RU2766455C2 - Method of sealing partially prepared diet components and sealing device - Google Patents

Abstract

FIELD: packing and storage.

SUBSTANCE: invention relates to a method for sealing partially prepared ration components (30), in which ration components (30) are placed on dishware (1) and covered with film (15). Disclosed is a method for sealing partially prepared diet components (30) for further transportation, in which components (30) are placed on utensil (1) and covered with film (15), wherein from intermediate space (16) between utensil (1), on which components (30) are located, and film (15) evacuates air so that during evacuation from 20 % to 70 % of the air is sucked from intermediate space (16), wherein the degree of air evacuation depends on components (30) to be sealed, wherein partially prepared components (30) of the ration are food products and dishes, and dishware item (1) is made in the form of a plate.

EFFECT: invention provides the possibility of smooth sealing, when properly arranged components of the ration retain their shape and/or taste properties due to partial evacuation of air.

10 cl, 13 dwg

Description

The present invention relates to a method for sealing partially prepared diet ingredients, in which the ingredients are placed on a dish and covered with a film.

Patent document WO 2016/193006 A1 discloses an apparatus and method for packaging a product. In it, the film is attached to one or more trays on which the product is located. The space containing the tray is pre-filled with shielding gas and, where applicable, pre-ventilated.

The object of the present invention is to provide a method for sealing partially prepared ration ingredients and a sealing device in which the ingredients located on the dish can be securely covered and further transported.

This problem is solved by means of a method with features according to paragraph 1 of the claims and by means of a sealing device with features according to paragraph 14 of the claims. Preferred improvements of the present invention are the subject of the dependent claims. Additional advantages and features of the present invention follow from the dependent claims, as well as the general description and description of the embodiments.

In the method for sealing partially prepared ration components according to the invention, the components are placed on a dish and covered with a film. Further, air is pumped out from the intermediate space between the dish, on which the components of the diet are located, and the film.

Under the intermediate space between the dish on which the components of the diet, and film or dish can also be understood as the interior space. In particular, the item of dishes is made in the form of a plate.

The method according to the invention has many advantages. The method makes it possible to partially evacuate air from the intermediate space, while the air is evacuated from the internal space in a percentage of at least 20%. Here, the percentage of 20% should be understood as the volume percentage compared to the volume after the components are completely covered with the film. In preferred configurations, such a volume may be denoted by a volume that results from the geometrically linear connection of the edge of the dishware to the highest points of the ration constituents.

Preferably, air remains at a percentage of at least 20% during evacuation of the interstitial space. In preferred configurations, the degree of evacuation depends on the components to be sealed. In this regard, the degree of air extraction depends in particular on the type or kind of aggregation state of the constituents (frozen, cooled, heated) to be sealed.

It is preferable that the film lies in the parts of the components located on the dish during the evacuation of air. Furthermore, it is preferable that the film is stretched at least in parts or subject to stretching in parts. Such stretching, in particular, occurs during the pumping out of air.

Preferably, the film is heated or heated prior to coating the dishware or components. Thus, stretching of the film is simplified.

Preferably, air is blown between the dish and the film located above the dish before the film is lowered onto the dish.

Preferably, the film lies on the end section of the dishware. In particular, the film is pressed against the end section of the dishware. This can be done, for example, with a sealing tool in the sealing device. Where applicable, the end section of the film is also heated with a sealing tool.

In all configurations, it is possible for the film to be located around the edge of the dishware and/or lie or be pressed from below to the end section of the dishware, in particular to connect the film to the edge of the dishware.

It is preferred that the utensil has a body that is made up of a material that is at least substantially similar to ceramic and/or has a body that is at least partially made of magnesium oxide.

The sealing device according to the invention serves to seal the partially cooked ration components located on the dishware and includes a film feeder for feeding a film or film section onto the dishware. The sealing device contains a suction device for pumping air out of the intermediate space between the components and the film. The sealing device is suitable and designed to partially pump out air from the intermediate space between the components and the film. In this regard, in particular, 20% to 70% of the air is pumped out.

The sealing device according to the invention has many advantages and allows partially prepared ration ingredients to be smoothly sealed while properly positioned ingredients retain their shape by partially evacuating air.

Preferably, the sealing device is suitable and capable of evacuating more than 20% of the air from the interspace between the constituents and the film. Preferably, the sealing device is suitable and capable of evacuating no more than 70% of the air from the interspace between the constituents and the film.

In all configurations, it is preferred that a pressure measurement unit be provided with which to measure the internal pressure in the interstitial space. With such a pressure measuring unit, the pressure in the interspace between the film and the dish is indirectly detected, and a total pressure is detected which is indicative of the internal pressure in the interspace. Thus, it is possible to establish an internal pressure in the interstitial space. Thus, it is possible to control the process of pumping air.

Additional advantages and features follow from the description of the embodiments, which will be explained below with reference to the accompanying drawings.

On the drawings:

Figure 1 shows a top view of a dishware and a perspective view of the device combination;

Figure 2 shows very schematically a cross-section through a dish;

Figure 3 is a very schematic top view of the decorative edge of the utensils shown in Figure 2;

Figure 4 is a very schematic cross-sectional view through another piece of utensil;

The figure 5 shows a schematic view of the dish with the components of the diet located on it, which are covered with a film;

The figure 6 shows another schematic view of the dish with the components of the diet located on it, which are covered with a film;

The figure 7 also shows a schematic view of the dish with the components of the diet located on it, which are covered with a film;

The figure 8 shows the item of dishes with the components of the diet, which are covered with a film;

Figure 9 shows a very schematic view of a sealing device for packaging a dishware with food ingredients in the first position;

Figure 10 shows the sealing device shown in Figure 8 in a second position;

Figure 11 shows a first shipping container for transporting packaged utensils with ration ingredients;

Figure 12 shows a second shipping container;

Figure 13 shows a third shipping container with an additional unit.

Figure 1 shows very schematically a top view of a dishware 1 which is made in the form of a rectangular plate and includes a body 2. The body has a central section 3 and an end section 4, which here has a total of four end segments on the longitudinal and transverse edges. The end section 4 defines the central section 3 on the sides. The central section provides enough space for several ration components 30 so that there is space on the item 1 for the entire ration. At least some of these ingredients may be partially cooked, ie. at least partially pre-cooked. In this respect, all constituents on a plate may have the same aggregation state, however, constituents on other plates may have different aggregation states. Thus, the first utensil may contain a frozen diet 30 and the other utensil a chilled ration. In a specific embodiment, the dish has a dish width 5 of approximately 18 cm and a dish length 6 of 28 cm. However, other sizes are also possible. In particular, the outer dimensions of the cookware 1 are adapted to the inner dimensions of the cooking level 102 in the cooking cavity 101 in the cooking device 100 . In a particularly preferred manner, at least two items 1 of dishes can be located simultaneously on the cooking level 102 in the cooking device 100 . Thus, it is possible to conclude two or preferably four items 1 of dishes (on two cooking levels) at the same time. It is preferable that the width 105 of the cooking cavity be somewhat greater than twice the width 5 of the dish and/or that the length 106 of the cooking cavity be somewhat greater than twice the length 6 of the dish. The utensils should occupy the cooking level 102 in the cooking cavity 101 as completely as possible, but still leave an intermediate space between themselves and relative to the walls of the cooking cavity. In this way, the operator is provided with the possibility of extracting individual items of dishes in a simple way. It is particularly preferred that the intervening space between and around the utensils is approximately 20% to 40% of the surface of the cooking level.

The cooking apparatus 100 has at least one high frequency heat source 103 whose radiation frequency can be varied in a controlled manner during operation. It is preferable that the RF energy be radiated by at least two antennas (not shown) and the RF heat sources 103 radiated frequencies and their phases may vary depending on the measured scattering parameters. Thus, it is possible to selectively cook or regenerate certain areas and/or certain constituents 30 on the cookware 1, while other constituents 30 remain almost or completely unaffected by the high frequency heat source 103 due to their composition and/or consistency. By concurrently enclosing two or more dishes, it is possible to regenerate and/or finish cooking simultaneously two or more rations located on the dishes in an appropriate manner. Thus, the number of cooking devices required at the same time is correspondingly reduced when the simultaneous final preparation of a diet for a group of people is contemplated.

It is possible that the cooking device 100 further comprises, in addition to the high frequency heat source 103, additional heat sources such as those used in traditional cooking devices.

Figure 2 shows a crockery item 1 in a very schematic cross section. The body 2 of the utensil 1 has a central section 3 and an end section 4, the end section 4 here comprising an inclined area and a horizontal area following it, which is oriented substantially parallel to the center section 3. Alternatively, the end section can also be only beveled (see figure 4) or rounded (not shown). On the end section 4, for example, a decorative edge 10 can be made, which has a circle pattern, for example, as reproduced in the fragment shown in figure 3.

The decorative edge 10, which runs circumferentially around the entire periphery of the end section 4, here contains some decorative lines 11 running in parallel, as well as decorative lines 11 running in a sinuous or undulating manner and evenly intersecting. The decorative edge 10 extends within the decorative width 12. Preferably, the decorative width 12 is at least 2 or 4 or 5 mm, but may also be 10 or 15 mm. The decorative width 12 may also depend on the dimensions of the dish 1 .

The decorative edge 10 may extend over the horizontally extending area of the end section 4. However, it is also possible for the decorative edge 10 to be provided in an end area extending obliquely with respect to the central section 3. The preferred angle 7 between the end section 4 and the central section 3 is between 20 up to 70° and, in particular, from 25 to 60°, and in some configurations it can be from 30 to 60°. In the embodiment according to Figure 4, the angle is preferably 30°. In the case of a rounded end section, the angle is determined by the orientation of the secant line from the beginning of the rounding to the outer edge relative to the central section 3.

The decorative edge 10 here forms a support surface 8. The support surface 8 serves to support the film 15 (see figures 5-8) for sealing, i.e. covering with it the components 30 distributed in a distributed manner on the object 1 of the dish, and partial pumping out of air from the space between the object 1 of the dish and the film 15. For this purpose, it is important that the decorative edge 10 has at least one continuous decorative line And, passing completely around the circumference of the object 1 dishes.

In order to adhere the film 15, in addition to or instead of the decorative edge 10, it is also possible to use the exemplary sealing material 21, which is here located on the lower end section 14. For this purpose, the sealing material can be applied to the lower end section 14 circumferentially and in a similar continuous manner around the central section 3, and the film used for coating can adhere through the sealing material 21 to the lower end section 14. Thus, the components 30 located on the dish 1 can be reliably protected. In contrast to the decorative line 11, the sealing material 21 is designed in such a way that, when the film is removed, it sticks to it and therefore does not remain on the dish 1 .

Figure 5 shows a schematic representation of an item 1 of dishes, on which several components 30 of the diet are located and which is covered with a film 15. Here the film 15 is shown before partial evacuation of air. In this regard, it is possible to use the auxiliary edge 22, which is located around the circumference of the edge 9 of the dish 1 in order to stick the film 15, instead of the decorative edge 10 or instead of the sealing material 21. For this purpose, film elements 15 can be used, which are applied to an auxiliary edge 22 adapted to the size and dimensions of the dish 1 . It is also possible that the auxiliary edge 22 is located first on the edge 9 of the dish 1, and the film 15 is then applied attached to the auxiliary edge 22. The film consists of PET and its thickness can be 75, 85 or 100 mm.

After applying the film 15 to the auxiliary edge 22, the intermediate space 16 is partially evacuated to prevent the above effects (less oxygen, anti-slip). At least 20% of the volume of air is removed from the intermediate space 16, which is achieved immediately after the components 30 are covered with film 15. Preferably, air is not evacuated from at least 20% of the volume of the intermediate space, so that a residual amount of air remains in the intermediate space 16. Thus Thus, the pressure exerted on the components 30 by the film 15 is reduced. By sealing, the components 30 are placed in a more secure manner compared to when the film 15 is not present, since the volume of oxygen in the interspace 16 is limited. In addition, the members 30 are supported so that they are prevented from falling or sliding during transport or while being placed in the cooking apparatus 100.

Figure 6 shows an article 1 of a dish with a film 15, where air has been partially evacuated from the intermediate space 16, and, consequently, the air has been removed from the intermediate space 16. Here, the sealing material 21 shown in figure 4 is located on the upper side of the outermost section 4 .

Figure 7 shows another dishware 1 on which the components 30 of the diet are located and which is packed with a film 15, while the film 15 here adheres to the decorative edge 10 as a support surface 8. Here, too, air is partially evacuated from the intermediate space 16, more than 20% or more than 30% of the interstitial space is suctioned, but more than 10% or more than 20% of the original volume of the interstitial space remains in the interstitial space (see, for example, figure 5).

In all configurations, it is preferred that the degree of air extraction depends on the type or kind and/or composition and/or state of aggregation of the constituents 30 to be packaged. If the pressure-sensitive components are located on the dish 1 and are subsequently covered with a film, then during the partial evacuation of air from the intermediate space 16, less air is evacuated than when the non-sensitive components 30 are packed.

It has been shown that the angle 7 between the outer section 4 or here between the decorative edge 10 and the central section 3 has a significant effect on whether the film adheres itself without additional aids to the support surface 8 or here the decorative edge 10 or not. Those. the exact angle depends on the film type and film thickness, and is also adapted to it.

Figure 8 shows another option where the item 1 of the dish is located on the bottom shelf 25, and the film 15 is attached to the bottom shelf 25 to seal the item 1 of the dish with components 30 located on it. In this regard, the bottom shelf 25 may be a returnable element or also a non-returnable element, and it preferably consists of crystalline polyethylene terephthalate (CPET), a material that can be heated up to 120°C. shelf 25. Other types of attachment are also possible. It is also possible to arrange two or more ration items 1 on the bottom shelf 25 and seal them together. The bottom shelf 25 can then be used as a serving tray.

After sealing items 1 dishes, they can be frozen or refrigerated. Before the final cooking or reheating of the partially prepared ingredients 30 in the cooker 100, in all cases the film 15 is first removed. In the embodiment of Figure 8, the film 15 is removed and the cookware 1 is further removed from the bottom shelf 25 and can subsequently be positioned in the cooking cavity 101 in the cooker here for selective cooking to the end.

Figures 9 and 10 show a sealing device or sealing machine 200 for sealing a dishware item 1 or components 30 located thereon. In this respect, the utensil 1 is suitably positioned in the accommodation space 206 in the sealing device 200 or is automatically displaced, for example, by a feeding device, into the accommodation space 206 . As described above, in the central section 3 of the body 2 of the utensil 1, the ingredients 30 of the ration are located, which are to be covered with the film 15. In addition, the intermediate space 16 between the film 15 and the dishes or the central section 3 is subject to partial evacuation. A suction device 202 is used for this purpose.

The film 15 is fed by the film feeder 201 and has suitable dimensions. By means of a blower, which is not shown, air is blown between the dish 1 and the film 15, and the film 15 is then lowered onto the dish 1 with the components 30 disposed thereon. Then, the sealing tool 204 in the sealing device 200 embodiment presses the film 15 against the decorative edge 10 of the end section 4.

The film 15 has been preheated with a heating device not shown separately, so that it can be stretched more easily.

Figure 10 shows the sealing device 200 in the second position, in which the sealing tool 204 has almost reached the decorative edge 10 of the dish 1 . Thus, the film 15 rests at least in part on the end section 4 and on the tips of the components 30, and also covers the components 30. After the sealing tool 204 has reached the end section 4 and the film 15 is pressed against the decorative edge 10, air is sucked off by the suction device 202 from the accommodation space 206 and therefore also from the intermediate space 16 between the film 15 and the dish 1 . In this regard, pressure control is performed by the pressure measuring unit 203, which detects a measure of the internal pressure in the intermediate space 16 via the supply line at the suction device 202. However, in this respect, there is no sensor in the intermediate space 16 between the film and the body of the dish 1 pressure. There is a partial evacuation of air, in which the degree of evacuation of air also depends on the components 30 to be packaged.

After sealing, the items 1 of the dishes with the components located on them are cooled or even frozen, depending on the need. It is important that this occurs after sealing to prevent fogging of the film 15 due to condensation. Next, the dish 1 is surrounded by an outer package 40 in the form of a carton, as shown in Figure 12, for example.

Several packaged items 1 of dishes, in particular those containing different diets of different degrees of cooling, can be transported in a shipping container. Figure 11 shows a first concept of a shipping container 50 that is configured to enclose diets located on utensils 1, sealed and with outer packaging, as well as, where applicable, other components of the diet at various temperature levels (for example, fresh frozen at minus 28°C, frozen at minus 18°C, chilled (at 6°C, chilled at 10°C, reheated at 18°C) The shipping container 50 in the inner space 55 has several spaces 61-64 for placement, which, when In this regard, the internal space 55 can be divided differently in terms of width restrictions, by inserting different dividing and/or insulating walls 56-58 or by placing them in different positions.These spaces 61 -64 for placement can be cooled to different temperature levels, while the desired temperature levels must be maintained live for 24 hours if no intermediate opening of the shipping container is performed.

In the embodiment of Figure 11, the accommodation space 61 is designed as a freeze space 66 and provides a freezing area with a temperature level below minus 18°C. The second accommodation space 62 is configured as a cooling space 67 and provides a cooling area with a temperature level of 2°C to 8°C and preferably 2°C to 6°C. In addition, two additional accommodation spaces 63 and 64 are also provided here, whereby the accommodation space 63 serves to contain one or, for example, two bottles of white wine, and the accommodation space 64 is provided to contain one or two bottles of red wine. guilt. Accordingly, the accommodation space 63 is cooled to a temperature of approximately 10°C, and the accommodation space 64 is heated to a temperature of approximately 18°C.

Adjusting the temperature ranges for the accommodation spaces 61-64 and maintaining them for a predetermined period of time is done by selecting and using the properties of the various cooling devices 71 and 75. In addition, it is possible to provide additional variance in temperature levels by using different insulating walls 56 -58, while the insulating walls divide the spaces 61-64 for accommodation between them. By selecting suitable cooling devices 71 and 75 as well as insulating materials, the design of the insulating walls 56-58 and the thickness of the respective insulating walls, the temperature level in the accommodation spaces 61-64 is precisely controlled and set in each case, so that predetermined differences the temperatures are maintained for a period of time, preferably at least 16 and in particular at least 24 hours, and the release of cold air into the respective adjacent spaces can only be carried out to a predetermined measure, which then generates the desired temperatures.

The temperature level in the accommodation spaces 61 and 62 is controlled by two different cooling devices 71 and 75, which respectively have at least one cold accumulator 72 or 76. Here, for the first cooling device 71, the cold accumulators 72 of the first type 73 of the cold accumulator are used. The second cooling device 75 operates with the cold accumulators 76 of the second type 77 of the cold accumulator. Both types 73 and 77 of the cold accumulator must be made in the form of specific heat accumulators, i.e. filled with liquids that perform a phase change during cooling. The accumulator containing salt (cold accumulator 72) can be used as the first type of cold accumulator 72 for the freezing space 66 . An accumulator containing paraffin (cold accumulator 76) can be used as a second type of cold accumulator 77 for the cooling space 67 .

For fresh products, instead of adaptive cooling, it is also possible to use, for example, frost protection, which is designed as a specific heat accumulator and supplies heat in the event that the accommodation space 62, designed as a cooling space 67, is cooled too intensively. This can happen, for example, in winter when the shipping container is outdoors for a long time at very low outside temperatures.

In the interior of the shipping container 50, one or more accommodation devices 79 can be installed, between which the item 1 of the dishware 1 can preferably be placed, in each case in order to also reliably ensure that the shipping container 50 can be re-transported with an appropriate number of items. 1 utensils.

The shipping container 50, according to Figure 11, has the cold accumulators 72 and 74 in the lid 54. It is also possible that the cold accumulators are also enclosed in the bottom of the shipping container or in other suitable locations.

Figure 12 shows another design of a shipping container 50 for accommodating a number of outer packages 40, which in each case encloses, for example, a dishware 1 with diet ingredients 30 disposed thereon. This shipping container 50 also has a number of accommodation spaces 161-164 that can be cooled to various temperature levels. The accommodation space 161 can also be configured as a freezer space 166 and provide an area with a temperature of less than minus 18°C. The accommodation space 162 can also serve as a cooling space 167, and the accommodation spaces 163 and 164 can be provided to contain a number of bottles of wine, with the accommodation space 163 being provided to enclose bottles of white wine, for example. and the accommodation space 164 is provided for enclosing bottles of red wine. The bottles are shown here in an upright position for improved recognition, however, in practice, a horizontal position is preferred.

Here, only one cold accumulator 172 is enclosed in the cover 154 as a cooling device 171. The cold accumulator 172 consists of a plate of dry ice, which provides a temperature low enough to also provide in the first accommodation space 61 a sufficiently low freezing temperature of less than minus 18°C, where applicable, even minus 28°C. Because skin contact with dry ice is dangerous, the components of the lid 154 between which the dry ice is enclosed can be sealed after the cold accumulator 172 is inserted to protect the user or carrier.

Here, the different temperature levels in the accommodation spaces 161-164 are regulated only by means of insulating inserts 156-159 of different designs. In a simplified form, the insulating insert 156 is thinner than the insulating insert 157, which in turn is thinner than the insulating insert 158. The thickest is the insulating insert 159 between the cold accumulator 172 and the red wine bottle space 163. As an alternative to this, it is also possible that the insulating materials of the individual insulating inserts 156-159 have correspondingly different thermal conduction properties, providing appropriate heat transfer coefficients that allow the appropriate temperature level to be maintained.

Figure 12 shows, in a simplified manner, intermediate walls 160, which are similarly of appropriate thicknesses or made of appropriate materials in order to also provide an appropriate temperature distribution in the horizontal direction within the shipping container 150.

FIG. 13 shows the shipping container 150 of FIG. 12, which is enlarged with an additional block 80 and thus can accommodate additional outer packagings.

In general, a system is provided in which partially cooked food and dishes on a dish are sealed for subsequent packaging in a shipping container for delivery to the consumer or final cooking, or, where applicable, also only reheating in the cooker after delivery. In this regard, it seems possible to offer high quality meals, for example without any preservatives. This means that food is received and partly prepared for short-term consumption. Foodstuffs are sealed on utensils, provided with outer packaging and delivered in a shipping container; in this regard, individual rations can be delivered fresh or sufficiently frozen on the item of utensils. For freezing, preferably cryogenic freezing is used, where on the one hand a lower accumulation of ice in the frozen food is achieved, and on the other hand an increased stability of the food to be transported, in the case of, for example, elaborately decorated desserts.

The dishware may, for example, be in the form of a ceramic plate and preferably forms the lower part of the sealed ration. Thus, a professional layout of the ration can take place in advance. Preferably, dishes in the form of plates are used which are individually adapted to the dimensions of the preparation device to be used. It is particularly preferred to use a length and width at which a plurality of cookware is finished cooking simultaneously in a cooker with a high frequency heat source.

As a working material for the dishware, a magnesium oxide ceramic plate is preferably provided. Such a working material is obtained at a relatively high combustion temperature. Such an item of utensils, in addition to low weight, has a constant and high impact resistance. The low weight is advantageous for transport, and the impact resistance has a positive effect on the reuse of the dishware. For example, it is assumed that one piece of utensil is used more than 100 or 160 times.

The sealing device 200 may be used for sealing, which uses a vacuum procedure. Preferably, the film is sealed directly on the ceramic plate. For sealing, in addition to the height of the edge of the plate (end section 4), the angle of the edge of the plate or end section relative to the center of the plate is also important. Preferably, air is partially evacuated from the intermediate space between the film and the central section or dish. For this purpose, safe adhesion of the film to the material of the dishware (ceramic) is required. Food products are prepared, for example, by applying a special glaze, so that the film, when removed, only minimally sticks to the food product or does not stick to it at all.

Preferably, a specially heated film is used, whereby there is also no high quality positioned ration and no wrinkling. The film prevents "slip" during transport. A partially evacuated atmosphere is sufficient, since only short-term availability is required. In this regard, the degree of air extraction is adjusted depending on the type or type and/or composition and/or state of aggregation of the constituents 30 to be packaged.

The surface of the ceramic plate or dish has a significant influence on the successful sealing result. Advantageous results have been achieved with untreated surfaces. However, smooth surfaces may also be suitable for sealing.

As an alternative to sealing directly on the surface of the dish, it is also possible to use a separate plastic shelf as the bottom shelf. The bottom shelf may be made of plastic, for example, and packaging in a conventional manner can be carried out on the bottom shelf, which is made of plastic.

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

Preferably, a transparent film is used for sealing, which allows the user to have a direct view of the ration when opening the outer package.

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

Preferably, the film is heated prior to evacuation and sealing.

If the film is sealed on the decorative edge of the dishware, then it is possible, for example, to use a visual match between the decoration and the packing tape on the outside of the outer package.

Preferably, the dish is sealed at room temperature, since a refrigerated or frozen plate cannot be sealed without additional work due to the formation of moisture. The packaged ration can be stored frozen after being sealed.

After sealing, the item of utensils is packed in a cardboard container, which, in addition to decorative elements, also has identification information regarding the diet.

For transporting the packaged diet, a transport container is used, the main material of which is preferably EPP (foam-filled polypropylene). A returnable shipping container is provided that has multiple temperature zones to accommodate specific food properties. In this way, frozen and fresh food, as well as wine suitable for the dish, can be served warm in the right way. In this regard, a fixed period of time is 24 hours.

It seems possible to use cold accumulators based on salts, as well as those based on cold accumulator systems containing paraffin. It is important to never exceed the minus 18°C or minus 28°C limit in the freezing area, and never go below the plus 2°C limit in the chilling area, to prevent fresh food from hardening. For this purpose, for example, cold accumulators containing paraffin can be used.

Sliding dividing walls in the interior of the shipping container allow variable use. The dimensions of the shipping container are based on the dimensions of the outer packaging and therefore also on the dimensions of the dish.

Preferably, the spaces for accommodating wine bottles are provided in such a way that they are transported and stored in a horizontal position, as in a wine cooler. It is possible to apply a film to the bottle of wine, which directly measures and indicates the temperature of the wine.

The cooling medium may be, for example, dry ice, and a contact guard is provided to protect the user from the low temperatures of the dry ice used as the cooling medium.

A significant advantage of choosing dry ice as the cooling medium is the economic advantage, since dry ice is inexpensive and easy to handle. If cold accumulators are used, they must be frozen prior to in situ use and used quickly, otherwise condensation will form on the cold accumulators.

For the configuration of zones with different temperatures, it seems possible to use insulating walls with different thermal conductivity coefficients, and the thermal conductivity coefficient describes the capacity of the working material to transfer thermal energy through thermal conductivity. The thickness and design of the individual insulating walls are designed to transport food within a maximum of 24 hours. Therefore, the amount of dry ice used is also directed to the 24 hour cycle.

The movable dividing walls make it possible to use the interior of the transport container, for example also exclusively for food, when, for example, wine is not to be placed.

It is possible to increase the shipping container with an additional block or with several additional blocks. Preferably, the additional block is then locked to the bottom of the shipping container. This provides the advantage that the lid of the shipping container does not have to be replaced.

Claims (10)

1. The method of sealing partially prepared components (30) of the ration for further transportation, in which the components (30) are placed on the item (1) of the dish and covered with a film (15), characterized in that from the intermediate space (16) between the item (1) utensils, on which the components (30) are located, and the film (15) is evacuated in such a way that during the evacuation from 20% to 70% of the air is sucked out from the intermediate space (16), and the degree of air evacuation depends on the components (30), subject to sealing, while the partially prepared components (30) of the diet are food and dishes, and the item (1) of dishes is made in the form of a plate. 2. The method according to the previous paragraph, characterized in that during the pumping out of air, the film (15) lies in parts on the components (30) located on the item (1) of the dish. 3. Method according to one of the preceding claims, characterized in that the film (15) is stretched at least in parts before the components (30) are coated. 4. The method according to one of the preceding paragraphs, characterized in that the film (15) is heated before coating the item (1) of dishes or components (30). 5. Method according to one of the preceding claims, characterized in that air is blown between the dish (1) and the film (15) located on the dish (1) before the film (15) is lowered onto the dish (1). 6. The method according to one of the previous paragraphs, characterized in that the film (15) lies on the end section (4) of the item (1) of dishes. 7. Method according to one of the preceding paragraphs, characterized in that the film (15) is pressed against the end section (4) of the dish (1). 8. A method according to one of the preceding claims, characterized in that during the evacuation of air, the film (15) lies in parts on the item (1) of the dish. 9. Method according to one of the preceding paragraphs, characterized in that the film (15) is placed around the circumference of the edge (9) of the dish (1) and/or is applied from below to the outermost section (14) of the dish (1). 10. The method according to the previous paragraph, characterized in that the item (1) of the dish has a body (2), which consists of a material that is at least essentially similar to ceramics and/or has a body (2), which at least partially consists from magnesium oxide.

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