WO1997042832A1 - Dispositif d'application d'une substance visqueuse sur une surface d'un objet - Google Patents
Dispositif d'application d'une substance visqueuse sur une surface d'un objet Download PDFInfo
- Publication number
- WO1997042832A1 WO1997042832A1 PCT/BE1997/000059 BE9700059W WO9742832A1 WO 1997042832 A1 WO1997042832 A1 WO 1997042832A1 BE 9700059 W BE9700059 W BE 9700059W WO 9742832 A1 WO9742832 A1 WO 9742832A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ejector
- ejectors
- filter
- substance
- closed loop
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/253—Coating food items by printing onto them; Printing layers of food products
Definitions
- the present invention relates to a device arranged for applying, in the form of droplets, a viscous substance, in particular chocolate, to a surface of an object.
- a viscous substance in particular chocolate
- Such a device is used in the food industry to apply viscous substances such as for example melted chocolate, icing sugar or heated cheese.
- the device known as "inkjet" allows marking without there being contact with the food, to which the substance is applied.
- the substance is brought to the food to be decorated, in the form of separate drops, moving in the air from at least one ejector.
- a problem with known devices is that to form drops the substance must be in the form of ink to avoid too frequent obstructions of the device, thus leading to unprofitable use.
- the object of the invention is to produce an ejection printing device, allowing the application of viscous substances, without these necessarily being in the form of ink.
- a device is characterized in that it comprises a closed loop for circulation of the substance formed by a cascade arrangement of a tempering machine, of a filter, of means for ejection by droplets of the substance and a pressure regulator, said ejection means comprising at least one droplet ejector, connected in parallel to said closed loop.
- Cascade and closed loop mounting allows continuous circulation of the viscous substance, which significantly reduces the danger of obstruction.
- the parallel mounting of the ejectors makes it possible to have only a small quantity of the substance in the ejectors itself and thus reduces the risk of obstruction.
- a first preferred embodiment of a device according to the invention is characterized in that between the tempering machine and the filter is mounted 2
- the positive displacement pump allows you to work at a constant flow rate without exerting too high a pressure.
- a second preferred embodiment of a device according to the invention is characterized in that said filter is a rotary filter, provided with a squeegee arranged to scrape the wall of the filter. Rotating the filter keeps the substance in circulation, while the squeegee prevents the substance from clotting on the wall.
- a third preferred embodiment of a device according to the invention is characterized in that said ejectors comprise a valve provided with a nozzle, said valve being provided with an inlet connected to said closed loop and with an outlet closable by the sprinkler.
- the ejection of the substance is thus carried out using the nozzle, while the substance continues to circulate in the loop thus reducing the risk of obturation.
- a fourth preferred embodiment of a device according to the invention is characterized in that said pressure regulator comprises a tube made of flexible material, passing through a pressurization chamber, said tube being mounted enclosed in the loop. This allows the pressure in the closed loop to be easily adjusted.
- Another disadvantage of the known device is that it is necessary to rotate either the ejector or to move the object and rotate the ejector. This requires the use of a robot which has five degrees of freedom, in particular three degrees of translation and two degrees of rotation. Such robots are expensive and complex.
- the device comprises a set of N (N> 1) droplet ejectors, mounted on a first support and a second support arranged to carry said object, which second support is mounted on a transport member arranged to impose on the second support a translational movement in three directions.
- N N
- said first ejector When the latter is in a position initial rest, said first ejector being arranged to apply the substance to at least 1 / N of the surface of the object, situated around the point of intersection of the axis of the object, when the latter is on the second support in rest position, each of j (j ⁇ i, j ⁇ N ) other ejectors being each time placed at a predetermined angle with respect to the first ejector, so that each ejector j is placed each time facing at least 1 / N of the surface of the object and can apply the substance to the part surface area of the object facing it.
- Figure 1 schematically illustrates an embodiment of a device according to the invention
- FIG. 2 shows an exemplary embodiment of a filter forming part of the device according to the invention
- Figure 3 shows a sectional view of a valve and a nozzle forming part of the ejector
- FIG. 4 shows an embodiment of a pressure regulator
- FIG. 5 shows a set of ejectors forming part of a device according to the invention
- Figure 6 illustrates a sectional view along line III-IV.
- FIG. 7 illustrates two positions of the ejectors relative to the mold.
- the printing device for ejecting a viscous food substance illustrated in FIG. 1, comprises a tempering machine 2, provided with a first inlet orifice 1, through which the food substance is introduced.
- This food substance which has a viscosity greater than 50 centipoise is for example formed by chocolate, cheese or icing sugar.
- the tempering machine preferably has four stages 2-1 to 2-4 mounted in cascade.
- the first stage 2-1 of the tempering machine is a heating stage where the chocolate is brought to a temperature of, for example, 50 ° C in order to cause its melting.
- cocoa butter it is advantageous that the fat of the cocoa butter is complete, in order to maintain the flavor and taste of the chocolate, that it breaks up in a clean and homogeneous manner and that it contracts during subsequent cooling, to ensure good release.
- the second stage 2-2 of the tempering machine is a cooling stage where the chocolate is cooled to a temperature situated, for example, at 30 ° C.
- the size of this second stage 2-2 and the speed at which the chocolate crosses this stage are chosen such that the chocolate crosses this stage in a time of 30 to 60 seconds.
- the chocolate is then cooled in the third stage 2-3 below the point of crystallization of the fat, to reach a crystalline form, which allows adequate tempering.
- the chocolate is for example cooled to a temperature between 24 and 26 ° C.
- the fourth stage 2-4 of the tempering machine is a heating stage where the chocolate is reheated to a temperature between 29 and 31 ° C so as to eliminate the undesirable forms of crystallization.
- the outlet of the tempering machine is connected to the inlet, in order to allow the outgoing flow, which cannot be used immediately, to be introduced into the tempering machine, thus avoiding excess chocolate in the circulation loop 21 formed by the various cascaded components of the device, can obstruct this loop.
- the chocolate which leaves the tempering machine 2 and circulates in the loop 21 then passes through the pump 3, which pumps the chocolate in the loop.
- This pump is a positive displacement pump, allowing a constant flow in the loop without there being an excessive pressure.
- the pump takes from the tempering machine the chocolate flow which is greater than the maximum demand required by the ejectors 7. This guarantees a return flow which will always be positive and thus prevents the return to the tempering machine 2 from the air.
- the outlet of the pump 3 is connected to a filter 4, the mesh of which is smaller than the outlet diameter of the nozzles 8, mounted in the ejectors 7. This fine mesh makes it possible to prevent too large pieces from entering the jets and come to obstruct these.
- the filter 4 opens into ejection means 5, comprising at least minus one ejector 7 of chocolate droplets.
- Each ejector 7-1, 7-2 ... is formed by a valve provided with a plunger and a nozzle 8-1, 8-2.
- the plunger will be activated and the valve will open and eject a droplet of the substance present in loop 21 through the nozzle.
- the ejectors are connected in parallel to the closed loop, so that each ejector can take continuously from the loop, chocolate at substantially constant temperature.
- the quantity of chocolate necessary for decoration is directly taken from the flow present in the loop, so that the tempering process is not modified according to the variation in demand by the ejectors.
- the ejectors thus take only the quantity of chocolate present in the loop that they need, and when they need it. Due to the circulation of chocolate in the loop there is always freshly tempered, filtered chocolate at the correct pressure regardless of whether there is ejection or not. This significantly reduces the risk of obstruction of the loop. In addition there is only a small amount of chocolate in the valve which also limits the risk of blockage of the valve.
- the outlet of the ejection means 5 is connected to a pressure regulator 6, arranged to produce a pressure upstream, that is to say in said means 5.
- This pressure regulator makes it possible to keep an adequate pressure in the valves and therefore at the sprinkler level.
- the pressure thus exerted also makes it possible to reduce the risks of obstruction, it being understood that it facilitates ejection by the ejector.
- the viscosity obtained by tempering the chocolate thus influences the flow rate supplied by the ejector and therefore the quality of the decoration applied.
- the output of the regulator 6 is connected to an input of the tempering machine 2.
- FIG. 2 shows an exemplary embodiment of the filter 4.
- the filter is a filter rotating around an axis 23 and driven in rotation by a motor 10.
- the filter wall is cylindrical and provided with a plurality of perforations or slots 11, having a small diameter, for example of the order of 100 ⁇ m - 400 ⁇ m.
- These perforations or slots are for example obtained by winding around a external surface of a roller 26, a triangular profile 25, so that the tip of the triangle is oriented towards the external face of the roller. A distance d is left between each triangle of the profile 25, which then forms the perforation or the slot.
- the chocolate In operating mode, the chocolate is projected against the triangular profile 25, which then forms the wall of the filter.
- the sufficiently fine particles penetrate into the perforations or slots 11, formed by the space between the triangles and thus reach the external face of the cylinder and the means 5.
- the particles too large to pass through the perforations or slots then remain on the wall of the filter where they will be scraped by the squeegee 12.
- FIG. 3 illustrates an embodiment of an ejector 7.
- the ejector comprises a valve 14, in which a channel 15 is housed, for the circulation of tempered chocolate.
- This channel is located between the internal face of the valve body and the external wall of a plunger 16, actuated by means of a coil 17, wound around the valve body.
- the plunger 16 lifts up inside the valve, thereby releasing its outlet 18.
- the actuation of the valve is carried out by an electric current transmitted to the winding, which produces an electromagnetic force thereby actuating the plunger.
- the opening of the nozzle causes a suction effect in the channel, which in turn causes a cleaning effect to release all the chocolate present in the nozzle. Since the latter is relatively small there is only one droplet coming out.
- the valve is provided with an internal circulation in which a liquid maintained at temperature circulates, in order to limit the leakage of heat from the chocolate to the valve.
- the opening time of the valve is each of the order of a few milliseconds.
- the chocolate therefore passes from the circulation loop 21 into the valve where it flows along the plunger 16, to reach the outlet 18.
- the distance between the plunger and the internal wall is less than 1 mm, thus limiting the amount of chocolate in the valve.
- the nozzle is closed by a spring 19 housed inside the plunger 16 and pressing against the inlet of the valve body. When the nozzle opens the spring is compressed by the force exerted on the nozzle.
- FIG. 4 illustrates an embodiment of the regulator 6.
- the regulator comprises a chamber 20, through which the loop 21 passes, which, at this location, is formed by a tube made of flexible material.
- a pressure Pe greater than atmospheric pressure is maintained in the chamber, for example a pressure of 4 bar. This pressure is for example obtained using compressed air, supplied by a source 24.
- the tube itself has a pressure at the deformation Pd, which is for example 1 bar.
- FIG. 1 The online configuration of the ejectors, as illustrated in FIG. 1, is not the only possible one.
- Figure 5 (a + b) illustrates a star configuration of a set of ejectors.
- N 7 (N> 1) ejectors 30-1 to 30-7.
- the configuration is chosen in such a way that each ejector is placed facing a part of the surface of a mold 32, intended to make an object such as, for example, a chocolate object.
- the set of ejectors is mounted on a transport member 33, arranged to move the ejectors relative to the mold. It goes without saying that the ejectors can also be mounted on a fixed support and that the mold is moved relative to them. The important thing is that there is a relative movement with respect to each other.
- Figure 6 which is seen in section along line VI-VI '( Figure 5), illustrates how this star configuration is obtained.
- a first ejector 30-1 substantially perpendicular to the bottom of the mold 32 when the ejectors are placed in the initial rest position relative to the mold, as illustrated in FIG. 5a.
- This transport member is arranged to impose on the support of the ejectors, a translational movement in three directions x, y and z.
- the axis 31 crosses the mold at a point P, which must be considered as the origin of the coordinate system, in which the mold and its support are placed.
- the second 30-2 and the third 30-3 ejectors are located in the same plane as the first ejector 30-1. In the example shown in Figure 6, the second 30-2 respectively 30-3 ejector, each forms an angle of 60 ° with the first ejector 30-1.
- the angle ⁇ between each of the j molds will be determined by 3607N-1. However, other configurations could be taken into account where the division of the maximum surface of the mold is not made equally between all of the N ejectors.
- the ejectors 30 are placed on a transport member 33.
- the transport member is arranged to impose on the ejectors a translational movement in three directions x, y and z so as to bring an ejector facing the points on the surface of the mold assigned to it.
- the first ejector 30-1 can cover an area AQ of the mold by imposing a displacement in the x and y direction of the support 33.
- the area AC respectively QD is covered by the ejector 30-3 respectively 30-2 by also imposing a displacement in xy.
- Zones A-Q, A- C and Q-D each cover an angle of 60 °, which means that all 180 ° is covered by the three ejectors.
- the movement in the Z direction and the other ejectors then make it possible to cover the rest of the mold.
- the angle By limiting the angle to 60 °, the servo-control curve of the ejector relative to the mold is limited to 30 ° (half the area since the ejector is in the center of the area).
- the mold is considered to be a set of spherical portions each having a radius of curvature, an orientation and a position.
- the ejector corresponding to this orientation is placed at the normal marking distance.
- the displacement of the ejector, while the mold remains in position, will however cause that the output of the ejector will then no longer be oriented perpendicularly facing the surface of the mold, but obliquely.
- the point obtained by the impact of a drop ejected by the ejector and landing on the mold will therefore no longer be completely round.
- the deformation is however minimal, that it is barely visible to the naked eye.
- FIG. 7 schematically illustrates two positions of the ejectors and the angle error of the ejector relative to the mold.
- the ejector valve seat and the nozzle are separated and connected by a tube. This allows the ejector valves to be grouped together and the N nozzles to be brought to the end of the tube. The radius of curvature of the sphere, on which the ejectors are mounted, is then substantially reduced.
- the invention is however not limited to the use of a mold because the substance could also be applied to an already formed object such as for example on a cookie, a chocolate object, a cake or the like.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU26872/97A AU2687297A (en) | 1996-05-09 | 1997-05-09 | Device for applying a viscous substance onto the surface of an object |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE9600418 | 1996-05-09 | ||
| BE9600418 | 1996-05-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1997042832A1 true WO1997042832A1 (fr) | 1997-11-20 |
Family
ID=3889738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BE1997/000059 Ceased WO1997042832A1 (fr) | 1996-05-09 | 1997-05-09 | Dispositif d'application d'une substance visqueuse sur une surface d'un objet |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2687297A (fr) |
| WO (1) | WO1997042832A1 (fr) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2779616A1 (fr) * | 1998-06-15 | 1999-12-17 | Groupe Danone Sa | Procede de fabrication d'un produit alimentaire presentant un motif decoratif |
| EP1161880A1 (fr) * | 2000-06-09 | 2001-12-12 | Brains in motion N.V. | Procédé et dispositif d'application d'une matière visqueuse sur la surface d'un objet |
| US6868875B2 (en) | 2000-03-08 | 2005-03-22 | Tibotec Bvba | Method and apparatus for dispensing a liquid into a series of wells |
| US20140363558A1 (en) * | 2013-06-05 | 2014-12-11 | J. VINK jr. DEVELOPMENT B.V. | Assembly, discharge device and method for the production of pancakes |
| EP2690966B1 (fr) | 2011-03-30 | 2019-01-09 | Stratasys, Inc. | Système de fabrication d'additifs et procédé d'impression permettant de personnaliser des confiseries en chocolat |
| CN115462400A (zh) * | 2021-06-10 | 2022-12-13 | 索雷马泰克股份有限公司 | 用于在食品产品上沉积处于流体状态的食品材料的系统 |
| GB2609277A (en) * | 2021-04-14 | 2023-02-01 | Libeert Nv | Method and device for dosing hollow chocolate figures and the obtained hollow chocolate figures |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1373441A (fr) * | 1963-10-28 | 1964-09-25 | Gerhard Steinberg K G | Dispositif pour la pulvérisation de liquides |
| GB1582177A (en) * | 1978-05-31 | 1980-12-31 | Egerton W E | Spray apparatus |
| US4283012A (en) * | 1979-10-31 | 1981-08-11 | Par-Way Mfg. Co. | Self-cleaning nozzle construction for product enrobing apparatus |
| US4422574A (en) * | 1982-01-25 | 1983-12-27 | Par-Way Manufacturing Co. | Spray enrober nozzle construction with removable and interchangeable components |
| DE4209966C1 (fr) * | 1992-03-27 | 1993-03-04 | Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De | |
| JPH05154415A (ja) * | 1991-12-06 | 1993-06-22 | Yanmar Agricult Equip Co Ltd | 塗装ガン式塗装装置 |
| EP0551707A1 (fr) * | 1992-01-13 | 1993-07-21 | Interventional Technologies Inc | Dispositif de cames pour outil coupant |
| DE29501664U1 (de) * | 1995-02-02 | 1996-06-05 | Auer, Wolf M., 89081 Ulm | Auftragvorrichtung |
-
1997
- 1997-05-09 AU AU26872/97A patent/AU2687297A/en not_active Abandoned
- 1997-05-09 WO PCT/BE1997/000059 patent/WO1997042832A1/fr not_active Ceased
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1373441A (fr) * | 1963-10-28 | 1964-09-25 | Gerhard Steinberg K G | Dispositif pour la pulvérisation de liquides |
| GB1582177A (en) * | 1978-05-31 | 1980-12-31 | Egerton W E | Spray apparatus |
| US4283012A (en) * | 1979-10-31 | 1981-08-11 | Par-Way Mfg. Co. | Self-cleaning nozzle construction for product enrobing apparatus |
| US4422574A (en) * | 1982-01-25 | 1983-12-27 | Par-Way Manufacturing Co. | Spray enrober nozzle construction with removable and interchangeable components |
| JPH05154415A (ja) * | 1991-12-06 | 1993-06-22 | Yanmar Agricult Equip Co Ltd | 塗装ガン式塗装装置 |
| EP0551707A1 (fr) * | 1992-01-13 | 1993-07-21 | Interventional Technologies Inc | Dispositif de cames pour outil coupant |
| DE4209966C1 (fr) * | 1992-03-27 | 1993-03-04 | Sollich Gmbh & Co Kg, 4902 Bad Salzuflen, De | |
| DE29501664U1 (de) * | 1995-02-02 | 1996-06-05 | Auer, Wolf M., 89081 Ulm | Auftragvorrichtung |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 17, no. 547 (C - 1116) 4 October 1993 (1993-10-04) * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2779616A1 (fr) * | 1998-06-15 | 1999-12-17 | Groupe Danone Sa | Procede de fabrication d'un produit alimentaire presentant un motif decoratif |
| EP0965276A1 (fr) * | 1998-06-15 | 1999-12-22 | Lu | Procédé de fabrication d'un produit alimentaire présentant un motif décoratif |
| US6868875B2 (en) | 2000-03-08 | 2005-03-22 | Tibotec Bvba | Method and apparatus for dispensing a liquid into a series of wells |
| EP1161880A1 (fr) * | 2000-06-09 | 2001-12-12 | Brains in motion N.V. | Procédé et dispositif d'application d'une matière visqueuse sur la surface d'un objet |
| WO2001093691A1 (fr) | 2000-06-09 | 2001-12-13 | B.I.M N.V. | Procede et dispositif d'application de gouttelettes d'un materiau visqueux sur la surface d'un objet |
| EP2690966B1 (fr) | 2011-03-30 | 2019-01-09 | Stratasys, Inc. | Système de fabrication d'additifs et procédé d'impression permettant de personnaliser des confiseries en chocolat |
| US20140363558A1 (en) * | 2013-06-05 | 2014-12-11 | J. VINK jr. DEVELOPMENT B.V. | Assembly, discharge device and method for the production of pancakes |
| GB2609277A (en) * | 2021-04-14 | 2023-02-01 | Libeert Nv | Method and device for dosing hollow chocolate figures and the obtained hollow chocolate figures |
| CN115462400A (zh) * | 2021-06-10 | 2022-12-13 | 索雷马泰克股份有限公司 | 用于在食品产品上沉积处于流体状态的食品材料的系统 |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2687297A (en) | 1997-12-05 |
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