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    • 66. 发明公开
    • DEVICE AND METHOD FOR POSITIONING A WORKING TOOL INSIDE A PREDETERMINED WORK AREA
    • 装置和方法用于定位的工具中规定的工作区
    • EP3012064A1
    • 2016-04-27
    • EP15190851.4
    • 2015-10-21
    • Possamai, Domenico
    • Possamai, Domenico
    • B23Q1/54B25J9/10
    • B23Q1/48B23Q1/5462B23Q3/18B25J9/106B25J9/1065
    • The present invention refers to a device (100) for moving a working tool (10) comprising a support structure (1) provided with a first and a second rectilinear guide (2, 3), a first and a second support trolley (6, 7), a first and a second support arm (8, 9) joined to each other and compass-articulated and pivoted respectively on said first and second trolley (6, 7). The first support arm (8) comprises a first element (8A) and a second element (8B) that are parallel to each other and of equal length, each having a first end (8C, 8D) rotatably hinged on a respective first (6B) and second (6C) part projecting from said first trolley (6) and a second end (8E, 8F) rotatably hinged on connecting brackets (10A) between said second ends, in such a way that the connection axis between said first ends and the connection axis of said second ends are parallel to the aforesaid longitudinal axis (X-X) in any working condition.
    • 本发明涉及一种用于移动工作工具(10)包括设置有第一和第二线性导向装置的支撑结构(1)的装置(100)(2,3),第一和第二支撑手推车(6, 7)的第一和第二支撑臂(8,9)彼此连接和罗盘关节型和第一在所述分别枢接和第二台车(6,7)。 第一支撑臂(8)包括第一元件(8A)和第二元件(8B)并彼此和相等的长度,每一个都具有第一端部(图8C,8D)可转动地铰接在一respectivement第一(平行6B )和第二(图6C)的一部分从所述第一台车(6)和第二端(8E,8F)可转动地铰接在连接支架(10A),在寻求一种方法也各第一端之间的连接轴,所述第二端部之间投射 说的连接轴第二端部平行于在任何工作条件下的上述纵向轴线(XX)。
    • 69. 发明公开
    • PROCESS FOR PRODUCING VEGETABLE OR FRUIT PULP OR PUREE PACKAGING
    • 方法生产用于蔬菜或水果泥或标记的包装
    • EP2337459A1
    • 2011-06-29
    • EP08876033.5
    • 2008-08-29
    • Altreconserve Srl
    • DE ROCCO Mr. AlbertoCALZAVARA Mr. Michele
    • A23L1/212
    • A23B7/16A23B7/148A23L19/09
    • The present invention refers to a process for producing vegetable or fruit pulp or puree packaging, comprising the steps of: a) providing pieces of fruit or vegetables; b) treating said pieces of fruit or vegetables so as to obtain a homogeneous semi-processed product in the form of a puree; c) keeping said puree under agitation conditions at a temperature ranging from room temperature to 60°C for a time length ranging from 5 minutes to 40 minutes, at a pH value ranging from 2.6 to 2.9; d) filling said puree into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between said layers of plastic film; e) creating a vacuum inside said flexible bag so as to reach down to a vacuum value of not less than 0.2 bar; f) sealing said bag immediately after the vacuum creating step according to e) above; g) submitting said bag to heat treatment through a sequence of successive sub-steps comprising a first sub-step having a time length of anywhere between 15 and 25 minutes to rapidly bring the package up to a temperature of 105 degC, a second sub-step having a time length of anywhere between 5 and 15 minutes to hold the package at said temperature, a third sub-step having a time length of anywhere between 5 and 15 minutes to rapidly cool the package down to a temperature of 4 degC.