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    • 3. 发明公开
    • HEAT EXCHANGER
    • EP3583854A1
    • 2019-12-25
    • EP19180187.7
    • 2019-06-14
    • Ali Group S.r.l. - Carpigiani
    • COCCHI, AndreaLAZZARINI, Roberto
    • A23G9/16A23G9/22F25B39/02F28D7/10F28F1/14
    • A machine (1) for making and dispensing liquid or semi-liquid food products, comprising: a container (102) for the product to be dispensed; a dispenser (103) which is connected to the container (102) and which can be turned on and off to allow or inhibit dispensing of the product from the container (102); a stirrer (105) rotatable about a respective axis of rotation (R) and mounted inside the container (102) to mix the product being processed; a thermal system (2) having a circuit with a heat exchanger fluid flowing through it and comprising, along the circuit, an evaporator (3) operatively associated with the container (102) of the product to be dispensed and including an inlet aperture (307) for the heat exchanger fluid, a discharge aperture (308) for the heat exchanger fluid, a first tubular element (301) and a second tubular element (302) coaxial with the first tubular element (301) and having an axial direction of extension and a radial direction of extension (R1), the second tubular element (302) extending at least along an axial direction parallel to the axis of rotation (R) and being disposed inside the first tubular element (301) to define an annular chamber (303) for circulating the heat exchanger fluid and defined by at least one microchannel (800), the microchannel (800) having a hydraulic diameter of between 3 mm and 13 mm.
    • 7. 发明公开
    • A THROUGH-FLOW FREEZER AND A METHOD FOR STARTING UP THE SAME
    • DURCHFLUSS-GEFRIERGERÄTSOWIE STARTVERFAHRENDAFÜR
    • EP2741614A1
    • 2014-06-18
    • EP12745858.6
    • 2012-08-09
    • Tetra Laval Holdings & Finance SA
    • PETERSEN, Erik Jimmy WolfGYLDENLOV, SteenBENDIXEN, Ole
    • A23G9/16A23G9/22A23G9/20
    • A23G9/225A23G9/163A23G9/166A23G9/20A23G9/228
    • A through-flow freezer is disclosed comprising a freezing cylinder, an inlet pipe, an inlet blocking device, an air inlet, an outlet pipe and an outlet blocking device, wherein, at least in one operational mode of the through-flow freezer, the inlet blocking device and the outlet blocking device are closed such that a certain amount of mix and a certain amount of air substantially corresponding to a desired overrun in the freezing cylinder can be entrapped in the freezing cylinder by introducing air via the air inlet. Furthermore, a method for starting up a through-flow freezer is disclosed comprising the step of adding air through the air inlet until a certain amount of mix and a certain amount of air substantially corresponding to a desired overrun is entrapped in the freezing cylinder and a certain cylinder pressure is reached in the freezing cylinder before starting the cooling of the freezing cylinder.
    • 公开了一种直流冷冻机,其包括冷冻缸,入口管,入口阻塞装置,进气口,出口管和出口阻塞装置,其中,至少一个操作模式的通流式冷冻机, 入口阻塞装置和出口阻塞装置被关闭,使得通过经由空气入口引入空气而将一定量的混合物和基本上对应于冷冻缸中期望的溢流的一定量的空气捕获在冷冻缸中。 此外,公开了一种用于启动通流冷冻机的方法,其包括通过空气入口添加空气的步骤,直到一定量的混合物和基本上对应于期望的超限的一定量的空气被截留在冷冻缸中,并且 在冷冻缸开始冷却之前,在冷冻缸中达到一定的气缸压力。
    • 8. 发明公开
    • A method for producing ice cream roll-ups and an ice cream roll-up
    • Verfahren zur Herstellung von Eiscremerolle und Eiscremerolle
    • EP2708140A1
    • 2014-03-19
    • EP12184221.5
    • 2012-09-13
    • FF Marka Wlasna Sp. z o.o.
    • Balcerzak, IrenaWiton, Malgorzata
    • A23G9/04A23G9/16A23G9/22
    • A23G9/285A23G9/14A23G9/22A23G9/44A23G9/48
    • A method for producing of ice cream roll-ups, in which a mixture is obtained from sugar, powdered milk, glucose syrup, liquid coconut fat, powdered whey, stabiliser and water, in order to create roll-up layers, which are consecutively subject to homogenisation, pasteurisation, cooling, maturing and initial freezing with aeration followed by an initially frozen mixture being formed into a final product that is hardened and placed in a cooling chamber. The ice cream roll-up is hardened in a first hardening tunnel in an atmosphere having a temperature from - 55°C to -65°C in order to achieve a temperature not higher than -18°C in an outer layer constituting at least 25% of ice cream volume, and subsequently the ice cream roll-up is hardened in a second hardening tunnel in an atmosphere having a temperature from -40°C to -42°C in order to achieve temperature not higher than - 18°C in the total volume of the ice cream roll-up.
    • 制备冰淇淋卷起的方法,其中从糖,奶粉,葡萄糖浆,液体椰子脂,粉末乳清,稳定剂和水中获得混合物,以便产生连续受试者的卷起层 均化,巴氏杀菌,冷却,熟化和初始冷冻,然后通气,然后将初始冷冻的混合物形成为硬化并置于冷却室中的最终产品。 在温度为-55℃至-65℃的气氛中,在第一硬化隧道中将冰淇淋卷起硬化,以在构成至少25的外层中达到-18℃以上的温度 冰淇淋体积的百分数,然后在温度为-40℃至-42℃的气氛中,在第二硬化隧道中将冰淇淋卷起硬化,以达到不高于-18℃的温度 冰淇淋卷起的总体积。