NON-GRAFTED HIGH-EMPTY SHUTTER FOR HORECA (Q3167593): Difference between revisions
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(Removed claim: summary (P836): Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing pr...) |
(Created claim: summary (P836): Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing proc...) |
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Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing process, our prototype uses only vacuum as closing method eliminating two steps corresponding to the ruins of first and second operation, leaving only three steps (filling, coupling, closing)._x000D_ _x000D_ This process will be an important novelty, in the canning sector since today there is no processing technique that performs a metal container closure in vacuum atmosphere without the addition of metal operations coupling between boat and lid._x000D_ _x000D_ This new locking machine and the new container bring value and advantages to all elements of the chain. Allows to reduce by up to 80 % the volume of used steering fluid with the inherent advantages derived from this:_x000D_ _x000D_ — Reduction of raw materials (for the production of the steering liquid), production costs, transport, improvement in product quality (e.g. in tuna it is possible to replace 100 cc of sunflower oil by 20 cc of olive oil....)_x000D_ — Improved organoleptic properties of the product by reducing the amount of additives needed to ensure the correct preservation of the product._x000D_ — Lower energy consumption as the vapour needs in the process are reduced._x000D_ — Simplification in the process plant_x000D_ — Reduction of effluents with brine or syrup._x000D_ — Lower transport cost_x000D_ — Shortened sterilisation and pasteurisation times keeping the original texture._x000D_ _x000D_ For further information see l (English) | |||||||||||||||
| Property / summary: Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing process, our prototype uses only vacuum as closing method eliminating two steps corresponding to the ruins of first and second operation, leaving only three steps (filling, coupling, closing)._x000D_ _x000D_ This process will be an important novelty, in the canning sector since today there is no processing technique that performs a metal container closure in vacuum atmosphere without the addition of metal operations coupling between boat and lid._x000D_ _x000D_ This new locking machine and the new container bring value and advantages to all elements of the chain. Allows to reduce by up to 80 % the volume of used steering fluid with the inherent advantages derived from this:_x000D_ _x000D_ — Reduction of raw materials (for the production of the steering liquid), production costs, transport, improvement in product quality (e.g. in tuna it is possible to replace 100 cc of sunflower oil by 20 cc of olive oil....)_x000D_ — Improved organoleptic properties of the product by reducing the amount of additives needed to ensure the correct preservation of the product._x000D_ — Lower energy consumption as the vapour needs in the process are reduced._x000D_ — Simplification in the process plant_x000D_ — Reduction of effluents with brine or syrup._x000D_ — Lower transport cost_x000D_ — Shortened sterilisation and pasteurisation times keeping the original texture._x000D_ _x000D_ For further information see l (English) / rank | |||||||||||||||
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| Property / summary: Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing process, our prototype uses only vacuum as closing method eliminating two steps corresponding to the ruins of first and second operation, leaving only three steps (filling, coupling, closing)._x000D_ _x000D_ This process will be an important novelty, in the canning sector since today there is no processing technique that performs a metal container closure in vacuum atmosphere without the addition of metal operations coupling between boat and lid._x000D_ _x000D_ This new locking machine and the new container bring value and advantages to all elements of the chain. Allows to reduce by up to 80 % the volume of used steering fluid with the inherent advantages derived from this:_x000D_ _x000D_ — Reduction of raw materials (for the production of the steering liquid), production costs, transport, improvement in product quality (e.g. in tuna it is possible to replace 100 cc of sunflower oil by 20 cc of olive oil....)_x000D_ — Improved organoleptic properties of the product by reducing the amount of additives needed to ensure the correct preservation of the product._x000D_ — Lower energy consumption as the vapour needs in the process are reduced._x000D_ — Simplification in the process plant_x000D_ — Reduction of effluents with brine or syrup._x000D_ — Lower transport cost_x000D_ — Shortened sterilisation and pasteurisation times keeping the original texture._x000D_ _x000D_ For further information see l (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 18:34, 12 October 2021
Project Q3167593 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | NON-GRAFTED HIGH-EMPTY SHUTTER FOR HORECA |
Project Q3167593 in Spain |
Statements
200,596.0 Euro
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250,745.0 Euro
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80.0 percent
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4 May 2016
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4 May 2017
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FANSER, S.L.
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38°1'52.57"N, 1°14'29.90"W
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30038
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Desarrollar, homologar, caracterizar y validar un prototipo funcional de cerradora automática usando únicamente vacío (generado por bomba de succión ) como método único de cierre que permita a las conserveras reducir hasta en un 80% el líquido de gobierno._x000D_ _x000D_ A diferencia de otra maquinaria existente que usa vacío como complemento al cierre mecánico usando 5 pasos (Llenado, acoplamiento, rulina de primera operación, vacío, rulina de segunda operación) en el proceso de cierre, nuestro prototipo usa únicamente vacío como método de cierre eliminando dos pasos correspondientes a las ruinas de primera y segunda operación, quedando únicamente tres pasos (llenado, acoplamiento, cierre)._x000D_ _x000D_ Este proceso supondrá una novedad importante, en el sector conservero ya que a día de hoy no existe ninguna técnica de procesado que realice un cierre de envase metálico en atmósfera de vacío sin el complemento de operaciones metálicas de acople entre bote y tapadera._x000D_ _x000D_ Esta nueva cerradora y el nuevo envase aportan valor y ventajas a todos los elementos de la cadena. Permite reducir hasta en un 80% el volumen de líquido de gobierno usado con las ventajas inherentes que se derivan de esto:_x000D_ _x000D_ - Reducción de materias primas (para la elaboración del líquido de gobierno), de costes de producción, de transporte, mejora en la calidad del producto (por ejemplo, en el atún es posible sustituir 100 cc de aceite de girasol por 20 cc de aceite de oliva….)_x000D_ - Mejora en las propiedades organolépticas del producto al reducir la cantidad de aditivos necesario para garantizar la correcta conservación del producto._x000D_ - Menor consumo energético ya que se reducen las necesidades de vapor en el proceso._x000D_ - Simplificación en la planta de proceso_x000D_ - Reducción de efluentes con salmueras o almibares._x000D_ - Menor coste de transporte_x000D_ - Se acortan los tiempos de esterilización y pasteurización con lo que se mantiene la textura original._x000D_ _x000D_ Para ampliar esta información consultar l (Spanish)
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Develop, approve, characterise and validate a functional prototype of automatic shutter using only vacuum (generated by suction pump) as a single closing method that allows canning plants to reduce the steering fluid by up to 80 %._x000D_ _x000D_ Unlike other existing machinery that uses vacuum as a complement to mechanical closure using 5 steps (Filled, coupling, ruline of first operation, vacuum, ruline of second operation) in the closing process, our prototype uses only vacuum as closing method eliminating two steps corresponding to the ruins of first and second operation, leaving only three steps (filling, coupling, closing)._x000D_ _x000D_ This process will be an important novelty, in the canning sector since today there is no processing technique that performs a metal container closure in vacuum atmosphere without the addition of metal operations coupling between boat and lid._x000D_ _x000D_ This new locking machine and the new container bring value and advantages to all elements of the chain. Allows to reduce by up to 80 % the volume of used steering fluid with the inherent advantages derived from this:_x000D_ _x000D_ — Reduction of raw materials (for the production of the steering liquid), production costs, transport, improvement in product quality (e.g. in tuna it is possible to replace 100 cc of sunflower oil by 20 cc of olive oil....)_x000D_ — Improved organoleptic properties of the product by reducing the amount of additives needed to ensure the correct preservation of the product._x000D_ — Lower energy consumption as the vapour needs in the process are reduced._x000D_ — Simplification in the process plant_x000D_ — Reduction of effluents with brine or syrup._x000D_ — Lower transport cost_x000D_ — Shortened sterilisation and pasteurisation times keeping the original texture._x000D_ _x000D_ For further information see l (English)
12 October 2021
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Torres de Cotillas, Las
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Identifiers
IDI-20160854
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