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Moulding

  • US 6,811,802 B2
  • Filed: 05/23/2001
  • Issued: 11/02/2004
  • Est. Priority Date: 11/23/1998
  • Status: Expired due to Term
First Claim
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1. An improved method for molding three-dimensional products from a mass of foodstuff which is suitable for human consumption comprising:

  • a. filling at least one mold cavity having at least one opening with a portion of a mass of foodstuff via the at least one opening, wherein a filling pressure is exerted on the mass for a filling period;

    b. closing the at least one opening of the mold cavity;

    c. retaining the mass in the closed mold cavity for a fixing period, wherein for at least a portion of the fixing period a fixing pressure, capable of being varied during the fixing period, is exerted on the mass to form a molded product; and

    d. opening the mold cavity and removing the molded product.

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