Process and an apparatus for cooking a mass of scrambled eggs
CA 2055183 C · Owner: Frisco Findus A.G. · Inventors: Poillot, Gilles; Harlaux, Ginette
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
After the incorporation of water and starches in a mass of eggs, the product obtained is homogenized and then placed in an enclosure (1) where steam under pressure is injected into the mass of scrambled eggs containing added water and starch, the enclosure being additionally heated through its wall (2). Application to the production of a mass of scrambled eggs coagulated to a homogeneous and controlled level intended for incorporation in a dish for subsequent deepfreezing.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed November 8, 1991 and granted August 12, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended November 8, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by November 8, 2013.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.