Method and device for multistage product frying
CA 2640191 C · Owner: Bma Nederland B.V. · Inventors: Van Loon, Erik; Loehn, Mirko
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method is described wherein products such as potato chips, vegetables, fruits nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190~C where after the , products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145~C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying …
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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 January 30, 2006 and granted August 6, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 30, 2026.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.