Can with partial interior lacquering, method and device for...

B - Operations – Transporting – 65 – D

Patent

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Details

B65D 1/16 (2006.01) B05B 13/06 (2006.01) B65D 1/44 (2006.01) B65D 25/14 (2006.01)

Patent

CA 2713130

The present invention relates to a can (1), in particular for conditioning foodstuff, comprising a body composed of a bottom element (2) which is prolonged by a lateral wall (3), the interior surface (9) of said body being at least in part made of tin, said tin surface (9) being partially covered with a coat of protective lacquer (10) to prevent the contact between said tin surface (9) and said foodstuff, the lacquerless tin surface, said exposed, being intended to come into contact with the foodstuff in order to set free said tin. According to the invention, the said exposed tin surface is constituted of a plurality of exposed tin zones (11), which are separated, ones from the others, by lacquered zones (12), said exposed tin zones (11) being distributed on the height of said lateral wall (3), in particular to limit the aesthetic impact due to chemical action of said foodstuff on said exposed tin zones (11).

La présente invention porte sur une boîte métallique (1), en particulier pour conditionner des aliments, comprenant un corps composé d'un élément de fond (2) qui est prolongé par une paroi latérale (3), la surface intérieure (9) dudit corps étant au moins en partie constitué d'étain, ladite surface en étain (9) étant partiellement recouverte d'un revêtement de laque protectrice (10) pour empêcher le contact entre ladite surface en étain (9) et ledit aliment, la surface en étain sans laque, dite exposée, étant destinée à venir en contact avec l'aliment afin de libérer ledit étain. Selon l'invention, ladite surface en étain exposée est constituée d'une pluralité de zones d'étain exposées (11), qui sont séparées, les unes des autres, par des zones laquées (12), lesdites zones d'étain exposées (11) étant réparties sur la hauteur de ladite paroi latérale (3), en particulier pour limiter l'impact esthétique dû à l'action chimique dudit aliment sur lesdites zones d'étain exposées (11).

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