IP Verse

Self-Optimizing, Adaptive Industrial Chocolate Production System, And Corresponding Method Thereof - EP3614854

The patent EP3614854 was granted to Bhler on Jun 2, 2021. The application was originally filed on Apr 26, 2017 under application number EP17722404A. The patent is currently recorded with a legal status of "Revoked".

EP3614854

BHLER
Application Number
EP17722404A
Filing Date
Apr 26, 2017
Status
Revoked
Aug 29, 2025
Grant Date
Jun 2, 2021
External Links
Slate, Register, Google Patents

Patent Summary

Patent Family

Patent Family

Patent Oppositions (3)

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ABEL & IMRAYMar 2, 2022ABEL & IMRAYADMISSIBLE
ICELYMar 1, 2022HGFADMISSIBLE
ICELYMar 1, 2022IMPACTADMISSIBLE

Patent Citations (29) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTEP1043070
INTERNATIONAL-SEARCH-REPORTUS2009238928
INTERNATIONAL-SEARCH-REPORTUS2016193609
INTERNATIONAL-SEARCH-REPORTUS4620477
OPPOSITIONDE19931181
OPPOSITIONDE3744962
OPPOSITIONDE4243262
OPPOSITIONEP0129892
OPPOSITIONEP0525524
OPPOSITIONEP1043070
OPPOSITIONEP2759210
OPPOSITIONGB2074761
OPPOSITIONGB2084735
OPPOSITIONGB935363
OPPOSITIONUS2009238928
OPPOSITIONUS2014084092
OPPOSITIONUS2016193609
OPPOSITIONUS2992866
OPPOSITIONUS4519304
OPPOSITIONUS4603815
OPPOSITIONUS4620477
OPPOSITIONUS5332588
OPPOSITIONUS5379950
OPPOSITIONUS6213749
OPPOSITIONWO2007121596
SEARCHEP1043070
SEARCHUS2009238928
SEARCHUS2016193609
SEARCHUS4620477

Non-Patent Literature (NPL) Citations (22) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
OPPOSITION- "15.5 Tempering", RICHARD W. HARTEL, Joachim H. von Elbe, Randy Hofberger, Confectionery Science and Technology, Springer, (2018), pages 442 - 446, XP055902797-
OPPOSITION- Anonymous, "Application PNR 12: Testing of Food", Anton Paar, URL: https://www.anton-paar.com/corp-de/produkte/applications/application-pnr-12-testing-of-food-
OPPOSITION- Anonymous, "Bühler Magazine CHOCOLATE Solutions to suit all taste", URL: https://www.buhlergroup.com/global/en/downloads/Diagram_167_EN.pdf, (20180111), XP055439841-
OPPOSITION- Anonymous, "Consistency, Penetrometer Method", AOCS Official Method Cc 16-60, (20170101), AOCS Official Method Cc 16-60, URL: https://www.aocs.org/attain-lab-services/methods/methods/search-results?method=111504, (20220317), XP055902353-
OPPOSITION- Anonymous, "From Bean to Bar", Bühler AG, (20140501), pages 1 - 20, Bühler AG, URL: https://a-zsmenetwork.com, (20220317), XP055902371-
OPPOSITION- Anonymous, "Optische Tools für Prozess- und Produktkontrolle", alimenta, (20161201), pages 32 - 34, alimenta, URL: https://www.swissphotonics.net/libraries.files/fok_swissfoodresearch.pdf, (20220317), XP055902348-
OPPOSITION- Anonymous, "Penetrometer PNR 12", Anton Paar - Brochure, (2014), URL: https://www.anton-paar.com/?elD=documentsDownload&document=54776&L=0, XP055902385-
OPPOSITION- Anonymous, "Prerefining", Bühler, (20120000), pages 16 - 23, XP055900712-
OPPOSITION- Anonymous, "QCHOC PROCESS LINE REAL CHOCOLATE PROCESSING", Royal Duyvis Wiener B.V., (20131201), pages 1 - 4, Royal Duyvis Wiener B.V., URL: http://www.teknol.eu/wp-content/uploads/2013/12/Chocolate-Processing-Line-Real-chocolate-processing.pdf, (20220317), XP055902381-
OPPOSITION- Anonymous, "Swiss photonics NTN and Swiss Food Research NTN Tech Day", Workshop: Photonics 4 Food, (20160600), URL: https://www.swissphotonics.net/home?event i_d=2891, XP055902357-
OPPOSITION- Anonymous, "Traditional chocolate. Traditional chocolate refining and manufacturing", Royal Duyvis Wiener B.V., (20140601), pages 1 - 9, Royal Duyvis Wiener B.V., URL: https://www.teknol.eu/wp-content/uploads/2014/06/Traditional-Chocolate.pdf, (20220317), XP055902375-
OPPOSITION- Bosshard C., Harder C., "Die Fortschritte der Photonik", Lebensmittel- Industrie, (20161001), vol. 2016, no. 9/10, pages 32 - 33, XP055902352-
OPPOSITION- Braun Peter, "From Coarse to Smooth - A Review of Grinding Technologies", The Manufacturing Confectioner, (20100901), page 78, The Manufacturing Confectioner, URL: https://www.gomc.com/firstpage/201009078.pdf, (20220317), XP055902360-
OPPOSITION- Henning Haslund, "Chocolate Tempering Controlling tempering through the production process minimizes the risk of faulty manufacture.", The Manufacturing Confectioner, (20100900), pages 95 - 102, XP055902367-
OPPOSITION- Hoehener Manuel, "Smart machine and process control in chocolate mass production", Bühler, (20160528), pages 1 - 16, Bühler, URL: https://www.swissphotonics.net/libraries.files/Hoehener.pdf, (20220314), XP055900717-
OPPOSITION- MANUEL HOEHNER, "Smart machine and process control in chocolate mass production", Bühler, (20160600), pages 1 - 16, URL: https://www.swissphotonics.net/libraries.files/Hoehener.pdf, XP055900717-
OPPOSITION- Müntener Kurt, "Conching: Back to the Basics", The Manufacturing Confectioner, (20100901), page 65, The Manufacturing Confectioner, URL: https://www.gomc.com/firstpage/201009065.pdf, (20220317), XP055902391-
OPPOSITION- "Plasticity and consistency as well as solid liquid", McGill University FDSC 251 Food Chemistry 1, (20130000), URL: https://www.coursehero.com/file/p5i6a31/Plasticity-and-consistency-as-well-as-solid-liquid-ratio-depends-on-the-melting-
OPPOSITION- sneha, "Online, inline, atline and bypass (analysers)", AAVOS International, (20171026), URL: https://aavos.blogspot.com/2017/10/online-inline-atline-and-bypass.html, XP055902355-
OPPOSITION- Sofia Joe, "Chocolate-Tempering Equipment and Techniques", The Manufacturing Confectioner, (20131201), page 73, The Manufacturing Confectioner, URL: https://www.gomc.com/firstpage/201312073.pdf, (20220317), XP055902364-
OPPOSITION- Windhab E.J., "13 Tempering", Windhab E.J., S. T. BECKETT, Industrial Chocolate Manufacture and Use. 4th ed., WILEY-BLACKWELL, (20090000), pages 276 - 319, ISBN 978-1-405-13949-6, XP009156953-
SEARCH- Anonymous, "B�hler Magazine CHOCOLATE Solutions to suit all taste", (2014), URL: https://www.buhlergroup.com/global/en/downloads/Diagram_167_EN.pdf, (20180111), XP055439841 [A] 1-30 * page 10 *-

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