Australian Trade Mark Search

Event description
Class Count: 2
Class Numbers:7; 42

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Class Count: 0
Class Numbers:

New details
Class Count: 2
Class Numbers: 7; 42

Event description
Class Number: 42

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New details
Class Number: 42
Class Items: Development of machines and equipment for the food and feed industry, in particular machines and equipment for the processing of food and food-containing masses as well as laboratory and pilot plants for food processing; development of machines and equipment for pretreatment, in particular preconditioning, mixing, cooking, cooling and dosing of components from the food and feed industry; development of presses, in particular plate presses, test presses, vacuum presses and/or high-temperature presses; development of kneaders, development of extruders and extrusion systems, in particular twin-screw kneaders, twin-screw extruders, test extruders and measuring extruders; development of cutting devices, especially for hot cutting; development of nozzles for shaping food masses such as pasta and confectionery; development of co-extrusion systems for filled or multi-layer products; development of cooling nozzles for wet extrusion of food; development of machines for encapsulating flavours and colours, for reactive extrusion, for modifying raw materials, as well as development of machines for downstream processes such as conveying, drying, (vacuum) coating, cooking and frying.

Event description
Class Number: 7

Previous details

New details
Class Number: 7
Class Items: Machines and equipment for processing and preparation in the food and feed industry, especially machines and apparatus for processing food and masses containing foodstuffs and laboratory and pilot plants for food processing; machines and apparatus for pretreatment, in particular preconditioning, mixing, cooking, cooling and dosing of components from the food and feed industry; squeezers, in particular plate presses, test presses, vacuum presses and high-temperature presses; kneaders, extruders and extrusion installations, especially two-screw kneader, twin-screw extruder, test extruders and measuring extruders; cutting devices, especially, hot cutting; nozzles for shaping food masses such as pasta and confectionery; co-extrusion systems for filled or multi-layer products; cooling nozzles for wet extrusion of food; machines for encapsulating flavours and colors, for reactive extrusion, for modifying raw materials, as well as machines for downstream processes such as conveying, drying, (vacuum) coating, cooking and frying.