Abbiategrasso, Italy

Claudio De Rossi

USPTO Granted Patents = 1 

 

Average Co-Inventor Count = 2.0

ph-index = 1


Company Filing History:


Years Active: 2014

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1 patent (USPTO):Explore Patents

Title: Claudio De Rossi: Innovator in Vacuum Foaming Technology

Introduction

Claudio De Rossi is a notable inventor based in Abbiategrasso, Italy. He has made significant contributions to the field of refrigeration technology, particularly through his innovative patent related to vacuum foaming containers for foodstuffs. His work exemplifies the intersection of engineering and practical applications in food preservation.

Latest Patents

Claudio De Rossi holds a patent for an "Apparatus for vacuum foaming containers for refrigeration." This apparatus is designed to inject a polyurethane mixture into the hollow walls of a container that is closed under vacuum conditions within a foaming cell. The apparatus features a main frame that supports the foaming cell and an auxiliary frame that can move between a lowered opening position and a raised closing position. The foaming cell includes a pallet for supporting the container, side shore panels, transversal shore panels, and an internal shore plug member. The design allows for adjustable distances between the side panels, enhancing the efficiency of the foaming process.

Career Highlights

Throughout his career, Claudio De Rossi has worked with prominent companies in the industry, including Cannon Ergos S.p.a. and Crios S.p.a. His experience in these organizations has contributed to his expertise in developing innovative solutions for refrigeration technology.

Collaborations

Claudio has collaborated with notable professionals in his field, including Fabrizio Pobbiati and Marco Volpato. These collaborations have likely enriched his work and led to advancements in the technologies he has developed.

Conclusion

Claudio De Rossi's contributions to vacuum foaming technology demonstrate his commitment to innovation in the refrigeration sector. His patent and career achievements reflect his expertise and the impact of his work on food preservation methods.

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