EP2425940B1 - Blade for cutting food - Google Patents

Abstract

The method involves inserting a food bar (2) e.g. cheese, into a feed line, where the food bar is transported by a transportation unit (4) towards a knife (11) to cut the food bar. A parameter of the food bar is determined by a vibration sensor and a product sensor, which are assigned to a cutting device. A signal from the product sensor is used for monitoring and/or adjusting the cutting device or a cutting process. An adjustment of a machine parameter is performed based on a function of the signal of the product sensor. An independent claim is also included for a device for separating food slices from a food bar with a rotary knife.

Description

The present invention relates to a knife for slicing food.

Knives of Hochleistungsaufschneidemaschinen are known from the prior art, as for example in the DE 100 01 338 , of the EP 0 107 056 , of the EP 0 867 263 , of the DE 40 31 671 A1 as well as the GB 2 386 317 to be discribed. In these so-called "slicers" rod-shaped or otherwise shaped foods, such as sausage, cheese, ham or the like are cut into slices with a very high cutting performance. In this case, for example, the food bar by means of a regulated drive by a stationary cutting plane in which the cut is made by a fast-moving, usually rotating knife transported. The slice thickness results from the feed distance of the food bar between two cuts. Accordingly, at a constant blade speed, the regulation of the slice thickness is performed via the feed rate of the food bar. The cut slices are usually combined into portions with constant number of plates and packaged.

It was the object of the present invention to provide a knife that meets these requirements and to provide a knife for slicing food bars available.

The problem is solved with a knife according to claim 1.

Miti the knife according to the invention rod-shaped or otherwise shaped food, such as sausage, cheese, ham or the like with a very high cutting performance sliced. Here, for example, the Food bar by means of a regulated drive through a stationary cutting plane in which the cut is made by the fast moving, usually rotating knife transported. The slice thickness results from the feed distance of the food bar between two cuts. Accordingly, at a constant blade speed, the regulation of the slice thickness is performed via the feed rate of the food bar. The cut slices are usually combined into portions with constant number of plates and packaged. For the portioning, the knife is preferably moved out of the cutting plane and / or the food to be sliced is withdrawn.

The cut food slices usually fall on a storage table on which appropriate portions are formed. By certain movements of this tray table differently shaped portions, such as shingled portions can be generated.

Preferably, several food bars are cut simultaneously.

According to the invention, the knife has a recess in which at least one dimension is at least 140 mm and a maximum of 450. The recess is preferably a circle whose diameter is between 140 and 450 mm. Preferably, the dimension dimension, preferably the diameter of the recess, is at least 200 and at most 435 mm, more preferably 240-360 mm. This recess is preferably used for storage and / or centering of the blade on the device.

Preferably, the radius of the cutting edge is between 250 and 550 mm. Particularly preferably, the knife is a spiral blade, so that the radius changes with the running length of the cutting edge. The radius is preferably measured from the center of the recess.

The knife is connected by connecting means to the slicing device. Preferably, these means are outside the recess.

Preferably, the weight of the knife, including a holder with which the knife can be hung for binding with the device, a maximum of 23 kg.

According to the invention, the ratio of the radius of the cutting edge to the largest dimension of the recess at each point is <2.0, preferably <1.7, more preferably <1.5 and most preferably <1.3. Preferably, this value is always> 0.5, more preferably> 0.55 and most preferably> 0.58.

Figuren 1, 2

zeigen eine Aufschneidevorrichtung.

Figur 3

zeigt die Messeraufnahme mit dem Gegengewicht

Figur 4

zeigt das erfindungsgemäße Messer.

In the following the invention will be explained in the appendix of the figures. These explanations are merely exemplary and do not limit the general inventive concept. The explanations apply equally to all subjects of the invention.

FIGS. 1, 2

show a slicing device.

FIG. 3

shows the knife holder with the counterweight

FIG. 4

shows the knife according to the invention.

FIGS. 1 and 2 show a slicing machine. The slicing machine 5 has a knife 11 which cuts a food bar 2 into food slices 12. The knife 11 rotates about a cutter head 10. Typically, the sliced food slices 12 are configured into portions on a tray table (not shown) and then packaged. The person skilled in the art recognizes that several food bars can be cut open at the same time. The food bars 2 are transported with two conveyor belts 4 continuously or discontinuously along the product path in the direction of the cutting plane 6, which is defined by the blade 11 and the cutter bar 1. The knife 11 and the cutting bar 1 act together when cutting. There must always be a cutting gap between the knife 11 and the cutter bar 1 to prevent the knife from touching the cutter bar. However, this cutting gap should be as small as possible in order to prevent a "tearing" of the respective disc and or "beard". The wheel thickness results from the feed distance of the food bar between two cuts. At a constant knife speed, the regulation of the slice thickness takes place via the feed speed of the food bar. The conveyor belts 4 are open on the inlet side. In particular, for portioning must be performed at Hochleistungsslicern blank cuts in which the knife rotates without getting into engagement with the product. This preferably takes place in that the knife 11 is moved away from the cutting plane 6 and away from the product 2. As soon as a sufficient number of idle cuts have been carried out, the knife is moved back in the direction of the cutting bar 1. In particular FIG. 2 can be removed, the food bar is brought at its rear end 17 with a gripper 18 in contact. Furthermore, in FIG. 2 a product sensor 13, here a camera, illustrated the function will be explained below.

The device 5 has at least one vibration sensor (not shown) and / or at least one product sensor 13, which determines at least one parameter of the food bar. The signal from at least one of these sensors is used to monitor and / or adjust the device or the slicing process.

The vibration sensor is either placed directly on the device and thus absorbs its vibrations directly and / or it is placed in the vicinity and absorbs vibrations of the air, which is excited by the device. The vibration sensor may therefore be, for example, a piezoelectric sensor or a microphone.

The vibration sensor measures the frequency and the amplitude of the vibrations occurring.

At least one parameter is determined with the product sensor 13. In the present case, it is a camera that can pick up and process waves of light visible to the human eye, ultraviolet radiation and / or infrared radiation. However, it will be understood by those skilled in the art that in certain applications it may also be useful to filter the wavelength of the observed light. With this camera can be found on the one hand what kind of food product it is and / or what its temperature is. The sensor may also be a sensor that absorbs mechanical properties of the product. The sensor can be placed in the entrance, in the slicing area and downstream of the knife. In the presentation according to FIG. 2 For example, the camera 13 is arranged to measure the knife and can determine, for example, the temperature in the core of the food bar. The camera may be directed to the food bar 2 and / or to the cut food slices 12.

The signal of the vibration sensor and / or the product sensor is passed on to an evaluation unit, which evaluates their signal. For example, an evaluation can be made by comparing the measured frequencies and amplitudes of the oscillations with stored values in order to determine changes. As a result, wear of parts, such as a warehouse and other moving parts can be determined.

Furthermore, the vibration sensor can be used to adjust the cutting gap. The cutting gap is the gap between the knife 11 and a cutting bar 1. By adjusting the blade 11 and / or the cutting edge 1, the size of this gap can be changed. In principle, for an optimum cutting result, the cutting gap should be as small as possible, and the blade should not touch the cutting edge when it is rotating. The knife and / or the cutting bar can now, with the blade 11 rotating, be moved towards each other until they touch or almost touch, whereby the vibrations which the sensor measures change. Especially with a touch of knife 11 and cutting bar 1, there will be a noise, which measures the vibration sensor. The evaluation unit then knows that the cutting gap is very small or too small. Preferably, the gap is then increased again by a predetermined amount by the cutting bar and or the knife are moved away from each other. This adjustment of the cutting gap is preferably carried out under operating conditions at the selected cutting power (rated speed). Preferably, it takes place after the knife has been moved away from the cutting bar 1 and back to generate a blank cut. By the height of the speed of the knife, through Temperature influences, by the type of food to be sliced and / or by wear, the shape of the knife and thus the size of the cutting gap during cutting changes. With the signal of the vibration sensor, it is possible to check this cutting gap during the slicing of a food and optionally reset and repeat this setting as often as required without interrupting the cutting process or the speed of the blade must be reduced.

Further preferably, the degree of blunting of the blade is determined with the vibration sensors. Depending on the severity of the knife, the vibration behavior of the slicer and / or the noise during cutting of the food products changes. For example, by comparison with stored vibration profiles, the evaluation device can determine how sharp the knife is still and what life it still has before it must be replaced and thereby preferably create a proactive blade switching strategy. This reduces the downtime during replacement.

Furthermore, the setting of at least one machine parameter takes place as a function of the signal of the product sensor 13. For example, the product sensor determines the type of product and / or its temperature. Based on this measurement, for example, the rotational speed of the blade 11, the feed speed of the food bar 2, the cutting gap, the movement of the tray table, and / or the X-Y orientation of the cutter head 10 are set. The measurement and the adjustment preferably take place automatically, so that operating errors are at least reduced. For example, with frozen products, the speed of the blade can be reduced to prevent the cut-off products from having an undesirable trajectory.

FIG. 3 shows a knife receptacle 16 to which the knife 11 is attached. The blade receptacle 16 is shown in three views, wherein the middle view represents a section along the line AA, which is shown in the right-hand illustration. The knife holder 16, which together with a drive shaft (not shown), has a base body 24, on which the contact surface 21 and the centering surface 20 are arranged for the knife. The knife 11 is screwed by means of the threaded holes 8 to the base body 24. The threaded holes 8 are arranged so that the knife can be arranged only in a single position on the blade holder. Furthermore, the blade receptacle 16 has a counterweight 15 with which the asymmetry of the blade 11 to be fastened to the blade receptacle is compensated. This counterweight is located below a cover 22 and within the centering surface 20. When mounting the blade 11 on the blade holder 16, the blade is moved over the balance weight 15 and applied to the contact surface 21 and the centering surface 20. The counterweight 15 therefore does not have to be assembled or disassembled during assembly, disassembly or disassembly of the knife. In the counterweight 15 are recesses 19, in which additional weights can be arranged, which can be particularly helpful for a fine balancing.

FIG. 4 shows the knife according to the invention, in the present case, a spiral knife. This knife has a very large recess 7, which has a diameter D, in the present case 330 mm. At its outer radius, the knife has a cutting edge 9, which has a radius measured from the center of the recess 7 of 200 mm - 465 mm. The claws 3 reduce the friction between the product to be sliced and the knife. The knife is fastened by means of screws, which are screwed through holes 8 in the knife in the thread 8 of the blade holder on the blade holder. The bores are arranged along the diameter of the recess 7 so that the knife can be fixed only in a single position relative to the cutter head, so that the knife is in particular in the correct position relative to the cutter head. By means of the recesses 23, the knife can be held during its attachment to the blade holder. The knife has a very low weight for its size (maximum cutting radius of 500 mm), which, including the knife holder, is less than 23 kilograms. This has a positive effect on the handling of the knife, but also on the forces that occur when the knife is timing out of the cutting plane.

LIST OF REFERENCE NUMBERS

1

Cutting edge, cutting bar

2

Food bar

3

Freinehmung

4

Means of transport, traction belt

5

slicing

6

cutting plane

7

recess

8th

fastener

9

cutting edge

10

cutting head

11

knife

12

Food plate

13

product sensor

14

product line

15

counterweight

16

knife receiver

17

the knife end facing away from the product label

18

grab

19

balance weight

20

centering

21

contact surface

22

cover

23

recess

24

body

D

Dimension, length, diameter of the recess 7

R

Radius of the cutting edge

Claims (4)

1. Blade (11) for a high-performance slicing machine for slicing foods, having a cutting edge (9) and an aperture (7), which serves for mounting and/or centring the blade on the high-performance slicing machine, wherein the cutting edge has a radius (R) measured from the centre point of the aperture, characterized in that one dimension (D) of the aperture is at least 140mm and not more than 450mm and the ratio of R/D <2.0, preferably <1.7, wherein D is the diameter of the aperture when the aperture is circular.
2. Blade according to Claim 1, characterized in that the dimension of the aperture (7) is at least 200mm and not more than 435mm, preferably 240-360mm.
3. Blade according to either of the preceding claims, characterized in that the radius (R) of the cutting edge (9) is between 250mm and 550mm.
4. Blade according to one of the preceding claims, characterized in that its weight, including the holder, is not more than 23kg.

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