EP2508310B1 - Method and device for cutting food - Google Patents

Method and device for cutting food Download PDF

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Publication number
EP2508310B1
EP2508310B1 EP12174769.5A EP12174769A EP2508310B1 EP 2508310 B1 EP2508310 B1 EP 2508310B1 EP 12174769 A EP12174769 A EP 12174769A EP 2508310 B1 EP2508310 B1 EP 2508310B1
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EP
European Patent Office
Prior art keywords
cutting
food
product
knife
sensor
Prior art date
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Application number
EP12174769.5A
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German (de)
French (fr)
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EP2508310A1 (en
Inventor
Ralf-Peter Müller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GEA Food Solutions Germany GmbH
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GEA Food Solutions Germany GmbH
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Application filed by GEA Food Solutions Germany GmbH filed Critical GEA Food Solutions Germany GmbH
Priority to PL12174769T priority Critical patent/PL2508310T3/en
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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/0006—Cutting members therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/007—Control means comprising cameras, vision or image processing systems
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/0006—Means for guiding the cutter
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/08—Means for treating work or cutting member to facilitate cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/26—Means for mounting or adjusting the cutting member; Means for adjusting the stroke of the cutting member
    • B26D7/2628—Means for adjusting the position of the cutting member
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/26—Means for mounting or adjusting the cutting member; Means for adjusting the stroke of the cutting member
    • B26D7/2628—Means for adjusting the position of the cutting member
    • B26D7/2635—Means for adjusting the position of the cutting member for circular cutters
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • B26D2210/08—Idle cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/20—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed
    • B26D5/30—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier
    • B26D5/32—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier with the record carrier formed by the work itself
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/20—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed
    • B26D5/30—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier
    • B26D5/34—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier scanning being effected by a photosensitive device
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0625—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by endless conveyors, e.g. belts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/08—Means for treating work or cutting member to facilitate cutting
    • B26D7/12—Means for treating work or cutting member to facilitate cutting by sharpening the cutting member
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/27—Means for performing other operations combined with cutting
    • B26D7/30—Means for performing other operations combined with cutting for weighing cut product
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/04—Processes
    • Y10T83/0448—With subsequent handling [i.e., of product]
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/929—Tool or tool with support

Definitions

  • the present invention relates to a method for separating food slices according to the preamble of patent claim 1.
  • 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.
  • the methods according to the prior art have the disadvantage that problems occur completely unprepared or that can not be adequately responded to changes in the product.
  • DE 10 2004 007 671 A1 discloses a method according to the preamble of claim 1.
  • rod-shaped or otherwise shaped food such as sausage, cheese, ham or the like are cut into slices with a very high cutting performance.
  • 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. For the portioning, the knife is preferably moved out of the cutting plane and / or the food to be sliced is withdrawn.
  • the device is assigned at least one product sensor which determines at least one parameter of the food bar, the signal of which is used to monitor and / or adjust the device or the slicing process.
  • a vibration sensor can either be 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 accordingly be, for example, a piezoelectric sensor or a microphone.
  • the product sensor may be a camera that can pick up waves of visible light, ultraviolet radiation and / or infrared radiation to the human eye. On the one hand, this camera can be used to ascertain what kind of food product it is and / or on the other hand it has soft temperature.
  • the sensor may also be a simple temperature sensor. The sensor can be placed in the entrance, in the slicing area and downstream of the knife. A measurement downstream of the knife has the advantage that values such as the temperature or mechanical values in the core of the product to be sliced can also be determined.
  • the signal of the vibration sensor and / or the product sensor is passed on to an evaluation unit, which evaluates their signal.
  • this signal can be used to determine the wear of parts such as a bearing and other moving parts. Based on this analysis, a proactive service concept can be created in which, for example, the lowest possible maintenance date is determined and / or the required parts are ordered online.
  • At least one machine parameter is set as a function of the signal of the product sensor.
  • the product sensor determines the temperature of the product. Based on these measurements, the speed of rotation of the knife and, if necessary, the feeding speed of the food bar, the cutting gap, the tray occupancy, the axial movement of the blade or rotor to create a blank, the product position transverse to the feed direction and / or the XY orientation of the cutter Cutting head 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.
  • the cut food slices fall onto a storage table on which appropriate portions are formed.
  • this tray table By certain movements of this tray table differently shaped portions, such as shingled portions can be generated.
  • the movement of this table can now be controlled depending on the signal of a sensor, since the storage location changes depending on, for example, product parameters such as temperature.
  • FIGS. 1 . 2 show the slicer.
  • 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.
  • 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 knife 11 and the cutting 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.
  • the slice 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.
  • for portioning must be performed at Hochadosslicern 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.
  • 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.
  • the product sensor 13 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.
  • this camera can be used to determine what kind of food product it is and / or what temperature it has.
  • 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.
  • 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 product sensor is passed on to an evaluation unit, which evaluates their signal.
  • An evaluation can, for example, by a comparison of the measured frequencies and amplitudes of the vibrations with deposited Values are made to detect changes. As a result, wear of parts, such as a warehouse and other moving parts can be determined.
  • 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.
  • the size of this gap can be changed.
  • 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.
  • the evaluation unit then knows that the cutting gap is very small or too small.
  • 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.
  • the height of the blade's rotational speed, the effects of temperature, the type of food to be sliced, and / or wear alter the shape of the blade and therefore the size of the cutting gap during slicing.
  • 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.
  • the degree of blunting of the blade is determined with the vibration sensors.
  • the vibration behavior of the slicer and / or the noise during cutting of the food products changes.
  • the evaluation device can determine how sharp the blade 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.
  • the setting of at least one machine parameter takes place as a function of the signal of the product sensor 13.
  • the product sensor determines the temperature of the product. Based on this measurement, the movement of the tray table is adjusted and, optionally, the rotational speed of the knife 11, the feed speed of the food bar 2, the cutting gap, the movement of the tray table and / or the XY orientation of the cutting 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.

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

Die vorliegende Erfindung betrifft ein Verfahren zum Abtrennen von Lebensmittelscheiben gemäß Oberbegriff des Patentanspruchs 1.The present invention relates to a method for separating food slices according to the preamble of patent claim 1.

Verfahren sind von Hochleistungsaufschneidemaschinen bekannt, wie sie beispielsweise in der DE 100 01 338 , der EP 0 107 056 , der EP 0 867 263 , der DE 10 2004 006120 A1 , der GB 2 377 362 A , der DE 103 33 661 A1 sowie der GB 2 386 317 beschrieben wird. Bei diesen sogenannten "Slicern" werden stangenförmige oder anders geformte Lebensmittel, beispielsweise Wurst, Käse, Schinken oder dergleichen mit einer sehr hohen Schneidleistung in Scheiben geschnitten. Dabei wird beispielsweise die Lebensmittelstange mittels eines geregelten Antriebs durch eine ortsfeste Schneidebene, in der der Schnitt durch ein schnell bewegtes, in der Regel rotierendes Messer erfolgt, transportiert. Die Scheibenstärke ergibt sich aus der Vorschubstrecke des Lebensmittelriegels zwischen zwei Schnitten. Demnach erfolgt bei einer konstanten Messergeschwindigkeit die Regelung der Scheibenstärke über die Vorschubgeschwindigkeit des Lebensmittelriegels. Die geschnittenen Scheiben werden in der Regel mit konstanter Scheibenzahl zu Portionen zusammengefasst und verpackt. Die Verfahren gemäß dem Stand der Technik haben jedoch den Nachteil, dass Probleme völlig unvorbereitet auftreten bzw. dass auf Änderungen am Produkt nicht adäquat reagiert werden kann.Methods are known from Hochleistungsaufschneidemaschinen, as for example in the DE 100 01 338 , of the EP 0 107 056 , of the EP 0 867 263 , of the DE 10 2004 006120 A1 , of the GB 2 377 362 A , of the DE 103 33 661 A1 as well as the GB 2 386 317 is described. 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. However, the methods according to the prior art have the disadvantage that problems occur completely unprepared or that can not be adequately responded to changes in the product.

Es war deshalb die Aufgabe der vorliegenden Erfindung ein Verfahren zur Verfügung zu stellen, das die Nachteile des Standes der Technik nicht aufweist. DE 10 2004 007 671 A1 offenbart ein Verfahren gemäß Oberbegriff von Anspruch 1.It was therefore the object of the present invention to provide a method which does not have the disadvantages of the prior art. DE 10 2004 007 671 A1 discloses a method according to the preamble of claim 1.

Gelöst wird die Aufgabe mit Verfahren gemäß Anspruch 1.The problem is solved by the method according to claim 1.

Bei dem erfindungsgemäßen Verfahren werden stangenförmige oder anders geformte Lebensmittel, beispielsweise Wurst, Käse, Schinken oder dergleichen mit einer sehr hohen Schneidleistung in Scheiben geschnitten. Dabei wird beispielsweise die Lebensmittelstange mittels eines geregelten Antriebs durch eine ortsfeste Schneidebene, in der der Schnitt durch ein schnell bewegtes, in der Regel rotierendes Messer erfolgt, transportiert. Die Scheibenstärke ergibt sich aus der Vorschubstrecke des Lebensmittelriegels zwischen zwei Schnitten. Demnach erfolgt bei einer konstanten Messergeschwindigkeit die Regelung der Scheibenstärke über die Vorschubgeschwindigkeit des Lebensmittelriegels. Die geschnittenen Scheiben werden in der Regel mit konstanter Scheibenzahl zu Portionen zusammengefasst und verpackt. Für die Portionierung wird vorzugsweise das Messer aus der Schneidebene heraus bewegt und/oder das aufzuschneidende Lebensmittel zurückgezogen.In the method according to the invention rod-shaped or otherwise shaped food, 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. For the portioning, the knife is preferably moved out of the cutting plane and / or the food to be sliced is withdrawn.

Weiterhin erfindungsgemäß wird der Vorrichtung mindestens ein Produktsensor, der mindestens einen Parameter des Lebensmittelriegels ermittelt, zugeordnet, dessen Signal zur Überwachung und/oder Einstellung der Vorrichtung oder des Aufschneidevorgangs verwendet wird.Furthermore, according to the invention, the device is assigned at least one product sensor which determines at least one parameter of the food bar, the signal of which is used to monitor and / or adjust the device or the slicing process.

Ein Schwingungssensor kann entweder direkt an der Vorrichtung angeordnet werden und nimmt somit deren Schwingungen direkt auf und/oder er wird in der Nähe angeordnet und nimmt Schwingungen der Luft auf, die von der Vorrichtung angeregt wird. Bei dem Schwingungssensor kann es sich demnach beispielsweise um einen Piezosensor oder um ein Mikrophon handeln.A vibration sensor can either be 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 accordingly be, for example, a piezoelectric sensor or a microphone.

Weiterhin erfindungsgemäß wird mit einem Produktsensor mindestens ein Parameter ermittelt. Bei dem Produktsensor kann es sich um eine Kamera handeln, die Wellen des für das menschliche Auge sichtbaren Lichtes, ultraviolette Strahlung und/oder Infrarotstrahlung aufnehmen kann. Mit dieser Kamera kann zum einen festgestellt werden um was für ein Lebensmittelprodukt es sich handelt und/oder zum anderen weiche Temperatur es aufweist. Bei dem Sensor kann es sich aber auch um einen einfachen Temperatursensor handeln. Der Sensor kann im Eingangs-, im Aufschneidebereich und stromabwärts des Messers angeordnet werden. Eine Messung stromabwärts des Messers hat den Vorteil, dass auch Werte, wie beispielsweise die Temperatur oder mechanische Werte im Kern des aufzuschneidenden Produktes ermittelt werden können.Furthermore, according to the invention, at least one parameter is determined with a product sensor. The product sensor may be a camera that can pick up waves of visible light, ultraviolet radiation and / or infrared radiation to the human eye. On the one hand, this camera can be used to ascertain what kind of food product it is and / or on the other hand it has soft temperature. The sensor may also be a simple temperature sensor. The sensor can be placed in the entrance, in the slicing area and downstream of the knife. A measurement downstream of the knife has the advantage that values such as the temperature or mechanical values in the core of the product to be sliced can also be determined.

Das Signal des Schwingungssensors und/oder des Produktsensors wird an eine Auswerteeinheit weitergeben, das deren Signal auswertet.The signal of the vibration sensor and / or the product sensor is passed on to an evaluation unit, which evaluates their signal.

Beispielsweise kann dieses Signal zur Ermittlung des Verschleißes von Teilen, wie beispielsweise einem Lager und sonstigen bewegten Teilen herangezogen werden. Basierend auf dieser Analyse kann ein proaktives Servicekonzept erstellt werden, bei dem beispielsweise ein möglichst günstiger Wartungstermin festgelegt und/oder die benötigten Teile online bestellt werden.For example, this signal can be used to determine the wear of parts such as a bearing and other moving parts. Based on this analysis, a proactive service concept can be created in which, for example, the lowest possible maintenance date is determined and / or the required parts are ordered online.

Erfindungsgemäß erfolgt die Einstellung mindestens eines Maschinenparameters in Abhängigkeit von dem Signal des Produktsensors. Erfindungsgemäß ermittelt der Produktsensor die Temperatur des Produktes. Basierend auf diesen Messungen wird die Drehzahl des Messers und gegebenfalls auch die Vorschubgeschwindigkeit des Lebensmittelriegels, der Schneidspalt, die Belegung des Ablagetischs, die Axialbewegung des Messers oder des Rotors zur Erzeugung eines Leerschnitts, die Produktlage quer zur Vorschubrichtung und/oder die X-Y-Ausrichtung des Schneidkopfes eingestellt. Die Messung und die Einstellung erfolgen vorzugsweise automatisch, so dass Bedienfehler zumindest reduziert werden. Beispielsweise kann bei gefrorenen Produkten die Drehzahl des Messers reduziert werden, um zu verhindern, dass die abgeschnittenen Produkte eine unerwünschte Flugbahn haben.According to the invention, at least one machine parameter is set as a function of the signal of the product sensor. According to the invention, the product sensor determines the temperature of the product. Based on these measurements, the speed of rotation of the knife and, if necessary, the feeding speed of the food bar, the cutting gap, the tray occupancy, the axial movement of the blade or rotor to create a blank, the product position transverse to the feed direction and / or the XY orientation of the cutter Cutting head 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.

Die abgeschnittenen Lebensmittelscheiben fallen auf einen Ablagetisch, auf dem entsprechende Portionen gebildet werden. Durch bestimmte Bewegungen dieses Ablagetisches können unterschiedlich ausgebildete Portionen, beispielsweise geschindelte Portionen erzeugt werden. Die Bewegung dieses Tisches kann nun abhängig von dem Signal eines Sensors gesteuert werden, da sich der Ablageort in Abhängigkeit von beispielsweise Produktparametern wie Temperatur ändert.The cut food slices fall onto 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. The movement of this table can now be controlled depending on the signal of a sensor, since the storage location changes depending on, for example, product parameters such as temperature.

Vorzugsweise werden mehrere Lebensmittelriegel gleichzeitig aufgeschnitten.Preferably, several food bars are cut simultaneously.

Im Folgenden wird die Erfindung anhang der Figuren erläutert. Diese Erläuterungen sind lediglich beispielhaft und schränken den allgemeinen Erfindungsgedanken nicht ein. Die Erläuterungen gelten für alle Erfindungsgegenstände gleichermaßen.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.

Figuren 1, 2 zeigen die Aufschneidevorrichtung. FIGS. 1 . 2 show the slicer.

Figuren 1 und 2 zeigen eine Aufschneidemaschine. Die Aufschneidemaschine 5 weist ein Messer 11 auf, das einen Lebensmittelriegel 2 in Lebensmittelscheiben 12 schneidet. Das Messer 11 rotiert um einen Messerkopf 10. In der Regel werden die aufgeschnittenen Lebensmittelscheiben 12 auf einem Ablagetisch (nicht dargestellt) zu Portionen konfiguriert und danach verpackt. Der Fachmann erkennt, dass mehrere Lebensmittelriegel gleichzeitig aufgeschnitten werden können. Die Lebensmittelriegel 2 werden mit zwei Förderbändern 4 kontinuierlich oder diskontinuierlich entlang der Produkttrasse in Richtung der Schneidebene 6, die durch das Messers 11 und die Schneidleiste 1 definiert wird, transportiert. Das Messer 11 und die Schneidleiste 1 wirken beim Schneiden zusammen. Zwischen dem Messer 11 und der Schneidleiste 1 muss sich immer ein Schneidspalt befinden, um zu verhindern, dass das Messer die Schneidleiste berührt. Dieser Schneidspalt sollte jedoch möglichst klein sein, um ein "Abreißen" der jeweiligen Scheibe und oder "Bartbidung" zu verhindern. Die Scheibenstärke ergibt sich aus der Vorschubstrecke des Lebensmittelriegels zwischen zwei Schnitten. Bei konstanter Messergeschwindigkeit erfolgt die Regelung der Scheibenstärke über die Vorschubgeschwindigkeit des Lebensmittelriegels. Die Förderbänder 4 sind einlaufseitig offen. Insbesondere zur Portionsbildung müssen bei Hochleistungsslicern Leerschnitte durchgeführt werden, bei denen sich das Messer dreht ohne in Eingriff mit dem Produkt zu gelangen. Dies erfolgt bevorzugt dadurch, dass das Messer 11 aus der Schneidebene 6 und von dem Produkt 2 wegbewegt wird. Sobald hinreichend viele Leerschnitte durchgeführt worden sind, wird das Messer in Richtung der Schneidleiste 1 zurückbewegt. Wie insbesondere Figur 2 entnommen werden kann, wird der Lebensmittelriegel an seinem hinteren Ende 17 mit einem Greifer 18 in Kontakt gebracht. Weiterhin ist in Figur 2 ein Produktsensor 13, hier eine Kamera, dargestellt der Funktion weiter unten erläutert wird. 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 knife 11 and the cutting 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 "Bartbidung". The slice 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.

Die Vorrichtung 5 weist mindestens einen Schwingungssensor (nicht dargestellt) und/oder mindestens ein Produktsensor 13, der mindestens einen Parameter des Lebensmittelriegels ermittelt, auf. Das Signal mindestens einer dieser Sensoren wird zur Überwachung und/oder Einstellung der Vorrichtung oder des Aufschneidevorgangs verwendet.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.

Der Schwingungssensor wird entweder direkt an der Vorrichtung angeordnet und nimmt somit deren Schwingungen direkt auf und/oder er wird in der Nähe angeordnet und nimmt Schwingungen der Luft auf, die von der Vorrichtung angeregt wird. Bei dem Schwingungssensor kann es sich demnach beispielsweise um einen Piezosensor oder um ein Mikrophon.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.

Der Schwingungssensor misst die Frequenz und die Amplitude der auftretenden Schwingungen.The vibration sensor measures the frequency and the amplitude of the vibrations occurring.

Mit dem Produktsensor 13 wird mindestens ein Parameter ermittelt. In dem vorliegenden Fall handelt es sich um eine Kamera, die Wellen des für das menschliche Auge sichtbaren Lichtes, ultraviolette Strahlung und/oder Infrarotstrahlung aufnehmen und verarbeiten kann. Der Fachmann versteht, dass es bei bestimmten Anwendungen jedoch auch sinnvoll sein kann, die Wellenlänge des beobachteten Lichtes zu filtern. Mit dieser Kamera kann zum einen festgestellt werden, um was für ein Lebensmittelprodukt es sich handelt und/oder zum anderen welche Temperatur es aufweist. Bei dem Sensor kann es sich auch um einen Sensor handeln, der mechanische Eigenschaften des Produktes aufnimmt. Der Sensor kann im Eingangs-, im Aufschneidebereich und stromabwärts des Messers angeordnet werden. Bei der Darstellung gemäß Figur 2 ist die Kamera 13 Messung des Messers angeordnet und kann beispielsweise die Temperatur im Kern des Lebensmittelriegels ermitteln. Die Kamera kann auf den Lebensmittelriegel 2 und/oder auf die abgeschnittenen Lebensmittelscheiben 12 gerichtet sein.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. On the one hand, this camera can be used to determine what kind of food product it is and / or what temperature it has. 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.

Das Signal des Produktsensors wird an eine Auswerteeinheit weitergeben, das deren Signal auswertet. Eine Auswertung kann beispielsweise durch einen Vergleich der gemessenen Frequenzen und Amplituden der Schwingungen mit hinterlegten Werten erfolgen, um Veränderungen festzustellen. Dadurch lässt sich Verschleißes von Teilen, wie beispielsweise einem Lager und sonstigen bewegten Teilen ermitteln.The signal of the product sensor is passed on to an evaluation unit, which evaluates their signal. An evaluation can, for example, by a comparison of the measured frequencies and amplitudes of the vibrations with deposited Values are made to detect changes. As a result, wear of parts, such as a warehouse and other moving parts can be determined.

Weiterhin kann der Schwingungssensor zur Einstellung des Schneidspaltes herangezogen werden. Der Schneidspalt ist der Spalt zwischen dem Messer 11 und einer Schneidleiste 1. Durch Verstellung des Messers 11 und/oder der Schneidkante 1 kann die Größe dieses Spaltes verändert werden. Prinzipiell sollte, für ein optimales Schneidergebnis, der Schneidspalt so klein wie möglich sein, wobei das Messer die Schneidleiste, bei dessen Rotation, nicht berühren sollte. Das Messer und/oder die Schneidleiste können nun, bei sich drehendem Messer 11, solange aufeinander zubewegt werden, bis sie sich berühren oder fast berühren, wodurch sich die Schwingungen, die der Sensor misst, verändern. Insbesondere bei einer Berührung von Messer 11 und Schneidleiste 1 wird es zu einer Geräuschentwicklung kommen, die der Schwingungssensor misst. Die Auswerteeinheit weiß dann, dass der Schneidspalt sehr klein oder zu gering ist. Vorzugsweise wird der Spalt dann wieder um ein vorgegebenes Maß vergrößert, indem die Schneidleiste und oder das Messer voneinander weg bewegt werden. Diese Einstellung des Schneidspalts wird vorzugsweise unter Betriebsbedingungen, bei der gewählten Schneidleistung (Nenndrehzahl) durchgeführt. Vorzugsweise erfolgt sie nachdem das Messer zur Erzeugung eines Leerschnitts von der Schneidleiste 1 weg- und wieder zurückbewegt worden ist. Durch die Höhe der Drehzahl des Messers, durch Temperatureinflüsse, durch die Art des aufzuschneidenden Lebensmittels und/oder durch Verschleiß verändert sich die Form des Messers und damit die Größe des Schneidspaltes während des Aufschneidens. Mit dem Signal des Schwingungssensors ist es möglich diesen Schneidspalt während des Aufschneidens eines Lebensmittels zu überprüfen und gegebenenfalls neu einzustellen und diese Einstellung beliebig oft zu wiederholen, ohne dass der Schneidvorgang unterbrochen oder die Drehzahl des Messers reduziert werden muss.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. The height of the blade's rotational speed, the effects of temperature, the type of food to be sliced, and / or wear alter the shape of the blade and therefore the size of the cutting gap during slicing. 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.

Weiterhin bevorzugt wird mit den Schwingungssensoren der Grad der Abstumpfung des Messers ermittelt. Je nach Schärfegrad des Messers ändert sich das Schwingungsverhalten der Aufschneidevorrichtung und/oder die Geräuschentwicklung beim Schneiden der Lebensmittelprodukte. Beispielsweise durch einen Vergleich mit hinterlegten Schwingungsprofilen kann die Auswertevorrichtung ermitteln, wie scharf das Messer noch ist und welche Standzeit es noch hat, bevor es ausgewechselt werden muss und dadurch vorzugsweise eine proaktive Messerwechselstrategie erstellen. Dadurch wird die Stillstandszeit während des Auswechselns reduziert.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 blade 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.

Weiterhin erfolgt die Einstellung mindestens eines Maschinenparameters in Abhängigkeit von dem Signal des Produktsensors 13. Der Produktsensor ermittelt die Temperatur des Produktes. Basierend auf dieser Messung wird die Bewegung des Ablagetisches eingestellt und gegebenfalls auch die Drehzahl des Messers 11, die Vorschubgeschwindigkeit des Lebensmittelriegels 2, der Schneidspalt, die Bewegung des Ablagetischs und/oder die X-Y-Ausrichtung des Schneidkopfes 10 eingestellt. Die Messung und die Einstellung erfolgen vorzugsweise automatisch, so dass Bedienfehler zumindest reduziert werden. Beispielsweise kann bei gefrorenen Produkten die Drehzahl des Messers reduziert werden, um zu verhindern, dass die abgeschnittenen Produkte eine unerwünschte Flugbahn haben.Furthermore, the setting of at least one machine parameter takes place as a function of the signal of the product sensor 13. The product sensor determines the temperature of the product. Based on this measurement, the movement of the tray table is adjusted and, optionally, the rotational speed of the knife 11, the feed speed of the food bar 2, the cutting gap, the movement of the tray table and / or the XY orientation of the cutting 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.

Bezugszeichen liste:Reference number list:

11
Schneidkante, SchneidleisteCutting edge, cutting bar
22
LebensmittelriegelFood bar
33
FreinehmungFreinehmung
44
Transportmittel, TraktionsbandMeans of transport, traction belt
55
Aufschneidevorrichtungslicing
66
Schneidebenecutting plane
77
Ausnehmungrecess
88th
Befestigungsmittelfastener
99
Schneidecutting edge
1010
Schneidkopfcutting head
1111
Messerknife
1212
LebensmittelscheibeFood plate
1313
Produktsensorproduct sensor
1414
Produkttrasseproduct line
1515
--
1616
--
1717
dem Messer abgewandtes Ende des Produktriegelsthe knife end facing away from the product label
1818
Greifergrab

Claims (6)

  1. Method for slicing a food bar (2) using a device which has a rotating blade (11) and at least one transport means (4, 18), in which the food bar is placed into an advancing line (14) and is transported by the transport means (4, 18) in the direction of the blade (11) and, in the process, is sliced, wherein the device is assigned at least one product sensor which determines at least one parameter of the food bar and the signal from which is used for monitoring and/or adjusting the device or the slicing operation, wherein the parameter is the temperature of the product, characterized in that the movement of the delivery tray is regulated on the basis of this measurement.
  2. Method according to one of the preceding claims, characterized in that the device has a cutting strip (1), and the cutting gap between the blade (11) and the cutting strip (1) is adjusted with the assistance of the product sensor.
  3. Method according to Claim 2, characterized in that the cutting gap is implemented at the particular rotational cutting speed.
  4. Method according to one of the preceding claims, characterized in that, in order to form a portion, at least one unproductive cut is executed, and in that the cutting gap is adjusted after an unproductive cut.
  5. Method according to one of the preceding claims, characterized in that the bluntness of the blade (11) is determined with the product sensor.
  6. Method according to one of the preceding claims, characterized in that a plurality of food bars are sliced simultaneously.
EP12174769.5A 2008-04-18 2009-04-17 Method and device for cutting food Active EP2508310B1 (en)

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DE200810019776 DE102008019776A1 (en) 2008-04-18 2008-04-18 Method, device and knife for slicing food
EP12001764.5A EP2471635B1 (en) 2008-04-18 2009-04-17 Method of slicing food
EP09753594.2A EP2279064B2 (en) 2008-04-18 2009-04-17 Method for slicing foodstuff

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EP09753594.2A Division EP2279064B2 (en) 2008-04-18 2009-04-17 Method for slicing foodstuff
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