EP3500410B1 - Method for slicing foodstuff into portions of precise weight - Google Patents

Method for slicing foodstuff into portions of precise weight Download PDF

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Publication number
EP3500410B1
EP3500410B1 EP17743338.0A EP17743338A EP3500410B1 EP 3500410 B1 EP3500410 B1 EP 3500410B1 EP 17743338 A EP17743338 A EP 17743338A EP 3500410 B1 EP3500410 B1 EP 3500410B1
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EP
European Patent Office
Prior art keywords
length
thickness
food
weight
portions
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EP17743338.0A
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German (de)
French (fr)
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EP3500410A1 (en
Inventor
Winfried Hörberg
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GEA Food Solutions Germany GmbH
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GEA Food Solutions Germany GmbH
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    • 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
    • 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
    • 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
    • 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

Definitions

  • the present invention relates to a method for cutting a block of food into portions according to the preamble of claim 1, such as from EP 0 127 463 A1 known.
  • Food bars for example sausage, cheese and/or ham bars, often have to be cut into portions for sale, which consist of at least one, preferably several food slices.
  • This cutting is usually done on so-called slicers, in which the respective block of food rests on a support that transports it continuously or intermittently in the direction of a cutting blade that separates food slices from the front end of the block of food.
  • the thickness of each slice is preferably determined by the rate of feed in relation to the speed of rotation of the cutting blade.
  • the slice(s) cut off is/are transported away in portions, whereby the weight of the packaging must comply with the finished packaging ordinance. As a result, the packs must be heavier than the specified minimum weight, particularly on average.
  • the present invention relates to a method for cutting a block of food into portions, each of which has at least a certain nominal weight, for example 100 grams.
  • the block of food preferably has a constant cross section.
  • the food is preferably a sausage or cheese with a substantially constant caliber.
  • first of all the weight and the length of the block of food are determined.
  • the food bar can be weighed, for example, or the weight can be taken from a database.
  • the length can be determined by a scanner and/or during the transport of the food block to the slicing device with a sensor, for example a light barrier and/or by the position of the product holder(s).
  • the length of the cut-off, which is cut off and disposed of or otherwise used before portions are created, and the length of the end piece, which is usually penetrated by a gripper, are specified.
  • the length of the food block available for portioning is determined from this data and the length to be cut off of each portion is determined therefrom, which preferably all have the same length.
  • This length is then divided into a specified number of slices and/or the minimum and maximum slice thickness is specified and this results in the number of portions.
  • the local contour of the block of food is preferably not determined.
  • the length and/or the weight of the block of food and/or the length and/or the weight of the cut piece and/or the remainder is determined on the basis of empirical values. Historical values in particular are used as a basis here.
  • the length and the weight of the block of food and/or the length and/or the weight of the cut and the end piece are not determined on the basis of a measurement of the block of food to be sliced, but rather on the basis of an analysis of, in particular, historical data or Data originating from an upstream production process.
  • the cutting dust produced during cutting is preferably taken into account.
  • the average cross-sectional area of the block of food is determined.
  • a dimension of the end face of the panes is also preferably determined using a means, for example calculated.
  • a means for example a camera, which determines at least one dimension of the end face of at least one slice of the block of food to be sliced.
  • a further dimension can be calculated from this, for example. The result of determining the dimensions can be used to determine the length to be cut off in portions.
  • At least one portion of a sliced food block and/or at least one portion of a specific batch is weighed and the result is included in the calculation of the average length of the portion to be sliced by correcting the average length to be severed.
  • the thickness of the slices cut off is >2 mm.
  • the thickness of the disc is preferably >10 mm, particularly preferably >20 mm and very particularly preferably >25 mm. This can result in end pieces having a thickness that significantly exceeds the specified thickness of the end piece. This becomes all the more serious as the nominal thickness of the panes increases.
  • the length of the end piece is fixed and the proportion of the thickness of the end piece by which the fixed thickness is exceeded is distributed over all portions to be cut.
  • the thickness of the tail is fixed and the gate is lengthened by the fraction of the thickness of the tail by which the fixed thickness is exceeded.
  • the thickness of the end piece is fixed and the proportion of the thickness of the end piece by which the fixed thickness is exceeded is used as a shorter additional disk.
  • FIG 1 shows a slicing device 5 with which the method according to the invention can be carried out.
  • the slicing device 5 has a cutting blade 11 which cuts a food product 2 into food slices 12 .
  • each food product 2 is transported continuously or intermittently in the direction of the cutting plane of the knife 11 by means of a conveyor 4, here two conveyor belts 4.
  • the lower conveyor belt 4 is also a product support.
  • the cutting knife 11 is attached to a rotating knife holder 3 and interacts in a cutting manner with a cutting edge which is provided, for example, at the front end of a product support 4 and which together define the cutting plane.
  • the food slices After being cut off, the food slices generally fall onto a storage table 1 which is provided with transport means, for example a conveyor belt or transport belts, on which they are each configured into a portion 14, here a stack.
  • transport means for example a conveyor belt or transport belts, on which they are each configured into a portion 14, here a stack.
  • the finished portions 14 are then transported away from the cutting blade area and then packaged.
  • a shim can be provided under the transport means of the storage table, which in particular prevents the transport means from becoming too long.
  • the slice thickness results from the feed distance of the food product between two cuts.
  • the slicing device can have a gripper per feed line, which grips the rear end of the Takes food product 2 before or during the slicing and stabilizes it during the slicing, especially toward the end of the slicing, and discards the tail that cannot be sliced.
  • Each gripper is preferably provided on a gripper carriage (not shown), which moves the grippers back and forth, in particular parallel to the feed direction of the food product.
  • the slicing device is provided in multiple lanes, i. H. that several food products 2 are cut open by a knife, in particular at least temporarily simultaneously or at least temporarily sequentially.
  • the device has its own track for each food product, along which it is transported in the direction of the knife 11 .
  • the block of food can be weighed, for example, or the weight is taken from a database or a label and made available to the slicing device.
  • the length 9 can be determined by a scanner and/or can be determined with a sensor, for example a light barrier, during the transport of the block of food to the slicing device.
  • the length and the weight of the cut 6, which is cut off and disposed of or otherwise used before portions are created, and the length and weight of the end piece 7, which is usually penetrated by a gripper, are determined.
  • the length 8 of the block of food available for portioning is determined from this data and the length to be cut off of each portion 14 is determined therefrom, which preferably all have the same length. This length is then divided into a specified number of slices and/or the minimum thickness of a slice is specified. In the method according to the invention, the local contour of the block of food is preferably not determined. The slicing process of the respective food block is controlled with the measured and calculated data.
  • figure 2 shows a food bar 2 with a cut 6 and an end piece 7.
  • the usable length 8 is divided into portions 14, for example, in such a way that as many portions as possible with the desired nominal weight are produced without an incomplete portion being cut open.
  • the resulting portions can do this, for example Falling below the nominal weight as permitted by law, or exceeding the nominal weight of some servings, but not resulting in an incomplete serving.
  • a means 13 is provided, for example a camera, with which at least one dimension of the cross-sectional area of the end face of the block of food can be determined. This analysis can be done for each slice, for one or more slices per serving, or for one or more slices per food bar. The analysis can be included in the calculation of the length to be cut off per portion.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Mechanical Engineering (AREA)
  • Computer Vision & Pattern Recognition (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Polishing Bodies And Polishing Tools (AREA)
  • Turning (AREA)
  • Sawing (AREA)

Description

Die vorliegende Erfindung betrifft ein Verfahren zum Aufschneiden eines Lebensmittelriegels in Portionen gemäß dem Oberbegriff des Anspruchs 1, wie z.B. aus der EP 0 127 463 A1 bekannt.The present invention relates to a method for cutting a block of food into portions according to the preamble of claim 1, such as from EP 0 127 463 A1 known.

Lebensmittelriegel, beispielsweise Wurst-, Käse- und/oder Schinkenriegel müssen für den Verkauf oftmals in Portionen aufgeschnitten werden, die aus mindestens einer, vorzugsweise mehreren Lebensmittelscheiben bestehen. Dieses Aufschneiden erfolgt in der Regel auf sogenannten Slicern, bei denen der jeweilige Lebensmittelriegel auf einer Auflage aufliegt, die ihn kontinuierlich oder intermittierend in Richtung eines Schneidmessers transportiert, das von dem vorderen Ende des Lebensmittelriegels Lebensmittelscheiben abtrennt. Die Dicke der jeweiligen Scheibe wird vorzugsweise durch die Geschwindigkeit des Vorschubs in Relation zu der Drehzahl des Schneidmessers bestimmt. Die abgeschnittene(n) Scheibe(n) wird/werden portionsweise abtransportiert, wobei das Gewicht der Verpackungen der Fertigverpackungsverordnung entsprechen muss. Dadurch müssen die Packungen, insbesondere im Mittel, mit einem höheren Gewicht als dem angegebenen Mindestgewicht ausgestattet sein. Dieses Zusatzgewicht ist dem Fachmann beispielsweise als "give away" bekannt und ist unerwünscht oder möglichst minimal zu halten, weil es die Rentabilität der Lebensmittelproduktion einschränkt. Ein weiteres Problem an Verfahren gemäß dem Stand der Technik sind eine Vielzahl von unvollständig aufgeschnittenen Portionen, d.h. Portionen, die ein vorgegebenes Nenngewicht und/oder eine vorgegebene Scheibenzahl nicht erreichen.Food bars, for example sausage, cheese and/or ham bars, often have to be cut into portions for sale, which consist of at least one, preferably several food slices. This cutting is usually done on so-called slicers, in which the respective block of food rests on a support that transports it continuously or intermittently in the direction of a cutting blade that separates food slices from the front end of the block of food. The thickness of each slice is preferably determined by the rate of feed in relation to the speed of rotation of the cutting blade. The slice(s) cut off is/are transported away in portions, whereby the weight of the packaging must comply with the finished packaging ordinance. As a result, the packs must be heavier than the specified minimum weight, particularly on average. This additional weight is known to those skilled in the art, for example, as a "give away" and is undesirable or should be kept as minimal as possible because it limits the profitability of food production. A further problem with methods according to the prior art is a large number of incompletely sliced portions, i.e. portions which do not reach a predetermined nominal weight and/or a predetermined number of slices.

Es war deshalb die Aufgabe der vorliegenden Erfindung, ein Verfahren und eine Vorrichtung zur Verfügung zu stellen, bei dem/der dieser "give away" pro Portion möglichst gering ist und/oder bei dem/der möglichst wenige unvollständige Portionen entstehen.It was therefore the object of the present invention to provide a method and a device in which this "give away" per portion is as small as possible and/or in which as few incomplete portions as possible are produced.

Gelöst wird die Aufgabe mit einem Verfahren zum Aufschneiden eines Lebensmittelriegels in Portionen mit einem vorgegebenen Nenngewicht, dadurch gekennzeichnet, dass:

  • die Länge und das Gewicht des Lebensmittelriegels festgestellt wird,
  • die Länge und das Gewicht des Anschnitts und des Endstücks festgelegt wird und
  • daraus die verfügbare Länge und die durchschnittliche aufzuschneidende Länge für jede Portion errechnet wird.
The object is achieved with a method for slicing a block of food into portions with a predetermined nominal weight, characterized in that:
  • the length and weight of the food block is determined,
  • the length and weight of the first cut and tail is determined and
  • from this the available length and the average length to be sliced for each portion is calculated.

Die vorliegende Erfindung betrifft ein Verfahren zum Aufschneiden von einem Lebensmittelriegel in Portionen, die jeweils mindestens ein gewisses Nenngewicht, beispielsweise 100 Gramm aufweisen. Der Lebensmittelriegel weist vorzugsweise einen konstanten Querschnitt auf. Vorzugsweise handelt es sich bei dem Lebensmittel um eine Wurst oder einen Käse mit einem im Wesentlichen konstanten Kaliber. Bei dem erfindungsgemäßen Verfahren werden zunächst einmal das Gewicht und die Länge des Lebensmittelriegels ermittelt. Dafür kann der Lebensmittelriegel beispielsweise gewogen werden oder das Gewicht wird einer Datenbank entnommen. Die Ermittlung der Länge kann durch einen Scanner erfolgen und/oder während des Transports des Lebensmittelriegels zur Aufschneidevorrichtung hin mit einem Sensor beispielsweise einer Lichtschranke und/oder durch die Position des(r) Produkthalter, ermittelt werden. Ferner werden die Länge des Anschnitts, der vor der Erstellung von Portionen abgeschnitten und entsorgt oder anderweitig verwendet wird, und die Länge des Endstücks, das in der Regel von einem Greifer durchdrungen wird, festgelegt. Aus diesen Daten wird die für die Portionierung zur Verfügung stehende Länge des Lebensmittelriegels ermittelt und daraus die abzuschneidende Länge jeder Portion ermittelt, die vorzugsweise alle dieselbe Länge aufweisen. Diese Länge wird dann in eine vorgebebene Anzahl an Scheiben zerteilt und/oder die minimale und maximale Scheibendicke wird vorgegeben und daraus ergibt sich die Anzahl der Portionen. Bei dem erfindungsgemäßen Verfahren wird die lokale Kontur des Lebensmittelriegels vorzugsweise nicht ermittelt.The present invention relates to a method for cutting a block of food into portions, each of which has at least a certain nominal weight, for example 100 grams. The block of food preferably has a constant cross section. The food is preferably a sausage or cheese with a substantially constant caliber. In the method according to the invention, first of all the weight and the length of the block of food are determined. For this purpose, the food bar can be weighed, for example, or the weight can be taken from a database. The length can be determined by a scanner and/or during the transport of the food block to the slicing device with a sensor, for example a light barrier and/or by the position of the product holder(s). Furthermore, the length of the cut-off, which is cut off and disposed of or otherwise used before portions are created, and the length of the end piece, which is usually penetrated by a gripper, are specified. The length of the food block available for portioning is determined from this data and the length to be cut off of each portion is determined therefrom, which preferably all have the same length. This length is then divided into a specified number of slices and/or the minimum and maximum slice thickness is specified and this results in the number of portions. In the method according to the invention, the local contour of the block of food is preferably not determined.

Es besteht auch die Möglichkeit, dass die Regelung nicht über die Scheibendicke sondern über die Anzahl der Scheiben erfolgt.There is also the possibility that the regulation does not take place via the slice thickness but via the number of slices.

Gemäß einer bevorzugten Ausführungsform wird die Länge- und/oder das Gewicht des Lebensmittelriegels und/oder die Länge und/oder das Gewicht des Anschnitts und/oder des Reststücks aufgrund von Erfahrungswerten ermittelt. Hierbei werden insbesondere historische Werte zugrunde gelegt. Bei dieser bevorzugten Ausführungsform der vorliegenden Erfindung erfolgt die Festlegung der Länge und des Gewichts des Lebensmittelriegels und/oder der Länge und/oder des Gewichts des Anschnitts und des Endstücks nicht aufgrund einer Messung des jeweils aufzuschneidenden Lebensmittelriegels, sondern aufgrund einer Analyse von insbesondere historischen Daten oder Daten, die aus einem vorgelagerten Produktionsprozess stammen.According to a preferred embodiment, the length and/or the weight of the block of food and/or the length and/or the weight of the cut piece and/or the remainder is determined on the basis of empirical values. Historical values in particular are used as a basis here. In this preferred embodiment of the present invention, the length and the weight of the block of food and/or the length and/or the weight of the cut and the end piece are not determined on the basis of a measurement of the block of food to be sliced, but rather on the basis of an analysis of, in particular, historical data or Data originating from an upstream production process.

Bei der Berechnung der Länge der jeweiligen Portion wird vorzugsweise der beim Aufschneiden entstehende Schneidstaub berücksichtigt.When calculating the length of the respective portion, the cutting dust produced during cutting is preferably taken into account.

Gemäß einer weiteren bevorzugten Ausführungsform wird die durchschnittliche Querschnittsfläche des Lebensmittelriegels ermittelt.According to a further preferred embodiment, the average cross-sectional area of the block of food is determined.

Weiterhin bevorzugt wird eine Dimension der Stirnfläche der Scheiben mit einem Mittel ermittelt, beispielsweise berechnet. Es kann aber auch ein Mittel, beispielsweise eine Kamera vorhanden sein, das/die mindestens eine Dimension der Stirnfläche mindestens einer Scheibe des aufzuschneidenden Lebensmittelriegels ermittelt. Eine weitere Dimension kann beispielsweise daraus errechnet werden. Das Ergebnis der Dimensionsermittlung kann in die Festlegung der portionsweise abzuschneidenden Länge einfließen.A dimension of the end face of the panes is also preferably determined using a means, for example calculated. However, there can also be a means, for example a camera, which determines at least one dimension of the end face of at least one slice of the block of food to be sliced. A further dimension can be calculated from this, for example. The result of determining the dimensions can be used to determine the length to be cut off in portions.

Gemäß einer bevorzugten Ausführungsform der vorliegenden Erfindung wird mindestens eine Portion eines aufgeschnittenen Lebensmittelriegels und/oder mindestens eine Portion einer bestimmten Charge gewogen und das Ergebnis fließt in die Berechnung der Länge der durchschnittlich aufzuschneidenden Portion ein, indem die durchschnittlich abzutrennende Länge korrigiert wird.According to a preferred embodiment of the present invention, at least one portion of a sliced food block and/or at least one portion of a specific batch is weighed and the result is included in the calculation of the average length of the portion to be sliced by correcting the average length to be severed.

Gemäß einer bevorzugten Ausführungsform des erfindungsgemäßen Verfahrens beträgt die Dicke der abgeschnitten Scheiben > 2 mm. Vorzugsweise beträgt die Dicke der Scheibe > 10 mm, besonders bevorzugt > 20 mm und ganz besonders bevorzugt > 25 mm. Dadurch können sich Endstücke ergeben, die eine Dicke aufweisen, die die festgelegte Dicke des Endstücks erheblich überschreiten. Dies wird umso gravierender jede größer die Nenndicke der Scheiben ist.According to a preferred embodiment of the method according to the invention, the thickness of the slices cut off is >2 mm. The thickness of the disc is preferably >10 mm, particularly preferably >20 mm and very particularly preferably >25 mm. This can result in end pieces having a thickness that significantly exceeds the specified thickness of the end piece. This becomes all the more serious as the nominal thickness of the panes increases.

Gemäß einer bevorzugten Ausführungsform wird die Länge des Endstücks festgelegt und der Anteil der Dicke des Endstücks, um den die festgelegte Dicke überschritten wird, wird auf alle zu schneidenden Portionen verteilt.According to a preferred embodiment, the length of the end piece is fixed and the proportion of the thickness of the end piece by which the fixed thickness is exceeded is distributed over all portions to be cut.

Gemäß einer anderen bevorzugten Ausführungsform wird die Dicke des Endstücks festgelegt und der Anschnitt wird um den Anteil der Dicke des Endstücks, um den die festgelegte Dicke überschritten wird, verlängert.According to another preferred embodiment, the thickness of the tail is fixed and the gate is lengthened by the fraction of the thickness of the tail by which the fixed thickness is exceeded.

Gemäß einer weiteren bevorzugten Ausführungsform wird die Dicke des Endstücks festgelegt und der Anteil der Dicke des Endstücks, um den die festgelegte Dicke überschritten wird, wird als kürzere Zusatzscheibe verwendet.According to a further preferred embodiment, the thickness of the end piece is fixed and the proportion of the thickness of the end piece by which the fixed thickness is exceeded is used as a shorter additional disk.

Im Folgenden wird die Erfindung anhand von den Figuren 1-2 erläutert. Diese Erläuterungen sind lediglich beispielhaft und schränken den allgemeinen Erfindungsgedanken nicht ein.

Figur 1
zeigt eine Aufschneidevorrichtung, mit der das erfindungsgemäße Verfahren durchgeführt werden kann.
Figur 2
zeigt einen aufzuschneidenden Lebensmittelriegel
In the following the invention is based on the Figures 1-2 explained. These explanations are merely exemplary and do not limit the general inventive concept.
figure 1
shows a slicing device with which the method according to the invention can be carried out.
figure 2
shows a food bar to be sliced open

Figur 1 zeigt eine Aufschneidevorrichtung 5, mit der das erfindungsgemäße Verfahren durchgeführt werden kann. Die Aufschneidevorrichtung 5 weist ein Schneidmesser 11 auf, das ein Lebensmittelprodukt 2 in Lebensmittelscheiben 12 schneidet. Dazu wird jedes Lebensmittelprodukt 2 mit einem Fördermittel 4, hier zwei Förderbändern 4, kontinuierlich oder intermittierend in Richtung der Schneidebene des Messers 11 transportiert. Das untere Förderband 4 ist gleichzeitig eine Produktauflage. Das Schneidmesser 11 ist an einer sich drehenden Messeraufnahme 3 befestigt und wirkt mit einer Schneidkante schneidend zusammen, die beispielsweise am vorderen Ende einer Produktauflage 4 vorgesehen ist, und die gemeinsam die Schneidebene definieren. Zwischen dem Messer 11 und der Schneidkante ist ein sogenannter Schneidspalt vorhanden, der möglichst klein sein sollte, jedoch so groß sein muss, dass das Messer die Schneidkante nicht berührt. Dieser Spalt muss regelmäßig eingestellt werden. Dies kann durch eine Bewegung des Messers und/oder der Schneidkante erfolgen. Außerdem muss die Schneidkante parallel zu dem Messer ausgerichtet sein. Nach dem Abschneiden fallen die Lebensmittelscheiben in der Regel auf einen Ablagetisch 1, der mit Transportmitteln, beispielsweise einem Transportband oder Transportriemen, versehen ist, auf dem sie zu jeweils einer Portion 14, hier einem Stapel, konfiguriert werden. Die fertiggestellten Portionen 14 werden sodann aus dem Schneidmesserbereich abtransportiert und danach verpackt. Unter dem Transportmittel des Ablagetischs kann ein Unterlegeblech vorgesehen sein, das insbesondere eine zu große Längung des Transportmittels verhindert. Die Scheibenstärke ergibt sich aus der Vorschubstrecke des Lebensmittelproduktes zwischen zwei Schnitten. Bei konstanter Messerdrehgeschwindigkeit erfolgt die Regelung der Scheibenstärke über die Vorschubgeschwindigkeit des Lebensmittelproduktes. Die Aufschneidevorrichtung kann pro Vorschubtrasse einen Greifer aufweisen, der das rückwärtige Ende des Lebensmittelproduktes 2 vor oder während des Aufschneidens ergreift und dieses während des Aufschneidens, insbesondere gegen Ende des Aufschneidens, stabilisiert und das Endstück, das nicht aufgeschnitten werden kann, entsorgt. Jeder Greifer ist vorzugsweise an einem Greiferwagen (nicht dargestellt) vorgesehen, der die Greifer, insbesondere parallel zur Vorschubrichtung des Lebensmittelprodukts, vor- und zurückbewegt. figure 1 shows a slicing device 5 with which the method according to the invention can be carried out. The slicing device 5 has a cutting blade 11 which cuts a food product 2 into food slices 12 . For this purpose, each food product 2 is transported continuously or intermittently in the direction of the cutting plane of the knife 11 by means of a conveyor 4, here two conveyor belts 4. The lower conveyor belt 4 is also a product support. The cutting knife 11 is attached to a rotating knife holder 3 and interacts in a cutting manner with a cutting edge which is provided, for example, at the front end of a product support 4 and which together define the cutting plane. There is a so-called cutting gap between the knife 11 and the cutting edge, which should be as small as possible, but must be large enough that the knife does not touch the cutting edge. This gap must be adjusted regularly. This can be done by moving the knife and/or the cutting edge. In addition, the cutting edge must be aligned parallel to the knife. After being cut off, the food slices generally fall onto a storage table 1 which is provided with transport means, for example a conveyor belt or transport belts, on which they are each configured into a portion 14, here a stack. The finished portions 14 are then transported away from the cutting blade area and then packaged. A shim can be provided under the transport means of the storage table, which in particular prevents the transport means from becoming too long. The slice thickness results from the feed distance of the food product between two cuts. With a constant speed of rotation of the knife, the thickness of the slices is controlled via the feed speed of the food product. The slicing device can have a gripper per feed line, which grips the rear end of the Takes food product 2 before or during the slicing and stabilizes it during the slicing, especially toward the end of the slicing, and discards the tail that cannot be sliced. Each gripper is preferably provided on a gripper carriage (not shown), which moves the grippers back and forth, in particular parallel to the feed direction of the food product.

Vorzugsweise ist die Aufschneidevorrichtung mehrspurig vorgesehen, d. h. dass mehrere Lebensmittelprodukte 2 von einem Messer, insbesondere zumindest zeitweise gleichzeitig oder zumindest zeitweise sequentiell, aufgeschnitten werden. Dafür weist die Vorrichtung für jedes Lebensmittelprodukt eine eigene Spur auf, entlang derer es in Richtung des Messers 11 transportiert wird.Preferably, the slicing device is provided in multiple lanes, i. H. that several food products 2 are cut open by a knife, in particular at least temporarily simultaneously or at least temporarily sequentially. For this purpose, the device has its own track for each food product, along which it is transported in the direction of the knife 11 .

Bei dem erfindungsgemäßen Verfahren zum Aufschneiden von einem Lebensmittelriegel in Portionen wird zunächst einmal das Gewicht und die Länge des Lebensmittelriegels 2 ermittelt. Dafür kann der Lebensmittelriegel beispielsweise gewogen werden oder das Gewicht wird einer Datenbank oder einem Etikett entnommen und der Aufschneidevorrichtung zur Verfügung gestellt. Die Ermittlung der Länge 9 kann durch einen Scanner erfolgen und/oder während des Transports des Lebensmittelriegels zur Aufschneidevorrichtung hin mit einem Sensor, beispielsweise einer Lichtschranke, ermittelt werden. Ferner werden die Länge und das Gewicht des Anschnitts 6, der vor der Erstellung von Portionen abgeschnitten und entsorgt oder anderweitig verwendet wird und die Länge und das Gewicht des Endstücks 7, das in der Regel von einem Greifer durchdrungen wird, festgelegt. Aus diesen Daten wird die für die Portionierung zur Verfügung stehende Länge 8 des Lebensmittelriegels ermittelt und daraus die abzuschneidende Länge jeder Portion 14 ermittelt, die vorzugsweise alle dieselbe Länge aufweisen. Diese Länge wird dann in eine vorgebebene Anzahl an Scheiben zerteilt und/oder die Mindestdicke einer Scheibe wird vorgegeben. Bei dem erfindungsgemäßen Verfahren wird die lokale Kontur des Lebensmittelriegels vorzugsweise nicht ermittelt. Mit den gemessenen und berechneten Daten wird der Aufschneidevorgang des jeweiligen Lebensmittelriegels gesteuert.In the method according to the invention for cutting a block of food into portions, first of all the weight and the length of the block of food 2 are determined. For this purpose, the block of food can be weighed, for example, or the weight is taken from a database or a label and made available to the slicing device. The length 9 can be determined by a scanner and/or can be determined with a sensor, for example a light barrier, during the transport of the block of food to the slicing device. Furthermore, the length and the weight of the cut 6, which is cut off and disposed of or otherwise used before portions are created, and the length and weight of the end piece 7, which is usually penetrated by a gripper, are determined. The length 8 of the block of food available for portioning is determined from this data and the length to be cut off of each portion 14 is determined therefrom, which preferably all have the same length. This length is then divided into a specified number of slices and/or the minimum thickness of a slice is specified. In the method according to the invention, the local contour of the block of food is preferably not determined. The slicing process of the respective food block is controlled with the measured and calculated data.

Figur 2 zeigt einen Lebensmittelriegel 2 mit einem Anschnitt 6 und einem Endstück 7. Die verwertbare Länge 8 wird beispielsweise so in Portionen 14 aufgeteilt, dass möglichst viele Portionen mit dem gewünschten Nenngeweicht entstehen, ohne dass eine unvollständige Portion aufgeschnitten wird. Dafür können die resultierenden Portionen beispielsweise das Nenngewicht im Rahmen des gesetzlich Zulässigen unterschreiten oder das Nenngewicht einiger Portionen wird überschritten, aber es entsteht keine unvollständige Portion. figure 2 shows a food bar 2 with a cut 6 and an end piece 7. The usable length 8 is divided into portions 14, for example, in such a way that as many portions as possible with the desired nominal weight are produced without an incomplete portion being cut open. The resulting portions can do this, for example Falling below the nominal weight as permitted by law, or exceeding the nominal weight of some servings, but not resulting in an incomplete serving.

Gegebenenfalls ist ein Mittel 13 vorgesehen, beispielsweise eine Kamera, mit der mindestens eine Dimension der Querschnittsfläche der Stirnfläche des Lebensmittelriegels ermittelt werden kann. Diese Analyse kann für jede Scheibe, für eine oder mehrere Scheiben pro Portion oder für eine oder mehrere Scheiben pro Lebensmittelriegel erfolgen. Die Analyse kann in die Berechnung der abzutrennenden Länge pro Portion einfließen.If necessary, a means 13 is provided, for example a camera, with which at least one dimension of the cross-sectional area of the end face of the block of food can be determined. This analysis can be done for each slice, for one or more slices per serving, or for one or more slices per food bar. The analysis can be included in the calculation of the length to be cut off per portion.

Bezugszeichenliste:Reference list:

11
Ablagetischstorage table
22
Lebensmittelproduktfood product
33
Messeraufnahmeknife mount
44
Auflagefläche, Produktauflage, FörderbandSupport surface, product support, conveyor belt
55
Aufschneidevorrichtungslicing device
66
Anschnittbleed
77
Endstücktail
88th
verfügbare Länge des Lebensmittelriegelsavailable length of the food bar
99
Gesamtlänge des LebensmittelriegelsTotal length of the food bar
1010
Länge jeder Portionlength of each portion
1111
Messer, Schneidmesser, Kreismesser, SichelmesserKnife, cutting knife, circular knife, sickle knife
1212
Lebensmittelscheibenfood slices
1313
Mittel, KameramittelMedium, camera medium
1414
Portion, Lebensmittelportion, bestehend aus mehreren ScheibenPortion, portion of food consisting of several slices

Claims (12)

  1. Method for slicing a food block (2) into portions (14) having a predetermined nominal weight, wherein the length and the weight of the food block are determined, characterized in that
    - the length and the weight of the first slice (6) and of the end piece (7) are determined, and
    - the available length (8) and the average length (10) to be sliced for each portion are calculated therefrom.
  2. Method according to Claim 1, characterized in that the number of slices per portion is predetermined.
  3. Method according to Claim 2, characterized in that the slice thickness is predetermined.
  4. Method according to one of the preceding claims, characterized in that the length and/or the weight of the food block and/or the length and/or the weight of the first slice and/or of the main piece are determined on the basis of empirical values.
  5. Method according to one of the preceding claims, characterized in that the average cross-section area of the food block is determined.
  6. Method according to one of the preceding claims, characterized in that at least one dimension of the surface of the slices is determined using a means.
  7. Method according to Claim 6, characterized in that the result of the dimensional determination is input into the determination of the length to be sliced into portions.
  8. Method according to one of the preceding claims, characterized in that the sliced portion is weighed and the result is input into the calculation of the length of the average portion to be sliced.
  9. Method according to one of the preceding claims, characterized in that slices having a slice thickness > 2 mm are sliced.
  10. Method according to Claim 9, characterized in that the thickness of the end piece is defined and the proportion of the thickness of the end piece by which this thickness is exceeded is distributed among all the portions to be cut.
  11. Method according to Claim 9, characterized in that the thickness of the end piece is defined and in that the first slice is increased by the proportion of the thickness of the end piece by which this thickness is exceeded.
  12. Method according to Claim 9, characterized in that the thickness of the end piece is defined and the proportion of the thickness of the end piece by which this thickness is exceeded is used as a shorter additional slice.
EP17743338.0A 2016-08-18 2017-07-26 Method for slicing foodstuff into portions of precise weight Active EP3500410B1 (en)

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DE102020112863A1 (en) 2020-05-12 2021-11-18 Tvi Entwicklung Und Produktion Gmbh Weight variation method and slicing machine for his operation

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