DK141897B - KNIFE MACHINE FOR A COOKING MACHINE - Google Patents

Description

\ Ra / OD PUBLICATION MANUAL 1 897 DENMARK lnt c | S 8 02 c 18/20 '(21) Application No 11 66/74 (22) Filed on 5 * Objective * · 1974 (23) Living day 5 · Mar. 1974 (44) The application presented and. i, ,, 1ηβη

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DIRECTORATE OF

PATENT AND TRADE MARKET (30) Priority requested from it

Mar 6 1973 * 2310997 * DE

(71) GUSTAV WALTER STEPFENS, Unterhoelterfelder Strås's 60 * 563 Remscheid 14, DE. ~ (72) Inventor: Same.

(74) Plenipotentiary in the proceedings:

Hofman-Bang & Boutard Engineering Company .___ (54) Knife head for a meat chopper.

The invention relates to a knife head of the kind specified in the preamble of claim 1.

A knife head is known which is composed of a plurality of axially opposed knife pairs. Each pair's two blades are located in the same plane, forming an angle of 120 °. The axially successive knife pairs are secured to the shaft of the chopping machine so that each knife in one knife pair forms an angle of 60 ° with the corresponding knife in the subsequent knife pair. The individual knife heads of this known knife head are kept at the desired axial distance from each other by means of spacers. Such a knife head is described, for example, in U.S. Patent No. 28 54,045.

2 141897

A knife head is also known for meat chopping machines having a disc having a central profile opening, e.g. in the form of a regular hexagon. The disc has a longitudinal slot with an internal tooth. In the slot can be inserted a shaft with an external tooth and with a knife. The shaft has the same thickness as the disc. When several such discs are placed on a shaft with a cross section corresponding to the profile opening of the discs and with any spacers between the discs, the respective blades can be fixed in different groups. As a rule, the knives are placed with equal circumferential distance on the shaft, with the individual blades being angularly set at some angular degrees relative to each other that neighboring knives' cutting successively affects the material, cf. DE Publication Publication 20 27 429.

By means of knives of this type, knife heads can be provided in which axially successive knives are positioned 120 ° to each other in the so-called stowage device. The individual stars are again mutually corresponding to a predetermined angle. However, knife heads can also be formed where two axially successive knives are mutually positioned at a distance corresponding to an angle of 180 °, each knife pair forming a particular angle with the neighboring knife pair.

It is known e.g. one of eight such knife pairs is constructed of knife heads, wherein the two blades of the front knife pair form an angle of 90 ° with each of the two blades of the next knife pair, while the latter forms an angle of 120 ° with the third knife pair. The third knife pair forms an angle of 90 ° with the fourth knife pair. Thus, the angular distance between the first knife pair and the next knife pair is less than the angular distance between the second and third knife pairs, cf. prospectus Securit TAIFUN-4-Cut-Knife M 68, 1971, G. Nalter Steffens, 563 Remscheid 14.

These known knife heads, however, have the disadvantage that, in order to avoid excessive heating of the disintegrated material, rather narrow limits are set for the amount of meat which per minute. time unit can be comminuted and emulsified.

The present invention therefore aims to provide a knife head of the kind set forth in the preamble of the main claim, with which can be disintegrated meat masses having better properties than the meat masses produced by the known knife heads. This is achieved by the characterizing part of the main claim. The advantage of the knife head according to the invention is evident from a comparison between sausage mass made by means of two different knife heads with knife pairs, whose blades are arranged one after the other in the axial direction and form an angle of 180 °. In one blade head, the axially successive blade pairs are spaced at equal angular spacing, while the blade pairs in the other blade head are positioned as indicated in the characteristic portion of the main claim. The sausage masses produced in the two other meat-cutting machines operating under the same conditions with the two different knife heads are both finely divided, but the meat mass, which is divided by a knife pair placed at equal angular distance, contains a relatively large amount of muscle particles up to mustard size. The presence of these medium coarse, not sufficiently disintegrated muscle particles results in a somewhat appealing, unclear and disparate sectional image in the sausage in question. In contrast, in the sausage mass provided by the knife head of the invention, there are only a few muscle particles with a size up to that of the mustard bowl. These few evenly spaced coarse muscle particles do not cause any deterioration of the sausage sectional image. By means of the knife head according to the invention, at the same or usually shorter cutting time, a significantly better degree of decomposition is obtained than that which can be obtained with a knife head, whose blade pairs are located at equal angular distance.

By means of spacers disposed and configured as claimed in claims 2 to 4, the degree of disintegration is further improved so as to obtain a sausage mass with a clear, homogeneous and uniform sectional image.

In the following, the invention is explained in more detail with reference to the drawing, in which fig. 1 is a front view of one embodiment of the knife head according to the invention; and FIG. 2 schematic side view.

The knife head shown in the drawing for a meat chopper is arranged on a profile shaft 23 which, from a drive unit not shown for rotating the knife head, projects into a cutting area in a torus-shaped bowl 20. The profile shaft has at the end of the cutting head closest to the shaft bearing. an abutment surface 21 for a abutment disc 18 mounted on the shaft serving as abutment for a knife 1 which, as shown in FIG. 1 for another knife 10, by means of a tooth 26, is retained in a carrier disc 25 "which is so attached to the profile shaft 25" that it cannot rotate relative thereto. The knife head further has, similarly, knives attached to the shaft 23. Following the carrying disc of the knife 1, a spacer 11 abutting against this abuts, fig. 2, and after this a knife 2 with carrier disc. The blades 1 and 2 are shown in FIG. 1 is spaced circumferentially 180 °. The knife 1 and the knife 2 together form a front knife pair. Following the knife 2 is followed by a third knife 3 which is kept at a suitable distance from the knife 2 by means of a spacer 12 and which is set 60 ° in the direction of rotation of the knife head, ie. opposite to the clock in FIG. 1, relative to the knife 1. Following the knife 3 follows a 180 ° with respect to this offset knife 4, which together with the knife 3 forms another knife pair. There is also an angular distance of 60 ° between the knife 4 and the first knife pair knife 2. Between the knife 4 and a next knife 5 a spacer 13 is placed on the drive shaft. Immediately after the knife 5, ie. without intermediate spacer, a next knife 6 follows, which together with the knife 5 forms a third knife pair. The two blades, 3 and 5 and 4 and 6, respectively, are circumferentially spaced 30 °. In the illustrated embodiment, a pair of blades consisting of the blades 5 and 6 and a subsequent pair of blades 7 and 8 is provided with a spacer 14. However, this spacer can lapse if the profile shaft is short. The angular distance between the blades 7, 5 and 8, 6 is 30 °, respectively. Following the fourth knife pair consisting of knives 7 and 8, follows a fifth knife pair consisting of knives 9 and 10, whose two blades are also arranged at an angular distance of 180 °. The knife head formed by the five knife pairs is held together and pressed against the impact surface 21 of the shaft 23 by means of a washer 19 and a capsule nut 22, which, however, is only shown in FIG. 2. The capsule nut 22 is screwed onto a thread 24 on the profile shaft 23.

The invention will be further explained by the following example.

In a meat chopper with a capacity of 65 1, 15 kg of beef, 13.5 kg of pork, 9.5 kg of ice cream and additives and spices are placed for each trial. In all experiments, the raw sausage mass has a temperature of 14 ° C to ensure uniform test conditions. The sausages made from the decomposed mass are all pretreated in the same cooker for 40 minutes at 50 ° C and cooked for 75 minutes at 72 ° C, with the sausage temperature after boiling being 70 ° C. The sausages are treated with cold water and refrigerated for 24 hours in a cold room before examining the sectional image.

In each trial, the two blades of each knife pair form an angle of 180 °. The angle between the other and the next blade pairs in each blade head is 30 ° for all trials.

Eight experiments have been carried out, with experiments Nos. 5 and 8 between the two blades of the front knife pair a spacer, between the first and second knife pairs an additional spacer and between the second and third knife pairs a third spacer.

The following table contains the data of the experiments.

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TABLE

Test # 1_2_2_4_5_6_Z-§—

Number of blades 10 10 8 8 8 8 6 6

Angle mpi in pm 30 ° 60 ° 30 ° 60 ° 60 ° 30 ° 60 ° 60 ° 1st and 2nd knife pairs

Revolutions 98 110 125 137 91 130 132 96 of the bowl

Cutting time for 4 * 00 "4» 47 "7r30" 7'38 "5'07" 7 * 25 "7'30» 5 * 17 "sausage mass

has reached 14 ° C

Performance in Amp. ,, at high speed 12/14 10/12 10/12 10/12 10/12 11/13 9/11 9/11 while mixing 20 18 16 17 16 17 15 15 Disintegrating fin 'fine fine fine very fine very fine degree to to to to fine to to fine mid-mid-mid-mid-part-part-part-part-part-rough coarse coarse coarse coarse coarse coarse

Cut image blurry blurry blurry blurry clear blurry blurry clear clear disagree- gay- disagree- gay-

The examination of the sausage masses thus produced gives the following result: The sausage mass produced in Experiments 1, 3 and 6 is finely divided but has a medium amount of muscle portions up to the size of mustard gum. The presence of these medium coarse, not sufficiently disrupted muscle particles results in a poor sectional view, ie. a blurry and uneven cut.

The sausage masses resulting from experiments 2, 4 and 7 are finely divided and have only a few muscle particles up to mustard grain size. Only a few distributed coarse muscle particles do not have a detrimental effect on the overall cut of the sausage.

Thus, it is seen that with the aid of the knife head according to the invention, a degree of decomposition is better than that which can be obtained by means of a knife head with equal angular distances between the knife and the knife.

Claims (3)

7 1A1897 the pairs. The sausage masses resulting from experiments 5 and 8 have a very fine degree of decomposition. Coarse particles cannot be detected. The cut image is clear, homogeneous and uniform. This result shows the advantage of the spacers according to the invention. Taken together, the experiments have shown that the disintegration process with knife heads according to the invention is more efficient and gentle than using the known knife heads, that the muscle protein is better unlocked and that a better emulsification of the fat and an increased water bond as well as an even and very fine disintegration is achieved » 1. Knife head for a meat chopping machine of the kind used in the meat processing industry and consisting of a plurality of knife pairs fastened to a profile shaft (23), each formed by two consecutive longitudinal axes of the shaft, in the direction of rotation between 180 ° blades, between optionally spaced discs, and wherein axially successive knife pairs are spaced apart at angular distance, characterized in that the angular distance between the front knife pair consisting of two blades (1 and 2) and a second pair of blades in axial direction (3) and 4) are greater than the substantially equal angular distances between consecutive up to five knife pairs (3 to 10), starting with the second knife pair. Knife head according to claim 1, characterized in that at least between the two blades (1 and 2) of the first blade pair, between the first blade pair (1, 2) and the next blade pair (3, 4) and between the latter and the of the blades (5 and 6) of the third knife pair is arranged a spacer (11, 12 and 13, respectively). Knife head according to claim 2, characterized in that a spacer (14) is arranged between the third knife pair (5, 6) and the fourth knife pair (7 and 8).