EP0709170A1 - Dispositif de coupe à faible tolérance pour des produits alimentaires, ainsi que couteaux et procédé - Google Patents

Dispositif de coupe à faible tolérance pour des produits alimentaires, ainsi que couteaux et procédé Download PDF

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Publication number
EP0709170A1
EP0709170A1 EP95307580A EP95307580A EP0709170A1 EP 0709170 A1 EP0709170 A1 EP 0709170A1 EP 95307580 A EP95307580 A EP 95307580A EP 95307580 A EP95307580 A EP 95307580A EP 0709170 A1 EP0709170 A1 EP 0709170A1
Authority
EP
European Patent Office
Prior art keywords
slicing
inch
food
blade
sticks
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP95307580A
Other languages
German (de)
English (en)
Inventor
Larry Chester Gundlach
Dennis Gerheart Flisram
Gary Robert Skaar
Kenneth James Mepham
Timothy Tyler Watson
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.)
Mondelez International Inc
Original Assignee
Oscar Mayer Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oscar Mayer Foods Corp filed Critical Oscar Mayer Foods Corp
Publication of EP0709170A1 publication Critical patent/EP0709170A1/fr
Withdrawn legal-status Critical Current

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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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/01—Means for holding or positioning work
    • 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
    • B26D2001/002—Materials or surface treatments therefor, e.g. composite materials
    • 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
    • B26D2001/0046—Cutting members therefor rotating continuously about an axis perpendicular to the edge
    • 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
    • B26D2001/0053—Cutting members therefor having a special cutting edge section or blade section
    • 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
    • B26D2001/006—Cutting members therefor the cutting blade having a special shape, e.g. a special outline, serrations

Definitions

  • the present invention generally relates to the slicing of food products and more particularly to a method and apparatus for conducting such slicing on food products such as large meat sticks.
  • the invention involves feeding a meat stick or the like toward, into and through a slicer having a blade with specific attributes.
  • the blade allows for slicing which is of improved quality consistency and carries out slicing operations which are of enhanced repeatability. Meat sticks are thus handled even at particularly fast feed rates and without experiencing jamming, reduced yields, or poor slicing equipment utilization which are typically experienced when slicing large meat sticks through industrial slicing machinery. Improved product quality also results.
  • the advantages of the invention are especially evident when the food sticks are of the low-fat and/or high water content types, whether unfrozen or frozen.
  • An approach which has been attempted in seeking to capture the potential efficiencies of improved feed arrangements includes the use of a so-called orifice assembly.
  • An orifice assembly is intended to support (primarily laterally) a food stick or the like as it passes through the slicer.
  • an orifice assembly includes a cylindrical member or other member having a peripheral shape corresponding to that of the stick or the like being sliced. This cylindrical or similarly shaped member has a leading edge which is very closely spaced from the slicing blade and is intended to provide some support for the stick during slicing.
  • Pressure applied to the sticks can be adjusted in an effort to better hold the butt; however, if too much pressure is applied, the hide can be squeezed off of the product by the orifice assembly, rendering the product unacceptable, and still have uncontrolled butt end pull through subsequently resulting in product jams.
  • Jamming necessitates a shut-down of the slicing line and perhaps associated machinery upstream and/or downstream of the slicing line in order to clear the jam, often requiring manual intervention by an operator, which can itself reduce the shelf life of the sliced product.
  • Meat products which have high moisture contents and/or low fat contents are especially difficult to slice at high speeds.
  • the present invention achieves these objectives and provides advantageous results along these lines by processing large food sticks, loaves and the like at a relatively fast feed rate, with greater quality consistency and in a more repeatable fashion.
  • the blade of the invention features a relatively large primary bevel angle and a relatively wide top land width. It also preferably has an especially tight flatness tolerance along the area of the blade. Blades having properties along these lines have been found to control butt pull-through at the slicer and havebeen found to significantly increase yield and reduce waste of and/or damage to the products being sliced, while enhancing slicing line utilization, consistency and control.
  • Another object of this invention is to provide an improved slicing blade and method and apparatus which include the use of slicing blades having bevel angles, flat land width surfaces and flatness qualities which improve slicing quality, consistency and speed.
  • Another object of this invention is to provide an improved blade, method and apparatus for slicing food products in order to improve the yield of product processed through a slicer in a frozen, partially frozen or refrigerated and unfrozen state while tolerating relatively fast slicing speeds.
  • Another object of the present invention is the achievement of high performance especially with slicing of high moisture, non-frozen, reduced-fat and/or low fat products.
  • FIG. 1 An apparatus for feeding food sticks, rolls, loaves, chubs, chunks or the like, for severing same into slices, and for collecting the slices into a plurality of stacks is generally shown in Fig. 1.
  • a stick of product 11 is generally shown within a feeding assembly 12 of generally known construction, further details of the illustrated feeding assembly 12 being shown for example in Fig. 5 of EP-A-0595489.
  • Each stick 11 food product is fed by the feeding assembly 12 to an orifice assembly 13 in this particular apparatus.
  • the fed food product is brought into engagement with a slicing blade 14.
  • Product slices accumulate on a catcher assembly, generally designated as 15.
  • Sliced stacks 16 collect on a conveyor assembly, generally designated 17.
  • Stick 11 is severed by slicing blade 14 at a location closely adjacent to and only slightly spaced from lip 18 of the illustrated orifice assembly 13.
  • working side 21 of the slicing blade 14 which is the side of the blade that faces food product 11 during the slicing operation, includes a body portion and a flat top surface or top flat land width 22 which is virtually parallel to the cut surface of the food product 11 being sliced.
  • Body portion of working side 21 of the slicing blade 14 is generally dish-shaped or somewhat concave whereby a clearance area 23 (Figs.
  • top flat surface or top flat land width 22 is in the nature of a flat band that has an average width "W". It will be appreciated that top flat surface 22 is formed by a grinding operation. Because of the relatively large periphery and relatively thin thickness of the slicing blade 14, it is difficult to provide a top flat surface 22 that is of uniform width throughout its extent.
  • the average width "W" is determined by measuring the width of the top flat surface 22 a plurality of times, the measurements being one inch (25.4 mm) apart along the extend of the top flat surface 22. These measurements are then totalled and divided by the number of measurements in order to obtain the average width.
  • the average width should be between about 0.1 inch and about 1 inch (about 2.54 mm and about 25.4 mm).
  • a typically preferred average width is between about 0.2 inch and about 0.5 inch (about 5.08 mm and about 12.70 mm).
  • an average width of 0.275 inch (6.99 mm) ranging between about 0.3 inch and about 0.24 inch (about 7.62 mm and about 6.10 mm), an especially preferred width being 0.275 inch ⁇ 0.030 inch (6.99 ⁇ 0.76 mm).
  • the blade of the invention exhibits reduced pull on the food sticks during slicing, when compared with other slicing mechanisms.
  • a primary bevel surface 24 or bottom land width at the primary angle is also included.
  • the top flat land width 22 and the bottom primary bevel surface 24 intersect each other at a primary angle "PA”.
  • the back side 25 of slicing blade 14 includes a secondary bevel surface 26 or bottom land width at the secondary angle.
  • Primary bevel surface will typically have an average width "Y" which ranges between about 0.025 inch and about 0.200 inch (about 0.64 mm and about 5.08 mm), preferably between about 0.050 inch and about 0.150 inch (about 1.27 mm and about 3.81 mm), and most especially between about 0.050 inch and about 0.080 inch (about 1.27 mm and about 2.03 mm), a particularly preferred width being about 0.060 inch ⁇ 0.010 inch (about 1.52 ⁇ 0.25 mm) .
  • a range for the primary angle "PA" is between about 28° and about 65°.
  • this primary angle be especially steep, preferably between about 35° and about 60°, most preferably between about 45° and about 55°, a particularly preferred primary angle PA being about 50° ⁇ 0.5°.
  • the secondary bevel surface 26 has a width "Z" of between about 1 inch and 2 inches (about 25.4 mm and about 50.8 mm), preferably about 1.5 inch ⁇ 0.125 inch (about 38.1 ⁇ 3.18 mm).
  • the angle of the secondary bevel surface 26 with respect to the top surface or flat top surface 22 of the blade, or the secondary angle "SA" is typically between 0° and about 30°, preferably between about 10° and about 20°, an especially preferred angle being about 15° ⁇ 1°. It will be appreciated that the actual values of these parameters may vary somewhat depending upon the product being sliced.
  • a flatness characteristic of the slicing blade 14 is also of substantial importance to the principles of the invention.
  • substantially the entirety of at least the cutting edge of the blade lies along substantially the same flat plane such that no portion of the cutting surface varies (with respect to such plane) from any other portion of the cutting surface by a distance greater than 0.150 inch (3.81 mm).
  • the flatness tolerance for the working surface of the slicing blade is 0.150 inch (3.81 mm) from a precise parallel condition.
  • This tolerance typically should be equal to or less than about 0.050 inch (about 1.27 mm), preferably equal to or less than about 0.015 inch (about 0.38 mm), for example between about 0.005 inch and about 0.015 inch (about 0.13 mm and about 0.38 mm), most preferably equal to or less than about 0.010 inch (about 0.25 mm).
  • the mounting hub or portion of the blade at both its front or top surface 27 and its back or bottom surface 28, is preferably ground flat and parallel to the working surface of the blade. This assures that the blade, when properly mounted within a slicing apparatus, will present its cutting surface in a "square” or “true” manner whereby the cutting surface of the rotating blade will remain in virtually the same plane and will not exhibit any appreciable unevenness of motion while the blade is rotating.
  • Blade 14 typically includes a tertiary bevel surface 29.
  • tertiary bevel surface 29 generally speaking, its width and the value of the tertiary angle which it defines will be determined by the other parameters of the blade.
  • the tertiary angle will be shallower than each of the primary angle PA and secondary angle SA.
  • the width of tertiary bevel surface 29 will be greater than each of the primary bevel surface 24 and secondary bevel surface 26.
  • Each mounting hole 31 will be drilled perpendicular to the surface and suitably sized and spaced depending on the slicing equipment within which the blade is to be mounted.
  • Each blade is honed or sharpened to have a good sharpness rating.
  • a sharpness measurement device will engage the working edge of the blade at about four different locations or intervals, excluding the first inch (the first 25.4 mm) and last inch (last 25.4 mm) of the cutting surface.
  • the average of the four readings should be 3.2 pounds (2.26 kg) or less, preferably 2 pounds (0.91 kg) or less.
  • the widths of the various bevel surfaces are checked, typically while excluding measurements along the first inch (the first 25.4 mm) and last inch (last 25.4 mm) of the cutting surface.
  • the advantageous effect of the combination of the present invention includes the momentum imparted to each slice as the blade cycles entirely through the food stick 11 and the slicing blade 14 slices entirely through the stick of meat 11 by the time the longest leg of the blade 14 has rotated into the food stick 11. Once the blade has rotated through its slicing phase, as well known in the art, the slice 19 is completely severed from the food stick 11.
  • the combination of features of the slicing blade 14 cooperate to rapidly throw down each slice due in large measure to the relatively steep angle of the primary angle and substantial width of the primary bevel surface 24.
  • a primary bevel angle of 50° for a slicing blade 14 as shown throws each slice down through an angle of about 45° from the stick surface being cut.
  • a result is a rapid transfer of freshly cut slices to the stack being formed, which occurs more rapidly than when a flatter bevel angle is provided.
  • an otherwise substantially identical blade but with a primary bevel angle of 30° would throw each slice at about a 25° angle, and the slice falls less rapidly due to greater air resistance and the increased path of travel for these slices when compared with slices made with a blade having a much steeper primary bevel angle.
  • the flat top surface or top flat land width 22 provides a superior holding force upon the food stick 11.
  • a force is applied onto the food stick 11 by the orifice assembly 13 in a direction substantially normal to the holding force imparted by the top flat land width. It is believed that these forces combine to enhance the advantages achieved by the present invention. It was observed, for example, that these forces support even the butt end which remains during the slicing of a food stick whereby same is sliced more thoroughly than practiced heretofore. Moreover, this is accomplished even in those instances where the butt end is engaged by and is pushed into the slicing device by a following food stick which is within the feeding assembly 12.
  • the slicing blade 14 contacts the food stick 11 and remains in contact with it for a length of time greater than accomplished heretofore. It is important that the flat top surface 22 have an average surface area or width that is adequate to support the product in achieving this advantage of the invention.
  • the downward force imparted to the food stick 11 and/or food butt 29 by the primary bevel angle "PA" is controlled by the invention. Otherwise, this downward force can result in uncontrolled movement of the food product during slicing, particularly when that food product is a butt end 29. This uncontrolled movement results in lower slicing yields, slicer jam-ups, poor slicing line utilization, and a potentially reduced shelf life for the sliced products. Problems of these types are particularly evident in commercial slicers such as illustrated generally in Fig. 1 which are sold commercially by Formax, Inc. for continuous slicing and which experience these difficulties including butt pull-through and poor slice shape. To a certain extent, these difficulties can be reduced by reducing the speed of operation of the slicing equipment, which, of course, is an example of poor slicing line utilization.
  • the invention is especially advantageous because it can accommodate even fragile, soft products which can have relatively high water contents. Examples include chicken, smoked turkey, ham and low-fat, reduced-fat and/or relatively high water content versions of these meats and others. It is often desirable to slice same when at refrigerated, but higher in temperature than frozen, temperatures; usually these meat sticks would be at a temperature between about 24°F and about 36°F (about -4.4°C and about 2.2°c). The invention is also suitable for frozen or partially frozen sticks.
  • These frozen or partially frozen sticks are at a temperature equal to or less than about 22°F (about -5.6°c), typically between about 10°F and about 22°F (about -12.2°C and about -5.6°C), often between about 16°F and about 22°F (about -8.9°C and about -5.6°C) .
  • the temperature will thus range between about 10°F and about 36°F (about -12.2°C and about 2.2°C), depending upon the product and desired operation parameters.
  • a stick could be of generally uniform temperature throughout or could be lower in temperature at its rind or crust or at its center. Thus, these temperatures will vary somewhat depending on actual conditions and products.
  • the equipment can be of a general spiral type, can be round, or can be designed so its cutting speed varies along the cutting surface by varying the cutting angle usually at the end and/or the beginning of the cutting rotation.
  • the blades and slicers can be of styles such as those available from Formax, Cashin, Anco, Cozzini, Thurne, Great Lakes and others.
  • Blades having a multiple cutting surface such as those illustrated in US-A-5065656 can include the features of the invention.
  • Each revolution of the blade severs more than one slice, for example two slices for each revolution of a double cutting surface blade.
  • Other slicing equipment utilize a circular blade which operates in a generally orbital path in order to provide a severance mode and a gap between severance modes whereby the product being sliced is moved into the path of the blade between actual slicing. Devices of these types are known in the art.
  • a typical coating in this regard is or includes titanium nitride.
  • Fig. 1 illustrates one of the types of slicing devices that can advantageously practice the present invention.
  • a known blade driving mechanism is illustrated as including a feed encoder 31, a stepping motor 32, a variator 33, and drive components generally designated 34 including a brake mechanism.
  • a sensor or switch 35 is provided for detecting the location of sticks 11 passing through the feeding assembly 12.
  • Catcher assembly 15 includes a plurality of stacking grids or indexing platforms 36, 36'.
  • the stacking grids 36, 36' move between the up position of the backside grids as shown in Fig. 1 and the down position of the front side grids 36'.
  • the grids 36, 36' rotate along the respective axes of their support rods 37, 37' so that one of the pairs of grids is out of the travel path of the slices while the other pair of grids is receiving the stack being formed and moving toward depositing the formed stack onto protruding pins 38 which typically serve as a platform for a scale mechanism.
  • a scale conveyor 39 operates in a generally known manner by pivoting an axis 41 to thereby lift a formed stack off of the protruding pins 38 in order to convey same onto downstream conveyor assembly 42.
  • Grid encoders 43 assist in the operational timing of the unit.
  • An adjusting mechanism is available for modifying the pressure exerted on the stick 11 by the orifice 13.
  • orifice 13 includes components, such as split halves, which move laterally with respect to the stick in order to thereby modify the pressure applied by the orifice assembly 13 in a generally known manner.
  • the food stick is sliced in a very consistent and controlled manner and at fast slicing speeds which will vary somewhat depending upon the particular slicing equipment being used. Slicing speeds in excess of 500 slices per minute are readily achieved while effecting exceptionally reproducible slicing. Included are speeds of up to the maximum slicing speed of the particular slicer, which can be 1500 or more slices per minute. These speeds vary depending upon the slicing equipment and the food product being sliced. In any event, the speed is significantly greater for blades according to the invention when compared with prior art blades when slicing the same product under the same conditions. In addition, product tears are fewer and slice quality is better when the present blades are utilized.
  • the method includes having the top flat surface impart generally longitudinally directed support of the stick during slicing, while the bottom primary bevel surface and the primary angle effect a step of angularly engaging the food stick being sliced so as to cause each slice to be thrown downwardly at a deposit angle which is typically slightly less (by approximately 5°) than the primary angle.
  • the bottom profile of the blade also cooperates with the rest of the blade to achieve the advantageous results discussed herein.
  • Another advantage of the invention and method is its ability to slice in a consistent and fast manner any variety of food products such as large luncheon meat sticks. They may be frozen, partially frozen or refrigerated and unfrozen.
  • the advantages of the invention are realized even when particularly difficult to slice meat sticks are handled.
  • the method readily handles slicing of meat sticks of the low fat or reduced fat varieties, such as those having fat contents at 10 weight percent or below, based on the weight of the stick, and even as low as 5 weight percent and below.
  • Water weight percents for these types of products can be added to in order to equal or exceed 100% by weight, based on the weight of the food product prior to water addition.

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
EP95307580A 1994-10-25 1995-10-25 Dispositif de coupe à faible tolérance pour des produits alimentaires, ainsi que couteaux et procédé Withdrawn EP0709170A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US32821394A 1994-10-25 1994-10-25
US328213 1994-10-25

Publications (1)

Publication Number Publication Date
EP0709170A1 true EP0709170A1 (fr) 1996-05-01

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EP95307580A Withdrawn EP0709170A1 (fr) 1994-10-25 1995-10-25 Dispositif de coupe à faible tolérance pour des produits alimentaires, ainsi que couteaux et procédé

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EP (1) EP0709170A1 (fr)
CA (1) CA2160735A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19646656A1 (de) * 1996-11-12 1998-05-14 Schindler & Wagner Gmbh & Co Umlauf-Schneidmesser
EP1598159A1 (fr) * 2004-05-13 2005-11-23 ASTOR Schneidwerkzeuge GmbH Couteau rotatif
DE10108018B4 (de) * 2001-02-19 2006-02-02 Karl Dietrich Schiller Rotationsmesser
WO2009027080A1 (fr) * 2007-08-27 2009-03-05 Weber Maschinenbau Gmbh Breidenbach Couteau
DE102016108274A1 (de) * 2016-05-04 2017-11-09 Maja-Maschinenfabrik Hermann Schill Gmbh & Co. Kg Schneidmesser für Portionier- oder Schneidvorrichtung
US11890773B2 (en) * 2019-06-03 2024-02-06 Multivac Sepp Haggenmueller SE & Co., KG Knife, in particular for slicers

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3299925A (en) * 1964-07-16 1967-01-24 Swift & Co Blade design
EP0243981A1 (fr) * 1986-04-30 1987-11-04 Rauma-Repola Oy Procédé et dispositif pour couper une pièce de béton allongée et un outil à couper
DE8813952U1 (de) * 1987-12-05 1988-12-22 Veb Kombinat Nagema, Ddr 8045 Dresden Vorrichtung zum Schneiden von Lebensmitteln, insbesondere in Scheiben, Streifen oder Würfeln
US5065656A (en) 1990-09-21 1991-11-19 Oscar Mayer Foods Corporation Food slicing with multiple cutting surface blade
EP0595489A1 (fr) 1992-10-29 1994-05-04 Oscar Mayer Foods Corporation Procédé et dispositif pour l'amélioration de la productivité dans un processus de coupe en continu de produits alimentaires

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3299925A (en) * 1964-07-16 1967-01-24 Swift & Co Blade design
EP0243981A1 (fr) * 1986-04-30 1987-11-04 Rauma-Repola Oy Procédé et dispositif pour couper une pièce de béton allongée et un outil à couper
DE8813952U1 (de) * 1987-12-05 1988-12-22 Veb Kombinat Nagema, Ddr 8045 Dresden Vorrichtung zum Schneiden von Lebensmitteln, insbesondere in Scheiben, Streifen oder Würfeln
US5065656A (en) 1990-09-21 1991-11-19 Oscar Mayer Foods Corporation Food slicing with multiple cutting surface blade
EP0595489A1 (fr) 1992-10-29 1994-05-04 Oscar Mayer Foods Corporation Procédé et dispositif pour l'amélioration de la productivité dans un processus de coupe en continu de produits alimentaires

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19646656A1 (de) * 1996-11-12 1998-05-14 Schindler & Wagner Gmbh & Co Umlauf-Schneidmesser
DE19646656C2 (de) * 1996-11-12 2000-07-27 Schindler & Wagner Gmbh & Co Umlauf-Schneidmesser
DE10108018B4 (de) * 2001-02-19 2006-02-02 Karl Dietrich Schiller Rotationsmesser
EP1598159A1 (fr) * 2004-05-13 2005-11-23 ASTOR Schneidwerkzeuge GmbH Couteau rotatif
DE102004059479A1 (de) * 2004-05-13 2005-12-08 Astor Schneidwerkzeuge Gmbh Rotationsmesser
DE102004059479B4 (de) * 2004-05-13 2006-04-06 Astor Schneidwerkzeuge Gmbh Rotationsmesser
US7856913B2 (en) 2004-05-13 2010-12-28 Weber Maschinenbau Gmbh Breidenbach Rotary cutting blade
WO2009027080A1 (fr) * 2007-08-27 2009-03-05 Weber Maschinenbau Gmbh Breidenbach Couteau
DE102007040350A1 (de) * 2007-08-27 2009-03-05 Weber Maschinenbau Gmbh Breidenbach Schneidmesser
US8424436B2 (en) 2007-08-27 2013-04-23 Weber Maschinenbau Gmbh Breidenbach Cutting knife
DE102016108274A1 (de) * 2016-05-04 2017-11-09 Maja-Maschinenfabrik Hermann Schill Gmbh & Co. Kg Schneidmesser für Portionier- oder Schneidvorrichtung
US11890773B2 (en) * 2019-06-03 2024-02-06 Multivac Sepp Haggenmueller SE & Co., KG Knife, in particular for slicers

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Publication number Publication date
CA2160735A1 (fr) 1996-04-26

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