EP0850689B1 - Kuttermesser - Google Patents
Kuttermesser Download PDFInfo
- Publication number
- EP0850689B1 EP0850689B1 EP97122763A EP97122763A EP0850689B1 EP 0850689 B1 EP0850689 B1 EP 0850689B1 EP 97122763 A EP97122763 A EP 97122763A EP 97122763 A EP97122763 A EP 97122763A EP 0850689 B1 EP0850689 B1 EP 0850689B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cutter
- knife
- openings
- knives
- cutter knife
- 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.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 claims abstract description 29
- 235000013580 sausages Nutrition 0.000 claims abstract description 22
- 238000012546 transfer Methods 0.000 claims abstract description 6
- 230000007704 transition Effects 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000035515 penetration Effects 0.000 claims 4
- 238000005520 cutting process Methods 0.000 abstract description 26
- 238000000034 method Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Images
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
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
- B02C18/06—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives
- B02C18/16—Details
- B02C18/18—Knives; Mountings thereof
- B02C18/20—Sickle-shaped knives
-
- 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
Definitions
- the invention relates to a cutter knife for the cutter head of a cutter for meat grinding, which is used for the production of sausage or the like.
- the cutter knife consists of a crescent-shaped blade, which is attached at one end to the knife shaft via a suitable knife holder and has a cutting edge in the front edge that runs in a circular arc.
- So-called cutter machines are used to produce sausage or the like, which consist of a rotating large bowl for holding the meat and a rotating knife head, the knives of which work through the meat in the bowl.
- the cutter knives are mounted on a knife shaft and are driven by it and rotate at speeds of up to 5000 revolutions / min.
- the knife rotation is stationary, while the ring-shaped bowl with its contents rotates in the area of the cutter knives and thus feeds the raw material to the cutter knives at the desired frequency.
- Essential to the cutter are the actual cutting process and an emulsification process, the emulsification usually taking place between the raw material and water. For this reason, ice cream or a certain amount of water is supplied to the sausage meat in the cutter, which is then worked into the sausage meat by the cutter knives.
- the aim is to produce a sausage meat with a grain size that is as uniform as possible and a constant sausage pattern.
- a stable emulsion should also be produced at the same time, although friction is also exerted on the meat particles by the cutter knife. This creates a high level of heat during the cutter process and the temperatures on the knife surfaces rise significantly and reach temperature values of up to 100 ° C. In contrast, the protein denaturation temperature is approx. 40 ° C. The consequence of this is that the thin layers of the sausage meat denature on the cutter knife and pass into the total sausage meat mass.
- DE 42 14 730 C 2 describes a cutter knife which has grooves and shafts on its lateral surfaces which run in a circular arc with a radius adapted to the radius of the cutting blade.
- the grooves and shafts provided on the side surfaces of the cutter knife should not impair the emulsifying effect in this emulsifying zone.
- the frictional heat is to be reduced by the arrangement and the course of the grooves and shafts, and the concentric course of the shaft and grooves to the cutting edge is intended to preclude the cutting edge from receiving jagged recesses when regrinding the cutting edge.
- Another cutter knife is known from DE 43 39 496 A1.
- This knife is designed such that a longitudinal channel is provided on the rear edge of the blade, which is connected to an influence for fluid arranged in the bearing eye and has a fluid outlet on the edge of the rear edge of the blade. The water flowing into this channel is intended to cool the knife surface in order to lower the temperatures in the processing area.
- This cutter knife is also crescent-shaped, has the cutting edge at the front and in the direction of rotation, while the rear edge of the blade is concave and has the aforementioned channel in this concave curvature.
- the previously known cutter knives have the disadvantages that they still do Chopping meat rests fully on the side surfaces of the cutter knife or adheres to it and forms a certain sausage film on it, which forms negatively affects the cutter process and the denaturing behavior of the meat supported.
- cutter knives have already been presented which have openings on their lateral surfaces. These openings are designed so that they provide additional cutting edges and are intended to influence the kneading effect of the meat to be cut.
- FR-A-2447704 and CH-A-367729 relate to meat chopping machines and describe cutting tools in the form of knives, which are likewise designed with openings, the openings provided here being dependent on the fact that the surfaces of the knives are additionally provided with cutting blades and, on the other hand, heights / inclinations with which the material to be comminuted is to be deflected from the surface of the knife, small circular openings being provided below these inclinations, which hold or accumulate the comminution material therein Prevent area.
- the invention has for its object to provide a cutter knife, which for Increase in the quality of the meat product, its cooling and its mixing contributes in such a way that the high partial heat load in the sausage meat is significantly reduced.
- the cutter knife has openings in its side faces which lie transversely to the cutting blade.
- the openings which have different types of surface shapes, directly generate cross currents that tear open the browning layers lying on the knife surface, the knife surface as a heat transfer surface is reduced, a mass reduction of the cutter knife also occurs and the turbulence flows between the individual cutter knives are increased.
- these transverse openings in the cutter knives ensure that when the meat to be cut is fed, it penetrates into these openings, the meat is thus deflected and flung out of the openings, as a result of which the meat is circulated several times and is therefore turbulent Mixing processes take place.
- a high emulsion stability of the sausage meat is achieved, which on the other hand means that it could be cut longer, which increases the fineness of the sausage meat and increases production reliability.
- the reduction in the addition of ice also increases the service life of the cutter knives and the cutter knives designed in this way allow maximum cutter speeds of well over 5000 revolutions / min without the so-called burning of the sausage meat, which becomes apparent in the becoming dull, in the non-glossy appearance of the sausage meat and in the lump Cutter leads.
- Another advantage is that when pairing or training and arrangement of individual cutter knives according to the invention for different knife combinations, this positively affects the immediate process of crushing, emulsifying and Product quality influence.
- a cutter knife 1 essentially consists of a sickle-shaped blade 2, on the front side of which a cutting edge 8 is formed and which has a recess 4 in its widened end, via which the cutter knife 1 can be mounted and positioned relative to the knife shaft.
- the cutter knife 1 On the side faces 9 of the cutter knife 1, the cutter knife 1 has through openings 3 which are arranged on a curve line which follow the course of the curve line of the cutting edge 8.
- the passage openings 3 can have different surface shapes, it being advantageous to form these passage openings 3 in a circular shape. In addition to the possibility of varying the area of these through openings 3, the size of these through openings 3 can also be selected in various ways.
- the passage openings 3 can be arranged on the side surface 9 in a distributed manner.
- FIG. 2 Such an arrangement of different sizes and area distribution of the passage openings is shown in FIG. 2.
- the crescent-shaped blade 2 is designed with an angled tip 6 and an auxiliary cutting edge 10 that deviates from the radius of the cutting edge 8.
- FIG. 3 shows a cutter knife 1 with elongated passage openings 3, which are arranged on the side surfaces 9 of the cutter knife 1 in such a way that, in the broadest sense, they also follow the course of the curve of the cutting edge 8.
- both sickle-like and S-shaped and oval-shaped cutter knives 1 are paired with one another, which are fastened and positioned via the holding mandrel 7 to the knife shaft.
- the cutter knives 1 used also have the passage openings 3 and it is clear that when the cutter knife 1 rotates, the material to be shredded is deflected several times through the plurality of passage openings 3, which advantageously supports the mixing process.
- the passage openings 3 represent overflow channels or overflow openings in the broadest sense through which the material to be crushed passes and also in its Direction of conveyance is diverted. Especially with the multiple arrangement of individual cutter knives 1, as shown in Figure 4 and come the effects of Passage openings 3 to bear, since there is always a mass flow exchange of the material to be shredded.
- the through openings 3 are circumferential formed in a concave shape so that no sharp edges on the side surfaces 9 of the Cutter knives 1 are created, which means that the crop flow is not sharp-edged but homogeneous deflected and the material constantly led to the respective cutting edge 8 of the cutter knife 1 becomes.
- the heat transfer surface is one of such new designed cutter knife 1 reduced by about 20 to 50%, which also has the consequence that the mass of the knife is reduced by 15 to 30% compared to conventional cutter knives. This also causes the heat build-up on the side surfaces 9 of the cutter knife 1 reduced, which increases the release temperature by approx. 8 to 10 ° C can be without sacrificing quality.
- the passage openings 3 can be of different types have designed surface shapes.
- the passage openings 3 are also in a triangular, square, oval, elongate, rectangular or trapezoidal cross-sectional area shapes.
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Crushing And Pulverization Processes (AREA)
- Processing Of Meat And Fish (AREA)
- Nonmetal Cutting Devices (AREA)
Description
Das Kuttermesser besteht dabei aus einem sichelförmigen Blatt, welches an einem Ende über eine geeignete Messeraufnahme auf der Messerwelle befestigt ist und im vorderen Rand eine Schneide aufweist, die kreisbogenförmig verläuft.
Die Kuttermesser sind dabei auf einer Messerwelle gelagert und werden von dieser angetrieben und rotieren bei Drehzahlen von bis zu 5000 Umdrehungen/min. Die Messerdrehung erfolgt stationär, während sich die ringförmige Schüssel mit ihrem Inhalt in dem Bereich der Kuttermesser dreht und so den Rohstoff in gewünschter Häufigkeit den Kuttermessern zuführt.
Die Eiweißdenaturierungstemperatur liegt demgegenüber bei ca. 40 °C. Dies hat zur Folge, daß die Dünnschichten des Brätes auf dem Kuttermesser denaturieren und in die Gesamtbrätmasse übergehen.
So beschreibt die DE 42 14 730 C 2 ein Kuttermesser, welches an seinen seitlichen Flächen Rillen und Wellen aufweist, die in einem Kreisbogen mit einem Radius, dem Radius der Schneidklinge angepaßt, verlaufen. Die auf den seitlichen Flächen des Kuttermessers vorgesehenen Rillen und Wellen sollen die Emulgierwirkung in dieser Emulgierzone nicht beeinträchtigen. Die Reibungswärme soll durch die Anordnung und den Verlauf der Rillen und Wellen vermindert werden und durch den konzentrischen Verlauf der Welle und Rillen zur Schneidkante soll beim Nachschleifen der Schneidkante ausgeschlossen werden, daß die Schneidkante zackenförmige Aussparungen erhält.
Das in diesem Kanal einströmende Wasser soll die Messeroberfläche kühlen, um die Temperaturen im Bearbeitungsbereich abzusenken.
Auch dieses Kuttermesser ist sichelförmig gestaltet, besitzt vorn und in Drehrichtung die Schneide, während der hintere Rand der Klinge konkav ausgebildet ist und in dieser konkaven Krümmung den bereits genannten Kanal besitzt.
Diese Öffnungen sind so ausgebildet, daß sie zusätzliche Schneiden ergeben und die Knetwirkung des zu kutternden Fleisches beeinflussen sollen.
Ferner sei auf die FR-A-2447704 und die CH-A-367729 verwiesen, die sich auf Fleischzerkleinerungsmaschinen beziehen und Schneidwerkzeuge in Form von Messern beschreiben, die gleichfalls mit Öffnungen ausgebildet sind, wobei die hier vorgesehenen Öffnungen einmal dadurch bedingt sind, daß auf den Flächen der Messer zusätzlich Schneidklingen aufgebracht sind und zum anderen Erhöhungen/Neigungen, mit denen das zu zerkleinernde Gut von der Fläche des Messers abgelenkt werden soll, wobei unterhalb dieser Neigungen kleine kreisförmige Öffnungen vorgesehen sind, die ein Festhalten bzw. Anhäufen des Zerkleinerungsgutes in diesen Bereich verhindern sollen. Schließlich sei noch die Neuerung nach dem DE - GM 1 802 811 zu benennen, welche ein Schneidmesser für Fleischkutter beschreibt, welches im Bereich seines Schneidteiles einen etwa parallel zur Schneide verlaufenden schlitzartigen Ausschnitt aufweist, welcher gleichfalls als zusätzliche Schneide wirken soll.
Mit diesen Lösungen sollen die Anzahl der Schneidkanten am jeweils beschriebenen Kuttermesser erhöht und teilweise eine verbesserte Knetung der zu kutternden Massen bewirkt werden, was sich sehr negativ auf den gesamten Zerkleinerungsprozeß und die Qualität des zu kutternden Gutes auswirkt, was schließlich auch die Wärmebelastung des Brätes wesentlich negativ beeinflußt.
Dies bedeutet, die Öffnungen, die verschiedenartige Flächenformen aufweisen, erzeugen unmittelbar Querströmungen, welche die auf der Messerfläche aufliegenden Brätschichten aufreißen, die Messerfläche als Wärmeübertragungsfläche verringert sich, gleichfalls tritt eine Masseverringerung des Kuttermessers ein und die Turbulenzströmungen zwischen den einzelnen Kuttermessern werden erhöht.
In vorteilhafter Weise wird durch diese Queröffnungen in den Kuttermessern gesichert, daß bei der Zuführung des zu kutternden Fleisches, dieses in diese Öffnungen eindringt, das Fleisch somit umgelenkt und aus den Öffnungen heraus geschleudert wird, wodurch ein mehrfaches Umwälzen des Fleisches erreicht wird und somit turbulente Mischvorgänge ablaufen. Dieses Durchströmen und Herausschleudern aus den Öffnungen bzw. des Umlenkens der Rohstoffströmungen bewirken den Aufriß des Brätfilmes bzw. verhindern die Bildung eines Brätfilmes auf den Seitenflächen des Kuttermesser, wodurch die Wärmeübertragung durch das Kuttermesser selbst unterbrochen wird. Sowohl die Verringerung der Wärmeübertragungsfläche am Kuttermesser, als auch des Temperaturaustausches im Brät verhindert das Erreichen der Denaturierungstemperatur von 42 °C, was sich positiv auf die Brätqualität auswirkt, die Eiweißketten bleiben aktiv erhalten.
Durch den somit erreichten intensiveren Mischprozeß des Brätes kann die notwendige Zugabe von Wasser in Eisform bedeutend reduziert werden, ohne daß das Brät überkuttert wird. Es wird eine hohe Emulsionsstabilität des Brätes erreicht, was andererseits bedeutet, daß länger gekuttert werden könnte, wodurch der Feinheitsgrad des Brätes zunimmt und die Produktionssicherheit erhöht wird.
Die Reduzierung der Eiszugabe erhöht gleichfalls die Standzeit der Kuttermesser und die so ausgebildeten Kuttermesser gestatten Kutterhöchstdrehzahlungen von weit über 5000 Umdrehungen/min, ohne daß es zum sogenannten Verbrennen des Brätes kommt, was sichtbar wird im Stumpfwerden, im nicht Glänzen des Brätes und zum Klumpen beim Kuttern führt.
Es zeigt in
- Figur 1:
- ein Kuttermesser mit Durchbrüchen,
- Figur 2:
- eine weitere Ausführungsform eines Kuttermessers mit Durchbrüchen,
- Figur 3:
- ein Kuttermesser mit länglichen Durchbrüchen,
- Figur 4:
- die Zuordnung verschiedenartig gestalteter Kuttermesser.
Die Durchtrittsöffnungen 3 können unterschiedliche Flächenformen aufweisen, wobei vorteilhaft ist, diese Durchtrittsöffnungen 3 in kreisrunder Form auszubilden.
Neben der Variationsmöglichkeit der flächenhaften Ausbildung dieser Durchtrittsöffnungen 3 kann auch die Größe dieser Durchtrittsöffnungen 3 verschiedenartig gewählt werden.
Bei dieser Darstellung gemäß der Figur 2 ist die sichelförmige Klinge 2 mit einer abgewinkelten Spitze 6 und einer vom Radius der Schneide 8 abweichenden Nebenschneide 10 ausgebildet.
Neben der Ausbildung der Durchtrittsöffnungen 3 als kreisrunde Öffnungen verschiedenartiger Flächenquerschnitte, können diese Durchtrittsöffnungen 3 andere Flächenformen besitzen. Die Figur 3 zeigt ein Kuttermesser 1 mit länglich ausgebildeten Durchtrittsöffnungen 3, welche so auf den Seitenflächen 9 des Kuttermessers 1 angeordnet sind, daß diese im weitesten Sinne gleichfalls dem Verlauf der Krümmungslinie der Schneide 8 folgen.
Auch bei dieser Anordnung besitzen die eingesetzten Kuttermesser 1 gleichfalls die Durchtrittsöffnungen 3 und es wird deutlich, daß bei Drehbewegung der Kuttermesser 1 das zu zerkleinernde Gut durch die Vielzahl durch Durchtrittsöffnungen 3 mehrfach umgelenkt wird, was den Mischprozeß vorteilhaft unterstützt.
Claims (3)
- Kuttermesser für den Messerkopf einer Kuttermaschine zur Feinzerkleinerung von Fleisch und für die Herstellung von Wurst oder dergleichen, die auf ihren Seitenflächen Öffnungen besitzen, dadurch gekennzeichnet, daß
die quer zur Schneide (8) des Kuttermessers (1) vorgesehenen Durchtrittsöffnungen (3) als Überströmkanäle ausgebildet sind, deren Übergänge von den Seitenflächen (9) zu den Durchtrittsöffnungen (3) eine konkav ausgebildete Form aufweisen und auf einem Kreisbogen, dem Radius/dem Kreisbogen der Schneide (8) entsprechend, auf den Seitenflächen (9) der Kuttermesser (1) angeordnet sind. - Kuttermesser nach Anspruch 1, dadurch gekennzeichnet, daß
die Durchtrittsöffnungen (3) unterschiedliche Flächenformen aufweisen, vorzugsweise kreisflächenförmig ausgebildet sind, aber auch quadratisch, dreieckig, trapezförmig, rechteckig oder oval ausgebildet sein können. - Kuttermesser nach einem der Ansprüche 1 bis 2, dadurch gekennzeichnet, daß
der Flächenanteil der Durchtrittsöffnungen (3) zur Gesamtfläche des Kuttermessers (1) in dem Bereich gewählt ist, daß die Masse des Kuttermessers (1) um 15 bis 30 % reduziert ist und die Wärmeübertragungsflächen des Kuttermessers (1) um ca. 20 bis 50 % reduziert werden.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19654733A DE19654733C1 (de) | 1996-12-30 | 1996-12-30 | Kuttermesser |
DE19654733 | 1996-12-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0850689A1 EP0850689A1 (de) | 1998-07-01 |
EP0850689B1 true EP0850689B1 (de) | 2001-05-30 |
Family
ID=7816412
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP97122763A Expired - Lifetime EP0850689B1 (de) | 1996-12-30 | 1997-12-23 | Kuttermesser |
Country Status (7)
Country | Link |
---|---|
US (1) | US5996917A (de) |
EP (1) | EP0850689B1 (de) |
JP (1) | JPH10202578A (de) |
AT (1) | ATE201615T1 (de) |
CA (1) | CA2225976C (de) |
DE (1) | DE19654733C1 (de) |
ES (1) | ES2159806T3 (de) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10141712C1 (de) * | 2001-08-25 | 2003-03-27 | Eberhard Haack | Einrichtung zur Verringerung des Umlaufens von Rohstoffen mittels Bremsflächen und Antihaftbeschichtung an Kuttermessern |
EP1985369A2 (de) | 2007-04-25 | 2008-10-29 | ASTOR Schneidwerkzeuge GmbH | Schneidmaschinenmesser für die Lebensmittelherstellung |
DE102007026321A1 (de) | 2007-04-25 | 2008-11-06 | Astor Schneidwerkzeuge Gmbh | Schneidmaschinenmesser für die Lebensmittelherstellung |
DE102015200878A1 (de) | 2015-01-20 | 2016-07-21 | Be Maschinenmesser Gmbh & Co. Kg | Messer mit Sonderschneiden |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19823412C2 (de) * | 1998-05-26 | 2003-12-24 | Eberhard Haack | Kuttermesser |
GB2346116A (en) | 1999-01-30 | 2000-08-02 | John Robert French | Rotary cutter for mine clearance |
GB2355907A (en) * | 1999-11-02 | 2001-05-09 | J R French Ltd | A blade for digging assembly, and related apparatuses |
JP4647076B2 (ja) * | 2000-10-18 | 2011-03-09 | ポリプラスチックス株式会社 | ペレット化用樹脂カッティング装置及びペレット化方法 |
US6358134B1 (en) | 2001-01-18 | 2002-03-19 | Crescent Manufacturing Company | Skinner blade |
EP2080557A1 (de) * | 2001-10-18 | 2009-07-22 | Kadant Black Clawson Inc. | Extraktionsgrundplatte mit Laser- oder wasserstrahlgeschnittenen Öffnungen |
US20050086814A1 (en) * | 2003-10-27 | 2005-04-28 | Hsin-Fu Huang | Cutter of juicer |
DE102008019776A1 (de) * | 2008-04-18 | 2009-10-22 | CFS Bühl GmbH | Verfahren, Vorrichtung sowie Messer zum Aufschneiden von Lebensmitteln |
JP5290704B2 (ja) * | 2008-11-06 | 2013-09-18 | 株式会社タハラ | パリソン切断用ロータリーカッタおよび中空成形機のパリソン切断装置 |
DE102015202199A1 (de) * | 2015-02-06 | 2016-08-25 | BSH Hausgeräte GmbH | Schneidscheibe |
IT201700017460A1 (it) | 2017-02-16 | 2018-08-16 | Marcello Quadrana | Sistema di separazione del collagene dalla carne macinata. |
DE102020101898A1 (de) * | 2020-01-27 | 2021-07-29 | Be Maschinenmesser Gmbh & Co. Kg | Schneidmaschinenmesser für die Lebensmittelherstellung |
US20230217945A1 (en) | 2020-04-21 | 2023-07-13 | Cargill, Incorporated | Animal fat mimic from plant source |
WO2022086978A1 (en) | 2020-10-19 | 2022-04-28 | Cargill, Incorporated | Crumble pieces comprising plant-sourced lipid and inulin |
WO2023039555A1 (en) | 2021-09-10 | 2023-03-16 | Cargill, Incorporated | Meat analogue products comprising modified starch |
DE102021128768A1 (de) | 2021-11-04 | 2023-05-04 | Be Maschinenmesser Gmbh & Co. Kg | Maschinenmesser |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE629843C (de) * | 1936-05-13 | A Weiss & Co Maschf | Messer fuer Fleischkutter o. dgl. | |
DE1075458B (de) * | 1960-02-11 | Hamburg Karl Böhm | Messeranordnung für Fleischzerkleinerungsmaschinen | |
DE421712C (de) * | 1925-03-11 | 1925-11-20 | Maschf | Sichelfoermiges, mit glatter, saegezahnartiger oder wellenfoermiger Schneidekante versehenes Kuttermesser |
AT139488B (de) * | 1933-10-13 | 1934-11-26 | A Weiss & Co Maschf | Messer für Fleischkutter od. dgl. |
DE676550C (de) * | 1936-06-03 | 1939-06-06 | Max Krause | Kuttermesser |
CH367729A (de) * | 1959-02-09 | 1963-02-28 | Kark & Wolf | Fleischzerkleinerungsmaschine |
DE1802611U (de) * | 1959-10-27 | 1959-12-17 | Kark & Wolf | Schneidmesser fuer fleischkutter oder aehnliche maschinen. |
US3083922A (en) * | 1961-08-11 | 1963-04-02 | In Sink Erator Mfg Company | Shredder rotors for garbage disposers |
FR2447704A1 (fr) * | 1979-02-01 | 1980-08-29 | Seb Sa | Appareil electromenager a couteau rotatif |
SU1479095A1 (ru) * | 1987-07-08 | 1989-05-15 | Московский технологический институт мясной и молочной промышленности | Нож куттера |
DE4214730C2 (de) * | 1992-05-08 | 1994-02-24 | Stimpfl Christof | Kuttermesser |
DE4339496A1 (de) * | 1993-11-19 | 1995-05-24 | Voronez Mechanical Plant | Messer und Messerkopf für eine Cuttermaschine zur Fleischzerkleinerung |
-
1996
- 1996-12-30 DE DE19654733A patent/DE19654733C1/de not_active Expired - Lifetime
-
1997
- 1997-12-23 EP EP97122763A patent/EP0850689B1/de not_active Expired - Lifetime
- 1997-12-23 ES ES97122763T patent/ES2159806T3/es not_active Expired - Lifetime
- 1997-12-23 AT AT97122763T patent/ATE201615T1/de active
- 1997-12-26 JP JP9360850A patent/JPH10202578A/ja active Pending
- 1997-12-30 CA CA002225976A patent/CA2225976C/en not_active Expired - Fee Related
- 1997-12-30 US US09/000,730 patent/US5996917A/en not_active Expired - Lifetime
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10141712C1 (de) * | 2001-08-25 | 2003-03-27 | Eberhard Haack | Einrichtung zur Verringerung des Umlaufens von Rohstoffen mittels Bremsflächen und Antihaftbeschichtung an Kuttermessern |
EP1985369A2 (de) | 2007-04-25 | 2008-10-29 | ASTOR Schneidwerkzeuge GmbH | Schneidmaschinenmesser für die Lebensmittelherstellung |
DE102007026321A1 (de) | 2007-04-25 | 2008-11-06 | Astor Schneidwerkzeuge Gmbh | Schneidmaschinenmesser für die Lebensmittelherstellung |
DE102015200878A1 (de) | 2015-01-20 | 2016-07-21 | Be Maschinenmesser Gmbh & Co. Kg | Messer mit Sonderschneiden |
WO2016116519A1 (de) * | 2015-01-20 | 2016-07-28 | Be Maschinenmesser Gmbh & Co. Kg | Messer mit sonderschneiden |
Also Published As
Publication number | Publication date |
---|---|
JPH10202578A (ja) | 1998-08-04 |
ATE201615T1 (de) | 2001-06-15 |
CA2225976C (en) | 2005-12-06 |
EP0850689A1 (de) | 1998-07-01 |
ES2159806T3 (es) | 2001-10-16 |
US5996917A (en) | 1999-12-07 |
CA2225976A1 (en) | 1998-06-30 |
DE19654733C1 (de) | 1998-05-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0850689B1 (de) | Kuttermesser | |
DE3990873C2 (de) | Verfahren und Vorrichtung zum Zerhacken, Feinzerkleinern und Mischen von gefrorenen Rohmaterial, wieTierfleisch, Fischfleisch und Bohnen | |
DE2737683C2 (de) | ||
DE69635833T2 (de) | Verfahren und Vorrichtung zur Herstellung von geriebenem Käse | |
EP0657218B1 (de) | Vorrichtung zum Schneiden von Fleisch | |
DE4214730C2 (de) | Kuttermesser | |
DE102006060956A1 (de) | Häckselmesser für landwirtschaftliche Erntemaschinen | |
DE69721001T2 (de) | Ausgabeplatte für einen nahrungsmittelautomaten | |
DE60303937T2 (de) | Schneidemaschine für lebensmittel | |
DE2809609C2 (de) | Schneidsatz für Fleischwölfe | |
DE102010055786B4 (de) | Lochscheibensystem | |
DE4301787C1 (de) | Messer für Fleischwölfe | |
DE102015200878A1 (de) | Messer mit Sonderschneiden | |
EP2942136A2 (de) | Vorrichtung und verfahren zum schneiden eines gefrorenen, strangförmigen lebensmittels in scheiben | |
DE102010055785B4 (de) | Konti Kutter Vakuum | |
DE1279415B (de) | Einteilige Messertrommel fuer Haeckselmaschinen | |
DE102007026321A1 (de) | Schneidmaschinenmesser für die Lebensmittelherstellung | |
DE2432112C2 (de) | Kuttermesser | |
DE3141347A1 (de) | Strohschnitzelvorrichtung | |
DE10141712C1 (de) | Einrichtung zur Verringerung des Umlaufens von Rohstoffen mittels Bremsflächen und Antihaftbeschichtung an Kuttermessern | |
DE19823413A1 (de) | Messer für Schneidmaschinen | |
AT350419B (de) | Kuttermesser | |
DE3136757C2 (de) | Kuttermesser | |
DE4429046A1 (de) | Slicermesser | |
DE738698C (de) | Zerkleinerungsvorrichtung fuer Fleisch o. dgl. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT CH DK ES FR GB IT LI NL SE |
|
AX | Request for extension of the european patent |
Free format text: AL;LT;LV;MK;RO;SI |
|
17P | Request for examination filed |
Effective date: 19980806 |
|
AKX | Designation fees paid |
Free format text: AT CH DK ES FR GB IT LI NL SE |
|
RBV | Designated contracting states (corrected) |
Designated state(s): AT CH DK ES FR GB IT LI NL SE |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: 8566 |
|
17Q | First examination report despatched |
Effective date: 20000223 |
|
GRAG | Despatch of communication of intention to grant |
Free format text: ORIGINAL CODE: EPIDOS AGRA |
|
GRAG | Despatch of communication of intention to grant |
Free format text: ORIGINAL CODE: EPIDOS AGRA |
|
GRAH | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOS IGRA |
|
GRAH | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOS IGRA |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT CH DK ES FR GB IT LI NL SE |
|
REF | Corresponds to: |
Ref document number: 201615 Country of ref document: AT Date of ref document: 20010615 Kind code of ref document: T |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
ITF | It: translation for a ep patent filed | ||
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20010830 Ref country code: DK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20010830 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: NV Representative=s name: A. BRAUN, BRAUN, HERITIER, ESCHMANN AG PATENTANWAE |
|
GBT | Gb: translation of ep patent filed (gb section 77(6)(a)/1977) |
Effective date: 20010810 |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: FG2A Ref document number: 2159806 Country of ref document: ES Kind code of ref document: T3 |
|
RAP2 | Party data changed (patent owner data changed or rights of a patent transferred) |
Owner name: HAACK, EBERHARD, DR. Owner name: WILKE, JUERGEN, PROF. DR. Owner name: EHRLE, EGON, DIPL.-ING. |
|
RIN2 | Information on inventor provided after grant (corrected) |
Free format text: EHRLE, EGON, DIPL.-ING. * WILKE, JUERGEN, PROF. DR. * HAACK, EBERHARD, DR. |
|
ET | Fr: translation filed | ||
REG | Reference to a national code |
Ref country code: GB Ref legal event code: IF02 |
|
NLT2 | Nl: modifications (of names), taken from the european patent patent bulletin |
Owner name: EHRLE, EGON, DIPL.-ING. EN WILKE, JUERGEN, PROF. D |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
26N | No opposition filed | ||
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PFA Owner name: WILKE, JUERGEN, PROF. DR. Free format text: WILKE, JUERGEN, PROF. DR.#TRAUTMANNSTRASSE 1#06366 KOETHEN (DE) $ HAACK, EBERHARD, DR.#MARTHA-BRAUTZSCH-STRASSE 8#06108 HALLE/S. (DE) $ EHRLE, EGON, DIPL.-ING.#WARSCHAUER STRASSE 34#15566 SCHOENEICHE (DE) -TRANSFER TO- WILKE, JUERGEN, PROF. DR.#TRAUTMANNSTRASSE 1#06366 KOETHEN (DE) $ HAACK, EBERHARD, DR.#MARTHA-BRAUTZSCH-STRASSE 8#06108 HALLE/S. (DE) $ EHRLE, EGON, DIPL.-ING.#WARSCHAUER STRASSE 34#15566 SCHOENEICHE (DE) |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PCAR Free format text: NEW ADDRESS: HOLBEINSTRASSE 36-38, 4051 BASEL (CH) |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 19 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 20151221 Year of fee payment: 19 Ref country code: CH Payment date: 20151222 Year of fee payment: 19 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: AT Payment date: 20151217 Year of fee payment: 19 Ref country code: NL Payment date: 20151221 Year of fee payment: 19 Ref country code: FR Payment date: 20151218 Year of fee payment: 19 Ref country code: ES Payment date: 20151218 Year of fee payment: 19 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: IT Payment date: 20151222 Year of fee payment: 19 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: MM Effective date: 20170101 |
|
REG | Reference to a national code |
Ref country code: AT Ref legal event code: MM01 Ref document number: 201615 Country of ref document: AT Kind code of ref document: T Effective date: 20161223 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 20161223 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170101 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST Effective date: 20170831 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20170102 Ref country code: AT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20161223 Ref country code: CH Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20161231 Ref country code: IT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20161223 Ref country code: LI Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20161231 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20161223 |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: FD2A Effective date: 20180507 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: ES Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20010530 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: ES Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20161224 |
|
RIC2 | Information provided on ipc code assigned after grant |
Ipc: B02C 18/20 20060101AFI19980320BHEP |