EP1056573A1 - Calibrated cutting device - Google Patents
Calibrated cutting deviceInfo
- Publication number
- EP1056573A1 EP1056573A1 EP99908884A EP99908884A EP1056573A1 EP 1056573 A1 EP1056573 A1 EP 1056573A1 EP 99908884 A EP99908884 A EP 99908884A EP 99908884 A EP99908884 A EP 99908884A EP 1056573 A1 EP1056573 A1 EP 1056573A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- calibration
- knife
- cutting device
- plate
- cavity
- 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.)
- Granted
Links
- 238000005520 cutting process Methods 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000013622 meat product Nutrition 0.000 claims abstract description 3
- 238000000465 moulding Methods 0.000 claims description 6
- 230000002093 peripheral effect Effects 0.000 claims description 2
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 230000000149 penetrating effect Effects 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 238000007493 shaping process Methods 0.000 abstract 10
- 235000013372 meat Nutrition 0.000 description 44
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 229910001315 Tool steel Inorganic materials 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 125000006850 spacer group Chemical group 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
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
- B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
- B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
- B26D7/0641—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form using chutes, hoppers, magazines
-
- 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
- B26D7/018—Holding the work by suction
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
- B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
- B26D7/0608—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by pushers
-
- 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
- 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
- B26D7/32—Means for performing other operations combined with cutting for conveying or stacking 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
- B26D2210/00—Machines or methods used for cutting special materials
- B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
- B26D2210/04—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers controlling the volume by pressing the food product, e.g. meat to a predetermined shape before cutting
Definitions
- the invention relates to a calibration cutting device according to the preamble of claim 1.
- meat products it would be desirable if, for example, beef, pork or turkey meat could be cut in as equal portions as possible and already provided. Pieces of meat of the same size could be used then optimally processed or sold.
- Corresponding calibration devices have also become known, for example, for shaped meat, in which the meat is first processed and compressed again so that it assumes a certain shape. However, this first requires the fibrous processing of the meat into small pieces or it is a matter of residual meat recycling.
- a calibration cutting system with a shaped tube for feeding the meat to a cutting device has already become known.
- the shaped tube can be divided into two parts in the longitudinal direction. At the end of the shaped tube, at a so-called transfer opening, this is followed by a pot-shaped or bowl-shaped recess, the size and volume of which the respective portion is predetermined.
- a cutting knife can then be moved through a spacing gap between the feed opening of the molding tube and the mentioned calibration mold cavity, which causes a pulling cut due to its oblique arrangement of the cutting edges, whereby the corresponding amount of meat in the calibration mold cavity is separated from the large amount of remaining meat in the molding tube can.
- the pot-shaped calibration plate can then be moved so that the amount of meat from the potash contained in the calibration Remove the cavity and transfer it to a conveyor belt, for example.
- the calibration cavity which is always as uniform as possible, cannot be guaranteed with the previously known calibration cutting device.
- the calibration cavity is shaped like a soup plate, that is to say it has a concave curve at the transition from the floor area to the side wall area, avoiding an edge, in order to avoid any air pockets here.
- vacuum suction lines extend from the area of the bottom of the calibration cavity in order to optimally draw the respective next portion of meat into the calibration cavity by means of a further suction device.
- the meat to be processed partially closes the existing intake channels, so that air bubbles located elsewhere between the meat portion and the calibration cavity cannot be extracted. Ultimately, this leads to the meat portions to be separated differing in size and weight at least comparatively strongly.
- the present invention achieves significant improvements over the prior art using comparatively simple means.
- this is achieved by means of a pressing or clamping device which, at least during certain working cycles of the calibration cutting device, at least indirectly presses the calibration mold cavity with the transfer opening of the molded tube in such a way that the desired vacuum is further exerted in this area. well preserved and can work right into the molded tube.
- a hole knife is used as the cutting knife, the hole size of which corresponds at least to the hole size and shape of the feed opening of the calibration cavity.
- the hole knife is then moved longitudinally between the delivery opening of the mold plate and the support surface of the calibration plate accommodating in the calibration cavity.
- the use of the hole knife also further supports the build-up of the vacuum mentioned above, since the hole knife is arranged with a circumferential material section between the delivery opening of the shaped tube and the feed opening of the calibration plate receiving in the calibration cavity.
- the knife preferably has the same shape as the calibration plate and can be ground from full tool steel. In the trailing area, ie in the cutting direction, it is preferably provided with blades that are oriented at two angles to one another.
- the thickness of the knife can be chosen to be extremely thin, preferably between 0.5 mm and 3 mm.
- the pressure between the calibration cavity and the mold cavity, preferably including the hole knife located between them, is not only a prerequisite for a continuous, optimal vacuum effect, but also prevents the knife from having a disadvantageous lubricating effect. Because, according to the invention, the tensioning effect enables a extremely thin knives are used, with the further advantage that practically no residual meat quantities can remain in the volume range corresponding to the thickness of the knife material, since the wedge effect of the knife is only minimal due to its small thickness.
- Figure 1 is a schematic longitudinal side view through a vertical central longitudinal section through the calibration cutting device
- Figure 2 is a schematic horizontal plan view at the height of the cutting knife with the omission of a molded tube
- FIG. 3 an enlarged detailed view from FIG.
- the calibration cutting device shown in the figures comprises a base 1, which is also referred to below as the base frame.
- a pressure plate 3 In the area of one end side of the base frame 1, which is rectangular in plan view, a pressure plate 3 is mounted, which has a cylindrical bore 5 pointing upwards, in which a cylindrical counterpart 7 of a vacuum plate 9 engages.
- a pressure chamber 11 of a clamping unit 13 is created by the cylindrical counterpart 7 of the vacuum plate 9 engaging in the cylindrical bore 5, the meaning of which will be discussed below.
- compressed air can be supplied to the pressure chamber 11 from a compressed air source, not shown in more detail.
- the vacuum plate 9 mentioned has a vacuum chamber 21 which is connected to a suction connection 25 via a suction line 23.
- a vacuum valve 27, which is only indicated in FIG. 1, is also installed in the suction line 23.
- an insert plate 31 is inserted, which is offset higher by feet or spacers 33 to the bottom of the vacuum chamber 21.
- the upper side 31 'of the insert plate 31 is approximately aligned with the surface 35 of the vacuum plate 9 or is only arranged - preferably only by a fraction of a millimeter - lower than the surface 35 of the vacuum plate 9.
- the shape and dimensioning of the insert plate 31 in plan view, compared to the dimensioning and shape of the vacuum space 21, is also designed in plan view so that only a very small gap between the peripheral edge 39 of the insert plate 31 and the adjacent, surrounding wall surface 43 of the vacuum space 21 arises, this gap being for example between 0.05 to 2 mm, preferably 0.1 to 1 mm, in particular 0.2 to 0.6 mm.
- a gap width of 0.3 mm has been selected.
- the gap height is 5 mm and corresponds to the thickness of the actual insert plate 31 located above the feet 33.
- This small dimension gap 37 ensures that no larger meat particles can be sucked off during the calibration and cutting process (FIG. 3).
- a calibration plate 47 shown in its basic position in FIGS. 1 to 3, rests on the surface 35 and comprises a hollow or calibration mold space 49, which is surrounded by the material of the calibration plate 47 and is open at the top and bottom. Its upward-facing feed opening 51 and its horizontal cross-sectional shape and dimensions correspond to the horizontal cross-sectional shape and dimensions of a molded tube body 53 arranged above the calibration plate 47 with a molded tube 55 located vertically inside, from which meat to be portioned is fed from its top loading side 57 and via one above the loading opening 57 and can be pushed downwards via a press cylinder 59 which can be actuated by a press cylinder 59.
- the shaped tube has an oval cross section in plan view, namely an oval opening 55 ', as can be seen in the plan view in FIG. 2. Apart from the wedge-shaped knife edges 65 ', this oval shape 55' also corresponds to the cross-sectional shape and size of the Calibration hollow mold space 49.
- the molded tube 55 or the molded tube body 53 can be formed from a plurality of plates with corresponding recesses which can be placed on top of one another, the molded tube body 53 or the individual plates forming it being held by two lateral guide columns 71 which are held by the base 1 connected and held on. Alternatively, the molded tube body can also be divided in two in its longitudinal axis, for example in the form of two half-shells.
- the lower contact or sealing surface 66 of the molded body 55 must cover the V-shaped cutout 67 of the knife 65 in the starting or filling position.
- the shape and dimensioning of the opening of the vacuum or vacuum chamber 21 receiving the insert plate 31 is slightly larger than the horizontal cross-sectional shape and dimensioning of the hollow or Calibration mold space 49 in the calibration plate 47 or the horizontal cross-sectional shape or dimensioning of the molded tube 55.
- Knife 65 ie a perforated knife 65 is provided, which is approximately rectangular in plan view, ie plat- 10
- the cutting edges are designed V-shaped in the forward cutting direction in plan view (FIG. 2), the two V-shaped cutting edges 65 'running towards each other converging in the central longitudinal axis of the rectangular hole knife 65.
- the two knife edges 65 ' run, for example, at a 45 ° angle to the central longitudinal plane of the knife, that is to say they form an approximately 90 ° angle with one another, that is, they form an approximately 90 ° angle with each other and thereby achieve a drawing cut.
- the inclination of the knife can also vary accordingly, for example by at least up to +/- 30 ° and more.
- a rotating knife device is fundamentally also conceivable.
- a disk-shaped knife device could be used which comprises closed knife openings 67 which are offset from one another in sectors and whose size and function correspond to the knife opening described above, a circular or partial circular movement of the knife then leading to the outside in order to carry out a cutting process Knife opening sitting axis of rotation would have to be performed.
- a continuous, at least step-wise, rotary movement of the knife device would be possible if all 11
- Knife openings in the rotating hole knife have trailing blades.
- At least two cylinders 73 and 75 can be provided, namely a knife cylinder 73 for moving the perforated knife 65 back and forth in accordance with the arrow representation 77 and a calibration cylinder 75 ent - Speaking the adjustment movements of the calibration plate 47 also in the direction of arrow 77.
- the two calibration cylinders 75, 77 are firmly connected to the knife 65 or the calibration plate 47 by means of clamping holding elements 75 ', 77'.
- the knife preferably has the same shape as the calibration plate and consists of a full tool steel and is ground therefrom.
- the knife thickness can vary in suitable ranges, for example from 0.3 mm to 5 mm, preferably vary from 0.5 mm to 1.0 mm.
- the knife also moves, like the calibration plate (which will be discussed below), at right angles to the vertically oriented shaped tube 55.
- Knife its extended end position after the cutting process
- a valve lifter of the valve arrangement 27 is rotated and the vacuum supply to the vacuum chamber is interrupted. Then the calibration plate is extended to the front. The cylinder exhaust air is also used to vent the vacuum chamber. As a result, the negative pressure per se in the vacuum chamber is broken down more quickly. By reducing the negative pressure it is prevented that there is still a suction effect through the vacuum chamber when the calibration plate is pushed out.
- the further hose connection mentioned above serves as an air connection for the vacuum chamber in order to pump in compressed air here.
- the last hose connection is used for the pressure connection to the vacuum chamber in order to accommodate a vacuum switch in this hose connection in order to measure the pressure in the vacuum chamber.
- a corresponding piece of meat is fed from above through the loading opening 57 into the shaped tube 55, the vacuum generated by a vacuum device (not shown in detail) and effective in the vacuum space 21 drawing the piece of meat further into the shaped tube 55.
- Actuation of the press cylinder 59 supports the feed movement of the piece of meat.
- the leading region of the piece of meat to be portioned is moved downward until the front part of the piece of meat to be portioned completely fills the hollow or calibration mold space 49. Due to the extremely small dimensions of the gaps 37, however, no meat can penetrate into the vacuum and suction gaps 37 or be sucked off thereby.
- the tensioning device 13 is permanently under pressure and tensioned, which has the further advantage that a very thin knife plate or knife disk can be used.
- the thin knife plate is protected against bulges by the pressurized clamping device and is thereby stabilized by the opposite wall sections of the underside 66 of the molded tube body 53 or the top of the calibration plate 47.
- the calibration cylinder 75 and thus the calibration plate 47 are likewise set in advance movement.
- the meat can be transferred either to its own weight or to an additional ejection device, for example downwards, to a transfer station, for example a conveyor belt, etc.
- a simple auxiliary device that ejects the portioned meat can be in the form of levers, for example 15
- a short, sufficiently strong air flow can also serve as the ejection device, which can be generated, for example, by cylinder exhaust air.
- Other ejection devices are also possible.
- the calibration plate and then the perforated knife preferably first move back to their starting position shown in FIGS. 1 to 3 and the process is repeated, i.e. that after reaching the starting position of the knife 65 and the calibration plate 47, the clamping device 13 is again confirmed and a negative pressure is built up in the vacuum space 21 and the meat in the molded tube is further moved in the feed direction by actuating the press ram 61, i.e. is again moved into the calibration mold cavity, etc.
- the press ram 49 moved forward in the molding tube 55 has reached its lowest position (which is not lower than the surface level of the underside of the counterpressure plate 66 of the molding tube body)
- Punching knife and constant shaped tube then differ in the calibration plates by a different thickness in order to change the weight and size of the amount of meat to be portioned. If, however, the size of the amount of meat to be portioned is also to be changed in a side view, then a different hole knife with correspondingly differently dimensioned knife openings and a shaped tube with a different shaped tube cross section would also have to be installed.
- the described calibration cutting device enables meat portions of uniform size to be produced, which differ from one another, for example, only by the smallest amounts of +/- 5 grams and less, for example only by +/- 2 grams.
- the entire control system can be structured differently. For example, an electrical control in the form of a PLC, a contactor or a relay control or in the form of combinations comes into question.
- a microprocessor-based control is also possible, especially if the calibration cutting device is built into a larger system. Even in the embodiment shown, compressed air control has been described. Without this being described in detail, magnetic switches can be provided on the cylinders, working valves and control valves, or, or-, and-, 3/2 way or, for example, 5/2 valves can be used as valves.
- Pressure reducers, pressure gauges and vacuum switches are also components that can be used for operation. 17
- the vacuum valve 27 described can also be actuated by a plunger actuation by the movable knife holder and the reset air.
- a vacuum generator can be based on the Venturi principle to generate a vacuum.
- the vacuum generator can only be switched on by the pneumatic control during the phases when the calibration hollow mold is to be refilled with meat.
- it may also be necessary to always control this unit so that a "vacuum cushion” builds up in the filters until the shock valve 27 opens again.
- a continuously running vacuum pump can of course also be used. Through the valve tappet 27 explained, negative pressure is only fed into the vacuum or negative pressure plate when this negative pressure is required. In the meantime, a vacuum cushion can build up in the filters.
- a cutting cycle time of 1 second can be achieved. This means that one slice of meat can be portioned and ejected per second.
Abstract
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19806561 | 1998-02-17 | ||
DE19806561A DE19806561C2 (en) | 1998-02-17 | 1998-02-17 | Calibration cutting device |
PCT/EP1999/000927 WO1999042260A1 (en) | 1998-02-17 | 1999-02-12 | Calibrated cutting device |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1056573A1 true EP1056573A1 (en) | 2000-12-06 |
EP1056573B1 EP1056573B1 (en) | 2003-11-12 |
Family
ID=7858032
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP99908884A Expired - Lifetime EP1056573B1 (en) | 1998-02-17 | 1999-02-12 | Calibrated cutting device |
Country Status (11)
Country | Link |
---|---|
US (1) | US6390799B1 (en) |
EP (1) | EP1056573B1 (en) |
AT (1) | ATE254014T1 (en) |
AU (1) | AU752193B2 (en) |
CA (1) | CA2321123A1 (en) |
DE (2) | DE19806561C2 (en) |
ES (1) | ES2211052T3 (en) |
HU (1) | HUP0100981A3 (en) |
PL (1) | PL189173B1 (en) |
PT (1) | PT1056573E (en) |
WO (1) | WO1999042260A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109551540A (en) * | 2018-12-07 | 2019-04-02 | 徐沁墨 | A kind of progressive coconut cutting transmission device and its application method |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19921047A1 (en) * | 1999-05-07 | 2000-11-09 | Schill Maja Masch | Device for portioning a piece of meat |
DE19938051B4 (en) * | 1999-08-12 | 2004-04-15 | Völkl, Thomas | Calibrated |
DE19938050A1 (en) * | 1999-08-12 | 2001-02-22 | Thomas Voelkl | Calibration cutting device |
IT1320267B1 (en) * | 2000-10-06 | 2003-11-26 | Tenimenti Angelini Spa | DEVICE FOR THE AUTOMATIC DISTRIBUTION OF FOOD PRODUCTS, SUCH AS SLICING FOOD PRODUCTS. |
DE10124118B4 (en) * | 2001-05-17 | 2004-04-29 | Thomas Völkl | Calibrated |
DE20301908U1 (en) * | 2003-02-07 | 2004-06-09 | Vemag Maschinenbau Gmbh | Portioning device for food |
DE102007019106B4 (en) * | 2006-04-21 | 2011-08-25 | Völkl, Thomas, 83052 | Meat fiber removal |
ATE500935T1 (en) * | 2007-05-04 | 2011-03-15 | Schill Maja Masch | DEVICE FOR PORTIONING FOOD |
DE102008013806B4 (en) | 2008-03-12 | 2013-05-29 | Vemag Maschinenbau Gmbh | Portioning device (cutting upwards) |
CN103624823B (en) * | 2013-11-26 | 2015-05-20 | 泰祥集团孵化器有限公司 | Onion slicing machine |
CN104742190B (en) * | 2015-03-30 | 2016-08-17 | 国家电网公司 | A kind of bed die being easy to cutting wire plastic bushing |
KR101901592B1 (en) * | 2016-10-12 | 2018-09-28 | (주) 에프에스티 | Tube cutting device |
DE102017102385A1 (en) | 2017-02-07 | 2018-08-09 | Weber Maschinenbau Gmbh Breidenbach | Gripper, cutting device and method of cutting a product |
CN107160473B (en) * | 2017-06-20 | 2022-08-19 | 安徽祥利机械有限公司 | Feeding device for sealing shaft bushing of motorcycle |
EP3888467A1 (en) * | 2017-07-03 | 2021-10-06 | Weber Maschinenbau GmbH Breidenbach | Provision of web-shaped sheet material to a cutting area |
TWI660824B (en) * | 2018-05-14 | 2019-06-01 | 光纖電腦科技股份有限公司 | Full-automatic punching machine and punching operation method |
CN111571675B (en) * | 2020-05-19 | 2021-11-02 | 广东中讯通讯设备实业有限公司 | Push type PE pipe slitting device |
CN113650078A (en) * | 2021-06-28 | 2021-11-16 | 安徽省本草国药饮片有限公司 | Traditional Chinese medicine slicing integrated equipment and method |
CN114536462A (en) * | 2022-02-23 | 2022-05-27 | 扬州维益电力机具有限公司 | High-precision clamping and punching device and method for power electronic components |
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US2021794A (en) * | 1934-12-04 | 1935-11-19 | Anthony D Leone | Hamburger-steak mold |
US2101755A (en) | 1935-10-11 | 1937-12-07 | Samuel D Rosenstone | Slicing machine |
US2500973A (en) * | 1946-04-04 | 1950-03-21 | Ackerman Charles | Slicing machine |
US3733652A (en) * | 1971-06-24 | 1973-05-22 | E House | Device for molding patties and the like |
CH580923A5 (en) * | 1974-08-01 | 1976-10-29 | Buehler Ag Geb | |
DE2501089A1 (en) * | 1975-01-13 | 1976-07-15 | Ihlefeld Karl Helmut | Cutting masses of material hanging together loosely - esp. fibres, elastic foam, etc. into uniform flat layers |
US4039691A (en) * | 1975-12-31 | 1977-08-02 | Campbell Soup Company | Protein texturization by extrusion with internal steam injection |
US4356205A (en) * | 1980-10-24 | 1982-10-26 | Formax, Inc. | Method and apparatus for cutting controlled-volume meat portions from a segment of fresh whole-muscle meat |
US4454804A (en) * | 1981-06-18 | 1984-06-19 | Carnation Company | Apparatus for incorporating additives in extruded foods |
US4731006A (en) * | 1985-08-06 | 1988-03-15 | C&F Packing Co., Inc. | Apparatus for processing food products |
DE3729061A1 (en) | 1987-08-31 | 1989-03-09 | Glass Horst | METHOD AND DEVICE FOR CUTTING FOOD STRIPS |
JPH02227062A (en) * | 1988-08-12 | 1990-09-10 | Masao Kobayashi | Mass like packed food forming device |
GB8901987D0 (en) * | 1989-01-30 | 1989-03-22 | Matthews Bernard Plc | Improvements in the manufacture of food stuffs |
DE19735597A1 (en) * | 1997-08-15 | 1999-02-25 | Schill Maja Masch | Machine slicing meat uniformly for e.g. large catering kitchens and pre-packed meals |
-
1998
- 1998-02-17 DE DE19806561A patent/DE19806561C2/en not_active Expired - Fee Related
-
1999
- 1999-02-12 AU AU28334/99A patent/AU752193B2/en not_active Ceased
- 1999-02-12 US US09/622,282 patent/US6390799B1/en not_active Expired - Lifetime
- 1999-02-12 ES ES99908884T patent/ES2211052T3/en not_active Expired - Lifetime
- 1999-02-12 AT AT99908884T patent/ATE254014T1/en active
- 1999-02-12 PL PL99342391A patent/PL189173B1/en unknown
- 1999-02-12 PT PT99908884T patent/PT1056573E/en unknown
- 1999-02-12 DE DE59907719T patent/DE59907719D1/en not_active Expired - Lifetime
- 1999-02-12 EP EP99908884A patent/EP1056573B1/en not_active Expired - Lifetime
- 1999-02-12 WO PCT/EP1999/000927 patent/WO1999042260A1/en active IP Right Grant
- 1999-02-12 HU HU0100981A patent/HUP0100981A3/en unknown
- 1999-02-12 CA CA002321123A patent/CA2321123A1/en not_active Abandoned
Non-Patent Citations (1)
Title |
---|
See references of WO9942260A1 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109551540A (en) * | 2018-12-07 | 2019-04-02 | 徐沁墨 | A kind of progressive coconut cutting transmission device and its application method |
CN109551540B (en) * | 2018-12-07 | 2021-07-09 | 徐沁墨 | Progressive coconut cutting and conveying device and using method thereof |
Also Published As
Publication number | Publication date |
---|---|
WO1999042260A1 (en) | 1999-08-26 |
PL189173B1 (en) | 2005-06-30 |
HUP0100981A3 (en) | 2002-06-28 |
AU2833499A (en) | 1999-09-06 |
PT1056573E (en) | 2004-04-30 |
CA2321123A1 (en) | 1999-08-26 |
PL342391A1 (en) | 2001-06-04 |
DE19806561C2 (en) | 2000-04-27 |
EP1056573B1 (en) | 2003-11-12 |
AU752193B2 (en) | 2002-09-12 |
DE59907719D1 (en) | 2003-12-18 |
ATE254014T1 (en) | 2003-11-15 |
HUP0100981A2 (en) | 2002-02-28 |
US6390799B1 (en) | 2002-05-21 |
ES2211052T3 (en) | 2004-07-01 |
DE19806561A1 (en) | 1999-08-26 |
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