EP1598159B1 - Rotary knife - Google Patents

Rotary knife Download PDF

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Publication number
EP1598159B1
EP1598159B1 EP20050009552 EP05009552A EP1598159B1 EP 1598159 B1 EP1598159 B1 EP 1598159B1 EP 20050009552 EP20050009552 EP 20050009552 EP 05009552 A EP05009552 A EP 05009552A EP 1598159 B1 EP1598159 B1 EP 1598159B1
Authority
EP
European Patent Office
Prior art keywords
blade
cutting
angle
cut
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.)
Not-in-force
Application number
EP20050009552
Other languages
German (de)
French (fr)
Other versions
EP1598159A1 (en
Inventor
Helmut Matzunsky
Rainer Schulze
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.)
Weber Maschinenbau GmbH Breidenbach
Original Assignee
ASTOR Schneidwerkzeuge GmbH
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Filing date
Publication date
Application filed by ASTOR Schneidwerkzeuge GmbH filed Critical ASTOR Schneidwerkzeuge GmbH
Publication of EP1598159A1 publication Critical patent/EP1598159A1/en
Application granted granted Critical
Publication of EP1598159B1 publication Critical patent/EP1598159B1/en
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Anticipated expiration legal-status Critical

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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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S83/00—Cutting
    • Y10S83/929—Particular nature of work or product
    • Y10S83/932—Edible
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/465—Cutting motion of tool has component in direction of moving work
    • Y10T83/4766—Orbital motion of cutting blade
    • Y10T83/4795—Rotary tool
    • Y10T83/4824—With means to cause progressive transverse cutting
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/465—Cutting motion of tool has component in direction of moving work
    • Y10T83/4766—Orbital motion of cutting blade
    • Y10T83/4795—Rotary tool
    • Y10T83/4824—With means to cause progressive transverse cutting
    • Y10T83/4827—With helical cutter blade
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/929—Tool or tool with support
    • Y10T83/9372—Rotatable type
    • Y10T83/9377—Mounting of tool about rod-type shaft
    • Y10T83/9379—At end of shaft
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/929—Tool or tool with support
    • Y10T83/9372—Rotatable type
    • Y10T83/9394—Helical tool
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T83/00—Cutting
    • Y10T83/929—Tool or tool with support
    • Y10T83/9372—Rotatable type
    • Y10T83/9403—Disc type

Definitions

  • the invention relates to a rotary blade for the automatic cutting of cuttings, in particular of foods such as cheese, sausage, ham and the like.
  • Such a rotary blade in the form of a disc-shaped rotary cutting blade is from the EP 00 709 170 A1 is known and used in slicers for slicing food such as cheese slices, sausages, ham sides and the like.
  • Such cutting blades operate at high cutting frequencies of over 1,000 cuts / min. and the slices cut by the respective product are formed into stacks in an industrial production, which are then subsequently packaged. In the business area, the cut slices are placed on pallets in a fan-shaped form as far as possible in order to be offered in an appealing form in the shop area.
  • a rotary knife of the generic type is with the DE 101 08 018 A1 become known, in which the radius of the cutting edge is designed non-uniform. This is such that the peripheral cutting edge is formed at certain intervals with depressions and elevations, thus the intended use of so executed rotary knife an interrupted cutting sequence to be achieved, which in turn an improvement in the economics of cutting machines should be achieved when they are equipped with such rotary blades ,
  • a disadvantage of this solution is that when used properly in the wells of the cutting edge of the cutting blade slicing accumulates or is held, which in turn affects the cutting quality, but especially the quality of the cut slices, negative.
  • the invention has for its object to develop rotary blade for food slicing machines for machine cutting of cutting material, preferably for cutting food, with which quality product slices can be produced and stored, this with a further improvement in cost-effectiveness and avoiding the disadvantages of the known Solutions of the prior art.
  • the features of the preamble of claim 1 are from the EP 00 709 170 A1 known.
  • Rotary blades made in accordance with the invention in the form of sickle liqueurs and circular knives are characterized by the design and configuration of their cutting edges, which are formed by the cutting edge of the respective rotary blade and the blade surface adjoining the blade, which are formed with predeterminable angles, the cutting angles.
  • This in such a way that the circumferentially circumferential cutting surface of a rotary knife is designed with cutting angle variable size, thus the respective cutting surface, again with respect to the circumferential circulation, has a wavy running surface structure.
  • the cutting angle of rotary knives according to the invention are formed in a continuous or discontinuous sequence with unequal angular dimensions, the individual cutting angle can be provided at any point of the respective cutting surface, which is particularly dependent on the products to be cut ,
  • the cutting areas of rotary blades in the forms already mentioned, whether designed as sickle blades or circular blades, can be shaped according to the invention.
  • typical sliced cutting knives which are known in practice as slicer knives.
  • the sickle blades are formed with a cutout, so that with each revolution of the slicer blade through this gap, the feed of the material to be cut takes place.
  • Circular knives which are used as a slicing knife, are unchanged in their circular basic structure, run around their axis and, in order to ensure the feed of the material to be cut, are guided in alternating sequence away from the material to be cut or to the material to be cut or, alternatively, the supply or Return of the material to be cut to the circular blade.
  • the design and design of the cutting areas of these slicer knives is carried out according to the features of the present invention.
  • the respective cutting surface of a rotary blade is formed with cutting angles, which have different angular dimensions in alternating sequence.
  • the process of cutting the material to be cut and the traceable further cutting process are positively influenced. Furthermore, the deposit pulse of the sliced product slices positively, since a blunt cutting angle has a positive effect on the laying of the sliced product slices, while a relatively blunt cutting angle for the cutting process has a negative effect, so that it is advantageous to perform a cutting angle in the gate area with a smaller angle with respect to the downstream cutting angle for depositing ,
  • the combination and selectability of the size design of the cutting edges and their arrangement on the respective cutting surface thus positively influence the cutting operations, depending on the prevailing conditions when cutting food products of different strengths and consistencies. It is also advantageous to bear in mind that the modification of the edge angle or angles perpendicular to the direction of movement of the material to be cut both the cutting forces are affected and the storage process of sliced product slices.
  • the sickle knife 1 is designed with a variable cutting radius, whose outer circulation is designed as a cutting edge 2.
  • the sickle knife 1 is formed with a cutting surface 3, which rotates with the cutting edge 2 of the sickle blade 1 and is directed to the center of the sickle blade 1.
  • the cutting surface 3 is formed inclined, the inclination surface is formed with different inclination angles, which form the or the cutting edge angle 7 of the sickle blade 1.
  • the cutting surface 3 is adjoined in the radial direction by an inclined surface part 4, which merges into a parallel surface part 6, which, relative to the center axis of the sickle blade 1, extends vertically.
  • a receiving opening 9 is provided in the center of the sickle knife 1, via which the sickle knife 1 for receiving unit of a food cutting machine recording.
  • a so-called coding point 8 is provided on the surface part 6 of the sickle knife 1.
  • FIGS. 2 to 4 show sectional views of the cutting area of the sickle blade 1.
  • the sectional views are chosen arbitrarily to illustrate the invention, also every other cutting position of the cutting area documents the formation of the cutting area in particular the formation and arrangement of the cutting edge 7 to 7 "from the sickle knife.
  • the FIG. 2 shows the formation of the cutting area of sickle blade 1 with a cutting angle 7, also referred to as ⁇ 1, which extends from the cutting edge 2 on the cutting surface 3.
  • a manufactured according to the invention rotary blade in the form of a circular blade 12 is in the FIG. 5 shown. From the outer edge of the circular blade 12 circumferential cutting edge 2 extends the cutting surface 3, which merges into an oblique surface portion 4 and this in turn into the parallel surface portion. 6
  • the circular blade 12 is formed with a receiving opening 9 and through holes 11.
  • the coding point 8 is also provided in the surface part 6, find in the corresponding coding elements recording.
  • the cutting surface 3 is formed analogously to the sickle blade 1 with different inclinations, which also form the cutting edge angle 7 to 7 n in the circular blade 12.
  • the formed in different sizes cutting angle, here the cutting angle 7 to 7 "of the circular blade 12, show the FIGS.
  • the cutting edges 7 to 7 ', 7 " can be provided at any point of the cutting surface 3 and thereby have unequal angular dimensions the cutting surface 3 and the size training depends on the product to be cut.
  • the cutting angle 7 to 7 'described and illustrated in the exemplary embodiments are chosen by way of example.
  • the arrangement of several cutting angle 7 to 7 n on the cutting surface 3 of each rotary blade is given. This relates to the formation of the cutting edge angle 7 in terms of their angular size, their arrangement and training in a steady or discontinuous sequence on the rotating cutting surface 3 of a rotary blade made according to the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food-Manufacturing Devices (AREA)
  • Non-Silver Salt Photosensitive Materials And Non-Silver Salt Photography (AREA)
  • Valve-Gear Or Valve Arrangements (AREA)
  • Soil Working Implements (AREA)
  • Crushing And Pulverization Processes (AREA)

Abstract

The rotary cutter is designed as a sickle blade (1) or circular blade with a cutting face (3) which has different sized blades starting from the cutting edge (2) and ending in the inclined flat part (4). An alternating sequence of the blades produces a corrugated surface structure. The number, sequence and angular measurements of the cutting angles are determined in dependence on the substance being cut.

Description

Die Erfindung betrifft ein Rotationsmesser zum maschinellen Zerteilen von Schneidgut, insbesondere von Lebensmitteln wie Käse, Wurst, Schinken und dergleichen.The invention relates to a rotary blade for the automatic cutting of cuttings, in particular of foods such as cheese, sausage, ham and the like.

Ein derartiges Rotationsmesser in Form eines scheibenförmigen Umlauf-Schneidmessers ist aus der EP 00 709 170 A1 bekannt und wird in Schneidmaschinen zum Zerschneiden von Lebensmitteln wie Käselaiben, Würsten, Schinkenseiten und dergleichen verwendet.Such a rotary blade in the form of a disc-shaped rotary cutting blade is from the EP 00 709 170 A1 is known and used in slicers for slicing food such as cheese slices, sausages, ham sides and the like.

Derartige Schneidmesser arbeiten mit hohen Schnittfrequenzen von über 1.000 Schnitten/min. und die vom jeweiligen Produkt geschnittenen Scheiben werden bei einer industriellen Fertigung zu Stapeln herausgebildet, welche dann anschließend abgepackt werden.
Im Geschäftsbereich werden die geschnittenen Scheiben weitestgehend auf Paletten in gefächerter Form aufgelegt, um in ansprechender Form im Ladenbereich angeboten werden zu können.Such cutting blades operate at high cutting frequencies of over 1,000 cuts / min. and the slices cut by the respective product are formed into stacks in an industrial production, which are then subsequently packaged.
In the business area, the cut slices are placed on pallets in a fan-shaped form as far as possible in order to be offered in an appealing form in the shop area.

Neben rotationssymmetrischen Rundmessern haben sich in der Vergangenheit immer stärker Messer durchgesetzt, die eine sichel- oder spiralförmige Außenkontur aufweisen, wobei in einem Winkelbereich die Außenkontur eine Lücke aufweist, so dass einmal pro Umdrehung das Schneidgut durch die Lücke vorgeschoben werden kann. Durch solche Rotationsmesser, die auch als Slicermesser bezeichnet werden, lassen sich sehr viel höhere Schneidleistungen erzielen, da gegenüber den Rundmessern nicht mehr erforderlich ist, das Messer nach jedem Schnitt quer zur Rotationsachse aus dem Arbeitsbereich herauszufahren, um das zu zerschneidende Produkt für die nächste Scheibe zustellen zu können, wobei für die Schneidbewegung das Messer immer in entgegengesetzte Richtung vorgefahren werden müsste.
Mit derart ausgebildeten Schneidmessern können die Schneidleistungen von zu schneidenden Lebensmitteln wesentlich gesteigert werden. Dies bei Drehzahlen bis 1.500 Umdrehungen/min., was aber auch abhängig ist vom jeweiligen Schneidgut, insbesondere von dessen Konsistenz, die wiederum die Schnittfesdgkeit wesentlich bestimmt.
Der kontinuierliche Vorschub des Schneidgutes in Richtung des Schneidmessers bewirkt aber gleichfalls einen erhöhten Druck und somit eine erhöhte Reibung zwischen dem Schneidmesser und dem Schneidgut, was halt nicht nur zu Reibungsverlusten führt, sondern auch die Oberflächen der erhaltenen Scheiben beeinträchtigt und aufgrund der auch entstehenden höheren Reibungswärme zu optischen und geschmacklichen Beeinträchtigungen des geschnittenen Gutes führen kann.In addition to rotationally symmetrical circular blades have in the past increasingly enforced knives having a sickle or spiral outer contour, wherein in an angular range, the outer contour has a gap, so that once per revolution, the cut material can be advanced through the gap. By means of such rotary knives, which are also referred to as slicer knives, it is possible to achieve much higher cutting performance, because compared with the circular knives it is no longer necessary to move the knife out of the working area after each cut transversely to the rotation axis in order to cut the product to be cut for the next slice to be able to deliver, for the cutting movement, the knife would always have to be driven in the opposite direction.
With such trained cutting knives, the cutting performance of food to be cut can be significantly increased. This at speeds up to 1,500 revolutions / min., Which is also dependent on the particular material to be cut, in particular of its consistency, which in turn essentially determines the Schnittfesdgkeit.
However, the continuous feed of the material to be cut in the direction of the cutting blade also causes increased pressure and thus increased friction between the cutting blade and the cutting material, which not only leads to friction losses, but also affects the surfaces of the resulting discs and due to the resulting higher frictional heat can lead to visual and taste impairments of the cut material.

Die Nachteile sollen mit den Lösungen der bereits oben genannten EP 0 709 170 A1 und der DE 196 46 656 C2 weitestgehend vermieden werden, was durch besondere und abgestufte Winkelgestaltungen der Rotationsmesser und insbesondere durch das Vorsehen von Freischliffen auf der dem noch zu schneidenden Schneidgut zugewandeten Seite erreicht werden soll.
Zu diesem Zweck besitzen die Umlauf-Schneidmesser auf ihrer mit der Stirnfläche des Schneidgutes zusammenarbeitenden Messerseite eine verhältnismäßig kleine ringförmige Zone und einen radial weiter innen liegenden Bereich, der dem Schneidgut zugewandten Messerseite vertieft ausgebildet ist, um die Berührungsflächen zwischen dem Schneidgut und den Umlaufschneidmessern zu verringern, wodurch gleichfalls die Schwingungen in den Umlauf Schneidmessern herabgesetzt werden sollen.The disadvantages should be with the solutions of the above mentioned EP 0 709 170 A1 and the DE 196 46 656 C2 be largely avoided, which by special and graded angular shapes of the rotary blade and in particular by the provision of free grinding on the side yet to be cut cutting material facing side to be achieved.
For this purpose, the recirculating cutting knives have on their cooperating with the end face of the material to be cut knives a relatively small annular zone and a radially inner area, the cutting material facing knife side is formed recessed to reduce the contact surfaces between the cutting material and Umlaufschneidmessern , whereby also the vibrations in the circulation cutting knives should be reduced.

Ein Rotationsmesser der gattungsgemäßen Art ist mit der DE 101 08 018 A1 bekannt geworden, bei dem der Radius der Schneidkante ungleichförmig gestaltet ist. Dies derartig, dass die umlaufende Schneidkante in bestimmten Abständen mit Vertiefungen und Erhebungen ausgebildet ist, somit beim bestimmungsgemäßen Einsatz derart ausgeführter Rotationsmesser eine unterbrochene Schnittfolge erreicht werden soll, wodurch wiederum eine Verbesserung der Wirtschaftlichkeit von Schneidmaschinen erzielt werden soll, wenn diese mit derartigen Rotationsmessern bestückt sind.
Nachteilig bei dieser Lösung ist, dass sich beim bestimmungsgemäßen Einsatz in den Vertiefungen der Schneidkante des Schneidmessers Schneidgut ansammelt bzw. festgehalten wird, was wiederum die Schneidqualität, aber insbesondere die Qualität der geschnittenen Scheiben, negativ beeinflusst.A rotary knife of the generic type is with the DE 101 08 018 A1 become known, in which the radius of the cutting edge is designed non-uniform. This is such that the peripheral cutting edge is formed at certain intervals with depressions and elevations, thus the intended use of so executed rotary knife an interrupted cutting sequence to be achieved, which in turn an improvement in the economics of cutting machines should be achieved when they are equipped with such rotary blades ,
A disadvantage of this solution is that when used properly in the wells of the cutting edge of the cutting blade slicing accumulates or is held, which in turn affects the cutting quality, but especially the quality of the cut slices, negative.

Der Erfindung liegt die Aufgabe zugrunde, Rotationsmesser für Lebensmittel-Schneidemaschinen zum maschinellen Zerteilen von Schneidgut, vorzugsweise zum Schneiden von Lebensmitteln zu entwickeln, mit denen qualitätsgerechte Produktscheiben hergestellt und abgelegt werden können, dies bei einer weiteren Verbesserung der Wirtschaftlichkeit und unter Vermeidung der Nachteile der bekannten Lösungen des Standes der Technik.The invention has for its object to develop rotary blade for food slicing machines for machine cutting of cutting material, preferably for cutting food, with which quality product slices can be produced and stored, this with a further improvement in cost-effectiveness and avoiding the disadvantages of the known Solutions of the prior art.

Diese Aufgabe wird erfindungsgemäß mit den Merkmalen des Anspruches 1 gelöst, besondere Ausgestaltungen und vorteilhafte Lösungen sind in den Unteransprüchen angegeben.This object is achieved with the features of claim 1, particular embodiments and advantageous solutions are given in the dependent claims.

Die Merkmale des Oberbegriffs des Anspruchs 1 sind dabei aus der EP 00 709 170 A1 bekannt.The features of the preamble of claim 1 are from the EP 00 709 170 A1 known.

Nach der Erfindung hergestellte Rotationsmesser in Form von Sichelinessern und Kreisessem sind durch die Ausbildung und Gestaltung ihrer Schneidenbereiche charakterisiert, welche herausgebildet werden durch die Schneide des jeweiligen Rotationsmessers und der sich der Schneide anschließenden Schneidenfläche, welche mit vorbestimmbaren Winkeln, den Schneidenwinkeln, ausgebildet sind.
Dies in der Art und Weise, dass die umfänglich umlaufende Schneidenfläche eines Rotationsmessers mit schneidenwinkelveränderlicher Größe ausgeführt ist, somit die jeweilige Schneidenfläche, wiederum bezogen auf deren umfänglichen Umlauf, eine wellenförmig verlaufende Oberflächenstruktur besitzt.
Dabei gehört es gleichfalls zur Erfindung, dass die Schneidenwinkel von nach der Erfindung hergestellten Rotationsmessern in stetiger oder unstetiger Folge mit ungleichgroßen Winkelmaßen ausgebildet sind, wobei die einzelnen Schneidenwinkel an jeder Stelle der jeweiligen Schneidenfläche vorgesehen werden können, was insbesondere abhängig ist von den zu schneidenden Produkten.Rotary blades made in accordance with the invention in the form of sickle liqueurs and circular knives are characterized by the design and configuration of their cutting edges, which are formed by the cutting edge of the respective rotary blade and the blade surface adjoining the blade, which are formed with predeterminable angles, the cutting angles.
This in such a way that the circumferentially circumferential cutting surface of a rotary knife is designed with cutting angle variable size, thus the respective cutting surface, again with respect to the circumferential circulation, has a wavy running surface structure.
It is also part of the invention that the cutting angle of rotary knives according to the invention are formed in a continuous or discontinuous sequence with unequal angular dimensions, the individual cutting angle can be provided at any point of the respective cutting surface, which is particularly dependent on the products to be cut ,

Durch die Ausbildung der Schneidenbereiche, speziell der Schneidenflächen mit unterschiedlich großen Schneidenwinkeln und deren umfänglichen Ausbildungen auf den Schneidenflächen der Rotationsmesser, werden qualitätsgerechte Schneidvorgänge gewährleistet. Dies betrifft sowohl die Schneidvorgänge beim unmittelbaren Anschnitt des zu schneidenden Produktes, aber auch in der weiteren Folge des gesamten Schneidvorganges und des sich daran anschließenden Ablegens der geschnittenen Produktscheiben. Durch die Wahl der unterschiedlichen Schneidenwinkel und deren Ausbildungen auf der Schneidenfläche eines Rotationsmessers sind die Möglichkeiten geschaffen worden, den Schneidvorgang unmittelbar dem jeweils zu schneidenden Produkt anzupassen, dies sowohl beim Anschnittvorgang, dem weiteren Durchschneiden und dem Ablegen, da die einzelnen Lebensmittelprodukte unterschiedliche Konsistenzen und Festigkeiten besitzen. Unter Berücksichtigung dieser Eigenschaften erfolgt die Ausbildung und Anordnung der Schneidenwinkel auf der jeweiligen Schneidenfläche, somit werden Schneidenbereiche von Rotationsmessern geschaffen, die den gegebenen praktischen Bedingungen gerecht werden, was sich in verbesserten Schneidvorgängen und verbesserten Produktqualitäten von geschnittenen Lebensmitteln ausdrückt.Due to the design of the cutting areas, especially the cutting surfaces with different sized cutting angles and their circumferential formations on the cutting surfaces of the rotary blades, quality cutting processes are guaranteed. This applies both to the cutting operations in the immediate cut of the product to be cut, but also in the further consequence of the entire cutting process and the subsequent deposition of the sliced product slices. By choosing the different cutting angle and their training on the cutting surface of a rotary blade, the possibilities have been created to adjust the cutting process directly to the respective product to be cut, both the gate, the further cutting and depositing, since the individual food products different consistencies and strengths have. Taking into account these properties, the formation and arrangement of the Cutting angle on the respective cutting surface, thus cutting areas of rotary knives are created that meet the given practical conditions, which is reflected in improved cutting operations and improved product qualities of cut foods.

Von besonderem Vorteil ist, dass die Schneidenbereiche von Rotationsmessern in den bereits genannten Formen, ob als Sichelmesser oder Kreismesser ausgebildet, gemäß der Erfindung gestaltbar sind.
Dies betrifft auch typische Aufschnitt-Schneidmesser, welche in der Praxis als Slicermesser bekannt sind.
Hier handelt es sich um Sichel- oder auch Kreismesser. Die Sichelmesser sind dabei mit einem Ausschnitt ausgebildet, so dass bei jedem Umlauf des Slicermessers durch diese Lücke der Vorschub des Schneidgutes erfolgt. Kreismesser, welche als Aufschnitt-Schneidmesser zum Einsatz kommen, sind in ihrer kreisrunden Grundstruktur unverändert, laufen um ihre Achse um und werden, um den Vorschub des Schneidgutes zu gewährleisten, in wechselnder Folge vom Schneidgut weg oder zum Schneidgut geführt oder alternativ erfolgt die Zuführung bzw. Rückführung des Schneidgutes zum Kreismesser.
Die Ausbildung und Gestaltung der Schneidenbereiche dieser Slicermesser erfolgt nach den Merkmalen der vorliegenden Erfindung.It is particularly advantageous that the cutting areas of rotary blades in the forms already mentioned, whether designed as sickle blades or circular blades, can be shaped according to the invention.
This also applies to typical sliced cutting knives, which are known in practice as slicer knives.
These are sickle or circular knives. The sickle blades are formed with a cutout, so that with each revolution of the slicer blade through this gap, the feed of the material to be cut takes place. Circular knives, which are used as a slicing knife, are unchanged in their circular basic structure, run around their axis and, in order to ensure the feed of the material to be cut, are guided in alternating sequence away from the material to be cut or to the material to be cut or, alternatively, the supply or Return of the material to be cut to the circular blade.
The design and design of the cutting areas of these slicer knives is carried out according to the features of the present invention.

Es liegt im Rahmen der Erfindung, dass die jeweilige Schneidenfläche eines Rotationsmessers mit Schneidenwinkeln ausgebildet ist, welche in wechselnder Folge unterschiedliche Winkelmaße besitzen.It is within the scope of the invention that the respective cutting surface of a rotary blade is formed with cutting angles, which have different angular dimensions in alternating sequence.

Durch die unterschiedliche Ausbildung der Schneidenwinkel und deren Ausbildung und Anordnung auf den Schneidenflächen von Rotationsmessern, werden der Prozess des Anschneidens des zu schneidenden Gutes und der sich nachvollziehende weitere Schneidvorgang positiv beeinflusst. Ferner wird auch der Ablageimpuls der geschnittenen Produktscheiben positiv beeinflusst, da ein stumpfer Schneidenwinkel sich positiv auf das Ablegen der geschnittenen Produktscheiben auswirkt, demgegenüber ein relativ stumpfer Schneidenwinkel für den Anschneidvorgang negativ wirkt, so dass es vorteilhaft ist, im Anschnittbereich einen Schneidenwinkel mit einem geringeren Winkelmaß gegenüber dem nachgeordneten Schneidenwinkel für das Ablegen auszufuhren.
Die Kombination und Wählbarkeit der größenmäßigen Ausbildung der Schneidenwinkel und deren Anordnung auf der jeweiligen Schneidenfläche beeinflussen somit positiv die Schneidvorgänge, dies in Abhängigkeit der vorherrschenden Bedingungen beim Schneiden von Lebensmittelprodukten unterschiedlicher Festigkeiten und Konsistenzen.
Dabei kommt ferner vorteilhaft zum Tragen, dass die Modifikation des oder der Schneidenwinkel senkrecht zur Fortbewegungsrichtung des Schneidgutes sowohl die Schneidkräfte beeinflusst werden als auch der Ablagevorgang von geschnittenen Produktscheiben.Due to the different design of the cutting angle and their formation and arrangement on the cutting surfaces of rotary blades, the process of cutting the material to be cut and the traceable further cutting process are positively influenced. Furthermore, the deposit pulse of the sliced product slices positively, since a blunt cutting angle has a positive effect on the laying of the sliced product slices, while a relatively blunt cutting angle for the cutting process has a negative effect, so that it is advantageous to perform a cutting angle in the gate area with a smaller angle with respect to the downstream cutting angle for depositing ,
The combination and selectability of the size design of the cutting edges and their arrangement on the respective cutting surface thus positively influence the cutting operations, depending on the prevailing conditions when cutting food products of different strengths and consistencies.
It is also advantageous to bear in mind that the modification of the edge angle or angles perpendicular to the direction of movement of the material to be cut both the cutting forces are affected and the storage process of sliced product slices.

Mit nachfolgendem Ausführungsbeispiel soll die Erfindung näher erläutert werden. Die dazugehörigen Zeichnungen zeigen in

Figur 1:
ein als Slicermesser ausgeführtes Sichelmesser mit unterschiedlichen Schneidenwinkeln in dessen Schneidenbereich,
Figuren 2 bis 4:
Schnittansichten A - A; B - B; C - C; nach Figur 1,
Figur 5:
ein Rotationsmesser in Ausführung eines Kreismessers mit erfindungsgemäß gestalteten Schneidbereichen;
Figuren 6 bis 8:
Schnittansichten A - A; B - B; C - C; nach Figur 5.
With the following embodiment, the invention will be explained in more detail. The accompanying drawings show in
FIG. 1:
a sickle knife designed as a slicing knife with different cutting angles in its cutting area,
FIGS. 2 to 4:
Sectional views A - A; B - B; C - C; to FIG. 1 .
FIG. 5:
a rotary blade in the execution of a circular knife with inventively designed cutting areas;
FIGS. 6 to 8:
Sectional views A - A; B - B; C - C; to FIG. 5 ,

Ein Rotationsmesser in der Ausbildung eines Sichelmessers 1, dieses wiederum als Slicermesser gestaltet, indem das Sichelmesser 1 mit einer Lücke 5 ausgebildet ist, ist in der Figur 1 gezeigt. Das Sichelmesser 1 ist mit einem veränderlichen Schneidenradius ausgeführt, dessen äußerer Umlauf als Schneide 2 ausgebildet ist.A rotary blade in the design of a sickle blade 1, this in turn designed as a slicer knife by the sickle blade 1 is formed with a gap 5, is in the FIG. 1 shown. The sickle knife 1 is designed with a variable cutting radius, whose outer circulation is designed as a cutting edge 2.

Beginnend in der Schneide 2 ist das Sichelmesser 1 mit einer Schneidenfläche 3 ausgebildet, die mit der Schneide 2 des Sichelmessers 1 umläuft und zur Mitte des Sichelmessers 1 gerichtet ist.
Die Schneidenfläche 3 ist geneigt ausgebildet, deren Neigungsfläche mit unterschiedlichen Neigungswinkeln ausgebildet ist, die den bzw. die Schneidenwinkel 7 des Sichelmessers 1 bilden.
Der Schneidenfläche 3 schließt sich in radialer Richtung ein schräges Flächenteil 4 an, welches übergeht in ein parallel verlaufendes Flächenteil 6, welches, bezogen auf die Mittelachse des Sichelmessers 1, senkrecht verläuft.
Im Flächenteil 6 des Sichelmessers 1 ist im Zentrum vom Sichelmesser 1 eine Aufnahmeöffnung 9 vorgesehen, über welche das Sichelmesser 1 zur Aufnahmeeinheit einer Lebensmittelschneidemaschine Aufnahme findet. Über gleichfalls im Flächenteil 6 vorgesehene Durchgangsbohrungen 11 erfolgt die Befestigung des Sichelmessers 1 zur Lebensmittelschneidemaschine. Vorgesehene Bohrungen 10 im Flächenteil 6 des Sichelmessers 1 dienen der Aufnahme von Auswuchtkörpern, um den Rundlauf des Sichelmessers 1 zu gewährleisten.
Um einen Lagebezug zwischen dem Schneidenwinkel 7 des Sichelmessers 1 zu dessen Drehbewegung fixieren zu können und somit in der Folge die Anordnung weiterer Schneidenwinkel, ist auf dem Flächenteil 6 vom Sichelmesser 1 ein sogenannter Kodierpunkt 8 vorgesehen.Starting in the cutting edge 2, the sickle knife 1 is formed with a cutting surface 3, which rotates with the cutting edge 2 of the sickle blade 1 and is directed to the center of the sickle blade 1.
The cutting surface 3 is formed inclined, the inclination surface is formed with different inclination angles, which form the or the cutting edge angle 7 of the sickle blade 1.
The cutting surface 3 is adjoined in the radial direction by an inclined surface part 4, which merges into a parallel surface part 6, which, relative to the center axis of the sickle blade 1, extends vertically.
In the surface part 6 of the sickle blade 1, a receiving opening 9 is provided in the center of the sickle knife 1, via which the sickle knife 1 for receiving unit of a food cutting machine recording. About also provided in the surface part 6 through holes 11, the attachment of the sickle blade 1 for food cutting machine. Provided holes 10 in the surface part 6 of the sickle blade 1 serve to receive balancing bodies in order to ensure the concentricity of the sickle blade 1.
In order to be able to fix a positional relationship between the cutting angle 7 of the sickle blade 1 to the rotational movement and thus in the sequence the arrangement of further cutting angle, a so-called coding point 8 is provided on the surface part 6 of the sickle knife 1.

Die Ausbildung und Anordnung der einzelnen Schneidenwinkel 7 bis 7" zur Schneidenfläche 3 ergibt sich aus den Darstellungen der Figuren 2 bis 4, welche Schnittansichten zum Schneidenbereich des Sichelmessers 1 zeigen.
Die Schnittansichten sind dabei zur Erläuterung der Erfindung willkürlich gewählt, auch jede andere Schnittposition des Schneidenbereiches dokumentiert die Ausbildung des Schneidenbereiches insbesondere die Ausbildung und Anordnung der Schneidenwinkel 7 bis 7" vom Sichelmesser 1.
Die Figur 2 zeigt die Ausbildung des Schneidenbereiches vom Sichelmesser 1 mit einem Schneidenwinkel 7, auch als α 1 bezeichnet, der sich von der Schneide 2 über die Schneidenfläche 3 erstreckt.The design and arrangement of the individual cutting angle 7 to 7 "to the cutting surface 3 results from the illustrations of FIGS. 2 to 4 which show sectional views of the cutting area of the sickle blade 1.
The sectional views are chosen arbitrarily to illustrate the invention, also every other cutting position of the cutting area documents the formation of the cutting area in particular the formation and arrangement of the cutting edge 7 to 7 "from the sickle knife. 1
The FIG. 2 shows the formation of the cutting area of sickle blade 1 with a cutting angle 7, also referred to as α 1, which extends from the cutting edge 2 on the cutting surface 3.

Analog der Figur 2 ergeben sich aus den gewählten Schnittpositionen B - B und C - C die Gestaltung und Anordnung sowie Ausbildung der Schneidenwinkel 7' und 7", wie in den Figuren 3 und 4 gezeigt.
Aus bei diesen Darstellungen sind die Schneidenwinkel 7' und 7" mit α 2 bzw. α 3 gekennzeichnet.
Die Maße für die Ausbildung der Schneidenwinkel 7 bis 7" liegen in Winkelmaßbereichen von 15° bis 40°.Analogous to FIG. 2 result from the selected cutting positions B - B and C - C, the design and arrangement and design of the cutting edge 7 'and 7 ", as in the FIGS. 3 and 4 shown.
Off in these representations, the cutting angle 7 'and 7 "with α 2 or α 3 are marked.
The dimensions for the formation of the cutting angle 7 to 7 "are in Winkelmaßbereichen of 15 ° to 40 °.

Ein nach der Erfindung hergestelltes Rotationsmesser in Form eines Kreismessers 12 ist in der Figur 5 dargestellt. Von der am äußeren Umfang des Kreismessers 12 umlaufenden Schneide 2 erstreckt sich die Schneidenfläche 3, welche übergeht in ein schräges Flächenteil 4 und dieses wiederum in das parallel verlaufende Flächenteil 6.
Zur Aufnahme und Befestigung des Kreismessers 12 in einer Lebensmittelschneidemaschine, ist das Kreismesser 12 mit einer Aufnahmeöffnung 9 und Durchgangsbohrungen 11 ausgebildet.
Der Kodierpunkt 8 ist gleichfalls im Flächenteil 6 vorgesehen, in dem entsprechende Kodierelemente Aufnahme finden.
Die Schneidenfläche 3 ist analog zum Sichelmesser 1 mit unterschiedlichen Neigungen ausgebildet, die auch bei dem Kreismesser 12 die Schneidenwinkel 7 bis 7n herausbilden. Die in unterschiedlicher Größe ausgebildeten Schneidenwinkel, hier die Schneidenwinkel 7 bis 7" des Kreismessers 12, zeigen die Figuren 6 bis 7, deren Schneidenwinkel 7 bis 7" bzw. α 1 bis α 3 Winkelmaße in den Bereichen 15° bis 40° liegen.
Analog dem Ausführungsbeispiel nach Figur 1 erfolgte bei der bildlichen Kennzeichnung der Schnittstellen am Sichelmesser 1 gemäß Fig. 2 bis 4 auch bei dem Kreismesser 12 die Wahl der Schnittpositionen A - A bis C - C ohne bestimmte Vorgabe, weitestgehend willkürlich.A manufactured according to the invention rotary blade in the form of a circular blade 12 is in the FIG. 5 shown. From the outer edge of the circular blade 12 circumferential cutting edge 2 extends the cutting surface 3, which merges into an oblique surface portion 4 and this in turn into the parallel surface portion. 6
For receiving and fixing the circular blade 12 in a food slicing machine, the circular blade 12 is formed with a receiving opening 9 and through holes 11.
The coding point 8 is also provided in the surface part 6, find in the corresponding coding elements recording.
The cutting surface 3 is formed analogously to the sickle blade 1 with different inclinations, which also form the cutting edge angle 7 to 7 n in the circular blade 12. The formed in different sizes cutting angle, here the cutting angle 7 to 7 "of the circular blade 12, show the FIGS. 6 to 7 whose cutting angle 7 to 7 "or α 1 to α 3 angle dimensions in the range 15 ° to 40 °.
Analogous to the embodiment according to FIG. 1 took place in the pictorial marking of the interfaces on the sickle knife 1 according to Fig. 2 to 4 Even with the circular blade 12, the choice of the cutting positions A - A to C - C without specific specification, largely arbitrary.

Bei den nach der Erfindung hergestellten Rotationsmessern können die Schneidenwinkel 7 bis 7', 7" an jeder Stelle der Schneidenfläche 3 vorgesehen sein und dabei ungleiche Winkelmaße besitzen. Die Winkelgestaltung in Anordnung, deren Folge auf der Schneidenfläche 3 und der größenmäßigen Ausbildung ist abhängig vom zu schneidenden Produkt.
So sind die Schneidenwinkel 7, 7', 7" in einer bevorzugten Ausführung mit folgenden Winkelmaßen ausgeführt: Schneidenwinkel 7 = 20°, Schneidenwinkel 7' = 33°, Schneidenwinkel 7" = 20°. Die in den Ausführungsbeispielen beschriebenen und dargestellten Schneidenwinkel 7 bis 7' sind beispielhaft gewählt. Auch die Anordnung mehrerer Schneidenwinkel 7 bis 7n auf der Schneidenfläche 3 eines jeden Rotationsmessers ist gegeben. Dies betrifft die Ausbildung der Schneidenwinkel 7 hinsichtlich ihres Winkelmaßes, ihrer Anordnung und Ausbildung in stetiger oder unstetiger Folge auf der umlaufenden Schneidenfläche 3 eines nach der Erfindung hergestellten Rotationsmessers.In the rotary blades made according to the invention, the cutting edges 7 to 7 ', 7 "can be provided at any point of the cutting surface 3 and thereby have unequal angular dimensions the cutting surface 3 and the size training depends on the product to be cut.
Thus, the cutting edge angles 7, 7 ', 7 "in a preferred embodiment are designed with the following angular dimensions: cutting angle 7 = 20 °, cutting angle 7' = 33 °, cutting angle 7" = 20 °. The cutting angle 7 to 7 'described and illustrated in the exemplary embodiments are chosen by way of example. The arrangement of several cutting angle 7 to 7 n on the cutting surface 3 of each rotary blade is given. This relates to the formation of the cutting edge angle 7 in terms of their angular size, their arrangement and training in a steady or discontinuous sequence on the rotating cutting surface 3 of a rotary blade made according to the invention.

Claims (6)

  1. Rotating knife suitable for food slicing machines for mechanical splitting of material to be cut, in particular of sausage, ham, cheese or the like, with which product slices in line with the required quality can be produced and deposited, possessing a support via which the rotating knife can be fastened to drive the food slicing machine, whereby the radius of the cutting edge is formed either constant in relation to the axis of rotation or continuously increasing around the circumference as regards the direction of rotation, and the rotating knife is thus formed as a sickle blade(1) or a circular knife (12) with smooth cutting edge, which has a blade face (3) that begins in the blade (2) and ends in the sloping face part (4), characterised in that
    the circumferentially rotating blade face (3) displays blade angles (7 to 7n) of different sizes that are arranged in alternating sequence as regards their circumferential rotation in such a way that the blade face (3) has a wave-shaped surface structure.
  2. Rotating knife in accordance with claim 1, characterised in that
    the blade angles (7 to 7n) are formed with angle dimensions in the range of 15 ° to 40 °, whereby in a preferred embodiment the blade angle (7) has an angle dimension of 20 °, the blade angle (7') an angle dimension of 33 ° and the blade angle (7") an angle dimension of 20 °.
  3. Rotating knife in accordance with claims 1 and 2, characterised in that
    the blade angles (7 to 7n) are provided in the blade face (3) in a continuous sequence or in a discontinuous sequence or in combinations with each other.
  4. Rotating knife in accordance with one of claims 1 to 3, characterised in that
    the number, the sequence and the angle dimensions of the blade angles (7 to 7n) are determined as a function of the material to be cut, taking into account the first cut, the middle cut and the depositing pulse of the product slices to be cut.
  5. Rotating knife in accordance with one of claims 1 to 4, characterised in that
    the sickle blade (1) and the circular knife (12) are formed with coding points (8).
  6. Rotating knife in accordance with one of claims 1 to 5, characterised in that
    the blade faces (3) of the sickle blade (1) and the circular knife (12) follow the rotating blade (2) of each rotating knife.
EP20050009552 2004-05-13 2005-04-30 Rotary knife Not-in-force EP1598159B1 (en)

Applications Claiming Priority (2)

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DE102004023670 2004-05-13

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AT (1) ATE418426T1 (en)
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Publication number Publication date
ATE418426T1 (en) 2009-01-15
EP1598159A1 (en) 2005-11-23
ES2320143T3 (en) 2009-05-19
DE102004059479A1 (en) 2005-12-08
US20050262980A1 (en) 2005-12-01
DE502005006308D1 (en) 2009-02-05
DE102004059479B4 (en) 2006-04-06
US7856913B2 (en) 2010-12-28

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