EP1985369B1 - Schneidmaschinenmesser für die Lebensmittelherstellung - Google Patents

Schneidmaschinenmesser für die Lebensmittelherstellung Download PDF

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Publication number
EP1985369B1
EP1985369B1 EP08103666A EP08103666A EP1985369B1 EP 1985369 B1 EP1985369 B1 EP 1985369B1 EP 08103666 A EP08103666 A EP 08103666A EP 08103666 A EP08103666 A EP 08103666A EP 1985369 B1 EP1985369 B1 EP 1985369B1
Authority
EP
European Patent Office
Prior art keywords
blade
base body
cavity
blade base
blade according
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
EP08103666A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP1985369A3 (de
EP1985369A2 (de
Inventor
Matthias Fleischauer
Ingo Micklisch
Wolfram Prof. Schnäckel
Bernd Marquardt
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.)
ASTOR Schneidwerkzeuge GmbH
Original Assignee
ASTOR Schneidwerkzeuge GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE102007026321A external-priority patent/DE102007026321A1/de
Application filed by ASTOR Schneidwerkzeuge GmbH filed Critical ASTOR Schneidwerkzeuge GmbH
Priority to PL08103666T priority Critical patent/PL1985369T3/pl
Publication of EP1985369A2 publication Critical patent/EP1985369A2/de
Publication of EP1985369A3 publication Critical patent/EP1985369A3/de
Application granted granted Critical
Publication of EP1985369B1 publication Critical patent/EP1985369B1/de
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • 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

Definitions

  • the invention relates to a cutting machine knife for food production, in particular cutter or disc knife, consisting of a knife body and means for receiving and attachment to a drive axle or shaft, wherein the blade body at least one cutting edge is formed or formed, according to the preamble of claim 1.
  • Such a cutter knife is from the German patent application DE 42 14 730 Al already known. There, a cutter knife for the preparation of sausage meat with a crescent-shaped blade is described which on the one hand has a smooth surface with adjacent cutting and cutting edge and on a knee following tip cutting and on the other hand, an emulsification zone with grooves and waves.
  • the execution of the grooves and ramparts causes high rotation of the cutter blade a vacuum on the blade surface.
  • emulsifying sprayed water is performed with the help of the grooves and the resulting negative pressure directly into the dangerous friction and cutting zone of the cutter blade.
  • the grooves and ramparts described provide adequate ventilation of the sausage meat.
  • the grooves and ramparts can be called quasi cooling channels.
  • the radius of the cooling channels corresponds approximately to the radius of the cutting edge, wherein the channels extend beyond the tip cutting edge.
  • the object of the invention is achieved by the cutting machine knife for food production according to the feature combination according to claim 1, wherein the dependent claims represent at least expedient refinements and developments.
  • the indented knives according to the invention are subject to only a very small risk of breakage, i. These have a comparable stability as standard knives without recesses.
  • the recesses in the knife blade result in more intensive and faster product shredding without increasing the heat input into the product compared to standard knives.
  • the depressions in the knife body or knife blade are like separate cutting and mixing tools, i. it comes here to a turbulence with the result of a self-adjusting homogeneous mixture and crushing and ultimately an improvement of the emulsification process.
  • the knife body has to achieve the mentioned advantages in its area outside the at least one cutting edge at least one side of the aforementioned recesses, said recess is located in a portion of the blade body, which comes into contact with the material to be crushed in the usual application of the knife.
  • the recesses are formed as a groove, which has a curved course, wherein the end portions of the groove preferably from semicircular or arcuate, while avoiding discontinuities or sharp edges.
  • the depressions can be designed to be embellished on both sides of the blade body, wherein the one or more opposite well pairs are laterally offset from each other to prevent material weakening.
  • a chamfer is formed in the transition region of the respective side surface of the recess to the surface of the blade base body. This chamfer improves the desired mixing and turbulence in the comminution process, without there being any noticeable increase in the surface temperature of the cutting blade and thus of the sausage meat, or of the material to be treated.
  • the thickness of the blade base body is at least twice as large as the depth of the circular shape or the groove-shaped depression, at least in the region of the recesses. It has been found that the total area of the sum of the depressions rather than the total volume of the depressions is decisive for the desired effects.
  • stability-increasing webs may be arranged within the respective depressions or be retained during the development of the corresponding depression.
  • these can have an arrangement or a shape which approximates the course of the cutting edge.
  • the side surfaces of the recesses may have a shape that deviates from the vertical with respect to the surface of the blade main body.
  • the cross-section of a depression may be e.g. have the shape of a trapezoid, a cone or the like.
  • the sickle-shaped cutter knives 1 are usually made of a stainless steel material with at least one cutting edge 2. Furthermore, 1 means 3 for attaching the blade to a drive axle or shaft are present on each cutter knife.
  • Fig. 1 is the recess of the blade base body 4 according to the invention designed as an arcuate groove 6, whose respective end portions 7 are configured in a circular arc.
  • groove-shaped depressions 6 can be present on the front and rear side of the blade base body 4, which are preferably arranged offset from one another laterally.
  • groove-shaped recess 6 with one or more transverse or longitudinal webs, so that the stability behavior and the fracture resistance of a corresponding blade is increased compared to the prior art.
  • the side surfaces of the respective depressions 6 may have a vertical with respect to the surface of the blade body, but also have a skew, with undercuts should be avoided if possible.
  • the invention it is possible to achieve a reduction in the duration of cutters due to improved reduction performance and thus increased protein breakdown and more intensive emulsification.
  • the additional cutting edges created by the depressions and / or elevations promote the roasting of the sausage meat.
  • the knives are provided with recesses formed in the side surface, in particular grooves in the inflow direction of the sausage meat.
  • the groove shape of the knife shape is preferably adapted.
  • the advantages of the grooves provided with grooves in the form of grooves can be summarized as follows.
  • the additional cutting edge through the groove leads to an increase in the crushing power and increased protein digestion with better emulsification.
  • the final product quality is achieved in a shorter cutter time with lower final frying temperatures. The shorter cutter times increase productivity and save energy.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Crushing And Pulverization Processes (AREA)
  • Knives (AREA)
EP08103666A 2007-04-25 2008-04-23 Schneidmaschinenmesser für die Lebensmittelherstellung Not-in-force EP1985369B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL08103666T PL1985369T3 (pl) 2007-04-25 2008-04-23 Nóż do maszyn rozdrabniających dla przetwórstwa środków spożywczych

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007019557 2007-04-25
DE102007026321A DE102007026321A1 (de) 2007-04-25 2007-06-06 Schneidmaschinenmesser für die Lebensmittelherstellung

Publications (3)

Publication Number Publication Date
EP1985369A2 EP1985369A2 (de) 2008-10-29
EP1985369A3 EP1985369A3 (de) 2009-09-02
EP1985369B1 true EP1985369B1 (de) 2013-03-20

Family

ID=39597309

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08103666A Not-in-force EP1985369B1 (de) 2007-04-25 2008-04-23 Schneidmaschinenmesser für die Lebensmittelherstellung

Country Status (2)

Country Link
EP (1) EP1985369B1 (pl)
PL (1) PL1985369T3 (pl)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020101898A1 (de) 2020-01-27 2021-07-29 Be Maschinenmesser Gmbh & Co. Kg Schneidmaschinenmesser für die Lebensmittelherstellung

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111302154B (zh) * 2020-03-12 2024-10-29 青岛铱薪工业自动化有限公司 一种割纱刀
CN115046140A (zh) * 2022-05-13 2022-09-13 河南禾力能源有限公司 一种糠醛水解优化高效排渣管路

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT350419B (de) * 1975-12-18 1979-05-25 Seydelmann Ludwig Kuttermesser
DE3820479A1 (de) * 1988-06-16 1989-02-02 Edwin Schmidt Verfahren und vorrichtung zum emulgieren mittels kutterschneidmesser
DE4214730C2 (de) * 1992-05-08 1994-02-24 Stimpfl Christof Kuttermesser
DE19654733C1 (de) 1996-12-30 1998-05-20 Eberhard Dr Haack Kuttermesser
DE19823413C2 (de) 1998-05-26 2000-08-03 Eberhard Haack Messer für Schneidmaschinen
US7004414B2 (en) * 2004-02-04 2006-02-28 Mei Chi Chen Blade for food processors

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020101898A1 (de) 2020-01-27 2021-07-29 Be Maschinenmesser Gmbh & Co. Kg Schneidmaschinenmesser für die Lebensmittelherstellung
WO2021151936A1 (de) 2020-01-27 2021-08-05 Be Maschinenmesser Gmbh & Co. Kg Schneidmaschinenmesser für die lebensmittelherstellung

Also Published As

Publication number Publication date
EP1985369A3 (de) 2009-09-02
EP1985369A2 (de) 2008-10-29
PL1985369T3 (pl) 2013-11-29

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