EP2279064A2

EP2279064A2 - Method, device, and knife for cutting open foodstuff

Info

Publication number: EP2279064A2
Application number: EP09753594A
Authority: EP
Inventors: Ralf-Peter Müller
Original assignee: CFS Buehl GmbH
Current assignee: GEA Food Solutions Germany GmbH
Priority date: 2008-04-18
Filing date: 2009-04-17
Publication date: 2011-02-02
Anticipated expiration: 2029-04-17
Also published as: ES2385777T5; DK2471635T3; EP2279064B1; PL2508310T3; EP2425940A1; DK2508310T3; EP2279064B2; EP2471635A1; HUE027473T2; EP2508310B1; PL2425940T3; ES2561880T3; ES2515340T3; PL2471635T3; EP2508310A1; US20110296964A1; PL2279064T5; US9272428B2; ATE552948T1; PT2508310T

Abstract

The method involves inserting a food bar (2) e.g. cheese, into a feed line, where the food bar is transported by a transportation unit (4) towards a knife (11) to cut the food bar. A parameter of the food bar is determined by a vibration sensor and a product sensor, which are assigned to a cutting device. A signal from the product sensor is used for monitoring and/or adjusting the cutting device or a cutting process. An adjustment of a machine parameter is performed based on a function of the signal of the product sensor. An independent claim is also included for a device for separating food slices from a food bar with a rotary knife.

Description

Method, device and knife for slicing food

The present invention relates to a method for separating food slices from at least one food bar with a rotating knife, in which the food bar with at least one transport in the direction of the knife is transportable. Furthermore, the present invention relates to a device for separating food slices of at least one food bar with a rotating knife, in which the food bar can be transported with at least one transport in the direction of the knife, and a knife for slicing food.

The generic method, the device and the knife are known from high-performance slitting machines, as described for example in DE 100 01 338, EP 0 107 056, EP 0 867 263 and GB 2 386 317. In these so-called "slicers" rod-shaped or otherwise shaped foods, such as sausage, cheese, ham or the like are cut into slices with a very high cutting performance. In this case, for example, the food bar by means of a regulated drive by a stationary cutting plane in which the cut is made by a fast-moving, usually rotating knife transported. The slice thickness results from the feed distance of the food bar between two cuts. Accordingly, at a constant blade speed, the regulation of the slice thickness is performed via the feed rate of the food bar. The cut slices are usually combined into portions with constant number of plates and packaged. However, the prior art methods and devices have the disadvantage that problems occur completely unprepared or that changes to the product can not be adequately addressed.

It was therefore the object of the present invention to provide a method and a device which does not have the disadvantages of the prior art.

The object is achieved with a method for slicing a food bar with a device comprising a rotating knife and at least one means of transport in which the food bar is inserted into a feed path and transported by the means of transport in the direction of the knife and thereby cut, the device at least one vibration sensor and / or at least one product sensor, which determines at least one parameter of the food bar is assigned, its signal is used for monitoring and / or adjustment of the device or the cutting process.

In the method according to the invention rod-shaped or otherwise shaped food, such as sausage, cheese, ham or the like are cut into slices with a very high cutting performance. In this case, for example, the food bar by means of a regulated drive by a stationary cutting plane in which the cut is made by a fast-moving, usually rotating knife transported. The slice thickness results from the feed distance of the food bar between two cuts. Accordingly, at a constant blade speed, the regulation of the slice thickness is performed via the feed rate of the food bar. The cut slices are usually combined into portions with constant number of plates and packaged. For the portioning, the knife is preferably moved out of the cutting plane and / or the food to be sliced is withdrawn.

Furthermore, according to the invention, the device is assigned at least one vibration sensor and / or at least one product sensor which determines at least one parameter of the food bar, the signal of which is used to monitor and / or adjust the device or the slicing process.

The vibration sensor is either placed directly on the device and thus absorbs its vibrations directly and / or it is placed in the vicinity and absorbs vibrations of the air, which is excited by the device. The vibration sensor may therefore be, for example, a piezoelectric sensor or a microphone.

Furthermore, according to the invention, at least one parameter is determined with a product sensor. The product sensor can be a camera that waves can record the visible to the human eye, ultraviolet radiation and / or infrared radiation. On the one hand, this camera can be used to determine what kind of food product it is and / or, second, what temperature it has. The sensor may also be a simple temperature sensor. Furthermore, the sensor may be a sensor which receives mechanical properties of the product. The sensor can be placed in the entrance, in the slicing area and downstream of the knife. A measurement downstream of the knife has the advantage that values such as the temperature or mechanical values in the core of the product to be sliced can also be determined.

The signal of the vibration sensor and / or the product sensor is passed on to an evaluation unit, which evaluates their signal.

For example, this signal can be used to determine the wear of parts such as a bearing and other moving parts. Based on this analysis, a proactive service concept can be created in which, for example, the lowest possible maintenance date is determined and / or the required parts are ordered online.

Furthermore, the vibration sensor can be used to adjust the cutting gap. The cutting gap is the gap between the knife and a cutter bar. By adjusting the blade and / or the cutting edge, the size of this gap can be changed. In principle, for an optimum cutting result, the cutting gap should be as small as possible, and the blade should not touch the cutting edge when it is rotating. The knife and / or cutter bar can now be moved towards each other until they touch or almost touch, thereby changing the vibrations that the sensor measures. The evaluation unit then knows that the cutting gap is very small or too small. Preferably, the gap is then increased again by a predetermined amount. This adjustment of the cutting gap is preferably carried out under operating conditions at the selected cutting performance. Preferably, it is done after the knife has been moved away from the cutting bar and back to produce a blank. By the height of Speed of the blade, by temperature influences, by the type of food to be sliced and / or by wear, the shape of the knife and thus the size of the cutting gap changes during cutting. With the signal of the vibration sensor, it is possible to check this cutting gap during the slicing of a food and optionally reset and repeat this setting as often as desired without the cutting process must be interrupted.

Further preferably, the degree of blunting of the blade is determined with the vibration sensors. Depending on the severity of the knife, the vibration behavior of the slicer and / or the noise during cutting of the food products changes. For example, by comparison with stored vibration profiles, the evaluation device can determine how sharp the knife is still and what life it still has before it must be replaced and thereby preferably create a proactive blade switching strategy. This reduces the service life during replacement.

In a further preferred embodiment of the method according to the invention, the setting of at least one machine parameter takes place as a function of the signal of the product sensor. For example, the product sensor determines the nature of the product and / or its temperature. Based on these measurements, for example, the speed of the knife, the feed rate of the food bar, the cutting gap, the movement of the tray table, the axial movement of the blade or the rotor to produce a blank, the product position transverse to the feed direction and / or the XY orientation of the cutting head set. The measurement and the adjustment preferably take place automatically, so that operating errors are at least reduced. For example, with frozen products, the speed of the blade can be reduced to prevent the cut-off products from having an undesirable trajectory.

The cut food slices usually fall on a storage table on which appropriate portions are formed. By certain movements of this tray table differently shaped portions, for example Shingled portions are generated. The movement of this table can now be controlled depending on the signal of a sensor, since the storage location changes depending on, for example, product parameters such as temperature.

Preferably, several food bars are cut simultaneously.

The above object is also achieved by a device for separating food slices of at least one food bar with a rotating knife, in which the food bar with at least one transport in the direction of the knife is transportable, characterized in that it at least one vibrational and / or at least one product sensor is assigned.

The disclosure made for the method according to the invention applies equally to the device according to the invention.

Another object of the device was to provide a hygienic, easy to operate device for separating food slices of at least one food bar available.

This object is achieved with a device for separating food slices of at least one food bar with a rotating, non-rotationally symmetric knife, in which the food bar with at least one transport in the direction of the knife is transportable and the asymmetry of the knife is compensated by a counterweight and the counterweight in which the knife driving shaft and / or is arranged in the blade holder.

For the rotating operation of a non-rotationally symmetric knife, a counterweight is needed. According to the present invention, this counterweight is now not arranged on the blade itself, as in the prior art, but in the shaft driving the blade and / or in the blade receptacle, the blade receptacle being the preferred location for the arrangement of the counterweight. A knife holder is the part of the slicer on which the knife is mounted and which rotates. The blade receptacle may be a part of the shaft, preferably a part that is telescopic, ie that is displaceable relative to the rest of the shaft. The knife holder can also be driven directly and is thus the shaft.

The device according to the invention is very hygienic because the counterweight can no longer pollute. When replacing a knife, the counterweight does not have to be dismantled.

Another object of the present invention was to simplify the operability of a slicing machine and to reduce the time required for a knife change.

The object is achieved with a method for changing from a rotationally arranged, non-rotationally symmetric blade of a device for slicing food bars, which has a counterweight for the knife, the knife change is only the knife and not the counterweight is dismantled.

In the case of the invention, a rotating knife which is not rotationally symmetrical must be exchanged at regular intervals. In such a knife, a counterweight is required for proper operation of the slicing device in order to obtain tolerable vibrations upon rotation of the knife. According to the invention, this counterweight is not dismantled at a blade change but only the blade itself, whereby the operation of the blade change is simplified.

Yet another object of the present invention was to provide a knife for slicing food bars, which is as suitable as possible for a displacement of the knife to produce a blank cut. The problem is solved with a knife for slicing food with a cutting edge and a recess, wherein at least one dimension of the recess is at least 140 mm and a maximum of 450.

According to the invention, the knife has a recess in which at least one dimension is at least 140 mm and a maximum of 450. The recess is preferably a circle whose diameter is between 140 and 450 mm. Preferably, the dimension dimension, preferably the diameter of the recess, is at least 200 and at most 435 mm, more preferably 240-360 mm. This recess is preferably used for storage and / or centering of the blade on the device.

Preferably, the radius of the cutting edge is between 250 and 550 mm. Particularly preferably, the knife is a spiral blade, so that the radius changes with the running length of the cutting edge. The radius is preferably measured from the center of the recess.

The knife is connected by connecting means to the slicing device. Preferably, these means are outside the recess.

Preferably, the weight of the knife, including a holder with which the knife can be hung for binding with the device, a maximum of 23 kg.

Preferably, the ratio of the radius of the cutting edge to the largest dimension of the recess at each point is <2.0, preferably <1.7, more preferably <1.5, and most preferably <1.3. Preferably, this value is always> 0.5, more preferably> 0.55 and most preferably> 0.58.

In the following the invention will be explained in the appendix of the figures. These explanations are merely exemplary and do not limit the general inventive concept. The explanations apply equally to all subjects of the invention.

Figures 1, 2 show the slicing device according to the invention. FIG. 3 shows the blade receptacle with the counterweight

FIG. 4 shows the knife according to the invention.

Figures 1 and 2 show a slicing machine according to the invention. The slicing machine 5 has a knife 11 which cuts a food bar 2 into food slices 12. The knife 11 rotates about a cutter head 10. Typically, the sliced food slices 12 are configured into portions on a tray table (not shown) and then packaged. The person skilled in the art recognizes that several food bars can be cut open at the same time. The food bars 2 are transported with two conveyor belts 4 continuously or discontinuously along the product path in the direction of the cutting plane 6, which is defined by the blade 11 and the cutter bar 1. The knife 11 and the cutting bar 1 act together when cutting. There must always be a cutting gap between the knife 11 and the cutter bar 1 to prevent the knife from touching the cutter bar. However, this cutting gap should be as small as possible in order to prevent a "tearing" of the respective disc and or "Bartbidung". The slice thickness results from the feed distance of the food bar between two cuts. At a constant knife speed, the regulation of the slice thickness takes place via the feed speed of the food bar. The conveyor belts 4 are open on the inlet side. In particular, for portioning must be performed at Hochleistungsslicern blank cuts in which the knife rotates without getting into engagement with the product. This preferably takes place in that the knife 11 is moved away from the cutting plane 6 and away from the product 2. As soon as a sufficient number of idle cuts have been carried out, the knife is moved back in the direction of the cutting bar 1. As can be seen in particular Figure 2, the food bar is brought at its rear end 17 with a gripper 18 in contact. Furthermore, FIG. 2 shows a product sensor 13, in this case a camera, of which the function is explained below.

The device 5 according to the invention has at least one vibration sensor (not shown) and / or at least one product sensor 13, which determines at least one parameter of the food bar. The signal of at least one of these Sensors are used to monitor and / or adjust the device or slicing process.

The vibration sensor measures the frequency and the amplitude of the vibrations occurring.

At least one parameter is determined with the product sensor 13. In the present case, it is a camera that can pick up and process waves of light visible to the human eye, ultraviolet radiation and / or infrared radiation. However, it will be understood by those skilled in the art that in certain applications it may also be useful to filter the wavelength of the observed light. On the one hand, this camera can be used to determine what kind of food product it is and / or what temperature it has. The sensor may also be a sensor that absorbs mechanical properties of the product. The sensor can be placed in the entrance, in the slicing area and downstream of the knife. In the illustration according to FIG. 2, the camera 13 is arranged to measure the knife and, for example, can determine the temperature in the core of the food bar. The camera may be directed to the food bar 2 and / or to the cut food slices 12.

The signal of the vibration sensor and / or the product sensor is passed on to an evaluation unit, which evaluates their signal. For example, an evaluation can be made by comparing the measured frequencies and amplitudes of the oscillations with stored values in order to determine changes. As a result, wear of parts, such as a warehouse and other moving parts can be determined. Furthermore, the vibration sensor can be used to adjust the cutting gap. The cutting gap is the gap between the knife 11 and a cutting bar 1. By adjusting the blade 11 and / or the cutting edge 1, the size of this gap can be changed. In principle, for an optimum cutting result, the cutting gap should be as small as possible, and the blade should not touch the cutting edge when it is rotating. The knife and / or the cutting bar can now, with the blade 11 rotating, be moved towards each other until they touch or almost touch, whereby the vibrations which the sensor measures change. Especially with a touch of knife 11 and cutting bar 1, there will be a noise, which measures the vibration sensor. The evaluation unit then knows that the cutting gap is very small or too small. Preferably, the gap is then increased again by a predetermined amount by the cutting bar and or the knife are moved away from each other. This adjustment of the cutting gap is preferably carried out under operating conditions at the selected cutting power (rated speed). Preferably, it takes place after the knife has been moved away from the cutting bar 1 and back to generate a blank cut. The height of the blade's rotational speed, the effects of temperature, the type of food to be sliced, and / or wear alter the shape of the blade and therefore the size of the cutting gap during slicing. With the signal of the vibration sensor, it is possible to check this cutting gap during the slicing of a food and optionally reset and repeat this setting as often as required without interrupting the cutting process or the speed of the blade must be reduced.

Further preferably, the degree of blunting of the blade is determined with the vibration sensors. Depending on the severity of the knife, the vibration behavior of the slicer and / or the noise during cutting of the food products changes. For example, by comparison with stored vibration profiles, the evaluation device can determine how sharp the knife is still and what life it has before it must be replaced, and thus preferably one Create a proactive blade change strategy. This reduces the downtime during replacement.

Furthermore, the setting of at least one machine parameter takes place as a function of the signal of the product sensor 13. For example, the product sensor determines the type of product and / or its temperature. Based on this measurement, for example, the rotational speed of the blade 11, the feed speed of the food bar 2, the cutting gap, the movement of the tray table, and / or the X-Y orientation of the cutter head 10 are set. The measurement and the adjustment preferably take place automatically, so that operating errors are at least reduced. For example, with frozen products, the speed of the blade can be reduced to prevent the cut-off products from having an undesirable trajectory.

FIG. 3 shows a blade receptacle 16 to which the blade 11 is fastened. The blade receptacle 16 is shown in three views, wherein the middle view represents a section along the line AA, which is shown in the right-hand illustration. The blade holder 16, which rotates together with a drive shaft (not shown), has a base body 24, on which the contact surface 21 and the centering surface 20 are arranged for the knife. The knife 11 is screwed by means of the threaded holes 8 to the base body 24. The threaded holes 8 are arranged so that the knife can be arranged only in a single position on the blade holder. Furthermore, the blade receptacle 16 has a counterweight 15 with which the asymmetry of the blade 11 to be fastened to the blade receptacle is compensated. This counterweight is located below a cover 22 and within the centering surface 20. When mounting the blade 11 on the blade holder 16, the blade is moved over the balance weight 15 and applied to the contact surface 21 and the centering surface 20. The counterweight 15 therefore does not have to be assembled or disassembled during assembly, disassembly or disassembly of the knife. In the counterweight 15 are recesses 19, in which additional weights can be arranged, which can be particularly helpful for a fine balancing. FIG. 4 shows the knife according to the invention, in the present case a spiral knife. This knife has a very large recess 7, which has a diameter D, in the present case 330 mm. At its outer radius, the knife has a cutting edge 9, which has a radius measured from the center of the recess 7 of 200 mm - 465 mm. The claws 3 reduce the friction between the product to be sliced and the knife. The knife is fastened by means of screws, which are screwed through holes 8 in the knife in the thread 8 of the blade holder on the blade holder. The bores are arranged along the diameter of the recess 7 so that the knife can be fixed only in a single position relative to the cutter head, so that the knife is in particular in the correct position relative to the cutter head. By means of the recesses 23, the knife can be held during its attachment to the blade holder. The knife has a very low weight for its size (maximum cutting radius of 500 mm), which, including the knife holder, is less than 23 kilograms. This has a positive effect on the handling of the knife, but also on the forces that occur when the knife is timing out of the cutting plane.

LIST OF REFERENCE NUMBERS

1 cutting edge, cutting bar

2 food bars

3 Freinhoung

4 means of transport, traction belt

5 slicing device

6 cutting plane

7 recess

8 fasteners

9 cutting edge

10 cutting heads

11 knives

12 food slice

13 product sensor

14 product line

15 counterweight

16 knife holder

17 the knife end facing away from the product label

18 grippers

19 balancing weight

20 centering surface

21 contact surface

22 cover

23 recess

24 basic body

D dimension, length, diameter of the recess. 7

R radius of the cutting edge

Claims

Patent claims:

1. A method for slicing a food bar (2) with a device comprising a rotating knife (11) and at least one transport (4, 18), in which the food bar in a feed path (14) and inserted by the transport means (4, 18) is transported in the direction of the knife (11) and thereby cut open, characterized in that the device is associated with at least one vibration sensor and / or at least one product sensor which determines at least one parameter of the food bar, the signal for monitoring and / or setting the device or the cutting process is used.

2. The method according to claim 1, characterized in that an imbalance and / or a bearing wear is determined.

3. The method according to any one of the preceding claims, characterized in that the device has a cutting bar (1) and the cutting gap between the knife (11) and the cutting bar (1) is carried out with the aid of the vibration and / or temperature sensor.

4. The method according to claim 3, characterized in that the cutting gap is carried out at the respective cutting speed.

5. The method according to any one of the preceding claims, characterized in that for portioning at least one blank cut is carried out and that the adjustment of the cutting gap takes place after a blank cut.

6. The method according to any one of the preceding claims, characterized in that at least one of the sensors, the blunting of the blade (11) is determined.

7. The method according to any one of the preceding claims, characterized in that the adjustment of at least one machine parameter in dependence on the signal of the product sensor takes place.

8. The method according to claim 7, characterized in that the rotational speed of the knife, the feed speed of the food bar, the cutting gap, the movement of the tray table, the axial movement of the blade or the rotor to produce a blank, the product position transverse to the feed direction and / or the XY -Orientation of the cutting head is regulated.

9. The method according to any one of the preceding claims, characterized in that a plurality of food bars are cut simultaneously.

10. The method according to any one of the preceding claims, characterized in that the signal is used by the sensor for predicting the maintenance or the blade change.

11. A method for changing from a rotationally arranged, non-rotationally symmetric blade of a device for slicing food bars, which has a counterweight (15) for the knife (11), characterized in that when changing blades only the knife (11) and not the counterweight (15) is dismantled.

12. An apparatus for separating food slices (12) of at least one food bar (2) with a rotating knife, wherein the food bar (2) with at least one transport (4) in the direction of the knife (11) can be transported, characterized in that her at least one vibration and / or at least one product sensor, assigned to determine at least one parameter of the food bar.

13. An apparatus for separating food slices (12 of at least one food bar (2) with a rotating, non-rotationally symmetric blade (11), wherein the food bar (2) with at least one transport (4) in the direction of the knife (11) is transportable and the asymmetry of the blade is counterbalanced by a counterweight (15), characterized in that the counterweight (15) is disposed in the shaft driving the blade (11) or in the blade receptacle (16).

14. knife (11) for cutting food with a cutting edge (9) and a recess (7), characterized in that at least one dimension (D) of the recess is at least 140 mm and a maximum of 450 mm.

15. Knife according to claim 14, characterized in that the dimension of the recess (7), at least 200 and at most 435 mm, preferably 240- 360 mm.

16. Knife according to one of the preceding claims, characterized in that the radius (R) of the cutting edge (9) is between 250 and 550 mm.

17. Knife according to one of the preceding claims, characterized in that its weight including holder is a maximum of 23 kg.

18. Knife according to one of the preceding claims, characterized in that the ratio of R / D <2.0, preferably <1, 7.