EP2439029B1 - Procédé minimisant les restes pendant une découpe d'aliments - Google Patents

Procédé minimisant les restes pendant une découpe d'aliments Download PDF

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Publication number
EP2439029B1
EP2439029B1 EP11006815.2A EP11006815A EP2439029B1 EP 2439029 B1 EP2439029 B1 EP 2439029B1 EP 11006815 A EP11006815 A EP 11006815A EP 2439029 B1 EP2439029 B1 EP 2439029B1
Authority
EP
European Patent Office
Prior art keywords
food product
cut
control device
cutting
remnant
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.)
Active
Application number
EP11006815.2A
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German (de)
English (en)
Other versions
EP2439029A1 (fr
Inventor
Günther Weber
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
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Weber Maschinenbau GmbH Breidenbach
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Publication of EP2439029A1 publication Critical patent/EP2439029A1/fr
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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
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/007—Control means comprising cameras, vision or image processing systems
    • 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
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/20—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed
    • B26D5/30—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier
    • B26D5/32—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier with the record carrier formed by the work itself
    • 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
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D5/20—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed
    • B26D5/30—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier
    • B26D5/34—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting with interrelated action between the cutting member and work feed having the cutting member controlled by scanning a record carrier scanning being effected by a photosensitive device
    • 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
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0683—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form specially adapted for elongated articles
    • 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
    • B26D7/28—Means for performing other operations combined with cutting for counting the number of cuts or measuring cut lenghts
    • 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
    • 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
    • B26D1/01—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 involving a cutting member which does not travel with the work
    • B26D1/12—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis
    • B26D1/14—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a circular cutting member, e.g. disc cutter
    • B26D1/143—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a circular cutting member, e.g. disc cutter rotating about a stationary axis
    • 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
    • B26D1/01—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 involving a cutting member which does not travel with the work
    • B26D1/12—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis
    • B26D1/25—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member
    • B26D1/26—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis substantially perpendicular to the line of cut
    • B26D1/28—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis substantially perpendicular to the line of cut and rotating continuously in one direction during cutting
    • B26D1/29—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 involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis substantially perpendicular to the line of cut and rotating continuously in one direction during cutting with cutting member mounted in the plane of a rotating disc, e.g. for slicing beans
    • 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
    • B26D2007/011—Means for holding or positioning work by clamping claws, e.g. in high speed slicers for food products
    • 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
    • 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
    • Y10T83/04—Processes
    • Y10T83/0448—With subsequent handling [i.e., of product]
    • Y10T83/0467—By separating products from each other
    • 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
    • Y10T83/141—With means to monitor and control operation [e.g., self-regulating means]
    • Y10T83/145—Including means to monitor product
    • 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
    • Y10T83/141—With means to monitor and control operation [e.g., self-regulating means]
    • Y10T83/148—Including means to correct the sensed operation
    • Y10T83/155—Optimizing product from unique workpiece
    • 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
    • Y10T83/162—With control means responsive to replaceable or selectable information program
    • Y10T83/173—Arithmetically determined program
    • Y10T83/175—With condition sensor
    • Y10T83/178—Responsive to work
    • 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
    • Y10T83/182—With means to weigh product
    • 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
    • Y10T83/202—With product handling means
    • Y10T83/2022—Initiated by means responsive to product or work
    • Y10T83/2024—Responsive to work
    • 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
    • Y10T83/525—Operation controlled by detector means responsive to work
    • Y10T83/536—Movement of work controlled

Definitions

  • the invention relates to a method for cutting a food product into slices for forming portions according to the preamble of patent claim 1 or a device for cutting a plurality of successive food products according to the preamble of independent claim 6.
  • slicing food products such as sausage or cheese
  • products are sliced to be removed, for example, as shingled portions or stacked portions from a slicing area.
  • the portions are then packaged and delivered to supermarkets offering the portioned food product to their customers for consumption.
  • Legislation requires the packaged food product to meet a predetermined target weight, but at least within a tolerance range.
  • the generic DE 101 31 701 A1 relates to a method for slicing food products having a non-uniform internal structure, such as sausage or cheese, in which the products are sliced and, in particular, shingled portions or stack portions are formed and removed from the slicing area become.
  • information about the contour and the structure of the product slices is obtained by means of an optoelectrical detection device in successive detection processes.
  • the information can then be evaluated and assembled into a total information about both contour and structure of the product slices.
  • certain operating parameters of the slicing machine for example the slice thickness
  • the slice thickness can be changed during slicing, for example by actuating corresponding actuators, for example to keep the weight of slice portions to be formed from the sliced slices constant within predetermined limits.
  • the optoelectrical detection device can not prevent residual material from remaining when the food product is cut open.
  • the DE 37 03 807 A1 describes a method for the sollge compassion portioning of food products.
  • the actual weight of the sliced product slices is detected in order to determine therefrom the product slice thickness of the following slices such that the portion comprises only an integer number of slices and reaches a target weight.
  • a sensor is disclosed, which detects a residual amount that is no longer sufficient to complete a weighted portion to a sollge Scheme portion.
  • the already cut actual quantity is stored and continued as soon as a new food product has been placed in the slicing device.
  • the disadvantage of this is that it can always come to residues in food products that are fed to the slicing sequentially.
  • the DE 101 31 701 A1 as well as the DE 44 10 596 A1 describe slicing methods and apparatus designed to produce sliced portions of sliced food based on variable slice thicknesses.
  • the disadvantage of this is that it can always come to remainders, by which the production costs are increased.
  • the invention has for its object to provide an improved method that can be used to minimize the slicing of a food product in sollisige portions a residual inventory, that is, a still aufschneidbaren part, but not sufficient to form a sollisige portion or to improve a device by means of simple constructive means to the effect that it minimizes a residual stock when slicing successive food products.
  • optical systems by means of which it is possible to determine the outer contour of a product and the corresponding slices can be cut with a desired target weight.
  • a camera detects the area of a food product that is being cut and, on the basis of the sectional area, acquires the geometry of the following slice to be cut, whereby the required thickness of the slice to be cut can be achieved by regulating corresponding actuators.
  • portions can be cut, the desired target weight but have at least one weight within a tolerance.
  • cutting plans are used to cut up the food product to avoid any residue.
  • control device a control and regulating system, hereinafter referred to as a control device, whereby the slicing of a following food product is regulated based on the information of the remaining stock in such a way that an improved yield, if possible without residual stock, can be achieved ,
  • the control device is designed to detect a sliceable remaining stock of a first food product, which is insufficient to cut a portion with the target weight.
  • the recognized residue of the food product is supplied as an input to the control device and is taken into account by the control device for controlling corresponding actuators when slicing a subsequent food product, so that a residual residue is minimized.
  • the inventive method allows a self-learning technical effect, which serves to keep the yield-residual inventory low. This can improve the processing efficiency.
  • control device detects the remaining stock by data of the weight and / or data of the length and / or data of the cut surface and / or data of the specific weight and evaluates the remaining stock for the slicing of at least the next food product. It is advantageous that all data can be easily detected without causing a significant cost.
  • control device prepares a cutting plan for at least the next food product to be sliced through which the food product can be cut, if possible, into n-portions with the target weight without remaining stock, taking into account the remaining stock of at least one previous, sliced food product to produce the cutting plan becomes.
  • the remaining stock can be minimized in a following sliced. At best there is no remainder.
  • the controller evaluates the remainder as an input to determine an output that controls the advance of corresponding actuators.
  • the slice thickness of a sliced slice can be adjusted such that a sollisige portion is formed and at the same time a residual inventory is minimized for the food product to be sliced.
  • the weight of each individual portion of the target weight may differ by a predetermined tolerance, wherein the sum of portion sliced over a period T portion weights divided by the number of cut in this period T portions corresponds to the target weight.
  • T portion weights divided by the number of cut in this period T portions corresponds to the target weight.
  • the device for cutting a plurality of successive food products is characterized in that an input variable can be detected for the control device by evaluating a sliceable, but non-oompressive residue of a first food product to be sliced so as to minimize a residual residue when slicing at least one subsequent food product.
  • the control device can record as input data of the weight and / or data of the length and / or data of the cut surface and / or data of the specific weight of the food product in order to evaluate the remaining stock.
  • the remaining stock can preferably be output by the control device for controlling the feed of corresponding actuators for the slicing of at least one next food product.
  • the conveyor is preferably designed as a gripper device whose feed can be controlled by the control device.
  • the part of the food product detected by the gripper device can not be cut open and thus should not be evaluated as residual stock within the meaning of the invention.
  • a length measuring device connected to the control device is provided for detecting the length of the food product.
  • the length measuring device can be used to continuously record the length of the food product. Also can be determined by the length measuring device length data, which are used both for creating a cutting plan for the food product to be cut, as well as for the evaluation of a remnant stock.
  • the device comprises a scale connected to the control device for determining an actual weight of a cut portion. Sliced portions may be measured by the balance, with data on the weight of the sliced portion being fed to the controller to control respective actuators.
  • the camera is seen downstream of the cutting device seen in the feed direction.
  • the camera is opposite to the cut surface. This offers the advantage that the camera can reliably detect the size of the cut surface.
  • the data collected by the camera for determining the thickness of the slice to be cut off during the slicing of the food product can be evaluated by the control device. It is thereby achieved that the thickness of the slice to be cut off can be determined responsively with real time by the control device in order to cut a target weight portion.
  • the cutting device comprises a sickle blade or a circular blade.
  • the aforementioned length measuring device is optionally provided that it is located directly on the gripper device, or at another point of the conveyor.
  • the balance is formed as part of the conveyor.
  • the camera is directed to the cutting surface of a not yet completely separated from the blade disc to conduct early data to the control device.
  • a slice thickness of the following slice to be sliced could then be determined early, whereby a regulation of corresponding actuators, in particular a regulation of the feed reaction is possible.
  • FIG. 1 shows an embodiment of the invention.
  • a food product 1 lies on a horizontally mounted conveyor 2.
  • the food product 1 is, for example, a substantially cylindrically shaped sausage or a cheese to be processed in cylindrical form.
  • the food product 1 may vary in shape, with the Slicing several, successive food products 1 is preferably a substantially uniform shape to process. Also, the food product 1 usually has a constant specific gravity.
  • the horizontally mounted conveyor 2 transports the food product 1 in the feed direction from right to left.
  • the conveyor 2 has a first horizontal deflection roller 3 viewed in the feed direction and a second, horizontally mounted deflection roller 4.
  • a conveyor belt 5 is stretched, for example, consists of a hard rubber coating and can be reinforced by metal inserts.
  • the first deflection roller 3 seen in the feed direction is preferably connected to a drive, by means of which a conveying speed can be set.
  • the conveyor 2 can also be mounted in an inclined position to use a net weight of the food product 1 to be conveyed for easier transport.
  • the support block 6 To the left of the second deflection roller 4, viewed in the feed direction, is a support block 6 which supports the food product 1 from below.
  • the support block 6 may consist of different materials.
  • a cutting device 7 is mounted above the second deflection roller 4 of the conveyor 2 or above the support block 6.
  • the cutting device 7 comprises a drive 8, which is connected to a knife 9.
  • the knife 9 is preferably designed as a sickle knife or as a circular blade and is arranged vertically to horizontally conveyed food product 1. In a tilted promotion of the food product 1, the knife 9 can be made by the drive 8 in an orthogonal position to the feed direction.
  • the cutter 7 slices the food product supplied by the conveyor 2.
  • a feeder 10 is positioned after the conveyor 2.
  • On the inclined conveyor is an already cut portion 11.
  • the inclined conveyor 10 can be set in different inclinations and includes two pulleys 12,13 over which a conveyor belt 14 is stretched. If the cutting device 7 cuts off a slice from the food product 1, then it falls onto the inclined conveyor 10 or the slice is thrown onto the inclined conveyor 10 by positioning members (not shown).
  • the inclined conveyor 10 with connected to a separate drive that is not in the FIG. 1 is shown.
  • the inclined conveyor 10 can be used for an interval-like conveying, wherein it is adapted to further transport the cut slices in portions.
  • the inclined conveyor 10 and the cutting device 7 is a horizontally mounted portion conveyor 15 downstream. This comprises two pulleys 16, 17, over which a conveyor belt 18 is stretched.
  • the portion conveyor 15 is positioned on a scale 19 which can be used for detecting the weight, that is to say for detecting an actual weight of a portion.
  • the balance 19 may alternatively be arranged integrated in the portion conveyor 15.
  • the portion conveyor 15 is arranged directly after the conveyor 2.
  • the FIG. 1 also shows a camera 20, which is arranged downstream of the cutting device 7 and is located approximately at the height of the drive 8 of the cutting device 7.
  • the camera 20 focuses a cutting surface 21 of the food product 1 from a position obliquely upwards to the cutting surface 21.
  • the camera 20 is arranged opposite the cutting surface 21, whereby the focus falls frontally on the cutting surface 21.
  • the camera 20 is designed to completely capture the cutting surface 21 during the slicing process.
  • a gripper device 22 which holds a right end of the food product 1.
  • the gripper device 22 has a drive 23 which may be designed as a spindle drive.
  • the drive 23 is connected to a gripper 24 and designed to move the gripper 24 in the feed direction.
  • the gripper 24 holds the food product 1 and positions it on the conveyor 2.
  • An advancement of the gripper 24 is synchronized with the feed of the conveyor 2.
  • the gripper 24 in the FIG. 1 holds food product 1 with gripper-like fasteners, other means can be used for holding or positioning, which do not interfere with the food product, for example, a vacuum bell.
  • fasteners could also be arranged directly on the conveyor belt 5 of the conveyor 2. For example, positioning strips which ensure that the food product 1 is fed evenly to the cutting device 7 are conceivable.
  • the control device 25 is designed as a control and regulating system and is connected to the drive of the conveyor, to the drive 8 of the cutting device 7, to the drive of the inclined conveyor 10, to the drive 23 of the gripper device 22 and to the balance 19 and the camera 20 ,
  • the control device 25 is designed, when cutting a first food product 1, to acquire data from the actuators connected to it, likewise data from the camera 20 and the balance 19, and to take it into account for controlling the connected actuators when slicing at least one following food product 1.
  • the control device 25 is configured to detect a sliceable remaining stock, but does not reach a predetermined target weight for a portion.
  • the remaining stock is evaluated by the control device 25 on the basis of the acquired data and the specific weight of the food product 1 and can be taken into account, for example, for feed control when slicing a follow-on product 1, so that a residual residue is minimized and at best no longer exists.
  • the food product 1 is fed to the cutting device 7 by the conveyor 2 or the gripper device 22 until information is received by the control device 25, by which a remaining stock is recognizable, that is to say a cut-to-size part, which, however, is insufficient to cut a target weight portion ,
  • the information about the remaining stock is used for slicing at least one following food product 1 by the control device 7 to control appropriate actuators and optionally taken into account for creating a cutting plan, whereby a minimized remaining stock is to be expected in a following food product 1.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Mechanical Engineering (AREA)
  • Computer Vision & Pattern Recognition (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Claims (13)

  1. Procédé pour découper un produit alimentaire (1) en tranches, en vue de former des portions (11) en tenant compte du poids de consigne de ces portions, procédé
    d'après lequel sur un transporteur (2), plusieurs produits alimentaires (1) sont amenés successivement à un dispositif de coupe (7) en vue de découper en tranches le produit alimentaire (1) transporté,
    et d'après lequel pendant la découpe, des données concernant une surface de coupe (21) du produit alimentaire (1) à découper, sont acquises à l'aide d'une caméra (20), et les informations sont traitées par un dispositif de commande (25) relié à la caméra (20), en vue de modifier, au regard des données, l'épaisseur de la tranche à couper, pendant la découpe du produit alimentaire (1), par la commande d'organes de réglage appropriés,
    caractérisé en ce que
    le dispositif de commande (25) relève une quantité restante d'un premier produit alimentaire (1), qui ne suffit pas à la découpe d'une portion (11) correspondant au poids de consigne,
    le dispositif de commande (25) relevant ladite quantité restante au regard de données de longueur, de données de la surface de coupe (21) et de données du poids spécifique, et exploitant les données concernant la quantité restante pour la découpe du produit alimentaire (1) suivant, et
    la quantité restante étant transmise, en tant que grandeur d'entrée, au dispositif de commande (25), et étant prise en considération par le dispositif de commande (25) pour réguler des organes de réglage lors de la découpe d'un produit alimentaire (1) suivant, en vue de minimiser une nouvelle quantité restante.
  2. Procédé selon la revendication 1, caractérisé en ce que le dispositif de commande (25) établit un plan de découpe au moins pour le produit alimentaire (1) suivant, à découper, grâce auquel le produit alimentaire (1) peut être découpé au mieux sans quantité restante, en n portions présentant le poids de consigne, la quantité restante d'au moins un produit alimentaire (1) précédent ayant été découpé, pouvant être prise en considération pour l'établissement du plan de découpe.
  3. Procédé selon la revendication 1 ou la revendication 2, caractérisé en ce que le dispositif de commande (25) exploite la quantité restante en tant que grandeur d'entrée, en vue de déterminer une grandeur de sortie, qui régule l'avance d'organes de réglage appropriés.
  4. Procédé selon l'une des revendications 1 à 4,
    caractérisé en ce que le poids de chaque portion individuelle (11) peut s'écarter du poids de consigne, d'une tolérance prédéterminée, la somme des poids de portions découpées pendant un intervalle de temps T divisée par le nombre de portions ayant été découpées pendant cet intervalle de temps T, correspondant au poids de consigne.
  5. Dispositif pour découper en tranches plusieurs produits alimentaires (1) se succédant mutuellement, en vue de former des portions (11) en tenant compte du poids de consigne de ces portions, le dispositif comportant
    un transporteur (2) pour l'amenée du produit alimentaire (1) à un dispositif de coupe (7), et
    une caméra (20) pour déterminer une surface de coupe (21) du produit alimentaire (1), ainsi qu'un dispositif de commande (25), qui traite les données de la caméra (20), pour, grâce à la commande d'organes de réglage appropriés, faire varier l'avance du transporteur (2) en vue d'atteindre le poids de consigne,
    caractérisé en ce qu'il est possible d'acquérir pour le dispositif de commande (25), une grandeur d'entrée, en exploitant les données d'une quantité restante d'un premier produit alimentaire (1) à découper, qui peut être découpée mais n'a pas le poids de consigne, le dispositif de commande (25) pouvant relever en tant que grandeur d'entrée, des données concernant une longueur, des données de la surface de coupe (21) et des données du poids spécifique du produit alimentaire (1), en vue d'exploiter les données de la quantité restante, et en vue de, lors de la découpe d'au moins un produit alimentaire (1) suivant, minimiser une nouvelle quantité restante.
  6. Dispositif selon la revendication 5, caractérisé en ce qu'une quantité restante peut être délivrée en tant que grandeur de sortie par le dispositif de commande (25), pour réguler l'avance d'organes de réglage appropriés, pour la découpe d'au moins un produit alimentaire (1) suivant.
  7. Dispositif selon la revendication 5 ou la revendication 6, caractérisé en ce que le transporteur (2) est réalisé sous forme de dispositif de préhension (22) dont l'avance peut être régulée par le dispositif de commande (25).
  8. Dispositif selon l'une des revendications 6 à 7,
    caractérisé par un appareil de mesure de longueur relié au dispositif de commande (25) et destiné à relever la longueur du produit alimentaire (1).
  9. Dispositif selon l'une des revendications 6 à 8,
    caractérisé par une balance de pesée (19) reliée au dispositif de commande (25) et destinée à déterminer un poids réel d'une portion (11) découpée.
  10. Dispositif selon l'une des revendications 6 à 9, caractérisé en ce que la caméra (20), vu dans la direction d'avance, est placée en aval du dispositif de coupe (7).
  11. Dispositif selon l'une des revendications 6 à 10, caractérisé en ce que la caméra (20) est orientée en regard de la surface de coupe (21).
  12. Dispositif selon l'une des revendications 6 à 11, caractérisé en ce que le dispositif de commande (25) peut exploiter les données acquises par la caméra (20), pour la détermination de l'épaisseur de la tranche à couper, pendant la découpe du produit alimentaire (1).
  13. Dispositif selon l'une des revendications 6 à 12, caractérisé en ce que le dispositif de coupe (7) comporte une lame de coupe en faucille ou une lame de coupe circulaire.
EP11006815.2A 2010-10-06 2011-08-19 Procédé minimisant les restes pendant une découpe d'aliments Active EP2439029B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE201010047623 DE102010047623A1 (de) 2010-10-06 2010-10-06 Verfahren zum Aufschneiden von Lebensmitteln

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EP2439029B1 true EP2439029B1 (fr) 2018-04-11

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EP2439029A1 (fr) 2012-04-11
US20120089244A1 (en) 2012-04-12
US8892239B2 (en) 2014-11-18
DE102010047623A1 (de) 2012-04-12

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