EP2566744B1 - Methode pour l'usage d'une trancheuse avec plusieurs dispositifs d'allimentation - Google Patents

Methode pour l'usage d'une trancheuse avec plusieurs dispositifs d'allimentation Download PDF

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Publication number
EP2566744B1
EP2566744B1 EP11722304.0A EP11722304A EP2566744B1 EP 2566744 B1 EP2566744 B1 EP 2566744B1 EP 11722304 A EP11722304 A EP 11722304A EP 2566744 B1 EP2566744 B1 EP 2566744B1
Authority
EP
European Patent Office
Prior art keywords
food
food bar
bar
cutting blade
slices
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
EP11722304.0A
Other languages
German (de)
English (en)
Other versions
EP2566744A2 (fr
Inventor
Jörg SCHMEISER
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.)
GEA Food Solutions Germany GmbH
Original Assignee
GEA Food Solutions Germany 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
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=44118742&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP2566744(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by GEA Food Solutions Germany GmbH filed Critical GEA Food Solutions Germany GmbH
Priority to EP15175865.3A priority Critical patent/EP2942165B1/fr
Priority to PL11722304T priority patent/PL2566744T3/pl
Publication of EP2566744A2 publication Critical patent/EP2566744A2/fr
Application granted granted Critical
Publication of EP2566744B1 publication Critical patent/EP2566744B1/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
    • 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
    • B26D7/0625—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by endless conveyors, e.g. belts
    • B26D7/0633—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by endless conveyors, e.g. belts by grippers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0608—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by pushers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/27—Means for performing other operations combined with cutting
    • B26D7/32—Means for performing other operations combined with cutting for conveying or stacking cut product
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • 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
    • 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
    • B26D2007/013—Means for holding or positioning work the work being tubes, rods or logs
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • B26D2210/08—Idle cutting
    • 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
    • B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/16—Cutting rods or tubes transversely
    • B26D3/161—Cutting rods or tubes transversely for obtaining more than one product at a time
    • 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
    • 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]

Definitions

  • the present invention relates to a method for cutting at least one food bar with a slicing device, in which at least one food bar is transported in each case one track, each with a transport in the direction of a rotary driven cutting knife, in a cutting plane to the front end of the food bar food slices of the Food bars separated, which are combined into portions and transported away, wherein the cutting blade for generating the portion and / or for transporting the portion of idle cuts, in which the cutting blade moves but are separated from the food bar no food slices.
  • the present invention relates to a method for slicing a food bar with a slicing apparatus.
  • a slicing device is preferably a so-called slicer, in particular a high-performance slicer, in which more than six hundred, in some cases more than a thousand food slices per minute are separated per food bar.
  • a slicing one, but preferably several food bars, such as sausage, cheese or ham, continuously or intermittently transported by a conveyor belt in the direction of a rotationally driven cutting blade, which separates in a cutting plane at the front end of food bar food slices of this. at the cutting blade may be, for example, a circular or sickle blade.
  • the food slices are portioned onto a portioning agent, for example a portioning belt or a portioning table, into portions of several, for example ten, food slices and then transported away as portions. It can be created on the portioning simultaneously several portions and transported away. Since, as is known, the frequency of the cut food slices for portioning and / or for removal are too high, often idle cuts must be performed in which the knife continues its normal movement, such as its rotational movement, but separated from the food bar but no food slices become.
  • a portioning agent for example a portioning belt or a portioning table
  • these idle cuts are now achieved in that the cutting blade is pulled away from the front end of the food and from the cutting plane and at least the front end of the food bar is moved away from the cutting plane.
  • Both the cutting blade and the front end of the food bar thus perform a movement that increases the distance between the cutting blade and the front edge of the food bar.
  • both the movement of the cutting blade and the food bar is linear, most preferably provided parallel to each other.
  • the cutting blade is displaced along or parallel to its axis of rotation.
  • the return movement of the front end of the cutting blade can be done by a withdrawal of the entire food bar and / or a compression of the front end of the food bar.
  • the food bar and / or a part of the food bar is preferably moved together with its support, for example a conveyor belt.
  • the movement of the cutting blade begins before the movement of the front end of the food bar is started.
  • This preferred embodiment of the present invention has the advantage that more time is available for the movement of the food bar at least in sections without chips being formed. As a result, the food bar or parts of the food bar must be accelerated less strongly, so that the forces are less and / or oscillations of the food bar and / or the entire device are at least reduced.
  • this is achieved by individually selecting the number of empty cuts per track and / or the transport of the respective food bar per track.
  • the respective food bar is pulled away from the cutting plane and the feed is switched off.
  • the cutting blade performs blank cuts, while on at least one other track it separates food slices from another food bar.
  • the method to cut several portions simultaneously, in which the products are arranged in several rows, wherein the distance of the food slices on the portioning agent is preferably less than the distance of the Food bars and / or where at least two different products are present in one portion.
  • the cutting blade and at least the front end of the respective food bar are moved away from each other.
  • food slices are separated from a plurality of food bars for one serving, the number of food slices per food lock being different, but with the last slicing motion being cut off for each portion of all the food slices located in a track.
  • the food bars are gripped at the front end remote from the food bar at different times in each case by a gripper.
  • the gripper has the function of stabilizing the food bar, when it is already largely cut open, in its position so that it does not tilt and / or pull the so-called remnant, which can not be cut away, away from the cutting blade Remove the respective track, for example, throw it into a container or the like.
  • This embodiment of the method allows a very high flexibility, in particular if the respective food bars are of different lengths and / or if they are cut open at different speeds.
  • the grippers of all tracks are displaceably mounted on a single central unit and are preferably guided by this.
  • each gripper has its own drive, with which it is possible this gripper individually, ie independent of the other grippers to at least a certain path length relative to the central unit to move.
  • the grippers can be transferred from a gripping to a non-gripping state, particularly preferably individually.
  • the central unit is also provided slidably along the slicing device.
  • FIG. 1 shows a first embodiment of the method according to the invention. This is carried out with a four-lane slicing device, in which four food bars A - D can be transported independently with one transport (not shown) in the direction of a cutting blade 1, which can separate food slices from the front end of the respective food bar in the cutting plane 6.
  • the person skilled in the art understands that the slicing device can have more or fewer tracks 3'-3 "", but for example also only one track.
  • the cutting blade 6 is preferably driven in rotation.
  • FIG. 2 essentially shows the method according to FIG. 1 ,
  • the slicing machine also has four tracks 3 '- 3 "", with two tracks 3', 3 '"each having a food bar with a round cross section and two tracks 3", 3 "". each loaded with a food bar with a quadrangular cross-section.
  • the food bars are cut with the round cross-section as long as enough food slices are cut with a round cross-section. Then, as in FIG.
  • the cutting blade 1 is moved away from the cutting plane 6 by a linear distance, the bars are retracted in the tracks 3 ', 3 "' and the bars B and D are pushed forwards with the quadrangular cross section moved back into the cutting plane 6 ( Fig. 2c ) and the slices of bars B and D can begin by being transported in the direction of the cutting blade.
  • the skilled artisan recognizes that the retraction of the bars A and C and the advancement of the bars B and D can be performed sequentially or simultaneously. The retraction of the food bars that have just been sliced, however, preferably occurs after the cutting knife has been pulled away from the cutting plane.
  • the person skilled in the art understands that the method illustrated here can also be carried out without retraction of the cutting blade from the cutting plane, but is not in accordance with the invention.
  • FIG. 3 shows a further embodiment of the inventive method, for example, the method according to FIG. 2a .
  • four food bars are cut into four lanes and the food slices deposited on a portioning table 10, such as an xY table, shingled here.
  • the food bars A have a round cross-section and the food bar B has a quadrangular cross-section. In the present case two portions are cut open at the same time.
  • the food bar A cut wherein after each slice, as shown by the arrow on the portioning table 10, this moves forward by a certain distance to achieve a shingled portion.
  • the food bars B are in a retracted position.
  • the cutting blade 1 is displaced from the cutting plane 6 in the direction of the cutting table by a linear distance, so that it performs blank cuts.
  • the portioning table is moved a certain distance to the right.
  • the portioning table 10 is preferably moved again in the direction of the food bars.
  • the conveyor belts transport the food bar B in the direction of the cutting blade, which cuts food slices of these, which are stored shingled on the portioning table 10.
  • FIG. 4 shows a further embodiment of the method according to the invention.
  • a food portion is to be cut, which consists of six food slices A 'three food slices B' and a food slice C '. This is achieved in that initially only the two food bars A and the food bar B are cut, which in FIG. 4a is shown while the food bar C is in a retracted position. Consequently, the cutting blade does not cut off any food bars.
  • the food bar C for the last cutting movement (the last cut) for this portion, is pushed forward and in this last cut (see FIG. Fig. 4b ) slices are cut from all four food bars.
  • the front end of the food bar C is again withdrawn from the cutting plane 6 and a new portion can be cut open.
  • the retraction of the food bar C is preferably carried out after the cutting blade has been moved away from the cutting plane. This results in a sufficiently large period of time on the one hand to transport the finished food portion of the slicing away and on the other to withdraw the food bar C. If it is necessary for the formation of a portion that all food bars are cut simultaneously, this should be done at least at the last cut for each serving, because then more time is available for the next cut of the next serving the no longer needed food bar again withdraw. However, this method also works without movement of the cutting blade from the cutting plane, but is not according to the invention.
  • FIG. 5 shows a further embodiment of the method according to the invention.
  • a gripper 9 is arranged per track, which can be brought into engagement with the rear end 17 of the respective present in the track food bar A- C, in order to this, especially if their cold cuts is already very advanced in their To stabilize position and / or to withdraw the remaining remnant of the cutting blade.
  • all grippers 9 are provided on a central unit 15, which is preferably provided in the direction of the cutting plane and back displaceable or stationary. Relative to this central unit 15, the grippers 9 can be moved independently of each other, for example by a motor drive.
  • the central unit 15 preferably guides the grippers 9 as they move relative to the central unit.
  • the grippers grasp the rear end of the food bar only after their sliced has begun preferably after their cold cuts is almost completely completed.
  • FIG. 5 are used to form a portion of the food bars A and B but two slices of the food bar C but only cut off a slice. As a result, food bar C is sliced slower than food bars A and B.
  • the food bars A and B are cut comparatively far, while the food bar C still a long uncut portion is present. Consequently, the grippers 9, which are arranged behind the food bars A and B, are moved forward relative to the central unit 15, in order to engage the food bars A and B.
  • the gripper behind the food bar C remains in a retracted position and is not brought into engagement with the food bars. In this state, the slicing of food bars is continued until the food bars A and B are completely cut open except for a remnant. Then, the remaining portion of the food bars A and B is withdrawn from the respective grippers and preferably dropped over a discharge chute (not shown). Thereafter, the respective gripper is preferably moved to its "home position".
  • the liberated tracks can be loaded with a new food bar, which is in FIG. 5c is shown. These new food bars A and B are then cut open. Furthermore, in FIG. 5c to recognize that now the food bar C is cut very far, so that the gripper behind it is brought into contact with this food bar, while the grippers 9, which are located behind the food bars A and B, are not engaged with this.
  • FIG. 5d shows the state in which all rear ends of all food bars are each engaged with a gripper 9.
  • the example according to FIG. 5 shows that it is possible and useful to grasp the ends of the food bars at different times. This is possible in particular in that the ends of the food bars are only taken when their cold cuts are already in progress and / or almost completed.
  • FIG. 6 shows a track 3'- 3 "" a slicing machine, with the method of the invention can be performed.
  • a food bar A, B, C rests on a conveyor belt and is transported by this in the direction of a cutting blade 1.
  • the transport is assisted by a second conveyor belt 5 abutting the upper end of the food rack, which preferably presses the food bar against the lower conveyor belt 5.
  • the conveyor belts 5 transport the food bar 5 in the direction of the cutting blade 1, which is driven in rotation and with each rotational movement a food slice separates from the front end of the food bar, when the cutting blade is in the cutting plane and the food bar is transported in the direction of the cutting blade.
  • the cutting blade is displaced, as shown by the arrow, from the food bar and the cutting plane about a linear span, parallel to its axis of rotation for a certain period of time.
  • the knife is moved back along the same path back into the cutting plane.
  • at least the front end 16 of the food bar 5 is withdrawn from the cutting plane.
  • a gripper 9 is arranged as needed, in particular when the food bar is already very far cut, is engaged with this.
  • the gripper 9 claws, which are positively and / or positively and reversibly brought into connection with the rear end 17.
  • this remnant piece is withdrawn from the gripper 9 by the cutting plane and preferably dropped off via a discharge chute (not shown).

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Details Of Cutting Devices (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Fodder In General (AREA)

Claims (9)

  1. Procédé pour découper en tranches au moins un aliment en bâton (A, B, C) avec un dispositif de tranchage, dans lequel au moins un aliment en bâton (A, B, C) est transporté dans une voie respective (3), avec un moyen de transport (5) respectif, dans la direction d'une lame de coupe (1) entraînée en rotation qui sectionne, dans un plan de coupe (6) au niveau de l'extrémité avant de l'aliment en bâton (A, B, C), des tranches d'aliment (A', B', C') à partir de l'aliment en bâton, lesquelles sont réunies en portions et enlevées, la lame de coupe, pour produire la portion et/ou pour l'enlèvement des portions, effectuant des coupes à vide, lors desquelles la lame de coupe se déplace mais aucune tranche d'aliment (A', B', C') n'est sectionnée à partir de l'aliment en bâton (A, B, C), caractérisé en ce que pour effectuer les coupes à vide, la lame de coupe (1) et au moins l'extrémité avant (16) de l'aliment en bâton sont écartées l'un de l'autre, le déplacement de la lame de coupe (1) commençant avant le déplacement de l'extrémité avant (16) de l'aliment en bâton respectif.
  2. Procédé selon la revendication 1, caractérisé en ce que le dispositif de tranchage présente plusieurs voies (3'- 3'''') dans lesquelles est à chaque fois chargé un aliment en bâton (A, B, C) qui est transporté indépendamment de la ou des autres voies (3'- 3'''') dans la direction d'une lame de coupe (1) entraînée en rotation qui sectionne des tranches d'aliment (A', B', C') dans un plan de coupe (6) au niveau de l'extrémité avant de l'aliment en bâton respectif (A, B, C), lesquelles tranches sont réunies en portions et enlevées, lors des mouvements de coupe pour le tranchage d'une portion complète, le même nombre de tranches d'aliment n'étant pas sectionné pour tous les aliments en bâton et/ou des aliments en bâton différents étant au moins temporairement découpés en tranches.
  3. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le nombre de coupes à vide est sélectionné individuellement pour chaque voie.
  4. Procédé selon la revendication 3, caractérisé en ce que pour effectuer une coupe à vide, la lame de coupe (1) et/ou au moins l'extrémité avant de l'aliment en bâton qui est en train d'être découpé en tranches sont écartées l'une de l'autre.
  5. Procédé selon l'une quelconque des revendications 2 à 4, caractérisé en ce que pour une portion, des tranches d'aliment (A', B', C') de plusieurs aliments en bâton sont sectionnées, le nombre de tranches d'aliment par aliment en bâton étant différent et en ce que lors du dernier mouvement de coupe pour la portion respective, une tranche est sectionnée à partir de tous les aliments en bâton.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que les aliments en bâton sont saisis à l'extrémité (17) opposée à l'extrémité avant (16) de l'aliment en bâton (A, B, C) à chaque fois par un dispositif de préhension (9) à des instants différents.
  7. Procédé selon la revendication 6, caractérisé en ce que pour chaque aliment en bâton, il subsiste un bout non découpé en tranches qui est à chaque fois retiré par un dispositif de préhension (9) et ce retrait s'effectue dans les voies respectives (3'-3'''') au moins en partie à des instants différents.
  8. Procédé selon l'une quelconque des revendications 6 ou 7, caractérisé en ce que les dispositifs de préhension (9) sont tous supportés de manière déplaçable sur une unité centrale.
  9. Procédé selon l'une quelconque des revendications 6 à 8, caractérisé en ce que chaque dispositif de préhension (9) présente un entraînement propre.
EP11722304.0A 2010-05-03 2011-05-03 Methode pour l'usage d'une trancheuse avec plusieurs dispositifs d'allimentation Active EP2566744B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP15175865.3A EP2942165B1 (fr) 2010-05-03 2011-05-03 Procédé de fonctionnement d'un dispositif de coupe doté d'entraînements à plusieurs voies
PL11722304T PL2566744T3 (pl) 2010-05-03 2011-05-03 Sposób eksploatacji krajalnicy z wielotorowym doprowadzaniem

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE201010019248 DE102010019248A1 (de) 2010-05-03 2010-05-03 Verfahren zum Betrieb einer Aufschneidevorrichtung mit mehrspurigen Antrieben
PCT/EP2011/002190 WO2011138002A2 (fr) 2010-05-03 2011-05-03 Procédé pour faire fonctionner un dispositif de coupe comportant des unités d'entraînement à plusieurs voies

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP15175865.3A Division EP2942165B1 (fr) 2010-05-03 2011-05-03 Procédé de fonctionnement d'un dispositif de coupe doté d'entraînements à plusieurs voies

Publications (2)

Publication Number Publication Date
EP2566744A2 EP2566744A2 (fr) 2013-03-13
EP2566744B1 true EP2566744B1 (fr) 2015-07-29

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EP11722304.0A Active EP2566744B1 (fr) 2010-05-03 2011-05-03 Methode pour l'usage d'une trancheuse avec plusieurs dispositifs d'allimentation
EP15175865.3A Active EP2942165B1 (fr) 2010-05-03 2011-05-03 Procédé de fonctionnement d'un dispositif de coupe doté d'entraînements à plusieurs voies

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Country Status (8)

Country Link
US (1) US20130205960A1 (fr)
EP (2) EP2566744B1 (fr)
DE (1) DE102010019248A1 (fr)
DK (1) DK2566744T3 (fr)
ES (2) ES2551606T3 (fr)
HU (1) HUE026004T2 (fr)
PL (1) PL2566744T3 (fr)
WO (1) WO2011138002A2 (fr)

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DE102012109247A1 (de) 2012-09-28 2014-04-03 Gea Food Solutions Germany Gmbh Vorrichtung und Verfahren zur kontinuierlichen Erzeugung von Portionen
DE102013207788A1 (de) * 2013-04-29 2014-10-30 Weber Maschinenbau Gmbh Breidenbach Verfahren und Vorrichtung zum Aufschneiden von Produkten
DE102014112800A1 (de) * 2014-09-05 2016-03-10 Weber Maschinenbau Gmbh Breidenbach Aufschneidevorrichtung
DE102015104151A1 (de) * 2015-03-19 2016-09-22 Textor Maschinenbau GmbH Bilden von Mischprodukten
DE102021105093A1 (de) * 2021-03-03 2022-09-08 Provisur Technologies, Inc. Nahrungsmittelverarbeitungseinrichtung und zugehöriges Betriebsverfahren

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EP2942165B1 (fr) 2022-01-26
EP2942165A3 (fr) 2016-03-16
EP2566744A2 (fr) 2013-03-13
DK2566744T3 (en) 2015-11-02
DE102010019248A1 (de) 2011-11-03
ES2911558T3 (es) 2022-05-19
HUE026004T2 (en) 2016-05-30
WO2011138002A3 (fr) 2011-12-29
US20130205960A1 (en) 2013-08-15
PL2566744T3 (pl) 2016-01-29
WO2011138002A2 (fr) 2011-11-10
EP2942165A2 (fr) 2015-11-11
ES2551606T3 (es) 2015-11-20

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