EP2599598A2 - Method for cutting a food bar using an oscillation sensor - Google Patents

Abstract

The slicing method involves separating food slices (6) from a food bar (3) using a cutting knife (2) of a slicing device (1), where a vibration sensor (8) is provided, which receives vibrations generated during impinging of the cutting knife on the food bar, during the entry of the cutting knife into the food bar or during cutting of the food bar. A signal (10) of the vibration sensor is used for setting slicing process or portioning process, where drive of the cutting knife or the orbital movement of the cutting knife is set. The position of the cutting knife is set in x- or y-direction.

Description

The present invention relates to a method for slicing a food bar into food slices with a slicing device having a cutting knife with which the food slices are separated from the food bar.

The generic method is known from so-called Hochleistungsaufschneidevorrichtungen, as for example in the DE 10001338 , of the EP 0107056 , of the EP 0687263 as well as the GB 2386317 to be discribed. In these so-called "slicers" bar-shaped or other shaped food bars, such as sausage, cheese, ham, raw ham or the like with a very high cutting performance, for example, up to 1,000 cuts per minute or more sliced. In this case, for example, the food latch is transported by means of a regulated drive through a stationary cutting plane in which the cut is made by a rapidly moving usually rotating cutting blade. The slice thickness results from the feed distance of the food bar between two cuts. Accordingly, at a constant cutting blade rotational speed, the regulation of the slice thickness is carried out via the feed rate of the food bar. The cut slices are usually combined with a constant number of discs and / or weight to portions and packaged. However, the problem with slicing food bars is that their cross section and / or consistency is not constant within a food bar or between two food bars. In order to achieve a consistently good quality in the slicing process, corrections must therefore be made with changing product conditions.

It was therefore the object of the present invention to provide a method with which food bars of different sizes and / or different consistency can be cut open.

The object is achieved with a method for slicing a food bar into food slices and / or for portioning food slices, with a slicing device having a cutting knife with which the food slices are separated from the food rule, in which a vibration sensor is provided, the vibrations, when the cutting knife hits the food bar, when the cutting knife enters the food bar and / or produced when cutting the food bar, and in which the signal of the vibration sensor is used for setting the slicing operation and / or the portioning process.

The present invention relates to a method for slicing a food bar into food slices. Such food bars, such as sausage, cheese or ham typically have a length between 300 and 3,500 millimeters. These food bars are placed in the slicing and transported by means of a transport in the direction of a rotating cutting blade continuously or intermittently. The cutting blade can be, for example, a circular or sickle blade. This cutting knife separates food slices from the front end of the food rack. The thus separated slices usually fall on a portioning, with which they are combined into portions and then removed.

According to the invention, a vibration sensor is now provided which receives vibrations, in particular sound waves, which are generated when the cutting blade hits the food-grade seal, when the cutting knife enters the food bar and / or when the food bar is cut. Due to the measurement, the vibration sensor generates a signal which is used for, preferably automatic, setting of the slicing operation. The vibration sensor is preferably a sound sensor that measures airborne and / or structure-borne noise. The sensor is preferably arranged at or in the vicinity of the slicing device so that it is not contaminated by flying particles. The signal from the sensor is forwarded to a process controller which sets the slicing process and / or the portioning process based on the signal. The measured oscillation can already be processed in the sensor or in a process control, for example by filtering out and / or amplifying certain frequencies. Furthermore, the measured signal can be processed mathematically. Discrete vibration values and / or vibration profiles can be evaluated. Preferably, the signal of the sound sensor is detected as a function of the position, in particular angular position of the cutting blade. The device thus knows which oscillation or which oscillation profile occurs at a certain angular position of the cutting blade. Thus, for example, it can be determined how large the circumference of the food bar is and / or if several food bars are cut open at the same time, which food bar is being cut open and / or from how many food bars the cutting knife separates food slices in one revolution.

The present invention is based on the finding that the vibrations and / or the oscillation profile which is / are generated when the cutting blade strikes the food-grade seal, when the cutting knife enters the food bar and / or during cutting, are of the consistency of the sliced up Hang the food bar and / or from where the cutting blade hits the product (t). For example, recognizes a connected to the vibration sensor evaluation, which evaluates the vibration generated by the vibration sensor when hitting the cutting blade on the food seal, at the entrance of the cutting blade in the food bar and / or cutting vibrations, in particular sound waves, which consistency of the food bars located in the sliced ie whether the food bar is comparatively soft or comparatively hard, for example, strongly chilled or frozen. On the basis of this analysis, at least one critical process parameter of the slicing process on the slicing device, preferably automatically, is set for the respective cutting process. The consistency of the food bar depends i.a. also from its composition. For example, muscle meat has a different texture than fatty tissue. Since the distribution between fatty tissue and muscle tissue in a food bar can be different locally and change from food bar to food bar, even with the same product, the slicing process and / or the portioning process must be adjusted accordingly in order to achieve an optimal result. Other parameters which influence the consistency of the food bar, for example, are e.g. the salt content of the food bar. In particular, the salt content may be locally different in the food bar, for example because fat absorbs less salt than muscle tissue.

A critical process parameter of the slicing operation which is set on the slicing device on the basis of the signal of the vibration sensor is, for example, the rotational speed and / or the orbital speed of the cutting blade. Alternatively or additionally, the XY position of the cutting blade can be adjusted relative to the food bar. Furthermore, the number of idle cuts required for the portioning is preferably adjusted as a function of the signal and / or as a function of a changed rotational speed, preferably automatically. Preferably, the speed and / or the acceleration to which the finished portions are subjected during removal are also changed as a function of the signal of the vibration sensor.

For example, if the measured vibration indicates that it is a comparatively soft product, it is preferable to reduce the speed of the cutting blade, for example to prevent the separated slices from being thrown sideways by the friction of this comparatively "wet" disc on the cutting blade. In this case, the speed of the cutting blade and / or the speed of any orbital movement of the cutting blade may be reduced. Preferably, then, the number of idle cuts performed for the portioning of the food slices is also reduced.

By contrast, if the product is of a comparatively hard consistency, the slicing process can take place at a comparatively high cutting speed. In this case, the speed of the cutting blade and / or the speed of any orbital movement of the cutting blade may be set comparatively high. Preferably, however, then the number of idle cuts is increased, so that more time is available to transport the respective finished portion, because the adhesion of the food discs to each other and / or to the conveyor belt is reduced for products having a comparatively hard consistency. This prevents the respective portion from being "crashed", i. slips relative to the conveyor belt and / or the arrangement of the food slices changed undesirable each other.

Alternatively or additionally, the position of the cutting blade relative to the food bar may be changed to change the entry location of the cutting blade and / or the relationship between pressing and pulling the cutting blade during the slicing operation. Such a change is made by a so-called XY adjustment of the cutting blade and / or the cutting blade head. This adjustment of the position of the cutting blade relative to the food bar is preferably made when the cross section of the food bar changes and / or depending on the consistency of the food bar.

The vibrations that occur when the cutting knife comes into contact with the food bar, when the cutting knife enters the food bar and / or during cutting, and on the basis of the consistency of the food bar, can also be used to adjust other parameters relevant to the slicing process. For example, in the case of a product with a "soft" consistency, preferably automatically, a means can be activated to reduce the slip / stick effect on the cutting edge or the cutting goggles. For example, the Cutting edge / cutting glasses vibrated and / or the cutting edge can be acted upon with an electric charge that repels the food bar from the cutting edge / cutting glasses and thereby reduces the static friction between the food bar and the cutting edge / cutting glasses.

Alternatively or additionally, the manner in which a gripper is brought into engagement with the rear end of the food bar can be measured from the vibrations that occur on the food bar when the cutting knife enters the food bar and / or during cutting to be made dependent. In a food bar with a comparatively hard consistency, for example salami or a product with a low fat content, a lower penetration depth of the gripper into the product is required than with a comparatively soft product such as brawn, a product with a high fat content or the like.

As a rule, a portioning of the cut food slices is provided downstream of the cutting blade. Such portioning is known to the person skilled in the art and usually consists of a plurality of transport means, for example a delivery table and / or at least one conveyor belt, which are preferably arranged one behind the other. Preferably, at least one conveyor belt or the storage table is height adjustable. By means of this portioning the cut food slices are divided into portions, for example with x food slices and / or weight, and then removed in portions. According to the invention, it is provided in this subject matter of the invention that the portioning with the signal of the vibration sensor which measures the vibrations which occur when the cutting knife emerges on the food bar, when the cutting knife enters the food bar and / or during cutting, preferably automatically, is set.

For example, food slices with a comparatively hard consistency, ie, for example, refrigerated or frozen food slices, exhibit reduced adhesion / friction with one another and / or on the means on which they rest, as food slices with a comparatively soft consistency. This means that the accelerations that can be made during the portioning process, for example, for the removal of the finished portion, must be slowed down in food slices with a comparatively hard consistency in order to avoid that the food slices relative to each other and / or relative to the conveyor belt slip, ie crash. In addition, the cut off Food slices that fall on the portioning, consistent consistency have different flight curves. The acceleration and / or the speed with which a finished portion is transported away is therefore preferably set on the basis of the signal of the vibration sensor

According to the invention or preferably, the position of the means of transport on which the respective food slices fall is set in accordance with the signal of the vibration sensor. This may be an adjustment in a plane and / or a height adjustment.

Alternatively or additionally, the number of idle cuts, i. the number of cutting movements made by the cutting blade without separating a food slice from the food bar, in response to the measured vibrations occurring upon entry of the cutting knife into the food bar and / or cutting, i. For example, depending on the consistency of the product, set, in particular so that is sufficient but not too much time is available to perform the portioning safely.

According to a preferred object of the present invention, a food bar is inserted into the slicing apparatus and transported in the direction of the cutting blade, and the vibration sensor receives the vibrations generated upon the first contact of the cutting blade with the food bar. As a result, the slicing device knows the position of the food bar on the means of transport in the slicing device. By means of this precise knowledge of the position of the food bar, for example, a controlled minimum portion of the product can be carried out. For example, after receiving the signal, one or more slices may still be cut off as "waste" before slicing of the "good portions" begins. Alternatively or additionally, the signal from the product sensor may be used to determine if the respective cut slice is a qualitatively sufficient slice, i. a disk with a sufficient cross section, is or not.

If several food bars are cut in parallel at the same time, the signal of the vibration sensor, which is generated at the first contact between the cutting knife and the respective food bar, can also be used to determine when the cutting knife is in contact with all parallel food bars for the first time. From then on will be For example, one or more food slices per food bar cut and discarded before "good portions" are cut off from all parallel cut food bars. This preferred embodiment has the advantage that only one vibration sensor is required for all parallel cut food bars. The sensor does not need to use an optical sensor that is susceptible to contamination. The number of slices that can not be used for "good portions" is minimized. In this preferred embodiment, a sound profile is preferably analyzed.

According to a further or preferred object of the present invention, a vibration sensor is provided which receives vibrations which are generated during contact between the cutting blade and a foreign body, which is preferably located inside the food bar, and its signal for controlling the slicing apparatus and / or the Portioning process is used.

Such foreign bodies may be, for example, bone or metal inclusions. As soon as the vibration sensor recognizes that the cutting blade has contact with such a foreign body, the slicing device and / or the portioning process is controlled accordingly, preferably stopped very quickly and / or the cutting blade is brought out of contact with the food bar very quickly by means of an axial stroke. In this case, the feed of the food bar is preferably stopped. Alternatively or additionally, the portioning process can be adjusted so that the cut food disc having the foreign body is discarded.

For example, the foreign body is also a gripper with which the rear end of the food bar is gripped. As soon as the vibration sensor detects that the cutting blade is in the immediate vicinity of the gripper and / or has already touched it, the cutting blade is disengaged from the food bar, in particular by the gripper being withdrawn from the cutting plane and / or by the cutting knife being removed from the cutting plane is moved.

According to a further or a preferred object of the present invention, the distance between the front end of the food bar and the cutting blade, which is provided in so-called blank cuts, which are required for the portioning of the cut food slices, by means of the vibrations that occur in the occurrence of the cutting blade on the food bar, when entering the cutting blade in the food bar and / or cutting produced be set. For example, in the case of a food bar with a total or locally hard consistency, a small distance can be set than with a comparatively soft product which oscillates and / or flows comparatively strongly. By this invention or preferred embodiment of the present invention, the distance between the front end of the food bar and the cutting blade can be minimized. The distance between the front end of the food bar and the cutting blade can be achieved by changing the position of the cutting blade relative to the front end of the food bar and / or by retracting the food bar.

According to a further or inventive object of the present invention, a vibration sensor is provided which receives vibrations that occur when the cutting blade encounters the food bar, when the cutting blade enters the food bar and / or when cutting a food bar, and recognizes from the vibrations when the product fails, ie for example, obliquely relative to the cutting plane, which may be the case, for example, when the gripper and / or conveyor belts no longer hold the food bar sufficiently. In such a case, preferably, the cutting process is interrupted immediately, so that the staff can remove the corresponding food bar from the slicer and / or can bring the gripper back into engagement with the food bar.

Preferably, a plurality of food bars are cut open simultaneously. Preferably, the signal received by the sensor is evaluated so that an evaluation device is known with which food bar (s) the cutting blade is currently in contact and / or how many food bars simultaneously during one rotation of the cutting blade and / or during a complete orbital movement be cut open. By way of example, it is possible on the basis of the measured vibrations or the measured vibration profile to determine the track of the slicing device in which a food bar is being cut straight at a certain point in time.

Preferably, only a single vibration sensor is needed for a plurality of food bars which are simultaneously cut open. Thus, one oscillation sensor per slicing device is usually sufficient.

The respective food bars which are cut open simultaneously may be similar or different products. Furthermore, the Feed rate at which the respective food bar is cut, be set individually per food bar.

Another object of the present invention is a method for slicing a food bar in food slices with a slicer having a cutting knife, with the food slices are separated from the food bar, in which a vibration sensor is provided, the vibrations that occur when the cutting blade the food bar, at the entrance of the cutting knife in the food bar and / or cutting the food bar are generated receives and recognizes a malfunction of the cutting blade on the basis of the vibrations.

This object of the present invention makes it possible to detect, for example, when the cutting blade from the slicing and / or when a part of the cutting blade is broken off. As a result, for example, creates an imbalance, are generated by the vibrations that the vibration sensor measures and signal to a corresponding evaluation that a malfunction of the cutting blade is present. In particular, when the cutting blade enters the food bar, corresponding vibrations are produced which signal an evaluating device that the cutting blade is detached from the slicing device and / or that there is another malfunction of the cutting blade.

Preferably, in all inventive or preferred method, a sound profile is evaluated. For example, the vibration profile is evaluated, which arises while the cutting blade with one or more food bars, simultaneously and / or successively engaged. Alternatively or additionally, the vibration profile is analyzed over a fixed period of time, in a specific position of the cutting blade and / or over a certain path of the cutting blade. Alternatively or additionally, only certain frequencies and / or frequency bands are analyzed. The sound profile can be edited before its evaluation. For example, one or more frequencies, such as a noise floor, filtered and / or the signal profile can be edited mathematically.

Alternatively or additionally, the measurement and / or analysis of the vibration, for example of the sound, in dependence on one or more specific positions, for example angular positions and / or angle sections, during a complete rotation and / or orbital movement of the cutting blade. For example, the Activated vibration sensor only in these angular positions and / or during these angular sections, the signal analyzed only in these angular positions and / or during these angular sections and / or the measured signal is correlated with the angular position of the cutting blade. For example, the slicing device can be predetermined and / or the slicing device can learn at which angular position (0-360 °) the cutting knife strikes the respective food bar, enters it and / or again from this exit. At this angular position and / or in these angular sections, it is then expected that the sensor detects a corresponding vibration which arises when the cutting blade strikes the respective food bar and / or during cutting. If this does not happen, the device knows that the cutting blade is not yet in engagement with the respective food bar, ie that it has not yet been transported into the cutting plane. As a result, it can be determined with which and / or with how many food bars the cutting blade is engaged during a complete revolution or orbital movement. Preferably, the device also knows at which angular position the cutting blade exits again from the respective food bar.

Further preferably, one or more reference signals are stored in the evaluation device. The respectively measured signal or signal profile is compared with the respective reference signal, and depending on this comparison, the control / regulation of the slicing device and / or the portioning device takes place. In this case, a deviation but also a match of the measured sound profile with the reference profile can lead to the evaluation unit recognizing control and / or control requirements and sends a corresponding signal to the slicing device. Preferably, the slicing device is self-learning.

Alternatively or additionally, the current consumption of the rotary cutting blade drive and / or the tracking error of the rotary cutting blade is measured. Both measurements allow in each case and in combination conclusions about the system food bar / cutting blade, ie, for example, it can be determined when the cutting blade strikes the respective food bar or when the cutting blade cuts the respective food bar and / or which consistency this has. If the consistency of the food bar changes locally or between two food bars and / or the cutting blade dulls, the current consumption or the size of the lag error changes. This change is evaluated and the slicing or portioning then, as described above, controlled and / or regulated. The current consumption and / or the following error can also used to determine if the cutting blade is engaged with one or more food bars. The measurement of the current consumption and / or the tracking error can be carried out alternatively or in addition to the vibration measurement. The entire disclosure made in connection with the vibration measurement applies analogously to the measurement of the current consumption and / or the following error. Reference values are preferably stored for the current consumption and / or the tracking error, by means of which an evaluation device can draw conclusions about the consistency and / or the degree of severity of the cutting blade, for example.

Figur 1

zeigt eine erste Ansicht einer Aufschneidevorrichtung.

Figur 2

zeigt eine zweite Ansicht einer Aufschneidevorrichtung.

Figuren 3a und b

zeigen eine X-Y-Verstellung des Schneidkopfs zur Veränderung des Schnitts des Lebensmittelriegels.

Figuren 4a und 4b

zeigen die Stellung des Schneidkopfs bei Lebensmittelriegeln mit einem unterschiedlichen Querschnitt.

Figur 5

zeigt eine Aufschneidevorrichtung mit einer Portionierung.

Figuren 6a und 6b

zeigen den Aufschnitt mehrerer Lebensmittelriegel gleichzeitig.

In the following, the invention is based on the Figures 1 - 6b and Examples 1 to 6 explained. These explanations are merely exemplary and do not limit the general inventive concept. The explanations apply equally to all articles of the present invention.

FIG. 1

shows a first view of a slicing device.

FIG. 2

shows a second view of a slicing device.

FIGS. 3a and b

show an XY adjustment of the cutting head to change the cut of the food bar.

FIGS. 4a and 4b

show the position of the cutting head in food bars with a different cross-section.

FIG. 5

shows a slicer with a portioning.

Figures 6a and 6b

show the cold cuts of several food bars at the same time.

FIGS. 1 and 2 show a slicing with the / the method of the invention can be performed / can. The slicing device 1 has a cutting knife 2, which cuts a food bar 3 in food slices 6. The cutting blade 2 rotates about a cutting blade head 16. Typically, the sliced food slices 12 on a tray table (not shown, see FIG. 5 ) are configured to portions, transported away and then packed. The person skilled in the art recognizes that several food bars can be cut open at the same time. The food bar 3 are here with two conveyor belts 4 continuously or discontinuously along the product line in the direction of the cutting plane 5, through the Cutting knife 2 and the cutting bar 11 is defined transported. The cutting blade 2 and the cutting bar 11 act together when cutting. There must always be a cutting gap between the cutting blade 2 and the cutting bar 11 in order to prevent the cutting blade from touching the cutting bar. However, this cutting gap should be as small as possible in order to prevent a "tearing" of the respective disc and or "beard". The slice thickness results from the feed distance of the food bar between two cuts. At a constant cutting blade 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 cutting blade continues its cutting movement without coming into engagement with the product. This preferably takes place in that the cutting blade 2 is moved away from the cutting plane 5 and from the front end of the food bar 3. Alternatively or additionally, the food bar can be withdrawn from the cutting plane. As soon as a sufficient number of idle cuts have been carried out, the cutting blade and / or the food bar is moved back in the direction of the cutting bar 1. In particular FIG. 2 can be removed, the food bar is brought at its rear end 17 with a gripper 7 in contact. This contact is preferably made after the slicing of the respective food bar has already begun. The gripper ensures, in particular, that the food bar retains its position when it has already been largely cut open and the contact surface on the transport means 4 is reduced. In addition, the remainder of the food bar is disposed of with the gripper.

The device 1 has at least one in FIG. 2 illustrated vibration sensor 9. This vibration sensor 9 receives vibrations 8, in particular sound waves, which are generated when the cutting blade strikes the food bar, when the cutting blade enters the food bar and / or during cutting, and sends a signal 10 to an evaluation unit. The person skilled in the art recognizes that the evaluation unit can be part of the sensor. On the basis of this signal 10, the evaluation unit, for example the system controller of the slicing device, detects, for example, whether the food bar currently in the slicing device has a comparatively hard or soft consistency. On the basis of this analysis, the setting of the slicing device or of the slicing process takes place, in particular automatically. In particular, the rotational speed and / or the orbital speed of the cutting blade, the number of idle cuts and / or the portioning device are adjusted on the basis of the signal of the vibration sensor.

The vibration sensor 9 is either placed directly on the slicer and thus absorbs their vibrations directly and / or it is placed in the vicinity of the slicer and absorbs vibrations of the air. Preferably, the vibration sensor is a sound sensor, in particular with a frequency-selective monitoring of body and / or airborne sound. In general, one vibration sensor per slicing device is sufficient even if several food bars are cut open at the same time. The vibration sensor is preferably arranged so that it is not damaged and / or contaminated by flying food particles and / or that the cleaning of the slicing device does not restrict.

The vibration sensor measures the frequency and the amplitude of the vibrations occurring and / or a vibration profile.

In the FIGS. 3a and 3b the cutting blade head 16 of the slicing apparatus is shown. In this case, in the present case, a circular blade 2 is arranged, which rotates about its own central axis at a speed v1. In order to achieve that the circular blade periodically releases the food bar and this can then be transported in its longitudinal direction, the circular blade rotates in an orbit 12 about the axis of rotation of the cutting blade head at a speed v2. This movement is the so-called orbital motion with a so-called orbital velocity. If the evaluation unit now determines that it is a comparatively soft product due to the sound waves generated when the cutting blade hits the food bar, the cutting knife enters the food bar and / or when cutting, it is preferable to reduce the speed v1 and / or v2. In particular, as a function of the speed v2, the number of idle cuts to be carried out for the portioning is preferably adjusted, ie, with an increase of v2, the number of idle cuts is also increased and vice versa. Alternatively or additionally, the position of the axis of rotation 18 in the X and / or Y direction can be changed due to the measured vibrations, which are perpendicular to each other and are arranged perpendicular to the transport direction of the food bar. By changing the axis of rotation of the Meseerkopfes example, the place where the cutting blade meets the circumference of the food bar 3, can be adjusted. In comparison to FIG. 3a was in the embodiment according to FIG. 3b lowered the axis of rotation of the cutting head in the Y direction and moved in the X direction to the right.

In the example according to the FIGS. 4a and 4b It is shown that an X and / or Y-adjustment of the cutting blade 2 can also take place when the cross section of the food bar 3 changes. This change can be from food bars to food bars or within a food bar. The change in the cross section of the food bar can be determined by the evaluation device, for example, by the position, in particular angular position of the cutting blade on which the vibrations occur when hitting / entering the cutting blade in the food bar. If a change is detected, for example, an adjustment of the axis of rotation of the cutting blade head in the X and / or Y direction, in order to leave the location of the impact of the cutting blade on the food bar substantially constant.

In FIG. 5 the portioning of the cut food slices is shown. After the food slices 6 have been cut off, they fall along a flight curve on the storage table 15 and are configured there to a portion. The flight curve depends inter alia on the rotational speed of the cutting blade 2 but also on the consistency of the food bar. A food disc with a soft consistency, ie with a high fat content and / or a comparatively high temperature, "sticks" longer to the cutting blade and is thus thrown by the cutting blade more to the side than a comparatively hard product. This relationship can be taken into account by reducing the rotational speeds v1 and / or v2. Alternatively or additionally, the position of the storage table, as shown by the double arrow 14, changed. This adjustment can also be done vertically to change the height of fall of the respective food disc. Further, preferably, the acceleration to which finished portions are subjected is adjusted to the consistency of the food bar. Preferably, the acceleration is reduced with harder products and vice versa. The number of idle cuts to be made for portioning depends on v1 and / or v2 and the time it takes to get a finished portion off the shelf. The number of empty cuts per portion is preferably determined after these parameters are fixed and adjusted as they change.

The Figures 6a and 6b show the cutting and slicing of several food bars at the same time. In the present case, the slicer has three tracks and up to three food bars can be cut in parallel. The skilled artisan recognizes that but also only two or more than three food bars in parallel can be cut open. If a new food bar is inserted in the respective track, it is transported in the direction of the cutting blade until it engages with it. The time of the very first contact between the respective food bar and the cutting blade is detected by a corresponding vibration measurement of the evaluation of the slicing. Thereafter, then a certain number of food slices that does not meet the required quality requirements, cut and discarded before the slicing of the actual "good portions" begins. Preferably, only one vibration sensor is necessary to detect the first contact between the respective food bar in the respective track and the cutting blade. Preferably, the device recognizes with which and / or which food bar (s) the cutting blade is currently engaged and / or the number of food bars which have been cut around the axis of rotation of the cutting head during one revolution of the cutting blade.

Examples: Example 1:

Product consistency: A typical problem when slicing raw ham, bacon or even sausages and cheese is that the product can only be optimally cut in a very narrow consistency range. It is attempted to cut the product rather coldly in order to obtain a good stability of the product when cutting, but at the same time must avoid that the product freezes, as this does not hold together the slices in the portioning process following the cutting and no good portion is formed. Besides the temperature, however, the consistency is e.g. also determined by the salt content of the product and / or the fat / meat content, which changes within the food bar and / or from food bar to food bar. The salt content of the food bar depends i.a. from its fat / muscle content, as fat absorbs less salt than muscle.

For example, it may happen that the product is too soft. Then usually the speed of the cutting blade must be reduced in order to avoid a lateral throwing away of the discs by the friction of the "wet" disc on the cutting blade. If the product is frozen, however, the setting of the portioning process must be adjusted. The discs have no or reduced adhesion to each other and / or on the delivery table and the acceleration, for example, a finished portion, which must be made, for example, to carry them away, therefore slows down become. At the same time more blank cuts, ie revolutions of the cutting blade without separating food slices, have to be inserted in order to have more time for the now slowed portioning process.

The vibration sensor, for example a sound sensor, now monitors the sound profile of the system comprising the cutting blade and the product. The sound or the sound profile when cutting a soft product or a hard frozen product is clearly distinguishable. Based on this knowledge (analysis of the sound profile), the control / regulation of the slicing device can now automatically set critical process parameters. For example, if the evaluation unit of the sound sensor detects a profile that indicates a soft product, the machine automatically reduces the cutting blade speed. If the sound sensor detects a profile that indicates a hard / frozen profile, the machine automatically reduces the acceleration parameters and possibly also the speed parameters of the portioning process and increases the number of idle cuts accordingly.

The regulation or adaptation of the parameters can be done in different ways. For example, a reference oscillation profile (sound profile) can be stored in the evaluation unit to which certain process parameters are assigned. With a defined deviation of the current sound profile from the reference sound profile, step-by-step adjustments of the relevant cutting and / or portioning parameters are made. In another variant, several reference sound profiles can be stored. For each reference sound profile (for example sound profile "soft", sound profile "good", sound profile "hard"), a machine / parameter setting optimized for this product consistency (reference sound profile) is stored, which is set when the evaluation unit has determined a corresponding consistency of the food bar.

Example 2:

According to a further embodiment of the method according to the invention, the vibration sensor, for example the sound sensor or the measured sound profile, is used to control the gate of food bars in a slicing machine. All food slices cut open on today's slicers (slicers, high-performance slicers) have a finite length. Typical food bar lengths are between 300 mm to 3500 mm. If a food bar is cut to the end, a new food bar must be inserted in the respective track and fed to the cutting plane. Possibly. need several food bars essentially simultaneously in the respective track of the slicing device are inserted. When transporting the respective food disc in the direction of the cutting plane, it is necessary to know the position of the front edge of the respective food bar to perform a controlled minimum bleed of the product and decide from which position of the food bar a qualitatively sufficient slice or portion can be cut , At this time, the slicing machine then switches from the so-called gating mode to the cutting mode.

The detection of the front edge of the food bar is now often detected by optical sensors, which determine the position at a certain distance in front of the cutting plane. However, these sensors have the disadvantage that they are installed on the one hand in an area that is constantly contaminated by product particles and leads to malfunction of the optical sensors. Furthermore, these sensors usually only monitor the leading edge of the first (longest) food bar when feeding several food bars to be cut at the same time. To be sure that all simultaneously cut food bars are cut clean and on each track with a good quality slice / portion is to be expected, always more than the max. theoretical length deviation of the products are cut off to ensure a good slice / portion on all traces. This is independent of how big this length deviation of the currently simultaneously cut food bars really is and has a significant loss of product result.

Therefore, according to the invention, the vibration, for example, the sound profile of the system is used on cutting knife / food bar to detect when all food bars are cut and / or engaged with the cutting blade. If e.g. 2 food bars cut simultaneously there are 3 different basic sound profiles: Profile 1 - there is no food bar available. Profile 2 - There is a food bar available. Profile 3 - There are two food bars available. After profile 3 is present, either the portioning process can be started immediately, or a certain number of slices can be cut from the food bar and then the portioning process can be started.

The advantage is that no additional optical sensors have to be installed, that there is no risk of contamination and malfunction of the optical sensors and / or that a theoretical position of the food bar in the cutting plane is not suspected, but the scarf sensor is determined directly when the desired number of food bars are engaged with the cutting blade.

Example 3:

A food bar falls out of the grab.

It may happen that when feeding and / or reloading food bars one or more food bars are not held securely by the feed systems (either traction belts and / or product grippers). In this case, this food bar migrates uncontrollably through the cutting shaft or through the cutting plane. This completely uncontrolled very thick slices or pieces are separated from the food bar. A controlled cutting and portioning process is no longer possible. This condition creates massive uncontrolled forces on the rotating blade. Furthermore, these pieces often remain uncontrolled on the portioning table and hinder the proper slicing and / or portioning of the subsequent food bar. A stop of the slicer and clearing / cleaning is necessary. It depends on the attention or presence of an operator whether and when the slicing machine is stopped to prevent damage to the cutting blade or the machine and / or perform a cleaning of Portionierbereiches.

By monitoring the vibration, for example, the sound profile, by a vibration sensor can be detected immediately when a product falls unchecked by the cutting plane. The machine can then be stopped immediately. This avoids damage and avoids that the entire food bar is cut uncontrollably. Product is rescued and excessive contamination of the portioning area is avoided.

Example 4

Contact: cutting knife / claw.

In another embodiment of the present invention, the sound sensor monitors whether the cutting blade abuts a metal object during cutting. It may happen, for example, that by damaging a product gripper (eg bending one of the claws which hold the product) one of its claws protrudes further than intended from the product gripper and reaches the end of the cutting process of a rod in the cutting plane and collides with the cutting blade. This collision process generates particularly striking sound profiles. Already a first contact is recognized. Upon detection of such a contact, the separation process is interrupted immediately. This means that the gripper is immediately pulled back out of the cutting plane and / or the cutting blade is immediately moved away from the cutting plane, if a corresponding drives for Wegtakten the cutting blade from the cutting plane, for example, for generating blank sections is present. Preferably, the cutting blade and the machine is stopped and more preferably a corresponding warning message is generated.

Example 5

Foreign body in the product.

It may happen that unwanted foreign bodies are present in the food bar to be sliced. These may be bone pieces, broken hypodermic needles from previous processes and / or e.g. Pieces of metal that have accidentally fallen into the product in previous process steps.

Here, a vibration sensor, such as a sound sensor, also detect the contact of this foreign body with the cutting blade and stop the cutting process analogous to Example 4.

Example 6

Cutting knife dissolves.

Another unsolved problem with high-performance cutting machines is that the cutting blade can come loose from the cutting blade holder. This can be caused by a faulty or insufficient attachment of a fastener, eg poor tightening of the screws. Furthermore, a fastener may fail during cutting. This is particularly critical in so-called circular knife machines. Here, the cutting blade is secured only by a single central screw. If this dissolves, the cutting blade will immediately fly uncontrollably through the machine. Since the cutting blade itself is on a planetary path and has a self-rotation of up to 5000 rev / min, the energy contained in the now released cutting blade is immense. This leads to the partial destruction of the machine up to danger for the operating personnel. Since the slicing machines do not recognize such a condition today, there is a risk that the cutting blade head, which still rotates at cutting speed, accelerates the loosened cutting blade by its counterweight and shoots through the protective device of the machine. The most serious injuries to people can be the result.

With a vibration sensor, such as the sound sensor, such an incident can be detected in a very early state. Even with insufficiently tightened fasteners, such as a screw, it comes to strong noise due to the tumbling of the cutting blade, the striking of the cutting blade to the cutting blade head, etc., before the screws finally solve and lead to the above disaster. Upon detection of such a sound profile of the system, the machine can be stopped immediately and consequential damage avoided.

All explanations according to the figures and / or examples apply analogously to a device or a method in which the current consumption and / or the following error of the rotating cutting blade is measured.

LIST OF REFERENCE NUMBERS

1

slicing

2

cutting blade

3

Food bar

4

Mode of Transport

5

cutting plane

6

Food plate

7

grab

8th

sound waves

9

Vibration sensor, sound sensor

10

signal

11

cutting edge

12

Orbit of the circular knife, orbital motion, planetary orbit

13

Food disc stacks, portion

14

Setting the portioning

15

Tray table, portioning table, portioning area

16

Cutter head

17

Rear end of food bar

18

Rotary axis of the cutting knife head, center of the orbit

Claims (15)

Method for slicing a food bar (3) into food slices (6) and / or for portioning food slices, comprising a slicing device (1) having a cutting knife (2) with which the food slices (6) are separated from the food rule (3) are provided, characterized in that a vibration sensor (8) is provided, which receives vibrations generated when the cutting blade hits the food bar, when the cutting blade enters the food bar and / or when cutting the food bar, and receives the signal (10). the vibration sensor is used to adjust the slicing operation and / or the portioning process. A method according to claim 1, characterized in that the rotational speed of the cutting blade and / or the orbital speed of the cutting blade (2) is adjusted. Method according to one of the preceding claims, characterized in that the position of the cutting blade (2) in the X and / or Y direction is adjusted. Method according to one of the preceding claims, characterized in that a portioning of the food slices is provided downstream of the cutting blade (2) and that the portioning with the signal (10) is adjusted. A method according to claim 4, characterized in that for portioning idle cuts are performed and that the number of idle cuts is adapted to the rotational speed of the cutting blade and / or to the orbital speed of the cutting blade. Method according to one of the preceding claims, characterized in that a food bar is inserted into the slicing device and transported in the direction of the cutting blade and that the vibration sensor (8) receives the vibrations that are generated at the first contact of the cutting blade with the food bar. Method according to one of the preceding claims, characterized in that a plurality of food bars are at least temporarily cut parallel. A method according to claim 7, characterized in that the sensor receives the vibrations which are generated when a food slice is separated for the first time from all parallel cut food bars in a revolution of the cutting blade. Method according to one of the preceding claims or the preamble of claim 1, characterized in that a vibration sensor (8) is provided which receives vibrations which are generated during contact between the cutting blade and a foreign body, which is preferably located inside the food bar and its signal (10) is used to control the slicing apparatus. Method according to one of the preceding claims or the preamble of claim 1, characterized in that a vibration sensor (8) is provided, the vibrations, the impact of the cutting blade on the food bar, when entering the cutting blade in the food bar and / or cutting the Food bar produced, receives and detects a malposition of the food bar relative to the cutting blade on the basis of the vibrations. Method according to one of the preceding claims or the preamble of claim 1, characterized in that a vibration sensor (8) is provided, the vibrations, the impact of the cutting blade on the food bar, when entering the cutting blade in the food bar and / or cutting the Food bars are generated, receives and recognizes a malfunction of the cutting blade on the basis of the vibrations. Method according to one of the preceding claims, characterized in that a sound profile is evaluated. Method according to one of the preceding claims, characterized in that the measured signal is compared with a reference signal. Method according to one of the preceding claims, characterized in that the analysis of the sound profile in dependence on the position of the cutting blade takes place. Method according to one of the preceding claims or according to the preamble of patent claim 1, characterized in that upon the impact of the cutting blade on the food bar, when the cutting blade enters the food bar and / or when cutting the food bar, the change in current consumption and / or the following error of the rotary drive is measured and this measurement is used to adjust the slicing process and / or the portioning process.

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