EP2599598B1 - Procédé de coupe d'une barre de produit alimentation en utilisant un capteur de vibrations - Google Patents

Procédé de coupe d'une barre de produit alimentation en utilisant un capteur de vibrations Download PDF

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Publication number
EP2599598B1
EP2599598B1 EP12193384.0A EP12193384A EP2599598B1 EP 2599598 B1 EP2599598 B1 EP 2599598B1 EP 12193384 A EP12193384 A EP 12193384A EP 2599598 B1 EP2599598 B1 EP 2599598B1
Authority
EP
European Patent Office
Prior art keywords
food
cutting blade
cutting
food bar
slicing
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
EP12193384.0A
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German (de)
English (en)
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EP2599598A2 (fr
EP2599598A3 (fr
Inventor
Jörg SCHMEISER
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GEA Food Solutions Germany GmbH
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GEA Food Solutions Germany GmbH
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Publication date
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Publication of EP2599598A2 publication Critical patent/EP2599598A2/fr
Publication of EP2599598A3 publication Critical patent/EP2599598A3/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
    • 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
    • B26D1/157—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 movable 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
    • 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
    • B26D5/02—Means for moving the cutting member into its operative position for 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
    • 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
    • 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
    • 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
    • Y10T83/05—With reorientation of tool between cuts

Definitions

  • 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 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.
  • 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.
  • 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 when the food bar is cut, and the signal from the vibration sensor is used to set a speed of the cutting blade and / or an orbital speed of the cutting blade and / or to set the portioning operation.
  • 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.
  • a vibration sensor 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.
  • the measured signal can be processed mathematically. Discrete vibration values and / or vibration profiles can be evaluated.
  • 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 has the food bars located in the sliced ie whether the food bar is comparatively soft or comparatively hard, for example, strongly chilled or frozen.
  • At least one critical process parameter of the slicing process on the slicing device 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 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.
  • the XY position of the cutting blade can be adjusted relative to the food bar.
  • 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.
  • 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.
  • 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.
  • the speed of the cutting blade and / or the speed of any orbital movement of the cutting blade may be reduced.
  • the number of idle cuts performed for the portioning of the food slices is also reduced.
  • the slicing process can take place at a comparatively high cutting speed.
  • the speed of the cutting blade and / or the speed of any orbital movement of the cutting blade may be set comparatively high.
  • 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.
  • 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.
  • a means can be activated to reduce the slip / stick effect on the cutting edge or the cutting goggles.
  • 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.
  • 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.
  • 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.
  • 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.
  • at least one conveyor belt or the storage table is height adjustable.
  • the cut food slices are divided into portions, for example with x food slices and / or weight, and then removed in portions.
  • 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.
  • food slices with a comparatively hard consistency ie, for example, refrigerated or frozen food slices
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • set in particular so that is sufficient but not too much time is available to perform the portioning safely.
  • 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.
  • the slicing device knows the position of the food bar on the means of transport in the slicing device.
  • a controlled minimum portion of the product can be carried out.
  • one or more slices may still be cut off as "waste" before slicing of the "good portions" begins.
  • 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.
  • 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.
  • a sound profile is preferably analyzed.
  • a vibration sensor 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.
  • 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.
  • the feed of the food bar is preferably stopped.
  • the portioning process can be adjusted so that the cut food disc having the foreign body is discarded.
  • the foreign body is also a gripper with which the rear end of the food bar is gripped.
  • 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.
  • 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.
  • a small distance can be set than with a comparatively soft product which oscillates and / or flows comparatively strongly.
  • 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.
  • a vibration sensor 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.
  • 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.
  • a plurality of food bars are cut open simultaneously.
  • 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.
  • 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.
  • 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 evaluation device that the cutting blade has come loose from the slicing device and / or that there is another malfunction of the cutting blade.
  • a sound profile is evaluated.
  • the vibration profile is evaluated, which arises while the cutting blade with one or more food bars, simultaneously and / or successively engaged.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the slicing device is self-learning.
  • 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.
  • 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.
  • 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.
  • 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 Hochadosslicern 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.
  • 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 evaluation unit can be part of the sensor.
  • 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.
  • the setting of the slicing device or of the slicing process takes place, in particular automatically.
  • 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.
  • the vibration sensor is a sound sensor, in particular with a frequency-selective monitoring of body and / or airborne sound.
  • 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.
  • FIGS. 3a and 3b the cutting blade head 16 of the slicing apparatus is shown.
  • a circular blade 2 is arranged, which rotates about its own central axis at a speed v1.
  • 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.
  • the evaluation unit 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.
  • 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.
  • 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.
  • 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.
  • FIG. 5 the portioning of the cut food slices is shown.
  • the food slices 6 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the vibration sensor for example the sound sensor or the measured sound profile
  • the vibration sensor is used to control the gate of food bars in a slicing machine.
  • All food slices cut open on today's 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.
  • the slicing machine 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.
  • optical sensors which determine the position at a certain distance in front of the cutting plane.
  • 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.
  • 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.
  • 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.
  • a food bar falls out of the grab.
  • a vibration sensor 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.
  • 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.
  • a product gripper eg bending one of the claws which hold the product
  • 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.
  • the cutting blade and the machine is stopped and more preferably a corresponding warning message is generated.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Processing Of Meat And Fish (AREA)
  • Nonmetal Cutting Devices (AREA)
  • Food-Manufacturing Devices (AREA)

Claims (13)

  1. Procédé de coupe d'une barre de produit alimentaire (3) en tranches d'aliment (6) et/ou de mise en portions de tranches d'aliment, avec un dispositif de coupe (1), qui présente une lame de coupe (2), avec laquelle les tranches d'aliment (6) sont découpées de la barre de produit alimentaire (3), dans lequel il est prévu un capteur de vibrations (8), qui reçoit des vibrations, qui sont produites lors du contact de la lame de coupe avec la barre de produit alimentaire, lors de l'entrée de la lame de coupe dans la barre de produit alimentaire et/ou lors de la coupe de la barre de produit alimentaire, et qui génère un signal (10) sur la base de la mesure, caractérisé en ce que l'on utilise le signal (10) pour le réglage d'un nombre de tours de la lame de coupe et/ou d'une vitesse orbitale de la lame de coupe (2) et/ou pour le réglage de l'opération de mise en portions.
  2. Procédé selon la revendication précédente, caractérisé en ce que l'on règle la position de la lame de coupe (2) dans la direction X et/ou dans la direction Y.
  3. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on prévoit en aval de la lame de coupe (2) une mise en portions des tranches d'aliment et on règle la mise en portions avec le signal (10) .
  4. Procédé selon la revendication 3, caractérisé en ce que l'on effectue pour la mise en portions des coupes à vide et en ce que l'on adapte le nombre des coupes à vide au nombre de tours de la lame de coupe et/ou à la vitesse orbitale de la lame de coupe.
  5. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on dépose une barre de produit alimentaire dans le dispositif de coupe et on la transporte en direction de la lame de coupe.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on coupe une multiplicité de barres de produit alimentaire au moins temporairement en parallèle.
  7. Procédé selon la revendication 6, caractérisé en ce que le capteur reçoit les vibrations, qui sont produites lorsque lors d'une rotation de la lame de coupe on découpe pour la première fois respectivement une tranche d'aliment de toutes les barres de produit alimentaire coupées en parallèle.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il est prévu un capteur de vibrations (8), qui reçoit des vibrations qui sont produites lors du contact entre la lame de coupe et un corps étranger, qui se trouve de préférence à l'intérieur de la barre de produit alimentaire, et on utilise son signal (10) pour la commande du dispositif de coupe.
  9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il est prévu un capteur de vibrations (8), qui reçoit des vibrations qui sont produites lors du contact de la lame de coupe avec la barre de produit alimentaire, lors de l'entrée de la lame de coupe dans la barre de produit alimentaire et/ou lors de la coupe de la barre de produit alimentaire, et on détecte à l'aide des vibrations un fonctionnement défectueux de la lame de coupe.
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on analyse un profil sonore.
  11. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on compare le signal mesuré avec un signal de référence.
  12. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on effectue l'analyse du profil sonore en fonction de la position de la lame de coupe.
  13. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'on mesure la variation de la consommation électrique et/ou des erreurs de poursuite de l'entraînement rotatif lors du contact de la lame de coupe avec la barre de produit alimentaire, lors de l'entrée de la lame de coupe dans la barre de produit alimentaire et/ou lors de la coupe de la barre de produit alimentaire et on utilise cette mesure pour le réglage de l'opération de coupe et/ou de l'opération de mise en portions.
EP12193384.0A 2011-11-30 2012-11-20 Procédé de coupe d'une barre de produit alimentation en utilisant un capteur de vibrations Active EP2599598B1 (fr)

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DE102011119719A DE102011119719A1 (de) 2011-11-30 2011-11-30 Verfahren zum Aufschneiden eines Lebensmittelriegels unter Verwendung eines Schwingungssensors

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EP2599598A3 EP2599598A3 (fr) 2014-01-22
EP2599598B1 true EP2599598B1 (fr) 2019-09-18

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ES2752326T3 (es) 2020-04-06
EP2599598A3 (fr) 2014-01-22
US20130319196A1 (en) 2013-12-05
DE102011119719A1 (de) 2013-06-06

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