EP2813330B1 - Use of a blade in a bread slicing machine for slicing bread - Google Patents

Use of a blade in a bread slicing machine for slicing bread Download PDF

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Publication number
EP2813330B1
EP2813330B1 EP14166686.7A EP14166686A EP2813330B1 EP 2813330 B1 EP2813330 B1 EP 2813330B1 EP 14166686 A EP14166686 A EP 14166686A EP 2813330 B1 EP2813330 B1 EP 2813330B1
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EP
European Patent Office
Prior art keywords
blade
knife
bread
cutting
axis
Prior art date
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Application number
EP14166686.7A
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German (de)
French (fr)
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EP2813330A1 (en
Inventor
Uwe Reifenhäuser
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TPV GmbH
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TPV GmbH
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Priority to PL14166686T priority Critical patent/PL2813330T3/en
Publication of EP2813330A1 publication Critical patent/EP2813330A1/en
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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
    • 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
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
    • B26D1/12—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis
    • B26D1/25—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
    • B26D1/12—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis
    • B26D1/25—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member
    • B26D1/26—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis substantially perpendicular to the line of cut
    • B26D1/28—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member moving about an axis substantially perpendicular to the line of cut and rotating continuously in one direction during cutting
    • 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
    • B26D1/0006—Cutting members therefor
    • B26D2001/0053—Cutting members therefor having a special cutting edge section or blade section
    • 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
    • B26D1/0006—Cutting members therefor
    • B26D2001/006—Cutting members therefor the cutting blade having a special shape, e.g. a special outline, serrations
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • B26D2210/04—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers controlling the volume by pressing the food product, e.g. meat to a predetermined shape before 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
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
    • B26D2210/06—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers for bread, e.g. bread slicing machines for use in a retail store

Definitions

  • the invention also relates to a method for cutting bread by means of a bread cutting machine.
  • Knives of the type described at the outset are already known from the prior art and are typically used in bread slicing machines.
  • One such is, for example DE 197 30 809 A1 removable.
  • the U.S. 1,973,526 A shows a use of a knife according to the preamble of claim 1.
  • Slicing bread is problematic in that at the time it is sliced, the bread is typically still very fresh and was only baked relatively recently. Accordingly, the bread still has a high moisture content, which means that the dough is "sticky".
  • This property of a bread slice is generally regarded as the primary indicator of the freshness of the sliced bread. With regard to the cutting of the bread, this "stickiness" of the fresh bread leads to the fact that between the respective Knife, by means of which the bread is cut, and the respective bread slice or the end face of the remaining loaf of bread develop adhesive forces.
  • the slice of bread is influenced by the movement of the knife, the direction of movement of the knife, which is oriented perpendicular to a longitudinal axis of the loaf of bread, can easily lead to a “destruction” of the slice of bread. In particular, this can be crushed, with at least partial areas of the bread slice sticking to the knife and being able to be "torn out”.
  • This problem of adhesion between the bread slice and the knife is solved according to the prior art, for example by means of the application of an oil film which is applied to the side surfaces of the knife.
  • This oil film causes a significant reduction in the adhesive effect between the bread slice and the knife, so that the knife can easily pass through the cross section of the loaf of bread.
  • One such embodiment is the one mentioned above DE 197 30 809 A1 removable.
  • the major disadvantage of this approach is the considerable cleaning effort that is required by using the oil. In the long run, a sticky mixture is formed from the individual bread crumbs that arise when the bread is cut and the oil on the knife. This is difficult to remove from the associated bread slicer. In particular, cleaning in hard-to-reach corners has proven to be particularly problematic.
  • knives are used whose thickness profile varies when viewed in cross section.
  • the cutting area is typically formed with a thickness that is greater than in the central and possibly in the receiving area of the knife.
  • the knife can therefore be understood as a disk with a thicker circumferential bead.
  • Such an "undercut" of the cutting area is based on the idea that only the smallest possible area of the side surface of the knife should come into contact with the respective slice of bread. This consideration follows the logic that the smaller the friction surface that develops between the knife and the bread slice, the smaller the frictional forces between the knife and the bread slice.
  • a disadvantage of this construction is that the cutting area of such a knife must be made comparatively thick, since the knife in its central area and its receiving area in which the Thickness is reduced, in spite of everything it still has to have a cross-section which is sufficient to carry away the forces associated with the cutting process and to prevent large deformations of the knife.
  • the above also applies to that from the DE 10 2010 002 279 A1 known circular knife, which is used to cut a strand-shaped food, in particular meat or cheese.
  • the cutting device is designed as an orbital drive and thus has a circular knife guided on a rocker arm, the circular knife being able to be undercut on both sides following a wedge-shaped outer area.
  • the present invention is therefore based on the object of producing a knife which does not have the aforementioned disadvantages of the known technologies. Furthermore, a corresponding method for slicing bread is to be provided.
  • the underlying object is achieved according to the invention in that the thickness of the knife in its central region is between 0.5 mm and 2.0 mm, preferably between 0.8 mm and 1.5 mm.
  • Such a knife is particularly advantageous with regard to the mentioned problem of the adhesion of the respective bread slice to a side surface of the knife. This is based on the consideration that a “restoring force” of the bread and thus also the resulting frictional force is lower, the less it is “displaced” from its original position by means of the knife.
  • the uncut loaf of bread represents a one-piece strand of food.
  • a knife enters the cross-section of this loaf, the two parts of the bread lying on the opposite side surfaces of the knife are separated from one another and thereby moved away from one another.
  • the slice of bread that is being formed and the remaining loaf of bread are still connected to one another, at least in part.
  • This The connection between the resulting slice of bread and the rest of the loaf results in a restoring force developing in the slice of bread. This is to be understood in such a way that the bread slice, if the knife were removed again from the cross-section of the bread loaf, would again rest over the entire surface of the remaining bread loaf.
  • This restoring force which is a normal force between the bread slice and the side surface of the knife, favors a frictional force between the knife and the bread slice and consequently also adhesion between the two parts, which in turn favors a damage pattern already described above.
  • the knife made particularly thin according to the invention now has the advantage that the "displacement" of the resulting slice of bread is particularly small. Accordingly, when the new bread slice is separated, only a very small restoring force occurs, which in turn can only produce a very low frictional force between the side surface of the knife and the bread slice. The risk of the bread slice sticking to the knife is thus minimized.
  • the use of friction-reducing oil can be completely eliminated by means of the knife according to the invention. This facilitates the cleaning and care of the associated bread slicer considerably and leads to better hygiene in comparison to the prior art, despite the reduced cleaning effort.
  • the knife is particularly advantageous if it is designed as a circular knife whose diameter is at least 360 mm, preferably at least 400 mm.
  • Such circular knives are typical of bread slicing machines. They are particularly suitable for completely cutting through the cross section of a loaf of bread without the axis of rotation of the knife or the drive shaft having to enter the cross section of the loaf of bread.
  • such a knife can also be advantageous which has a cutting edge that runs spirally around the axis of rotation of the knife.
  • the knife is made of stainless steel.
  • At least one side surface of the knife located in the central area is at least partially provided with a coating that reduces the friction between the side surface and the bread, in particular a polytetrafluoroethylene coating Coating.
  • the underlying object is also achieved according to the invention by a method for slicing bread by means of a bread slicing machine, a knife according to the above description being used and both side surfaces of the knife being unoiled in the central area, with the cut preferably being oil-free overall.
  • This method can be carried out particularly well using the knife according to the invention. The advantages mentioned above result from oil-free cutting.
  • the method is particularly advantageous when the knife is a circular knife and preferably performs a planetary movement in which it rotates around its own axis of rotation and its axis of rotation moves on a circular path around an axis of rotation of a rotary arm to which the knife is rotatably attached .
  • the knife is cyclically retracted into the cross-section of the loaf and extended again, with the same in the period in which the knife is located within the cross-section of the loaf of bread, the same stands still and in the period in which the knife is outside the Loaf of bread is pushed forward by the thickness of a slice of bread.
  • the rotary arm performs a circular movement so that the circular knife is guided on a circular path.
  • the circular knife performs its own rotation around its axis of rotation.
  • the rotation of the knife itself leads to a particularly clean cut of the bread slices.
  • the speed of rotation of the circular knife around the axis of rotation of the rotary arm is included typically significantly lower than the rotational speed of the circular knife around its own axis of rotation.
  • the method according to the invention can be particularly advantageous when the knife has a spiral cutting edge.
  • Such a knife can be particularly advantageous depending on the particular shape and consistency of the bread to be cut.
  • the side surfaces of the knife come at least partially, preferably in a predominant area, into contact with the bread to be sliced.
  • the side surfaces of the knife come at least partially, preferably in a predominant area, into contact with the bread to be sliced.
  • a removal shaft of the bread slicing machine serving to receive cut slices has an inclination of between 10 ° and 25 ° with respect to an insertion shaft serving to receive the loaf of bread to be cut.
  • the insertion shaft is typically oriented horizontally, the mentioned inclination of a base element of the removal shaft being directed downwards from the horizontal. This tendency favors the opening of the cutting gap produced by the knife by folding away the disc that has just been produced, which "folds down" due to its own weight.
  • the embodiment shown in Figures 1 to 4 comprises a knife 1 in the form of a circular knife.
  • the knife 1 has a diameter of 420 mm and a thickness 2 of 1.0 mm.
  • the thickness 2 is in a central area 3 and a receiving area 4 of knife 1 constant.
  • a cutting portion 5 of the blade 1 the blade 1 passes to a cutting edge 6 toward pointed to.
  • the cutting area 5 of the knife 1 has a measured radial length 12 of approximately 20 mm.
  • the cutting edge 6 is provided with teeth that cannot be seen in the figures.
  • the receiving area 4 of the knife 1 is characterized by a central opening 7 .
  • a total of three mounting bores 9 are arranged around an edge 8 of the opening 7 and are suitable for receiving connecting means (not shown), for example screws.
  • the knife 1 can be connected non-rotatably to a drive shaft, not shown.
  • the knife 1 rotates, driven by the drive shaft, about a center point 10 of the knife 1.
  • An axis of rotation 13 of the knife 1 is aligned perpendicular to a side surface 11 of the knife 1 and runs through the Center point 10 .
  • the speed of rotation is typically between 650 rpm and 2000 rpm.
  • the side surface 11 of the knife 1 is free of oil or other lubricants during its operation which, according to the prior art, are intended to prevent the bread to be cut from sticking to the side surface 11 .
  • the side surface 11 in the central area 3 is provided with a coating which is formed from polytetrafluoroethylene (PTFE).
  • the large diameter of the knife 1 has the advantage that the knife 1 can cut the respective loaf completely without the cross section of the drive shaft having to enter the cross section of the bread.
  • the height of the respective loaf of bread to be cut is therefore typically a maximum of half the diameter of the knife 1 .

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food-Manufacturing Devices (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Description

Einleitungintroduction

Die vorliegende Erfindung betrifft ein Messer einer Brotschneidemaschine, das Messer umfassend

  • einen Aufnahmebereich zur Schaffung einer drehfesten Verbindung mit einer um eine Drehachse rotierbaren Antriebswelle,
  • einen um eine Drehachse des Messers umlaufenden Schneidbereich, der in einer zu der Drehachse des Messers parallelen Schnittebene spitz nach außen zuläuft, wobei die Drehachse des Messers mit der Drehachse der Antriebswelle zusammenfällt und der Schneidbereich an seinem radial außen liegenden Ende eine Schneidkante aufweist, die mit einer Verzahnung versehen ist,
  • einen zwischen dem Aufnahmebereich und dem Schneidbereich angeordneten Mittelbereich, in dem eine parallel zu der Drehachse des Messers gemessene Dicke des Messers konstant ist, wobei die Dicke des Messers in dem Mittelbereich mindestens so groß ist wie die größte Dicke des Messers in dem Schneidbereich,
wobei ein größter Abstand der Schneidkante von der Drehachse des Messers mindestens 180 mm, vorzugsweise mindestens 200 mm, beträgt.The present invention relates to a knife of a bread slicing machine, comprising the knife
  • a receiving area for creating a non-rotatable connection with a drive shaft rotatable about an axis of rotation,
  • a cutting area encircling an axis of rotation of the knife, which tapers to the outside in a cutting plane parallel to the axis of rotation of the knife, the axis of rotation of the knife coinciding with the axis of rotation of the drive shaft and the cutting area having a cutting edge at its radially outer end, which with is provided with a toothing,
  • a central region arranged between the receiving region and the cutting region, in which a thickness of the knife measured parallel to the axis of rotation of the knife is constant, the thickness of the knife in the central region being at least as great as the greatest thickness of the knife in the cutting region,
the greatest distance between the cutting edge and the axis of rotation of the knife being at least 180 mm, preferably at least 200 mm.

Ferner betrifft die Erfindung ein Verfahren zum Schneiden von Brot mittels einer Brotschneidemaschine.The invention also relates to a method for cutting bread by means of a bread cutting machine.

Stand der TechnikState of the art

Messer gemäß der eingangs beschriebenen Art sind nach dem Stand der Technik bereits bekannt und kommen typischerweise in Brotschneidemaschinen zum Einsatz. Eine solche ist beispielsweise der DE 197 30 809 A1 entnehmbar. Auch die US 1 973 526 A zeigt eine Verwendung eines Messers entsprechend dem Oberbegriff von Anspruch 1.Knives of the type described at the outset are already known from the prior art and are typically used in bread slicing machines. One such is, for example DE 197 30 809 A1 removable. Also the U.S. 1,973,526 A shows a use of a knife according to the preamble of claim 1.

Das Schneiden von Brot ist insofern problematisch, als zum Schneidzeitpunkt das Brot typischerweise noch sehr frisch ist und erst vor vergleichsweise kurzer Zeit fertig gebacken wurde. Entsprechend weist das Brot noch einen hohen Feuchtegehalt auf, der dazu führt, dass der Teig "klebrig" ist. Diese Eigenschaft einer Brotscheibe wird gemeinhin als primäres Indiz für die Frische des geschnittenen Brotes angesehen. Im Bezug auf das Schneiden des Brotes führt diese "Klebrigkeit" des frischen Brotes dazu, dass sich zwischen dem jeweiligen Messer, mittels dessen das Brot geschnitten wird, und der jeweiligen Brotscheibe beziehungsweise der Stirnfläche des restlichen Brotlaibs Adhäsionskräfte ausbilden. Diese führen wiederum dazu, dass die Brotscheibe von der Bewegung des Messers beeinflusst wird, wobei die Bewegungsrichtung des Messers, die senkrecht zu einer Längsachse des Brotlaibs ausgerichtet ist, leicht zu einer "Zerstörung" der Brotscheibe führen kann. Insbesondere kann diese zerdrückt werden, wobei zumindest Teilbereiche der Brotscheibe an dem Messer haften und "ausgerissen" werden können.Slicing bread is problematic in that at the time it is sliced, the bread is typically still very fresh and was only baked relatively recently. Accordingly, the bread still has a high moisture content, which means that the dough is "sticky". This property of a bread slice is generally regarded as the primary indicator of the freshness of the sliced bread. With regard to the cutting of the bread, this "stickiness" of the fresh bread leads to the fact that between the respective Knife, by means of which the bread is cut, and the respective bread slice or the end face of the remaining loaf of bread develop adhesive forces. These in turn lead to the fact that the slice of bread is influenced by the movement of the knife, the direction of movement of the knife, which is oriented perpendicular to a longitudinal axis of the loaf of bread, can easily lead to a “destruction” of the slice of bread. In particular, this can be crushed, with at least partial areas of the bread slice sticking to the knife and being able to be "torn out".

Dieses Problem der Haftung zwischen der Brotscheibe und dem Messer wird gemäß dem Stand der Technik beispielsweise mittels der Applikation eines Ölfilms gelöst, der auf die Seitenflächen des Messers aufgebracht wird. Dieser Ölfilm bewirkt eine deutliche Reduktion der Haftungswirkung zwischen der Brotscheibe und dem Messer, so dass ein problemloser Durchtritt des Messers durch den Querschnitt des Brotlaibs möglich ist. Eine solche Ausführung ist der vorgenannten DE 197 30 809 A1 entnehmbar. Der große Nachteil dieses Ansatzes liegt in dem erheblichen Reinigungsaufwand, der durch die Anwendung des Öls bedingt ist. Auf Dauer bildet sich aus einzelnen Brotkrümeln, die beim Schneiden der Brote anfallen, und dem an dem Messer befindlichen Öl eine klebrige Mixtur. Diese ist nur schwierig aus der zugehörigen Brotschneidemaschine lösbar. Insbesondere hat sich die Reinigung in schwer zugänglichen Ecken als besonders problematisch erwiesen. Als Folge dieser schwierigen Reinigungsbedingungen ist regelmäßig der hygienischen Zustand der jeweiligen Brotschneidemaschine zu beklagen (Gefahr der Schimmelbildung), da eine gründliche Säuberung einen hohen Aufwand bedeutet, der zum einen finanziert werden muss und zum anderen eine hohe Disziplin von der jeweiligen Reinigungskraft verlangt.This problem of adhesion between the bread slice and the knife is solved according to the prior art, for example by means of the application of an oil film which is applied to the side surfaces of the knife. This oil film causes a significant reduction in the adhesive effect between the bread slice and the knife, so that the knife can easily pass through the cross section of the loaf of bread. One such embodiment is the one mentioned above DE 197 30 809 A1 removable. The major disadvantage of this approach is the considerable cleaning effort that is required by using the oil. In the long run, a sticky mixture is formed from the individual bread crumbs that arise when the bread is cut and the oil on the knife. This is difficult to remove from the associated bread slicer. In particular, cleaning in hard-to-reach corners has proven to be particularly problematic. As a result of these difficult cleaning conditions, the hygienic condition of the respective bread slicer is regularly to be complained about (risk of mold formation), since thorough cleaning means a lot of effort, which on the one hand has to be financed and on the other hand requires a high level of discipline from the respective cleaning staff.

Alternativ zu einem eingangs genannten Messer mit einer konstanten Dicke und fortlaufender Beölung im Schneidbereich kommen Messer zum Einsatz, deren Dickenprofil im Querschnitt betrachtet variiert. Bei diesen Messern ist typischerweise der Schneidbereich mit einer Dicke ausgeformt, der größer ist, als im Mittel- und gegebenenfalls im Aufnahmebereich des Messers. In einer Ansicht betrachtet ist das Messer demzufolge quasi als Scheibe mit einer dickeren umlaufenden Wulst auffassbar. Einer solche "Hinterschneidung" des Schneidbereichs liegt der Gedanke zugrunde, dass nur ein möglichst kleiner Bereich der Seitenfläche des Messers mit der jeweiligen Brotscheibe in Kontakt kommen soll. Diese Überlegung folgt der Logik, dass eine umso kleinere Reibfläche, die sich zwischen dem Messer und der Brotscheibe ausbildet, umso kleinere Reibkräfte zwischen dem Messer und der Brotscheibe hervorruft. Als nachteilig bei dieser Konstruktion ist zu beurteilen, dass der Schneidbereich eines solchen Messers vergleichsweise dick ausgebildet sein muss, da das Messer in dessen Mittelbereich und dessen Aufnahmebereich, in dem die Dicke reduziert ist, trotz allem noch einen Querschnitt aufweisen muss, der ausreicht, um die mit dem Schneidvorgang einhergehenden Kräfte abzutragen und große Verformungen des Messers zu unterbinden.As an alternative to a knife mentioned at the beginning with a constant thickness and continuous oiling in the cutting area, knives are used whose thickness profile varies when viewed in cross section. In the case of these knives, the cutting area is typically formed with a thickness that is greater than in the central and possibly in the receiving area of the knife. When viewed in one view, the knife can therefore be understood as a disk with a thicker circumferential bead. Such an "undercut" of the cutting area is based on the idea that only the smallest possible area of the side surface of the knife should come into contact with the respective slice of bread. This consideration follows the logic that the smaller the friction surface that develops between the knife and the bread slice, the smaller the frictional forces between the knife and the bread slice. A disadvantage of this construction is that the cutting area of such a knife must be made comparatively thick, since the knife in its central area and its receiving area in which the Thickness is reduced, in spite of everything it still has to have a cross-section which is sufficient to carry away the forces associated with the cutting process and to prevent large deformations of the knife.

Vorgenanntes trifft beispielsweise auch auf das aus der DE 10 2010 002 279 A1 bekannte Kreismesser zu, das zum Schneiden eines strangförmigen Lebensmittels, insbesondere Fleisch oder Käse, dient. Die Schneideinrichtung ist als Orbitalantrieb ausgebildet und besitzt somit ein an einer Schwinge geführtes Kreismesser, wobei das Kreismesser im Anschluss an einen keilförmigen äußeren Bereich beidseitig hinterschnitten sein kann.The above also applies to that from the DE 10 2010 002 279 A1 known circular knife, which is used to cut a strand-shaped food, in particular meat or cheese. The cutting device is designed as an orbital drive and thus has a circular knife guided on a rocker arm, the circular knife being able to be undercut on both sides following a wedge-shaped outer area.

Aus der DE 10 2007 019 106 B4 ist eine Schneidmaschine mit einem birnenförmigen Messer bekannt, das einen Dicke von lediglich etwa 1 mm besitzt. Aufgrund der Tatsache, dass das Messer eine geringe Eigenstabilität besitzt, muss dieses möglichst großflächig und eng zwischen seitlichen Führungen geführt werden. Ferner ist dieses bekannte Messer nicht als drehendes Messer geeignet.From the DE 10 2007 019 106 B4 a cutting machine with a pear-shaped knife is known which has a thickness of only about 1 mm. Due to the fact that the knife has a low inherent stability, it must be guided between lateral guides over a large area and as closely as possible. Furthermore, this known knife is not suitable as a rotating knife.

Aufgabetask

Der vorliegenden Erfindung liegt mithin die Aufgabe zugrunde, ein Messer hervorzubringen, welches die vorgenannten Nachteile der bekannten Technologien nicht aufweist. Ferner soll ein entsprechendes Verfahren zum Schneiden von Brot bereitgestellt werden.The present invention is therefore based on the object of producing a knife which does not have the aforementioned disadvantages of the known technologies. Furthermore, a corresponding method for slicing bread is to be provided.

Lösungsolution

Die zugrunde liegende Aufgabe wird ausgehend von einem Messer der eingangs beschriebenen Art erfindungsgemäß dadurch gelöst, dass die Dicke des Messers in dessen Mittelbereich zwischen 0,5 mm und 2,0 mm, vorzugsweise zwischen 0,8 mm und 1,5 mm, beträgt. Ein solches Messer ist hinsichtlich des genannten Problems der Haftung der jeweiligen Brotscheibe an einer Seitenfläche des Messers besonders vorteilhaft. Dem liegt die Überlegung zugrunde, dass eine "Rückstellkraft" des Brotes und damit auch die resultierende Reibkraft umso geringer ist, desto weniger es mittels des Messers aus seiner ursprünglichen Position "verdrängt" wird.Based on a knife of the type described in the introduction, the underlying object is achieved according to the invention in that the thickness of the knife in its central region is between 0.5 mm and 2.0 mm, preferably between 0.8 mm and 1.5 mm. Such a knife is particularly advantageous with regard to the mentioned problem of the adhesion of the respective bread slice to a side surface of the knife. This is based on the consideration that a “restoring force” of the bread and thus also the resulting frictional force is lower, the less it is “displaced” from its original position by means of the knife.

Der ungeschnittene Brotlaib stellt einem einstückigen Lebensmittelstrang dar. Sobald ein Messer in den Querschnitt dieses Brotlaibs eintritt, werden die beiden an den sich gegenüberliegenden Seitenflächen des Messers anliegenden Teile des Brots voneinander getrennt und dabei voneinander weg bewegt. Solange das Messer den Querschnitt noch nicht vollständig durchfahren hat, sind die in deren Entstehung begriffene Brotscheibe und der restliche Brotlaib zumindest noch in einem Teilbereich miteinander verbunden. Diese Verbindung zwischen der entstehenden Brotscheibe und dem restlichen Brotlaib führt dazu, dass sich in der Brotscheibe eine Rückstellkraft ausbildet. Diese ist so zu verstehen, dass sich die Brotscheibe, sofern das Messer wieder aus dem Querschnitt des Brotlaibs entfernt würde, wieder vollflächig an den restlichen Brotlaib anlegen würde. Das heißt, dass auf die Brotscheibe eine Kraft wirkt, die diese wieder zurück in Richtung des restlichen Brotlaibs und mithin auf die Seitenfläche des Messers drückt, sofern letzteres in den Querschnitt des Brotlaibs eingefahren ist. Diese Rückstellkraft, die eine Normalkraft zwischen der Brotscheibe und der Seitenfläche des Messers darstellt, begünstigt eine Reibkraft zwischen dem Messer und der Brotscheibe und folglich gleichermaßen eine Haftung zwischen beiden Teilen, die wiederum ein vorstehend bereits beschriebenes Schadensbild begünstigt.The uncut loaf of bread represents a one-piece strand of food. As soon as a knife enters the cross-section of this loaf, the two parts of the bread lying on the opposite side surfaces of the knife are separated from one another and thereby moved away from one another. As long as the knife has not yet completely traversed the cross section, the slice of bread that is being formed and the remaining loaf of bread are still connected to one another, at least in part. This The connection between the resulting slice of bread and the rest of the loaf results in a restoring force developing in the slice of bread. This is to be understood in such a way that the bread slice, if the knife were removed again from the cross-section of the bread loaf, would again rest over the entire surface of the remaining bread loaf. This means that a force acts on the bread slice, which pushes it back in the direction of the rest of the loaf of bread and therefore on the side surface of the knife, provided that the latter has entered the cross section of the loaf of bread. This restoring force, which is a normal force between the bread slice and the side surface of the knife, favors a frictional force between the knife and the bread slice and consequently also adhesion between the two parts, which in turn favors a damage pattern already described above.

Das erfindungsgemäß besonders dünn ausgeführte Messer hat nun den Vorteil, dass die "Verdrängung" der entstehenden Brotscheibe besonders gering ist. Demzufolge tritt bei der Abtrennung der neuen Brotscheibe auch nur eine sehr geringe Rückstellkraft auf, die wiederum nur eine sehr geringe Reibkraft zwischen der Seitenfläche des Messers und der Brotscheibe hervorrufen kann. Das Risiko der Haftung der Brotscheibe an dem Messer ist somit minimiert. Insbesondere kann mittels des erfindungsgemäßen Messers der Einsatz von reibungsminderndem Öl vollständig entfallen. Dies erleichtert die Reinigung und Pflege der zugehörigen Brotschneidemaschine erheblich und führt trotz sinkendem Reinigungsaufwand im Vergleich zum Stand der Technik zu einer besseren Hygiene.The knife made particularly thin according to the invention now has the advantage that the "displacement" of the resulting slice of bread is particularly small. Accordingly, when the new bread slice is separated, only a very small restoring force occurs, which in turn can only produce a very low frictional force between the side surface of the knife and the bread slice. The risk of the bread slice sticking to the knife is thus minimized. In particular, the use of friction-reducing oil can be completely eliminated by means of the knife according to the invention. This facilitates the cleaning and care of the associated bread slicer considerably and leads to better hygiene in comparison to the prior art, despite the reduced cleaning effort.

Die Reduktion der Dicke des Messers bis in den hier beanspruchten Bereich wurde bislang nicht in Erwägung gezogen, da nicht erwartet werden konnte, dass ein solch dünnes Messer die Anforderungen an dessen Stabilität erfüllen könnte. In Kombination mit dem vergleichsweise großen Durchmesser des Messers hat sich allerdings eine Scheibentragwirkung herausgestellt, die selbst derartige Dickenbereiche ermöglicht. Eine beidseitige Führung des Messers im Schneidbereich ist deshalb nicht erforderlich. Gegebenenfalls auftretende Bewegungen des Messers senkrecht zu dessen Seitenflächen sind dabei unbeachtlich, da die Anforderungen an die Maßhaltigkeit von Brotscheiben vergleichsweise niedrig ausfallen. Somit ist eine Abweichung der Dicke einer Scheibe im Bereich von 0,1 mm bis 0,2 mm tolerabel und wird beim Verbraucher nicht als minderwertig wahrgenommen. Eine derartige Toleranz ist bei Fleischscheiben nicht gegeben.The reduction of the thickness of the knife up to the range claimed here has not yet been considered, since it could not be expected that such a thin knife could meet the requirements for its stability. In combination with the comparatively large diameter of the knife, however, a disk-bearing effect has been found that enables even such thickness ranges. It is therefore not necessary to guide the knife on both sides in the cutting area. Any movements of the knife that may occur perpendicular to its side surfaces are irrelevant, since the requirements for the dimensional accuracy of bread slices are comparatively low. Thus, a deviation in the thickness of a disk in the range of 0.1 mm to 0.2 mm is tolerable and is not perceived as inferior by the consumer. Such a tolerance does not exist with meat slices.

Das zusätzliche Einbringen einer Hinterschneidung des erfindungsgemäßen Messers gemäß dem vorstehend beschriebenen Stand der Technik ist bei dem erfindungsgemäßen Messer nicht nötig, aber auch kaum möglich, da eine weitere Querschnittsreduktion ein mechanisches Versagen des Messers zufolge hätte.The additional introduction of an undercut of the knife according to the invention according to the prior art described above is not necessary in the knife according to the invention, but also hardly possible, since a further cross-sectional reduction would result in a mechanical failure of the knife.

Das Messer ist dann besonders vorteilhaft, wenn es als Kreismesser ausgeführt ist, dessen Durchmesser mindestens 360 mm, vorzugsweise mindestens 400 mm, beträgt. Derartige Kreismesser sind typisch für Brotschneidemaschinen. Sie eignen sich vor allem dazu, den Querschnitt eines Brotlaibs vollständig zu durchtrennen, ohne dass die Drehachse des Messers beziehungsweise der Antriebswelle in den Querschnitt des Brotlaibs einfahren muss.The knife is particularly advantageous if it is designed as a circular knife whose diameter is at least 360 mm, preferably at least 400 mm. Such circular knives are typical of bread slicing machines. They are particularly suitable for completely cutting through the cross section of a loaf of bread without the axis of rotation of the knife or the drive shaft having to enter the cross section of the loaf of bread.

Alternativ zu der Kreisform kann ebenso ein solches Messer vorteilhaft sein, das eine spiralförmig um die Drehachse des Messers umlaufende Schneidkante besitzt.As an alternative to the circular shape, such a knife can also be advantageous which has a cutting edge that runs spirally around the axis of rotation of the knife.

Unter hygienischen Gesichtspunkten ist es besonders von Vorteil, wenn das Messer aus nicht rostendem Stahl besteht.From a hygienic point of view, it is particularly advantageous if the knife is made of stainless steel.

Zur weiteren Reduktion der Reibung zwischen dem Messer und dem Brotlaib beziehungsweise der Brotscheibe ist es besonders vorteilhaft, wenn mindestens eine in dem Mittelbereich befindliche Seitenfläche des Messers zumindest teilweise mit einer die Reibung zwischen der Seitenfläche und dem Brot reduzierenden Beschichtung versehen ist, insbesondere einer Polytetrafluorethylen aufweisenden Beschichtung.To further reduce the friction between the knife and the loaf or slice of bread, it is particularly advantageous if at least one side surface of the knife located in the central area is at least partially provided with a coating that reduces the friction between the side surface and the bread, in particular a polytetrafluoroethylene coating Coating.

Die zugrunde liegende Aufgabe wird erfindungsgemäß ferner durch ein Verfahren zum Schneiden von Brot mittels einer Brotschneidemaschine gelöst, wobei ein Messer gemäß der vorstehenden Beschreibung verwendet wird und beide Seitenflächen des Messers in dem Mittelbereich unbeölt sind, wobei vorzugsweise insgesamt ölfrei geschnitten wird. Dieses Verfahren ist mittels des erfindungsgemäßen Messers besonders gut durchführbar. Aus dem ölfreien Schneiden ergeben sich die vorstehend genannten Vorteile.The underlying object is also achieved according to the invention by a method for slicing bread by means of a bread slicing machine, a knife according to the above description being used and both side surfaces of the knife being unoiled in the central area, with the cut preferably being oil-free overall. This method can be carried out particularly well using the knife according to the invention. The advantages mentioned above result from oil-free cutting.

Das Verfahren ist dann besonders vorteilhaft, wenn das Messer ein Kreismesser ist und vorzugsweise eine planetarische Bewegung ausführt, bei der es um seine eigene Drehachse rotiert und seine Drehachse sich dabei auf einer Kreisbahn um eine Drehachse eines Dreharms bewegt, an dem das Messer drehbar befestigt ist. Bei diesem Verfahren wird das Messer zyklisch in den Querschnitt des Brotlaibs ein- und wieder ausgefahren, wobei in dem Zeitraum, in dem sich das Messer innerhalb des Querschnitts des Brotlaibs befindet, selbiger still steht und in dem Zeitraum, in dem sich das Messer außerhalb des Brotlaibs befindet, um die Dicke einer Brotscheibe vorgeschoben wird. Dabei führt der Dreharm eine Kreisbewegung aus, so dass das Kreismesser auf einer Kreisbahn geführt wird. Das Kreismesser führt indes eine eigene Rotation um dessen Drehachse aus. Die Rotation des Messers selbst führt zu einem besonders sauberen Schnitt der Brotscheiben. Die Rotationsgeschwindigkeit des Kreismessers um die Drehachse des Dreharms ist dabei typischerweise erheblich niedriger als die Rotationsgeschwindigkeit des Kreismessers um dessen eigene Drehachse.The method is particularly advantageous when the knife is a circular knife and preferably performs a planetary movement in which it rotates around its own axis of rotation and its axis of rotation moves on a circular path around an axis of rotation of a rotary arm to which the knife is rotatably attached . In this method, the knife is cyclically retracted into the cross-section of the loaf and extended again, with the same in the period in which the knife is located within the cross-section of the loaf of bread, the same stands still and in the period in which the knife is outside the Loaf of bread is pushed forward by the thickness of a slice of bread. The rotary arm performs a circular movement so that the circular knife is guided on a circular path. The circular knife, however, performs its own rotation around its axis of rotation. The rotation of the knife itself leads to a particularly clean cut of the bread slices. The speed of rotation of the circular knife around the axis of rotation of the rotary arm is included typically significantly lower than the rotational speed of the circular knife around its own axis of rotation.

Das erfindungsgemäße Verfahren kann dann besonders vorteilhaft sein, wenn das Messer eine spiralförmige Schneidkante besitzt. Ein solches Messer kann in Abhängigkeit von der jeweiligen Form und Konsistenz des zu schneidenden Brotes besonders vorteilhaft sein.The method according to the invention can be particularly advantageous when the knife has a spiral cutting edge. Such a knife can be particularly advantageous depending on the particular shape and consistency of the bread to be cut.

Bei dem erfindungsgemäßen Verfahren ist es vorteilhaft, wenn die Seitenflächen des Messers zumindest teilweise, vorzugsweise in einem überwiegenden Flächenanteil, mit dem zu schneidenden Brot in Kontakt kommen. Überraschenderweise hat sich gezeigt, dass trotz des großflächigen Kontakts zwischen dem Messer und dem Brot eine haftende Wirkung vollständig ausbleibt. Eine plane Ausführung des Messers, bei der der beschriebene Kontakt auftritt, ist mithin möglich und im Hinblick auf die Herstellung des Messers besonders vorteilhaft.In the method according to the invention, it is advantageous if the side surfaces of the knife come at least partially, preferably in a predominant area, into contact with the bread to be sliced. Surprisingly, it has been shown that, despite the large-area contact between the knife and the bread, there is no adhesive effect at all. A planar design of the knife in which the contact described occurs is therefore possible and particularly advantageous with regard to the manufacture of the knife.

Vorteilhaft ist es darüber hinaus, wenn ein der Aufnahme geschnittener Scheiben dienender Entnahmeschacht der Brotschneidemaschine gegenüber einem der Aufnahme des zu schneidenden Brotlaibs dienenden Einlegeschacht eine Neigung zwischen 10° und 25° aufweist. Der Einlegeschacht ist dabei typischerweise horizontal orientiert, wobei die genannte Neigung eines Bodenelements des Entnahmeschachts aus der horizontalen nach unten gerichtet ist. Diese Neigung begünstigt ein Öffnen des von dem Messer erzeugten Schneidspalts durch Wegklappen der gerade erzeugten Scheibe, die aufgrund ihres wirkenden Eigengewichts "abklappt".It is also advantageous if a removal shaft of the bread slicing machine serving to receive cut slices has an inclination of between 10 ° and 25 ° with respect to an insertion shaft serving to receive the loaf of bread to be cut. The insertion shaft is typically oriented horizontally, the mentioned inclination of a base element of the removal shaft being directed downwards from the horizontal. This tendency favors the opening of the cutting gap produced by the knife by folding away the disc that has just been produced, which "folds down" due to its own weight.

AusführungsbeispieleEmbodiments

Das erfindungsgemäße Messer wird nachfolgend anhand eines Ausführungsbeispiels, das in den Figuren dargestellt ist, näher erläutert.The knife according to the invention is explained in more detail below using an exemplary embodiment that is shown in the figures.

Es zeigt:

Fig. 1:
Eine Seitenansicht eines erfindungsgemäßen Messers.
Fig. 2:
einen Schnitt durch das erfindungsgemäße Messer,
Fig. 3:
ein Detail eines Schneidbereichs des erfindungsgemäßen Messers und
Fig. 4:
eine isometrische Ansicht des erfindungsgemäßen Messers.
It shows:
Fig. 1:
A side view of a knife according to the invention.
Fig. 2:
a section through the knife according to the invention,
Fig. 3:
a detail of a cutting area of the knife according to the invention and
Fig. 4:
an isometric view of the knife according to the invention.

Das Ausführungsbeispiel, das in den Figuren 1 bis 4 dargestellt ist, umfasst ein Messer 1 in Form eines Kreismessers. Das Messer 1 hat einen Durchmesser von 420 mm und eine Dicke 2 von 1,0 mm. Die Dicke 2 ist in einem Mittelbereich 3 und einem Aufnahmebereich 4 des Messers 1 konstant. In einem Schneidbereich 5 des Messers 1 läuft das Messer 1 zu einer Schneidkante 6 hin spitz zu. Der Schneidbereich 5 des Messers 1 weist eine radiale gemessene Länge 12 von ca. 20 mm auf. Die Schneidkante 6 ist mit einer in den Figuren nicht erkennbaren Verzahnung versehen. Der Aufnahmebereich 4 des Messers 1 ist durch einen zentralen Durchbruch 7 gekennzeichnet. Um einen Rand 8 des Durchbruchs 7 sind insgesamt drei Montagebohrungen 9 angeordnet, die zur Aufnahme von nicht dargestellten Verbindungsmitteln geeignet sind, beispielsweise Schrauben. Mittels dieser Verbindungsmittel kann das Messer 1 drehfest mit einer nicht dargestellten Antriebswelle verbunden werden. In einem Betriebszustand rotiert das Messer 1, angetrieben durch die Antriebswelle, um einen Mittelpunkt 10 des Messers 1. Eine Drehachse 13 des Messers 1, um die das Messer 1 rotiert, ist dabei senkrecht zu einer Seitenfläche 11 des Messers 1 ausgerichtet und verläuft durch den Mittelpunkt 10. Die Umdrehungsgeschwindigkeit beträgt dabei typischerweise zwischen 650 U/min und 2000 U/min.The embodiment shown in Figures 1 to 4 is shown comprises a knife 1 in the form of a circular knife. The knife 1 has a diameter of 420 mm and a thickness 2 of 1.0 mm. The thickness 2 is in a central area 3 and a receiving area 4 of knife 1 constant. In a cutting portion 5 of the blade 1, the blade 1 passes to a cutting edge 6 toward pointed to. The cutting area 5 of the knife 1 has a measured radial length 12 of approximately 20 mm. The cutting edge 6 is provided with teeth that cannot be seen in the figures. The receiving area 4 of the knife 1 is characterized by a central opening 7 . A total of three mounting bores 9 are arranged around an edge 8 of the opening 7 and are suitable for receiving connecting means (not shown), for example screws. By means of these connecting means, the knife 1 can be connected non-rotatably to a drive shaft, not shown. In one operating state, the knife 1 rotates, driven by the drive shaft, about a center point 10 of the knife 1. An axis of rotation 13 of the knife 1 , about which the knife 1 rotates, is aligned perpendicular to a side surface 11 of the knife 1 and runs through the Center point 10 . The speed of rotation is typically between 650 rpm and 2000 rpm.

Die Seitenfläche 11 des Messers 1 ist während dessen Betriebs frei von Öl oder sonstigen Schmiermitteln, die gemäß dem Stand der Technik ein Anhaften des zu schneidenden Brots an der Seitenfläche 11 verhindern sollen. Um eine Haftung zwischen der Seitenfläche 11 des Messers 1 und dem jeweiligen Brot besonders gering zu halten, ist die Seitenfläche 11 in dem Mittelbereich 3 mit einer Beschichtung versehen, die von Polytetrafluorethylen (PTFE) gebildet ist.The side surface 11 of the knife 1 is free of oil or other lubricants during its operation which, according to the prior art, are intended to prevent the bread to be cut from sticking to the side surface 11 . In order to keep adhesion between the side surface 11 of the knife 1 and the respective bread particularly low, the side surface 11 in the central area 3 is provided with a coating which is formed from polytetrafluoroethylene (PTFE).

Der große Durchmesser des Messers 1 hat den Vorteil, dass das Messer 1 den jeweiligen Brotlaib vollständig schneiden kann, ohne dass der Querschnitt der Antriebswelle in den Querschnitt des Brots eintreten muss. Eine Höhe des jeweilig zu schneidenden Brotlaibs beträgt mithin typischerweise maximal den halben Durchmesser des Messers 1.The large diameter of the knife 1 has the advantage that the knife 1 can cut the respective loaf completely without the cross section of the drive shaft having to enter the cross section of the bread. The height of the respective loaf of bread to be cut is therefore typically a maximum of half the diameter of the knife 1 .

BezugszeichenlisteList of reference symbols

11
Messerknife
22
Dickethickness
33
MittelbereichMidrange
44th
AufnahmebereichRecording area
55
SchneidbereichCutting area
66th
SchneidkanteCutting edge
77th
Durchbruchbreakthrough
88th
Randedge
99
MontagebohrungMounting hole
1010
MittelpunktFocus
1111
SeitenflächeSide face
1212
Längelength
1313
DrehachseAxis of rotation

Claims (6)

  1. An use of a blade (1) in a bread cutting machine for cutting bread, the blade (1) comprising
    - a receiving area (4) for the creation of a rotationally fixed connection with a drive shaft rotating about an axis of rotation,
    - a cutting area (5) orbiting a rotational axis (13) of the blade (1) which is identical to the rotational axis of the drive shaft, and in a cutting plane parallel to the rotational axis (13) of the blade (1) outwardly narrowing to a point, which at its radially outwardly located end comprises a cutting edge (6) and is serrated, and
    - arranged between the receiving area (4) and the cutting area (5), a middle area (3) in which a thickness (2) of the blade (1) measured in parallel to the axis of rotation (13) of the blade (1) is constant, wherein the thickness (2) of the blade (1) in the middle area (3) is at least as great as the greatest thickness (2) of the blade (1) in the cutting area (5),
    wherein a largest distance of the cutting edge (6) from the axis of rotation (13) of the blade (1) is at least 180 mm, wherein both side surfaces (11) of the blade (1) are unoiled in their middle area (3), characterised in that the thickness (2) of the blade (1) in its middle area (3) is between 0.5 mm and 2.0 mm.
  2. The use according to claim 1, characterised in that the thickness of the blade in its middle area (3) is between 0.8 mm and 1.5 mm.
  3. The use according to claim 1 or 2, characterised in that the distance of the cutting edge (6) from the rotational axis (13) of the blade (1) is at least 200 mm.
  4. The use according to any one of claims 1 to 3, characterised in that cutting takes place in a totally oil-free manner.
  5. The use according to any one of claims 1 to 4, characterised in that the blade (1) is a circular blade and preferably performs a planetary movement in which it rotates about its own axis of rotation and its axis of rotation moves on a circular path about an axis of rotation of a rotating arm on which the blade is attached in a rotating manner.
  6. The use according to any one of claims 1 to 5, characterised in that the blade comprises a spiral-shaped cutting edge.
EP14166686.7A 2013-05-03 2014-04-30 Use of a blade in a bread slicing machine for slicing bread Active EP2813330B1 (en)

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PL14166686T PL2813330T3 (en) 2013-05-03 2014-04-30 Use of a blade in a bread slicing machine for slicing bread

Applications Claiming Priority (1)

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DE102013208099.9A DE102013208099A1 (en) 2013-05-03 2013-05-03 Knife of a bread slicer and method for slicing bread

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EP2813330A1 EP2813330A1 (en) 2014-12-17
EP2813330B1 true EP2813330B1 (en) 2020-09-09

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Families Citing this family (2)

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Publication number Priority date Publication date Assignee Title
CA2968907A1 (en) * 2014-11-28 2016-06-02 Marel A/S A cutting device adapted to be placed above a gap extending across a carrying surface of a conveyor system
DE102015008477A1 (en) 2015-07-01 2017-01-05 Uwe Schmidt Circular knife for a bread slicer

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000021722A1 (en) * 1998-10-15 2000-04-20 Fabio Perini S.P.A. Disk-shape cutting tool, method of sharpening it and cutting machine using said tool

Family Cites Families (8)

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Publication number Priority date Publication date Assignee Title
US1973526A (en) * 1932-03-23 1934-09-11 Ward Baking Co Slicing apparatus and method
DE1930115U (en) * 1965-10-27 1965-12-30 Geka Werk Reinhold Klein K G H ROUND KNIVES, IN PARTICULAR FOR HOUSEHOLD CUTTING MACHINES
DE9103828U1 (en) * 1991-03-28 1991-05-29 Reifenhäuser, Uwe, 5232 Flammersfeld Knife for cutting a strand of material into slices
DE19730809B4 (en) 1997-07-18 2008-07-31 Wabäma GmbH Spezialfabrik für Schneidemaschinen Cutting machine with lubrication device
DE10312301B4 (en) * 2003-03-20 2006-08-03 Reifenhäuser, Uwe, Dipl.-Ing. Slicer
FR2877254B1 (en) * 2004-11-03 2008-12-26 Pascal Leclere PROCESS FOR CULTIVATION AND PREPARATION FOR OBTAINING VEGETABLE EMINCE
DE102007019106B4 (en) * 2006-04-21 2011-08-25 Völkl, Thomas, 83052 Meat fiber removal
DE102010002279A1 (en) * 2010-02-24 2011-08-25 Reifenhäuser, Uwe, 57632 Machine for cutting a strand-shaped food

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000021722A1 (en) * 1998-10-15 2000-04-20 Fabio Perini S.P.A. Disk-shape cutting tool, method of sharpening it and cutting machine using said tool

Also Published As

Publication number Publication date
EP2813330A1 (en) 2014-12-17
PL2813330T3 (en) 2021-03-08
DE102013208099A1 (en) 2014-11-06
DE202014011105U1 (en) 2017-11-21

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