EP2813330B1 - Utilisation d'une lame dans une trancheuse pour trancher le pain - Google Patents

Utilisation d'une lame dans une trancheuse pour trancher le pain 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
Authority
EP
European Patent Office
Prior art keywords
blade
knife
bread
cutting
axis
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
EP14166686.7A
Other languages
German (de)
English (en)
Other versions
EP2813330A1 (fr
Inventor
Uwe Reifenhäuser
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TPV GmbH
Original Assignee
TPV GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TPV GmbH filed Critical TPV GmbH
Priority to PL14166686T priority Critical patent/PL2813330T3/pl
Publication of EP2813330A1 publication Critical patent/EP2813330A1/fr
Application granted granted Critical
Publication of EP2813330B1 publication Critical patent/EP2813330B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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 .

Landscapes

  • 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)

Claims (6)

  1. Utilisation d'un couteau (1) dans une machine à couper le pain pour couper du pain, le couteau (1) comprenant :
    - une zone de logement (4) pour créer une liaison solidaire en rotation avec un arbre d'entraînement rotatif autour d'un axe de rotation,
    - une zone de coupe (5) tournant autour d'un axe de rotation (13) du couteau (1), qui est identique à l'axe de rotation de l'arbre d'entraînement, en pointe vers l'extérieur dans un plan de coupe parallèle à l'axe de rotation (13) du couteau (1), qui comporte à son extrémité située radialement vers l'extérieur une arête de coupe (6) et est dotée d'une denture et
    - une zone centrale (3) disposée entre la zone de logement (4) et la zone de coupe (5), dans laquelle une épaisseur (2) du couteau (1) mesurée parallèlement à l'axe de rotation (13) du couteau (1) est constante, sachant que l'épaisseur (2) du couteau (1) est dans la zone centrale (3) au moins aussi grosse que l'épaisseur maximale (2) du couteau (1) dans la zone de coupe (5),
    sachant qu'une distance maximale entre l'arête de coupe (6) et l'axe de rotation (13) du couteau (1) est au moins de 180 mm, sachant que les deux surfaces latérales (11) du couteau (1) dans la zone centrale (3) de celui-ci ne sont pas lubrifiées, caractérisée en ce que l'épaisseur (2) du couteau (1) dans la zone centrale (3) de celui-ci se situe entre 0,5 mm et 2,00 mm.
  2. Utilisation selon la revendication 1, caractérisée en ce que l'épaisseur du couteau est dans la zone centrale (3) de celui-ci entre 0,8 mm et 1,5 mm.
  3. Utilisation selon la revendication 1 ou 2, caractérisée en ce que la distance entre l'arête de coupe (6) et l'axe de rotation (13) du couteau (1) est au moins de 200 mm.
  4. Utilisation selon l'une quelconque des revendications 1 à 3, caractérisée en ce que dans l'ensemble la coupe se déroule sans huile.
  5. Utilisation selon l'une quelconque des revendications 1 à 4, caractérisée en ce que le couteau (1) est un couteau circulaire et exécute de préférence un mouvement planétaire lors duquel il tourne autour de son propre axe de rotation et son axe de rotation se déplace à cet effet sur une trajectoire circulaire autour d'un axe de rotation d'un bras rotatif sur lequel le couteau est fixé pouvant tourner.
  6. Utilisation selon l'une quelconque des revendications 1 à 5, caractérisée en ce que le couteau possède une arête de coupe en forme de spirale.
EP14166686.7A 2013-05-03 2014-04-30 Utilisation d'une lame dans une trancheuse pour trancher le pain Active EP2813330B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL14166686T PL2813330T3 (pl) 2013-05-03 2014-04-30 Zastosowanie noża w krajalnicy do chleba do cięcia chleba

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102013208099.9A DE102013208099A1 (de) 2013-05-03 2013-05-03 Messer einer Brotschneidemaschine sowie Verfahren zum Schneiden von Brot

Publications (2)

Publication Number Publication Date
EP2813330A1 EP2813330A1 (fr) 2014-12-17
EP2813330B1 true EP2813330B1 (fr) 2020-09-09

Family

ID=50628663

Family Applications (1)

Application Number Title Priority Date Filing Date
EP14166686.7A Active EP2813330B1 (fr) 2013-05-03 2014-04-30 Utilisation d'une lame dans une trancheuse pour trancher le pain

Country Status (3)

Country Link
EP (1) EP2813330B1 (fr)
DE (2) DE102013208099A1 (fr)
PL (1) PL2813330T3 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK3224006T3 (da) * 2014-11-28 2021-11-01 Marel As Skæreindretning indrettet til at blive anbragt over et mellemrum, der strækker sig over et transportsystems bæreoverflade, og tilhørende fremgangsmåde til skæring af fødevareemner
DE102015008477A1 (de) 2015-07-01 2017-01-05 Uwe Schmidt Kreismesser für eine Brotschneidemaschine

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000021722A1 (fr) * 1998-10-15 2000-04-20 Fabio Perini S.P.A. Outil de coupe en forme de disque, son procede d'affutage et machine de coupe comportant cet outil

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1973526A (en) * 1932-03-23 1934-09-11 Ward Baking Co Slicing apparatus and method
DE1930115U (de) * 1965-10-27 1965-12-30 Geka Werk Reinhold Klein K G H Rundmesser, insbesondere fuer haushaltschneidemaschinen.
DE9103828U1 (fr) * 1991-03-28 1991-05-29 Reifenhaeuser, Uwe, 5232 Flammersfeld, De
DE19730809B4 (de) 1997-07-18 2008-07-31 Wabäma GmbH Spezialfabrik für Schneidemaschinen Schneidemaschine mit Beölungseinrichtung
DE10312301B4 (de) * 2003-03-20 2006-08-03 Reifenhäuser, Uwe, Dipl.-Ing. Brotschneidemaschine
FR2877254B1 (fr) * 2004-11-03 2008-12-26 Pascal Leclere Procede de culture et de preparation pour obtenir un emince de legumes.
DE102007019106B4 (de) * 2006-04-21 2011-08-25 Völkl, Thomas, 83052 Fleischfaserentfernung
DE102010002279A1 (de) * 2010-02-24 2011-08-25 Reifenhäuser, Uwe, 57632 Maschine zum Schneiden eines strangförmigen Lebensmittels

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000021722A1 (fr) * 1998-10-15 2000-04-20 Fabio Perini S.P.A. Outil de coupe en forme de disque, son procede d'affutage et machine de coupe comportant cet outil

Also Published As

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

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