EP3069835A1 - Food cutting edge device with pre-refrigeration device - Google Patents

Abstract

The present invention relates to a food slicing device 1 for slicing food products 2, comprising a pre-cooling device 4 for cooling the food product 2 before slicing, and a cutting device 7 with a cutting knife 9. According to the invention, a temperature detecting device 12, 13, 14, 25, 26, 32 33 for measuring the temperature of the food product 2, and a control unit 15 which is designed, based on the temperature measured by the temperature detecting means 12, 13, 14, 25, 26, 32, 33, a default for the operation of the pre-cooling device 4 to be calculated, wherein the pre-cooling device 4 is controllable in dependence of this specification. The invention further relates to a method for slicing a food product 2, in which the food product 2 is pre-cooled in a pre-cooler 4, the temperature of the food product 2, after the pre-cooling and before or after the slicing of the food product 2 is measured, and the operation of the Pre-cooling device 4 is adjusted depending on the measured temperature of the food product 2.

Description

The present invention relates to a food slicing apparatus for slicing food products, comprising a pre-chiller for chilling the food product prior to slicing, and a cutter having a cutting blade. The invention further relates to a method of slicing a food product comprising pre-cooling the food product in a pre-cooler.

The food products are, in particular, food product bars such as sausage bars, cheese bars or ham bars, or naturally shaped food products such as bacon or prosciutto.

When slicing such products, a low level of free water is sought in the products. In the prior art pre-cooling devices are used in food slicing devices. There, shortly before cutting, the products are strongly cooled down or even frozen at least in the edge region, for example in order to optimize the cutting quality in interaction with the cutting blade, or to reduce the deformation of the product.

Thus, in the generic DE 10 2009 024 189 A1 discloses a cutting device for food products with a conditioning device in which a food product, in particular hams, is simultaneously product molded and cooled before the food product is cut. For this purpose, the pressing surface of the conditioning device is cooled to a controlled temperature.

In the DE 10 2008 019 776 A1 discloses a cutting device with a product sensor in the form of an infrared camera, with which the temperature of a product can be determined. Based on this measurement, parameters of the cutting device, such as the speed of the blade, the cutting gap, the feed rate, etc., can be adjusted.

Fluctuating product consistencies, such as those present in naturally shaped food products, and fluctuating product temperatures, lead to a standstill However, the technique often leads to significant differences in the cutting quality and affect the portion formation, in particular the storage behavior of the cutting blade, depending on the food product.

The object of the present invention is thus to further develop a food slicing device and a method for slicing a food product so that the quality of the slicing result that is as constant as possible can be achieved when slicing food products.

This is achieved by a food slicing device for slicing food products, having a pre-cooling device for cooling the food product before slicing, and a cutting device with a cutting blade, wherein according to the invention a temperature detecting device for measuring the temperature of the food product, and a control unit are provided, wherein the control unit designed is, starting from the temperature measured by the temperature detection means, to calculate a default for the operation of the pre-cooling device, and wherein the pre-cooling device is controllable in dependence on this specification.

By detecting the temperature of the food product and calculating a default for the operation of the pre-cooling device can be ensured that, despite fluctuating product consistency and product temperatures upstream of the pre-cooling, an optimal default for the operation of the pre-cooling device can be calculated. Thus, the food product can optimally pre-cooled the cutting device are supplied, and thus the cutting quality and cutting performance of the cutting device are standardized and improved.

This is especially true for inhomogeneous products such as bacon or ham, which often have different cutting properties under the same boundary conditions. This is caused among other things by different salt and fat contents. For example, the salt content directly affects the freezing behavior in the surface area of the food product.

The cutting device is in particular a slicer.

As a temperature detecting device advantageously at least one temperature sensor is used. Temperature sensors that are brought into contact with the food product are advantageously isolated so that only their front area is exposed, and thus only the product temperature is detected, and ambient temperature influences are excluded as possible.

Advantageously, several temperature sensing devices or sensors along the transport direction of the food products from the pre-cooling device can be provided to the cutting blade, with their measurements give information about the time-temperature behavior of the food products. The time-temperature behavior can be evaluated to calculate an optimal default for the operation of the precooler. If only one outer layer of a food product has been sufficiently cooled while the interior of the food product is still too warm, this is indicated by the time-temperature behavior because the outer layer heats up rapidly under the influence of the ambient temperature and internal temperature of the food product , As a countermeasure, the default for the operation of the pre-cooling device can be adjusted so that the food product is kept longer therein and thus the interior is sufficiently cooled.

The food products are often refrigerated from the food slicer from an upstream buffer store. However, the temperature in this bearing is usually above the desired temperature for the cutting process and not dependent on the situation regulated, especially since the temperature of individual food products can not be adjusted as needed, depending on their properties.

Advantageously, the pre-cooling device is designed to adjust the residence time or throughput speed of the food product in the pre-cooling device and / or the cooling capacity or the predeterminable temperature as a function of the specification. This can ensure that the food product is pre-cooled to the desired temperature depending on its properties. The default may be, in particular, a data set which contains the desired temperature in the pre-cooling device, and / or the cooling capacity of the pre-cooling device and / or the residence time or

Passing speed of the food product in the pre-cooling device comprises.

In particular, the control unit can be designed to determine the distance of the measured temperature to a predefinable value for the specific freezing point of the food product. The specific freezing point is a product-dependent value or a property that is stored in particular for different products in the control unit and can be retrieved from this. In particular, the specific freezing point depends on the composition of the food product, for example the specific fat or salt content.

In one embodiment, the pre-cooling device and the control unit are designed and connected such that automatic regulation of the pre-cooling device is performed by the control unit. The temperature detection device, the control unit and the pre-cooling device advantageously form a control loop. Alternatively, the default for the operation of the pre-cooling of an operator is displayed, which then controls in the case of a self-sufficient, not directly control technology integrated pre-cooling, the pre-cooling device in response to this specification manually.

The calculation of the specification can be carried out in particular via a mean value or limit value detection, which results from different successive measured values for the temperature of the food product.

In one embodiment, the temperature sensing device is provided downstream of the cutting blade. The temperature detection device is preferably provided close to the cutting device in order to detect the surface temperature of the cut surface of a cut portion of the food product, as soon as possible after the cutting operation on a portion deposit. Alternatively, the temperature of the cut surface of the food product can be detected by a non-contact measuring method. Thus, information about the temperature distribution within the food product can be determined.

Advantageously, the temperature detection device may be contactless, for example an infrared temperature sensor, in particular an infrared camera, with which a thermographic evaluation of the cut surface or of the food product takes place can. Furthermore, a pyrometer, in particular a laser sensor for punctual measurements can be used. Alternative temperature detectors can detect the temperature via infrared spectroscopy or ultrasound.

Alternatively it can be used as a temperature detection device, a contact temperature sensor, which is provided for example on the portion storage of the cutting device.

The temperature sensing device may advantageously be arranged between the pre-cooling device and the cutting blade. This makes it possible to determine the temperature of the food product immediately before slicing.

In particular, the temperature detection device can be designed to be inserted into the food product and removed therefrom. Thus, even before slicing, the temperature inside the food product can be determined. Grooving into the food product can be axial or radial, i. from the peripheral surface or from an end surface of the food product. In particular, the piercing of the temperature detection device takes place when gripping the food product. Advantageously, the piercing is carried out in the end region of the food product, since this is not further processed and thus the product is not affected by the piercing.

The temperature detection device may alternatively or additionally be provided at other locations in the feed region of the cutting device, for example in a loading opening, or in the region of an upper tractor belt of the product feed. Providing the temperature detection device on the gripper receptacle allows the product to be run over with the temperature detection device.

In one embodiment, the cutter includes a gripper configured to engage the upstream end of the food product at least at the end of the cutting of a food product, wherein the temperature detecting means is provided on the gripper. This is advantageous because the gripper is brought close to the product in each slicing operation and even engages the product, and since the gripper is located only in the end region of the product, in which even an invasive measurement does not affect the product.

In particular, the temperature detection device is provided on a gripper needle or gripper claw of the gripper, which is inserted into the food product for gripping.

The temperature detection device can be integrated in particular in the gripper needle. Alternatively, the temperature detection device is associated with the gripper needle, that is arranged on the gripper needle. The temperature detection device can also serve as a gripper needle itself. In addition, it is possible that the temperature detection device is in a standby position within a gripper needle and can be extended therefrom when the gripper needle has already been inserted into the food product.

Alternatively or additionally, the temperature detection device may be provided as an additional sensor element on the gripper, which is movable relative to the gripper in order to come into contact with the food product or to be pierced into the food product. Thus, regardless of the position of the gripper needles, the temperature detection take place. When the temperature sensing device only comes in contact with the food product, it is advantageously brought into contact with the surface of the end of the food product with a defined force to measure the surface temperature. The temperature detection device can be inserted axially or radially into the product by its movement relative to the gripper. Axial piercing is similar in movement to movement of a tail ejector and may be combined with such. The piercing into the food product in the end piece grasped by the gripper is unproblematic for hygienic and optical reasons because the end piece is not utilized.

The temperature sensing device on the gripper may include or be battery powered to avoid electrical conduction. A transmission of the measurement signal to an associated controller can then be done by radio.

The measured value can be transferred in an end position of the gripper, that is, when the gripper is moved back for receiving a new food product, the temperature value of the already cut food product is queried or transmitted. This can be done via an electrical contact or by radio to a receiver in the gripper end position.

The provision of the temperature detection device on the gripper allows the surface and / or core temperature of food products to be sliced to be determined promptly before cutting. The determined temperature, in particular the core temperature, can be visualized in the control unit and, if appropriate, control technology can be used to optimize the cutting process or to automatically adapt machine parameters and product parameters, for example by pre-cooling. Thus, a consistent quality of the cutting result, and a visually better cutting and serving quality can be achieved.

In a preferred embodiment, the control unit has a device-specific and product-specific database whose data are taken into account in the calculation of the specification and / or predefinable parameters for the cutting operation. In the product-specific database, for example, the specific freezing points for various food products can be stored. Furthermore, machine parameters, such as, for example, feed rate, cutting knife speed, slice thickness, portion pattern, etc., for various food products, optionally in dependence on different cutting knives, can be stored in the database. The database also has data relating to various device parameters, such as various cutting blades, gripper arrangements, etc. The data can each be taken into account in the calculation of the specification for the pre-cooling device. For example, based on the measured temperature and depending on the present cutting blade and the food product to be sliced, a suitable specification for the operation of the pre-cooling device can be determined.

In particular, the control unit can be designed to update the data of the device and product-specific database as a function of the temperature measurements and system parameters after a cutting operation. If the measurement results indicate an insufficient cutting result, the appropriate specification for the operation of the precooling device can be adapted as required.

The invention further provides a method of slicing a food product, wherein the food product is precooled in a pre-cooler, wherein after pre-cooling and before or after slicing the food product, the temperature of the food product is measured, and the operation of the pre-cooler then adjusted as a function of the measured temperature of the food product. Thus, the temperature of the food product can be optimally adjusted for the slicing, and thus an advantageous cutting result can be achieved.

For cutting the food product is advantageously a cutting device with a cutting blade used, that is, the cutting is done by a slicer.

In one embodiment, the specific freezing point of the product can be predetermined and the operation of the pre-cooling device is adjusted as a function of the difference between the measured temperature and the specific freezing point. By considering the specific freezing point, an optimized cutting and portioning result can be achieved depending on the product type.

The operation of the pre-cooling device can be adjusted automatically or manually. The automatic adaptation corresponds in particular to an automated regulation of the precooling device on the basis of the measured temperature. In addition, a control of the cutting process or an adjustment of the cutting parameters depending on the measured temperature can be carried out.

When manually adjusting the operation of the precooling device, the default regarding the advantageous operation of the precooling device is output on a display as a recommendation, and the operator can then adjust the operation of the precooling device accordingly.

In one embodiment, when measuring the temperature of the food product, a surface temperature of the food product may be measured. The surface temperature of the food product can only be determined at one position, at several positions, or along the entire axial extent of the usable range of the food product. In some embodiments, as far as possible, the entire edge or surface temperature can be detected areally, for example by the use of infrared cameras. Preferably, the measuring takes place in the feed area or loading area of the cutting device which cuts open the food product.

In particular, when measuring the temperature of the food product, a core temperature of the food product can be measured. This may be done additionally or alternatively for measuring the surface temperature. The core temperature can be determined, for example, by a temperature detection device which is inserted into the food product, then measures the temperature inside, and is finally removed again from the food product. Such a temperature detection device may be provided on a gripper of the cutting device, which grips the end of the food product, which is at a distance from a cutting blade, at least temporarily.

Further, the measurement of the temperature may be made by a consistency analysis, by measuring the deformation of the food product by a strain test body, or by measuring the penetration depth by a penetrant test piece. The deformation test body or the Eindringprüfkörper thus each represent a temperature detection device in the form of a mechanical temperature measuring means. In this case, the penetration depth of the deformation test body or the deformation of the food product is measured. As a deformation test body can also serve a component of the present in the cutter conveyor, for example, a pinch roller, a test stamp with a pinch roller at the top, a conveyor belt or a tractor unit, especially in the feed, which presses with a defined pressure on the food product. Furthermore, the deformation test body can also be a stop, the measurement of the deformation taking place in particular between two opposing stops. In particular, two parallel side stops can be brought together towards the food product. Alternatively, a single stop can be provided, from which then a deformation test body is driven out. These mechanical measuring methods are preferably carried out on the end piece of the food product, since local, possibly visible pressure points are irrelevant because of the further processing of the end piece.

A mechanical temperature measuring means can be used as a temperature detecting device in particular before or during the pelleting process of a food product in a pelleting machine. Thus, the measurement can be made by deformation of the food product before peeling off the pellet in the pelleting machine. Consequently, the deformation measurement of the food product for lack of direct contact from hygienic Do not disturb the view. However, further measuring points are likewise advantageous, for example in the area of the feed and loading of the cutting device or also in the region of a scanner preceding the cutting device.

In one embodiment, the temperature is measured only at the end of the slicing operation or at the end of the dwell time of the food product in the cutter. Thus, the measurement of the temperature takes place in time close to the slicing of the food product, and an intermediate temperature change of the food product is to be assumed to be low.

Advantageously, the slicing of the food products is performed in parallel in a plurality of tracks, wherein the measuring of the temperature is performed for each track, and the temperature measurements are evaluated jointly by a control unit. Thus, in multi-track slicers, a track-specific temperature measurement can be implemented, and the measurement results can be compared or summarized to an average. Not only do multiple measurements allow local deviations to be detected, they can also be used to detect faults, such as detecting a faulty sensor.

In one embodiment, the ambient temperature can be measured in parallel. Based on the ambient temperature reading, a plausibility check of the temperature readings of the food product can be made. Additionally or alternatively, the ambient temperature input can be found in the calculation of the preselection for the pre-cooling device or be taken into account for adjusting the operation of the pre-cooling device. The measuring of the ambient temperature is advantageously carried out by corresponding sensors in the cutting device and in particular at the gripper.

In one embodiment, the temperature measured values of a plurality of measuring times or of a plurality of measuring points are stored on one or more food products, and processed and / or evaluated by a control unit. The measured temperature profile over time can be taken into account for adjusting the operation of the pre-cooling device or for calculating the presetting for the pre-cooling device. That is, for example, not only the current temperature value but also the temperature gradient is considered. Furthermore, the temperature profile give conclusions about the plausibility of the measurements over time so that, for example, defective sensors can be identified. By combining several temperature readings, either at different times or at different locations or food products, a more complete picture of the temperature of the food products or the function of the sensors can be obtained. The measured values can moreover be stored in the device and product-specific database, as a result of which the control unit can take into account information relating to previous precooling and / or cutting operations, ie can be designed as an intelligent or "learning" system.

The invention further provides a food slicing apparatus for slicing food products having a cutting device with a cutting blade, and a gripper which at least temporarily engages the end of the food product facing away from the cutting blade during the cutting operation, wherein a temperature detecting device is provided on the gripper. In particular, the gripper has a gripper needle, which is inserted into the food product to grasp it. The temperature sensing device may be integrated into the gripper needle, associated with or attached to the gripper needle, e.g. below a curved gripper needle. Furthermore, the temperature detection device itself can serve as a gripper needle or be attached to the gripper needle as an additional sensor element. This additional sensor element can in particular move axially into the product. Furthermore, the additional sensor element can be mounted radially on the gripper and optionally move radially with respect to the gripper. In one embodiment, the temperature sensing device may be provided within the gripper needle and extended out of the gripper needle when the gripper needle has been pierced into the food product.

The temperature measured values recorded with the temperature detection device can be stored in the database, in particular for historization, in order to carry out, for example, a cutting process analysis, to achieve comparability of the product cooling quality, or to enable documentation of the cold chain.

• Figur 1 zeigt eine Ausführungsform einer erfindungsgemäßen Lebensmittelaufschneidevorrichtung mit einer der Schneideinrichtung vorgeschalteten Vorkühlungseinrichtung,
• Figur 2 zeigt eine Ausführungsform einer erfindungsgemäßen Lebensmittelaufschneidevorrichtung mit einer in den Zuführbereich der Schneideinrichtung integrierten Vorkühlungseinrichtung,
• Figur 3 zeigt eine Ausführungsform einer erfindungsgemäßen Lebensmittelaufschneidevorrichtung mit einer in den Beladebereich der Schneideinrichtung integrierten Vorkühlungseinrichtung,
• Figur 4 zeigt eine Ausgestaltung eines Greifers in der Seitenansicht,
• Figur 5 zeigt eine Ausgestaltung eines Greifers in der Vorderansicht,
• Figur 6 zeigt eine Ausgestaltung eines Greifers, der mit einer Temperaturerfassungseinrichtung versehen ist,
• Figur 7 zeigt eine Ausgestaltung eines Greifers, dessen Greifernadel mit einer Temperaturerfassungseinrichtung versehen ist, und
• Figur 8 zeigt eine Ausgestaltung eines Greifers, an dessen Greifernadel eine Temperaturerfassungseinrichtung angebracht ist.

The present invention will now be explained with reference to preferred embodiments, which are illustrated in the following figures.

• FIG. 1 shows an embodiment of a food slicing device according to the invention with a precooling device upstream of the slicing device,
• FIG. 2 shows an embodiment of a food slicing device according to the invention with a pre-cooling device integrated into the feed region of the cutting device,
• FIG. 3 shows an embodiment of a food slicing device according to the invention with a pre-cooling device integrated in the loading area of the cutting device,
• FIG. 4 shows an embodiment of a gripper in the side view,
• FIG. 5 shows an embodiment of a gripper in front view,
• FIG. 6 shows an embodiment of a gripper, which is provided with a temperature detecting device,
• FIG. 7 shows an embodiment of a gripper whose gripper needle is provided with a temperature detecting means, and
• FIG. 8 shows an embodiment of a gripper, on the gripper needle temperature detection device is mounted.

In FIG. 1 a food slicing apparatus 1 according to the invention is shown, in which food products 2 are cut into food portions 3. The food slicing device 1 has at its upstream end a pre-cooling device 4, in which the food products 2 are pre-cooled in a controlled manner according to a specification.

The residence time or throughput speed of the food product 2 in the pre-cooling device 4 and / or the cooling capacity of the pre-cooling device 4 is adjustable. In particular, the food products 2 pass through the pre-cooling device 4 on a conveyor belt 5.

After the pre-cooling device 4, a loading conveyor 6 is provided, which leads from the pre-cooling device 4 to a cutting device 7. The loading conveyor 6 can serve primarily for transport, but also for buffering the pre-cooled food products 4.

The cutting device 7 has a feed conveyor 8, on which the food product 2 is fed to a cutting blade 9. In order to facilitate the feeding movement of the food product 2 to the cutting blade 9, the feeding conveyor 8 is advantageously inclined with respect to the horizontal plane so that the movement of the food product 2 towards the cutting blade 9 is assisted by gravity. The feed conveyor 8 can be aligned by a tilting movement with the loading conveyor belt 6 so that food products 2 can be transferred from the loading conveyor 6 to the feed conveyor 8.

The feed conveyor 8 may be a conveyor belt, but alternatively only a passive product support may be provided. Furthermore, a gripper 10 can be provided, which can take the upstream of the cutting knife 9, the upstream end of the food product 2 at least temporarily during the slicing process. The gripper 10 is in particular movable linearly in the feed direction in order to follow the movement of the food product 2. Furthermore, the movability of the gripper 10 can be actively controlled by a gripper drive, so that the gripper 10 can control the supply of the food product 2. The cutting blade 9 is in particular a rotating circular blade or sickle knife, which is driven by a cutting blade motor 11.

The food slicing apparatus 1 according to FIG. 1 has a plurality of temperature detection devices, namely the temperature sensors 12, 13 and the infrared camera 14. Another, not shown, temperature sensor may be provided in the gripper 10.

The measured values of the temperature detection devices 12, 13, 14 are transmitted to a control unit 15, which calculates a specification for the operation of the pre-cooling device 4 on the basis of these measured values. Preferably, this specification is transmitted via the control line 16 or a corresponding radio link directly to the pre-cooling device, which is thus regulated automatically. Consequently, continuous readjustment during operation can be carried out.

The control unit 15 further has information regarding the machine parameters, such as feed rate, rotational speed of the cutting blade, cutting gap, etc., and may include a device and product specific database. Thus, the temperature measured values can be evaluated depending on the operating state and depending on stored parameters. Measurements and parameters from previous cutting processes and / or previous products or product batches may be stored in the database and used as input parameters for initial or default settings or reference values for subsequent calculations of the preselected operation preselector 4 or machine parameters.

The temperature detecting device 12 enables detection of the external temperature of the food product 2 near the precooling device 4. The temperature detecting device 13, on the other hand, enables detection of the external temperature of the food product immediately before slicing. By comparing the temperature measured values of the temperature detection devices 12 and 13, it is also possible to draw conclusions about the temperature distribution in the interior of the food product 2. A food product 2 having a relatively inhomogeneous temperature distribution experiences a faster change in temperature on the outside of the food product 2. This can be determined by comparing the temperature readings of the temperature detectors 12 and 13. If the temperature measured values deviate from each other by more than a predetermined tolerance value, the specification for the operation of the precooling device 4 can be adapted. Should the outside temperature of the food product 2 between the temperature detection devices 12 and 13 increase by more than a tolerance value, for example, the residence time of the food product 2 in the pre-cooler 4 can be increased while reducing the cooling capacity to achieve a more even pre-cooling.

The infrared camera 14 can detect the temperature directly at the interface of the food product 2 and thus provide detailed information about the temperature inside the food product 2. However, it must be noted that the influence of the cutting blade 9, in particular the heat generated by friction, must be taken into account or, if necessary, eliminated.

Furthermore, all measured and set values can be documented and assigned to the relevant food products 2 or batches. These stored values can then be available as reference values for later slicing operations. Furthermore, a plausibility check can be carried out in the background. Thus, a plant-specific database is used, which in addition to the behavior of the pre-cooling device also stores values regarding the storage temperatures of the products, the ambient temperatures, the length of the conveyor line and the conveyor speeds, all of which have a significant influence on the product temperature in the cutting area, and therefore in the calculation the default can be taken into account.

The calculated default for the operation of the pre-cooling device 4 can be displayed to an operator as a suggestion on a display. The operator then manually adjusts the default of the pre-cooling device 4. This makes it possible, if appropriate, for the specification to be changed in accordance with experience values of the operator.

The operator may alternatively be given the opportunity to change the displayed default in the control unit, and then to acknowledge or release. After the release of the default, this is then automatically transmitted via the control line 16 to the pre-cooling device 4.

The specification specifies the cooling effect on the food products 2 in the precooling device 4. In particular, the pre-cooler 4 may be temperature controllable, i. the pre-cooling device 4 is set to a desired temperature, which is then achieved or maintained via the regulation of the cooling power in a provided in the pre-cooling device 4 control loop. The specification for the effect of cold on the food products 2 can be implemented by this predeterminable temperature or by direct access to the control of the cooling capacity. Additionally or alternatively, the specification for the cooling effect can be implemented by adjusting the passage and / or residence time.

The control unit 15 furthermore has a control line 17 for the cutting blade motor 11, a control line 18 for driving the feed conveyor 8 and a control line 19 for the gripper 10. Thus, the control unit 15 can control the machine parameters of the cutting device, namely in particular the speed of the cutting blade 9, the feed rate of the food product 2, the cutting gap and the engagement of the gripper 10.

The cut by the cutting blades slices of food product 2 fall on a portion tray 20, where they form the portion 3. The portion tray 20 may be configured as a storage conveyor, which allows the removal of the portions 3. The portion tray 20 may be moved by the control unit 15 during the cutting operation to deposit the various slices according to a desired portion arrangement on the portion tray 20.

The control unit 15 is designed to detect interruptions in operation, such as batch change, maintenance, adjustment and cleaning, and to adapt the operation of the food slicing device and in particular the pre-cooling device accordingly. If a food product 2, for example due to a disruption in the slicing process, remains longer in the precooling device, the cooling capacity or temperature in the precooling device can be adjusted so that the temperature of the food product 2 remains within the desired range. Should the temperature of the food product 2 determined by the temperature detection device 12, 13, 14 still not be in the desired range after the pre-cooling device 4, the control specifications for the cutting process, that is to say in particular the blade speed and feed speed, can nevertheless be adapted to nevertheless achieve an advantageous cutting result.

In FIG. 2 a further embodiment of a food slicing device according to the invention is shown. In this embodiment, the pre-cooling device 4 is arranged in the region of the feed conveyor 8, that is very close to the cutting blade 9. The temperature sensor 13 is arranged between the pre-cooling device 4 and the cutting blade 9, directly in front of the cutting blade 9. In addition, a temperature detection device is provided in the gripper 10. The temperature detecting device in the gripper 10 allows a measurement at the upstream end of the food product 2. The gripper 10 engages in the food product 2 during the cutting process. However, the measurement is advantageously carried out relatively late, since then there is sufficient time for the heat transfer from the food product 2 to the temperature detection device on the gripper 10.

The control device 15 calculates, inter alia, on the basis of the measured value of the temperature sensor 13 and the temperature detecting device in the gripper 10, a default for the operation of the pre-cooling device 4 and transmits this specification via the control line 16 to the pre-cooling device 4. Otherwise, the control device 15 is again designed over the control line 17 to control the cutting blade motor 11 and the control line 19, the gripper 10.

In FIG. 3 a further embodiment of a food slicing device 1 according to the invention is shown, in which case the pre-cooling device 4 is arranged in the region of the loading conveyor belt 6. The loading conveyor 6 is provided upstream of the feed conveyor 8. In FIG. 3 it is located in front of the feed conveyor 8. However, it is alternatively possible that the loading conveyor 6 is arranged parallel to the feed conveyor 8, and the food products 2 are pushed in the lateral direction from the loading conveyor 6 to the feed conveyor 8.

In the embodiment according to FIG. 3 only one temperature sensor 13 is provided, which is arranged directly in front of the cutting blade 9. Thus, a punctual temperature measurement can be carried out directly before cutting, whereby a heating of the food product 2 after the pre-cooling device 4 can be considered. For the calculation of the specification for the operation of the precooling device 4, in particular a measured value should be used towards the end of the cutting process. Then, the heating of the food product 2 in the feed area of the cutting device 7 during slicing can be taken into account. That is, a temperature measurement is performed at the rear end of the food product 2.

The control unit 15 in turn calculates, from the temperature value measured via the temperature detection device 13 and, if appropriate, other parameters or parameters, a specification for the operation of the pre-cooling device 4, which can be transmitted to the pre-cooling device 4 via the control line 16.

In all embodiments, the control unit 15 may be designed to store the product-specific temperature change rate as a parameter in a database and to incorporate it in the calculation of the specification for the precooling device 4. The rate of change of temperature can in particular be determined by temperature measurements at different locations, namely in particular by different ones Temperature detection devices 12, 13, 14 or determined by temperature measurements at different times. The temperature change rate depends not only on the temperature distribution in the food product 2, but also on the ambient temperature, which can consequently be measured, and on the type of product whose properties are therefore stored as a data record in the database. The control unit 15, taking into account the ambient temperature and the characteristics of the respective product type, can calculate the specification for the pre-cooling device 4 in more detail.

With the in FIGS. 1 to 3 The food slicing apparatus 1 shown can also be carried out the method according to the invention. In a preferred embodiment, the specific freezing point for the product type of the food product 2 to be sliced is first read from a database in this method. Then, by means of one or more temperature detection means 12, 13, 14, a temperature value of the food product 2 is detected. The temperature value is evaluated by determining the distance of the measured temperature value to the specific freezing point. This distance serves as a control criterion or as a direct controlled variable, and can be transmitted as a default for the operation of the pre-cooling device 4 either automatically to the pre-cooling device 4 or proposed to an operator who then agrees to the specification or the operation of the pre-cooling device 4 based on this specification adapts. In addition, in the method according to the invention, the marginal and cutting parameters of the cutting device and other corresponding system components can be adjusted taking into account the parameters stored in the machine control.

In particular, the measured values from previous cutting processes and / or from previous food products 2 or product batches can be stored in a database, wherein these values are accessed again if identical or similar conditions or food products 2 are present. Then these parameters can be used for the initial or basic adjustment of the food slicing device 1 and in particular of the pre-cooling device 4. The stored parameters can thus be used as reference values for the subsequent food products 2.

In FIG. 4 a gripper 10 is shown in side view, the gripper needles 21 engage in an end piece of a food product 2. Furthermore, in FIG. 4 the cutting blade 9 arranged in the cutting plane 22 and a cutting edge 23 which is located at the front end of the feed conveyor 8 are shown. The gripper needles 21 are pivotable with respect to a gripper needle joint 24 to be inserted into the end piece of the food product 2 substantially in the radial direction R, and to be moved out of this again.

As in FIG. 5 can be detected, a total of eight gripper needles are provided, of which two are mounted together in a gripper needle joint 24.

In FIG. 6 Now two possible arrangements of temperature detection means 25, 26 are shown on the gripper 10. The temperature detection device 25 is provided directly on the gripper needle 21, in particular in the front region of the gripper needle 21. The temperature detection device 25 is a contact temperature sensor, which may be provided in a recess in the gripper needle 21. Starting from the temperature sensor 25 extends an electrical line 27 with which the temperature reading can first be transmitted to the gripper body 28 and then to the controller 15. Alternatively, the temperature detection device 25 or the gripper base body 28 may also be provided with a radio module with which the temperature measurement value can be transmitted by radio.

On the gripper base body 28, a sensor element 29 that can be extended in the axial direction A is provided, which has the temperature detection device 26 at its front end. The sensor element 29 is sharpened at its front end, so that it can easily penetrate into the end piece of the food product 2 when it leaves the gripper base body 28. When the sensor element 29 in its in FIG. 6 is extended position, the temperature detecting means 26 is disposed inside the tail of the food product 2, and can measure the local temperature. The temperature measured values can be transmitted via an electrical line 30 to the gripper base body 28 and then to the control unit 15. Alternatively, a transmission by radio is also possible here.

In FIG. 7 an embodiment of a gripper 10 is shown in the gripper needle 21, a linearly displaceable sensor element 31 is arranged. The sensor element 31 has in its front region a temperature detecting device 32. During the insertion of the gripper needle 21 into the food product 2, the sensor element 31 is in its retracted, dashed position shown. Once the gripper needle 21 is arranged in the food product 2, the sensor element 31 by an adjusting means, in particular a pneumatic cylinder, linear motor or servomotor, in the in FIG. 7 shown extended front position so that the temperature sensing device 32 is disposed outside of the gripper needle 21 and within the food product 2. Then, the temperature measurement is carried out, wherein the temperature measured value is in turn transmitted to the control unit 15 by an electrical line, not shown, or via a radio link.

In FIG. 8 an embodiment of a gripper 10 with a temperature detection device 33 is shown, which is arranged on the gripper needle 21. The temperature detection device 33 is arranged in particular on the side of the gripper needle 21, which faces the gripper base body 28 in the closed state. Starting from the temperature detection device 33, an electrical line 34 is provided, which first transmits the temperature value of the temperature detection device 33 to the gripper base body 28 and then to the control unit 15. Alternatively, a transmission by radio is provided.

The advantage of the use according to the invention of temperature sensing devices and the consideration of their measured values during operation of a precooling device is in particular that not only the machine parameters of the cutting device are adjusted depending on at least one property of the food product, but that an improved pre-cooling of the food product is achieved. The cutting device thus optimally pre-cooled food products are supplied, which can be better cut. This achieves an improved cutting result, an increase in the portion quality and thus a better product yield. The portions have a constant quality with respect to the cutting result, which is particularly evident in a visually better cutting quality. In addition, operator errors of the operator can be avoided by the calculation of the default value for the precooling device, since the control is either carried out automatically or the operator receives clear default values. This enables safe operation management.

Claims (17)

Food slicing apparatus (1) for slicing food products (2), comprising: a pre-cooling device (4) for cooling the food product (2) before slicing, and a cutting device (7) with a cutting blade (9), marked by a temperature detecting means (12, 13, 14, 25, 26, 32, 33) for measuring the temperature of the food product (2), and a control unit (15) which is designed, starting from the temperature measured by the temperature detection device (12, 13, 14, 25, 26, 32, 33), to calculate a specification for the operation of the pre-cooling device (4), wherein the pre-cooling device (4) is controllable in dependence on this specification. Food slicing apparatus according to claim 1, wherein the pre-cooling device (15) is adapted to adjust the residence time or throughput speed of the food product (2) in the pre-cooling device (4) and / or the cooling capacity depending on the specification. Food slicer according to one of the preceding claims, wherein the control unit (15) is designed to determine the distance of the measured temperature to a predeterminable value for the specific freezing point of the food product (2). Food slicing apparatus according to one of the preceding claims, wherein the pre-cooling device (4) and control unit (15) are designed and connected such that an automatic regulation of the pre-cooling device (4) by the control unit (15). A food slicing apparatus according to any one of the preceding claims, wherein the temperature detecting means (14) is provided downstream of the cutting blade. Food slicing apparatus according to any one of claims 1 to 4, wherein the temperature detecting means (12, 13, 14, 25, 26, 32, 33) is provided between the pre-cooling means (4) and the cutting blade (9). Food slicer according to one of the preceding claims, wherein the temperature detecting means (25, 26, 32, 33) is adapted to be inserted and removed in the food product (2). A food slicing apparatus according to any one of the preceding claims, wherein the cutting means (7) comprises a gripper (10) adapted to grip the upstream end of the food product (2) at least at the end of the slicing operation, the temperature detecting means being provided on the gripper. Food slicing apparatus according to claim 8, wherein the temperature detecting means (25, 26, 32, 33) is provided on a gripper needle (21) of the gripper (10) which is inserted into the food product (2) for gripping. A food slicing apparatus according to claim 8 or 9, wherein the temperature detecting means (26) is provided as an additional sensor element (29) on the gripper (10) movable with respect to the gripper (10) to come in contact with the food product (2) the food product (2) to be stabbed. Food slicing apparatus according to one of the preceding claims, wherein the control unit (15) has a device and product-specific database whose data are taken into account in the calculation of the specification and / or predefinable parameters for the cutting operation. A method of slicing a food product (2) comprising: Pre-cooling of the food product (2) in a pre-cooling device (4), and marked by Measuring the temperature of the food product (2), after pre-cooling and before or after slicing the food product (2), Adjusting the operation of the pre-cooling device (4) as a function of the measured temperature of the food product (2). Method according to claim 12, wherein the specific freezing point of the food product (2) can be predetermined, and the operation of the pre-cooling device (4) is adjusted as a function of the difference between the measured temperature and the specific freezing point. A method according to claim 12 or 13, wherein a surface temperature and / or a core temperature of the food product (2) is measured when measuring the temperature of the food product (2). Method according to one of claims 12 to 14, wherein the measuring of the temperature takes place only at the end of the slicing process or at the end of the dwell time of the food product (2) in the cutting device (7). A method according to any one of claims 12 to 15, wherein the slicing of the food products (2) in a plurality of tracks is performed in parallel, and measuring the temperature is performed for each track, the temperature measurements being evaluated jointly by a control unit (15). Method according to one of claims 12 to 16, wherein the temperature measured values of several measuring times or more measuring points are stored on one or more food products (2), and processed and / or evaluated by a control unit (15).

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