EP3069835B1 - Dispositif de coupe de produit alimentaire avec dispositif de pre-refroidissement - Google Patents

Dispositif de coupe de produit alimentaire avec dispositif de pre-refroidissement Download PDF

Info

Publication number
EP3069835B1
EP3069835B1 EP16160955.7A EP16160955A EP3069835B1 EP 3069835 B1 EP3069835 B1 EP 3069835B1 EP 16160955 A EP16160955 A EP 16160955A EP 3069835 B1 EP3069835 B1 EP 3069835B1
Authority
EP
European Patent Office
Prior art keywords
temperature
food product
food
slicing
gripper
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
EP16160955.7A
Other languages
German (de)
English (en)
Other versions
EP3069835A1 (fr
Inventor
Alexander Burk
Michael Knauf
Jochen Gerlach
Philip Kahl
Christian NIETSCH
Andreas Runkel
Thorsten Schneider
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.)
Weber Maschinenbau GmbH Breidenbach
Original Assignee
Weber Maschinenbau GmbH Breidenbach
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 Weber Maschinenbau GmbH Breidenbach filed Critical Weber Maschinenbau GmbH Breidenbach
Priority to PL16160955T priority Critical patent/PL3069835T3/pl
Publication of EP3069835A1 publication Critical patent/EP3069835A1/fr
Application granted granted Critical
Publication of EP3069835B1 publication Critical patent/EP3069835B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/08—Means for treating work or cutting member to facilitate cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • 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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0616—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by carriages, e.g. for slicing machines
    • 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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0625—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by endless conveyors, e.g. belts
    • 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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0683—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form specially adapted for elongated articles
    • 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
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/08—Means for treating work or cutting member to facilitate cutting
    • B26D7/10—Means for treating work or cutting member to facilitate cutting by heating
    • 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

Definitions

  • 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.
  • 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.
  • 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
  • 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.
  • 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 knife
  • 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.
  • the pre-cooling device 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.
  • 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.
  • the cutting device is in particular a slicer.
  • thermosensor 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the specific freezing point depends on the composition of the food product, for example the specific fat or salt content.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • an infrared temperature sensor in particular an infrared camera
  • a thermographic evaluation of the cut surface or of the food product takes place can be used.
  • 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.
  • 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.
  • the temperature detection device can be designed to be inserted into the food product and removed therefrom.
  • 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.
  • the piercing of the temperature detection device takes place when gripping the food product.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the temperature detection can be done.
  • 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 gripped 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.
  • control technology can be used to optimize the cutting process or to automatically adapt machine parameters and product parameters, for example by pre-cooling.
  • 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.
  • product-specific database for example, the specific freezing points for various food products can be stored.
  • 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.
  • 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.
  • the temperature of the food product can be optimally adjusted for the slicing, and thus an advantageous cutting result can be achieved.
  • a cutting device with a cutting blade used that is, the cutting is done by a slicer.
  • 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.
  • 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.
  • a control of the cutting process or an adjustment of the cutting parameters depending on the measured temperature can be carried out.
  • 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.
  • a surface temperature of the food product 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.
  • the entire edge or surface temperature can be detected areally, for example by the use of infrared cameras.
  • the measuring takes place in the feed area or loading area of the cutting device which cuts open 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.
  • 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.
  • 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 Eindringprüf analyses 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.
  • 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.
  • the deformation test body can also be a stop, the measurement of the deformation taking place in particular between two opposing stops.
  • two parallel side stops can be brought together towards the food product.
  • a single stop can be provided, from which then a deformation test body is driven out.
  • 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.
  • 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.
  • 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.
  • 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.
  • the measurement of the temperature is timely close to the slicing of the food product, and an intermediate temperature change of the food product is considered to be low.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the additional sensor element can be mounted radially on the gripper and optionally move radially with respect to the gripper.
  • 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.
  • 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.
  • the food products 2 pass through the pre-cooling device 4 on a conveyor belt 5.
  • 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.
  • 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.
  • 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.
  • 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 blade which is driven by a cutting blade motor 11.
  • the food slicing apparatus 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.
  • 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.
  • 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 enables detection of the external temperature of the food product immediately before slicing.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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, longer in the pre-cooler remains, the cooling capacity or temperature can be adjusted in the pre-cooler so that the temperature of the food product 2 remains in 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.
  • interruptions in operation such as batch change, maintenance, adjustment and cleaning
  • FIG. 2 a further embodiment of a food slicing device according to the invention is shown.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 calculates, from the temperature value measured via the temperature detection device 13 and optionally 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.
  • 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.
  • the food slicing apparatus 1 shown can also be carried out the method according to the invention.
  • 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 default or adapts the operation of the pre-cooling device 4 based on this specification.
  • 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.
  • 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.
  • 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.
  • a total of eight gripper needles are provided, of which two are mounted together in a gripper needle joint 24.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the sensor element 31 is in its retracted, dashed position shown.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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)

  1. Dispositif de coupe de produits alimentaires (1) destiné à la coupe en portions de produits alimentaires (2), qui comprend :
    un dispositif de pré-refroidissement (4) pour refroidir le produit alimentaire (2) avant sa découpe en portions, et
    un dispositif de coupe (7) comprenant une lame de coupe (9) ,
    caractérisé par
    un dispositif de relevé de température (12, 13, 14, 25, 26, 32, 33) pour mesurer la température du produit alimentaire (2), et
    une unité de commande (15), qui est conçue pour, à partir de la température mesurée par le dispositif de relevé de température (12, 13, 14, 25, 26, 32, 33), calculer une consigne pour le fonctionnement du dispositif de pré-refroidissement (4),
    le dispositif de pré-refroidissement (4) pouvant être commandé en fonction de cette consigne.
  2. Dispositif de coupe de produits alimentaires selon la revendication 1, dans lequel le dispositif de pré-refroidissement (15) est conçu pour adapter, en fonction de la consigne, la durée de séjour ou la vitesse de passage du produit alimentaire (2) dans le dispositif de pré-refroidissement (4), et/ou adapter la puissance de refroidissement.
  3. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel l'unité de commande (15) est adaptée à déterminer l'écart de la température mesurée par rapport à une valeur prédéterminée pour le point de congélation spécifique du produit alimentaire (2).
  4. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel le dispositif de pré-refroidissement (4) et l'unité de commande (15) sont configurés et reliés de manière à ce que soit effectuée une régulation automatique du dispositif de pré-refroidissement (4) par l'unité de commande (15).
  5. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel le dispositif de relevé de température (14) est prévu en aval de la lame de coupe.
  6. Dispositif de coupe de produits alimentaires selon l'une des revendications 1 à 4, dans lequel le dispositif de relevé de température (12, 13, 14, 25, 26, 32, 33) est prévu entre le dispositif de pré-refroidissement (4) et la lame de coupe (9).
  7. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel le dispositif de relevé de température (25, 26, 32, 33) est conçu pour être enfoncé dans le produit alimentaire (2) et en être à nouveau retiré.
  8. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel le dispositif de coupe (7) présente un préhenseur (10), qui est conçu pour saisir l'extrémité amont du produit alimentaire (2) au moins à la fin de l'opération de coupe, le dispositif de relevé de température étant prévu sur le préhenseur.
  9. Dispositif de coupe de produits alimentaires selon la revendication 8, dans lequel le dispositif de relevé de température (25, 26, 32, 33) est prévu sur une aiguille de préhenseur (21) du préhenseur (10), qui est enfoncée dans le produit alimentaire (2) pour la saisie.
  10. Dispositif de coupe de produits alimentaires selon la revendication 8 ou la revendication 9, dans lequel le dispositif de relevé de température (26) est prévu en tant qu'élément de capteur additionnel (29) sur le préhenseur (10), qui est mobile par rapport au préhenseur (10), pour venir en contact avec le produit alimentaire (2) ou être enfoncé dans le produit alimentaire (2).
  11. Dispositif de coupe de produits alimentaires selon l'une des revendications précédentes, dans lequel l'unité de commande (15) présente une banque de données spécifique au dispositif et au produit, dont les données sont prises en compte lors du calcul de la consigne et/ou de paramètres à prescrire pour le fonctionnement en mode de coupe.
  12. Procédé pour la coupe en portions d'un produit alimentaire (2), comprenant :
    un pré-refroidissement du produit alimentaire (2) dans un dispositif de pré-refroidissement (4), et
    caractérisé par
    la mesure de la température du produit alimentaire (2), après le pré-refroidissement et avant ou après la coupe en portions du produit alimentaire (2),
    l'adaptation du fonctionnement du dispositif de pré-refroidissement (4) en fonction de la température mesurée du produit alimentaire (2).
  13. Procédé selon la revendication 12, d'après lequel le point de congélation spécifique du produit alimentaire (2) peut être prescrit, et d'après lequel on adapte le fonctionnement du dispositif de pré-refroidissement (4) en fonction de la différence entre la température mesurée et le point de congélation spécifique.
  14. Procédé selon la revendication 12 ou la revendication 13, d'après lequel lors de la mesure de la température du produit alimentaire (2), on mesure une température superficielle et/ou une température à coeur du produit alimentaire (2).
  15. Procédé selon l'une des revendications 12 à 14, d'après lequel la mesure de la température n'est effectuée qu'à la fin de l'opération de coupe en portions, ou à la fin du temps de séjour du produit alimentaire (2) dans le dispositif de coupe (7).
  16. Procédé selon l'une des revendications 12 à 15, d'après lequel la coupe en portions des produits alimentaires (2) est effectuée en parallèle dans plusieurs voies, et la mesure de température est effectuée pour chaque voie, les valeurs de température mesurées étant traitées en commun par une unité de commande (15).
  17. Procédé selon l'une des revendications 12 à 16, d'après lequel les valeurs de température mesurées de plusieurs instants de mesure ou de plusieurs zones de mesure sur un ou plusieurs produits alimentaires (2), sont mémorisées et sont traitées et/ou exploitées par une unité de commande (15).
EP16160955.7A 2015-03-19 2016-03-17 Dispositif de coupe de produit alimentaire avec dispositif de pre-refroidissement Active EP3069835B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL16160955T PL3069835T3 (pl) 2015-03-19 2016-03-17 Urządzenie do krojenia żywności z urządzeniem do wstępnego chłodzenia

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102015003632.7A DE102015003632A1 (de) 2015-03-19 2015-03-19 Lebensmittelaufschneidevorrichtung mit Vorkühlungseinrichtung

Publications (2)

Publication Number Publication Date
EP3069835A1 EP3069835A1 (fr) 2016-09-21
EP3069835B1 true EP3069835B1 (fr) 2017-11-22

Family

ID=55542593

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16160955.7A Active EP3069835B1 (fr) 2015-03-19 2016-03-17 Dispositif de coupe de produit alimentaire avec dispositif de pre-refroidissement

Country Status (6)

Country Link
US (1) US10695932B2 (fr)
EP (1) EP3069835B1 (fr)
DE (1) DE102015003632A1 (fr)
DK (1) DK3069835T3 (fr)
ES (1) ES2658090T3 (fr)
PL (1) PL3069835T3 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014113424A1 (de) * 2014-09-17 2016-03-17 Weber Maschinenbau Gmbh Breidenbach Vorrichtung zum Aufschneiden von Lebensmittelprodukten
DE102015118202A1 (de) * 2015-10-26 2017-04-27 Textor Maschinenbau GmbH Vorrichtung und verfahren zum aufschneiden von lebensmittelprodukten
DE102015122399A1 (de) * 2015-12-21 2017-06-22 Weber Maschinenbau Gmbh Breidenbach Verfahren zur Erkennung von Fehlerstellen in schnittfähigen Lebensmitteln und Vorrichtung hierzu
GB201600445D0 (en) * 2016-01-11 2016-02-24 Cairns Intellectual Property Ltd Methods and apparatuses for temperature measurement
DE102016101753A1 (de) 2016-02-01 2017-08-03 Textor Maschinenbau GmbH Aufschneiden von lebensmittelprodukten
US10836065B2 (en) 2017-01-04 2020-11-17 Provisur Technologies, Inc. Exposed load cell in a food processing machine
US9950869B1 (en) 2017-01-04 2018-04-24 Provisur Technologies, Inc. Belt tensioner in a food processing machine
US10160602B2 (en) 2017-01-04 2018-12-25 Provisur Technologies, Inc. Configurable in-feed for a food processing machine
US10639798B2 (en) 2017-01-04 2020-05-05 Provisur Technologies, Inc. Gripper actuating system in a food processing machine
WO2019048228A1 (fr) * 2017-09-05 2019-03-14 Gea Food Solutions Germany Gmbh Dispositif et procédé de découpe de blocs de produit alimentaire
DE102018132907A1 (de) * 2018-12-19 2020-06-25 Martin Bergmann System zum Aufnehmen, Fördern und Abgeben eines Produkts sowie Verfahren zum Steuern eines solchen Systems
DE102020133580A1 (de) * 2020-12-15 2022-06-15 Multivac Sepp Haggenmüller Se & Co. Kg Aufschneide-Maschine

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19860442A1 (de) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Vorrichtung und Verfahren zum Gefrieren von Lebensmitteln
US6488873B1 (en) * 1999-11-29 2002-12-03 The Conair Group, Inc. Apparatus and method for producing and cutting extruded material using temperature feedback

Family Cites Families (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3708995A (en) * 1971-03-08 1973-01-09 D Berg Carbon dioxide food freezing method and apparatus
US3927588A (en) * 1974-07-22 1975-12-23 Micarna Ag Fleischwaren Aseptic slicing machine for food products, and method
US4086813A (en) * 1975-12-22 1978-05-02 General Electric Company Microwave oven food temperature sensing probe assembly including a reflector
DE3018446A1 (de) * 1980-05-14 1981-11-19 Roland 8961 Wiggensbach Glaenzer Verfahren und vorrichtung zum scheiben-schneiden von lebensmittelwaren
EP0101264A3 (fr) * 1982-08-14 1984-07-25 Moran-Douglas Engineering Limited Traitement de la viande
US4580909A (en) * 1985-06-14 1986-04-08 Mcintosh Rickey G Ancillary device for food preparation
JPH0760048B2 (ja) * 1990-11-21 1995-06-28 松下冷機株式会社 冷蔵庫の急冷制御装置
US5634719A (en) * 1995-01-23 1997-06-03 La Neve; Angelo L. Food handling device with retractable boom mounted temperature probe
US5746063A (en) * 1996-05-06 1998-05-05 Hall; Renee M. Method and apparatus to cool food contact machines and surface
US6483695B1 (en) * 1996-06-24 2002-11-19 Stanley Hartstein Computer/keyboard built into refrigerator door
GB9722986D0 (en) * 1997-10-30 1998-01-07 Boc Group Plc Tumble coating
JP3770519B2 (ja) * 1998-04-01 2006-04-26 株式会社低温食品加工技術研究所 低温食品搬送用ベルトコンベア装置
EP1018411A2 (fr) * 1998-12-22 2000-07-12 Fritz Dkfm. Kuchler Système de refroidissement pour une machine à débiter en tranches
DE102004062393A1 (de) * 2004-12-23 2006-07-06 Weber Maschinenbau Gmbh & Co. Kg Slicer mit Produktkühlung
US20060150662A1 (en) * 2005-01-13 2006-07-13 Samsung Electronics Co., Ltd. Refrigerator and method for controlling the same
DE102005010184A1 (de) * 2005-03-02 2006-09-07 Cfs Kempten Gmbh Greifer mit Anlageflächen
KR101273464B1 (ko) * 2006-09-06 2013-06-14 삼성전자주식회사 냉장 및 냉동 제어 시스템
GB2448359A (en) * 2007-04-13 2008-10-15 Aew Delford Systems Ltd Food Processing apparatus and operation thereof
DE102007036725A1 (de) * 2007-08-04 2009-02-05 Dipl.-Ing. Schindler & Wagner Gmbh & Co. Kg Schneidemaschine für laibförmige Produkte
US20090145306A1 (en) * 2007-12-05 2009-06-11 Sara Lee Corporation System and method for manufacturing and processing a food product
DE102008019776A1 (de) 2008-04-18 2009-10-22 CFS Bühl GmbH Verfahren, Vorrichtung sowie Messer zum Aufschneiden von Lebensmitteln
DE102009024189A1 (de) 2009-06-08 2010-12-09 Weber Maschinenbau Gmbh Breidenbach Verarbeitungsvorrichtung für Lebensmittelprodukte
DE102010008047A1 (de) * 2010-02-16 2011-08-18 Weber Maschinenbau GmbH Breidenbach, 35236 Vorrichtung zum Aufschneiden von Lebensmittelprodukten
US20110311700A1 (en) * 2009-12-11 2011-12-22 Paul Cyrus Shah System and method of chilling a food product proximate to and in a food processing device
US20110265492A1 (en) * 2010-04-28 2011-11-03 Newman Michael D Freezer with cryogen injection control system
DE102010027126A1 (de) * 2010-07-14 2012-01-19 Weber Maschinenbau Gmbh Breidenbach Vorrichtung und Verfahren zum Aufschneiden von Lebensmittelprodukten
DE102011114180A1 (de) * 2011-09-22 2013-03-28 Weber Maschinenbau Gmbh Breidenbach Vorrichtung zum Aufschneiden von einem Lebensmittelprodukt und Vorrichtung mit einem Roboter

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19860442A1 (de) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Vorrichtung und Verfahren zum Gefrieren von Lebensmitteln
US6488873B1 (en) * 1999-11-29 2002-12-03 The Conair Group, Inc. Apparatus and method for producing and cutting extruded material using temperature feedback

Also Published As

Publication number Publication date
PL3069835T3 (pl) 2018-05-30
DK3069835T3 (en) 2018-02-05
US20160271822A1 (en) 2016-09-22
EP3069835A1 (fr) 2016-09-21
ES2658090T3 (es) 2018-03-08
DE102015003632A1 (de) 2016-09-22
US10695932B2 (en) 2020-06-30

Similar Documents

Publication Publication Date Title
EP3069835B1 (fr) Dispositif de coupe de produit alimentaire avec dispositif de pre-refroidissement
EP2414140B1 (fr) Appareil de découpe de blocs de produits alimentaires en portions de poids identique
EP2508310B1 (fr) Procédé et dispositif destinés au découpage d'aliments
EP2572840A2 (fr) Dispositif destiné à découper un produit alimentaire et dispositif avec un robot
EP3224005B1 (fr) Découpeuse pour des aliments a haute performance avec dispositif de prehension par liaison de materiel
EP2882296B1 (fr) Procédé et dispositif de surveillance d'une machine de transformation de viande
DE112012001671T5 (de) Verfahren und Systeme zum thermischen Umformen eines Objektes
EP2599598B1 (fr) Procédé de coupe d'une barre de produit alimentation en utilisant un capteur de vibrations
EP2422940A1 (fr) Tête de coupe réglable en forme de faucille
EP4233551A2 (fr) Procédé et système pour traiter des produits
EP2559625A1 (fr) Procédé d'attribution de supports de produits et dispositif de traitement d'aliments
EP3218146B1 (fr) Procédé d'aiguisage d'une lame
EP2248641B1 (fr) Dispositif et méthode pour portionner des aliments
EP2437920B1 (fr) Trancheuse
EP3139752B1 (fr) Dispositif de préhension équipé d'un capteur à ultrasons
WO2018033352A1 (fr) Procédé de découpe de portions de poids exact
DE102011077944B4 (de) Verfahren und Vorrichtung zum Nachweis des Todes eines Schlachttieres
DE102020111586A1 (de) Vorrichtung und Verfahren zum Aufschneiden von Lebensmittelprodukten
DE102021102247A1 (de) Verfahren zum Falten einer abgetrennten Scheibe sowie hierfür ausgebildete Aufschneide-Maschine
DE102016103760A1 (de) Körper zum Tragen von wenigstens einer Information
WO2002064332A1 (fr) Procede et dispositif de positionnement de produits alimentaires durant un processus de coupe

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

17P Request for examination filed

Effective date: 20161014

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

RIC1 Information provided on ipc code assigned before grant

Ipc: B26D 7/10 20060101ALI20170519BHEP

Ipc: B26D 5/00 20060101AFI20170519BHEP

Ipc: F25D 25/04 20060101ALI20170519BHEP

Ipc: B26D 7/08 20060101ALI20170519BHEP

Ipc: B65G 69/20 20060101ALI20170519BHEP

Ipc: G05B 15/02 20060101ALI20170519BHEP

Ipc: B26D 7/06 20060101ALI20170519BHEP

INTG Intention to grant announced

Effective date: 20170622

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 947973

Country of ref document: AT

Kind code of ref document: T

Effective date: 20171215

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502016000282

Country of ref document: DE

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

Effective date: 20180202

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2658090

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20180308

REG Reference to a national code

Ref country code: NL

Ref legal event code: MP

Effective date: 20171122

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20180222

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20180222

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20180223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502016000282

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20180823

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20180331

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180317

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180317

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180331

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180331

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20190331

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20190331

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MK

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20171122

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20160317

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20171122

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20180322

REG Reference to a national code

Ref country code: AT

Ref legal event code: MM01

Ref document number: 947973

Country of ref document: AT

Kind code of ref document: T

Effective date: 20210317

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20210317

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DK

Payment date: 20230323

Year of fee payment: 8

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PL

Payment date: 20230303

Year of fee payment: 8

Ref country code: GB

Payment date: 20230323

Year of fee payment: 8

Ref country code: DE

Payment date: 20230320

Year of fee payment: 8

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230523

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: IT

Payment date: 20230331

Year of fee payment: 8

Ref country code: ES

Payment date: 20230414

Year of fee payment: 8

REG Reference to a national code

Ref country code: DE

Ref legal event code: R081

Ref document number: 502016000282

Country of ref document: DE

Owner name: WEBER FOOD TECHNOLOGY GMBH, DE

Free format text: FORMER OWNER: WEBER MASCHINENBAU GMBH BREIDENBACH, 35236 BREIDENBACH, DE