EP3368253B1 - Device for cutting food using a liquid jet - Google Patents

Description

The invention relates to a device for dividing food according to the preamble of claim 1. The device can with at least one liquid jet cut food, which are transported by a feed device in at least one feed direction through the device having a processing area. The food to be divided lies on the processing area, the liquid jet being directed towards the food. The cuts are then introduced via an outlet nozzle, from which, in the region of the processing area, high-pressure, bundled liquid jet emerges. Alternatively, the processing area with the food can also be stationary and the outlet nozzle can be moved over the device.

Devices for cutting food of this kind are known from EP 1 990 144 A2 known. In the known devices food, especially food from dough, cut by means of water jet cutting. This describes the EP 1 990 144 A2 a device in which, for example, the food formed as a cake is placed on a conveyor belt whose position is then optically detected and then a desired sectional image is generated. For example, the famous cake pieces are cut out. To introduce the cuts, the outlet nozzle is moved with the water jet transversely to the feed direction of the conveyor belt, so that can be cut together with the movement of the conveyor belt in the forward and backward direction of the desired angle. In the same way also brings one from the US 5 365 816 A Known device cuts into round foods, such as cakes, a.

The disadvantage of these known devices for cutting food, however, is that although the food can be reliably cut, but the pad on which the food is passed through the device is damaged with increasing time by the water jet. One Another disadvantage is that can get into the environment by the high-pressure water jet and particles of food, which in addition to the deterioration of the food and the contamination of the device in the case of food processing can also lead to a germ burden.

From the WO 2015 / 198062A1 a similar device is known, wherein the processing area below the food has a jet passage for the liquid jet emerging from the food and below the jet port a jet receptacle is arranged, into which the liquid jet for collecting the cutting fluid enters and which has a discharge for the cutting fluid.

This device has the advantage that the jet can be collected, so that the water or the other cutting medium can be removed and reused. In addition, this can be used to reduce splashing of the cutting medium below the processing area.

However, this known device still has the disadvantage that particles which are torn away laterally next to the beam intake, do not get into the beam recording. This is particularly disadvantageous in connection with the processing of non-homogeneous foods, since here scattering effects can occur, which can solve larger amounts of the food on the underside. Furthermore, as a result, food particles may adhere to the adjacent areas of the device, which is particularly important in terms of hygiene and e.g. Salmonella can be detrimental.

Furthermore, from the US 4,964,244 A a device for cutting workpieces known which has a funnel-like catching mechanism for the emerging from the cutting material cutting jet and entrained particles of the material to be cut. The funnel-like catching mechanism serves essentially as an energy killer for the flow energy of the cutting jet and has at the top of a drain over which the collected liquid can drain from the collecting mechanism. This can be supported by a negative pressure applied to the drain. Although this device can slow down the cutting jet and capture the mixture of liquid and particles of the cut material and remove, but not suck particles and fluid components from the environment. However, this collecting device has the disadvantage that on the one hand a mixture of media is discharged and on the other hand solid particles and moisture escape between the underside of the workpiece support and the device, in particular can also deposit on the workpiece. This is aggravated by the fact that due to the high-lying drain dynamic moving liquid is in the funnel-like catching mechanism, can spray back from the droplets against the jet inlet direction.

The object of the invention is therefore to provide a device for dividing food, which ensures a reliable and wear-free as possible function at the same time the least possible contamination and pollution of the environment.

This object is achieved according to the invention in that below the jet passage opening there is provided a lower suction device for particles and / or liquid quantities entrained with the liquid jet, which collect in particular at the jet passage opening or separate from the liquid jet.

By means of the invention, it is now possible to cut even a comparatively soft food, which usually requires a support even in the frozen state, so that a clean cut is possible. A particular advantage of the lower suction device is that the negative pressure which also acts on the food from the suction device, the food sucks to the processing area and thus a risk of slipping of the food can be reduced. At the same time, particles which are loosened from the food laterally next to the liquid jet emerging from the food are sucked off. Finally, the suction device can also suck liquid quantities, which are present either at the bottom of the cut or in the form of finely atomized liquid below the food, thereby avoiding contamination of the environment, for example Salmonella, and secondly softening of the food can be.

When using the device according to the invention, the food is usually cut in frozen, preferably in the frozen state. For the purposes of this application, frozen does not necessarily mean a temperature of less than minus 18 ° C, and temperatures of minus 10 ° C or warmer are to be understood here. Ultimately, however, as will be explained below, an optimization is carried out at which temperatures and pressures of the liquid jet, the best cutting result can be achieved.

One aspect relates to the collection of the liquid jet emerging from below the food or the processing area. On the one hand, the processing region of the device has a support which has a jet passage opening for the jet below the liquid jet. The processing area can in principle be part of the feed device, that is, guided together with the conveyor belt through the device. However, preferably, the processing area will be fixed, so that the food is transferred from the feed device to the processing area and is transported away again after processing by the feed device. For this purpose, appropriate means are provided, which push the food on the stationary processing area and push it later on the way away conveyor belt.

An embodiment of the feed in a fixed processing area has in front of and behind the processing area in each case a conveyor belt, wherein the front conveyor belt pushes the food on the processing area, while the rear conveyor belt then takes over the cut food and supplies the further processing or packaging. So that this transfer can take place without deformation of the food, the food can preferably be either positioned on a workpiece carrier or an offset device can be provided, which transfers the food from the front conveyor belt into the fixed processing area and subsequently onto the rear conveyor belt. Such an offset device may for example be a gripper arm or a sliding element. A gripper arm can be arranged to be operated hydraulically, pneumatically or by a motor, for example, on the device.

Another possibility is that in the area of the processing area conveyor belts are provided at the outer edges, which are the food of take over the conveyor belt arranged in front of it and transport it into the processing area. Similarly, after the food has been cut, the food can be transferred via these conveyor belts to the downstream conveyor for further processing or packaging.

As with the known waterjet cutting devices, the present invention can be used in conjunction with water jets as a cutting tool. But it can also find other liquid, possibly even gaseous media use. In particular, it may be helpful to modify the freezing point of the liquid cutting medium by adding salts or other additives. While in known water jet cutting devices, the workpiece, so the food usually rests on a grate, a support is now preferably used below the point of the liquid jet has a beam passage opening through which the liquid jet during the entire cutting path after exiting the food without contact can escape the surrounding support in the editing area.

It has been shown that, especially in the processing of food, contact of the liquid jet with a part of the processing area arranged underneath brings about an unfavorable side effect. On the one hand, a part of the liquid jet is reflected back through the abutment formed thereby in the direction of the food, which can lead to an unclean cutting edge at the bottom and contamination of the food by absorbing water in soft foods.

Furthermore, it can happen that particles in the food are pressed down with the liquid jet through the cutting gap. This may be the case, for example, in the case of raspberries or strawberries in a cake, the cores of which are then expelled downwards with the jet of liquid. If now below the outlet of the liquid jet from the food the possibility of an abutment, even if it is only through a narrow web of a grid on which the food rests during cutting, there may be disturbances in the spray pattern and thus worsen the sectional image.

In connection with the processing of food, there is also the problem that the liquid jet should as far as possible not remove any material of the processing area or other parts of the device. If such a material removal takes place, it would otherwise have to be ensured that this removed material does not accumulate in the food. Such detection is often difficult to perform, so that in connection with the cutting of food contact of the liquid jet with the processing area and other parts of the device should be avoided as possible.

According to one aspect of the present invention, therefore, a beam passage opening is used, which is sufficiently large to pass the beam without material removal. In this way, the jet can now enter below the food, possibly together with escaped particles, in the beam receiving arranged there. This beam recording is designed in such a way that it is able to catch the beam without the negative effects described above occurring.

The jet recording thus acts as a brake and suction for the liquid jet. This can be done in different ways. In one possible embodiment, the beam receptacle in the form of a tube or shaft is formed and geometrically designed and arranged so that even if it were removed from its wall material, this can no longer reach the food with sufficient certainty. However, since the jet velocity and the beam focusing become smaller as the distance from the outlet nozzle increases, material removal in the jet receptacle can also be avoided.

By means of the lower suction device according to the invention, not only the liquid particles but also particles and quantities of liquid accumulating around the outgoing jet can now be sucked off. This not only has the advantage already mentioned above that softening of the food by drops adhering to the cutting edge can be avoided, which can also reduce or avoid discoloration of the soil when the cutting fluid is discolored by, for example, fruit pulp in the cake. Furthermore, in connection with an upper suction, contamination of the food by particles which can be avoided as a result of cutting, can be avoided. For example, when cutting cakes powdered sugar can be whirled up, which can settle in places where this is optically not desired. This avoids the upper suction device. At the same time, the suction devices can ensure that the environment of the processing area remains free from any precipitating food residues, which contributes to the improvement of hygiene.

Another possibility for the implementation of a beam recording is that it has a slightly bent wall area at a certain distance from the processing area. The liquid jet can then cling to this wall region, so that it is deflected with the radius of the bend of the wall region and can be converted into a channel flow. The associated flow resistances brake the jet of liquid so that the liquid can subsequently be collected and either disposed of or reprocessed.

Reprocessing of the liquid used to form the jet of liquid preferably includes filtering to filter out any non-food sourced material that may have entered the liquid. Of course, this also cutting residues of the food itself can be filtered out. Furthermore, the liquid can be heated in the meantime for disinfection or exposed to UV light.

The beam absorption can also have further measures to additionally decelerate the liquid jet. Here comes, for example, a countercurrent nozzle into consideration, which directs an air flow or a liquid flow against the liquid jet. As a result, the liquid jet is effectively slowed down and widened, so that it can be removed without material removal. Also Strömungsleitprofile can be used here, these guide profiles can be protected by a small-held change in direction from wear.

The beam absorption itself is adapted in shape to the specific design of the cutting process. This concerns in particular the way, how the Food is moved relative to the liquid jet to bring the cut in the food. There are several alternative options for this.

On the one hand, the food can be moved through a fixed jet of liquid. In this case, the processing area is designed so that it can move the food back and forth in at least one direction and possibly additionally can also rotate. In such an embodiment, either the processing area can be moved together with the food relative to the liquid jet or the food is rotated by an offset device relative to the processing area and / or moved back and forth. In the former case, the beam passage opening can then be formed as an oval, rectangular or round opening, since the beam passage opening in this case is stationary to the liquid jet. In the second case, however, the processing area is moved relative to the liquid jet, so that the beam passage opening is then formed in the form of a slot or a long hole.

A further embodiment of the cutting process may comprise a moving liquid jet relative to the fixed processing area and the stationary food. Also in this case, the beam passage opening is preferably formed in the form of a slot.

Of course, combinations of both movements of the food relative to the liquid jet can be used, that on the one hand the food, either together with the processing area or relative to the processing area, and on the other hand, the liquid jet are moved.

The liquid jet in turn can be directed at right angles to the feed direction downwards, but it is also angular positions possible. Furthermore, especially in the case of frozen foods, the liquid jet will not cut completely straight through the food, but will easily migrate counter to the feed direction. The spatial position of the beam passage opening therefore preferably takes this offset into account. For this purpose, it is arranged in the feed direction to the respective distance behind the upper point of impact of the liquid jet on the upper side of the food.

Since the cutting devices are not always set up specifically for a single type of food, either the position of the jet receptacle can be adjustably formed together with the beam passage opening or the outlet nozzle of the liquid jet can be provided so movably on the device that it is adjustably mounted relative to the beam passage opening and the beam receptacle in order to take account of a beam emigration due to the resistance of the material to be cut.

Depending on the nature of the food to be cut this can be positioned on a workpiece carrier or even transported without such a workpiece carrier from the feed device through the device. The food can be fixed in the case of using a workpiece carrier on the workpiece carrier. Such a fixation can be done via clamping means or marginal boundaries, between which the food is inserted. Furthermore, the fixation can also be arranged as an external clamping means in the region of the processing region, which, for example, fixes the food from the side, along a circumference and / or from above shortly before the use of the cutting process. Of course, the workpiece carrier must also have a jet passage.

A typical application of the invention is, for example, the cutting of pies. For example, the peculiarity is that pies often have different layers, which in turn have a different consistency. For example, in addition to the baked dough layers, a cream layer, fruit or fruit pulp may be included in the cake. In particular, when a white cream layer and above a colored Fruchtmarkschicht are present, the temperature of the cake, feed rate and the jet pressure must be optimized so that the example, red Fruchtmarkschicht not smeared along the cutting edge and so an ugly result.

Preferably, therefore, a frozen cake, ie colder than -10 ° C, especially colder than minus 15 ° C or frozen in food law terms, ie between -18 ° C and preferably -25 ° C, cut. This has, besides the advantage that the Fruchtmarkschicht not smeared the further advantage that the shape of the cake is stable and can be easily fixed. Furthermore, the following sliced cake pieces are more easily separated from other pieces of cake and assembled, for example, to a mixed sorting. A common application is namely to assemble sorts of different pie pieces in a package. For this, the produced pies are used, which are otherwise sold as a whole. They are then cut and sorted.

Cutting in the frozen state additionally prevents the cake from having to be thawed again for cutting, which is usually the case today when cutting with knives. Ready-made cakes are usually delivered deep-frozen. For the production of the mixed variety compilation, this cake, which was first frozen after production, is then thawed again for cutting in conventional cutting processes by means of ultrasonically excited knives and then frozen again for sorting and delivery. However, this intermediate thawing can lead to quality losses in addition to the time required for this. These are additionally avoided by the invention.

The frozen cake is cut, for example, at feed speeds of 2 m / min. A typical jet pressure of the liquid jet is 3500 bar, if solids are in the cake, such as, for example, cores of raspberries or strawberries, can also be a pressure of more than 5,000 bar, preferably between 5,500 bar and 6,000 bar use.

A possible application of the invention is the already described processing of cakes. However, the invention can also be applied to all other foods, in particular to meat, fish, ready meals such as baguettes, tarte or pizza or pastry. In particular, when processing foods with different thickness along the cutting line, the food can either be preformed before deep freezing or it can be adapted to the feed rate to the thickness, so that at lower thickness of the feed faster and with a larger thickness of the feed rate is slower.

The pre-forming prior to deep freezing has the further advantage that in foods that have a cavity that is compressed before deep freezing, so that undesirable effects in the passage of the liquid jet through avoid this cavity. Such a problem occurs, for example, when cutting squid tubes. If these tubes are flattened and then deep-frozen, a homogeneous, double layer of squid is obtained, which can be cut easily despite the rather rubber-elastic, for food comparatively hard meat.

The liquid used for cutting can be additionally cooled, for example to a temperature of a few ° C, in order to reduce the thawing of the cutting edges. When using a liquid whose freezing point is below 0 ° C, the temperature of the liquid may also be below 0 ° C. Furthermore, additional, abrasive particles can be added, which must of course be food grade. These may be, for example, sugar or salt crystals or even edible pieces of food, for example ground nuts or the like. The preferred liquid is water, oil or a dispersion of water and oil.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments with reference to the drawings.

Fig. 1

den Bearbeitungsbereich einer erfindungsgemäßen Vorrichtung zu Schneiden von Lebensmitteln,

Fig. 2

eine mögliche Ausgestaltung einer Strahlaufnahme mit unterer Absaugvorrichtung,

Fig. 3

eine zweite Ausgestaltung einer Strahlaufnahme,

Fig. 4

den Bearbeitungsbereich in einer ersten Ausgestaltung in einer Ansicht von oben,

Fig. 5

eine zweite Ausgestaltung eines Bearbeitungsbereichs in einer Ansicht von oben,

Fig. 6

eine dritte Ausgestaltung des Bearbeitungsbereichs

Fig. 7

eine dritte mögliche Ausgestaltung einer Strahlaufnahme und einer unteren Absaugvorrichtung,

Fig. 8

die in Fig. 7 dargestellte Strahlaufnahme bzw. untere Absaugvorrichtung in einer Ansicht von oben,

Fig. 9

eine vierte Ausgestaltung einer Strahlaufnahme und einer unteren Absaugvorrichtung,

Fig. 10

eine fünfte Ausgestaltung einer Strahlaufnahme und einer unteren Absaugvorrichtung,

Fig. 11

eine sechste Ausgestaltung einer Strahlaufnahme und einer unteren Absaugvorrichtung in einer Seitenansicht im Schnitt,

Fig. 12

eine Austrittsdüse und eine Strahlaufnahme mit einer unteren Absaugvorrichtung einer weiteren Ausgestaltung der Erfindung,

Fig. 13

die Ausgestaltung nach Fig. 12 in einer Ansicht von oben,

Fig. 14

die Ausgestaltung nach Fig. 12 in einer Seitenansicht,

Fig. 15

den Schnitt A-A aus Figur 13,

Fig. 16

eine Austrittsdüse mit einer oberen Absaugvorrichtung und eine Strahlaufnahme mit einer unteren Absaugvorrichtung einer letzten Ausgestaltung der Erfindung,

Fig. 17

die Ausgestaltung nach Fig. 16 in einer Ansicht von oben,

Fig. 18

die Ausgestaltung nach Fig. 16 in einer Seitenansicht,

Fig. 19

den Schnitt B-B aus Figur 17.

In the drawings shows:

Fig. 1

the processing area of a device according to the invention for cutting food,

Fig. 2

a possible embodiment of a jet intake with lower suction device,

Fig. 3

a second embodiment of a jet recording,

Fig. 4

the processing area in a first embodiment in a view from above,

Fig. 5

a second embodiment of a processing area in a view from above,

Fig. 6

a third embodiment of the processing area

Fig. 7

a third possible embodiment of a jet intake and a lower suction device,

Fig. 8

in the Fig. 7 illustrated jet intake and lower suction device in a view from above,

Fig. 9

A fourth embodiment of a jet receptacle and a lower suction device,

Fig. 10

A fifth embodiment of a jet intake and a lower suction device,

Fig. 11

a sixth embodiment of a jet receiving and a lower suction device in a side view in section,

Fig. 12

an outlet nozzle and a jet intake with a lower suction device of a further embodiment of the invention,

Fig. 13

the design after Fig. 12 in a view from above,

Fig. 14

the design after Fig. 12 in a side view,

Fig. 15

the cut AA FIG. 13 .

Fig. 16

an outlet nozzle with an upper suction device and a jet intake with a lower suction device of a last embodiment of the invention,

Fig. 17

the design after Fig. 16 in a view from above,

Fig. 18

the design after Fig. 16 in a side view,

Fig. 19

the cut BB off FIG. 17 ,

In FIG. 1 the essential part of a device for dividing food 1 is shown. Stylized here is a feed device 2 shown, which has a fixed processing area 5 in the central region. About the feed device 2, the food is transported 1 in the feed direction V first to the processing area 5 and then away from it again for further processing. Via an outlet nozzle 3, a liquid jet 4 is directed to the food 1 in the processing area 5.

In the region of the lower end of the outlet nozzle 3, an upper suction device 8 is provided, can be sucked through the back-spraying particles of the food 1 and also liquid residues. Below the processing area 5, a jet receptacle 6 and a lower suction device 7 are provided, whereby also particles residues and liquid portions can be sucked off via the lower suction device 7.

The jet receptacle 6 receives the downwardly exiting liquid jet 4 so that the liquid is collected and either disposed of or reprocessed can be. The upper suction device 8 and the lower suction device 7 have in addition to the greater cleanliness and the avoidance of contamination on the food 1 the advantage that a higher food hygiene can be created.

A feature of the device shown here is the transport of the food 1 to the processing area 5, which is formed separately from the transport device. Since foodstuffs 1 are usually quite soft, unlike rigid materials, they can usually only be cut with liquid jets 4 when they rest on a support. On the other hand, this condition has the disadvantage that, when it projects into the liquid jet 4 with partial regions, it brings with it reflections of the cutting fluid and material removal. The latter would not only lead to wear of the edition, but also bring problems in food processing, since of course the deposition of particles that have been removed from the support by the liquid jet 4, on the food 1 is undesirable.

For the reason mentioned above, the support within the processing area 5 has at least one beam passage opening 10. How this beam passage opening 10 is formed essentially depends on the sequence of movements with which the cut is made in the food 1. For this purpose, the food 1 is moved relative to the outlet nozzle 3. This relative movement can take place either by a movement of the food 1 or by a moving outlet nozzle 3. A combination of both movements is of course possible.

Typical movements of the food 1 and the liquid jet 4 are in FIGS. 4, 5 and 6 shown. In FIG. 1 is shown schematically using the example of cutting a cake a first way of workpiece handling. At the in FIG. 4 In the variant shown, the frozen cake is moved lying on the processing area 5 via an offset device 11 formed by a clamp with round jaws. Since the processing area 5 is designed to be stationary, a simple hole in the processing area 5 is sufficient as the beam passage opening 10. This will of course be greater than the diameter of the liquid jet 4 to avoid scattering effects. The dimension of the beam passage opening is many times, usually at least 10 times larger than the beam diameter.

About the offset device 11, the cake is rotated and moved within the plane of the processing area 5. The jaws of the offset device 11 can engage under the cake so as not to let the radial pressure become too large, which is especially practical when there are external decorations on the edge of the cake. Alternatively, of course, the processing area 5 may be formed so large that the cake without laterally beyond him can be moved in the transverse direction.

Also in the embodiment described above, the outlet nozzle 3 can be designed to be movable. A processing area 5 for this embodiment shows FIG. 5 , Here, the beam passage opening 10 is slot-shaped, so that the outlet nozzle 3 with the liquid jet 4 in the feed direction V can be moved back and forth. In this embodiment, therefore, a cut is first introduced through the cake parallel to the feed direction V. Subsequently, the cake is then rotated, so that with the same movement another, offset by the desired angle section can be introduced. This rotation can be achieved either by a rotatable design of the machining area 5 or, as in FIG. 4 represented by an offset device 11.

FIG. 6 Finally shows an embodiment of the processing area 5, in which all sections for cutting the cake without movement of the processing area 5 can be made by an exclusive movement of the outlet nozzle 3.

In the Figures 2 and 3 two possible embodiments of the lower beam recording 6 are shown. In FIG. 2 the jet receptacle 6 is tube-like with an upper, slightly funnel-like inlet region. It has the lower suction device 7 in the upper area. This has upward directed a suction nozzle surrounding the jet intake, can be sucked through the liquid jet 4 with the downwardly cracked particles and liquid quantities. At the same time, the lower suction device 7 can also prevent droplet formation on the underside of the jet passage opening 10.

The funnel of the jet receptacle 6 is angled backwards in the lower area and merges into a drain line. The liquid jet 4 nestles against the outer wall of the angled region and is deflected gently. In order to avoid erosion of the wall, the funnel of the jet receptacle 6 can be made correspondingly long, so that the liquid jet 4 widens and the flow slows down. The diameter of the lower area of the funnel and the drain line must of course be adapted to the desired expansion.

If the above measures to prevent erosion are not sufficient, additional measures may be taken. One way, for example, shows FIG. 3 , Here, a countercurrent nozzle 9 is arranged within the inlet funnel of the jet receptacle 6, can be counter-blown through the gaseous medium, in particular air, the liquid jet 4. This results in a flow effect of the liquid jet 4, which widens the jet still in the widened region of the inlet funnel of the jet receptacle 6. In addition, a negative pressure can be applied to the discharge line, which sucks the liquid contained in the jet receiver 6 around the countercurrent nozzle 9. It goes without saying that the risk of erosion should also be reduced by suitable choice of material in all designs.

As an alternative to a counterflow nozzle 9, easily exchangeable flow guidance profiles can also be provided in the jet receptacle 6. These may be, for example, lattice-shaped or rod-shaped, so as to form a vortex-inducing radiation resistance.

The use of the lower suction device 7 and / or the upper suction device 8 has the advantage, in particular in connection with the jet receptacle 6, that the noise emissions of the liquid cutting can be reduced, so that costly soundproofing measures or closed booths can be dispensed with and that the staff operating the device at most in the immediate vicinity of the device must wear ear protection. The upper suction device 8 and the lower suction device 7, as well as the outlet nozzle 3, be mounted on the food 1 adjustable, so that the distance to the food 1 can be minimized.

In FIG. 7 an exemplary solution for the lower suction device 7 and the beam receiver 6 is shown. The beam receptacle 6 is here formed by a machined (for example by milling or honing), tubular body, which consists of a metal. The beam receptacle 6 preferably has a smooth surface to avoid unfavorable flow effects, which may, for example, cause erosion to occur. In addition, the inside of the jet receptacle 6 may be polished or hardened. This is advantageous in particular in the upper region of the jet receptacle 6, while experience has shown that the lower regions can be formed by a normal metal tube, whereby the region which is located approximately 50 mm below the upper opening of the jet receptacle 6 can be regarded as the lower region.

The lower suction device 7 is formed here in the upper region oval, which in particular from the top view, the in FIG. 8 is shown, it can be seen. The beam receptacle 6 is provided in the front region of the oval region, as seen in the feed direction behind the point of occurrence of the liquid jet 4 from the food 1 more particles will be located, as before this exit point. This is reinforced by the fact that due to the cutting resistance of the liquid jet, especially in frozen food 1 is slightly inclined.

FIG. 9 shows a further embodiment of the beam receiver 6, which is formed here substantially transversely to the feed direction narrower. This has the advantage that a back-spraying of the liquid from the jet receptacle 6 can be reduced because of the narrower drainage channel. FIG. 10 shows a similar embodiment, but here with a matched to the shape of the beam receiving 6 lower suction 7th

In FIG. 11 a further embodiment of the invention is shown, in which the jet receiving 6 is also formed as a tube. However, it has a constriction here to form a flow-accelerating nozzle. In the area of this constriction, the pressure is due to the flow compared to the lower suction device reduced, wherein by suction openings 12 in the constricted area, which short-circuit the two pressure ranges together, created by the negative pressure in the jet receiving 6 a suction effect, without the need for a pump.

In the FIGS. 12 to 15 an exemplary embodiment of the essential functional parts of the device is shown. Here, in the lower part, the beam receptacle 6, surrounded by a lower suction device 7 can be seen. The upper part of the device has the outlet nozzle 3, via which the liquid jet 4 is directed onto the processing area 5, not shown here. FIG. 13 shows this device from above, in FIG. 14 a side view is shown. FIG. 15 again shows the section AA FIG. 13 ,

In the FIGS. 16 to 19 a very similar device is shown, which is not in the lower part of the in the FIGS. 12 to 15 distinguished embodiment. Here, however, an upper suction device 8 is provided in the upper region, which is able to suck off particles and liquid mist above the food 1. This has the advantage, for example, that fluidized powdered sugar, reflected back cutting fluid or similar particles can be sucked off and thus not contaminate the food 1, or smear the surface or cause other unfavorable effects.

The upper part of the device with the outlet nozzle 3 and, if present, the upper suction device 8 may be adjustable in height, wherein the device may comprise a height sensor which can automatically adjust the distance of the outlet nozzle 3 from the food 1. In this way it can be avoided that the distance between the outlet nozzle 3 and the food 1 becomes too large

LIST OF REFERENCE NUMBERS

1

Food

2

feed device

3

exhaust nozzle

4

liquid jet

5

editing area

6

beam recording

7

Lower suction device

8th

Upper suction device

9

Gegenstromdüse

10

Beam passage opening

11

offset device

12

suction

V

feed direction

Claims (15)

1. Device for cutting up food (1) with at least one liquid jet (4), with

   - an advancing device (2) for transporting the food (1) in at least one advancing direction (V) through the device, which has a processing area (5), on which the food (1) to be cut up lies and in which the liquid jet (4) is directed onto the food (1),

   - at least one outlet nozzle (3) arranged in the area of the processing area (5), from which the high-pressure, bundled liquid jet (4) exits, wherein

   - the processing area (5) has a jet passage opening (10) below the food (1) for the liquid jet (4) exiting from the food (1), and a jet take-up (6) is arranged below the jet passage opening (10), which the liquid jet (4) enters for collecting the cutting liquid, and which has a discharge formed by a pipe or a funnel for the cutting fluid, with a lower extraction device (7) for particles and/or liquid quantities swept along with the liquid jet (4), which in particular collect at the jet passage opening or separate from the liquid jet (4),

   characterised in that
   the lower extraction device (7) is formed by an extraction channel, in which the jet take-up (6) is arranged, so that an extraction gap is envisaged around the jet take-up (6), through which the swept-along particles and/or liquid quantities can be extracted.
2. Device for cutting up food (1) according to claim 1, characterised in that at least the upper area of the jet take-up (6) has an oval cross-section, wherein the jet take-up (6) is oriented in such a way that it is wider in the advancing direction than it is at right angles to the advancing direction.
3. Device for cutting up food (1) according to claim 1, characterised in that at least the upper area of the jet take-up (6) has a drop-like cross-section with a semi-circular front area, which is arranged with its centre below the jet take-up opening (10), and a rear area tapering in the direction opposite the advancing direction.
4. Device for cutting up food (1) according to one of the preceding claims, characterised in that an upper extraction device (8) is envisaged above the processing area (5), which can extract the liquid or particles splashing back from the food (1).
5. Device for cutting up food (1) according to the preceding claim, characterised in that the upper extraction device (8) has an annular nozzle with a passage opening arranged in the central area, through which the liquid jet (4) is guided, wherein extraction openings are envisaged on the underside of the annular nozzle.
6. Device for cutting up food (1) according to claim 2 or one of the claims 3 to 5 in connection with claim 2, characterised in that the component forming the jet take-up (6) has extraction openings in the form of the pipe or funnel in the side wall for forming a venturi nozzle, which are distributed across the circumference and can generate under pressure in the extraction channel for forming the lower extraction device (7).
7. Device for cutting up food (1) according to the preceding claim, characterised in that the component in the form of the pipe or funnel forming the jet take-up (6) has an initially narrowing and then once more widening cross-section from the point of view of the processing area (5), wherein the extraction openings are arranged in the narrows cross-section area.
8. Device for cutting up food (1) according to one of the preceding claims, characterised in that the device has a jet widening device for the liquid jet (4), which is arranged in the jet take-up (6) and which can prepare and/or brake the liquid jet (4) passing through the jet passage opening.
9. Device for cutting up food (1) according to the preceding claim, characterised in that the jet widening device is formed by at least one counterflow nozzle (9) arranged in the jet take-up (6), which can direct a fluid stream, in particular an air stream, against the liquid stream (4).
10. Device for cutting up food (1) according to one of the preceding claims, characterised in that the jet widening device comprises a grating arranged in the flow path of the liquid jet (4), the fins of which are tilted towards the inside or outside relative to the flow direction of the liquid jet (4).
11. Device for cutting up food (1) according to one of the preceding claims, characterised in that the advancing device (2) can transport the food into the processing area (5), wherein the advancing device (2) is designed in such a way that the food is locationally fixed after transporting it into the processing area (5) during cutting, or is moveable only within the processing area (5) and the device in particular has an offsetting device (11), which can grab the food (1) and displace or rotate it in the processing area (5).
12. Device for cutting up food (1) according to claim 11, characterised in that the outlet nozzle (3) as well as the jet take-up (6) can be displaced relative to the food (1) in advancing direction (V) and/or at an angle to advancing direction (V).
13. Device for cutting up food (1) according to claim 11, characterised in that the outlet nozzle (3) is of a fixed design.
14. Device for cutting up food (1) according to claim 8, characterised in that the jet passage opening (10) is designed in a slot-like way with one or more intersecting elongated holes arranged at an angle to each other.
15. Device for cutting up food (1) according to one of the preceding claims, characterised in that the device for generating the liquid jet (4) is designed in such a way that it uses a pressure of at least 3500 bar, preferably of more than 5000 bar, wherein the device is designed in such a way that it can work with different jet diameters and/or pressure of the liquid jet (4).

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