EP3685975B1 - Manuelle vorrichtung für das schneiden eines bäckereiprodukts - Google Patents

Manuelle vorrichtung für das schneiden eines bäckereiprodukts Download PDF

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Publication number
EP3685975B1
EP3685975B1 EP20152086.3A EP20152086A EP3685975B1 EP 3685975 B1 EP3685975 B1 EP 3685975B1 EP 20152086 A EP20152086 A EP 20152086A EP 3685975 B1 EP3685975 B1 EP 3685975B1
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EP
European Patent Office
Prior art keywords
slicing
tunnel
blade
product
support
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EP20152086.3A
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English (en)
French (fr)
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EP3685975A1 (de
Inventor
Daniel SEGUIN
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Individual
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Individual
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    • 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
    • B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/30—Halving devices, e.g. for halving buns

Definitions

  • the present invention relates to a manual device for slicing a bakery product. It applies, in particular, to the slicing of baguettes or similar products with a view to making sandwiches.
  • these sandwiches are made in advance or over time entirely by hand, whether it is cutting bread, especially a baguette, spreading butter or the like, and adding filling food products such. only meat, vegetables, sauces, etc.
  • the step of slicing the bakery product in its length can be extremely long. It is also very repetitive so that the employee who takes care of it risks cutting themselves through inattention.
  • the present invention aims to remedy these drawbacks with a completely innovative approach.
  • the present invention relates to a manual device for slicing a bakery product having a determined thickness and length, said device comprising at least one support for receiving the bakery product and a blade for slicing said product in its thickness and in the direction of its length, the support comprising at least one bottom and two substantially parallel side walls so as to form a slicing tunnel comprising an upstream zone for receiving the product to be sliced, a slicing zone for the product by pushing / pulling the latter inside the tunnel, and a downstream zone for recovering the sliced product, and the blade rising from one of the two side walls towards the other opposite side wall, said blade comprising an upstream cutting edge extending substantially parallel to said base of the support, characterized in that the upstream cutting edge of the blade is inclined from upstream to downstream with respect to the side wall from which it rises and forms with the latter a determined angle ⁇ of approximately 20 to 70 °, and preferably about 25 to 45 °.
  • the blade is raised relative to the bottom by a distance of between a few millimeters and a few centimeters, preferably between 2 and 50 millimeters and advantageously from 5 to 30 millimeters.
  • the cutting will be carried out at a distance from the underside of the baked product such that the lower part will be thick enough, but not too much, to be covered with butter or the like (mayonnaise) and then with food.
  • the free end of the blade can be arranged at a distance of a few millimeters from the opposite side wall, preferably between about 5 and 10 millimeters.
  • the bakery product will not be sliced in its entire width, but a small part of the bread will be left so as to form a kind of hinge along its entire length between the top and bottom parts. This will facilitate the subsequent filling of the sandwich, which will hold better in the hand during this operation, because the two upper and lower parts will remain permanently connected to each other longitudinally.
  • the device comprises a protective cover overlapping at least in part the slicing tunnel.
  • the slicing tunnel may include in the upstream zone and / or in the downstream zone an articulated protective shutter which can only open towards said upstream zone and / or said corresponding downstream zone.
  • the blade will be difficult to access and the user runs less risk of cutting himself when slicing.
  • the protective flaps are articulated on the protective cover overlapping the slicing tunnel.
  • the protective cover can be slidably mounted in guide grooves formed in the upper part of the side walls of the support.
  • the guide grooves can be closed on the side of the downstream zone of the trenching tunnel to allow removal of the protective cover only from the side of the upstream zone of the trenching tunnel, to avoid any accidental removal of the cover. during the slicing operation and further improve user protection.
  • the blade is of the interchangeable type and is mounted for this purpose on a removable support mounted on or integrated into one of the side walls of the support, which will allow it to be changed when it is worn or damaged.
  • the removable support advantageously comprises a clamping member for simultaneously fixing at least the blade and the removable support to said support.
  • the device can advantageously comprise mechanical means for pushing / pulling the bakery product into the slicing tunnel, which will facilitate its slicing.
  • the mechanical pushing / pulling means comprise a slide which can move in translation inside the slicing tunnel as the bakery product advances in the latter to be sliced, said slide being provided with 'a downstream stop to push the product to be sliced.
  • the slide also includes an upstream stop to limit its translational movement in the slicing tunnel relative to the support.
  • the mechanical pushing / pulling means are motorized.
  • the figures 1 to 5 show a first embodiment and a second embodiment of a device 1 for slicing bakery products in accordance with the present invention.
  • This device 1 comprises at least one support 10 for receiving a bakery product 5, for example a baguette or a bread, and a blade 20 for slicing said product 5 in its thickness and in the direction of its length.
  • the support 10 comprises at least one rigid bottom 11 and two side walls 12 substantially parallel to one another so as to form, with said bottom 11, a rectilinear slicing tunnel 15, a few centimeters in width, typically between 5 and 12. centimeters and preferably between 8 and 10 centimeters, without these values being limiting.
  • This tunnel 15 advantageously comprises an upstream zone 15a for receiving the product 5 to be sliced, a zone 15b for slicing the product 5 by pushing / pulling the latter inside the tunnel 15, and a downstream zone 15c for recovering the product 5 slice ( figure 3 ).
  • the blade 20 rises from one of the two side walls 12 in the direction of the other opposite side wall 12, said blade 20 comprising an upstream cutting edge 21 extending substantially parallel to said bottom 11 of support 10.
  • the upstream cutting edge 21 of the blade 20 is rectilinear and inclined from upstream to downstream with respect to the side wall 12 from which it rises and forms with the latter a determined angle ⁇ .
  • This determined angle ⁇ is approximately 20 to 70 °, and preferably approximately 25 to 45 °, without these values being limiting. This allows the bakery product 5 to be sliced smoothly and gradually, smoothly, so that the product is not damaged during its longitudinal cutting.
  • the free end 22 of the blade 20 is arranged at a distance D of a few millimeters from the opposite side wall 12, preferably between approximately 5 and 10 millimeters, without these values being limiting.
  • This particular arrangement of the blade 20 makes it possible not to slice the bakery product 5 in its entire width but on the contrary to leave a kind of material hinge 5b between the upper and lower parts (see the sliced product on the figure 2 ).
  • This allows the bread, once sliced according to the cutout 5a, to hold together better, which facilitates the spreading of butter, jam or mayonnaise.
  • the bakery product 5 once the bakery product 5 has been filled with food, it holds itself better during its use so that the products escape less easily, being held by the material hinge 5b.
  • the user may want to slice the bakery product 5 over its entire width.
  • he will choose a longer blade 20 or modify the inclination of the blade 20 relative to the corresponding side wall 12, so that its free end 22 touches the opposite side wall 12 and the distance D is equal to zero.
  • the blade 20 is raised by a distance E relative to the bottom 11 of a few millimeters to a few centimeters, preferably between 2 and 50 millimeters, and advantageously about 5 to 30 millimeters, without these values being limiting.
  • This distance E will then allow the bakery product 5, once cut in its length, to present a sufficiently thick lower part under its cutting line 5a, to be able to stand and be, for example, covered with butter or mayonnaise.
  • the blade 20 is of the interchangeable type and is mounted for this purpose on a removable support 25 mounted on or integrated into one of the side walls 12 of the tunnel 15.
  • This removable support 25 consists for example of a cassette which can be moved. perpendicular to the bottom 11 of the support 10. It may include a clamping member 45 (see figure 8 ) allowing the simultaneous fixing of the blade 20 and the removable support 25 on the support 10.
  • the blade 20 can be associated with one or more shims (not shown) interposed between the removable support 25 and the bottom 11 of the tunnel 15 allowing adjustment of distance E quickly and easily, without tools.
  • the wedge (s) are linked to the removable support 25 via the clamping member 45.
  • the slicing tunnel 15 further comprises, to delimit the slicing zone 15b, a first hinged upstream protective flap 31 which can only be opened towards the upstream zone 15a and a second hinged downstream protective flap 32 which cannot s' open only to the downstream zone 15c.
  • Those two flaps 31 and 32 are mounted to pivot respectively on hinges 33 and 34 belonging to a protective cover 35 overlapping the slicing tunnel 15. They prevent the user from inserting his fingers into the slicing tunnel 15 and come to the contact with the blade 20, which ensures its safety.
  • this protective cover 35 is screwed onto the side walls 12 and is made of a transparent material such as a plastic material, for example polycarbonate or Plexiglas®. This allows the user to see the progress of the bakery product 5 through the tunnel 15 as the slicing operation is performed.
  • the protective cover 35 can be made of other materials and / or opaque.
  • the slicing tunnel 15 does not have a protective flap, but only the protective cover 35 of the previous example screwed onto the side walls 12, but not shown to simplify the figures.
  • the elimination of the protective shutters makes it possible to facilitate the use of the device 1 and to make the slicing operation faster, while ensuring the safety of the user.
  • the slicing tunnel 15 does not have a protective flap, but a protective cover (not shown) which is mounted in the support 10 in the manner of a drawer, by means of two upper guide grooves 47, formed in the upper part of the side walls 12.
  • the clamping member 45 provided on the removable support 25 can be arranged to simultaneously fix the protective cover and prevent its accidental removal, in particular during the slicing operation.
  • a screw-type clamping member 45 provided with a thumbwheel which can be operated by hand, without tools, will be chosen.
  • the guide grooves 47 can be closed on the side of the downstream zone 15c of the tunnel 15 to allow removal of the protective cover only from the side of the upstream zone 15a for receiving the product 5 in the tunnel 15.
  • This simple arrangement prevents accidental removal of the protective cover especially during the slicing operation, thus adding additional safety for the user.
  • the protection 35 also fulfills a function of maintaining the bakery product 5 in position during the slicing operation, preventing it from being lifted from the bottom 11 or even its accidental exit from the tunnel 15.
  • the device 1 comprises mechanical means 40 for pushing / pulling the bakery product 5 in the slicing tunnel 15.
  • These mechanical pushing / pulling means 40 typically comprise a slide 41 capable of moving in translation inside the slicing tunnel 15, for example by means of lower guide grooves 42 formed in the lower part of the side walls 12 of the slicing tunnel. support 10, as the bakery product 5 advances through it to be sliced.
  • the guide grooves 42 may not and only the vertical internal faces of the side walls 12 guide the slide 41.
  • any other form of translational guidance may be suitable.
  • This slide 41 is also provided with a downstream abutment 43, forming a pusher, for pushing the bakery product 5 to be sliced against the blade 20 in order to cut it longitudinally.
  • This downstream stop 43 may include a horizontal slot 46 (see figure 8 ) facing the blade 20 allowing the slide 41 to accompany the bakery product 5 during the slicing operation and to cover the blade 20 preventing any accidental access, further improving the safety of the user.
  • the slide 41 further comprises a lower and / or upper upstream stop 44, bearing either against the upstream rim 16 of the bottom 11 of the support 10, or against the upstream rim of the side walls 12 delimiting the guide grooves 42 of the support 10, or against the two flanges, to limit its translational movement in the slicing tunnel 15.
  • This upstream stop 44 advantageously forms a handle for the user facilitating the gripping of the slide 41 both in pushing and in traction.
  • this device 1 The operation of this device 1 is extremely simple.
  • the user grasps a bakery product 5, for example a baguette, and introduces it into the upstream zone 15a of the tunnel. It lifts the upstream protective flap 31, if the device 1 is provided, and begins to introduce the product 5 into the slicing zone 15b of the slicing tunnel 15 by pushing its upstream end to advance its downstream end in the direction of the blade 20.
  • the blade 20 cuts the latter longitudinally cleanly, perfectly straight (the bottom 11, the side walls 12 and the protective cover 35 acting as means of guide), always at the same slicing thickness with respect to the bottom 11, and leaving a material hinge 5b on the lateral (left) part of the product 5 if the user so wishes.
  • the user can begin to pull on the downstream end of the bread 5 (incidentally, he can continue to push on its upstream end) to continue the longitudinal cutting of the product 5 along the cutting line 5a.
  • the product 5 Once the product 5 has completely come out of the slicing tunnel 15, the latter is perfectly sliced to a constant thickness over its entire length. It holds together well due to the presence of a side edge of bread which forms a material hinge 5b between the lower part (intended to be covered with food product to form a sandwich) and the upper part which closes the sandwich.
  • This operation is very fast, of the order of a few seconds, without any danger for the user due to the presence, depending on the variants, of the protective shutters 31 and 32, of the protective cover 35, and of the slide 41, and can be repeated hundreds of times so as to get as many identically sliced sandwiches.
  • the blade 20 can be changed very easily by removing the removable support 25, forming part of a side wall 12 and fixed to the support 10, either in order to replace it due to wear, or to install another one with technical characteristics. different, for example the angle of the cutting edge 21, the height E of the cutting edge 21 relative to the bottom 11 or the distance D of the free end relative to the side wall 12.
  • the user can use the slider 41 as described above.
  • the mechanical pushing / pulling means 40 are motorized to facilitate the pushing of the bakery product 5 into the slicing tunnel 15 and to make slicing faster.
  • the dimensions E, D and the angle ⁇ can be variable, for example using manual adjustment devices incorporated in the removable support 25 to raise / lower the blade 20 relative to the bottom 11, to modify its inclination. or to move the free end 22 of the blade 20 away from the opposite side edge 12, this in order to allow different types of slicing depending on the bakery products introduced.
  • the end of the blade can be moved transversely to obtain a hinge positioned at best.

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

Claims (15)

  1. Manuelle Vorrichtung (1) zum Schneiden von Backwaren (5), mit einer bestimmten Dicke und Länge, diese Vorrichtung enthält mindestens eine Auflegefläche (10) für die Backwaren (5) und eine Klinge (20) zum Schneiden des Produktes in seiner Breite und in Längsrichtung, die Auflegefläche (10) enthält mindestens einen Boden (11) und zwei Seitenwände (12) im Wesentlichen parallel, so dass sie einen Schneidtunnel (15) bilden, mit einer vorgelagerten Zone (15a) zur Aufnahme des zu schneidenden Produktes (5), eine Schneidzone (15b) für das Produkt (5) durch Schieben/Drücken desselben im Inneren des Tunnels (15), und einer nachgelagerten Zone (15c) zum Auffangen des geschnittenen Produktes (5) und die Klinge (20) verläuft von einer der beiden Seitenwände (12) in Richtung der anderen entgegengesetzten Wand (12), diese Klinge (20) enthält eine vorgelagerte Schneidkante (21), die im Wesentlichen parallel zum erwähnten Boden (11) der Auflegefläche (10) verläuft, dadurch gekennzeichnet, dass die vorgelagerte Schneidkante (21) der Klinge (20) gerade ist und bezogen auf die Seitenwand (12), aus der sie hervorragt, von hinten nach vorne geneigt ist und mit dieser einen Winkel bildet, der auf ungefähr 20 bis 70° festgelegt ist, vorzugsweise ungefähr 25 bis 45°.
  2. Vorrichtung (1) nach Anspruch 1, dadurch gekennzeichnet, dass die Klinge (20) bezogen auf den Boden (11) mit einem Abstand (E) angeordnet ist, der zwischen wenigen Millimetern und einigen Zentimetern liegt, vorzugsweise zwischen 2 und 50 Millimeter und noch besser zwischen 5 und 30 Millimeter.
  3. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass das freie Endstück (22) der Klinge in einem Abstand D von wenigen Millimetern von der gegenüberliegenden Seitenwand (12) angeordnet ist, vorzugsweise zwischen 5 und 10 Millimetern.
  4. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass sie eine Schutzhaube (35) enthält, die den Schneidtunnel (15) zumindest teilweise überdeckt.
  5. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass der Schneidtunnel (15) in der vorgelagerten Zone eine abgewinkelte Schutzklappe (31) enthält, die sich nur zu dieser vorgelagerten Zone (15a) hin öffnen kann.
  6. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass der Schneidtunnel (15) in der nachgelagerten Zone (15c) eine abgewinkelte Schutzklappe (32) enthält, die sich nur zu dieser nachgelagerten Zone (15c) hin öffnen kann.
  7. Vorrichtung (1) nach den Ansprüchen 5 und 6, vorgesehen gemäß Anspruch 4, dadurch gekennzeichnet, dass die Klappen (31, 32) auf der Schutzhaube (35) abgewinkelt sind.
  8. Vorrichtung (1) nach Anspruch 4, dadurch gekennzeichnet, dass die Schutzhaube in Führungsrillen (47) gleitend montiert ist, die im oberen Teil der Seitenwände (12) der Auflegefläche (10) ausgespart sind.
  9. Vorrichtung (1) nach Anspruch 8, dadurch gekennzeichnet, dass die Führungsrillen (47) auf der Seite der nachgelagerten Zone (15c) des Schneidtunnels (15) geschlossen sind, so dass die Schutzhaube nur auf der Seite der vorgelagerten Zone (15a) des Schneidtunnels (15) entfernt werden kann.
  10. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass die Klinge (20) vom austauschbaren Typ ist und auf einem abnehmbaren Halter (25) montiert ist, der auf einer der Seitenwände (12) der Auflegefläche (10) montiert oder darin integriert ist.
  11. Vorrichtung (1) nach Anspruch 10, dadurch gekennzeichnet, dass der abnehmbare Halter (25) ein Anzugelement (45) enthält, um gleichzeitig mindestens die Klinge (20) und den abnehmbaren Halter (25) auf dieser Auflegefläche (10) zu befestigen.
  12. Vorrichtung (1) nach irgendeinem der vorangehenden Ansprüche, dadurch gekennzeichnet, dass sie mechanische Mittel (40) zum Schieben/Ziehen der Backwaren (5) im Schneidtunnel (15) enthält.
  13. Vorrichtung (1) nach Anspruch 12, dadurch gekennzeichnet, dass die mechanischen Mittel (40) zum Schieben/Ziehen der Backwaren (5) einen Schlitten (41) enthalten, der im Innern des Schneidtunnels (15) verschoben werden kann, so wie sich die Backwaren (5) darin nach vorne bewegen, um geschnitten zu werden, dieser Schlitten (41) verfügt über einen hinteren Anschlag (43) um das zu schneidende Produkt voranzustoßen.
  14. Vorrichtung (1) nach Anspruch 13, dadurch gekennzeichnet, dass der Schlitten (41) auch einen vorderen Anschlag (44) verfügt, um seine Verschiebebewegung im Schneidtunnel (15) zu begrenzen.
  15. Vorrichtung (1) nach irgendeinem der Ansprüche 12 bis 14, dadurch gekennzeichnet, dass die mechanischen Mittel (40) zum Schieben/Ziehen per Motor angetrieben werden.
EP20152086.3A 2019-01-16 2020-01-16 Manuelle vorrichtung für das schneiden eines bäckereiprodukts Active EP3685975B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1900386A FR3091666B1 (fr) 2019-01-16 2019-01-16 Dispositif manuel pour le tranchage d'un produit de boulangerie

Publications (2)

Publication Number Publication Date
EP3685975A1 EP3685975A1 (de) 2020-07-29
EP3685975B1 true EP3685975B1 (de) 2021-10-20

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EP20152086.3A Active EP3685975B1 (de) 2019-01-16 2020-01-16 Manuelle vorrichtung für das schneiden eines bäckereiprodukts

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EP (1) EP3685975B1 (de)
ES (1) ES2899765T3 (de)
FR (1) FR3091666B1 (de)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1903238A (en) * 1932-07-29 1933-03-28 Sven P Larson Roll and bun splitter
US2477493A (en) * 1946-04-25 1949-07-26 Birger O Olson Bun slicing device
US6224928B1 (en) * 1999-03-08 2001-05-01 Jeffrey J. Jacobbi Method for making sandwiches
US6202529B1 (en) * 1999-06-09 2001-03-20 Jerry Grant Hodsdon Slicing aid for roundly shaped bread products
FR3034035B1 (fr) * 2015-03-26 2017-03-03 Pierre Georges Pastre Trancheur pour sandwichs

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FR3091666B1 (fr) 2021-01-29
EP3685975A1 (de) 2020-07-29
FR3091666A1 (fr) 2020-07-17
ES2899765T3 (es) 2022-03-14

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