ES2369819B1 - CHAMBER OF CONSERVATION AND CUTTING OF HAMS. - Google Patents

Abstract

Ham preservation and cutting chamber, comprising a body (1) closed by methacrylate plates (2) that incorporates at least one claw (3) capable of supporting a ham, in a vertical position suspended from the hoof, while remaining stored or at cutting rest; means (4) for arranging and holding the ham in the cutting position, which are linked to said chamber, operated manually or automatically, which allow the ham piece to be placed in the cutting process outside or inside said chamber, in an inclined position with an approximate angle of about 45 °; and means for controlling humidity and temperature inside said chamber, which include heating and cooling means, as well as air extraction from this chamber.

Description

Chamber of conservation and cutting of hams.

Description of the invention

The present invention refers to a preservation chamber of cured hams that also allows the proper positioning of the ham for cutting and slicing. The improvements affect the simplification of the preservation process of this food in any location, creating the ideal thermal and humidity conditions to maximize its properties. The inclusion of the positioning of the ham for cutting facilitates it and allows this invention to replace the traditional ham providing new features and superior functionalities.

Background of the invention

The high gastronomic and culinary value of Spanish hams is known and, as a result, the great affinity for its consumption worldwide. In addition to the high price that can reach this type of food when they are top quality.

Excellence in flavor, textures, aromas and other product parameters can only be achieved if the highest quality requirements are met throughout the process - from the birth of the pig to its consumption. Within this process is the conservation of the ham from its purchase, in addition to the process of cutting it.

The first part of the process is guaranteed by the companies responsible for breeding, killing, healing and distribution. These companies are usually specialists and their maximum quality standards. But from the purchase of the ham until its consumption stops, in many cases, being in the hands of specialists.

Poor preservation by the end customer can make the ham "sick" in extreme cases. But an unsuitable preservation will cause certain product properties to be lost. For example, if the ham is kept too cold it will lose flavor, and if it is too hot it will cause the fat to sprout and the bacon to become drier and rancid.

The same happens with its cutting. A bad realization, too thick, for example, can cause the meat textures to be appreciated. A proper ham position is essential to achieve a perfect cut.

Product handling is key in the process, so hygienic handling avoids problems, both in the quality of the product, as well as its health.

That is why the preservation and cutting chamber object of the invention will facilitate that there is no decrease in the quality of the hams. Maintaining optimal conditions of temperature and humidity, in addition to positioning the ham correctly so that it is given the most appropriate cut and, avoiding the manipulation of the food manually.

Description of the invention

The preservation and cutting chamber of hams object of the invention comprises a body that has a housing inside which the device operating control devices are hidden, as well as various mechanisms and devices of cold, heat, humidi fi cation, etc. This housing is closed by methacrylate plates or other transparent material that allow to see the inside, and is provided with at least one access door that allows to enter the ham or access it when it is going to proceed to its cutting.

This chamber incorporates in its interior at least one claw capable of supporting a ham, in a vertical position suspended from the hoof, while it is stored or at rest.

In addition, it has means for holding the ham in the cutting position, which are linked to said chamber, which are operated manually or automatically to allow the ham piece to be placed in the cutting process outside or inside said chamber, inclined at an approximate angle of about 45º.

Finally, this chamber has means for controlling humidity and temperature inside it, which include heating and cooling means, as well as air extraction from this chamber.

The means of holding the ham in the cutting position usually incorporate the claw of the ham through the hoof, both when it is in the rest position or ready for cutting; For this purpose, the aforementioned means of holding the ham are constituted by a kind of ham holder that is incorporated in this chamber, being able to adopt two positions: a resting position in which they are placed in an upright position with the claw suspending the ham and a position cutting operation, inclined about 45º backwards. In addition, it has some means of grip from the area of the butt of the ham that allow its rotation through a longitudinal axis, in order to be able to place it at all times in a suitable position to be able to make the cut on all its faces.

In a preferred embodiment of a desktop camera, the housing conceals the cooling, heating and control means in the area, which occupies the lower / rear part of the camera body, which is closed by a cover that covers the entire front and articulates superiorly, so that when the ham is lifted it is exposed, while the ham holding means have a tilting coupling on the rear front wall and / or at the base of said housing, capable of being placed vertically when it is in resting position of cut, or with a backward inclination of about 45º when the lid is opened and the clamping plate is tilted to allow the ham to be cut in that position, inside the preservation chamber.

In an embodiment in which the preservation chamber is located at ground level or slightly above it, its housing has a prismatic configuration, which is opened by an upper and / or front cover. Inside it has a telescopic support structure that keeps the ham hanging from a claw by the hoof in the resting position, which is raised by manual, mechanical or pneumatic means, so that the ham is lifted out of the carcass , while facilitating its inclination, resting on top of it, to arrange it in an inclined position to facilitate its cutting. In this embodiment the housing is supported on a lower base on a central axis that facilitates its rotation in order to orient its content in any direction.

In an alternative embodiment, this carcass has two distinct zones: an operative zone in which the ham stand is able to position the ham located in it in the cutting position, or storage hung from a claw that grabs its hoof; and, an area, normally annexed, in which other hams and / or sausages are stored, whether they are hung in claws of an upper bar or placed in trays or grills enabled for this purpose.

Description of the fi gures

To complement the description that is being made and in order to facilitate the understanding of the characteristics of the invention, a set of drawings is attached to the present specification in which, for illustrative and non-limiting purposes, the following has been represented:

Figure 1 shows a side elevation view of a desktop camera made according to the invention, in an open position in which the ham would be arranged for cutting.

Figure 2 shows two side and front elevation views of the anterior chamber, in the ham storage position or resting position in the cut.

Figure 4 represents two side elevation views of two chambers that stand on the ground, which show a slight variation in the ham extraction mechanism, which in both cases is operated in a cutting arrangement.

Figure 5 shows a variant of the chamber of the previous figure, in the resting position of the ham, provided in this case with an attached chamber (14) for storing other hams or sausages, under conditions of suitable humidity and temperature, waiting for the ham located in the ham-chamber (1) provided with exposure means of the ham to be cut.

Preferred Embodiment of the Invention

The conservation and cutting cabinet object of the present invention is intended to be installed on a table or other raised surface (Figures 1 and 2), or on the floor (Figures 3 to 5). In both cases it allows the cut to be made in a comfortable position, since the ham is arranged at the height and in an ideal position for a person of medium stature.

The camera is designed to preserve the ham and its measurements are designed for this type of products. A first variant of embodiment allows the location of a single ham, which is the one in the process of cutting at that moment. In a more advanced development, several hams, three, five, or more are located in this chamber, and one of them can be arranged, automatically and / or manually, in the cutting position (see Figure 5); For this purpose, the camera incorporates a series of mechanisms that allow the camera to be opened and put the ham in use in the cutting position.

The chamber (1) is composed of one or more plates of transparent methacrylate (2) that allow you to see the ham located inside. The methacrylate surface has an anti-fingerprint treatment that prevents stains when touched. In addition to having an anti-fog and anti-fungal treatment.

In the embodiment of a desktop that has been represented in Figures 1 and 2, the housing that conceals the cooling, heating and control means occupies the lower / rear part of the chamber body (1), being closed in this case by a cover that It covers the entire front and articulates superiorly, so that when the ham is lifted, it is exposed. In the realization of the remaining figures, the housing has a rectangular base, forming a prismatic chamber, in which at least one of the prism faces, the front and / or upper, serves as a door, allowing the ham to be housed inside the chamber. The opening of these doors is done by hinges that allow an opening angle of about 180º.

The opening can be automated or manual; in turn, in the realization of the figures 1 and 2, the door (2) is kept in an open position by means of a gas spring or a similar mechanism. In both cases, the closure is optimal to be able to separate the exterior from the interior, in terms of humidity and temperature conditions. For this, it has a polymeric joint or other material that maintains the closure properly. The interior of the chamber is made of stainless steel, aluminum, iron, other galvanized metals, plastics, methacrylates, glass and other materials suitable for being in contact with Food products of this nature.

Inside this chamber is the thermometric and hygrometric probe (9) that tests the temperature and humidity values from time to time and displays them on an existing display on the front, while sending the data to the processing unit , which values them and if necessary corrects the internal conditions of the camera. If it is necessary to raise or lower the internal temperature of the chamber, it has a system of resistors (7) and electric fans (8-12) that modify the internal temperature to keep it at the optimum levels for the product.

The ham in its conservation position is placed vertically, held by its hoof, which is located upwards, through a claw (3) that anchors it to the supporting structures, allowing it to rotate and move it. At the opposite end of the hoof the ham is fixed by means of a steel punch (11), which will also act as an axis to allow its turns to change positions.

Opening, closing, placing the ham in the cutting position, turning it is done automatically

or manual If done automatically, there is an electrical or hydraulic system that performs this movement.

In the example shown in Figs. 1 and 2, the fastening means of the ham (4) have a tilting coupling (6) on the rear front wall and / or on the base of said housing, which allow it to slide, manually

or with an electric motor (5), capable of placing them in an upright position when it is in the resting position (see Figure 2), or with a backward inclination of about 45º when the cover (2) is opened and the clamping plate (4) to allow the ham to be cut in that position, from inside the preservation chamber (see Figure 1).

In the example shown in Figures 3 to 5, the ham is lifted above the chamber by a telescopic structure (10), the ham holding means (4) are inclined until it is left in a position of 45 ° with the horizontal, suitable for cutting Ham. The grip of the ham by the opposite end at a point (11) that allows the rotation of the ham along its longitudinal axis, allows it to be accommodated as necessary to make the cut.

In this embodiment, the chamber (2) is supported on a circular base (13) sufficient to support its weight. The chamber and the base are joined by a vertical steel axis that allows 365º turns so that the ham can be cut at any point around the chamber.

In the embodiment shown in Figure 5, a second zone (14) of the conservation chamber is observed, in which other hams and / or sausages in their conservation position are hung on a horizontal bar. Optionally, the cabinet has trays in its lower part for the placement of sausages or hams, these lower trays can be removed by means of a sliding guide mechanism, increasing the vertical capacity of the cabinet.

Once the nature of the invention has been sufficiently described, as well as an example of a preferred embodiment, it is stated to the appropriate effects that the materials, shape, size and arrangement of the described elements may be modified, as long as this does not imply an alteration. of the essential features of the invention that are claimed below.

Claims (7)

1. Ham preservation and cutting chamber, comprising a body (1) closed by plates (2) of methacrylate or other transparent material that allows to see the interior and is provided with at least one access door, characterized in that it incorporates: a) at least one claw (3) capable of supporting a ham, in an upright position suspended from the hoof, while it is stored or at rest. b) means (4) for arranging and holding the ham in the cutting position, which are linked to said chamber, operated manually or automatically, which allow the ham piece to be placed in the cutting process outside or inside said chamber, in position inclined with an approximate angle of about 45º; c) means for controlling humidity and temperature inside said chamber, including heating and cooling means, as well as air extraction from this chamber.

2.

Ham preservation and cutting chamber according to claim 1, characterized in that the means (4) for holding the ham in the cutting position incorporate the claw (3) for holding the ham through the hoof, both when it is in position resting or arranged for cutting, and gripping means (11) from the area of the butt of the ham that allow the rotation of the ham in its longitudinal axis in order to accommodate it to place it in a suitable position to be able to make the cut by all their faces.

3.

Ham preservation and cutting chamber according to claims 1 and 2, characterized in that it has a housing that conceals the cooling, heating and control means in the area, which occupies the lower / rear part of the chamber body, which is closed by a lid which covers the entire front and articulates superiorly so that when the ham is lifted it is exposed, while the ham holding means have a tilting coupling (6) on the rear front wall and / or at the base of said housing, capable of stand in an upright position when it is in the resting position, or with a backward inclination of about 45º when the lid is opened and the clamping plate is tilted to allow the ham to be cut in that position, inside the chamber of conservation.

Four.

Chamber of conservation and cutting of hams, according to claims 1 and 2, characterized in that it has a prismatic housing, which is opened by means of a top and / or front cover, inside which it has a telescopic support structure (10), which maintains the ham hung from a claw by the hoof in the resting position of the cut, which is raised by manual, mechanical or pneumatic means so that the ham is lifted out of the casing, while facilitating its inclination, supported by the part top of it, to arrange it in an inclined position to facilitate its cutting.

5.

Chamber of conservation and cutting of hams, according to the preceding claim, characterized in that said casing is supported on a lower base (13) on a central axis that facilitates its rotation in order to orient its content in any direction.

6. Ham preservation and cutting chamber according to claim 1, characterized in that it has an area (14) annexed to that provided with the necessary means to place the ham in the cutting position, in which other hams and / or sausages are stored, whether they are hung on the claws of an upper bar or placed in trays or grills enabled for this purpose . SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201030680 SPAIN Date of submission of the application: 07.05.2010 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

Y

EN 1041731 U (LUQUE CEBAQUEBAS BARTOLOME) 16.07.1999, 1-2.6

paragraph 1, lines 5-15,32 - paragraph 2, lines 3,21-64; claims; figures.

TO

3

Y

EN 2219119 A1 (HOSPITAL PLUG S L) 16.11.2004, 1-2

summary; page 1, lines 5-7,22-39; figures.

Y

EN 1029890 U (FONTALBA MAQUEDA JOSE ANTONIO) 01.07.1995, 6

Figure 1.

TO

ES 1035261 U (PONT MARIA ANTONIO) 16.03.1997, 1.2

figures 1,2.

TO

ES 1048955 U (PEREZ TELLO JOSE et al.) 16.10.2001, 1.2

paragraph 1, lines 18-38; Figure 1.

TO

FR 2838946 A1 (CAZENAVE PATRICK) 31.10.2003, one

paragraph 1, lines 1-27; claims 1-2; figure.

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 15.09.2011

Examiner R. Magro Rodríguez Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201030680 CLASSIFICATION OBJECT OF THE APPLICATION A47J43 / 18 (2006.01) A47F3 / 04 (2006.01) A47B71 / 00 (2006.01) Minimum documentation sought (classification system followed by classification symbols) A47J, A47F, A47B Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENTIONS, EPODOC State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201030680 Date of Completion of Written Opinion: 09.15.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-6 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 3-5 1-2, 6 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201030680 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

ES 1041731 U (LUQUE CEBAQUEBAS BARTOLOME) 16.07.1999

D02

ES 2219119 A1 (HOSPITAL PLUG S L) 11/16/2004

D03

ES 1029890 U (FONTALBA MAQUEDA JOSE ANTONIO) 01.07.1995

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The request object of report describes a preservation chamber of cured hams, being implemented inside with positioning means for cutting and slicing the product. The camera also has temperature and humidity control devices, as well as an access door to the interior area. Among the documents cited, D1-D2 are considered the closest to the object of the invention. Document D1 presents a structure, ham type, allowing the preservation of the aroma and properties of the product, due to its closed structure with opening / access door. The structure consists of a second chamber, with means for controlling the temperature and humidity of the indoor air, being also implemented with the necessary supports to fix the ham. Document D2 proposes a covered type structure for a ham holder, whose function lies in the preservation of the properties of the ham, of transparent or translucent plastic and with the possibility of opening / closing by means of tilting coupling by means of a hinge or similar system. By combining the characteristics of documents D1 and D2, a person skilled in the art could arrive at the characteristics of the application, as defined in claims 1-2, and therefore it is considered that they lack inventive activity. Regarding claim 3, the humidity and temperature control devices are defined in D1, however, the tilting coupling system (6) associated with the fastening means, although not clearly defined in the application, is not included. in the configuration of D1. Regarding claim 6, depending on the 1st, the fact of having a storage area in the adjacent area, for other hams and / or sausages, is considered an obvious alternative, which an expert in the field could choose, depending on the circumstances , among the possible forms known in the state of the art and therefore lacks inventive activity. As an example, D3 is cited as one of the many possible alternatives to support this argument. It follows that the application, based on the documents cited and as set out in claims 1-6, does not meet the requirements of inventive activity for claims 1-2 and 6 (Art. 8.1 LP 11/1986 ). State of the Art Report Page 4/4