GB2306102A

GB2306102A - Chopping machine

Info

Publication number: GB2306102A
Application number: GB9521007A
Authority: GB
Inventors: Andrew Ian Briggs
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-10-13
Filing date: 1995-10-13
Publication date: 1997-04-30
Also published as: GB9521007D0

Abstract

A device that uses multiple blades (1) for slicing vegetable matter (2). The blades (1) are mounted close together and held firm in relation to each other by two holders (3), one holder (3) at each end of the blades (1). One of these holders (3) is attached to a hinged arrangement (4) fixed at one side of a mounting block (5), so that the blades (1) can be moved in an arc down through the corresponding channels (6) in the top surface (7) of the block (5), coming to rest below that surface (7). The other ends of the same blades (1) are held rigid together in a holder (3) but 'float' in relation to the block (5).

Description

GARLIC AND VEGETABLE CHOPPER Andy Briggs LNTRODLtCTION This document describes an invention for chopping garlic or other vegetables into small pieces, for food preparation.

BACKGROUND There are many devices currently available for chopping or crushing vegetables. The device described here has the ado vantage that it does not easily clog with the vegetable matter. Furthermore. the chopped vegetable matter is retained on the surface of the device. This device can fit easily into the human hand. This means that the chopped matter can be swept from the surface of the device straight into a cooking receptacle - it does not first have to be picked up from another surface such as a chopping board.

From one aspect the invention consists in a device for chopping vegetable matter into smaller pieces, by supporting the vegetable matter on a surface and passing multiple blades (fixed in position in relation to each other) through that surface. Channels are cut into the surface to receive the blades. These channels are lined with a material that remains in close contact with the blades as the!- pass through the surface. thereby substantially preventing the ingress of vegetable matter into the channels and leasing the vegetable matter on the said surface after the blades have cut through the said vegetable matter.The blades are passed down into the channels so that vegetable matter cannot substantialh remain bet veer the blades after the blades have chopped the R cgetable matter. It is preferred that the blades are fixed in position in relation to the surface on a hinged arrangement at one end of the surface and can thus swing freely in an arc to cut the vegetable matter placed beflveen the surface and the blades.It is palticularh preferred that the cutting surface is the uppermost face of a block that mas (before or after the vegetable matter has been chopped) be convenienth held in the hand so that the chopped vegetable matter may subsequenth be swept into a cooking vessel. for example.

TECIlNICAL DESCRIPTION This initial description refers to all the diagrammatic figures in this document and conveys the general operation of the devices described throughout the document.

The device consists of at least one set of multiple blades (1) for slicing the 'egetable matter (2). The blades (1) are mounted close together and held firm in relation to each other b! t'vo holders (3). one holder (3) at each end of the blades (1). ()ne of these holders (3) is attached to a hinged arrangement (4) fixed at one side of a mounting block (5). so that the blades (1) can be moved in an arc down through the corresponding channels (6) in the top surface (7) of the block (5), coming to rest below that surface (7). The other end of the same blades (1) are held rigid together in a holder (3) but ;float' in relation to the block (5).Other methods of mounting the blades (1) in relation to the cutting surface (7) and allowing the blades (1) to move towards that cutting surface may be employed.

Vegetable matter (2) placed on the surface (7) of the block (5) prior to the blades (1) being swung in a downward arc, can thus be cut into slices. By lining the top edges of the channels (6) - near the cutting surface (7)-with a material (8) that can be displaced laterally by the blades (1) but nevertheless remain in contact with the blades (1) as they pass through the material (8) the vegetable matter (2) can be substantiall} prevented from entering the channels (6).The material (8) should be configured such that the gap in the channel (6) is almost completely closed when the blades (1) are not incident and again close up when the blades ( I ) have passed through the plane of the top surface (7) of the block (5). The vegetable matter (2) will be supported by the ridges (9) on the surface (7) of the block (5) as the blades (1 ) cut through to the channels (6). The shearing action caused by this arrangement will also tend to reduce the amount of vegetable matter (2) being pushed dozen inside the channels (6). The vegetable matter (2) substantially remains on the surface (7) of the block (5) and so may easily be swept into a cooking receptacle from this position.

EX4NlPLES Possible construction materials for the device Block (5): Afoulded plastic Blades (1): Stainless steel Blade end holders (3): Moulded plastic Channel lining material (8): Nylon brushes The details described in each example and depicted in the diagrammatic figures are interchangeable between the examples.

E) IPLE 1 A specific embodiment of the invention will now be described by way of example with reference to the accompanying drawings in which: Figure 1 A: shows a schematic diagram of the device Figure 2: shows a schematic plan view of the lining material (8) at the top edge of one channel (6).

Figure 3: shows the lining material (8). in this case brushes (8) in a possible grid (GB) arrangement that ma" be attached and detached from the cutting surface (7).

Figure 4: shows examples of strips (S) fixed in grill (G) arrangements that may be employed at the base of the channels (6) to facilitate cleaning of the channels (6).

Two sets of multiple blades (1) are preferred held by their ends in holders (3).

The vegetable matter (2) can thus be cut in two directions. One holder (3) for each set of blades is mounted on a hinge (4) fixed to the block (5) on one side of the block (5). This fixing position is on an adjacent side to the hinge (4) from the other set of blades (1). The trvo sets of blades (1) thus cut in the same direction but in different planes at an angle of 90" to one another.

It is preferred that in each set of blades (1) the blades (1) are positioned parallel to one another. Ver sharp. narrow profile blades (1) are preferred.

to cleave the vegetable matter (2) cleanly and reduce the amount of vegetable matter (2) immediately in line with the cross-sectional area of the blades (1).

One set of blades (1) may be mounted at least one blade (1) depth below the hinge (4) for the other set of blades (1) so that both sets of blades (1) can be lowered below the cutting surface (7) and the uppermost set (1) therefore does not stand proud of that surface (7). It ma be an advantage to have the second set of blades (1 ) come to rest just level with the surface (7) for reasons of channel (6) contaminant reduction.

The preferred tnpe of material (8) to line the channels (6) uppermost edges consists of bristles (8) similar to those of a paint brush. The! ma! be mounted in a row (R) on each side of the channel (6), so that there is no gap between the rows (R) when the blades (1) are not disturbing them. The bristles (8) may be angled upwards to give them more spring-back when the blade (1) has passed and to better prevent vegetable matter (2) from passing benveen them (8) and the blade (1). The lining material (8) will tend to spring back into position when the blades (1) have passed.This mar tend to push the slices of R egetable matter (2) flat in relation to the surface (7) to enable a good second cut from a blade set (1) working in a different orientation.

Each of the channels (6) ma have a squared off removable strip (S) at the channel (6) base slightly less wide than the channel (6). to facilitate cleaning of the device. These strips (S) ma',' built in the form of t'vo removable grills (G). The brushes (8) may also be mounted in a similar grid or grids (GB) enabling them to be removed and cleaned. "vegetable matter (2) in the fonn ofjuice will probably collect in the brushes (8). If the device is left open with the brushes (8) removed. it can be satisfactorily cleaned. for example. b placing it in a conventional dish-washer.

The brushes (8) and channels (6) at the surface (7) of the device may be coated in edible-oil to improve the cutting action and reduce the penetration of vegetable matter (2)-especially juice- into the brushes (8) or channels (6).

The surface-tension effect of this oil may assist in keeping the vegetable matter (2) out of the channels (6) so that the vegetable matter (2) remains on the cutting surface (7).

When not in use the device may be kept with the blades (1) 'at rest' within the channels (6), to facilitate storage. Means such as a kev operated bolt and cover may be provided for locking the blades (1) in that position. to reduce the safety risk to children. Similarly the device may be fixed onto a working surface for safety and or stability during the chopping process.

A recess may be placed in the top surface of the block (5) to hold the vegetable matter (2) in position during the cutting operation of the blades (1).

The blades (1) may preferably be much shorter in depth than the initial height of the vegetable matter (2) to be chopped. This will facilitate the vegetable matter (2) being displaced back inwards around the rear edges of the blades (1) so that the pushing forces at the blade (1) points and compression forces benveen the blade (1) points can be relieved in an upward direction away from the surface (7) thereby reducing the likelihood of vegetable matter (2) being pushed down inside the channels (6). For the same purposes the blades (1) may be in the form of ver thin wires.

The individual blades (1) may each be configured as a zigzag (or the like) cross-sectional structure seen from the surface (7). These may be matched with similar shaped channels (6). Shaping the blades (1) thus. mar increase the surface area of the vegetable matter (2) exposed br the chopping action of the blades (1).

The ridges (9) mar be shaped with a rounded top so that when the vegetable matter (2) is compressed towards the ridges (9) when being cut by the blades (1) the vegetable matter (2) can expand and 'arch down into the spaces between the curvature of adjacent ridges (9). The brushes (8) may then be positioned angled up from these salleys between the curvatures of the ridges (9) so that the vegetable matter (2) compressed into these valleys is then expelled upwards when the blades (1) have passed.The channels (6) max preferably be onl,' slighth spider than the blades (1) below the rounded zone at the top ofthe ridges (9).

Rounded-topped ridges (9) mar also discourage the vegetable matter (2) from sliding across the surface (7) during the action of chopping by the blades (1).

The cutting operation may be repeated on the same vegetable matter (2) b,' once again raising either or both sets of blades (1) thereb± substantially disturbing the vegetable matter (2) on the surface (7) of the block (z) so that the vegetable matter (2) once again lies across the channels (6) but this time in a different orientation. The blades (1) are then lowered again.

The device ma! be partial or completes submerged in vegetable-oil. water or any other liquid. so that vegetable matter ( will tend to float upwards away from the base of the device through the channels (6) towards, and possibly finally away from. the surface (7).

Guide rails or spurs may be fixed on the outer edges of the device to improve the locating of the blades (1) in the channels (6) during the cutting operation of the blades (1).

Because the blades (1) are positioned close together it will be ven,,? difficult for a child for example to inadsertenth cut off a finger, due to the combined resistance of the blades (1). However the device in Example 1 could still cause a severe flesh wound if a finger was squeezed in the device. For this reason the device may be configured as in Example 2.

YES PRE 2 A specific embodiment of the invention will now be described by way of example with reference to the accompanying drawings in which: Figure 1B shows a schematic diagram of the device, with the addition of protective guiding frames (F).

Figure 2 shows a schematic plan view of the lining material (8) at the top edge of one channel (6).

Figure 3 shows the lining material (8), in this case brushes (8) in a possible grid (GB) arrangement that may be attached and detached from the cutting surface (7).

Figure 4 shows examples of strips (S) fixed in grill (G) arrangements that may be employed at the base of the channels (6) to facilitate cleaning of the channels (6).

Each set of blades (1) is shielded on its outer edge br a frame (F). This will make it more difficult for someone to clamp a finger inside the device.

because the protective frame (F) will come down before the blades (1) are close enough together to trap a finger. The frame (F) may be in the fonn of three sides of a square box. C)n devices with multiple sets of blades (1) one frame mar (F) fit completes within another frame (F). The 'open' end of each frame (F) is held on a holder (3) hinged (4) to the mounting block (5).

The frames (F) mar facilitate the location of the blades (1) into the channels (6) b,' the frames (F) themselves locating with the sides of the block (5) during lowering of the blades (1).

The frames (F) will also make it general more difficult to inadvertenth cut a finger when handling the device because the blade (1) points will be positioned back from the leading edge of the frames (F).

Claims

1. A device for chopping vegetable matter by supporting said vegetable matter on a raised surface and passing multiple blades - fixed in position in relation to one another- through the said vegetable matter and into receiving channels in the said surface.

2. As claimed in claim 1 where there are two sets of blades mounted at right angles to each other.

3. As claimed in any preceding claim where one set of blades sits above the other set in its' respective receiving channels, so that both sets of blades can descend completely below the plane of the cutting surface.

4. As claimed in any preceding claim where the backs of the last set of blades remain flush with the cutting surface.

5. As claimed in any preceding claim where the sets of blades are hinged at one end and move in an arc towards the vegetable matter.

6. As claimed in any preceding claim where the receiving channels are lined with a material that extends across the channels and remains in close contact with the blades as they descend.

7. As claimed in any preceding claim where the lining material is angle upwards away from the channels.

8. As claimed in any preceding claim where the receiving channels are filled with a liquid.

9. As claimed in any preceding claim where the ridges between the receiving channels are rounded.

1O.As claimed in any preceding claim where guide rails help the blades to line up with the channels when the blades are descending.

1 1.As claimed in any preceding claim where a protective frame surrounds the periphery of each set of blades and extends beyond the front of the blades.