JP2008161983A

JP2008161983A - Foodstuff cutting and processing device

Info

Publication number: JP2008161983A
Application number: JP2006355087A
Authority: JP
Inventors: Shichiro Asahi; 七郎朝日
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-12-28
Filing date: 2006-12-28
Publication date: 2008-07-17

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new foodstuff cutting and processing device capable of performing efficient and good cutting and processing of foodstuffs. <P>SOLUTION: A foodstuff cutting part 120 for cutting foodstuffs comprises a knife member 80 positioned at a carrying-out end of a foodstuff carrying part 110; a knife driving mechanism 84 for approximately vertically reciprocating the knife member 80 at the carrying-out end; and a chopping-board member 82 having a flush surface to approximately perpendicularly abut on the knife edge 80a of the knife member 80 when the knife member 80 descends to the lowest end by the knife driving mechanism 84. Thus, since this can automatically (mechanically) achieve the same good foodstuff cutting and processing as that in a well-known manual cutting method using a knife and chopping-board, efficient and good foodstuff cutting and processing can be performed. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は、大量の食材を薄刃の包丁を用いて自動的に高速裁断するための食材裁断加工装置に関するものである。 The present invention relates to a food material cutting apparatus for automatically cutting a large amount of food material at high speed automatically using a thin knife.

一般に、食材加工工場などにおける食材の裁断加工作業に際しては、作業の迅速化や労力の削減、安全性や品質の向上などの観点から可能な限り自動化（機械化）が望まれる。そのため、本発明者は、例えば以下の特許文献１に示すような食材裁断加工装置を先に提案している。
この食材裁断加工装置は、水平に位置する搬送ベルトコンベヤとその上方に位置する押さえベルトコンベヤを備え、この搬送ベルトコンベヤと押さえベルトコンベヤとの間に食材を挟持しながら裁断位置まで搬送し、その裁断位置で上下動するカッターによってその食材を細かく裁断（スライス）するようにしたものである。 In general, when cutting a food at a food processing factory or the like, automation (mechanization) is desired as much as possible from the viewpoints of speeding up work, reducing labor, improving safety and quality. For this reason, the present inventor has previously proposed a food cutting apparatus as shown in Patent Document 1 below, for example.
This food material cutting apparatus includes a conveyor belt conveyor positioned horizontally and a pressure belt conveyor positioned above the conveyor belt conveyor, and conveys the food material to the cutting position while sandwiching the food material between the conveyor belt conveyor and the pressure belt conveyor. The food is finely cut (sliced) by a cutter that moves up and down at the cutting position.

しかしながら、この食材裁断加工装置は、上刃となる鋼板製のカッターと、下刃となる俎との交差による剪断力によって食材を裁断（剪断）するようにしているため、加工対象となる食材の種類や状態などによっては、その裁断時にその食材を構成する細胞が潰れ、野菜汁や肉汁などの食材の旨味成分の一部が漏れ出したり、その切断面が荒れてしまうことがある。 However, this food cutting apparatus is configured to cut (shear) the food by the shearing force generated by the intersection of the steel plate cutter serving as the upper blade and the scissors serving as the lower blade. Depending on the type and condition, cells constituting the food material may be crushed at the time of cutting, and some of the umami components of the food material such as vegetable juice and meat juice may leak out, or the cut surface may be roughened.

そこで、本発明者は、例えば図１１に示すように矩形板状をした公知のまな板Ｂの上に裁断加工対象となる食材Ｓを載せ、このまな板Ｂを、特許文献１に示すような食材裁断加工装置の搬送ベルトコンベヤと押さえベルトコンベヤで上下に挟持しながら裁断位置まで搬送し、所定ピッチずつ移動させながらそのまな板Ｂ上の食材ＳをカッターＣによって裁断（スライス）するような方式の食材裁断加工装置を検討している。 Therefore, for example, the inventor places a food material S to be cut on a known cutting board B having a rectangular plate shape as shown in FIG. 11, for example. Ingredient cutting in such a manner that the material S on the cutting board B is cut (sliced) by the cutter C while being conveyed by a predetermined pitch while being held up and down by the conveying belt conveyor and the holding belt conveyor of the processing apparatus. We are considering processing equipment.

また、図１２に示すように、この搬送ベルトコンベヤＶの搬出端側をさらにカッターＣの先まで延長させ、この搬送ベルトコンベヤＶで食材Ｓを搬送しながらその上で直接食材ＳをカッターＣによって裁断（スライス）するような方式の食材裁断加工装置も同時に検討している。
一方、本発明者は、以下の特許文献１の食材裁断加工装置に関連する技術として、例えば以下の特許文献２に示すような食材裁断加工装置の裁断部を構成するための密封型直動軸受や、以下の特許文献３に示すような食材裁断加工装置における食材の搬送機構などを構成するためのラチェット装置、さらには、以下の特許文献４に示すような食材裁断加工装置における食材の搬送時における挟持圧力を調整するための機構などのように既に多くの関連技術を提案しており、先に提案した食材裁断加工装置の信頼性や性能の向上に関する研究開発を鋭意行っている。
特開２００５−２２４９０８号公報特開２００５−６１４７１号公報特許３７０３７１３号明細書特開２００５−２９８０９７号公報 In addition, as shown in FIG. 12, the carry-out end side of the conveyor belt conveyor V is further extended to the tip of the cutter C, and the ingredients S are directly conveyed by the cutter C while the ingredients S are conveyed by the conveyor belt conveyor V. At the same time, we are studying food cutting equipment that uses cutting (slicing).
On the other hand, the present inventor, as a technique related to the food cutting apparatus of Patent Document 1 below, is a sealed linear motion bearing for configuring a cutting portion of a food cutting apparatus as shown in Patent Document 2, for example. In addition, a ratchet device for configuring a food conveyance mechanism in a food cutting apparatus as shown in Patent Document 3 below, and further, at the time of conveying food in a food cutting apparatus as shown in Patent Document 4 below Many related technologies have already been proposed, such as a mechanism for adjusting the clamping pressure in the rice field, and research and development on improving the reliability and performance of the previously proposed food cutting apparatus has been conducted.
JP 2005-224908 A JP 2005-61471 A Japanese Patent No. 3703713 JP 2005-298097 A

ところで、前述した図１１および図１２に示すような方式を採用した場合、カッターＣによって食材Ｓを裁断するごとに、また板Ｂの上面や搬送ベルトコンベヤＶの表面にそのカッターＣの先端が若干食い込むように接触するため、その表面全体にそのカッターＣによる無数の切断傷が残ることになる。
そのため、また板Ｂや搬送ベルトコンベヤＶ全体の洗浄作業が大変になるばかりでなく、その切断傷内に深く侵入した雑菌が一部洗浄されることなくそのまま残って繁殖してしまい、食材衛生上の問題が憂慮される。 By the way, when the method shown in FIGS. 11 and 12 described above is adopted, every time the food S is cut by the cutter C, the tip of the cutter C is slightly on the upper surface of the plate B or the surface of the conveyor belt conveyor V. Since it touches so that it may bite, innumerable cutting flaws by the cutter C remain on the entire surface.
For this reason, not only the cleaning operation of the entire plate B and the conveyor belt conveyor V becomes difficult, but also the germs that have infiltrated deeply into the cut scar remain as they are without being washed and propagated. The problem is concerned.

また、また板Ｂの上面や搬送ベルトコンベヤＶの表面全体に無数の切断傷が発生することによってまた板Ｂや搬送ベルトコンベヤＶの寿命が短くなって頻繁に交換する必要が生じ、その交換作業やコストも高くなるといった問題も考えられる。
そこで、本発明はこのような課題を有効に解決するために案出されたものであり、その目的は、係る不都合を効果的に解消して効率的で良質な食材裁断加工を行うことができる新規な食材裁断加工装置を提供するものである。 In addition, countless flaws occur on the upper surface of the plate B and the entire surface of the conveyor belt conveyor V, and the life of the plate B and the conveyor belt conveyor V is shortened. There is also a problem that the cost increases.
Therefore, the present invention has been devised in order to effectively solve such problems, and its purpose is to effectively eliminate such inconvenience and perform efficient and high-quality food cutting. A novel food material cutting apparatus is provided.

前記課題を解決するために請求項１の発明は、
食材を挟持しながら略水平方向に搬送する食材搬送部と、当該食材搬送部で搬送される食材を裁断する食材裁断部とを有する食材裁断加工装置であって、前記食材裁断部は、前記食材搬送部の搬出端に位置する包丁部材と、当該包丁部材をその位置で略垂直に上下動して前記食材を裁断する包丁駆動機構と、当該包丁駆動機構によって前記包丁が最下端に降下したときにその刃先と略直角に当接すべく表面が面一のまな板部材とを有することを特徴とする食材裁断加工装置である。 In order to solve the above-mentioned problem, the invention of claim 1
A food material cutting unit that includes a food material conveying unit that conveys food material in a substantially horizontal direction and a food material cutting unit that cuts the food material conveyed by the food material conveying unit, wherein the food material cutting unit includes the food material cutting unit. A knife member located at the carry-out end of the transport unit, a knife drive mechanism for cutting the food by moving the knife member up and down substantially vertically at that position, and when the knife is lowered to the lowest end by the knife drive mechanism And a cutting board member having a surface that is substantially flush with the blade edge so as to abut at a substantially right angle.

また、請求項２は、
請求項１に記載の食材裁断加工装置において、前記まな板部材は、前記包丁部材の長手方向に延び、食材の搬送方向の厚みが前記包丁部材の上下動方向の高さよりも小さい板状に形成されていることを特徴とする食材裁断加工装置である。
また、請求項３の発明は、
請求項２に記載の食材裁断加工装置において、前記まな板部材は、食材の搬送方向の厚みが前記包丁部材の上下動方向の高さよりも小さい板状に形成されていると共に、前記食材搬送部の搬出端に位置する支持部材上に固定部材を介して着脱自在に取り付けられていることを特徴とする食材裁断加工装置である。 Claim 2
2. The food cutting apparatus according to claim 1, wherein the cutting board member is formed in a plate shape that extends in a longitudinal direction of the knife member, and has a thickness in a food conveying direction smaller than a height of the knife member in a vertical movement direction. It is the food material cutting processing apparatus characterized by the above-mentioned.
The invention of claim 3
3. The food cutting apparatus according to claim 2, wherein the cutting board member is formed in a plate shape in which a thickness in a food conveyance direction is smaller than a height in a vertical movement direction of the knife member, and A food cutting apparatus characterized in that it is detachably mounted on a support member located at the carry-out end via a fixing member.

また、請求項４の発明は、
請求項１〜３のいずれか１項に記載の食材裁断加工装置において、前記食材搬送部は、プーリー間に無端ベルトを架け渡した上下一対のベルトコンベヤからなると共に、当該一対のベルトコンベヤのうち、上方側から前記食材を挟持する押さえベルトコンベヤの前記包丁部材側のプーリーは、外径がφ２５ｍｍ以下であることを特徴とする食材裁断加工装置である。
また、請求項５の発明は、
請求項４に記載の食材裁断加工装置において、前記食材搬送部の搬出端と前記まな板部材との間に、当該まな板部材表面と面一に連続する渡し部材を備えたことを特徴とする食材裁断加工装置である。
また、請求項６の発明は、
請求項１〜５のいずれか１項に記載の食材裁断加工装置において、前記まな板部材は、食品衛生法に適合した合成樹脂からなることを特徴とする食材裁断加工装置である。 The invention of claim 4
The food cutting apparatus according to any one of claims 1 to 3, wherein the food conveying unit includes a pair of upper and lower belt conveyors in which an endless belt is bridged between pulleys, and the pair of belt conveyors. The pulley on the knife member side of the presser belt conveyor for sandwiching the food material from above is a food material cutting apparatus characterized in that the outer diameter is 25 mm or less.
The invention of claim 5
5. The food cutting apparatus according to claim 4, further comprising a transfer member that is continuous with a surface of the cutting board member between the carry-out end of the food conveying unit and the cutting board member. It is a processing device.
The invention of claim 6
The food cutting apparatus according to any one of claims 1 to 5, wherein the cutting board member is made of a synthetic resin conforming to the Food Sanitation Law.

請求項１の発明によれば、食材を裁断するための食材裁断部を、前記食材搬送部の搬出端に位置する包丁部材と、当該包丁部材をその位置で略垂直上下に往復動する包丁駆動機構と、当該包丁駆動機構によって前記包丁が最下端に降下したときにその刃先と略直角に当接すべく表面が面一のまな板部材とで構成したため、人間の手作業で行われているような公知の包丁とまな板を用いた裁断方式と同じような良質な食材裁断加工を自動的（機械的）に実現することができる。 According to the first aspect of the present invention, the food cutting section for cutting the food includes a knife member positioned at the carry-out end of the food conveying section, and a knife drive that reciprocates the knife member substantially vertically up and down at that position. Since the mechanism and the knife driving mechanism are composed of a cutting board member whose surface is flush with the blade edge when the knife is lowered to the lowermost end by the knife driving mechanism, it seems to be done manually. It is possible to automatically (mechanically) realize a high quality food cutting process similar to a known cutting method using a kitchen knife and a cutting board.

これによって、効率的な食材裁断加工が可能となると共に、裁断時に食材の細胞が潰れて液汁などの食材の旨味成分の一部が漏れ出してしまうといった不都合を確実に回避することができる。
また、包丁部材の刃先と接触するまな板部材が前記食材搬送部の搬出端に固定された状態であるため、その表面に無数の傷が付くようなことがない。このため、洗浄作業などが極めて容易かつ確実に行えるようになるため、雑菌の繁殖などといった衛生上の問題も容易に回避することができる。 As a result, efficient cutting of the food can be achieved, and it is possible to reliably avoid the inconvenience that the cells of the food are crushed and part of the umami component of the food such as juice is leaked at the time of cutting.
Moreover, since the cutting board member which contacts the blade edge | tip of a knife member is the state fixed to the carrying-out end of the said foodstuff conveyance part, the surface does not have innumerable damage | wound. For this reason, since a cleaning operation and the like can be performed very easily and reliably, hygiene problems such as propagation of germs can be easily avoided.

ここで、本発明でいう「略水平」および「略垂直」とは、それぞれ必ずしも正確な水平・垂直状態である必要はなく、食材搬送部による食材の搬送方向と包丁部材による食材の裁断方向とが略直角の動作関係であることを意味するものである。
また、請求項２の発明によれば、前記まな板部材は、前記包丁部材の長手方向に延び、食材の搬送方向の厚みが前記包丁部材の上下動方向の高さよりも小さい板状に形成されているため、装置中におけるまな板の設置スペースが狭小で済むと共に、製造コストなども極めて安価にすることができる。 Here, “substantially horizontal” and “substantially vertical” as used in the present invention do not necessarily need to be in an accurate horizontal and vertical state, respectively, and the direction of food conveyance by the food conveyance unit and the direction of cutting of food by the knife member Means a substantially right-angled motion relationship.
According to a second aspect of the present invention, the cutting board member is formed in a plate shape that extends in the longitudinal direction of the kitchen knife member, and has a thickness in the food conveying direction that is smaller than the height of the kitchen knife member in the vertical movement direction. Therefore, the installation space for the cutting board in the apparatus can be reduced, and the manufacturing cost can be extremely reduced.

また、請求項３の発明によれば、前記まな板部材を、食材の搬送方向の厚みが前記包丁部材の上下動方向の高さよりも小さい板状に形成すると共に、前記食材搬送部の搬出端に位置する支持部材上に固定部材を介して着脱自在に取り付けたため、まな板部材のある面が包丁部材との接触により摩耗したり大きく傷ついたりした場合には、一旦そのまな板部材を支持部材から取り外し、摩耗した面と他の新たな面とを入れ替えるようにして支持部材を用いて付け替えることで一つのまな板部材を再利用することができる。この結果、まな板に関する費用対効果も大幅に上昇し、優れた経済性を発揮することができる。 Moreover, according to invention of Claim 3, while forming the said cutting board member in plate shape whose thickness of the conveyance direction of a foodstuff is smaller than the height of the vertical movement direction of the said knife member, it is at the carrying-out end of the said foodstuff conveyance part. Since it is detachably mounted on the supporting member located through the fixing member, when the surface with the cutting board member is worn or severely damaged due to contact with the knife member, the cutting board member is once removed from the supporting member, One cutting board member can be reused by replacing the worn surface with another new surface by using the support member. As a result, the cost-effectiveness relating to the cutting board is also greatly increased, and excellent economic efficiency can be exhibited.

また、請求項４の発明によれば、前記食材搬送部を、プーリー間に無端ベルトを架け渡した上下一対のベルトコンベヤから構成すると共に、当該一対のベルトコンベヤのうち、上方側から前記食材を挟持する押さえベルトコンベヤの前記包丁部材側のプーリーは、外径がφ２５ｍｍ以下となっているため、食材を上下から挟持しつつ確実にその食材裁断部側へ搬送できるだけでなく、特に押さえベルトコンベヤができるだけ包丁部材に近い位置でその上方側から食材を挟持するようになるため、より確実な裁断加工を実現することができる。 According to a fourth aspect of the present invention, the food conveying section is composed of a pair of upper and lower belt conveyors in which an endless belt is bridged between pulleys, and the food is fed from the upper side of the pair of belt conveyors. Since the pulley on the knife member side of the holding belt conveyor to be clamped has an outer diameter of φ25 mm or less, not only can the food sheet be securely conveyed to the food cutting part side while being pinched from above and below, Since the food is sandwiched from the upper side at a position as close to the knife member as possible, a more reliable cutting process can be realized.

すなわち、一般に人間が公知の包丁とまな板を用い、手作業によって食材の裁断作業を行う場合、右手で包丁を扱う一方、左手でその食材をその裁断箇所に近い位置で押さえると共にその中指などで包丁の案内し、その左手を僅かずつずらしながら切断箇所の位置決めを行うようにしているが、本発明は、特に押さえベルトコンベヤの搬出端に位置するプーリーの外径をφ２５ｍｍ以下の小径なものを用いることでできるだけ包丁部材に近い位置でその上方側から食材を挟持するようにしたものである。
これによって、手作業による裁断作業と同様に裁断位置に近い位置で食材を確実に押さえ込むことができるため、裁断位置のずれなどがなくなり、均一で良質な自動裁断加工を確実に実現することができる。 That is, when a person uses a known knife and cutting board to cut foods manually, the knife is handled with the right hand while the food is held with the left hand at a position close to the cutting point and the knife with the middle finger. However, the present invention uses a pulley having a small outer diameter of φ25 mm or less, especially at the carry-out end of the holding belt conveyor. Thus, the foodstuff is sandwiched from the upper side at a position as close to the knife member as possible.
As a result, the food can be pressed down at a position close to the cutting position as in the case of the manual cutting work, so that there is no deviation of the cutting position, and uniform and high-quality automatic cutting can be reliably realized. .

また、請求項５の発明によれば、前記食材搬送部の搬送ベルトコンベヤの搬出端と前記まな板部材との間に、当該まな板部材表面と面一に連続する渡し部材を備えたため、その間の隙間がなくなってスムーズにその食材を搬送ベルトコンベヤの搬出端からまな板部材側に搬送することができる。
また、請求項６の発明によれば、前記まな板部材を、ポリエチレンやポリプロピレンなどの食品衛生法に適合した合成樹脂から構成したため、食材を汚染したりすることがないことは勿論、木材以上に優れた耐摩耗性や耐衝撃性を発揮できることから、包丁部材の切れ味を損なうことなく長期に亘ってその機能を維持することが可能となる。 In addition, according to the invention of claim 5, since the delivery member that is continuous with the cutting board member surface is provided between the carry-out end of the conveying belt conveyor of the food conveying section and the cutting board member, the gap therebetween Therefore, the food can be smoothly conveyed from the carry-out end of the conveyer belt conveyor to the cutting plate member side.
In addition, according to the invention of claim 6, since the cutting board member is made of a synthetic resin conforming to the food hygiene law such as polyethylene or polypropylene, it does not contaminate food, and is superior to wood. Therefore, it is possible to maintain its function over a long period of time without impairing the sharpness of the knife member.

以下、本発明を実施するための最良の形態を添付図面を参照しながら詳述する。
図１および図３は本発明に係る食材裁断加工装置１００の実施の一形態を示す正面図であり、また、図２および図４はそれぞれ図１および図３に示す食材裁断加工装置１００の側面図である。
これら図１〜図４に示すように本発明に係る食材裁断加工装置１００は、例えば裁断加工対象となるブロック状の食材を挟持しながら略水平方向に搬送する食材搬送部１１０と、この食材搬送部１１０で搬送される食材を裁断する食材裁断部１２０とから主に構成されている。 Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to the accompanying drawings.
1 and 3 are front views showing an embodiment of a food cutting apparatus 100 according to the present invention, and FIGS. 2 and 4 are side views of the food cutting apparatus 100 shown in FIGS. 1 and 3, respectively. FIG.
As shown in FIGS. 1 to 4, the food cutting apparatus 100 according to the present invention includes, for example, a food conveying unit 110 that conveys a block-shaped food to be cut in a substantially horizontal direction, and the food conveying It is mainly comprised from the food material cutting part 120 which cuts the foodstuff conveyed by the part 110. FIG.

先ず、この食材搬送部１１０は、図５および図６に示すように、基礎フレーム１２を有し、基礎フレーム１２の上部には搬送用のベルトコンベヤ１４（以下、「搬送ベルトコンベヤ１４」と称す）が水平方向に延びるように設置されている。
この搬送ベルトコンベヤ１４は、図示しない電動モータによって駆動する一対のプーリー１６（他方のドライブプーリーは省略）間に、無端状をしたゴム製のコンベヤベルト１８を架け渡して無限循環するようにしたものであり、その上部に裁断加工対象となる食材を載置して食材裁断部２０側に搬送するようになっている。 First, as shown in FIGS. 5 and 6, the food conveying unit 110 has a base frame 12, and a conveyor belt conveyor 14 (hereinafter referred to as a “transport belt conveyor 14”) is provided on the top of the basic frame 12. ) Is installed to extend horizontally.
This conveyor belt conveyor 14 is configured to endlessly circulate across an endless rubber conveyor belt 18 between a pair of pulleys 16 (the other drive pulley is omitted) driven by an electric motor (not shown). The food to be cut is placed on the upper part and conveyed to the food cutting unit 20 side.

基礎フレーム１２は、左右の縦枠２０，２０とその上端間を架け渡す上枠２２とからなる門形の枠体２４を上部に有すると共に、この枠体２４内に左右２本の案内軸２６，２６が立設されており、この左右２本の案内軸２６，２６の間を貫通するように前記搬送ベルトコンベヤ１４の搬出端が位置するようになっている。
また、これら各案内軸２６，２６には、それぞれリング状のカラー２８，２８が嵌っており、このカラー２８，２８は固定用ねじ３０，３０によって任意の高さで固定可能となっている。 The base frame 12 has a gate-shaped frame 24 composed of left and right vertical frames 20, 20 and an upper frame 22 that bridges between the upper ends of the frames, and two left and right guide shafts 26 in the frame 24. , 26 are erected, and the carry-out end of the conveyor belt conveyor 14 is positioned so as to penetrate between the two left and right guide shafts 26, 26.
Each of the guide shafts 26 and 26 is fitted with ring-shaped collars 28 and 28, respectively. The collars 28 and 28 can be fixed at any height by fixing screws 30 and 30.

また、このカラー２８，２８の上には、主コイルスプリング３２，３２が設けられており、これら各主コイルスプリング３２，３２を案内軸２６，２６が貫通するようになっている。そして、この各主コイルスプリング３２，３２を貫通した案内軸２６，２６は、さらに、支承体３４の左右の案内孔３６，３６を貫通しており、この支承体３４が左右の案内軸２６，２６の主コイルスプリング３２，３２の上端を支持するようになっている。 Further, main coil springs 32 and 32 are provided on the collars 28 and 28, and the guide shafts 26 and 26 pass through the main coil springs 32 and 32. The guide shafts 26 and 26 that pass through the main coil springs 32 and 32 further pass through the left and right guide holes 36 and 36 of the support body 34, and the support body 34 is connected to the left and right guide shafts 26 and 36. The upper ends of the 26 main coil springs 32, 32 are supported.

また、この支承体３４の左右両側には、枠体２４の左右の縦枠２０，２０にそれぞれ装着された滑車３８，３８を介して、分銅４０，４０がそれぞれバランス錘として懸下されている。
また、この支承体３４の下側には、前記搬送ベルトコンベヤ１４上の食材をその上部から押さえ付けて挟持するための押さえ付け用のベルトコンベヤ（以下、「押さえベルトコンベヤ」という）５０が懸下されて支承されており、支承体３４と共に上下動して前記搬送ベルトコンベヤ１４に対して近接離間自在となっている。 Weights 40 and 40 are suspended as balance weights on left and right sides of the support body 34 via pulleys 38 and 38 respectively attached to the left and right vertical frames 20 and 20 of the frame body 24. .
A pressing belt conveyor (hereinafter referred to as “pressing belt conveyor”) 50 for pressing and sandwiching the food on the conveyor belt conveyor 14 from above is suspended below the support body 34. The support belt 34 is moved up and down together with the support body 34 so as to be close to and away from the conveyor belt conveyor 14.

この押さえベルトコンベヤ５０は、前記支承体３４側に固定されたブラケット５２を介して取り付けられたフレーム５４の両端に一対のプーリー５６，５８（ドライブプーリー）を回転自在に取り付けると共に、このプーリー５６，５８間に無端状のコンベヤベルト６０を架け渡した構造となっている。
そして、このコンベヤベルト６０は、無端状のベルト本体表面に、ポリウレタン樹脂またはウレタンゴムなどの可撓性材料からなる突起が前後左右に整然と多数配列するように分布したものであり、この複数の突起によって食材を押さえ込むことによって、例えばナマコのような極めて滑りやすい加工対象食材であってもしっかりと押さえ込んで挟持できるようになっている。 The presser belt conveyor 50 has a pair of pulleys 56 and 58 (drive pulleys) rotatably attached to both ends of a frame 54 attached via a bracket 52 fixed to the support body 34 side. An endless conveyor belt 60 is bridged between 58.
The conveyor belt 60 is distributed in such a manner that a large number of protrusions made of a flexible material such as polyurethane resin or urethane rubber are arranged in an orderly manner in the front, rear, left and right directions on the endless belt body surface. By pressing the food material, the food material to be processed that is extremely slippery, such as sea cucumber, can be firmly pressed and pinched.

また、このようにして押さえベルトコンベヤ５０を支承する支承体３４の上側中央には主軸４２が立設されており、この主軸４２が枠体２４の上枠２２の中央部に形成された主軸孔４４内を上下に摺動可能に貫通するようにあっている。
また、この枠体２４の上枠２２の左端側（図１において左側）には、支柱６２が立設されており、この支柱６２の先端にはリンクアーム６４を介してレール６６が回動自在にピン接合されている。 Further, a main shaft 42 is erected at the center of the upper side of the support body 34 that supports the presser belt conveyor 50 in this way, and the main shaft 42 is formed in a central hole of the upper frame 22 of the frame body 24. It fits through 44 so that it can slide up and down.
Further, a support column 62 is erected on the left end side (the left side in FIG. 1) of the upper frame 22 of the frame body 24, and a rail 66 is rotatable at the tip end of the support column 62 via a link arm 64. It is pin-joined.

また、このレール６６の中間部分には、枠体２４の上枠２２の主軸孔４４を貫通して突出する主軸４２の先端がピン結合されており、この結合部分を軸としてレール６６が回動自在となっている。
そして、この枠体２４の上枠２２の主軸孔４４を貫通した主軸４２は、補助コイルスプリング６８および座金７０を貫通しており、この補助コイルスプリング６８および座金７０によって枠体２４上に上下動可能に支持されている。 Further, the tip of the main shaft 42 protruding through the main shaft hole 44 of the upper frame 22 of the frame body 24 is pin-coupled to an intermediate portion of the rail 66, and the rail 66 rotates around the joint portion. It is free.
The main shaft 42 penetrating the main shaft hole 44 of the upper frame 22 of the frame body 24 penetrates the auxiliary coil spring 68 and the washer 70, and is moved up and down on the frame body 24 by the auxiliary coil spring 68 and the washer 70. Supported as possible.

また、このレール６６の端部にはストッパー兼ハンドル７２が設けられていると共に、そのレール６６上には、錘７４がスライド自在に載っている。そして、この錘７４は固定用ねじ７６によってレール６６上の任意の位置で固定可能に構成されている。
すなわち、この錘７４は、押さえベルトコンベヤ５０に対する押下げ力を付与するためのものであり、このレール６６上を図１の状態からストッパー兼ハンドル７２間でスライド移動させることによって押さえベルトコンベヤ５０に対する押下げ力を調整できるようになっている。 A stopper / handle 72 is provided at the end of the rail 66, and a weight 74 is slidably mounted on the rail 66. The weight 74 is configured to be fixed at an arbitrary position on the rail 66 by a fixing screw 76.
That is, the weight 74 is for applying a pressing force to the pressing belt conveyor 50. By sliding the rail 66 on the rail 66 between the stopper / handle 72, the weight 74 is applied to the pressing belt conveyor 50. The pressing force can be adjusted.

次に、食材裁断部１２０は、図１および図２に示すように、前記食材搬送部１１０の搬送ベルトコンベヤ１４（押さえベルトコンベヤ）の搬出端に位置する包丁部材８０と、この包丁部材８０の直下に位置するまな板部材８２と、この包丁部材８０を垂直上下方向に駆動する包丁駆動機構８４とから主に構成されている。
この包丁部材８０は、例えば、板厚が１．５ｍｍで前記搬送ベルトコンベヤ１４の幅よりのやや大きい程度の矩形平板状の鋼板から構成されており、その下端部に、前記搬送ベルトコンベヤ１４から搬送されてきた食材を裁断すべく鋭利に研磨された刃先８０ａがその幅方向に連続して形成されている。 Next, as shown in FIGS. 1 and 2, the food cutting unit 120 includes a knife member 80 located at the carry-out end of the conveying belt conveyor 14 (pressing belt conveyor) of the food conveying unit 110, and the knife member 80. It is mainly composed of a cutting board member 82 located immediately below and a knife driving mechanism 84 that drives the knife member 80 in the vertical vertical direction.
The knife member 80 is made of, for example, a rectangular flat steel plate having a plate thickness of 1.5 mm and slightly larger than the width of the conveyor belt conveyor 14. A cutting edge 80a that is sharply polished to cut the conveyed food is continuously formed in the width direction.

また、この包丁部材８０は、前記食材搬送部１１０の搬出端を囲繞するように位置する矩形状の支持枠体８１内に取付位置調整ねじ８１ａ、８１ａなどを介して着脱・交換自在に取り付けられている。
そして、この包丁部材８０を取り付けるための支持枠体８１は、その上端両側が前記基礎フレーム１２の先端両側に立設された直動軸受８３，８３のロッド８５，８５に支持されており、この直動軸受８３，８３に案内されてその姿勢を維持したまま垂直上下動自在に支持されている。 The knife member 80 is detachably attached to the rectangular support frame 81 positioned so as to surround the carry-out end of the food conveying unit 110 via attachment position adjusting screws 81a and 81a. ing.
And the support frame 81 for attaching this knife member 80 is supported by the rods 85 and 85 of the linear motion bearings 83 and 83 erected on both sides of the tip end of the base frame 12 at the upper end both sides thereof. It is supported by the linear motion bearings 83 and 83 so as to be vertically movable while maintaining its posture.

この包丁駆動機構８４は、前記基礎フレーム１２内に設置された図示しない電動モータと、Ｖプーリー８６と、このＶプーリー８６の回転軸８７と、前記支持枠体８１の下端部間を連結するクランク部材８８とから構成されており、図示しない電動モータの回転力をＶプーリー８６およびクランク部材８８によって前記支持枠体８１の上下動に変換するようになっている。 The knife driving mechanism 84 includes an electric motor (not shown) installed in the basic frame 12, a V pulley 86, a rotating shaft 87 of the V pulley 86, and a crank connecting the lower end portion of the support frame 81. The rotating force of the electric motor (not shown) is converted into the vertical movement of the support frame 81 by the V pulley 86 and the crank member 88.

なお、図１および図２は、この包丁駆動機構８４によって包丁部材８０を最下端まで降下させた状態を示したのに対し、図３および図４は、同じくこの包丁駆動機構８４によって包丁部材８０を最上端まで上昇させた状態を示したものである。また、同図中８９は、直動軸受８３の作動時における空気の吸排気を行う弁である。
次に、まな板部材８２は、この包丁駆動機構８４によって前記包丁部材８０が最下端に降下したときにその刃先８０ａと略直角に当接すべく搬送ベルトコンベヤ１４の搬出端の直近に取り付けられている。 1 and 2 show a state in which the knife member 80 is lowered to the lowest end by the knife driving mechanism 84, while FIGS. 3 and 4 similarly show the knife member 80 by the knife driving mechanism 84. Is shown in a state where is raised to the uppermost end. In the figure, reference numeral 89 denotes a valve for intake and exhaust of air when the linear motion bearing 83 is operated.
Next, the cutting board member 82 is attached in the immediate vicinity of the carry-out end of the conveyor belt conveyor 14 so as to come into contact with the blade edge 80a at a substantially right angle when the knife member 80 is lowered to the lowest end by the knife drive mechanism 84. Yes.

すなわち、このまな板部材８２は、図７および図８に示すように包丁部材８０の長手方向に延び、食材の搬送方向の厚みが前記包丁部材８０の上下動方向の高さよりも小さい板状であって断面縦長四角形状に形成されており、その搬送ベルトコンベヤ１４の搬出端に位置する支持部材９０の頂部に形成された取付け溝９１内に固定部材９２および取付けボルト９３，９３を介して着脱自在に取り付けられるようになっている。 That is, the cutting board member 82 has a plate shape extending in the longitudinal direction of the kitchen knife member 80 as shown in FIGS. 7 and 8, and having a thickness in the food conveying direction smaller than the height of the kitchen knife member 80 in the vertical movement direction. The cross section is formed into a vertically long rectangular shape, and is detachable through a fixing member 92 and mounting bolts 93 and 93 in a mounting groove 91 formed at the top of the support member 90 positioned at the carry-out end of the conveyor belt conveyor 14. Can be attached to.

なお、この固定部材９２は、その両側がまな板部材８２側に折り曲げられており、図８に示すようにまな板部材８２を固定したときに、そのまな板部材８２がその長手方向にずれるのを防止するようになっている。また、さらにこの固定部材９２の頂部は、まな板部材８２の頂面よりもやや低くなっており、この固定部材８２が摩耗してすり減った場合でも食材の搬送を阻害しないようになっている。 Note that both sides of the fixing member 92 are bent toward the cutting board member 82 side, and the cutting board member 82 is prevented from shifting in the longitudinal direction when the cutting board member 82 is fixed as shown in FIG. It is like that. Further, the top portion of the fixing member 92 is slightly lower than the top surface of the chopping plate member 82, so that even when the fixing member 82 is worn out and worn away, the conveyance of foodstuffs is not hindered.

また、この搬送ベルトコンベヤ１４の搬出端とそのまな板部材８２との間には、支持部材９０の頂部から延びるスクレーパ状（断面略三角形状）の渡し部材９４が設けられており、搬送ベルトコンベヤ１４の搬出端とそのまな板部材８２間の隙間を埋めると共に、両者を面一に連続するようになっている。また、この渡し部材９４は、スクレーパとしても機能し、搬送ベルトコンベヤ１４上に付着した食材残渣などを掻き取って除去することもできるようになっている。 Further, a scraper-like (substantially triangular cross-section) passing member 94 extending from the top of the support member 90 is provided between the carry-out end of the conveyor belt conveyor 14 and the cutting plate member 82, and the conveyor belt conveyor 14. The gap between the unloading end and the cutting plate member 82 is filled, and the two are made to be flush with each other. The transfer member 94 also functions as a scraper and can scrape and remove food residue adhering to the conveyor belt conveyor 14.

また、図２に示すように、このまな板部材８２の他端部には、斜め下方に傾斜したシュート部材９５が連続して設けられており、このまな板部材８２を通過した食材をそのまま図示しない食材回収ボックスなどに案内（落下）するようになっている。
ここで、このまな板部材８２のサイズとしては、特に限定されるものではないが、前記包丁部材８０が多少ずれて上下動した場合であってもその刃先８０ａを確実に接触できる程度の幅（食材の搬送方向長さ）があれば良く、例えば少なくとも５ｍｍ以上あれば十分まな板としての機能を発揮することができる。また、その長さも特に限定されるものでなく、搬送ベルトコンベヤ１４の幅以上あれば十分である。 Further, as shown in FIG. 2, a chute member 95 inclined obliquely downward is continuously provided at the other end portion of the cutting board member 82, and the food that has passed through the cutting board member 82 is not shown as it is. It is guided (dropped) to a collection box.
Here, the size of the cutting board member 82 is not particularly limited. However, the cutting blade member 80 has a width (food ingredients) that can reliably contact the cutting edge 80a even when the knife member 80 moves up and down slightly. For example, if it is at least 5 mm or more, the function as a sufficient cutting board can be exhibited. Also, the length is not particularly limited, and it is sufficient if it is equal to or larger than the width of the conveyor belt conveyor 14.

また、このまな板部材８２を構成する材料も特に限定されるものではなく、従来からまな板の材料として用いられてきた、檜、イチョウ、朴、柳、桐、ヒバ、ケヤキ、スプルースなどの比較的堅い木材などの他に、食品衛生法に適合した合成樹脂、例えば、ポリプロピレン（ＰＰ）、ポリエチレン（ＰＥ）などの合成樹脂を用いることができる。 Moreover, the material which comprises this cutting board member 82 is not specifically limited, It is comparatively hard, such as a cocoon, a ginkgo, a magnolia, a willow, a paulownia, a hiba, a zelkova, and a spruce which has been conventionally used as a cutting board material. In addition to wood and the like, synthetic resins compatible with the Food Sanitation Law, for example, synthetic resins such as polypropylene (PP) and polyethylene (PE) can be used.

このうち、特に公知の合成樹脂のうち、ジュラコン（登録商標）などに代表されるポリアセタール樹脂（ｐｏｌｙａｃｅｔａｌｒｅｓｉｎ）は、数多いエンジニアリングプラスチックのなかでも広い範囲の温度と長時間の荷重条件下で、優れた耐摩耗性、熱的特性、耐久性、耐薬品性などを有すると共に、引張り強さ、伸び、衝撃強さ、耐クリープ性、耐疲労性、弾性率、弾性回復性などの機械的特性をバランスよく有し、また、加工性にも富んでいることから、現在のところ本発明の食材裁断加工装置１００に適用するまな板部材用材質として最適である。また、さらにこのポリアセタール樹脂に抗菌剤などの添加剤を配合したり、その表面に抗菌加工などを施すようにすればなお良い。 Of these, among the known synthetic resins, polyacetal resins represented by Duracon (registered trademark) and the like are excellent under a wide range of temperatures and long-time load conditions among many engineering plastics. It has wear resistance, thermal properties, durability, chemical resistance, etc., and balances mechanical properties such as tensile strength, elongation, impact strength, creep resistance, fatigue resistance, elastic modulus and elastic recovery. Since it has a lot and has high workability, it is currently optimal as a material for a cutting board member applied to the food cutting apparatus 100 of the present invention. Further, an additive such as an antibacterial agent may be further added to the polyacetal resin, or an antibacterial process may be applied to the surface thereof.

次に、このような構成をした本発明の食材裁断加工装置１００の作用および効果を説明する。
図９に示すように、食材搬送部１１０の一部を構成する搬送ベルトコンベヤ１４を駆動させると共に、その搬送ベルトコンベヤ１４上に裁断加工対象となるブロック状の食材Ｓを載せると、その食材Ｓが押さえベルトコンベヤ５０によってその上側から押さえ付けられながら挟持されつつ図示矢印に示す搬送方向に搬送される。 Next, the operation and effect of the food cutting apparatus 100 of the present invention having such a configuration will be described.
As shown in FIG. 9, when the conveyor belt conveyor 14 constituting a part of the ingredient conveyor 110 is driven and a block-like ingredient S to be cut is placed on the conveyor belt conveyor 14, the ingredient S Is conveyed in the conveying direction shown by the arrow in the figure while being clamped while being pressed from above by the pressing belt conveyor 50.

そして、このようにしてその搬出端に達した食材Ｓは、その位置で所定の速度で上下動している食材裁断部１２０の包丁部材８０によって次々と裁断（スライス）された後、シュート部材９５を介して図示しない回収ボックスなどへ次々と投入されて食材Ｓの裁断加工が自動的（機械的）に行われることになる。
ここで、この包丁部材８０による食材Ｓの裁断加工の瞬間は、食材Ｓの搬送が停止している必要があることから、この食材搬送部１１０による食材Ｓの搬送は、包丁部材８０による食材Ｓの裁断加工と同期させて駆動（搬送）と停止を組み合わせた間歇的な搬送動作となる。なお、このような間歇的な搬送は、本発明者が前述した特許文献３で提案したような食材裁断加工装置における食材の搬送機構などを構成するためのラチェット装置などをそのまま適用することで容易に実現することができる。 And the foodstuff S which reached the carrying-out end in this way is cut | disconnected (slicing) one after another by the knife member 80 of the foodstuff cutting part 120 which is moving up and down at the predetermined speed at the position, Then, the chute | shoot member 95 Then, the food S is cut into the collection box (not shown) one after another, and the cutting of the food material S is performed automatically (mechanically).
Here, at the moment when the food material S is cut by the knife member 80, the conveyance of the food material S needs to be stopped. Therefore, the conveyance of the food material S by the food material conveying unit 110 is performed by the food material S by the knife member 80. Synchronously with the cutting process, the intermittent conveyance operation is a combination of driving (conveying) and stopping. Such intermittent conveyance is easy by directly applying a ratchet device or the like for configuring a food conveyance mechanism in the food cutting apparatus proposed by the present inventor in Patent Document 3 described above. Can be realized.

このように本発明の食材裁断加工装置１００は、搬送ベルトコンベヤ１４（食材搬送部１１０）の搬出端にまな板部材８２を設け、包丁部材８０が最下端に降下したときにその刃先８０ａと略直角に当接するように構成したため、従来人間の手作業で行われているような公知の包丁とまな板を用いた裁断方式と同じような良質な食材裁断加工を自動的（機械的）にかつ極めて衛生的に実現することができる。 As described above, the food cutting apparatus 100 according to the present invention is provided with the cutting plate member 82 at the carry-out end of the transfer belt conveyor 14 (food transfer unit 110), and is substantially perpendicular to the blade edge 80a when the knife member 80 is lowered to the lowest end. Because it is configured to come into contact with food, it automatically (mechanically) and extremely hygienically performs high-quality food cutting processing similar to the cutting method using a known knife and cutting board, which has been done manually by humans. Can be realized.

これによって、効率的な食材裁断加工が可能となると共に、裁断時に食材の細胞が潰れて液汁などの食材の旨味成分の一部が漏れ出してしまうといった不都合を確実に回避することができる。
また、この包丁部材８０の刃先８０ａと接触するまな板部材８２が搬送ベルトコンベヤ１４の搬出端に固定された状態で用いられるため、その表面に無数の傷が付くようなことがなく、切断傷は原則として１箇所のみとなる。 As a result, efficient cutting of the food can be achieved, and it is possible to reliably avoid the inconvenience that the cells of the food are crushed and part of the umami component of the food such as juice is leaked at the time of cutting.
Further, since the cutting plate member 82 that contacts the cutting edge 80a of the knife member 80 is used in a state of being fixed to the carry-out end of the conveyor belt conveyor 14, there is no possibility that the surface is innumerable and the cut flaws are not damaged. As a rule, there is only one place.

このため、例えば、歯ブラシのような洗浄器具を用いてその表面を数回程度擦るようにして洗浄すれば、洗浄作業が極めて容易かつ確実に行えると共に、雑菌の繁殖などといった衛生上の問題も容易に回避することができる。
また、消毒作業は、アルコール、その他の消毒液をスプレー容器などによって１吹きすれば完了するため、極めて衛生的で安全、安心な装置を提供することができる。 For this reason, for example, if the surface is cleaned by rubbing the surface several times using a cleaning tool such as a toothbrush, the cleaning operation can be performed very easily and reliably, and hygiene problems such as propagation of germs are also easy. Can be avoided.
In addition, since the disinfection operation is completed by spraying alcohol or other disinfectant liquid with a spray container or the like, an extremely hygienic, safe and reliable apparatus can be provided.

また、このまな板部材８２は、包丁部材８０の長手方向に延びる板状に形成されているため、装置１００全体に占めるまな板部材８２の設置スペースが狭小で済むと共に、製造コストなども極めて安価にすることが可能となる。
また、このまな板部材８２を、断面矩形状に形成すると共に、搬送ベルトコンベヤ１４の搬出端に位置する支持部材９０上に固定部材９２を介して着脱自在に取り付けたため、まな板部材８２のある面が包丁部材８０との接触により摩耗したり大きく傷ついたりした場合には、一旦そのまな板部材８２を支持部材９０から取り外し、摩耗した面と他の新たな面とを入れ替えてから再び付け替えることで一つのまな板部材８２を再利用することができる。 Further, since the cutting board member 82 is formed in a plate shape extending in the longitudinal direction of the kitchen knife member 80, the installation space for the cutting board member 82 occupying the entire apparatus 100 can be reduced, and the manufacturing cost and the like can be extremely low. It becomes possible.
In addition, the cutting board member 82 is formed in a rectangular shape in cross section, and is detachably attached to the supporting member 90 located at the carry-out end of the conveyor belt conveyor 14 via the fixing member 92, so that the surface on which the cutting board member 82 is provided. When worn or severely damaged due to contact with the kitchen knife member 80, the cutting board member 82 is once removed from the support member 90, and the worn surface and another new surface are replaced and then replaced again. The cutting board member 82 can be reused.

すなわち、本実施の形態では、このまな板部材８２を断面矩形状にしたことから、少なくとも上下２面（２回）の再利用が可能となる。この結果、まな板部材８２に要する費用対効果も大幅に上昇し、優れた経済性を発揮することができる。
また、前記食材搬送部１１０の押さえベルトコンベヤ６０を構成する包丁部材８０側のプーリー５６の外径を、例えば人間の指の大きさに近いφ２５ｍｍ以下、望ましくはφ８ｍｍ〜２５ｍｍの小径にすれば、できるだけその包丁部材８０に近い位置でその上方側から食材を挟持するようになるため、より確実な裁断加工を実現することができる。 That is, in the present embodiment, since the cutting board member 82 has a rectangular cross section, at least two upper and lower surfaces (twice) can be reused. As a result, the cost-effectiveness required for the cutting board member 82 is significantly increased, and excellent economic efficiency can be exhibited.
Further, if the outer diameter of the pulley 56 on the knife member 80 side constituting the presser belt conveyor 60 of the food conveying unit 110 is, for example, φ25 mm or less, preferably φ8 mm to 25 mm, which is close to the size of a human finger, Since the food is sandwiched from the upper side as close to the knife member 80 as possible, a more reliable cutting process can be realized.

すなわち、前述したように一般に人間が公知の包丁とまな板を用い、手作業によって食材の裁断作業を行う場合、右手で包丁を扱う一方、左手でその食材をその裁断箇所に近い位置で押さえると共にその中指などで包丁の案内し、その左手を僅かずつずらしながら切断箇所の位置決めを行うようにしているが、本発明は、特に押さえベルトコンベヤの搬出端に位置するプーリーの外径を人間の指の大きさに近いφ２５ｍｍ以下の小径なものを用いれば、手作業による裁断作業と同様に裁断位置に近い位置で食材を確実に押さえ込むことができるため、裁断位置のずれなどがなくなり、均一で良質な自動裁断加工を確実に実現することができる。 That is, as described above, generally when humans use a known knife and cutting board to cut food by hand, the knife is handled with the right hand while the food is pressed with the left hand at a position close to the cutting position and The knife is guided with a middle finger or the like, and the position of the cutting is positioned while slightly shifting the left hand, but in the present invention, in particular, the outer diameter of the pulley positioned at the carry-out end of the holding belt conveyor By using a small diameter φ25mm or less that is close to the size, the food can be pressed down at a position close to the cutting position as in the case of the manual cutting work, so there is no deviation in the cutting position and the quality is uniform and high quality. Automatic cutting can be realized reliably.

また、前述したように搬送ベルトコンベヤ１４の搬出端とまな板部材８２との間に、このまな板部材８２表面と面一に連続する渡し部材９４を備えたため、その間の隙間がなくなってスムーズにその食材を搬送ベルトコンベヤ１４の搬出端からまな板部材８２側に搬送することができる。なお、この搬送ベルトコンベヤ１４の搬出端側のプーリー１６も押さえベルトコンベヤ６０のプーリー５６と同様に小径のものにすれば、搬送ベルトコンベヤ１４の搬出端とまな板部材８２との間をより小さくすることができる。
また、このまな板部材８２を、耐摩耗性や耐衝撃性などに優れたポリアセタール樹脂から構成すれば、包丁部材８０の切れ味を損なうことなく長期に亘ってその機能を維持することが可能となる。 Further, as described above, since the transfer member 94 is provided between the carry-out end of the conveyor belt conveyor 14 and the cutting plate member 82 so as to be flush with the surface of the cutting plate member 82, there is no gap between them, and the food is smooth. Can be conveyed from the carry-out end of the conveyor belt conveyor 14 to the cutting plate member 82 side. If the pulley 16 on the carry-out end side of the conveyor belt conveyor 14 is also of a small diameter like the pulley 56 of the holding belt conveyor 60, the gap between the carry-out end of the conveyor belt conveyor 14 and the cutting plate member 82 is made smaller. be able to.
Further, if the cutting board member 82 is made of a polyacetal resin excellent in wear resistance and impact resistance, the function of the knife member 80 can be maintained for a long time without impairing the sharpness of the knife member 80.

なお、図２および図９に示すように本実施の形態では、このまな板部材８２にシュート部材９５を設け、このまな板部材８２の位置で食材Ｓを裁断するごとに裁断片をシュート部材９５から図示しない回収ボックスなどに落下させるようにしたが、図１１や図１２などに示すように裁断後もできるだけ元の形を維持したいような食材Ｓの場合、例えば漬け物やハムなどの食材Ｓの場合には、図１０に示すようにこのまな板部材８２の下流側に搬送ベルトコンベヤ１４と同じ構造をした下流側搬送ベルトコンベヤ９６などをその同じ高さに設けるようにすれば食材Ｓの元の形を崩すことなく良質な裁断加工を実施することができる。 As shown in FIGS. 2 and 9, in this embodiment, a chute member 95 is provided on the cutting board member 82, and a cut piece is shown from the chute member 95 each time the food S is cut at the position of the cutting board member 82. In the case of food S that wants to maintain the original shape as much as possible after cutting, as shown in FIGS. 11 and 12, for example, in the case of food S such as pickles and ham. As shown in FIG. 10, if the downstream conveyor belt conveyor 96 having the same structure as that of the conveyor belt conveyor 14 is provided at the same height on the downstream side of the cutting board member 82, the original shape of the foodstuff S can be obtained. High quality cutting can be performed without breaking.

本発明に係る食材裁断加工装置の実施の一形態を示す正面図（包丁部材が最下端に位置している状態）である。It is a front view (state where a knife member is located in the lowest end) which shows one embodiment of a food material cutting processing device concerning the present invention. 本発明に係る食材裁断加工装置の実施の一形態を示す側面図（包丁部材が最下端に位置している状態）である。It is a side view (state where a knife member is located in the lowest end) which shows one embodiment of a food material cutting processing device concerning the present invention. 本発明に係る食材裁断加工装置の実施の一形態を示す正面図（包丁部材が最上端に位置している状態）である。It is a front view (state where a knife member is located in the uppermost end) which shows one embodiment of a foodstuff cutting processing device concerning the present invention. 本発明に係る食材裁断加工装置の実施の一形態を示す側面図（包丁部材が最上端に位置している状態）である。It is a side view (state where a knife member is located in the uppermost end) which shows one embodiment of a food material cutting processing device concerning the present invention. 本発明に係る食材裁断加工装置を構成する食材搬送部の実施の一形態を示す正面図である。It is a front view which shows one Embodiment of the foodstuff conveyance part which comprises the foodstuff cutting processing apparatus which concerns on this invention. 本発明に係る食材裁断加工装置を構成する食材搬送部の実施の一形態を示す正面図である。It is a front view which shows one Embodiment of the foodstuff conveyance part which comprises the foodstuff cutting processing apparatus which concerns on this invention. 本発明に係る食材裁断加工装置の食材搬送部の搬出端付近の構造を示す斜視図である。It is a perspective view which shows the structure of the carrying-out end vicinity of the foodstuff conveyance part of the foodstuff cutting processing apparatus which concerns on this invention. 本発明に係る食材裁断加工装置の食材搬送部の搬出端に設けられるまな板部材の構造および取付け状態を示す斜視図である。It is a perspective view which shows the structure and attachment state of the cutting board member provided in the carry-out end of the foodstuff conveyance part of the foodstuff cutting processing apparatus which concerns on this invention. 本発明に係る食材裁断加工装置の作用を示す説明図である。It is explanatory drawing which shows the effect | action of the foodstuff cutting processing apparatus which concerns on this invention. 本発明に係る食材裁断加工装置の他の構成例を示す説明図である。It is explanatory drawing which shows the other structural example of the foodstuff cutting processing apparatus which concerns on this invention. まな板上の食材を搬送しながらカッターによって裁断加工する状態を示す概念図である。It is a conceptual diagram which shows the state cut with a cutter, conveying the foodstuff on a cutting board. ベルトコンベヤ上の食材を搬送しながらカッターによって裁断加工する状態を示す概念図である。It is a conceptual diagram which shows the state cut | judged with a cutter, conveying the foodstuff on a belt conveyor.

Explanation of symbols

１００…食材裁断装置
１１０…食材搬送部
１２０…食材裁断部
１４…搬送ベルトコンベヤ
５０…押さえベルトコンベヤ
５６…押さえベルトコンベヤの搬出端側プーリー
８０…包丁部材
８０ａ…刃先
８１…支持枠体
８２…まな板部材
８３…直動軸受
８４…包丁駆動機構
８６…Ｖプーリー
８８…クランク部材
９０…支持部材
９１…取付け溝
９２…固定部材
９３…取付けボルト
９４…渡し部材
Ｓ…食材 100 ... Food cutting device
110: Food conveying section 120 ... Food cutting section 14 ... Conveying belt conveyor
50 ... Holding belt conveyor
56 ... Pull-out end side pulley of pressing belt conveyor 80 ... Knife member 80a ... Cutting edge 81 ... Supporting frame body 82 ... Cutting plate member 83 ... Linear motion bearing 84 ... Knife drive mechanism 86 ... V pulley 88 ... Crank member 90 ... Support member 91 ... Mounting groove 92 ... Fixing member 93 ... Mounting bolt 94 ... Transfer member S ... Food

Claims

A food material cutting unit having a food material conveying unit that conveys the food material in a substantially horizontal direction, and a food material cutting unit that cuts the food material conveyed by the food material conveying unit,
The food cutting unit includes a knife member positioned at a carry-out end of the food conveying unit, a knife driving mechanism that moves the knife member up and down substantially vertically at the position to cut the food, and the knife driving mechanism A food cutting apparatus characterized by having a cutting board member having a surface that is flush with the cutting edge when the knife is lowered to the lowermost end.

In the food cutting apparatus according to claim 1,
The said cutting board member is formed in the plate shape extended in the longitudinal direction of the said kitchen knife member, and the thickness of the conveyance direction of a foodstuff is smaller than the height of the vertical movement direction of the said kitchen knife member, The foodstuff cutting processing apparatus characterized by the above-mentioned.

In the food cutting apparatus according to claim 2,
The cutting board member is formed in a plate shape in which the thickness in the food conveying direction is smaller than the height in the vertical movement direction of the knife member, and a fixing member is placed on the support member positioned at the carry-out end of the food conveying unit. The food cutting apparatus characterized by being attached detachably via.

In the foodstuff cutting apparatus according to any one of claims 1 to 3,
The food conveying unit is composed of a pair of upper and lower belt conveyors that span an endless belt between pulleys,
Of the pair of belt conveyors, the pulley on the knife member side of the presser belt conveyor that holds the food from above has an outer diameter of 25 mm or less.

In the food cutting apparatus according to claim 4,
A food material cutting apparatus comprising a transfer member that is continuous with a surface of the cutting board member between a carry-out end of the food conveying unit and the cutting board member.

In the food cutting apparatus according to any one of claims 1 to 5,
The food cutting apparatus according to claim 1, wherein the cutting board member is made of a synthetic resin conforming to the Food Sanitation Law.