JP2008246669A - Food slicer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food slicer correcting curving distortion in a portion to be cut of foods to be cut, which is easily caused in a cutting operation. <P>SOLUTION: This food slicer comprises: a cutting part with a rotary cutting blade; a food loading part for loading a food to be cut; and a cutting thickness adjusting part having a cutting thickness adjusting plate and adjusting thickness of a cutting piece to be cut from the cut food. A cut part supporting part of the cut food having a support member supporting the cut portion of the cut food from below is provided on the front side at a tip of the food loading part located in a stand-by position of a cutting operation, and the support member is provided with: a support face positioned in the approximately same height as a top face of the tip of the food loading part and supporting the cut portion of the cut food; and an arc-like guide face positioned along and adjacent to a blade tip starting from a blade tip end of the support face and protecting the blade tip. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a food slicer that cuts food such as meat. More specifically, the present invention relates to a food slicer that has an excellent cutting effect and is unlikely to generate food scraps and chips such as meat and meat scraps during cutting work.

  In the food industry, food slicers that cut and process meat and the like are used. A food slicer is a device that cuts and processes processed food such as frozen food, refrigerated food, and fresh food with a rotary cutting blade.

Japanese Patent Laid-Open No. 2003-089,095 JP 2002-239,981 A JP 2002-018,781 A Japanese Patent Laid-Open No. 2001-038,679 Japanese Patent Application No. 11-300,694 Japanese Patent Application No. 11-267,997 Japanese Patent Application No. 11-216,699 Japanese Patent Application No. 11-198,095 Japanese Patent Application No. 11-048,188 Japanese Patent Application No. 10-337,689 Japanese Patent Application No. 10-230,498 Japanese Patent Application No. 09-248,792 Japanese Patent Application No. 09-076,193 Japanese Patent Application No. 09-057,689

  JP-A-2003-089,095, JP-A-2002-239,981, JP-A-2002-018,781, JP-A-2001-038,679, JP-A-11-300,694, JP-A-11-267,997 No. 11-216,699, No. 11-198,095, No. 11-048,188, No. 10-337,689, No. 10-230,498, No. 10-230,498 No. 09-248,792, Japanese Patent Application No. 09-076,193, and Japanese Patent Application No. 09-057,689 disclose conventional typical meat slicers for processing meat.

  A conventional meat slicer will be described with reference to FIG. 13. The meat slicer 10 mainly includes a cutting unit (not shown) having a rotary cutting blade 12 that rotates at high speed, and a meat block loading unit that loads the meat block 14. 16 and a wall thickness adjusting unit (which is not suitable for adjusting the wall thickness of the meat piece formed by being cut by the wall thickness adjusting plate 18 capable of adjusting the distance d between the front end portion 16a of the wall stacking portion 16). (Illustrated). In the cutting operation of the meat chunk 14, the cutting portion and the meat chunk stacking portion 16 are relatively operable between the standby position of the cutting operation and the cutting position (that is, cutting with the rotary cutting blade 12). When the part is in the fixed position, the lump stacking part 16 reciprocates between the waiting position for the cutting operation and the cutting position. The cutting part provided with the blade 12 reciprocates between the standby position for the cutting operation and the cutting position). The meat chunk 14 loaded on the meat chunk loading section 16 is transferred from the standby position to the cutting position relatively during the cutting operation, and is cut by the rotary cutting blade 12 that rotates at a high speed, and is cut at this time. The meat piece is adjusted to a predetermined thickness by the thickness adjusting plate 18 of the thickness adjusting unit.

  In the present specification, for convenience of explanation, the meat before processing is referred to as a meat chunk, the cut meat is referred to as a meat piece, the portion of the meat that is cut into a meat piece is referred to as a cut portion, and will be described later. As described above, the meat cuts or chips generated during the cutting operation are referred to as meat scraps.

  By the way, in the conventional food slicer 10 as shown in FIG. 13, the meat lump 14 and the meat pieces contain liquid components such as blood and gravy, so that the blade surface 12 a is cut during the cutting operation by the rotary cutting blade 12. The surface to be cut of the meat chunk 14 or the piece of meat may be brought into close contact with the blade surface 12a of the rotary cutting blade 12 due to an adsorption force caused by a water film phenomenon or a vacuum phenomenon generated between the meat and the cut surface of the meat. Further, an interval d corresponding to the thickness of the meat piece to be cut exists between the tip end portion 16a of the meat mass stacking portion 16 at the standby position for the cutting operation and the thickness adjusting plate 18 of the thickness adjusting portion. When the cut portion 14a of the meat chunk 14 cut into meat pieces is cut by the rotary cutting blade 12, the portion 14a is in a suspended state in the space d. For this reason, for example, while moving the meat block 14 in a direction in which the tip of the meat block 14 comes into contact with the thickness adjusting plate 18, the meat block loading unit 16 loaded with the meat block 14 is relatively positioned with respect to the rotary cutting blade 12. When the cutting operation of the meat block 14 that is continuously reciprocated is performed, the tip of the cut portion 14a that floats in the air of the meat block 14 is in sliding contact with the thickness adjusting plate 18, and the reciprocation of the meat block loading unit 16 is performed. Depending on the movement, it is swung in the vertical direction and / or the left-right direction, or compressed and / or expanded by being pushed back in the transfer direction, to the cut portion 14a of the meat block 14 located in the portion of the gap d. Inevitable bending distortion occurs.

  In addition, the rotary cutting blade 12 is adjusted so as to be substantially perpendicular to the meat block 14, but if the bending portion 14b of the meat block 14 is bent and deformed during the cutting operation as described above, the rotary cutting blade 12 is rotated. The blade 12 strikes the meat block 14 at an angle, and the cutting efficiency decreases. Further, if the rotary cutting blade 12 does not hit the meat block 14 in this manner, the cut surface of the meat piece is rough, and the quality of the formed meat piece itself deteriorates.

  Furthermore, when the rotary cutting blade 12 strikes the meat block 14 at an angle, it becomes difficult to cut portions such as streaks and membranes included in the meat block 14, and a phenomenon occurs that is pulled by the cutting edge of the rotary cutting blade 12. Many meat scraps are produced. If the meat scraps are not removed from time to time, they will adhere to the cut pieces of meat and reduce the quality of the product, or will be scattered in the circumferential direction by the rotating cutting blade 12 that rotates at a high speed, which creates a sanitary environment in the workplace. It can also cause deterioration. In addition, even if a small amount of meat scrap is generated during a single cutting operation, a large amount of meat scrap is generated in the workplace of the mass production system, and the yield of the pieces of meat cut out from the meat block 14 is reduced accordingly. Economic loss will occur. In addition, the removal of meat scraps takes time and labor, and leads to an increase in the cost of the product itself.

  In addition, the rotary cutting blade 12 is usually formed in a concave shape like a cup whose back surface side is recessed from the outer peripheral edge side toward the center, and if the blade edge wears down after being used, The circumference of the rotary cutting blade 12 gradually decreases with wear, and as a result, the position of the cutting edge of the rotary cutting blade 12 gradually moves away from the tip of the meat lump stacking portion 16, and from the tip of the meat lump stacking portion 16 The blade tip of the rotary cutting blade 12 comes into contact with the cut portion 14a of the meat chunk 14 at a distant position, and the above problem tends to become more serious.

  The present invention has been made in view of the problems of the conventional food slicer as described above, and an object of the present invention is to provide the food loading section on the front side of the front end of the food loading section at the standby position for the cutting operation. When the cutting work is performed by providing a cut food support portion that supports the cut portion of the cut food to be cut by the cut thickness adjusting section, which is adjusted by the cut thickness adjusting section, from below. Correct the bending distortion of the cut portion of the food to be cut, which is likely to occur, so that the cutting edge of the rotary cutting blade abuts the cut food almost perpendicularly, thereby improving the cutting efficiency and the quality of the product consisting of the formed cut pieces. It is an object of the present invention to provide a new and improved food slicer capable of improving and further greatly reducing the amount of meat scrap generated during a cutting operation.

  Furthermore, another object of the present invention is to cover the food to be cut that protrudes from the tip of the food stacking part and floats in the air even when the thickness of the cut piece formed by the cut thickness adjusting part is changed. It is an object of the present invention to provide a new and improved food slicer that can easily adjust the position and width of a support surface that supports a cut portion according to the cut portion.

  That is, the present invention is provided with a cutting portion having a rotary cutting blade having the blade back side as the cutting surface at the cutting position, and disposed near the blade surface on the blade back side of the rotary cutting blade, A food stacking unit that is loaded and reciprocates between a cutting operation standby position and a cutting position relative to the cutting unit, and the food that is on the blade surface side of the rotary cutting blade and is in the cutting operation standby position There is a cutting thickness adjusting plate that is arranged opposite to the leading end of the loading portion and can adjust the distance from the leading end, and the thickness of the cut piece cut from the food to be cut by the rotary cutting blade is adjusted. A cutting thickness adjusting section that waits for a cutting operation relative to the cutting section and the food stacking section while the leading end side of the cut food loaded on the food stacking section is in contact with the cutting thickness adjusting plate The food to be cut has a desired thickness by reciprocating between the position and the cutting position. A food slicer that cuts into a cut piece of the food, and is placed on the front side of the front end of the food loading portion at a cutting operation standby position and is loaded on the food loading portion and adjusted by the cutting thickness adjusting plate to obtain a desired slice A cut food support unit is provided that includes a support member that supports a cut portion of the cut food serving as a cut piece of thickness from below, and the support member includes the food loading unit. A food slicer characterized by being provided with a support surface that is located at substantially the same height as the upper surface of the tip portion and supports a portion to be cut of the food to be cut at least in the vicinity of the cutting edge of the rotary cutting blade. .

  In the present invention, the cutting portion, the cutting thickness adjusting portion, and the to-be-cut portion supporting portion are in a fixed position, and the food loading portion on which the food to be cut is loaded at the time of cutting operation is its standby position and cutting position. It is preferable that the food to be cut is cut into pieces having a desired thickness by reciprocating between the two.

  In addition, the cutting thickness adjusting portion is at least a cutting edge position of the rotary cutting blade along the cutting edge of the rotary cutting blade so as to be substantially continuous with the arcuate guide surface formed on the support member of the cut portion supporting portion. It is preferable to provide an arcuate contour portion that is located closer to the blade surface and protects the cutting edge of the rotary cutting blade.

  Further, with respect to the to-be-cut portion supporting portion, there is provided a position adjusting portion for bringing the position of the supporting surface of the supporting member closer to and away from the front surface of the front end portion of the food stacking portion. An auxiliary guide portion having an arcuate contour portion along the cutting edge may be provided, or a finger betting hole for removing or attaching the auxiliary guide portion may be provided.

  In the present invention, the support surface formed on the support member only needs to be able to support the cut portion of the food to be cut in the vicinity of the cutting edge of the rotary cutting blade, and the front end portion of the food stacking portion at the waiting position for the cutting operation It may be formed so as to be opposed to each other in the entire width direction of the food, and partially opposed to each other in a part in the width direction of the tip of the food stacking portion (the cutting edge side of the rotary cutting blade). It may be formed.

  Furthermore, the arcuate guide surface formed on the support member is only required to protrude at least from the blade tip position of the rotary cutting blade to the blade surface side to protect the blade tip, and the circumferential length of the rotary cutting blade. The shape, size, etc., such as the protruding dimensions protruding from the sheath position toward the blade surface side, can be appropriately designed.

  According to the food slicer according to the present invention, the cut portion of the cut food that is loaded on the food loading portion and adjusted by the cut thickness adjusting portion to become a cut piece having a desired thickness when the cut food is cut. By providing a cut portion supporting portion of the food to be cut that supports the cut portion of the cut food, it is possible to correct the bending distortion of the cut portion of the cut food that is likely to occur at the time of the cutting operation particularly in a raw meat lump, etc. The cutting edge of the blade is in contact with the food to be cut almost vertically, thereby improving the cutting efficiency and improving the quality of the product by cleanly finishing the cut surface of the formed cut piece. The amount of cut meat such as meat scraps can be greatly reduced.

  Further, according to the food slicer according to the present invention, even when the thickness of the cut piece formed by the cut thickness adjusting unit is changed, the cut food that protrudes from the tip of the food loading unit and floats in the air The position and width of the support surface that supports the part to be cut can be easily adjusted according to the part to be cut.

  Exemplary embodiments of the present invention will be described below in detail with reference to the accompanying drawings. In addition, in this specification and drawing, about the component which has the substantially same function structure, duplication description is abbreviate | omitted by attaching | subjecting the same code | symbol.

  1 to 7 show an embodiment of a food slicer of the present invention applied to a meat slicer 100 in which the food to be cut is a meat chunk M and the cut piece is a meat piece MP.

  As shown in FIGS. 1 to 3, the meat slicer 100 of this embodiment includes a cutting unit 200 including a rotary cutting blade 202 having a blade surface 202 a at a cutting position on the back surface side of the blade, and the rotary cutting blade. Meat lump loading unit (food loading unit) 300, which is disposed near the blade surface 202a on the back side of the blade 202 and loads the food M to be cut and reciprocates between the standby position and the cutting position of the cutting operation. And the meat lump disposed on the surface side of the rotary cutting blade 202 opposite to the front end portion 302a of the meat lump stacking portion 300 at the cutting operation standby position, and at the cutting operation standby position. A thickness adjustment plate (cutting thickness adjustment plate) 402 having an adjustable distance d from the leading end 302a of the stacking portion 300, and a thickness of a piece of meat MP formed by cutting the meat block M with the rotary cutting blade 202 And a wall thickness adjusting part (cutting thickness adjusting part) 400 for adjusting the angle.

  Further, in the meat slicer 100 of this embodiment, the cutting unit 200 and the thickness adjusting unit 400 are in a fixed position, and the meat lump stacking unit 300 is connected to the cutting unit 200 between the standby position of the cutting operation and the cutting position. By reciprocating between them, the meat chunk M is cut into pieces MP having a desired thickness. However, the present invention is not limited to such an example, and all the foods in which the cutting part 200 and the meat lump stacking part 300 reciprocate relatively between the standby position of the cutting operation and the cutting position to perform the cutting operation. Needless to say, the present invention can also be applied to a food slicer that can be applied to a slicer and has a structure in which the meat lump 300 is fixed and the cutting unit 200 is moved.

  More specifically, the meat slicer 100 is installed on a base 108 having four legs 106 provided with a moving vehicle 102 and a fixture 104. The base 108 is provided with a drive unit 110 in which a drive system (not shown) such as motors for driving the cutting unit 200 and the meat lump stacking unit 300 is accommodated. The drive unit 110 is provided with a storage 112 that can store tools such as a grinder that polishes the rotary cutting blade 202, and an operation switch 114 that operates the drive system is provided on the upper side of the drive unit 110. Is provided. Further, a safety bar 116 is provided on the base 108.

  A table 120 on which the cutting unit 200, the meat lump stacking unit 300, and the wall thickness adjusting unit 400 are installed is attached to the top of the drive unit 110. A control unit 130 is provided on the front side of the table 120. A control panel 132 is provided on the side surface of the control unit 130, and the number of rotations of the rotary cutting blade 202, the moving speed of the meat lump stacking unit 300, and the like can be controlled. Further, an emergency stop switch 134 is provided in front of the control unit 130.

  The cutting unit 200 is provided with a high-speed rotary cutting blade 202. A rotary blade cover 204 is provided on the upper portion of the rotary cutting blade 202 along the outer peripheral contour of the rotary cutting blade 202 to prevent flesh from being scattered around in response to the rotation of the rotary cutting blade 202 during the cutting operation. To do. Further, the cutting unit 200 is provided with a polishing device 210. The polishing apparatus 210 includes an outer blade polishing section 212, an inner blade polishing section 214, and a position adjustment handle 216. When the cutting edge of the rotary cutting blade 202 is worn, the position adjustment handle 216 of the polishing apparatus 210 causes the outer blade to be polished. The positions of the polishing unit 212 and the inner blade polishing unit 214 are adjusted, and the cutting edge of the rotary cutting blade 202 is polished. In FIG. 1, the outer blade polishing section 212 and the inner blade polishing section 214 are omitted.

  The meat mass loading unit 300 includes a conveyor 302 (see FIG. 6) for transferring the loaded meat mass M toward the thickness adjusting plate 402, and a meat mass holding panel 304 that holds the side surfaces of the meat mass M. Further, a meat block presser roller 306 that presses the meat block M from above is provided. In FIG. 1, the meat block pressing roller 306 is omitted. Below the meat block holding panel 304, a feed amount adjustment handle 310 for adjusting the feed amount of the conveyor 302, a holding position adjustment handle 312 for adjusting the holding position of the meat block holding panel 304, and the conveyor 302 for manually feeding A conveyor adjustment lever 314 and a removal handle 316 are provided.

  As shown in FIGS. 8 and 9, the meat block holding panel 304 located on the opposite side of the rotary cutting blade 202 is provided with a biasing means 320 for biasing the meat block holding panel 304 in the direction of the rotary cutting blade 202. ing. The urging means 320 includes a guide bar 322 attached to the meat block holding panel 304 and a push table 324 configured separately from the meat block holding panel 304. The guide bar 322 is attached to the push table 324 and the meat block holding panel 304 via elastic means 326 such as a spring.

  A safety valve 328 made of a buffer material such as a synthetic resin is provided at the front end portion of the push table 324 on the rotary cutting blade 202 side, and can receive the front end portion 202a of the rotary cutting blade 202 during a cutting operation. Further, the stopper 324 is provided with a stopper 330 so that the meat lump stacking unit 300 does not go too far to the cutting unit 200. The stopper 330 can be engaged with a stopper 332 provided on the thickness adjustment plate 402 to limit the amount of movement of the meat lump stacking unit 300 in the direction of the cutting unit 200.

  1 to 3 and FIG. 5, the thickness adjusting unit 400 is brought into contact with the tip of the meat block M transferred by the conveyor 302 of the meat block loading unit 300, and the cut portion of the meat block M is cut. A thickness adjusting plate 402 that defines the thickness of the portion (that is, the portion to become the piece of meat MP), and a tip end portion 302a of the mass lump stacking portion 300 of the thickness adjusting plate 402 so as to cut the piece of meat MP into a desired thickness. A position adjusting unit 404 for adjusting the distance d from the position and a position adjusting handle 406 for driving the position adjusting unit 404 are provided. Then, on the rotary cutting field blade 202 side of the thickness adjusting plate 402, the rotary cutting blade 202 is substantially continuous with an arcuate guide surface 546 formed on a support member 540 of the cut portion support portion 500 described later. An arcuate contour 402a that protects the cutting edge of the rotary cutting blade 202 is provided along the cutting edge at least on the blade surface side from the position of the rotary cutting blade 202.

  Further, in the meat slicer 100 according to this embodiment, the front side 302a of the meat lump stacking unit 300 at the cutting operation standby position is loaded on the meat lump stacking unit 300, and the thickness adjusting plate 402 The cut portion supporting portion 500 of the meat block M is provided, which includes a support member 540 that supports the cut portion of the meat block M that is adjusted by the above and becomes the meat piece MP having a desired thickness from below. As will be described later, the to-be-cut portion supporting portion 500 is located on the supporting member 540 at substantially the same height as the upper surface 302b of the tip end portion 302a of the meat lump stacking portion 300, and at least the cutting edge of the rotary cutting blade 202 A support surface 544 that supports a portion to be cut of the meat mass M in the vicinity of the blade, and a blade edge side end portion of the support surface 544 that is positioned close to the blade edge, and at least the blade edge position of the rotary cutting blade 202 An arcuate guide surface 546 that protrudes further toward the blade surface side and protects the blade edge is provided. Furthermore, the to-be-cut part support part 500 is provided so that operation | movement of the cutting part 200 and the meat lump loading part 300 may not be prevented.

  With reference to FIGS. 4 to 7, the configuration of the to-be-cut portion supporting portion 500 of this embodiment will be described in more detail. The to-be-cut portion supporting portion 500 includes a bracket 510, a supporting member 540, and an auxiliary guide portion 570. The bracket 510 includes a base portion 512 that can be fixed to the table 120 with bolts B from the back surface, and a wall portion 514 that stands vertically from the base portion 512. On the wall surface of the wall portion 514 on the support member 540 mounting side, an accommodation groove 518 capable of accommodating a columnar spacing adjuster 516 is formed. A fastening hole 520 into which a fastening bolt 524 can be screwed is formed in the center of the bottom surface of the receiving groove 518. The screwing position of the fastening bolt 524 can be adjusted by a length adjusting nut 526, as will be described later.

  A fastening hole 522 is also formed in the center of the interval adjuster 516 so as to correspond to the fastening hole 520 provided on the bottom surface of the housing groove 518. Therefore, the spacing adjusting tool 516 can be accommodated in the receiving groove 518 by pushing the fastening bolt 524 through the fastening hole 522 of the spacing adjusting tool 516 and the fastening hole 520 of the receiving groove 518. Further, a key hole 528 is formed in the outer peripheral surface of the interval adjuster 516, and the interval adjuster 516 is brought to a desired position of the fastening bolt 524 by screwing and fixing the fixing key 530 into the key hole 528. Can be fixed.

  The support member 540 includes a flat plate 542 that can be erected substantially perpendicular to the table 120. The height of the flat plate 542 is such that the upper surface 302b of the tip end 302a of the conveyor 302 of the meat lump stacking unit 300, that is, the portion to be cut of the meat lump M from the tip end 302a of the meat lump stacking unit 300 is directed toward the thickness adjustment plate 402. A support surface 544 is formed that has a surface that is substantially the same height as the protruding height. Further, the end surface of the flat plate 542 on the cutting portion 200 side is aligned with the cutting edge (outer peripheral contour) of the rotary cutting blade 202, and the upper end thereof starts from the rotary cutting blade 202 side of the support surface 544. Arc guide that is positioned close to the blade edge of the rotary cutting blade 202 and protrudes at least from the blade edge position of the rotary cutting blade 202 to protect the blade edge until the blade edge is hidden behind the control unit 130 A surface 546 is formed. The formed arcuate guide surface 546 provided on the support member 540 not only prevents the cutting edge of the rotary cutting blade 202 from being damaged by hitting an external object, but also the cutting edge of the rotary cutting blade 202 is used by the operator. In addition to serving as a risk prevention mechanism that prevents the operator from being injured by hitting a finger, etc., in the present invention, the portion to be cut of the meat block M cut by the rotary cutting blade 202 is cut. It also serves as a guide for receiving the meat pieces MP in order from the portion immediately after it and guiding the formed meat pieces MP to a predetermined position.

  Further, as will be described later, the support member 540 allows the table 120 to approach and separate from the leading end 302a of the meat lump stacking unit 300 at the standby position for the cutting operation, and the cutting unit. Fine adjustments can be made in the directions of approaching and separating from 200, respectively. In addition, a slice hole 548 is provided at a predetermined position of the flat plate 542 so as to allow fine adjustment in the direction of approaching and separating from the cutting portion 200. A finger betting hole 550 for operation and an attaching bolt hole 552 for an auxiliary guide portion 570 described later are formed.

  Here, the installation method of the support member 540 will be described. First, the fastening bolt 524 is pushed through the fastening hole 520 of the bracket 510 fixed to the table 120. Next, the spacing adjuster 516 is attached to the fastening bolt 524, and the fastening handle 554 is attached by pushing through the slice hole 548 of the support member 540. At this time, it is possible to attach the support member 540 with fine adjustment in the direction in which the support member 540 is brought close to and separated from the cutting portion 200 by the slice hole 548. In addition to the initial setting, the sliced hole 548 is also used when the rotary cutting blade 202 is worn by use and the distance between the cutting edge of the rotary cutting blade 202 and the arcuate guide surface 546 of the support member 540 is increased. Thus, the support member 540 can be attached with its position adjusted in the direction in which the support member 540 approaches the cutting portion 200.

  The spacing adjuster 516 is fixed to the fastening bolt 524 by a fixing key 530 so as to hold the flat plate 542 of the support member 540 with the fastening handle 554. With this configuration, the flat plate 542 is made to the front end portion 302a of the meat lump stacking unit 300 at the standby position for the cutting operation according to the position of the thickness adjusting plate 402 that adjusts the cutting thickness of the meat piece MP to be cut. It can be moved and fixed in the direction of approaching and separating.

  In this way, according to the meat slicer 100 of this embodiment, as shown in FIG. 6, the distance between the tip end portion 302a of the meat lump stacking portion 300 at the standby position for the cutting operation and the thickness adjusting plate 402 At d, since the cut portion of the meat block M that is sent to the conveyor 302 of the meat block stacking unit 300 and protrudes from the leading end 302a of the conveyor 302 is supported by the support surface 544 of the support member 540, A good cutting operation can be performed without bending or distortion in the portion to be cut. As a result, the quality of the cut meat MP is improved, and the amount of meat waste generated during the cutting operation can be greatly reduced.

  In the illustrated example, the upper surface 302b of the front end portion 302a of the conveyor 302 and the support surface 544 are formed at substantially the same height, but the support surface 544 is slightly lowered below the upper surface 302b of the front end portion 302a. It may be configured. In the illustrated example, the support surface 544 is provided so as to be close to the front end portion 302a of the conveyor 302. However, a slight gap is provided between the front end portion 302a of the conveyor 302 and the support surface 544. Also good.

  According to this embodiment, an auxiliary guide portion 570 is provided on the cut portion support portion 500. The auxiliary guide portion 570 includes an arc-shaped contour portion 572 that substantially follows the arc-shaped guide surface 546 of the flat plate 542 of the support member 540, and protects the cutting edge of the rotary cutting blade 202 in combination with the flat plate 542. .

  The auxiliary guide portion 570 is provided with a slice hole 574. The auxiliary guide portion 570 is fixed to the flat plate 542 of the support member 540 by pushing the bolt B through the slice hole 574 and fastening with the nut N. Is done. At that time, the position can be finely adjusted by the slice hole 574, and the arcuate contour portion 572 of the auxiliary guide portion 570 and the arcuate guide surface 546 of the flat plate 542 can be matched. Even when the cutting edge of the rotary cutting blade 202 is worn during use as well as at the initial setting, the position of the flat plate 542 can be adjusted by finely adjusting the position of the auxiliary guide portion 570 through the slice hole 574. Without this, the cutting edge of the rotary cutting blade 202 can be guided and protected.

  In this embodiment, as shown in FIG. 6, the to-be-cut portion supporting portion 500 includes a distance adjusting tool 516, and according to the distance d between the thickness adjusting plate 402 and the tip end portion 302a of the conveyor 302, Although the position of the flat plate 542 provided with the support surface 544 can be moved closer to the tip end portion 302a of the meat lump stacking unit 300 in the standby position for the cutting operation, it can be moved in the direction of separating, The present invention is not limited to such an example. For example, as shown in FIG. 10, the interval adjuster 516 may be omitted and the flat plate 542 may be directly attached to the bracket 510. Alternatively, as illustrated in FIG. 11, the interval adjuster 516 may be omitted and the flat plate 542 may be directly attached to the meat lump stacking unit 300. As for the shape of the flat plate 542, a support surface 544 is formed on the upper surface, and an arcuate guide surface 546 may be formed along the blade edge on the blade edge side of the rotary cutting blade 202. For example, as shown in FIGS. As shown, it can be configured as a flat plate having a step, or as shown in FIG. 12, it can be configured as a flat plate having no step.

  Next, the operation of the meat slicer configured as described above will be described in detail. First, the thickness adjusting plate 402 is positioned by the position adjusting handle 406 so that the desired thickness MP can be cut. Next, the length adjusting nut 526 is released, the fastening bolt 524 and the distance adjusting tool 516 linked to the fastening bolt 524 are moved, and the support surface 544 of the flat body 542 of the supporting member 540 that is in close contact with the distance adjusting tool 516 is thick. In the space between the adjustment plate 402 and the tip 302a of the conveyor 302 of the meat lump 300, the support member 540 is positioned so as to be substantially the same as the meat lump loading surface of the conveyor 302, and the length of the fastening handle 554 is long. Tighten the adjustment nut 526 and fix it firmly. At this time, setting is performed so that the arcuate guide surface 546 of the flat plate 542 and the arcuate contour portion 572 of the auxiliary guide portion 570 are close to each other within a range that does not interfere with the cutting edge of the rotary cutting blade 202 during the cutting operation.

  After the initial setting is completed, the meat block M is loaded on the meat block loading unit 300 and fixed by the meat block holding panel 304 and the press roller 306. Thereafter, the conveyor 302 is driven to bring the leading end of the meat block M into contact with the thickness adjusting plate 402. At this time, according to the meat slicer 100 of this embodiment, the support surface 544 of the cut portion support portion 500 is located at the distance d between the thickness adjusting plate 402 and the tip portion 302a of the conveyor 302. Since the upper surface 302b of the front end portion 302a is substantially flush with the upper surface 302b, the meat block M cut off from the front end portion 302a of the conveyor 302 toward the thickness adjusting plate 402 to be cut. The part is supported without sagging, bending or distorting.

  In this state, as shown in FIG. 8, when the meat lump stacking unit 300 is moved in the direction of the cutting unit 200, the cutting edge of the rotary cutting blade 202 is substantially perpendicular to the portion to be cut of the meat mass M. It is possible to perform an efficient cutting operation. Furthermore, since the part to be cut of the meat mass M is supported by the support surface 544 of the part to be cut support 500 until immediately before being cut at the time of the cutting operation, even by friction with the rotary cutting blade 202 at the time of the cutting work, The meat block M is prevented from being bent or distorted, and cutting is performed efficiently. As a result, the cut surface of the cut meat piece MP becomes smooth, and the quality of the product can be improved. In addition, even if the meat block M contains muscles and membranes, these muscles and membranes are also cut reliably, so it is difficult for meat scraps to be generated and the surrounding environment can be kept hygienic and economical cutting. Work can be done.

  Further, when the lump stacking unit 300 is moved in the direction of the cutting unit 200, as shown in FIG. 9, the stopper 330 provided on the push stand 320 of the lump stacking unit 300 and the thickness adjusting plate 402 are provided. After that, only the meat mass M clamped by the meat mass holding panel 304 against the elastic means 326 moves in the direction of the cutting portion 200, but due to the elastic force of the elastic means 326, Contact with the rotary cutting blade 202 is effectively prevented. After cutting the meat pieces MP, the meat lump stacking unit 300 is returned to the original position, and a series of cutting operations is completed. Thereafter, a desired number of pieces of meat MP can be obtained by continuously performing the cutting operation as many times as necessary.

  Thus, according to the meat slicer 100 of this embodiment, as shown in FIG. 6, in the space portion (distance d) between the tip end portion 302a of the meat lump stacking portion 300 and the thickness adjusting plate 402, The cut portion of the meat lump M that is sent to the conveyor 302 of the meat lump stacking unit 300 and protrudes from the leading end 302a of the conveyor 302 is supported by the support surface 544 of the support member 540. Good cutting operation can be performed without causing distortion. As a result, the quality of the cut meat pieces MP can be improved, and the amount of meat waste generated during cutting can be greatly reduced.

  As mentioned above, although the Example shown to an accompanying drawing was described, it cannot be overemphasized that this invention is not limited to the Example which concerns. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the claims, and these are naturally within the technical scope of the present invention. Understood.

  The present invention can be applied to a food processing apparatus, and in particular to a meat slicer that cuts meat such as frozen, refrigerated, and raw meat.

It is a perspective explanatory view of the meat slicer (food slicer) concerning the example of the present invention. It is front explanatory drawing of the meat slicer shown in FIG. It is side surface explanatory drawing of the meat slicer shown in FIG.

FIG. 2 is an exploded view of a cut portion support portion of the meat slicer shown in FIG. 1. It is explanatory drawing explaining operation | movement of the meat slicer shown in FIG. It is AA cross-section explanatory drawing of FIG.

It is explanatory drawing which shows the principal part of the positional relationship with the upper surface of the front-end | tip part of the meat lump loading part in the meat slicer of Example 1, the support surface and arcuate guide surface of a support member, and the blade edge | tip of a rotary cutting blade.

It is explanatory drawing which shows the standby position of cutting operation in operation | movement of the meat slicer shown in FIG. It is explanatory drawing which shows the cutting position of cutting operation in operation | movement of the meat slicer shown in FIG. FIG. 10 is a cross-sectional explanatory view similar to FIG. 6 showing a modification of the support member.

FIG. 10 is a cross-sectional explanatory view similar to FIG. 6 showing another modification of the support member. FIG. 10 is a cross-sectional explanatory view similar to FIG. 6 showing still another modification of the support member. It is sectional explanatory drawing which shows the structure of the conventional meat slicer.

Explanation of symbols

100 ... Meat slicer (food slicer), 102 ... Transportation vehicle, 104 ... Fixture, 106 ... Leg, 108 ... Base, 110 ... Drive unit, 112 ... Storage, 114 ... Operation switch, 116 ... Safety bar, 120 ... Table, 130 ... Control unit, 132 ... Control panel, 134 ... Emergency stop switch,

200: Cutting unit, 202: Rotary cutting blade 202a ... Blade surface, 210 ... Polishing device, 212 ... Outer blade polishing unit, 214 ... Inner blade polishing unit, 216 ... Position adjustment handle,

300 ... Meat lump loading unit (food loading unit), 302 ... Conveyor, 304 ... Meat lump clamping panel, 306 ... Presser roller, 310 ... Feed adjustment handle, 312 ... Nipping position adjustment handle, 314 ... Conveyor adjustment lever, 316 ... Detachable handle, 320 ... Biasing means, 322 ... Guide bar, 324 ... Push base, 326 ... Elastic means, 328 ... Safety valve, 330 ... Stopper, 332 ... Stopper, M ... Meat (cut food), MP ... Meat (Cut pieces),

400: Thickness adjusting part (cutting thickness adjusting part), 402 ... Thickness adjusting plate (cutting thickness adjusting plate), 402a ... Arc-shaped contour part, 404 ... Position adjusting part, 406 ... Position adjusting handle,

500 ... support part to be cut, 510 ... bracket, 512 ... base, 514 ... wall, 516 ... interval adjuster, 520 ... fastening hole, 524 ... fastening bolt, 526 ... nut, 528 ... key hole, 530 ... fixed key , 540 ... support member, 542 ... flat plate, 544 ... support surface, 546 ... arc-shaped guide surface, 548 ... slice hole, 550 ... finger betting hole, 552 ... bolt hole, 554 ... fastening handle, 570 ... auxiliary guide part, 572 ... Arc-shaped contour, 574 ... Slice hole.

Claims (1)

A rotary cutting blade;
A meat lump stacking portion disposed in the vicinity of the blade surface on the back surface side of the rotary cutting blade;
A supporting member disposed in the vicinity of the cutting edge of the rotary cutting blade, and a portion to be cut of the meat block M that protrudes from the upper surface of the front end portion of the meat block stacking portion when the meat block stacking portion is at the cutting standby position. A slicing method of meat using a meat slicer comprising:
The protruding mass is supported by the support surface of the support member so that the protruding mass from the upper surface of the front end portion of the mass loading portion does not hang, bend, or distort. A meat slicing method characterized by cutting with a rotary cutting blade.

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