JP2017170561A - Meat slicer and cutting method of frozen meat lump of using the same - Google Patents

Abstract

SOLUTION: A meat slicer 1 comprises: a meat lump support part 21 for supporting and moving cut meat (a meat lump Z) of a placing table by and to a cutting position; a rotary round blade 61 for revolving the cutting position X and an uncut position by circumferential motion, auto-rotating in the rotational center, being a sharp knife shape in an edge 63 and having a wavy body 67; and a curl correction part 71 having a butting plate 76 proximal or adjacent on the carrying-out part side of the cut meat.EFFECT: Even in a frozen state of about minus 20 degrees, cutting becomes possible without curling. Particularly, a meat slicer being safe for a user and sanitary and practical by restraining generation of meat chips without using a saw blade, can be provided without using a band saw.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a meat slicer for slicing meat chunks, and to slicing a frozen meat chunk of about minus 20 degrees safely and hygienically.

  Conventionally, as a meat slicer for slicing a frozen meat chunk instead of a normal meat chunk, there has been a band sauce slicer composed of a strip blade. However, this band source slicer has many accidents such as cutting the user's finger due to misuse or breaking of the band saw, and the slice cutting with a relatively safe rotating round blade has been desired.

  On the other hand, a slicer with a normal rotating round blade has a low cutting force and is generally not suitable for cutting a frozen meat chunk that is harder than the meat chunk. It has been difficult to cut this safely and hygienically with a normal rotating round blade. In addition, as shown in FIGS. 13A and 13B, when slicing with a high cutting force with the rotating round blade 61, the periphery of the meat piece y cut from the meat chunk z may be bent and curled. It was desired to make this a clean piece of meat without doing this.

  Therefore, in order to cut the frozen meat chunk, in order to increase the cutting force by the rotating round blade, the blade edge is rotated by a saw blade, and the arm that supports the circular saw blade is rotated, so-called `` rotation / rotation There was a slicer that "revolved" (Patent Document 1).

  In addition, there is a slicer that rotates and revolves the rotating round blade and arranges the curl correction part between the rotating round blade and the face plate (Patent Document 2), and is not a rotating round blade that rotates and revolves. However, there has also been a slicer having a receiving plate that allows the slice piece to be received substantially vertically (Patent Document 3).

  However, the invention described in Patent Document 1 generates a large amount of cutting waste due to a circular saw blade, cannot cut a clean piece of meat, and is not hygienic and practical. In addition, a so-called “spinning / revolving” slicer having a high cutting force curls a piece of meat cut from a meat lump due to the shape of the cutting edge, which also lacks practicality. Moreover, although the invention described in Patent Document 2 corrects curl, it does not have a high cutting force that enables slicing of frozen meat chunks. The invention described in Patent Document 3 is intended to eliminate misalignment after slicing frozen meat chunks, and does not correct curl.

Japanese Patent Laying-Open No. 2015-202565 Japanese Utility Model Publication No. 7-35752 JP 2006-116615 A

  Therefore, the meat slicer of the present invention is mainly a food such as a frozen meat chunk, and can slice a meat chunk having a relatively high hardness of about minus 20 degrees in a safe and sanitary manner. It was desired that the later piece of meat was cut cleanly without curling, and also had practicality.

  In order to solve the above problems, the meat slicer of the present invention moves the cut meat placed on the mounting table to a cutting position, and moves the cut meat at the cutting position between the cutting position and the non-cutting position. A slicer that revolves by movement and that is cut by a rotating round blade that rotates about its center of rotation. The slicer supports a meat lump support that supports the cut meat placed on the mounting table and the cut meat after cutting. A curl correction portion having a backing plate to be attached, and the rotating round blade is a sharp knife shape in which the blade edge which is the outer peripheral edge of the blade plate passes through the center or a fixed position in the thickness direction, and the blade edge is It is characterized by a wave shape in which the distance from the center of rotation gradually changes.

  Moreover, it is preferable that the round blade has a wave-like body composed of a plurality of protrusions whose distances from the rotation center are successively shortened and a curved portion formed between the plurality of protrusions, which are continuous with the blade edge.

  Further, the curl correction unit has a backing plate having a surface facing a cutting surface for cutting the cut meat, and the cutting plate may be close to or adjacent to the cut meat carrying portion side at the cutting position. preferable.

  Moreover, it is preferable that the contact plate of the curl correcting portion moves in the carry-out direction according to the cut thickness of the cut meat.

  In addition, a plurality of meat chunk support portions are arranged in the width direction of the meat chunk, each supporting the meat chunk with a claw that has been lowered downward from the vertical upward direction, and moving the meat chunk to cut the meat chunk It is preferable to move to.

  In order to solve the above-mentioned problems, the method for cutting meat chunks using the meat slicer according to the present invention moves the cut meat placed on the mounting table to the cutting position while being supported by the meat chunk support portion, and the blade plate The cutting edge which is the outer peripheral edge of the blade is a sharp knife-like shape passing through the center or fixed position in the thickness direction, and the cutting edge is a wavy rotating round blade whose distance from the rotation center gradually changes, and the cutting position and non-cutting The cutting plate is rotated by a revolving motion in which the round blade itself rotates at the center of rotation, and the contact plate having a surface facing the cutting surface for cutting the cut meat is the cutting position. In the above, the cut meat is brought close to or adjacent to the cut-out portion side, and the cut meat after cutting is applied to prevent curling of the cut meat.

  According to the inventions of claims 1 and 6, it is possible to cut without curling even in a frozen state of about minus 20 degrees. In particular, a sanitary and practical meat slicer can be provided that is safe for the user without using a band saw and suppresses the generation of meat scraps without using a saw blade.

  According to the second aspect of the present invention, it is possible to obtain a high cutting force capable of cutting even in a frozen state of about minus 20 degrees by the wavy blade having a plurality of protrusions. A hygienic and practical slicer can be provided without using a cutting blade-like blade such as a saw blade.

  According to the invention of claim 3, by applying the cut meat piece to the patch plate of the curl correction part, it is possible to prevent the meat piece from curling after cutting, and it is possible to cut to a clean piece of meat. Become.

  According to the invention of claim 4, the curled straight portions are sequentially retracted according to the cutting width, so that the already cut pieces of meat have the function of a contact surface, and cut the frozen meat chunks continuously at high speed. Is possible.

  According to the invention described in claim 5, according to the unevenness of the meat chunk, it can be supported by a plurality of support portions, and even if a high cutting force reaches the meat chunk, the meat chunk can be firmly supported. It makes it possible to cut a piece of meat that is safe, hygienic and clean.

It is the whole meat slicer 1 of this invention, Comprising: It is a whole perspective view which shows the state which opened the cover 12b of the meat lump feeding part 11, and the cover 72b of the curl correction part 71. FIG. It is a partial whole perspective view which shows the meat lump support part 21 of this invention. It is a whole perspective view which shows the state which opened the cover 51 of the cutting part 31 of this invention. It is the sectional view on the aa line of FIG. FIG. 5 is a partially enlarged cross-sectional view in which a portion surrounded by a bold character in FIG. It is the state which opened the cover 51 of the cutting part 31 of this invention, Comprising: It is a left view which shows the state in which the rotary round blade 61 revolves from (a) to (d). 3 is a front view of a rotary round blade 61. FIG. FIG. 8 is an enlarged view of a part of the rotating round blade 61, in which (a) is a partial sectional perspective view, and (b) is a partially enlarged front view in which a bold dotted line part in FIG. 7 is enlarged. It is a partial expansion perspective view which abbreviate | omits the meat lump feeding part of the meat slicer of this invention, and shows an example of the form of a curl correction body. It is a fragmentary perspective view which shows the curl correction body of FIG. 9, Comprising: The state in which a curl correction body is accommodated from (a) to (c) is shown. It is a fragmentary perspective view which shows the curl correction body of FIG. 9, Comprising: (a) to (c) shows the state by which a curl correction body is arrange | positioned from the accommodation state to the cutting position vicinity. The state where the piece of meat Y is applied to the contact plate 76 of the curl correction part 71 is shown, wherein (a) shows the state where the first piece of meat Y1 is applied to the contact plate 76, and (b) shows the state of the second piece. FIG. 5C is a partially enlarged cross-sectional view showing an outline of a state in which the meat piece Y2 is applied to the first piece of meat Y1, and FIG. It is a partially expanded sectional view which shows the outline of the state by which the conventional meat chunk is sliced and a meat piece curls.

  The meat slicer 1 of this invention is demonstrated along drawing. As shown in FIG. 1, the meat slicer 1 includes a meat block feeding unit 11 having a mounting table 14 on which the meat block Z is placed, a cutting unit 31 that houses a rotating round blade 61 inside the cutting base 41, and a cutting The curl correction part 71 attached to the cover 51 of the part 31 and the carry-out conveyor 81 are comprised. The meat chunk feed unit 11 supports the meat chunk Z that is the meat to be cut before cutting and sends it to the cutting position X in the cutting unit 31, and the cutting unit 31 cuts the meat chunk Z. The cut piece Y which is the cut meat is once received by the curl correction unit 71 and carried out by the carry-out conveyor 81. The feeding, cutting and unloading of the meat chunk are operated by the user operating the operation panel 2.

  First, the meat chunk feeding unit 11 will be described with reference to FIGS. The meat block feeding unit 11 controls the movement of the mounting table 14 for mounting the meat block Z, the meat block support unit 21 that supports the meat block Z and sends it to the cutting position X, and the meat block support unit 21. It consists of a movement control unit 13. The movement control unit 13 is a portion on the back side (upper left side in FIG. 1) of the cover 12 and accommodates the rail 26 of the meat block support unit 21 shown in FIG. The movement to is controlled.

  Here, the cutting position X indicates a position where the meat block Z is cut by the revolving motion and the rotating motion of the rotating round blade 61 as shown in FIGS. 4 and 5. The feeding movement of the meat chunk Z to the cutting position X by the meat chunk feeding section 11 cuts the meat piece Y of a predetermined thickness by projecting from the cutting position X by a predetermined thickness of the meat piece Y to be cut meat. .

  FIG. 2 shows the meat block support 21 and the meat block Z attached to the meat block feed unit 11. The meat block support portion 21 is located behind the meat block Z (on the right back side in the drawing), and the meat block Z is formed by two support plates 22 and 22 arranged in the horizontal width direction (arrow C direction). To support. The support plates 22 and 22 have a plurality of needle-like claws 23 and 23 projecting downward at the front end edges thereof. By piercing the claws 23 and 23 from the vertically upward direction of the meat block Z, the meat block support portion 21 supports the meat block Z. Specifically, a positioning part 27 extending from the support base 24 to the rear and below the claws 23 and 23 of the support plates 22 and 22 is disposed, and the rear end of the meat block Z is applied to the positioning part, The support plates 22 and 22 are lowered to support the meat block Z.

  The two support plates 22, 22 are connected to a plurality of telescopic support bars 25, 25 each extending from the support base 24, and the support bars 25, 25 extend downward from the support base 24 by the expansion / contraction of the support bars 25, 25. It becomes possible to support according to the height of the meat block Z (in the direction of the arrow line B). The two support plates 22 and 22 are juxtaposed in the width direction (arrow C direction) of the meat block Z, and each is connected to the support rods 25 and 25 that can be expanded and contracted. This is because it is necessary to firmly support the meat block Z in accordance with various shapes because of the unevenness rather than the shape. Also, especially when cutting frozen meat chunks, it slices with a high cutting force, so even if a large cutting force is applied to the whole meat chunk, it supports firmly and slices clean meat pieces safely and hygienically You can get none.

  Next, the cutting part 31 is demonstrated using FIG.3, FIG.4, FIG.5 and FIG. 6 (a)-(d). As shown in FIG. 3, the cutting part 31 includes a cutting base 41 provided with a rotating round blade 61 and a cover 51 that opens like a door by a hinge.

  The cutting base 41 receives the meat block Z from the meat block sending unit 11 and is formed with an opening 42 for entering the cutting unit 31, and protrudes inward of the cutting unit 31 at the periphery of the opening 42. A protruding frame 43 is formed. The lower frame 43 a of the projecting frame 43 is substantially flush with the mounting table 14 of the meat block feeding unit 11, and the meat block Z placed on the mounting table 14 is cut by the meat block support unit 21 at the cutting position X. When it passes through the opening 42 and enters the inside of the cutting part 31, the lower end on the near side of the cutting position X is supported.

  An upper presser roller 32 and a width guide 33 are arranged as means for adjusting the position of the meat block Z in the vicinity of the opening 42. The upper presser roller 32 is below the upper frame 43b of the projecting frame 43 of the opening 42, and is attached to be extendable in the vertical direction. Further, the width guide 33 is located on the left inner side of the projecting frame 43 of the opening 42, and the position is adjusted in the lateral width direction of the meat block Z. The upper presser roller 32 and the width guide 33 allow the meat block Z to be positioned in the lower right direction on the drawing of the opening 42 in FIG. 3 when passing through the opening 42 according to the shape and size thereof. The position is adjusted.

  A cover opening 52 is formed in the cover 51. The cover opening 52 is opened at a position facing the position of the opening 42 of the cutting base 41. The cover opening 52 is for discharging the meat piece Y cut from the meat block Z to the outside of the cutting part 31, and the discharged meat piece Y is carried out by the carry-out conveyor 81.

  A protruding frame 53 is formed so as to protrude from the peripheral edge of the cover opening 52 to the inside of the cutting portion 31. Among the frames 53, the lower frame 53a extends to the vicinity of the cutting position X, and is substantially on the same plane as the mounting table 14 of the meat chunk feeding unit 11 and the lower frame 43a of the protruding frame 43 of the opening 42, A portion of the meat block Z that protrudes beyond the cutting position X through which the rotary round blade 61 passes is supported from below.

  Next, the rotating round blade 61 will be described. The rotating round blade 61 is a round blade that rotates about the axis 62 as a fulcrum, and this rotation is self-rotating. As shown in FIGS. 6A to 6D, the rotary round blade 61 cuts the meat block and the non-cutting position that does not contact the meat block Z inside the cutting unit 31 including the cutting base 41 and the cover 51. Rotate and move between the cutting position X and the cutting position X. This rotational movement is called revolution. The rotational rotation motion of the rotating round blade 61 requires a high cutting force when cutting a meat mass of about minus 20 degrees, and is therefore preferably a high-speed rotational motion with an increased rotational speed. Further, the revolving movement of the rotary round blade 61 in the present embodiment is such that the rotary round blade 61 passes the cutting position X from the upper left side or the left side of the meat block Z. Although not shown, the mechanical configuration for the revolving motion is performed in accordance with the trajectory of the arm that supports the rotating round blade 61.

  The cutting edge 63 of the rotary round blade 61 will be described with reference to FIGS. As shown in FIG. 8A, the cutting edge 63 of the rotary round blade 61 is not a saw blade having a set or a wide tip, but a knife-like shape with a sharp tip. In the present embodiment, the front surface 64a of the blade plate 64 is inclined toward the blade edge 63, but the back surface 64b is a so-called single blade, and the blade edge is in a fixed position on the back surface 64b side in the thickness direction of the blade plate. Pass through. This may be configured such that both the front surface 64a and the back surface 64b are inclined and the blade edge 63 passes through the center of the blade plate 64 in the thickness direction.

  The shape of the cutting edge 63 has a wavy shape that changes gradually from the axis (center point) 62 of the rotary round blade 61. The blade edge 63 includes a first protrusion 65a, a second protrusion 65b, a third protrusion 65c, and a fourth protrusion 65d. Between these protrusions 65a to 65d, curved portions 66 and 66 are seen in front view. Is formed. When the lengths from the axial center (center point) 62 to the first protrusion 65a, the second protrusion 65b, the third protrusion 65c, and the fourth protrusion 65d are a1, b1, c1, and d1, respectively, According to d1, it becomes shorter sequentially.

  The first projecting portion 65a, the curved portion 66, the second projecting portion 65b, the curved portion 66, the third projecting portion 65c, the curved portion 66, the fourth projecting portion 65d, and the curved portion 66 constitute one unit wave-like body 67. The unit wave bodies 67 are sequentially formed on the entire circumference of the cutting edge 63 of the round blade 61. Thereby, the cutting edge is formed in a wave shape in which the distance from the rotation center gradually changes. By forming the cutting edge 63 in this wavy shape, when cutting the meat block Z, it becomes possible to reduce chips and to have a large cutting force.

  Next, the curl correction unit 71 will be described with reference to FIGS. As shown in FIG. 9, the curl correction unit 71 is disposed on the outer side (front side) of the cover 51 of the cutting unit 31 and above one side of the carry-out conveyor 81. A guide 77 is disposed from the cover 51 on the other side of the carry-out conveyor 81. The curl correction unit 71 is arranged in a box-shaped correction base storage body 72a so that the movement of the correction base 73 can be controlled, and the support plate 76 can be extended and contracted by the rods 75 and 75 from the correction base 73 through the opening 74. Thus, it is positioned so as to be close to or adjacent to the meat block Z protruding from the cutting position X.

  The contact plate 76 is a position close to or adjacent to the meat block Z protruding from the cutting position X, and a plate main body 76a having a surface facing the cut surface, and a bent plate 76b bent from the side edge of the plate main body 76a. It consists of. The contact plate 76 is substantially L-shaped by the plate body 76a and the bent plate 76b. The bent plate 76b of the contact plate 76 is close to the guide 77 when in use.

  As shown in FIGS. 5 and 12A, the plate body 76 a of the contact plate 76 is disposed at a position close to or adjacent to the meat block Z. The adjacent or adjacent position is not in contact with the meat block Z before cutting, but may be in contact with the meat block Z when the cut thickness of the meat block Z is large. This backing plate 76 does not adjust the cutting thickness of the meat chunk Z, but applies it after cutting in order to correct the curl of the cut meat pieces.

  Transition to the housed state of the correction base 73 will be described with reference to FIG. 10, and transition to the use state will be described with reference to FIG. As shown in FIGS. 10A to 10C, the correction base 73 is controlled by the control means and can move in the forward direction (the left front direction in FIG. 10) according to the cutting width of the meat block Z. As shown in FIG. 10B, the rods 75 and 75 and the contact plate 76 are also moved by the movement of the correction base 73. As shown in FIG. 10C, after a predetermined forward movement, the contact plate 76 is accommodated in the correction base accommodating body 72 a from the opening 74 by the expansion and contraction of the rods 75 and 75. In this storage, in addition to moving in the forward direction according to the cutting width, the rods 75 and 75 are retracted and stored after moving slightly forward before storage. Thereby, the space | interval with the meat piece Y is ensured and the meat piece Y is not caught in accommodation of the contact plate 76. FIG.

  As shown in FIGS. 11A to 11C, the correction base 73 is shifted to the use state in the state where the correction base 73 is first stored in the correction base storage body 72a from the state shown in FIG. 10C. Then, the position is moved in the backward direction (the right back direction in FIG. 11). Then, as shown in FIG. 11 (b), the rods 75, 75 are expanded and contracted to move the bent plate 76 b of the contact plate 76 to a state close to the guide 77. Then, as shown in FIG. 11C, in order to move the plate body 76a of the contact plate 76 to a position close to or adjacent to the predetermined cutting position X, the correction base 73 is further moved in the rear direction (mounting table direction). Move.

The relationship between the movement of the curl correction unit 71 and the cut meat piece Y will be described.
As shown in FIG. 4, at the cutting position X, the plate body 76 a of the contact plate 76 is in a position close to or adjacent to the meat block Z protruding from the cutting position X. As shown in FIG. 13, the backing plate 76 corrects the meat piece Y cut from the meat block Z so as not to curl. That is, a curling force acts on the meat piece Y cut by the rotating round blade 61 due to the knife-like form of the cutting edge 63 of the rotating round blade and the action of the force at the time of cutting. In particular, in the present embodiment for cutting frozen meat of about minus 20 degrees, a strong cutting force is exerted on the meat block Z by using the rotating round blade 61 that rotates and revolves.

  As shown in FIG. 12 (a), the plate body 76a of the backing plate 76 is a cutting position of the meat block Z and is located close to or adjacent to the meat block Z. It is applied so as to stick to the abutting plate 76, and curling of the meat piece Y1 generated after cutting is prevented. When the meat block Z is pushed out to the next cutting position, the backing plate 76 moves backward by a length corresponding to the cutting width. Then, the newly cut meat piece Y2 is applied so as to stick to the initially cut meat piece Y1, and curling is prevented. After sequentially repeating this, even after the backing plate 76 itself is housed in the correction base housing body 72a, curling is prevented by the same action of the already cut meat pieces as the backing plate 76.

DESCRIPTION OF SYMBOLS 1 ... Meat slicer 11 ... Meat lump feeding part 14 ... Mounting stand 21 ... Meat lump support part 22 ... Support plate 23 ... Claw 24 ... Support base 31 ... Cutting part 41 ... Cutting base 42 ... Opening part 43 ... Projection frame 43a ... Bottom Frame 43b ... Upper frame 61 ... Rotating round blade 62 ... Axis center (center point)
63 ... Cutting edge 64 ... Blade plate 66 ... Curved portion 67 ... Unit corrugated body 71 ... Curl correction part 72 ... Correction base storage body 73 ... Correction base part 76 ... Baffle plate 76a ... Plate body 76b ... Bent plate 81 ... Unloading conveyor (unloading) Part)
X ... Cutting position Y ... Meat piece (cut meat)
Z ... Meat lump (cut meat)

Claims (6)

Rotation that moves the cut meat placed on the mounting table to the cutting position, revolves the cut meat at the cutting position between the cutting position and the non-cutting position by a circumferential motion, and rotates around the rotation center. A slicer that cuts with a round blade,
A curl support unit that supports the meat to be cut placed on the mounting table, and a curl correction unit that has a patch plate that applies the cut meat after cutting,
The rotating round blade has a sharp knife shape in which the blade edge that is the outer peripheral edge of the blade plate passes through the center or a fixed position in the thickness direction, and the blade edge has a wave shape whose distance from the rotation center gradually changes. A featured meat slicer.   The round blade is characterized in that a corrugated body comprising a plurality of projecting portions whose distance from the rotation center is sequentially shortened and a curved portion formed between the plurality of projecting portions is continuous with the blade tip. The meat slicer according to 1.   The curl correction part has a backing plate having a surface facing a cutting surface for cutting the meat to be cut, and the contacting plate is close to or adjacent to the cut meat carrying-out side at the cutting position. The meat slicer according to claim 1 or 2.   The meat slicer according to any one of claims 1, 2, and 3, wherein the contact plate of the curl correcting portion moves in the carry-out direction in accordance with a cut thickness of the cut meat.   A plurality of meat chunk support units are arranged in the width direction of the meat chunk, each supporting the meat chunk with a claw that has been lowered from the vertical upward direction, and moving the meat chunk to the cutting position by moving these The meat slicer according to any one of claims 1, 2, 3, and 4, wherein The cut meat placed on the mounting table
Move to the cutting position while supporting it with the meat chunk support part,
The blade edge that is the outer peripheral edge of the blade plate is a sharp knife shape that passes through the center in the thickness direction or a fixed position, and the blade edge is a wavy rotating round blade whose distance from the rotation center gradually changes, and the cutting position and It revolves around the non-cutting position by a circumferential movement, and the round blade itself cuts by a rotating revolving movement that rotates around the center of rotation.
A backing plate having a surface facing a cutting surface for cutting the meat to be cut is adjacent to or adjacent to the cut meat carrying-out side at the cutting position, and the cut meat after cutting is applied to curl the cut meat. A method for cutting a meat chunk using a meat slicer, which is characterized by preventing.

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