JP5467402B2 - Slice meat piece transfer device and slice meat piece transfer method - Google Patents

Description

The present invention is a meat piece obtained by slicing meat chunks such as beef and pork with a meat slicer (hereinafter referred to as sliced meat piece), the product temperature is -2 to 8 ° C, and the slice thickness is 0.8 to 5 mm. The present invention relates to a transfer device and a transfer method for a device within the scope of the above.

Conventional sliced meat pieces were frozen mainly due to slicer cutting technology and distribution circumstances, but gradually drip that exudes from sliced meat pieces when thawing from the customer side is gradually avoided, chilled What is said to be from -2 ° C to the plus temperature range is now welcomed.
As a result, for slicers, even if the meat has a high product temperature and is soft, it is required to improve performance so that it can be cut securely and orderly. Improvement of the transfer technology to the next process of thin sliced meat of 5 mm or less has been strongly demanded.

A conventional slice meat piece transfer device is disclosed in Patent Document 1, for example.
This sliced meat piece transfer device divides sliced meat pieces cut out from the meat slicer into a predetermined number of pieces and conveys them by a conveyor belt. The sliced meat pieces separated by retreating are dropped onto the saucer.
The conventional conveyor belt is not limited to the transfer device disclosed in Patent Document 1, and is usually configured with a cloth-shaped core body and a conveyor surface coated with a resin, and a protruding row for preventing meandering is formed on the back surface. There are many.
In order to facilitate adjustment during use, a highly rigid core is used so that the belt is not stretched. Therefore, it is desirable to make the roller diameter as large as possible, and usually an outer diameter of 50 mm or more is used. Therefore, when a sliced meat piece rich in adhesiveness is transferred, the tendency to carry around is strong, and the position where the sliced piece is peeled off changes depending on the degree of adhesion, so that it is difficult to transfer to a predetermined position.
In addition, since the drop distance increases as the roller diameter increases, problems such as the posture of the sliced meat pieces tend to be disturbed.
Further, in order to peel off the attachment of the sliced meat pieces, the peeled body 7 shown in FIG. 2 is provided, but the sticking phenomenon also occurs in the overlapping portion of the sliced meat pieces with the peeled body 7, and the sliced meat pieces fall uniformly. The posture is disturbed without it.

Japanese Patent Publication No. 2876086

In view of the technical background as described above, the present invention eliminates the problems associated with the conventional slice meat piece transfer device, the product temperature is -2 to 8 ° C, and the slice thickness is in the range of 0.8 to 5 mm. It is an object of the present invention to provide a transfer device and a transfer method that are suitable for sliced meat pieces.

The present invention is a knife edge that receives a sliced meat piece in a range of −2 to 8 ° C. and a slice thickness of 0.8 to 5 mm cut from a slicer at the start end and has a bending radius R of the transport surface of 5 mm or less. Is a transfer device for sliced meat pieces consisting of a conveyor belt that is transferred to the next process member from the terminal end where the conveyor belt is disposed , and the conveyor belt uses aramid fiber or glass wool as a core body and at least a conveying surface uses a fluororesin It is set as the transfer apparatus of the slice meat piece whose total thickness is in the range of 0.05-2 mm.

Moreover, it is the transfer method of the slice meat piece which uses the above-mentioned slice meat piece transfer apparatus and transfers the chopped meat which is sliced at the same time in a state where a plurality of meats are combined.

According to the present invention, when a sliced meat piece having a product temperature of −2 to 8 ° C. and a slice thickness of 0.8 to 5 mm is transferred to the next process member, it adheres to the conveying surface of the conveyor belt. Can be transferred reliably without carrying around.
In addition, if this transfer device is used for transferring scallop meat that is sliced at the same time in a state where a plurality of meats are combined, it is preferable that the sliced meat is prevented from being carried around when transferred to the next process member.

It is the side view which showed roughly the transfer apparatus of the slice meat piece of the Example which concerns on this invention. It is the elements on larger scale of the transfer termination | terminus part in FIG.

A slice meat piece transfer device according to the present invention will be described with reference to the drawings.

The slicer combined with the sliced meat piece transfer device according to the present invention is not particularly limited, but in this embodiment, as shown in FIG. And a meat box 3 having a meat presser 2 at the top, and a plate 4 at the tip of the meat box 3 whose position is adjusted in the feeding direction to regulate the thickness of the slice, and at the upper end of the plate 4 Is provided with a band knife 5 across the cut-out opening, and when the meat box 3 reciprocating up and down moves upward, the front end of the meat M placed on the meat box 3 is cut by the band knife 5 and sliced meat pieces. It is set as the structure cut out from a cut-out opening as m.

A belt conveyor 6 is provided as a transfer device that receives the sliced meat piece m with the start end facing the cutout opening, transfers the sliced meat piece m to the tray 7 as an example of a next process member, and transfers the slice meat m from the transfer end portion to the tray 7.
The belt conveyor 6 has a width dimension commensurate with the width of the cut-out opening, and includes a roller 8 pivotally supported at the start end, a knife edge 9 disposed at the transfer end, and a conveyor belt 10 wound around both. Consists of. The roller 8 is connected to a motor (not shown). Further, a tension roller or a guide roller 10 is provided as necessary.

The roller 8 brings the sliced meat piece m to the outer peripheral surface of the belt conveyor 10 until it is as close as possible to the cutout opening as an outer diameter dimension along the trajectory drawn by the lower surface of the sliced meat piece m to be cut out and separated by the band knife 5. It is held in contact and attached so that it is not lost when it is pulled by the band knife 5 or its posture is not disturbed.

The belt conveyor 6 configured in this manner receives the sliced meat piece m cut by the single upward movement of the meat box 3 in response to the upward movement of the meat box 3, and transfers it to the transfer terminal end.
At the end of transfer, when the conveyor belt 10 is reversed, the sliced meat pieces m are peeled off from the conveying surface of the conveyor belt 10 and transferred to the tray 7 waiting at the lower position.
Although not shown, the tray 7 is configured so that an empty tray is supplied in association with the cutting of the sliced meat piece m from the slicer by an appropriate conveying means, and the tray 7 to which the sliced meat piece m has been transferred is sequentially sent out.
The next process member may be an appropriate container other than the tray 7 or a second belt conveyor.

The product temperature of the sliced meat piece m targeted by the present invention is in the range from −2 ° C., which is said to be the lowest limit of the chilled state, to + 8 ° C., which is regarded as the upper limit of distribution, and the slice thickness is relatively thin. 8-5 mm.
In order to transfer such a sliced meat piece m and transfer it to the next process member without attaching the sliced meat piece m from the conveyor belt 10 at the transfer terminal portion, A conveyor belt 10 using a non-adhesive fluororesin on the surface was obtained.
The fluororesin has no problem in food hygiene, and if the fluororesin is used also on the back side, it is advantageous that the sliding with the knife edge 9 is improved.

Also, the bending radius R (hereinafter simply referred to as R) of the conveying surface shown in FIG. 2 of the conveyor belt 10 that can be peeled off without adhering the sliced meat pieces m when the conveyor belt 10 is reversed at the transfer end portion is as follows. Depending on the product temperature and slice thickness of the sliced meat piece m, R may be larger as the product temperature of the sliced meat piece m is lower, and it is necessary to decrease R as the product temperature is higher.
Further, looking at the relationship between the slice thickness and R, R may be larger as the slice thickness is larger, but R needs to be smaller as the slice thickness is smaller.

The conveyor belt 10 uses 0.05 to 2 mm in total thickness capable of reducing R, and the material is relatively tough “aramid fiber” with little bending resistance and resistance to bending fatigue. A conveyor belt with a synthetic resin of polyamide resin called as a core and a surface baked with a fluororesin was used. The core may be aramid fiber instead of glass wool cloth, and may be baked with a fluororesin. However, in any case, it is necessary to comply with the standards of the Food Sanitation Law.

Using such a conveyor belt 10, the sliced meat piece m under the limited conditions is peeled off without being attached if R is 5 mm or less.
Practically, there is a restriction on the strength of the knife edge 9 itself, and the lower limit R is about 0.5 mm, which is a wedge shape narrowed toward the tip as shown in FIG. Is easy to peel off.
Further, if the total thickness of the conveyor belt 10 is in the range of 0.05 to 2 mm, the combination with R is limited, but it is in a practical range from the viewpoint of bending resistance, strength, and durability.

A slice meat transfer method used for transferring sliced meat pieces that have been sliced at the same time in a state where a plurality of meats are combined will be described.
As shown in FIG. 1, a plurality of relatively small pieces of meat M are stuffed into the meat box 3 so as to contact each other, and a plurality of pieces of meat M are sliced at the same time, and sliced pieces m sliced at a time as a piece of chopped meat To the tray 7.
Even such a small sliced meat piece m can be reliably peeled off at the end of the conveyor belt 10 without being attached to the transport surface of the conveyor belt 10 and transferred to the tray 7.

6 Belt conveyor 7 Tray 8 Roller 9 Knife edge 10 Conveyor belt m Slice meat R Bending radius of conveyor belt transport surface

Claims (2)

A sliced meat piece with a product temperature cut from the slicer of −2 to 8 ° C. and a slice thickness of 0.8 to 5 mm is received at the start end, and a knife edge is provided with a bending radius R of the transport surface of 5 mm or less. A sliced meat piece transfer device comprising a conveyor belt transferred from a terminal portion to a next process member, the conveyor belt having an aramid fiber or glass wool as a core and a total thickness of at least a fluororesin used on a conveying surface is 0 A device for transferring sliced meat pieces, characterized by being in the range of 0.05 to 2 mm. A method for transferring sliced meat pieces, comprising using the apparatus for transferring sliced meat pieces according to claim 1, wherein the sliced piece of chopped meat is simultaneously transferred in a state where a plurality of meats are combined.

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