JP5773519B2 - Meat slicer and meat slice method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a meat slicer, and more particularly to an improvement for making the amount to be sliced at one time easy to serve on a tray for sale when slicing relatively soft meat in a chilled state.

In Patent Document 1, a supply conveyor composed of a lower conveyor on which food is placed and an upper conveyor in contact with the upper surface of the food, and left and right guide plates in contact with the side of the food to be fed are provided in a front-lowering manner. A food slicer is disclosed in which the front end of the food delivered by these is cut by a rotating blade.
In this food slicer, the food placed on the lower conveyor is regulated by the left and right guide plates, but the upper conveyor is supported so as to be movable up and down in contact with the upper surface of the food, so the food is supplied in the original form. Since it is sliced as it is, the amount sliced at one time is not uniform.

Patent Document 2 discloses a food slicer in which food such as block meat is formed into a predetermined shape by a forming part composed of a split mold that opens and closes and is gradually extruded and sliced with a blade.
In this food slicer, since it is sliced after being formed into a predetermined shape, the amount sliced at one time is made uniform.

Patent Document 3 discloses a supply device that also provides a belt for sandwiching a timber such as a ham from both sides in a direction orthogonal thereto, and sandwiches and conveys the belt at four locations around it.
However, the slicers described in Patent Document 2 and Patent Document 3 described above are not efficient because they are not continuous slice operations but repeated processing for each block unit of food.

Japanese Patent Laid-Open No. 9-300285 JP 2009-172683 A Japanese Utility Model Publication No. 5-21346

An object of the present invention is to provide a meat slicer and a meat slicing method with good working efficiency that can achieve a uniform slicing amount and a continuous slicing operation when slicing relatively soft meat in a chilled state. It is an object.

In order to achieve the above object, a meat box formed by a meat transfer space having a square cross section surrounded by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors, and a predetermined amount from a meat box outlet. In a meat slicer comprising a knife for slicing meat
At least slicing at a time in a state where a plurality of small meats for Komagile meat are brought into contact with each other in the meat transfer space near the exit of the meat box and in contact with each conveyor forming the meat transfer space. The cross-sectional area of the meat transfer space is set so that the chopped meat becomes the unit amount for placing on the tray, and the bottom conveyor and the left and right side conveyors are extended to the start end side of the meat box A bowl-shaped meat supply space without an upper conveyor is formed ,
A plurality of small meat for Hash meat supply space, packing also in contact with the bottom conveyor and the left and right side conveyor with contacting each other, In addition, and, on the upper conveyor in the vicinity beginning portion of the upper run In this state, the top, bottom, and side conveyors are run synchronously and fed into the meat transfer space while slicing a plurality of small meats for scallop meat at the same time.
In addition, a lower position near the cutting portion by the blade and facing the outlet of the meat box is provided with a transfer member that transfers a tray having a width that matches the width of the outlet, and is provided every predetermined number of slices. In this method, the sliced scallop meat was put in the tray and sent to the outside.

A meat box surrounded by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors in which a meat transfer space having a quadrangular cross section is formed; In a meat slicer equipped with
At least slicing at a time in a state where a plurality of small meats for Komagile meat are brought into contact with each other in the meat transfer space near the exit of the meat box and in contact with each conveyor forming the meat transfer space. The cross-sectional area of the meat transfer space is set so that the chopped meat will be a unit quantity for placing on the tray,
The bottom conveyor and the left and right side conveyors are extended on the start side of the meat box to form a bowl-shaped meat supply space without an upper conveyor. The upper, bottom, and side conveyors can run synchronously. Thus, a meat slicer for komagire meat was prepared by simultaneously slicing a plurality of small meat for mackerel meat delivered from the meat transfer space.

A transfer member for transferring a tray having a width suitable for the width of the outlet is provided at a lower position near the cutting portion by the blade and facing the outlet of the meat box. It is preferable to use a meat slicer for komagire meat in which meat is put into a tray and sent out to the outside.

Furthermore, a meat box in which a meat transfer space having a quadrangular cross section formed by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors is formed, and a knife for slicing meat that is fed by a predetermined amount from the outlet of the meat box And
At least in the meat transfer space near the exit of the meat box, the cross-sectional area of the meat transfer space is such that the sliced meat pieces that are sliced at a time in a state where the meat is filled become the unit amount for placing on the tray. In addition, the bottom conveyor and the left and right side conveyors are extended on the start end side of the meat box to form a bowl-shaped meat supply space without an upper conveyor,
A lower position in the vicinity of the cutting part by the blade and facing the outlet of the meat box is provided with a transfer member for transferring a tray having a width suitable for the width of the outlet, and is sliced every predetermined number of slices. In a meat slicer that puts meat pieces into a tray and sends them out,
The meat slicer that can be used selectively with the tray transfer member is provided with a carry-out conveyor for receiving the sliced meat directly on the conveyor so that the start-up part faces the delivery part of the sliced meat.

The meat slicer according to the present invention includes a meat box in which a meat transfer space having a quadrangular cross section formed by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors is formed. In the transfer space, the cross-sectional area of the meat transfer space is set so that the sliced meat slices that are sliced at a time in a state where the meat is filled become the unit amount for placing on the tray, and the start end of the meat box On the side, the bottom conveyor and the left and right side conveyors are extended to form a bowl-shaped meat supply space without an upper conveyor, so the meat packed so as to contact each conveyor in the meat supply space As it is sent out from the meat transfer space as it is by each conveyor and sliced at the outlet of the meat box, the amount of sliced at one time is made uniform. Further, even during the slicing operation, the meat can be sequentially packed into the meat supply space, so that a continuous operation is possible.

Since the leading surface of the upper conveyor or the side conveyor has an angle of attack with respect to the meat transfer direction and a meat guiding surface is formed, a plurality of meats are smoothly guided and transferred while being compressed.

In addition, a shutter for closing the front of the meat supply space is provided close to the beginning of the upper conveyor in the meat box so that the meat can be brought into contact with the shutter while the shutter is closed. After the clogging, if the shutter is moved away and then transferred to the outlet through the meat transfer space, the meat front surface becomes a flat surface, so that a slicing operation with a high yield can be efficiently performed from the start of cutting.

A lower position in the vicinity of the cutting part by the blade and facing the outlet of the meat box is provided with a transfer member for transferring a tray having a width suitable for the width of the outlet, and is sliced every predetermined number of slices. If the meat pieces are put into the tray and sent out to the outside, a tray in which the sliced meat pieces are uniformly arranged can be obtained continuously.
In addition, it can be used selectively with a tray transfer member by moving the conveyor so that the starting end faces the delivery part of the sliced meat piece, and receiving the sliced meat piece directly on the conveyor and carrying it out of the machine. If so, the work adaptation range is expanded.

Furthermore, using such a meat slicer, a plurality of small meats for Komagire meat are brought into contact with each other in the meat supply space and packed in contact with the bottom conveyor and the left and right side conveyors, and In the vicinity of the top end of the upper conveyor , the upper, bottom and side conveyors are moved in synchronization with each other and fed to the meat transfer space while slicing at the same time to obtain chopped meat. For example, it is possible to continuously perform the slicing operation of the chopped meat with a uniform amount to be sliced at one time.

It is the side view which cut a part showing the principal part of the meat slicer concerning the present invention. It is a front view which shows the longitudinal cross-section of the meat transfer space in a meat box, and the relative position of a meat box and a tray. It is a top view which shows only the principal part of a meat box.

The form for implementing this invention is demonstrated. FIG. 1 is a side view, partly in section, showing the main part in one embodiment of a meat slicer provided with a sliced meat receiving member.
Although the basic configuration of the meat slicer according to the present invention is not limited, the meat box 1 in the meat slicer of the present embodiment has a bottom conveyor 2, an upper conveyor 3, and a pair of left and right conveyors on the outlet side (right side in FIG. 1). A meat transfer space 5 having a square cross section shown in FIG. 2 surrounded by the side conveyors 4 and 4 extends to the outlet of the meat box 1.
Further, on the start end side (left side in FIG. 1) of the meat box 1, the bottom conveyor 2 and the left and right side conveyors 4 and 4 are extended by an appropriate amount toward the rear (left direction in FIG. 1), and the upper conveyor. The bottom conveyor 2 without 3 and the left and right side conveyors 4 and 4 form a bowl-shaped meat supply space 6.

The support shafts 7, 7 projecting from the left and right sides of the meat supply space 6 formed on the start end side of the meat box 1 are a pair of left and right bearings provided on the rear (upper left side in FIG. 1) of the machine base 8. 9 and 9, the meat box 1 is supported so as to be reciprocally swingable within a predetermined range including a horizontal position around the support shafts 7 and 7.
The meat box 1 is not limited to the one that reciprocally swings as in the present embodiment, but may be appropriately regulated by a guide and linearly reciprocated with respect to the cutter.
In addition, the meat box 1 is moved relative to the blade to slice the meat, but unlike the present embodiment, the meat box 1 is fixed if the blade is moved like a rotary blade. In addition, it is preferable that the meat box 1 has a forward leaning posture within a range from the horizontal posture to 45 degrees, and in any case, if the meat box 1 is located within the range from near the horizontal position to 45 degrees, the meat It is easy to pack meat into the supply space 6, and if the height from the ground suitable for manually filling meat is set to about 80 cm, the height of the receiving position of the appropriate sliced meat pieces can be obtained. Therefore, it becomes easy to link with subsequent processes.

A bottom conveyor 2 is stretched on the bottom of the meat box 1 from the feed start end of the meat supply space 6 to the outlet of the meat box 1 so as to follow the meat transfer direction. The bottom conveyor 2 uses a belt conveyor in this embodiment, but may be an endless belt such as a chain.

A conveyor belt having an appropriate feeding projection on the surface constituting the bottom conveyor 2 is wound around the bottom rollers 10 and 11 so as to be able to circulate. The bottom roller 10 on the feeding start end side has an appropriate conduction mechanism. A servo motor (not shown) is connected via the head and is driven toward the feeding direction (the blade side).

The right side in FIG. 1 is the outlet side of the meat box 1, and an upper conveyor 3 is provided on the upper side of the outlet side so as to face the bottom conveyor 2.
The starting end portion of the upper conveyor 3 is appropriately lifted upward to be given an angle of attack with respect to the transfer direction, and has a guide surface having an inclination so that meat is easily packed.
After passing through this guide surface, the lower surface of the upper conveyor 3 is provided in a pair facing left and right while maintaining a substantially parallel state with the upper surface of the bottom conveyor 2 until reaching the outlet of the meat box 1 as shown in FIG. The cross section surrounded by the side conveyors 4, 4 forms a square meat transfer space 5.
The upper conveyor 3 is composed of a conveyor belt having appropriate protrusions on the surface wound around the upper rollers 12 and 13, and the roller 12 is connected to the bottom conveyor 2 through an appropriate conduction mechanism from a servo motor. The driven bottom conveyor 2 and upper conveyor 3 are connected to run synchronously.

As shown in FIG. 2, the upper conveyor 3 configured in this way forms a meat transfer space 5 having a quadrangular cross section surrounded by the upper surface of the bottom conveyor 2 and the left and right side conveyors 4 and 4. Fixed in position.
Although not shown, the upper conveyor 3 is configured to be exchangeable with a simple pressing member that does not have a feeding function, and is supported so as to be movable in the vertical direction, at least while the meat delivered from the meat box is sliced by the blade. If it is configured like a conventional slicer that presses the upper surface of the meat, the sliced meat piece cut out at one time is not quantified, but even if it is a single meat chunk with variable height dimensions, it is sliced as usual It becomes possible to do.

Side conveyors 4 and 4 are erected on the left and right sides of the meat box 1 so as to face each other along the feeding direction. The side conveyors 4 and 4 are extended from the delivery start end to the outlet at both sides of the meat box 1 in the same manner as the bottom conveyor 2, run in synchronization with the bottom conveyor 2, and deliver meat by a predetermined amount.
The quadrangular cross-sectional shape shown in FIG. 2 formed by being surrounded by the upper surface of the bottom conveyor 2, the lower surface of the upper conveyor 3, and the opposing surfaces of the left and right side conveyors 4, 4 has a predetermined section from the outlet of the meat box 1. Configured to be maintained retroactively.

The cross-sectional area of the meat transfer space 5 in the vicinity of the exit of the meat box 1 is set so that the sliced meat pieces that are sliced at a time become a unit amount for placing on the tray for sale. That is, at least the meat transfer space 5 near the outlet of the meat box 1 is filled with meat, and the cross-sectional area of the meat transfer space 5 near the outlet of the meat box 1 (meat is transferred). Assuming that the area of the vertical cross-section perpendicular to the direction is the cut area of the meat as it is, the weight of the sliced meat sliced at one time obtained by multiplying this cross-sectional area by the slice thickness and the empirical specific gravity is sold. The length dimension of each side of the quadrilateral of the cross-sectional shape of the meat transfer space 5 is determined so as to be a unit amount for serving on the tray.
In this case, since the degree of filling of the meat into the meat transfer space 5, that is, the filling rate does not become 100%, the cross-sectional dimension is corrected as appropriate.

If the production of chopped pork tuna meat with a relatively high chilled state is to be placed on a tray for sale, the slice thickness is usually about 2 mm, and the amount to be placed on one tray is 100- It is within the range of 400 g and is arranged in units of 50 g.
For example, if the square dimension of the meat transfer space 5 in the vicinity of the exit of the meat box 1 is set to 145 mm × 150 mm and the slice thickness is set to 2.3 mm, the slice is sliced at one time with an apparent specific gravity of 1.0. The weight of the meat pieces is about 50 g, which is a unit amount for placing on the tray. Accordingly, in order to obtain a desired amount of placement, the number of slices may be determined based on this unit amount, and in the case of 200 g placement, four slices may be put into one tray 23.
In actual work, the amount of sliced meat sliced at a time varies slightly depending on the state of meat, the degree of filling, etc., so fine adjustment may be made by increasing or decreasing the slice thickness.

The delivery start end portion (left side in FIG. 1) of the meat box 1 does not have the upper conveyor 3 as described above, and the upper surface is opened by the upper surface of the bottom conveyor 2 and the opposing surfaces of the left and right side conveyor belts 4 and 4. A rectangular bowl-shaped meat supply space 6 is formed.
As shown in FIG. 3, the opposing surfaces of the left and right side conveyors 4 and 4 that form the meat supply space 6 have an appropriate angle of attack with respect to the transfer direction from the feed start end, and a meat guide transfer surface is formed. It should be easy to pack. That is, the start end side is configured to be wider than the width of the meat transfer space 5 so that even meat that is loosely packed at the start end position is transferred to the meat transfer space 5 while being gradually compressed.

In the meat box 1, a shutter 14 that closes the front surface of the meat supply space 6 is provided in an openable and closable manner near the start end of the upper conveyor 3. Although not described in detail, the shutter 14 is configured to be openable and closable so that it can be switched between a state in which the front surface of the meat supply space 6 is closed and an open state by appropriate opening and closing means.
In this embodiment, a handle is extended to the shutter 14 so as to be detachable manually. When a large number of meats are jammed in the meat supply space 6, it is removed and the front surface of the meat supply space 6 is opened. The shutter 14 is conveniently configured to be opened and closed by being supported by an air cylinder or the like attached to the meat box 1 without being detachable as in the present embodiment.

A receiving blade frame 15 is attached to the outlet of the meat box 1. The receiving blade frame 15 is fixed to the outlet of the meat box 1 with a frame-like frame surrounding the outlet of the meat transfer space 5. The front end surface of the receiving blade frame 15 is formed in an arc shape centering on the swing center of the meat box 1, and the inner wall surface side has the bottom conveyor 2, the left and right side conveyors 4, 4, and the top end of the upper conveyor 3. And the meat transfer space 5 is extended.
In the present embodiment, the meat box 1 has a single-row configuration, but it can also be configured in a plurality of rows of two or more, and the processing capacity increases by the increased amount.

The meat box 1 is reciprocally oscillated within a predetermined range including a horizontal position via a crank device 17 by driving a motor 16 with a speed reducer installed at the bottom of the machine base 8. In FIG. 1, while swinging from a swing start end position indicated by a solid line to an upper end position (not shown), the leading end portion of the meat fed from the meat box 1 is sliced by a blade which will be described later.

The blade is a band knife 18 whose blade edge is brought close to the arcuate tip surface of the receiving blade frame 15 of the meat box 1, and although not shown in detail, it is wound around pulleys 19 provided on both sides of the machine base 8. doing.
A contact plate 20 made of a curved plate is provided at a predetermined distance along the front end surface of the receiving blade frame 15 provided at the outlet of the meat box 1, and the upper end surface of the band knife 18 faces the cutting edge. Yes.
The blade is not limited to the band knife, but may be a rotary blade using a scissors blade. In that case, the meat box 1 is fixed as described above.

The backing plate 20 receives the front end surface of meat sent out from the outlet of the meat box 1. As the outlet side of the meat box 1 swings upward, the front end surface of the meat is sliced by the cutting edge of the band knife 18 while moving upward along the backing plate 20. By adjusting the position of the contact plate 20 with respect to the band knife 18, the slice thickness can be adjusted.

Next, the rotating body 21 that receives sliced meat pieces to be cut out will be described.
A rotating body 21 that receives sliced meat pieces on the peripheral surface while rotating close to the vicinity of the cutting portion by the band knife 18 is disposed. The rotating body 21 is a cylindrical member having a smooth outer peripheral surface, has at least the width dimension of the outlet of the meat box 1 (same as the inner width of the meat transfer space 5), and is a servo motor for driving the rotating body (illustrated). The sliced meat pieces to be cut out adhere to the outer peripheral surface of the meat box 1 and are transferred to the stripping position.

Since the sliced meat pieces are cut out in a state where they are attached to the outer peripheral surface of the rotating body 21 before being cut off from the meat with a blade, they are not easily disturbed even if pulled by the band knife 18. Then, while maintaining the width dimension as it is sent out from the meat box 1, it is received by the rotating body 21 in a state of being slightly shifted in the traveling direction of the band knife 18, is in contact with the rotating body 21 and rotates in the same direction. Then, it is peeled off by the peeling roller 22 provided so as to be put into a tray 23 having a width suitable for the width of the outlet of the meat box 1 waiting in the lower position and carried out of the machine. The sliced meat pieces cut at the outlet of the meat box 1 are transported by the rotating body 21 while maintaining their width dimensions. In order to reliably receive this, the tray 23 has the width of the outlet of the meat box 1. It is necessary to have an equal or slightly larger width. The position where the tray 23 stands by is set at a position slightly shifted in the running direction of the blade with respect to the outlet of the meat box 1.
The transfer member 24 that transfers the tray 23 to a lower position near the cutting portion is appropriately configured so that the tray 23 is transferred in a direction orthogonal to the delivery direction of the meat box 1 for each desired number of slices although not described in detail. The

Reference numeral 25 denotes a sliced meat piece carry-out conveyor. This carry-out conveyor 25 is extended so as to run along the feed direction of the meat box 1, and during the operation of receiving the sliced meat pieces by the tray 23, the solid line in FIG. When the sliced meat pieces are not directly put into the tray but are placed at the display retreat position, the sending start end portion of the carry-out conveyor 25 is set as the sliced meat piece sending portion as shown in the phantom line shown in FIG. The sliced meat pieces that have been advanced so as to face the surface and transferred by the rotating body 21 can be directly received on the conveyor and carried out of the machine.
Even in this case, the sliced meat pieces received on the conveyor can be separated and transported in units of sliced meat pieces that are sliced at one time, which is convenient in the subsequent steps.
Further, the upper conveyor 3 or a simple pressing member that does not have a feeding function instead of the upper conveyor 3 as described above is supported so as to be movable in the vertical direction, and at least the meat fed from the meat box is sliced with the blade. In the meantime, it is configured so that the upper surface of the meat is pressed, and even when slicing a single meat chunk whose height dimension fluctuates, it is not directly received by the tray but is received by the carry-out conveyor 25 and then appropriately processed. be able to.

Using the meat slicer configured in this way, a plurality of small meats for chopped meat are brought into contact with each other and packed in a state where they are also brought into contact with each conveyor forming the meat transfer space 5, and a plurality of pieces for chopped meat The method of slicing chopped meat that simultaneously slices small meats is described.
First, the shutter 14 is attached to close the front surface of the meat supply space 6, and a plurality of small meats for the chopped meat are brought into contact with each other in the meat supply space 6 so as to contact the surrounding conveyors and the shutter 14 as much as possible so that there is no gap. Clog. In this case, using the height dimension of the left and right side conveyors 4 and 4 as a guideline, at least the height that contacts the lower surface of the upper conveyor 3 is packed. Next, the shutter 14 is removed to open the front surface of the meat supply space 6, and the top, bottom, left and right sides of the conveyors 2, 3, 4 and 4 are all run simultaneously , and a plurality of small meats for chopped meat are packed. It feeds through the meat transfer space 5 until its front end surface comes into contact with the backing plate 20, and then proceeds to the slicing operation.

In the present embodiment, even during the slicing operation of the previously supplied meat, the stuffing operation of the meat into the meat supply space 6 can be performed in parallel so as not to be interrupted. The work is possible, and since the sliced work is not interrupted for each shaped meat such as the conventional shaped meat slicer found in Patent Documents 2 and 3, the work can be performed efficiently.
In particular, in the present embodiment, the meat supply space 6 is located near the center of oscillation of the meat box 1, so that even during operation, there is little movement and meat can be stuffed easily.

If this meat slicer is used, in the method for slicing corn gill meat obtained by combining, slicing and simultaneously slicing a plurality of small meats for corn gill meat, the meat supply space 6 is within the time when the preceding meat is sliced. the stuffing a plurality of small meat for Hash utmost in contact with each other such does not occur gaps, top, bottom, and is filled with small meat into meat transfer space 5 square is surrounded by both sides conveyor The sliced meat pieces to be cut out at a time can be made uniform by reliably transporting to the outlet of the meat box 1 and slicing.
Moreover, the weight sliced at one time can be calculated from the slice thickness dimension set by adjusting the position of the backing plate 20 and the cross-sectional area of the meat transfer space 5, and the slice meat pieces in units of the number of slices can be calculated. The desired quantitative removal is possible.

1. Meat box2. 2. Upper conveyor Bottom conveyor4. 4. Side conveyor Meat transfer space Meat supply space8. Machine base 14. Shutter 20. Patch plate 21. Rotating body 23. Tray 24. Tray transfer member 25. Unloading conveyor

Claims (3)

A meat box surrounded by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors, in which a meat transfer space having a quadrangular cross section is formed, and a knife for slicing meat delivered by a predetermined amount from the outlet of the meat box In the meat slicer
At least once in the meat transfer space near the exit of the meat box , a plurality of small meats for Komagire meat are brought into contact with each other and packed in contact with each conveyor forming the meat transfer space. The cross-sectional area of the meat transfer space is set so that the sliced chopped meat becomes the unit amount for placing on the tray, and the bottom conveyor and the left and right side conveyors are extended at the beginning of the meat box A bowl-shaped meat supply space without an upper conveyor is formed ,
In the meat supply space, a plurality of small meats for Komagire meat are brought into contact with each other and packed in contact with the bottom conveyor and the left and right side conveyors. In addition, the upper conveyor is near the beginning of the upper conveyor. In addition, the top, bottom and side conveyors are moved in synchronism with each other and fed into the meat transfer space while simultaneously slicing a plurality of small meats for scallop meat. A transfer member for transferring a tray having a width suitable for the width of the outlet is provided at a lower position near the cutting portion by the blade and facing the outlet of the meat box. The method for slicing chopped meat according to claim 1, wherein the meat is put into a tray and sent out to the outside. A meat box surrounded by a bottom conveyor, an upper conveyor, and a pair of left and right side conveyors, in which a meat transfer space having a quadrangular cross section is formed, and a knife for slicing meat delivered by a predetermined amount from the outlet of the meat box And
At least in the meat transfer space near the exit of the meat box, the cross-sectional area of the meat transfer space is such that the sliced meat pieces that are sliced at a time in a state where the meat is filled become the unit amount for placing on the tray. In addition, the bottom conveyor and the left and right side conveyors are extended on the start end side of the meat box to form a bowl-shaped meat supply space without an upper conveyor,
A lower position in the vicinity of the cutting part by the blade and facing the outlet of the meat box is provided with a transfer member for transferring a tray having a width suitable for the width of the outlet, and is sliced every predetermined number of slices. In a meat slicer that puts meat pieces into a tray and sends them out,
A meat slicer that can be used selectively with a tray transfer member by moving forward so that the start end faces a delivery portion of sliced meat and a delivery conveyor that directly receives the sliced meat on the conveyor.

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