JPH03217255A - Meat chopper - Google Patents

Abstract

PURPOSE:To prevent deterioration of meat quality caused by mixing of metallic powder and rust and also by the temp. rise based on friction and to prolong the service life in comparison with conventional stellite by utilizing ceramics for the sliding part of a knife and/or a plate for shredding meat. CONSTITUTION:This meat chopper is equipped with a plate 5 provided with many perforated small holes, a knife 1 rotated and slid by being brought into contact with this plate 5, a screw for rotating the knife 1 and also carrying meat, a cylinder which surrounds these and has a feed port of meat and a motor for rotation. A ceramics chip or plates 2, 4 are utilized for the sliding part of the knife 1 and/or the plate 5 being a sliding member. As a result, deterioration of meat quality is prevented which is caused by mixing of metallic powder and dust and also by the temp. rise based on friction. The prolonged service life of at least four times is obtained in comparison with conventional stellite.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a meat chopper for producing ground meat, and particularly to a plate and knife using ceramics suitable for cutting quality, quality of meat, and longevity.

[Conventional technology]

Conventional meat choppers use a high-hardness iron-based material for the plate material, and the knife is made by joining a piece of stellite to the iron-based material by brazing or other means.

[Problem to be solved by the invention]

The above-mentioned conventional technology is insufficient in raising the temperature due to friction on the sliding surface and extending the service life, resulting in deterioration of quality of the ground meat obtained, contamination of rust and worn metal powder, and deterioration of taste.
Stellite, which is an o-Cr-W material, wears out and its efficiency decreases, so depending on the frequency of use, the sliding part of Stellite must be reworked every two months. was there.

An object of the present invention is to provide knives and plates that prevent deterioration in meat quality due to contamination with metal powder and rust and temperature rise due to friction, and that have a lifespan more than four times longer than conventional Stellite.

[Means to solve the problem]

In order to achieve the above object, ceramics are used for at least the sliding portion of either or both of the knife and the plate for shredding meat, and these ceramics are shaped to prevent chipping.

It is preferable that all the plates or knives be made of ceramics, but from the viewpoint of cost, it is preferable to use a ceramic piece on at least the sliding surface of the plate and the knife, and glue or join this with the metal knife or plate. is the most effective. It is effective to use an adhesive made of ingredients that do not have a negative effect on the human body for this bonding, but from the standpoint of strength, aluminum or aluminum alloy is used as an insert material between the ceramic piece and the metal member, and pressurized and heated. It is most effective to join the

[Effect]

Ceramics used for at least the sliding parts of plates and knives have higher strength than conventional iron-based materials and stellite, so they have excellent meat cutting properties and have good wear resistance. In addition, since ceramics do not rust, the amount of rust and abrasion powder mixed into the cut ground meat is significantly reduced. Additionally, ceramics have a lower fracture toughness than conventional materials, making them more susceptible to chipping.
Chipping resistance can be improved by making only the ridgeline that cuts the meat sharp, making the other ridgelines and corners smooth, and making the angle of inclination between the actual sliding surface and the apparent sliding surface as small as possible. Significantly improved.

〔Example〕

Hereinafter, one embodiment of the present invention will be described with reference to the drawings.

As shown in Fig. 1(a), the shape of the knife is as follows: A groove with a width of 6rm and a depth of 2I is machined on the rotating direction side end of the upper surface on the sliding side of the steel knife stand 1, and then the center is AQ-
An AQ insert material 3 with a thickness of 0.16 m+ made of an Mn alloy with both surfaces made of an AQ-10% Si alloy is placed on the grooved surface, and on top of this is a ceramic with the same dimensions as the groove and a thickness of 3 mm. Step 2 is repeated and these are dried in vacuum at 0. 5
They were bonded by heating at 600° C. for 30 minutes while applying a pressure of MP a .

Thereafter, the ceramic step sliding surface was processed into the cross-sectional shape shown in FIG. 1(c). Note that four types of ceramics were used: alumina, sialon, and zirconia. On the other hand, as shown in FIG. 2, the plate was a circular plate having 278 holes of 3 m in diameter, and was made by bonding an alumina plate 4 with a thickness of 3 ms to a carbon steel plate 5 with an anaerobic adhesive. The plate and knife thus prepared were assembled into a meat chopper, and 20 kg of semi-frozen beef muscle at -1°C was ground using each combination. The results are shown in Table 1.

For comparison, the results for the current product are also listed.

According to this, pitting occurs at the ridgeline even in shapes in which good results have been obtained using alumina and sialon-zirconia as the ceramic material of the knife tip. On the other hand, in the case of zirconia, the width of the parallel part of the sliding surface is 0.1r.
If IXn is made smaller, chipping will occur and the amount of wear will increase, but it will be 0.3 to 1. No chipping is observed in the Olln range, the amount of wear is less than 176 of the current product, and the temperature rise in the meat due to cutting is considerably smaller.

However, when the width of the parallel portion becomes 1.5I, the temperature rise of the meat increases due to the increase in the sliding area. On the other hand, regarding the inclination angle, stable and good results were obtained in the range of 3° to 10°, but chipping occurred when the inclination angle reached 15°. Regarding the combination with an alumina plate, chipping occurred with both alumina and sialon chips, but with zirconia, chipping did not occur, but both the amount of wear and the meat temperature increased compared to the combination with steel. However, it was less than 1/2 of the current product.

According to this embodiment, zirconia having a high fracture toughness value is used for the ceramic chip, and the width of the parallel portion of the sliding surface of the chip is 0.5 to 1.0+m. By changing the angle of inclination from 3° to 10', the lifespan is more than six times longer than that of current knives, and when combined with an alumina face plate, the lifespan is more than twice as long.

[Effects of the Invention] According to the present invention, since a ceramic chip with high fracture toughness is used, chipping does not occur and the wear resistance is excellent, so the life is significantly improved and the reuse that was required with conventional products is improved. It has the effect that maintenance such as polishing is almost unnecessary, or it lasts more than six times as long as conventional methods.It also has excellent machinability, so the time required to grind a unit weight of meat is shortened. Since the temperature rise is small and the amount of abrasion powder is small, there are effects such as almost no deterioration in quality or change in taste of the ground meat obtained.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional view of a ceramic chip of a knife according to an embodiment of the present invention, and FIG. 2 is a perspective view of a ceramic plate. 1... Steel knife stand, 2... Ceramic chip,
3...AQ insert, 4...ceramic plate, 5...carbon steel plate. Tomi 1 Figure (0-) (1) (C) 2... t Fumi. /7 stiff

Claims (1)

[Claims] 1. A plate with a large number of through holes, a knife that rotates and slides in contact with the plate, a screw that rotates the knife and conveys the meat, and a cylinder that surrounds these and has a meat supply port, and a rotating cylinder. A meat chopper comprising an electric motor, characterized in that the knife and/or the plate, which are sliding members, are made of ceramic.