RU70821U1 - CUTTER VACUUM - Google Patents

Abstract

Vacuum cutter is designed for grinding meat and cooking meat in the manufacture of sausages, pastes and ravioli, grinding and mixing chilled vegetables, boneless fruit, fish raw materials, and other products under vacuum. The cutter is intended for use in the food industry.

EFFECT: accelerated unloading of the product from the bowl to the receiving container, more thorough mixing of the product in the bowl, the possibility of introducing additional ingredients directly during chopping. A vacuum cutter containing a bowl with a vacuum housing and a cover rotating on a vertical shaft and designed to supply the product under the knife head, knife head with knives, electric drive motor, characterized in that the knife head consists of two knives, the landing angle of which is from -5 up to -15 degrees of inclination with respect to the horizon, in the lid there is a loading hole with a tap and a funnel, the function of which is to load spices, and the bowl is also capable of tipping over the horizontal axis.

Description

Application area

Vacuum cutter is designed for grinding meat and cooking meat in the manufacture of sausages, pastes and ravioli, grinding and mixing chilled vegetables, boneless fruit, fish raw materials, and other products under vacuum. The cutter is intended for use in the food industry.

State of the art

The closest analogue from the prior art is a vacuum cutter VK-125 [1], which is intended for fine grinding of all types of meat and mixing it with additional components under vacuum in the manufacture of all types of sausages, sausages and sausages.

When grinding raw materials in a cutter, the process is conducted in an open bowl or under vacuum.

The cutter consists of a frame with a lining, a bowl, a vacuum cover, an unloader, a knife head, a vacuum system, a water dosing system, as well as electrical equipment, which includes power electric drives, control equipment, a cable network with connectors and an information-measuring system.

The disadvantage of this device is the slow unloading of the product from the bowl with the unloader into the receiving tank, the inability to introduce additional ingredients directly during chopping.

Also the closest analogue from the prior art is a vacuum cutter L23-FKV-03 [2] with a capacity of 325 liters, designed for mixing and grinding minced meat components under vacuum in the production of all types of sausages, sausages and sausages.

The machine consists of a frame on which the main components are mounted: a bowl rotating on a vertical shaft and designed to supply the product under the knife head; a knife head consisting of a set of knives (from 6 to 10 pieces) designed for cutting the product into small fractions, as well as for mixing the product; the vacuum housing, made in the form of a hemisphere together with the lining - is designed to isolate the meat cutting zone from the environment when creating a vacuum;

vacuum cover, made in the form of a hemisphere with a flange, in the groove of which a seal is installed; a knife cover, in which a forcemeat is created for finer grinding, as well as mechanical protection of the cutting field and knives; vacuum system for pumping air from the cutting zone; plumbing and meter for dosed supply of liquid (water, milk) into the bowl; a hydraulic elevator for loading meat into the bowl, and a hydraulic device for unloading the finished meat; electric motors of the main drives having two speeds:

It is possible to program the speed of the bowl and the temperature limit of the stuffing.

For the preparation of minced meat structural sausages, the knife shaft has the ability to reverse rotation, i.e. the knives rotate counterclockwise with the back (blunt) side.

The disadvantage of this device is the slow unloading of the product from the bowl with the unloader into the receiving tank, the inability to introduce additional ingredients directly during chopping.

Technical result

Provides accelerated unloading of the product from the bowl into the receiving container, more thorough mixing of the product in the bowl, the possibility of introducing additional ingredients directly during chopping.

Brief Description of the Drawings

Figure 1 shows the constructive device of the cutter (a - front view, b - side view), where 1 - Bowl, 2 - Cover, 3 - Frame, 4 - Separator, 5 - Engine, 6 - Manovacumeter, 7, 11 - Handle, 8 - Lock, 9 - Control unit, 10 - End switch, 12 - Hose, 13 - Thermal sensor, 14 - Vacuum pump, 15 - Screw, 16 - Adjusting screw, 17 - Earth bolt, 18 - Lock.

Figure 2 shows the internal structural arrangement of the cutter bowl, where 19 - Funnel, 20 - Crane, 21 - Bearing, 22 - Housing, 23 - Oil seal, 24, 25 - Ring, 26 - Cup, 27 - Nut, 28 - Removing knife , 29.30 - Ring, 31 - Shaft, 32 - Knife head.

Device essence

The claimed technical result can be realized due to the fact that the cutter

vacuum, containing a bowl with a vacuum housing and a cover rotating on a vertical shaft and designed to supply the product under the knife head, knife head with knives, electric drive motor, characterized in that the knife head consists of two knives, the landing angle of which is from -5 to -15 degrees of inclination relative to the horizon, in the lid there is a loading hole with a tap and a funnel, the function of which is to load spices, and the bowl is also capable of tipping over the horizontal axis.

On the lid of the cutter, a removable knife can be additionally installed, made with the possibility of cleaning the side wall of the bowl by rotating the handle of the lid.

The cutter may further comprise a vacuum pump.

The cutter may further comprise a manovacuometer.

The cutter, (see Figure 1, Figure 2) is a cylindrical bowl 1 with a cover 2, which is mounted on the frame 3. At the bottom of the bowl is a knife head 32, consisting of two knives, which is driven by an engine 5 located under a bowl. The landing angle of the sickle-shaped knives is from -5 to -15 degrees with respect to the horizon, which ensures not only cutting the product, but also more intensive mixing.

The lid has a loading hole with a funnel 2 and a crane 3, used to load spices. Loading is done through a funnel with the crane open 3. To fix the cutter lid on the bowl, locks 18 with screws 15 are used. The bowl is made with the possibility of tipping over the horizontal axis, for the convenience of unloading the cutter. The cutter bowl can be in three positions: vertical and rotated 45 degrees and 95 degrees relative to the vertical axis. The rotation of the bowl is carried out using the handle 11. The position of the bowl to hold it in the working position is regulated by the latch 8. When the bowl is rotated, the finished product is unloaded into the previously prepared container. Due to the fact that the unloading of the product is carried out by tipping the bowl over the receiving tank, an accelerated unloading of the product from the bowl into the receiving tank is provided. On the lid of the cutter there is a removing knife 11, with the help of which, when the handle 7 is rotated, the side wall of the bowl 1 is cleaned.

The principle of operation of the cutter is that the raw material is crushed and mixed in the working space of the cutter with a knife head 1 when creating a vacuum inside the bowl.

The rarefaction of the air necessary to obtain a dense high-quality stuffing is created using a vacuum pump 14 through a hose 12. As a pump 14, any vacuum pump can be used, for example, a HBM-10/1 diaphragm pump. The vacuum level is controlled by a vacuum gauge 6. To adjust the vacuum level in the working space, screw 16 is used.

The cutter can be used without a vacuum pump. In this case, since during the operation of the cutter an excessive pressure is created inside the working volume, it is necessary to keep the valve 20 ajar to prevent the product from being squeezed out through the shaft seal of the cutter knives.

When creating a vacuum in the working space of the cutter, it is likely that the forcemeat gets through the hose 12 into the vacuum pump. To prevent this phenomenon, there is a media separator 4. To control the temperature of the product during cutting in the working space of the cutter, a temperature sensor 13 is built into the bowl 1.

The mode of operation of the cutter, its on and off, are set using the control unit 9.

The inclusion of the knife drive at different speeds is carried out by means of the control unit. In this case, magnetic starters are included, which activate the necessary circuit for switching on a two-speed engine. The activation of the vacuum pump is also controlled by a control unit (for example, due to a magnetic starter).

To prevent the knife drive and the vacuum pump from turning on when the cover 2 is open, the cutter has a lock that turns off the engines.

The cutter is equipped with a funnel 19, which allows you to add additional ingredients directly during the cutter without the need to de-evacuate the bowl. Loading is made through a funnel with the crane 20 open.

Information sources:

1. http://www.jupitervrn.ru/index.php?act=vk125

2. http://www.jupitervrn.ru/index.php?act=l23-fkv-03

Claims (4)

1. A vacuum cutter containing a bowl with a vacuum housing and a cover rotating on a vertical shaft and designed to supply the product under the knife head, knife head with knives, an electric drive motor, characterized in that the knife head consists of two knives, the landing angle of which is from -5 to -15 degrees of inclination relative to the horizon, the cover has a loading hole with a tap and a funnel, the function of which is to load spices, and the bowl is also capable of tipping over relatively horizontal axis. 2. The vacuum cutter according to claim 1, characterized in that a cutting knife is mounted on the lid of the cutter, configured to clean the side wall of the bowl by rotating the handle of the lid. 3. The vacuum cutter according to claim 1, characterized in that it contains a vacuum pump. 4. The vacuum cutter according to claim 1, characterized in that it contains a vacuum gauge.