WO2006104423A2 - Procede de hachage de viande, hachoir a viande (2 variantes), unite de coupe du hachoir a viande (2 mode de realisation), separateur de viande et paire de coupe du hachoir a viande - Google Patents

Procede de hachage de viande, hachoir a viande (2 variantes), unite de coupe du hachoir a viande (2 mode de realisation), separateur de viande et paire de coupe du hachoir a viande Download PDF

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Publication number
WO2006104423A2
WO2006104423A2 PCT/RU2006/000142 RU2006000142W WO2006104423A2 WO 2006104423 A2 WO2006104423 A2 WO 2006104423A2 RU 2006000142 W RU2006000142 W RU 2006000142W WO 2006104423 A2 WO2006104423 A2 WO 2006104423A2
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WO
WIPO (PCT)
Prior art keywords
meat
cutting
knife
separating
blades
Prior art date
Application number
PCT/RU2006/000142
Other languages
English (en)
Russian (ru)
Other versions
WO2006104423A3 (fr
Inventor
Eduard Fedorovich Syrovatsky
Original Assignee
Eduard Fedorovich Syrovatsky
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Eduard Fedorovich Syrovatsky filed Critical Eduard Fedorovich Syrovatsky
Publication of WO2006104423A2 publication Critical patent/WO2006104423A2/fr
Publication of WO2006104423A3 publication Critical patent/WO2006104423A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A22C17/0026—Mincing and grinding meat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
    • B02C18/30—Mincing machines with perforated discs and feeding worms
    • B02C18/301—Mincing machines with perforated discs and feeding worms with horizontal axis
    • B02C18/302—Mincing machines with perforated discs and feeding worms with horizontal axis with a knife-perforated disc unit
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
    • B02C18/30—Mincing machines with perforated discs and feeding worms
    • B02C18/301—Mincing machines with perforated discs and feeding worms with horizontal axis
    • B02C18/304—Mincing machines with perforated discs and feeding worms with horizontal axis with several axially aligned knife-perforated disc units
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
    • B02C18/30—Mincing machines with perforated discs and feeding worms
    • B02C18/36—Knives or perforated discs
    • B02C18/362—Knives

Definitions

  • Meat grinding method meat grinder (2 options), meat grinder cutting unit, meat separator (2 options) and meat grinder cutting pair (2 options)
  • the invention relates to methods for processing food raw materials, to methods for grinding meat and other food products, as well as to devices designed to implement these methods.
  • Preferred areas of application are mechanical engineering, as well as meat, poultry and fish processing industries of the food industry.
  • the cutting-separating grid and the crosspiece are prevented from rotating by the stationary key fixed in the keyway of the head of the cutting unit.
  • Two single-side receiving knives, two single-sided intermediate knives and a single-sided separating knife are adjacent to the working surfaces of the gratings.
  • the knives are mounted on the shank of the pressure screw.
  • Distance bushings are installed between the grids, and sets of spacer bushings are clamped between the hubs of the knives.
  • Each of these kits includes an elastic element, which is an integral part of the device for automatically pressing knives to the grids. Lattices, single-sided knives, spacers and spacers are placed with the formation of three direct-flow chambers.
  • Cutting-separating grate, separating knife, direct-flow chamber, at the end of which they are installed, outlet channels, as well as axial and radial discharge pipes are components of the meat separator.
  • the meat separator also includes a screw pump in the form of a miniature screw and a miniature sleeve covering it, which are installed in front of the receiving hole of the axial discharge pipe.
  • Each of the outlet channels is formed by longitudinal recesses made in the blades of the separating knife, and the working surface of the cutting-separating lattice. Through these channels, the direct-flow chamber adjacent to the cutting-separating grate is in communication with the receiving hole of the axial, and during the operation of the meat grinder it periodically communicates with the inlet of the radial discharge pipe.
  • the meat is pressed to the surface of the cutting-separating lattice and at the same time its muscle and fat tissues are pressed into its openings. Pieces of meat caught on the edges of the lattice holes with these tissues are held from moving until the blades of the separating knife approach.
  • the cutting edges of the blades of the separating knife interacting with the cutting elements of the grill, cut off the pieces of meat placed in its holes from pieces of meat.
  • those pieces of meat that are already or have not yet been connected to the cutting-separating grill are returned to the direct-flow chamber by the passing blades of the knife.
  • New cycles of grinding pieces of meat begin with the fact that they are fed from the direct-flow chamber after the passes of the knife blades to the cutting-separating grate.
  • Sliced bones allocated by the first stage of the meat separator, cartilage and tendon scraps are removed through a radial discharge pipe.
  • the second stage of the separator captures the scraps of large vessels, films and structures that combine muscle cells into bundles, which are removed through an axial discharge pipe.
  • the design of the well-known special meat grinder is complicated by a ring knife mounted at the inlet of the pressure screw auger, and the design of its cutting unit is spacer rings.
  • a disadvantage of the known separator is the low efficiency of its work. Longitudinal recesses made in the blades of the separating knife have a relatively shallow depth. This leads to clogging of the discharge channels of the separator with pieces of cartilage and tendons.
  • the design of the meat separator in question is unnecessarily complicated: during its operation, it is necessary to simultaneously control the shut-off and control valves of two discharge pipes at once.
  • Known meat grinder company “K + G Weter” (see “Automatic meat grinder AW 160, Operating Instructions”). Its feed unit, including the feed and pressure augers, is complemented by a vertical shaft communicating a receiving funnel with a sleeve of the pressure auger. This design not only allows you to process large pieces of meat, but also provides increased meat pressure in the head of the cutting unit.
  • the feed unit of the meat grinder company “K + G Weter” has a drawback: the blade of its pressure screw, interacting with the end face of the sleeve surrounding it, crushes the meat.
  • a cutting pair of a meat grinder is described, represented by a curved protrusion of a knife blade and an annular protrusion of a grill with a working surface located at its end. Between two continuous zones of the annular protrusion of the grill are openings for the passage of meat.
  • the other part of the cutting pair is represented by the figured protrusion of the blade of the knife, made wide extending in the peripheral direction with at least one section tapering in the same direction.
  • the shape of the sole of the figured protrusion is linked to the configuration of the wear part of the grill. Their r connects sets of lengths of arcs /, radii p t belonging to the sole, and the quantity ⁇ /,, character
  • a modified method of grinding meat is carried out during the operation of a special meat grinder.
  • the meat grinder includes a feed unit with a receiving funnel, a feeding screw, a receiving knife, a receiving grill, a shaft and two pressure augers, the blades of the pumping stages of which are placed in the sleeve enclosing them.
  • This sleeve is connected with the cavity of the head of the cutting unit, where the receiving, intermediate and cutting-separating grids are located.
  • the grills are made with annular protrusions, between the two continuous zones of which are distributed openings for the passage of meat. Two receiving, two intermediate and separating knives are pressed to the annular protrusions of the receiving, intermediate and cutting-separating grids.
  • the cutting unit includes a meat separator, the discharge channels of which are in communication with the receiving hole of the axial discharge pipe.
  • the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.
  • the meat at least to the cutting-separating grate, is fed back and forth.
  • muscle and fatty tissues are extracted from meat, which are crushed.
  • bone fragments, pieces of cartilage and tendons, scraps of large vessels, films and structures that combine muscle cells into bundles are extracted from meat.
  • the extracted impurities from the head of the cutting unit are discharged through an axial or, alternatively, through a radial discharge pipe.
  • New in the proposed method of chopping meat is that the pieces of meat from the receiving funnel are fed by a feeding screw to the receiving grid, on which they are chopped into pieces in cooperation with the receiving knife.
  • the resulting fragments of pieces of meat fall into the shaft, from where they are transferred to a sleeve, through which the discharge steps of the pressure augers move them into the cavity of the head of the cutting unit.
  • at least a part of the pieces of meat pushed away from the cutting-separating lattice by the blades of the separating knife is at least partially pushed into the zone of action of the blades of the opposite intermediate knife.
  • a meat grinder which is specially adapted to implement the proposed method of grinding meat.
  • the meat grinder there is a receiving funnel and a feed unit, including a pressure screw with an exciting and pumping blade stages.
  • the pumping stage of the blade of the pressure screw is placed in a sleeve, the cavity of which is in communication with the cavity of the head of the cutting unit.
  • the cutting unit of the meat grinder is equipped with a receiving, intermediate and cutting-separating grids.
  • Each of the grills is made with at least one annular protrusion, between the two continuous zones of which are distributed openings for the passage of meat.
  • Two receiving knives, two intermediate knives and a separation knife are pressed to the indicated gratings.
  • All knives have curly protrusions, the shape of the sole of each of which is associated with the configuration of the adjacent working surface of the grill. This surface and the rear sides of the blades of the separating knife form the outlet channels of the meat separator, which are in communication with the receiving hole of the axial discharge pipe.
  • the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.
  • New in the proposed meat grinder is that its feed unit is supplemented with a feeding screw, a receiving grill and a receiving knife, as well as a shaft communicating a receiving funnel with a sleeve.
  • New in this version of the proposed meat grinder is the fact that the feed and pressure screws of its feed unit are located at an angle to each other.
  • New in the proposed meat grinder is also the fact that in the mine shaft and in the sleeve there is a blade for the exciting and forcing stages of an additional pressure screw.
  • the meat grinder used to implement the proposed method of grinding meat is made in another way.
  • the meat grinder there is a receiving funnel and a feed unit, including a pressure screw with an exciting and pumping blade stages.
  • the pumping stage of the blade of the pressure screw is placed in a sleeve, the cavity of which is in communication with the cavity of the head of the cutting unit.
  • the cutting unit of the meat grinder is equipped with a receiving, intermediate and cutting-separating grids.
  • Each of the grills is made with at least one annular protrusion, between the two continuous zones of which are distributed openings for the passage of meat.
  • Two receiving knives, two intermediate knives and a separation knife are pressed to the indicated gratings.
  • All knives are made with figured protrusions, the shape of the sole of each of which is linked to the configuration of the adjacent working surface of the grill. This surface and the rear sides of the blades of the separating knife form the outlet channels of the meat separator, which are in communication with the receiving hole of the axial discharge pipe.
  • the discharge channels during operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.
  • New in the proposed meat grinder is that its feed unit is supplemented by two feeding screws, a receiving grill and a receiving knife, as well as a shaft communicating a receiving funnel with a sleeve.
  • New in this embodiment of the proposed meat grinder is the fact that the feed and pressure screws of its feed unit are located at an angle to each other.
  • New in the proposed meat grinder is also the fact that in the mine shaft and in the sleeve there is a blade for the exciting and forcing stages of an additional pressure screw.
  • the advantage of the proposed meat grinder options is that its improved feed unit allows some of the functions of the pressure screw auger, which are associated with pumping meat into the cavity of the head of its cutting unit, to be transferred to the feeding screw (or to two feeding screws). This design feature reduces the material consumption of the feed unit, and also reduces the level of energy consumed by the meat grinder. Equipping the feed unit with a receiving grill and a receiving knife makes it possible to process large pieces of meat, which facilitates the work of tenants.
  • the problem is also solved due to the fact that the well-known cutting unit of the meat grinder, designed to implement the proposed method of grinding meat, has been improved.
  • the head of the developed cutting unit, as well as the known one, is made with a keyway in which a stationary key is fixed.
  • the cutting unit includes at least one elastic member.
  • the cutting unit includes two receiving knives, two intermediate knives and a separation knife, made one-sided. The knives are adjacent to the receiving, intermediate and cutting-separating grids, which are in the form of disks with keyways.
  • the receiving grill (or, in another embodiment, the intermediate grill) is also kept from rotation by a stationary key fixed in the keyway of the head of the cutting unit.
  • Those parts of the grills that interact with the knives during operation of the meat grinder have the form of annular protrusions, between the two continuous zones of which openings for the passage of meat are distributed.
  • Those parts of the blades of the knives that during operation of the meat grinder interact with the grills are made in the form of curly protrusions.
  • the shape of the sole of each of the curved protrusions of the blades of the knives is associated with the configuration of the adjacent working surface of the corresponding grating.
  • the working surface of the cutting-separating grate and the rear sides of the blades of the separating knife form the outlet channels of the meat separator.
  • the discharge channels are in communication with the receiving opening of the axial discharge pipe.
  • the discharge channels during the operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.
  • New in the proposed cutting unit of the meat grinder is that pairs of unilateral knives adjacent to the intermediate and cutting-separating grids, as well as to the intermediate and receiving grids, are oriented in a special way relative to each other. Their blades are located opposite the gaps between the blades of opposite knives. The width of the gaps between the blades of the opposite knives exceeds the value (4, S / ⁇ ) ', m, where S is the area of one of the openings for the passage of meat, made in the reception or, in the second case, in the intermediate grill.
  • New is the fact that a hole is made in the keyway of at least the cutting-separating grate, into which the lead of the removable key is made, made with a cutout located in the zone of action of the blades of the separating knife.
  • New in one of the variants of the proposed cutting unit is that between the receiving and intermediate grilles, instead of two single-sided knives, a combined knife is installed, the blades of which are made alternately left- and right-hand. Instead of the left- and right-hand knives installed between the intermediate and cutting-separating grids, a knife with left- and right-hand blades can also be installed.
  • New in the proposed cutting unit is also the fact that between the receiving and intermediate grilles, instead of two single-sided knives, a double-sided knife is installed.
  • the proposed cutting unit of the meat grinder has several advantages. Firstly, the aforementioned mutual orientation of the single-sided knives placed between the grids allows minimizing the length of the head of the cutting unit. A short-head meat grinder is needed for small meat processing enterprises, which grind up to two to three tons of meat during the working day. It is important to note that at the same time many of the advantages that characterize the well-known method of grinding meat, involving the use of long direct-flow chambers, are retained. Secondly, the use of a removable key that has a cutout in the area of operation of the separating knife allows to significantly increase the range of its blades, which increases the meat grinder productivity by 5–7%.
  • the staff serving the new meat grinder does not need to periodically tighten the knives to the racks.
  • the presence of an elastic element in the composition of the proposed cutting unit allows you to press them to each other in automatic mode. This controls the wear of grids and knives, which minimizes the iron content in food.
  • the proposed cutting unit is easy to maintain and reliable.
  • One of the advantages of the new cutting unit is that its cutting tool does not break when bone gets in, or when grinding frozen meat.
  • the proposed meat separator includes a cutting-separating grate, a separating knife, and also outlet channels that are in communication with the receiving hole of the axial discharge pipe.
  • That part of the cutting-separating grill which is designed to interact with the separating knife, has the form of an annular protrusion, between the two continuous zones of which the openings for the passage of meat are distributed.
  • Those parts of the blades of the separating knife that are designed to interact with the cutting-separating grate are made in the form of curly protrusions. The shape of the sole of each of these protrusions is linked to the configuration of the working surface of the cutting-separating grid.
  • New in the proposed meat separator is that the outlet channels are formed by the back sides of the blades of the separating knife and the working surface of the grill.
  • the blades of the separating knife are inclined or bent in the direction opposite to the direction of its rotation.
  • the task is solved by using a meat separator, performed in another way.
  • this meat separator includes a cutting-separating grill, a separating knife and outlet channels.
  • the discharge channels during the operation of the meat grinder periodically communicate with the receiving hole of the radial discharge pipe.
  • That part of the cutting-separating grill, which is designed to interact with the separating knife has the form of an annular protrusion, between the two continuous zones of which the openings for the passage of meat are distributed.
  • the blades of the separating knife that are designed to interact with the cutting-separating grid are made in the form of curly protrusions.
  • the shape of the sole of these protrusions is linked to the configuration of the working surface of the cutting-separating grid.
  • the new one is also that the outlet channels are formed by the back sides of the blades of the separating knife and the working surface of the grill.
  • the blades of the separating knife are tilted or bent in the direction of its rotation.
  • the separating knife can be made with a rim in which windows are provided.
  • the design of the new meat separator is simplified compared to the known separator. Despite the simplifications, the new meat separator is as effective as the famous one. It allows you to:
  • the problem is solved also due to the fact that the well-known cutting pair has been improved, designed to equip the cutting unit of the proposed special meat grinder.
  • One part of the new cutting pair, as well as the known one, has the form of an annular protrusion of the lattice with a working surface; located at its end. Between two continuous zones of the annular ledge of the lattice, openings for the passage of meat are distributed.
  • Another part of the pair is represented by a curved protrusion of the blade of the knife, made expanding in the peripheral direction, with at least one section tapering in the same direction.
  • the shape of the sole of the figured protrusion of the blade of the knife is connected with the configuration of the working surface of the grill. They are connected by the dependence of the set of lengths of arcs inscribed in the sole of the figured protrusion, on the set of lengths of continuous and interrupted by holes for meat passage circles that characterize the configuration of the working surface of the grill.
  • New in the proposed cutting pair is that the generatrix of the surfaces of the frontal and posterior sections of the figured protrusion of the blade of the knife, located in planes perpendicular to the tangent to the cutting and trailing edges of its sole, have the same outlines and are located relative to the sole.
  • the volume Fj of the figured protrusion of the blade of the knife and the volume F 2 of the annular protrusion of the lattice are correlated in accordance with the expression
  • V 1 IV 1 ⁇ / m, where ⁇ is the matching coefficient determined on the basis of experimental data; t is the number of blades of the knife.
  • I 1 (l / 2 ⁇ p) ( ⁇ l) (l + ⁇ ? L) (l - ⁇ co & a), u,
  • ⁇ is a coefficient, the value of which lies in the range of 1.0 - 1.2, depends on the angle of inclination of the meat passage holes made in the grill;
  • k is the empirical coefficient; ⁇ - the angle between the radius p i and the tangent to the front section of the line kpomki / -ro aperture grilles in consideration z 'th point, or the pair of equations
  • a cutting pair of a meat grinder is provided. And in this case, one part of it has the form of an annular protrusion of the lattice with a working surface located at its end. Between two continuous zones of the annular ledge of the lattice are openings for the passage of meat.
  • Another part of this embodiment of the cutting pair is also represented by a curved protrusion of the blade of the knife, made expanding in the peripheral direction, with at least one section tapering in the same direction.
  • the shape of the sole of the figured protrusion of the blade of the knife is linked to the configuration of the working surface of the grill.
  • I 1 (I l 2 ⁇ p) 2 ⁇ p, (l - ⁇ cos a),
  • I 1 [I / 2 ⁇ p) 2 ⁇ p, (l + ⁇ -) (l - ⁇ cos ⁇ ), m, P
  • I 1 Q / 2 ⁇ p) ⁇ I • f ) (l + ⁇ ⁇ L) (I - ⁇ cos ⁇ ), m,
  • I 1 (I / 2 ⁇ p) 2 ⁇ p t (l + ⁇ - ⁇ ) (l - ⁇ cos a), m,
  • the design of the proposed cutting pair of the meat grinder is intended for use in the development of grids and knives of the new generation.
  • their interacting surfaces wear out without gaps.
  • the presence of an elastic element that is part of the cutting unit of the meat grinder, as well as a certain combination of hardness and wear resistance of the parts of the cutting pair allows you to set the optimal intensity of their wear. This creates the conditions for continuous updating of the cutting edges of the blades of knives and the edges of the holes of the grills, which ensures a consistently high quality of the resulting stuffing.
  • the shape of the sole of the figured protrusion of the blade of the new knife is adjusted taking into account the peculiarities of the interaction of the parts of the pair.
  • the invention meets the criteria of PCT for novelty (N), as it is unknown from the prior art.
  • the invention meets the criteria of the PCT for inventive step (IS), since it does not explicitly follow from the prior art for a specialist.
  • the invention meets the PCT criteria for industrial applicability (IA), since it can be used in the food industry for processing meat, poultry and fish, as well as in mechanical engineering for the production of new generation meat grinders and cutting tools for them.
  • FIG. 1 shows a meat grinder, a longitudinal section
  • FIG. 2 shows a meat grinder, a longitudinal section
  • FIG. 3 is a top view of a meat grinder made in another embodiment
  • FIG. 4 cutting unit of a meat grinder, a longitudinal section
  • FIG. 5 is a section A-A of FIG. 3 (option 1); in FIG. b - section A-A of FIG. 3 (option 2); in FIG. 7 is a section B-B of FIG. 3;
  • FIG. 9 is the same side view; in FIG. 10 - left-side receiving knife; in FIG. 11 is the same side view; in FIG. 12 - right-sided intermediate knife; in FIG.
  • FIG. 29 is an image of the forces acting on the elementary area of the working surface of the grill from the side of the cutting edge of the blade of the knife, as well as the forces acting on the elementary area of the sole of the blade of the knife from the side of the front portion of the edge of the opening of the grill; in FIG. 30 is a cross-section D-D of FIG. 29; in FIG. 31 is a section L-L of FIG. 29.
  • the proposed method of grinding meat is as follows.
  • Chunks of meat are loaded into the receiving funnel of a special meat grinder and a meat grinder is turned on. With the receiving knife and the receiving grill of the meat mincer feed unit, the pieces of meat are cut into pieces. At the same time, fragments of pieces of meat are obtained, the sizes of which: allow placing them in the spaces between the turns of the blades of the exciting sections of the pressure augers. Pieces of meat coming out of the openings of the receiving grill fall into the shaft communicating the receiving funnel of the meat grinder with the cavity of the sleeve of the discharge sections of the pressure augers.
  • the inlet of the sleeve has the form of a bell, so the blades of the pressure screws cannot interact with the end of the sleeve.
  • the meat is pumped into the cutting unit of the meat grinder.
  • the cutting unit including the receiving, intermediate and cutting-separating grids, as well as five adjacent one-sided multi-blade knives, they carry out five stages of meat grinding. First, incoming pieces of meat are cut into pieces on the four working surfaces of the receiving and intermediate grills. Then the resulting pieces are reciprocating to the cutting-separating grate, where the meat is ground and separated.
  • pieces of meat moved away from the cutting-separating lattice by the blades of a knife adjacent to it, are delivered to the zone of action of the blades of the opposite intermediate knife.
  • Tissues of meat are pressed into the holes of the cutting-separating grate. They cling to their edges and are held by them from displacements to the approach of the blades of the separating knife. Tissues placed in these holes are cut off periodically by closing cutting pairs composed of cutting elements of the grill and knife.
  • Chopped meat is passed through low pressure zones, moved behind the blades of the separating knife. This technique allows the meat to be deeply degassed.
  • a meat grinder designed to implement the proposed method of grinding meat is shown in FIG. 1 - FIG. 2.
  • the feed unit In its body there is a receiving funnel (1), in the bed (2) of which the blade of the exciting stage of the feeding screw (3) is placed.
  • the feed unit In another embodiment of the meat grinder, which is shown in FIG. 3, the feed unit is equipped with the main (3) and additional (4) feed screws.
  • a receiving knife (5) is introduced into engagement with the shank of the feeding screw (3), adjacent to the receiving grid (b).
  • the receiving knife (5) is installed with the formation of a once-through chamber (7).
  • the feed auger (3) and pressure augers (10), (11) are at different levels, and their axes are parallel.
  • the feed auger (3) and pressure augers (10), (11) can be located at an angle to each other (such a layout of the power unit is not shown in the drawings).
  • the blades of the pressure stages of the pressure screws (10) and (11) are placed in the sleeve (12) enclosing them, in communication with the shaft (8).
  • the inlet of the sleeve (12) is made in the form of a bell (13).
  • the sleeve (12) and the blades of the pressure stages of the pressure screws (10) and (I) are designed to pump meat into the cavity of the head (14) of the cutting unit of the meat grinder.
  • the blades of the separating knife (20) are inclined or bent in the opposite direction (see Fig. 6).
  • its blades may have a rim (21) with windows (22), as shown in FIG. 5 and FIG. b.
  • Knives (16) - (20) are adjacent, respectively, to the receiving (23), intermediate (24) and cutting-separating (25) grids.
  • the receiving (23) and intermediate (24) lattices are engaged with a stationary key (26) fixed in the keyway (27) of the head (14) of the cutting unit.
  • the lead of the removable key (28) is placed in the hole made in the keyway of the cutting-separating grating (25), which is shown in FIG. 21, the lead of the removable key (28) is placed.
  • the removable key (28) is installed with the possibility of movement along the keyway (27) of the head (14). That part of the removable key (28), which is located in the zone of action of the blades of the separating knife (20), does not protrude beyond the keyway (27) of the head (14).
  • the proposed design of the removable key (28) allows to increase the span of the blades of the separating knife (20). Accordingly, the diameter of the working part of the cutting-separating re- increases brushes (25), which allows to increase the performance of the meat grinder by 5 - 7% with the same dimensions of its cutting unit.
  • the hubs of the left-hand (17) receiving and right-hand (18) intermediate knives adjoin each other. These knives have the same number of blades.
  • a combination knife can be installed, one part of which is made left-handed and the second is right-handed (see Fig. 22 - Fig. 24).
  • a conventional double-sided knife can be installed between the receiving (18) and intermediate (19) gratings.
  • the receiving grate (23) and the right-hand receiving knife (16), as well as the cutting-separating grating (25) and the separating knife (20) are installed by the formation of direct-flow chambers (31), (32) shown in FIG. 4.
  • the length of the direct-flow chambers (31), (32) is determined by the width of the set of spacers (34).
  • the thickness of the specified set of spacer sleeves is limited, which limits the length of the direct-flow chamber (32), as well as the width of the gaps between the blades of opposing knives (19), (20).
  • the width of these gaps exceeds the value (45 / ⁇ ) ', m, where S is the area of one of the meat passage openings made in the intermediate grill.
  • a similar shortened straight-through chamber is also provided between the left-hand receiving (17) and right-hand intermediate (18) knives.
  • a set of spacer sleeves (35) is also installed between the end face of the blade of the feed screw (3) and the hub of the receiving knife (5).
  • the intake grill (23) is located directly at the end of the blade of the right-hand pressure screw (10).
  • the direct-flow chamber (31) and the right-hand receiving knife (16) are absent (such embodiment of the cutting unit is not shown in the drawings).
  • Sets of spacer sleeves (33) - (35) and elastic elements (30) are components of devices designed to automatically tighten the knives (5), (16) - (20) to the grids (6), (23) - (25) . These devices work as follows.
  • the nut (36) screwed onto the head (14) of the cutting unit moves the clamping spider (37), the grids (23) - (25), the knives (16) - (20), as well as the spacer sleeves (33), ( 34).
  • the elastic elements are compressed (30).
  • the elastic element located between the spacer sleeve (35) and the hub of the receiving knife (5) is compressed by a power screw screwed into the shaft hatch (8) (the power screw is not shown in the drawings).
  • work is performed related to the automatic pressing of the knives to the grids.
  • the wear parts of the grids (6), (23) - (25) have the form of annular protrusions (38), the ends of which serve as their working surfaces (39). In areas bounded by two continuous annular zones having radii p ⁇ —p. (see Fig. 27 and Fig. 28), the openings for the passage of meat are distributed.
  • the cutting elements of the grids are the front sections (40) of the edges of these holes (see Fig. 8 and Fig. 29).
  • the front sections (40) of the edges from their rear sections (41) differ in direction lowering their bulges: in the first they are directed towards the rotation of the knives.
  • the wearing parts of the blades of the knives have the form of figured protrusions (42), which with their soles (43) adjoin the working surfaces (39) of the grids (6), (23) - (25).
  • the annular protrusions (38) of the grills during the operation of the meat grinder interact with the figured protrusions (42) of the blades of the adjacent knives, forming cutting pairs.
  • the shape of the sole (43) of the figured protrusion (42) of the blade of any of the knives is related to the configuration of the adjacent working surface (39) of the corresponding grate.
  • the appearance of this functional relationship is shown below.
  • the cutting (44) and rear (45) edges, as well as the smaller (46) and large (47) arcuate bases of the soles (43) of the curved protrusions (42) are in contact with the working surfaces (39) of the grilles. This is ensured by the fact that the radii of the arcuate bases (46), (47) of the soles (43) of the blades of the knives are equal to the radii p ⁇ and p. larger and smaller circles bounding the working surfaces (39) of the gratings.
  • the blade blades forming (48) and (49) of the surfaces of the frontal and rear sections of the figured protrusion (42) of the knife blade are in planes perpendicular to the tangent to the cutting (44) and rear (45) edges of its sole (43).
  • the cutter assembly of the proposed meat grinder includes a meat separator. Its working bodies are the cutting-separating grate (25) and the separating knife (20), installed at the end of the direct-flow chamber (32).
  • the back sides (50) of the blades of the separating knife (20) and the working surface (39) of the cutting-separating grating (25) form the outlet channels (51) (one of the outlet channels is shown in Fig. 7).
  • the zones of the direct-flow chamber (32) adjacent to the cutting-separating grate (25) are in communication with the receiving hole of the axial (52) discharge pipe (see Fig. 1 - Fig. 4).
  • the parts of the screw pump - a miniature sleeve (53) and a screw (54).
  • the blades of the separating knife (20) of this variant of the meat separator are inclined or bent in the direction of its rotation (see Fig. 5).
  • the meat separator can be made in another embodiment. In this case, during the operation of the meat grinder, the areas of the direct-flow chamber (32) adjacent to the working surface (39) of the cutting-separating grate (25) are periodically communicated with the outlet channels (51) and windows (22) made in the rim (21) from the receiving hole of the radial (55) discharge pipe (see Fig. 6).
  • the blades of the separating knife (20) of this variant of the meat separator are inclined or bent in the direction opposite to the direction of its rotation.
  • Both axial (52) and radial (55) discharge pipes are equipped with automated shut-off and control valves (not shown in the drawings).
  • the cutting edges (44) of the blades of the knives cut off the surface layers of the annular protrusions (38) of the gratings.
  • the annular zones of the grills covering the area of location of the openings for meat passage made in them, gradually go deep into the figured protrusions (42) of the knife blades.
  • the reason for this phenomenon is that the front sections (40) of the edges of the openings of the gratings cut the material of the figured protrusions (42) of the blades of the knives.
  • the wear rate of the interacting surfaces of the cutting pairs increases in the peripheral direction.
  • the working surface (39) of any grate is abraded by the soles sliding (43) of the figured protrusions (42) of the blades of the adjacent knife.
  • a counteracting force arises in response to the action of the compressed elastic element (30).
  • Such a force is called a normal reaction.
  • the product of the normal reaction on the coefficient of sliding friction gives the sliding friction force F (on figures not shown).
  • the force F is perpendicular to the radius of the place of its application and acts in the direction opposite to the direction of rotation of the knife.
  • the length of the path of the arc /, radius p t for the same revolution of the knife corresponds to a continuous length or interrupted by holes for the passage of meat of a circle belonging to the working surface (39) of the grill.
  • the width of all arched elementary sections of the sole (43) is a constant value. It represents the difference between the radii of the arcs, which are the bases of each of them (such bases in Fig. 10, Fig. 12, Fig. 16, Fig. 18, Fig. 22. Fig. 24 and Fig. 25 are represented by arcs I 1 having radii p g ).
  • both bases of any arcuate elementary section of the sole (43) have the same length, in the general case, equal to the length of the arc I 1 .
  • the shape of the cutting edge (44) is specified, and the length of the arcs / ; according to their radii P 1 are determined, it is easy to find the configuration of the sole (43) using the method of graphic constructions and then design the knife. If, at the same time, the lengths of the arcs I 1 are selected, then the shaped protrusion (42) can be given such a special shape that will ensure uniform abrasion of the interacting surfaces of the cutting pair. It is in this way and only in this way that the effect of friction forces, which causes uneven destruction of the surfaces of the wearing parts of the grill and knife, must be compensated.
  • the abrasion rate of any elementary arcuate portion of the sole (43) of the figured protrusion (42) of the knife blade depends on the same factors that determine the wear rate of a conventional friction pair. In this case, we are interested in the length of the path of this section along the working surface (39) of the lattice. To ensure the same intensity of abrasion of each of the totality of such areas is possible in only one way. To do this, the length of all sections should be brought into exact correspondence with the length of their path along the end of the annular protrusion (38) of the lattice, which they pass in one revolution of the knife.
  • the path length of the arc Z, radius p g per one revolution of the knife corresponds to the length of a circle continuous or interrupted by holes for meat to pass, belonging to the working surface (39) of the grill. If the ith elementary contact spot is within one of the zones bordering the area of the meat hole, the length of this path is 2 ⁇ g . If the arc /, is located in the central region of the working surface (39) of the grill, then in one revolution of the knife it will meet ⁇ holes for meat passage. Left ⁇ surely, its path length will be ⁇ I - ( -, m, where L, - is the length of the j-th arc of radius p t located at
  • the cutting edge (44) of the sole (43) can be represented as a rib formed by the intersection of two extreme rows of elementary areas. One of the rows is located on the sole (43), and the other on the adjacent frontal section of the figured ledge (42).
  • the resultant intermolecular forces of the intersecting rows of elementary areas forming the cutting edge (44) are directed into the body of the figured protrusion (42).
  • the resulting force obtained by summing the pairs of resultant forces is applied to the cutting edge (44) of the knife blade and is also directed into the body of the figured protrusion (42).
  • the molecules forming the cutting edge (44) have a higher surface energy than the molecules located on the sole (43). But it is also known from the thermodynamics of surface phenomena that an increase in the surface energy of one of the bodies brought into contact with another body is accompanied by a wedge effect. Therefore, in the place of contact of any elementary area of the cutting edge (44) with the working surface (39) of the grating, an excess pressure P arises.
  • the symbol C designates one of the considered contact points between the receiving grill and the sole (43) of the blade of a knife made with a concave cutting edge (44).
  • the overpressure vector P at an angle equal to half the front angle of the figured protrusion (42) of the knife blade (see Fig. 30) is directed to the body of the annular protrusion (38) of the grill.
  • the considered parts of the cutting pair are macro objects.
  • the value of the force due to the manifestation of the pressure jump P is small when compared with the sliding friction force F.
  • the new lattices and knives are designed for long-term operation without intermediate sharpening. Under such conditions, the action of even a small excess pressure P leads to a significant violation of the flatness of the wear surfaces, so it is not practical to neglect it.
  • the pressure vector P lies within the plane DD, which at an angle of 90 ° intersects the line FE touching the cutting edge (44). In the same plane are the normal p p and the surface p components thereof (see Fig. 30).
  • the product of the force p p and the sliding friction coefficient gives an additional sliding friction force / (not shown in the figures).
  • the direction of the vector p p coincides with the direction of the normal reaction, which occurs under the action of a compressed elastic element of the device for pressing the knives to the grids. Therefore, the force / increases the abrasion intensity of the working surface (39) of the lattice.
  • the contribution of the additional sliding friction force / to the wear of the working surface (39) of the lattice is taken into account by introducing an empirical coefficient determined on the basis of experimental data.
  • the action of the tangential component r manifests itself in the fact that the ith elementary area of the cutting edge (44) is embedded in the surface layer of the annular protrusion (38) of the lattice and cuts it off.
  • the intensity of this process is determined by the ratio r I p, that is, the value of cos a, where a is the angle GCH.
  • r the angle between the radius of the contact point C and the tangent FE to the cutting edge (44).
  • r p and cos a - 1. Under such conditions, she will cut the working surface (39) of the lattice with the same intensity along the entire line of contact.
  • ⁇ is a coefficient, the value of which depends on a number of factors that are not related to the design of the wear part of the blade of the knife. These include: the surface condition of the frontal portion of the curved protrusion (42), the operating conditions of the cutting pair and the physical properties of the materials used.
  • the coefficient ⁇ is determined on the basis of experimental data. The found value of ⁇ takes into account the correction for abrasion of the working surface (39) of the lattice under the action of an additional sliding friction force /.
  • the abrasion of the figured protrusion (42) of the blade of the rotatable knife occurs under the action of the sliding friction force F 1 (not shown in the figures).
  • the force Fi is equal in magnitude to the force F considered above, but is directed in the opposite direction.
  • the force F 1 acts throughout the entire path of the sole (43) along the working surface (39) of the grate. Its effect is also manifested when crossing the front sections (40) of the edges of the meat passage holes. However, the contribution of the edges of the grating openings to the wear of the figured protrusion (42) of the knife blade should be considered separately.
  • the front portion (40) of the edge of any hole in the grill designed for meat passage can be represented as a set of elementary areas adjacent to each other.
  • the contact patch of such a pad having a radius P 1 with an adjacent elementary pad belonging to the sole (43), in FIG. 29 and FIG. 31 is indicated by the symbol J.
  • the contact spot J moves along the arc of a circle C.
  • the pressure of the grate on the knife is higher than at places remote from the front portion (40) of the hole edge.
  • the pressure jump is explained by the features of intermolecular interaction at the phase boundaries.
  • the pressure surge occurring at the point of contact J, in FIG. 31 is represented by the vector Q, which is in the LL plane perpendicular to the sole (43).
  • the LL plane intersects the MR line at an angle of 90 °, at point J touching the front section (40) of the edge of the grating opening.
  • FIG. Figure 31 shows two projections of the vector Q — its normal q p and surface q components, which are also in the LL plane.
  • the normal component q p times the coefficient of friction gives the sliding friction force / j (not shown in the figures on).
  • Knife blades are most easily taken into account by using empirical data. It should be noted that at the moments when the sole (43) passes the locations of the rear sections (41) of the edges of the meat passage holes, pulses of additional friction force also arise. However, the consequences of the action of these forces can be neglected, because they are directed not towards, but after the movement of the blade of the knife.
  • the force q is decomposed into the axial w and tangential v components.
  • the axial component w tends to shift the elementary platform of the sole (43) located at the contact point J to the center of the cutting pair, so that it does not take part in the wear of the figured protrusion (42) of the knife blade.
  • the tangential force v is the cutting force.
  • the considered elementary platform of the front section (40) of the edge of the grid opening cuts the material of the figured protrusion (42) of the knife blade.
  • the intensity of this process is determined by the ratio v / q, that is, the quantity cos ⁇ , where ⁇ is the angle SJM.
  • each of the pairs of expressions [1] and [2] - [7] and [ ] can be used to determine the shape of the sole (43) of the figured protrusion (42) of the knife blade according to the given configuration of the working surface (39) of the grating.
  • the abrasion of the interacting surfaces of such gratings and knives will occur evenly over the entire area of their mutual contact. the appearance of gaps between the working surfaces (39) of the gratings and along seams (43) of the figured protrusions (42) of the knife blades.
  • the cutting pairs wear out, so the cutting edges (44) of the soles (43) of the figured protrusions (42) of the knife blades and the front sections (40) of the edges of the holes of the grills are continuously updated. sharp up to the complete exhaustion of the resource of annular protrusions (38) of lattices and figured protrusions (42) of knife blades.
  • New knives developed using pairs of expressions [I] 3 [2] - [7, [11] can be made on three- and five-coordinate machines with numerical control. Three-axis machines are used to make relatively cheap knives.
  • the blades of any such knife forming (48), (49) the surfaces of the frontal and posterior sections of the figured protrusion (42) have the same outlines.
  • the position of these generators relative to the sole (43) is also the same. For example, the angles of inclination of the generators
  • the proposed special meat grinder the separator of chopped meat which is made according to the second option, works as follows.
  • Chunks of meat are loaded into the receiving funnel (1), and then a meat grinder is turned on.
  • the blade of the feeding auger (3) captures pieces of meat and moves them to the receiving direct-flow chamber (7). From the direct-flow chamber (7), the pieces of meat go to the receiving knife (5) and the receiving grill (6), the cutting elements of which cut them into fragments. Fragments of pieces of meat fall into the mine (8).
  • the steps of the blades of the pressure screw (10), (11) the pieces of meat from the shaft (8) are moved into the cavity of the sleeve (12).
  • the inlet of the sleeve (12) is made in the form of a socket (13), the blades of the pressure screws (10), (11) cannot interact with the end of the inlet of the sleeve (12). This excludes the possibility of crushing meat in the place of its overload from the mine (8).
  • the blades of the pressure stages of the rotary pressure screws (10), (11) interacting with the sleeve (12) covering them, the meat is pumped into the direct-flow chamber (31) of the head (14) of the cutting unit of the meat grinder. Under the pressure developed by the feed unit, the meat is pressed into the openings of the intake grill (23). On the surface of the receiving grill (23), facing the end of the blade of the pressure screw auger (10), the first stage of meat grinding occurs.
  • meat is chopped with periodically closing cutting pairs, each of which is composed of front sections (40) of the edges of the openings of the receiving grill (23) and cutting edges (44) of the soles (43) of the curved protrusions (42) of the blades of the left-hand receiving knife (17).
  • Sliced pieces of meat are moved towards the intermediate grill (24). Directly to this lattice, they are fed along rectilinear paths. Influencing the meat by the pressure developed by the feed unit of the meat grinder, the meat is pressed into the holes of the intermediate grill (24). On the working surface (39) of the intermediate grill (24), facing the receiving grill (23), the third stage of meat grinding is carried out.
  • meat is chopped with periodically closing cutting pairs composed of front sections (40) of the edges of the holes of the intermediate grill (24) and cutting edges (44) of the soles (43) of the curved protrusions (42) of the blades of the right-hand intermediate knife (18). If a combined knife is installed between the receiving (23) and intermediate (24) grids of the cutting unit of the proposed meat grinder, the blades of which are alternately left- and right-handed, the mechanism of the second and third stages of meat grinding does not change. If a knife is installed between the receiving (23) and intermediate (24) grids of the cutting unit of the meat grinder, the blades of which are double-sided, pieces of meat are fed along the helical paths to the intermediate grill (24).
  • Each of these pairs is formed by the front sections (40) of the edges of the holes of the intermediate grill (24) and the adjacent cutting edges (44) of the soles (43) of the figured protrusions (42) of the blades of the left-sided intermediate knife (19).
  • the resulting small pieces of meat from the intermediate grill (24) through a shortened direct-flow chamber (32) are directed in several streams to the cutting-separating grill (25).
  • the number of such flows is determined by the number of blades separating (20) and left-side intermediate (19) knives.
  • the pieces of meat are fed back and forth, and the meat on it is ground in cycles.
  • Each of the cycles begins with the pieces of meat being pressed against the working surface (39) of the cutting-separating lattice (25), and their muscle and fat tissues are pressed into its openings. Then, when the blades of the separating knife (20) pass, from the pieces of meat pressed to the working surface (39) of the cutting-separating grate (25), the tissues placed in its openings are cut off.
  • the meat is cut with elementary cutting pairs, each of which is composed of the front section (40) of the edge of the hole of this grill and the cutting edge (44) of the sole (43) of the figured protrusion (42) of the blade of the separating knife (20) that adjoins it.
  • the frontal sections of the blades of the separating knife (20) move away from the cutting-separating grating (25) everything that is already or so far not connected with it.
  • at least a portion of pieces of meat pushed away from the cutting-separating grill (25) are delivered to the zone of action of the blades of the left-sided intermediate knife (19).
  • Pieces of meat can be delivered to this zone as a whole.
  • parts of pieces of meat moved away from the cutting-separating grate (25) facing the intermediate grill (24) may fall into the same zone.
  • the pieces of meat are again fed to the cutting-separating grill (25).
  • pieces of hard inclusions rolling through the blades of the separating knife (20), move in a meat stream along sawtooth paths.
  • the projections of the trajectories of these inclusions on the working surface (39) of the cutting-separating grating (25) are segments of spirals unwound in the direction of rotation of the separating knife.
  • the holes of the cutting-separating lattice (25) are not clogged with bone tissue, since the front sections (40) of the edges of its holes of the tissue of these types of inclusions are not crushed.
  • the moving layer of pieces of solid impurities massages the minced meat.
  • the blades of the separating knife (20) pass, they are moved first in the peripheral directions, and then in a circle. Pieces of impurities from the head (14) of the cutting unit are periodically released through the radial discharge pipe (55).
  • the blades of a rotary separating knife (20) move with great speed in the flow of meat.
  • the consequence of the interaction of the Nols blades with the flow of meat is that in front of each of them moves a zone of high pressure, and behind - a rarefaction zone.
  • Each piece of minced meat, rolling through the blades of the separating knife (20) repeatedly passes from the pressure zones to the rarefaction zones.
  • the impact of pulsating pressure the amplitude of which varies by at least an order of magnitude, leads to the fact that the gases dissolved in the cells of the meat boil in areas of low pressure.
  • the released gas bubbles are removed into the atmosphere during subsequent meat processing.
  • the result of layer-by-layer degassing of meat carried out directly in the process of grinding it on a cutting-separating grid (25), is a sharp improvement in the organoleptic properties of food products.
  • the scraps of large vessels, films, and structures that combine muscle cells into bundles coming in with meat are distinguished by the second stage of the meat separator.
  • the pieces of meat that pass over the blades of a rotating separating knife (20) move for some time behind them. In a circular motion on the surface of the cutting-separating grating (25), they are carried away by low pressure zones, moving in a circle after the blades of the separating knife (20). In the same direction, they are pushed by the flow of meat fed to the cutting-separating grate (25).
  • the outlet channels (51) are open from the side of the spaces of the direct-flow chamber (32) moved in a circle in the same direction, each of which adjoins the working surface (39) of the cutting-separating grating (25). Through channels (51), each of these spaces periodically communicates with the receiving hole of the radial discharge pipe (55). This allows you to align the conditions for the separation of meat along the entire length of the blades of the separating knife (20). Fragments of connective tissues together with pieces of hard inclusions from the head (14) of the cutting unit of the meat grinder are periodically released through the discharge pipe (55).
  • the regulator of the shutoff valves of the radial discharge pipe (55) sets such an open and closed state time that the content of muscle tissue in the separation products is as low as possible.
  • a two-stage meat separator built into the cutting unit of the proposed special meat grinder, captures both all types of hard inclusions and almost all types of connective tissue.
  • the content of connective tissue in minced meat is minimized.
  • the pieces of minced meat have the same diameter but different lengths. This is because the particles obtained from the hard tissues of the meat turn out to be significantly shorter than the particles obtained from the soft tissues.
  • the cutting unit automatically adjusts to the stiffness of the meat: the stiffer the chopped meat, the finer the minced meat.
  • the present invention can best be used in mechanical engineering in the production of meat grinders and cutting tools for them, as well as in the food industry, mainly in the processing of meat, poultry and fish.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Crushing And Pulverization Processes (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

Les domaines préférés de l'utilisation de l'invention sont les constructions mécaniques et la fabrication industrielle de produits alimentaires à base de viande, de volaille ou de poisson. Selon le procédé, les morceaux de viande sont déplacés en direction d'une grille de coupe et de séparation de l'unité de coupe d'un hachoir spécial à partir d'une chambre adjacente à écoulement direct. Tous les processus s'écoulant sur cette grille, qui interagit avec un couteau de séparation effilé d'un côté, ont un caractère cyclique. Au terme de chaque cycle, la viande est renvoyée dans la chambre à écoulement direct et déplacée dans la zone d'action des lames du couteau, adjacente à la grille intermédiaire. Sur la grille de coupe et de séparation, la viande est hachée par procédé de coupe exclusivement. On masse et on dégaze la viande et on en extrait tous les fragments grossiers se présentant comme des os, des cartilages et des tendons ainsi que des fragments de vaisseaux, des films ou d'autres structures qui regroupent les cellules musculaires en faisceaux. La farce obtenue est caractérisée par une qualité invariablement élevée, par une meilleure capacité de rétention d'humidité et par une teneur réduite en fer et en calcium. L'unité d'alimentation du hachoir spécial est complétée par une vis (3), un couteau de réception (5), une grille de réception (6), un puits (8) et une deuxième vis d'alimentation (11). L'orifice d'entrée d'une douille (12) qui entoure les vis d'alimentation principale (10) et supplémentaire (11) se présente comme un entonnoir (13). La chambre à écoulement direct de la tête (14) de l'unité de coupe, adjacente à la grille de coupe et de séparation, est raccourcie grâce à une disposition particulière des couteaux effilés d'un seul côté qu'elle contient. Les lames de chacun des couteaux sont disposées en face des intervalles entre les lames des couteaux opposés. On élimine tout intervalle entre les surfaces des grilles et les couteaux entrant en interaction grâce à une sélection appropriée de la forme de leurs parties d'usure. Les éléments de coupe des grilles et des couteaux pendant l'utilisation du hachoir sont aiguisés de manière automatique. L'intensité d'usure de l'instrument de coupe est contrôlée par un système automatique d'avancement des couteaux vers les grilles. L'aiguisage de l'instrument est effectué 3 à 6 mois après son exploitation. Les grilles et les couteaux, fabriqués dans une autre variante, sont fabriqués sans effilement. L'utilisation de l'invention dans les constructions mécaniques permet de lancer la fabrication de hachoirs industriels d'une nouvelle génération et d'instruments de coupe à aiguisage automatique destinés à tous types de hachoirs à viande. L'utilisation industrielle des inventions dans les branches de transformation de produits alimentaire à base de viande, de volaille ou de poisson de l'alimentaire permet d'augmenter la productivité, d'améliorer la qualité des produits alimentaires et d'augmenter la rentabilité de la production.
PCT/RU2006/000142 2005-03-28 2006-03-27 Procede de hachage de viande, hachoir a viande (2 variantes), unite de coupe du hachoir a viande (2 mode de realisation), separateur de viande et paire de coupe du hachoir a viande WO2006104423A2 (fr)

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RU2005108458/03A RU2005108458A (ru) 2005-03-28 2005-03-28 Способ измельчения мяса, мясорубка, режущий узел мясорубки, сепаратор измельчаемого мяса (два варианта) и режущая пара мясорубки
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Publication number Priority date Publication date Assignee Title
WO2017216622A1 (fr) * 2016-06-16 2017-12-21 De Los Santos Guauque Jose Hacheuse de viandes de poulet, de boeuf et de porc
TWI711485B (zh) * 2019-11-28 2020-12-01 國立臺東大學 肉品斷筋方法及其裝置
CN113603251A (zh) * 2021-08-27 2021-11-05 内蒙古新康环保科技有限公司 一种用于杂质过滤的水处理设备
CN116508819A (zh) * 2023-07-04 2023-08-01 江西赣云食品机械有限公司 一种切丁绞肉机
US20230278041A1 (en) * 2022-03-01 2023-09-07 Provisur Technologies, Inc Separator and feed screw for a grinding machine

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DE19724831A1 (de) * 1996-06-20 1998-01-08 Dornhan Maschf Gmbh Schneid- und/oder Lagersysteme für Lebensmittelzerkleinerungsmaschinen, die nach dem Wolfprinzip arbeiten
WO1998023377A1 (fr) * 1996-11-28 1998-06-04 Eduard Fedorovich Syrovatsky Procede de hachage de viande et hachoir a viande

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Publication number Priority date Publication date Assignee Title
DE19724831A1 (de) * 1996-06-20 1998-01-08 Dornhan Maschf Gmbh Schneid- und/oder Lagersysteme für Lebensmittelzerkleinerungsmaschinen, die nach dem Wolfprinzip arbeiten
WO1998023377A1 (fr) * 1996-11-28 1998-06-04 Eduard Fedorovich Syrovatsky Procede de hachage de viande et hachoir a viande

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Publication number Priority date Publication date Assignee Title
WO2017216622A1 (fr) * 2016-06-16 2017-12-21 De Los Santos Guauque Jose Hacheuse de viandes de poulet, de boeuf et de porc
TWI711485B (zh) * 2019-11-28 2020-12-01 國立臺東大學 肉品斷筋方法及其裝置
CN113603251A (zh) * 2021-08-27 2021-11-05 内蒙古新康环保科技有限公司 一种用于杂质过滤的水处理设备
US20230278041A1 (en) * 2022-03-01 2023-09-07 Provisur Technologies, Inc Separator and feed screw for a grinding machine
CN116508819A (zh) * 2023-07-04 2023-08-01 江西赣云食品机械有限公司 一种切丁绞肉机
CN116508819B (zh) * 2023-07-04 2023-09-29 江西赣云食品机械有限公司 一种切丁绞肉机

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