WO2016116519A1 - Couteau présentant des lames spéciales - Google Patents

Couteau présentant des lames spéciales Download PDF

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Publication number
WO2016116519A1
WO2016116519A1 PCT/EP2016/051160 EP2016051160W WO2016116519A1 WO 2016116519 A1 WO2016116519 A1 WO 2016116519A1 EP 2016051160 W EP2016051160 W EP 2016051160W WO 2016116519 A1 WO2016116519 A1 WO 2016116519A1
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WO
WIPO (PCT)
Prior art keywords
passage opening
cutting
cutter
cutting edge
blade
Prior art date
Application number
PCT/EP2016/051160
Other languages
German (de)
English (en)
Inventor
Egon Ehrle
Original Assignee
Be Maschinenmesser Gmbh & Co. Kg
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 Be Maschinenmesser Gmbh & Co. Kg filed Critical Be Maschinenmesser Gmbh & Co. Kg
Publication of WO2016116519A1 publication Critical patent/WO2016116519A1/fr

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Classifications

    • 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
    • B02C18/06—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives
    • B02C18/16—Details
    • B02C18/18—Knives; Mountings thereof
    • B02C18/20—Sickle-shaped knives
    • 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
    • B02C18/06—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives
    • B02C18/065—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives within rotatable bowls, e.g. meat cutters

Definitions

  • the present invention relates to a cutter knife having a cutting body having cutting through openings.
  • the invention also relates to a method for producing such a cutter knife.
  • Cutter knives are used for dismemberment and comminution of organic material to a mushy material, especially raw meat with additives and spices to sausage meat.
  • the cutter knives are used in a cutter machine.
  • the cutter has a knife shaft with knife holders for the cutter blades, which protrude into a horizontally rotating bowl.
  • the bowl is filled with organic material, which is to be crushed.
  • the cutter knives in the cutter machine are rotated vertically at a high speed through the organic material. By rotating the cutter blades through the organic material, the solid components, including tendons, of the organic material are damaged and severed.
  • a coarse sausage meat is produced from the organic material, whose granularity, ie the size of the individual pieces of the sausage meat, decreases with longer operating time.
  • the fineness of the sausage meat can be influenced by different choice of knives and by the processing time. Due to the high rotational speed of the cutter blades with speeds of up to 6000 revolutions / min. creates a high frictional heat between cutter knives and organic material, which can produce a temperature of up to 100 ° C on the knife surfaces. Crushed sausage meat can adhere to the surfaces of the cutter blades and is thus immediately exposed to the high temperature.
  • the sausage meat contains proteins which begin to denature from a temperature above about 42 ° C, thereby deteriorating the quality of the sausage meat.
  • ice water or nitrogen for example, is added to the sausage meat or ice-cream is added to the sausage meat.
  • EP 0 850 689 B1 shows a cutter knife for the fine comminution of meat with passage openings provided transversely to the cutting edge.
  • the passage openings are designed as overflow channels.
  • the transitions of the overflow channels from the side surfaces to the passage openings have a concave shape and are arranged on a radius / arc of the arc corresponding arc on the side surfaces of the cutter blade.
  • the area fraction of the passage openings to the total surface of the cutter knife can reduce the mass of the cutter blade by 15 to 30% and reduce the heat transfer surface of the cutter blade by about 20 to 50%.
  • FR 2 447 704 A1 discloses a food processing rotary knife having a surface fracture near a free end of the rotary blade intended to generate turbulence upon rotation of the rotary blade. The break may consist of several openings or a cutting edge.
  • CH 367729A shows a meat crusher.
  • the meat crusher comprises knives with longitudinal recesses which have cranked cutting edges at the rear recessed edges in the direction of rotation.
  • the aim of the invention is to provide an improved cutter knife.
  • a cutter knife comprising a cutting body with a front edge with at least one cutting edge, a trailing edge and two flat sides.
  • the cutting body has at least one passage opening.
  • the passage opening is formed as an overflow channel from a flat side of the cutting body to the other flat side of the cutting body.
  • the passage opening a passage opening cutting edge.
  • the passage opening cutting edge is arranged and designed such that it does not project beyond the contour of the flat sides in the vicinity of the passage opening at any of the flat sides of the cutting body.
  • the cutting edge at the front edge of the cutting body has a cutting edge on which the cutting edge tapers. In the case of a cutting edge ground on one side, the cutting edge is located in the plane of one of the flat sides of the cutting body. Typically, the cutting edge is closer to one of the flat sides of the cutter body.
  • an inlet surface Adjacent to a respective passage opening, an inlet surface may be provided which is formed by a depression reaching into the respective passage opening in the cutting body.
  • the inlet surface is preferably arranged relative to the respective passage opening so that it is located in the cutting direction in front of the respective passage opening, ie on one side of the passage opening, which faces the cutting edge at the front edge of the cutting body.
  • the inlet surface is preferably provided only on that flat side of the cutting body, which is closer to the cutting edge at the front edge of the cutting body.
  • One or all passage openings may be oval and in particular circular.
  • the rear edge also called the back of the knife, in one embodiment is designed as a slide-off incline, which serves to reduce break-off noise that would arise at a sharp edge.
  • the flat sides may for example have notches for stabilizing the cutter blade or the like, which can lie deeper in the cutting body, as the für Stammsö Stammsschnei- the.
  • the flat sides can also have, for example, for stabilizing the cutting body serving bulges, which cause local thickening of the cutting body.
  • the through-hole cutters in the cutter knife allow for faster and more efficient comminution of the sausage meat.
  • the through-hole cutters make it possible to achieve a lower roast grain in a shorter processing time. This allows one To use a cutter without downstream fine grinders to produce a fine sausage meat.
  • the passage opening cutters allow a comminution of the sausage meat with less heat development, since a lower operating time is necessary for the same low granularity.
  • the mixing process can also be improved.
  • the cutter blade during operation in a cutter machine, enables an additional feed improvement, which is caused in particular by the rotating bowl, which can shorten the processing process.
  • Organic material is in this case pressed by rotation of the bowl and by the feed action of the remaining cutter blades of the cutter into the openings and cut off there.
  • the passage opening cutters thus serve as additional cutting edges and ensure a fine cut.
  • One aspect of an embodiment of the invention is that the transport is improved with the aid of unilaterally ground through-opening cutters.
  • a mixture and mixing with Switzerlandstoffen, such as cutter aids or the like and the binding process is improved.
  • a respective passage opening cutting edge extends completely along the circumference of the corresponding passage opening. This is particularly advantageous in the case of circular passages, as it allows a relatively simple production. Particular advantages arise when in this embodiment, in addition to the respective passage opening in the cutting direction upstream inlet surfaces are provided, It is particularly advantageous if the inlet surface is provided only on that flat side of the cutting body, the peripheral passage opening cutting edge is closer.
  • the passage opening cutting edge extends along a part of the circumference of the passage opening, which is aligned in the cutting direction of the cutting edge.
  • the part of the circumference with the passage opening cutting edge preferably comprises between 30 ° and 180 ° of the circumference of the passage opening.
  • the cutter blade is a contour of a peripheral wall of the passage opening, where the passage opening has no passage opening cutting edge the flat sides rounded or chamfered, so that the contour of this part of the peripheral wall of the passage opening forms a rounded or chamfered shape without a cutting edge.
  • the contour is typically opposite the passageway cutting edge and serves to improve the delivery of material to be cut. The material to be cut is pressed into the passage opening when the cutter knife is mounted in a blade receptacle of a cutter shaft of a cutter and is rotated vertically by cutting material while the material to be cut is rotated horizontally in a bowl.
  • the passageway cutters may each have a central longitudinal axis defined as a straight line through the center of the passageway and the areal center of gravity of the passageway's cutting edge, i. the central longitudinal axis is aligned in the direction in which the passage opening cutting edge was ground.
  • the passage opening cutters are each arranged so that their respective central longitudinal axis with respect to a circle tangent to a circle about a rotation center of the cutter blade an angle between 0 ° and 90 °, for example between 15 ° and 60 °, for example between 15 ° and 45 °, for example between 15 ° and 20 °.
  • the center of rotation defines an axis of rotation about which the cutter knife can be rotated during operation, for example, on a cutter shaft of a cutter machine, in order to cut material to be cut, such as organic material.
  • the cutter knife can only be one half of a pair of cutter knives. In this case, the center of rotation is located midway between the two cutter blades when connected together.
  • the passage opening cutters can be arranged such that a respective central longitudinal axis of the respective passage opening edge has a greater angle with respect to a circle tangent to a circle around the center of rotation of the cutter blade at a passage opening located farther from the center of rotation than a passage opening located closer to the center of rotation.
  • the at least one passage opening cutting edge is arranged and aligned with the cutting edge such that the passage opening cutting edge and the cutting edge strike a material to be cut at the same angle of impact during operation.
  • a base of the passage opening is formed by a lying in a plane closed twice continuously differentiable convex curve, ie, the passage opening is oval shaped.
  • the first The base area is greater than or equal to the circumferential extent in the radial direction, resulting in an oval shape.
  • the oval shape of the passage opening extends from one flat side of the cutting body to the other flat side of the cutting body.
  • the oval base surface on the flat sides of the base surface may change during passage from one flat side to the other flat side through the passage opening due to the passage opening cutting edge, since the passage opening cutting edge shape changes the shape of the passage opening.
  • the oval base may have a shape of a circle or an ellipse or be formed of several circles and ellipses.
  • the shape corresponds to an oval hole and serves on the one hand to brake the sausage meat and on the other hand to finely chop the sausage meat.
  • a shape of the passage opening adapted thereto can be selected.
  • a rounder hole provides a coarser roast than an oval hole.
  • the oval shape reduces the intake of air into the sausage meat.
  • Another influence has the size of the passage opening.
  • a larger passage opening is usually used for the production of a coarser sausage meat and a smaller passage opening for the production of a finer sausage meat.
  • the position of the passage opening on the cutting body also has an influence on the graininess of the sausage meat.
  • the passage openings are arranged on an arc which runs parallel to the arc, which is formed by the radius of the cutting edge.
  • the passage openings may alternatively or additionally be arranged at other locations of the cutting body.
  • the cutter knife has a crescent shape.
  • the cutter knife may also have another curved shape, for example an arcuate shape, a so-called 4-cut shape or the like.
  • the curved shape of the cutting edge allows not only the breaking of the organic material, but also a pulling cut, which enables a more efficient and gentler shredding of the organic material.
  • the cutter knife can have additional secondary cutting edges, which for example improve smashing of the organic material.
  • the cutting edge has a convex cut.
  • the convex cut also referred to as a convex cut, produces an outwardly curved blade towards the cutting edge. Due to the thickening blade, the convex cut has a high stability of the cutting edge.
  • the passage opening cutting can a have a spherical cut. The cutting and passage opening cutters can be ground on one or both sides. Other common cuts are possible.
  • the cutting angle of the cutting edge is sharper than the cutting angle of the passage opening cutting edge.
  • the cutting edge of the cutter blade has a cutting angle between 22 ° and 28 °, for example between 25 ° and 27 °.
  • the passage opening cutting edge has a cutting angle of more than 30 °, for example between 30 ° and 32 °.
  • the throat opening is slimmer, that is, it has a cutting angle of less than 30 °.
  • the cutter knife has a cutting body with three passage openings, each with a passage opening cutting edge.
  • a cutter knife with three openings has a particularly high stability.
  • the cutter knife may also have more or fewer holes, for example two or four passage openings.
  • the cutter knife has through openings with and without passage opening cutting.
  • the cutter knife can also have passage openings with a plurality of passage opening cutters, for example two juxtaposed or oppositely disposed passage opening cutters.
  • the cutter knife diameter of a respective passage opening is greater, the closer the passage opening is arranged at a center of rotation of the cutter blade.
  • the shape of the passage openings may depend on the distance of the passage opening of the center of rotation, for example, the passage openings may have a more oval shape the further they are located away from the center of rotation.
  • the cutting body of the cutter knife has a thickness between 6.8 mm and 0.5 mm. The smallest thickness has the cutting body at the top of the cutting edge. The largest thickness of the cutting body in the area between the blade holder and a first passage opening.
  • the cutting body of the cutter knife is essentially conical in the direction of the blade tip.
  • the cutting edge and the passage opening cutters of the cutter knife have a hardness of between 54 and 56 HRc.
  • the cutting edge Body can have a hardness between 54 to 56 HRc.
  • the cutting body preferably has a hardness of 20-40 HRc.
  • the cutter knife may comprise one or more metallic materials, ceramic materials or a combination of these.
  • the invention comprises a method for producing a cutter knife.
  • the method includes a step of providing a cutting body.
  • the method comprises a step of providing the cutting body with at least one passage opening which forms an overflow channel from one flat side of the cutting body to the other flat side of the cutting body.
  • the method comprises a step of providing a front edge of the cutting body with at least one cutting edge.
  • the method further comprises a step of providing the passage opening with a passage opening cutting edge which does not protrude at any of the flat sides of the cutting body over a contour of the flat sides in the vicinity of the passage opening.
  • the invention comprises a use of a cutter knife with passage opening cutters or a cutter knife produced by the method with passage opening cutters in a cutter receptacle of a cutter machine for dismembering and comminution of organic material.
  • Figure 1 is a schematic representation of a first embodiment of a cutter knife with cutting having openings.
  • FIG. 2 shows a schematic representation of a second embodiment of a cutter knife with through openings having cutting edges
  • FIG. 3 is a schematic representation of a third embodiment of a cutter knife with cutting through openings
  • 6a and 6b are schematic representations of an embodiment of a cutter knife with circular passage openings which each have a circumferential füreriesöff- cutting edge;
  • FIG. 7a and 7b are schematic representations of an embodiment of a cutter knife similar to Figure 6a, in which in addition to the passage openings in the direction of rotation upstream inlet surfaces are provided.
  • FIG. 1 shows a cutter knife 10 with a cutting body 12, in which three passage openings 14 are arranged.
  • the cutting body 12 has a substantially sickle shape and comprises a front edge 16 with a cutting edge 18, a flattened blade tip 20 and a trailing edge 22 with a sliding bevel 24.
  • the sickle shape allows the cutter blade 10, when it is rotated, next to a smashed cutting material, To cut this with a pulling cut too.
  • Passage opening cutters 26 are arranged in the passage openings 14.
  • the cutting body 12 has an upper flat side 28 and a lower flat side 30 (see Fig. 4 and Fig. 5).
  • the flat sides 28 and 30 are flat surfaces.
  • the flat sides 28 and 30 may alternatively also have notches, bulges or grooves, for example for stabilizing the cutting body 12 or for additional cooling of the sausage meat (not shown).
  • the cutting edge 18 has at the front edge 16 of the cutting body 12 a cutting edge 19 to which the cutting edge 18 tapers.
  • the cutting edge 18 is ground on one side and the cutting edge 19 is in a plane with the lower flat side 30 of the cutting body 12 (see Fig. 4 and Fig. 5).
  • the passage opening cutters 26 are arranged in the plane of the cutting body 12 and do not protrude beyond a contour of the flat sides 28, 30 in the vicinity of the passage opening 14 (see FIGS. 4 and 5).
  • the part of the respective flat sides 28 and 30 located in the vicinity of the passage opening 14 is made flat and has no indentations, grooves or bulges or elevations.
  • the passage opening cutting edge 26 is therefore not exposed and can only cut material that is located in the passage opening 14.
  • the passage opening cutting edge 26 further has a passage opening cutting edge 27 at which the passage opening cutting edge 26 tapers.
  • the passage opening cutting edge 26 is ground on one side and the passage opening cutting edge 27 is in a plane with the lower flat side 30 of the cutting body 12 (see Fig. 4 and Fig. 5).
  • the cutting edge 18 extends along the leading edge 16, which follows the shape of an arc of the cutting body 12.
  • the flattened blade tip 20 adjoins the cutting edge 18 at the end of the arc.
  • the Abgleitschräge 24 is arranged on the trailing edge 22, the Abgleitschräge 24 is arranged.
  • the cutting edge 18 is ground spherical (see Fig. 4 and Fig. 5). In the exemplary embodiment of the cutter knife 10 shown in FIG. 1, the cutting edge 18 is ground on one side in a spherical manner (see FIG. 4c).
  • the cutting edge 18 "can also bevelled on both sides to be crowned (see Fig. 5) or the cutting edge 18 'can also be provided with a one-sided bevel and small counter bevel (see Fig.
  • the sliding bevel 24 is usually crowned or 4 (a) and 2 (see Fig. 4c and Fig. 5c) are beveled.
  • the sliding bevel 24 is thus shaped so that it allows slipping of meat at the trailing edge 22 of the cutting body 12 by the Abgleitschräge 24 has an oblique portion terminating in a slightly rounded edge (see Figures 4c and 5c)
  • the trailing edge 22 may also be rounded (see Figures 4a, 4b, 5a, 5b and 5d)) or square (see Fig. 4d)
  • the preferred embodiment of the trailing edge 22 is the embodiment of the trailing edge 22 shown in Fig. 4c.
  • the passage openings 14 are arranged along an arc extending approximately parallel to the front edge 16 and have different diameters which become smaller, the farther they are from a center of rotation 32 of the cutter blade 10.
  • the passage openings 14 in the embodiment shown are oval shaped. This serves, on the one hand, to slow down the use of cutter knife 10 for comminuting organic matter, such as meat, in a cutter machine, the porridge or the sausage meat and, on the other hand, finely chopping the sausage meat.
  • the shape of the passage openings 14 may also be round, elliptical or otherwise oval-shaped, depending on whether a thinner or firmer meat is to be produced. In particular, the passage openings 14 may also be circular (not shown).
  • a rounder passage opening 14 provides a coarser sausage meat than a more oval passage opening 14. By choosing the shape of the passage opening 14 can thus be directly affect the fineness of the sausage meat. The oval shape also reduces the intake of air into the sausage meat.
  • the oval passage openings 14 shown in FIG. 1 have a circle diameter of 38 mm, 30 mm and 22 mm. The passage volume of the respective passage opening 14 is reduced by the passage opening cutting edge 26 in comparison with a cylindrical volume with a circular base area (see Fig. 4 and Fig. 5). The passage openings can have various base areas and volumes (see Fig. 4 and Fig. 5).
  • a contour 34 of the peripheral wall of the passage openings 14, which is not part of the passage opening cutting edge 26, is rounded or chamfered to allow a better flow through the passage openings 14 during operation of the cutter blade 10 in a cutter machine (see also FIG and Fig. 5).
  • the cutter 10 includes a receptacle 36 which is disposed about the center of rotation 32 of the cutter blade 10 and further receiving openings 38 which are arranged in a circular arc around the receptacle 36.
  • the receiving openings 38 and the receptacle 36 serve to fasten the cutter blade 10 to a blade receptacle of a cutter shaft of a cutter machine (not shown).
  • two cutter knives 10 are attached opposite each other on a knife holder, so that the receptacles 36 of the two cutter knives 10 enclose the knife holder (not shown).
  • the cutter machine can be used, for example, with 3 to 4 or up to 6 pairs of cutter knives arranged parallel to one another.
  • the receptacles 36 and receiving openings 38 are adapted to the blade holder of the cutter such that the cutter blades 10 can be arranged in the cutter such that they optimally meet the cutting material, such as organic material such as meat from above and cut the meat, if the cutter blades 10 are rotated vertically in the cutter machine.
  • the curved shape or sickle shape of the cutter blades 10 and their arrangement in the cutter machine makes it possible, instead of merely breaking up the meat, to perform a pulling cut.
  • the cutter blades 10 in the cutter machine allow rapid and efficient shredding of organic material, such as meat to meat.
  • the flattened blade tip 20 allows the cutter blade 10 to be guided along a defined gap in the vicinity of the bottom of the bowl, without touching it, when the cutter blade 10 is mounted on a knife holder of a cutter machine.
  • the flattened blade tip 20 is made blunt in the embodiment shown.
  • the flattened knife tip 20 may, however, be designed with a sharp edge, depending on the type of sausage.
  • the passage opening blade 26 has a central longitudinal axis 40 which is defined as a straight line through the center of the respective passage opening 14 and the centroid of the respective passageway cutting edge 26, ie, the central longitudinal axis 40 is oriented in the direction in which the passage opening cutting edge 26 has been ground.
  • the central longitudinal axis 40 has an angle with respect to a circle tangent to a circle around the center of rotation 32 of the cutter blade 10.
  • the angle may be between 0 ° and 90 °, for example between 15 ° and 60 °, for example between 15 ° and 45 °, for example between 15 ° and 20 °.
  • the respective central longitudinal axis 40 of the respective passage opening cutters 26 in FIG. 1 has a respective different angle to the circular tangent, which is the greater the further the passage opening 14 is away from the rotation center 32.
  • the different angles of the central longitudinal axis 40 serve to compensate for the offset in the cutting direction compared to the cutting edge 18 position, so that the cutting edge 18 and the respective passage opening cutting 26 meet at a same angle of incidence on the material to be cut when the cutter blade 10 about the center of rotation 32nd is rotated. This enables an optimized cutting result.
  • FIG. 2 shows a second embodiment of a cutter knife 10 '.
  • the cutter blade 10 ' has, in contrast to the cutter blade 10 of FIG. 1 another sickle shape, which has an additional secondary cutting edge 42.
  • the secondary cutting edge 42 interrupts the arc of the cutting edge 18 and produces a blade tip 44.
  • the cutter blade 10 ' has a cutting body 12', in which three passage openings 14 'are arranged.
  • the passage openings 14 ' have a more oval shape than the passage openings 14 of the cutter knife 10 shown in FIG. 1.
  • the part of the peripheral wall 34 of the passage opening 14' which has no passage opening cutting edge 26, oval shaped.
  • the passage opening 14 ' is also smaller than the passage opening 14 shown in Fig. 1. This can affect the granularity of the sausage meat, that is, whether a finer or coarser sausage meat is produced.
  • the remaining components of the cutter knife 10 ' are similar to the components of the cutter knife 10 shown in Fig. 1.
  • the cutter knife 10' can be connected via the receptacle 36 and the receiving openings 38 with a blade receptacle of a cutter shaft of a cutter machine.
  • the passage opening cutters 26 cut organic material which is pressed into the passage openings 14 '.
  • a bowl of organic material is horizontally rotated under the vertically rotating cutter blade 10 ', whereby smaller pieces of the organic material are forced into the passage openings 14'.
  • the blade tip 44 allows in addition to the pulling section of the sickle shape an additional abutting cut.
  • the flattened blade tip 20 allows rotation of the cutter blade 10 'without touching the bowl.
  • FIG. 3 shows a third exemplary embodiment of a cutter knife 10 ".
  • the cutter knife 10 has a cutting body 12 "with three passage openings 14".
  • the cutter blade 10 is substantially identical to the second embodiment of the cutter blade 10 'shown in Fig. 2.
  • the cutter blade 10 differs from the cutter blade 10' only in the size and shape of the through holes 14 ". which can be generated with the cutter knife 10 "directly influenced.
  • Figure 4 shows four embodiments along a cross section through a passage opening of the cutter blade.
  • the cutter knives 10a to 10d shown in FIGS.
  • the cutting edges are on one side convex or flat ground edges 18 or chamfered on one side and provided with a small Jacobfase cutting 18 '.
  • the contours of the peripheral wall of the passage openings 14 are round contours 34 or chamfered contours 34 '.
  • the through-opening cutters are on one side crowned or flat-ground passage opening cutters 26 or on both sides crowned or flat ground through opening cutters 26 '.
  • the trailing edges can be rounded, chamfered or squared.
  • Fig. 4a shows a cutter blade 10a with a one side spherically ground edge 18 which is arranged on the arc of the cutting body 12a.
  • the passage opening Cutting edge 26 ' which is arranged in the passage opening 14, in this embodiment, a two-sided spherical or flat ground edge 26'.
  • the trailing edge 22 of the cutting body 12a is rounded in this case.
  • FIG. 4b shows a cutter knife 10b, which differs from the cutter knife 10a essentially in that the passage opening cutting edge 26 is ground on one side crowned or flat rather than on both sides.
  • FIG. 4 c shows a cutter knife 10 c, which differs from the cutter knife 10 b in that it has a larger passage opening 14 c and additionally has a sliding bevel 24 instead of a rounded rear edge 22.
  • the contour 34 'of the peripheral wall of the passage opening 14c is flat and chamfered.
  • Fig. 4d shows a cutter blade 10d, which has the largest passage opening 14d of the cutter blades shown in Fig. 4 and instead of a rounded trailing edge 22 or a Abgleitschräge 24 has a polygonal trailing edge.
  • the contour 34 ' is flat and chamfered in the illustrated embodiment of the cutter blade 10d of Fig. 4d.
  • the cutting edge 19 of the cutting edge 18 ' is closer to the lower flat side 30 than the upper flat side 28.
  • Figure 5 shows four further embodiments along a cross section through a passage opening of the cutter blade.
  • the cutter knives 10e to 10h shown in Figures 5a to 5d differ from the cutter knives 10a to 10d shown in Figures 4a to 4d in particular in that the cutting edge 18 "is ground on both sides, the cutting edge 18" in Figures 5a to 5d is ground on both sides in such a way that it is located in the middle of the cut-out opening of the cutter blade and in the middle of the cutting edge 18 ", and by means of a central cutting edge 18", the transport speed of the sausage meat can be slowed down overall. This increases the cutting frequency.
  • Central cutting edges 18 are preferably used in a subordinate manner in a knife holder, i.e. for example two cutter knives arranged on one feed side with cut edges 18 and four cutter knives arranged downstream with double cut edges 18" are used.
  • FIG. 5a shows a cutter blade 10e with a cutting edge 18 "which is bevelled on both sides and is arranged on the arc of the cutting body 12.
  • the cutting body 12e has a through opening 14e in which a through-opening edge 26 'is grounded on both sides 26 'opposite a contour 34 of the peripheral wall of the passage opening 14 e, which is formed rounded to feed the organic material and meat to the passage opening cutting edge 26' and to serve as an opposite surface to the passage opening cutting edge 26 '.
  • the trailing edge 22 of the cutting body 12e is rounded.
  • FIG. 5b shows a cutter blade 10f which differs from the cutter blade 10e in that the contour 34 "of the circumference of the passage opening 14f opposite the convexly ground passage opening edge 14f is designed as a passage opening edge cut to one side, so that two passage opening cutters lie opposite one another.
  • FIG. 5 c shows a cutter blade 10 g, which differs from the cutter blade 10 e in that the trailing edge 22 is designed as a sliding bevel 24.
  • FIG. 5d shows a cutter blade 10h, which differs from the cutter blade 10e in that the contour 34 "'of the circumference of the passage opening 14h, which is opposite the passage opening cutting edge 26h, is angular, ie without rounded portions
  • Cutting 18 and one-sided spherically ground through-opening cutting edges 26 are conceivable for the cutter knives, which suggest to those skilled in the eight cutting edges of the cutter knives shown by way of example in Figures 4 and 5.
  • other cuts than a spherical grinding provided and the various shapes of the passage opening cutting edges are exchanged and combined with the cutting edges, resulting in a large number of possible shapes.
  • the cutting angle of the cutting edge 18 is identical to the cutting angle of the passage opening cutting edge 26 in the embodiments shown. However, the cutting angle can also be different and preferably the cutting angle of the cutting edge 18 is sharper than the cutting angle of the passage opening cutting edge 26.
  • the cutting angle of the cutting edge 18 can be between 22 ° and 28 ° and are preferably between 25 ° and 27 °.
  • the cutting angles of the passage opening cutting edge 26 can be over 30 ° and are preferably between 30 ° and 32 °. In exceptional cases, the passage opening cutters 26 can also have cutting angles smaller than 30 °.
  • the features of the cutter knives 10a to 10h shown may be combined to produce various cutter knives which may have various cutter shapes and throat shapes as well as port shapes and sizes and trailing edge shapes.
  • FIG. 6a and 6b show a fourth embodiment of a cutter knife 10 '' with circular passage openings 14 '' each having a circumferential passage opening cutting edge 26, wherein Figure 6a is a side view of the cutter blade 10 '' and 6b shows a cross section through a passage opening 14 '' of The remaining components of the cutter knife 10 "'are largely identical to the components of the cutter knife 10 shown in FIG.
  • FIG. 6b shows that both the cutting edge 19 of the cutting edge 18 and the passage opening cutting edge 27 of the passage opening cutting edge 26 are located in the plane of the lower flat side 30.
  • the lower flat side 30 is in this case that of the two flat sides 28, 30, to which the flow direction 48 of the organic material, for example of the sausage meat, is typically directed during an operation of the cutter blade 10 "'during a fragmentation and comminution of organic material.
  • the circumferential passage opening cutting edge 26 which can also be referred to as a ring cutting edge, runs around a complete circumference of the circular passage opening 14 ''. However, the passage opening cutting edge 26 intersects in the direction of rotation 46 only in the region which is in contact with the organic material to be broken up, for example the The passage opening cutting edge 26 thereby moves on a circumference around the center of rotation of the cutter blade 10 '".
  • the organic material obtains an indifferent flow during operation of the cutter blade 10 "'due to the constantly recurring contact with the cutting edges 18, 26.
  • the circulating through-opening cutting edge 26 can shorten a cutting process compared with a non-continuous through-hole cutting edge, since a particularly frequent contact This also makes it possible to provide particularly effective comminution and dismemberment of the organic material, which can lead to particularly good quality of the sausage meat, for example a particularly simple sharpening of the passage opening cutting edge.
  • the passage opening 14 "' has a steadily increasing cross section as a result of the cutting angle of the circumferential passage opening cutting edge 26 from the lower flat side 30 to the upper flat side 28. As a result, the cutter blade 10"' leads to a particularly low flow resistance for the flow direction 48 lower flat side 30 flowing organic material.
  • the cutting angle of the various passage openings are formed differently.
  • the passage opening cutting edge in its extending from the lower flat side 30 toward the upper flat side 28 profile gradation, so at least one change of the cutting angle. As a result, a faster protein digestion can be achieved in this embodiment.
  • FIGS. 6a and 6b show a fifth exemplary embodiment of a cutter knife 10 "" similar to the cutter knife 10 "'illustrated in FIGS. 6a and 6b, in which run-in surfaces 50 located upstream of the passages 14" "are provided in the direction of rotation 46
  • Figure 7a shows a side view of the cutter blade 10 "”
  • Figure 7b shows a cross section through a passage opening 14 "" of the cutter blade 10 "'.
  • the inlet surfaces 50 are at the respective passage opening 14 "" approaching depressions in the cutting body 12 "".
  • the inlet surface 50 is parallel to the flat sides 28, 30 and has a depth of one third of a total thickness (or thickness) D of the cutter blade.
  • the inlet surface 50 is formed relative to the respective passage opening 14 “” so that it is in the cutting or rotation direction 46 of the cutter blade 10 "" in front of the respective passage opening 14 "", ie between the passage opening 14 "” and cutting edge 18 is located ,
  • the inlet surfaces 50 are arranged only on that lower flat side 30 of the cutting body 12 "" closer to the cutting edge 19 at the front edge 16 of the cutting body 12 "".
  • the inlet surface 50 in the illustrated embodiment has the shape of an oval surface, which has been cut through the passage opening 14 "" a circular area.
  • the inlet surface 50 is in each case arcuately formed around the center of rotation 32 in the cutting body 12 "".
  • organic material such as the sausage meat
  • the inlet surface 50 lies with respect to the width of the cutter blade 10 "" deeper than the opposite region of the passage opening cutting edge 26, which constitutes half of a circular circumference of the passage opening cutting edge 26, so that a particularly effective cutting process is realized for the pressed into the inlet surface 50 organic material.
  • the cutting process can be shortened by the particularly effective guidance of the organic material towards the passage opening cutting edge 26.
  • a particularly effective comminution and fragmentation of the organic material can be provided, which leads, for example, to a particularly good fried quality.
  • the inlet surface has a depth of more than one third of the total thickness of the cutter blade.
  • the inlet surfaces of the cutter knife are arranged at different depths on the cutter knife.
  • the circumferential line of the inlet surface is elliptical or polygonal.
  • the inlet surfaces with respect to the flat sides 28,30 beveled and / or stepped.
  • the cutting angles of the various passage openings formed with respect to a respective inlet surface are formed differently.
  • the passage opening cutting edge in its extending from the lower flat side 30 toward the upper flat side 28 profile gradation, so at least one change of the cutting angle. As a result, a faster protein digestion can be achieved in this exemplary embodiment.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)
  • Crushing And Pulverization Processes (AREA)

Abstract

La présente invention concerne une lame de couteau (10; 10'; 10''; 10a, 10b, 10c, 10d; 10e, 10f, 10g, 10h) pour découper et réduire en morceaux du matériau organique, en particulier de la viande, en chair à saucisse. La lame de couteau (10; 10'; 10''; 10a, 10b, 10c, 10d; 10e, 10f, 10g, 10h) présente un corps tranchant (12; 12'; 12''; 12a, 12b, 12c, 2d; 12e, 12f, 12g, 12h) présentant un bord avant (16) ayant au moins un tranchant (18; 18'; 18''; 42), un bord arrière (22) et deux côtés plats (28, 30). De plus, le corps tranchant (12; 12'; 12''; 12a, 2b, 12c, 12d; 12e, 12f, 12g, 12h) présente au moins une ouverture de passage (14; 14'; 14''; 14a, 4b, 14c, 14d; 14e, 14f, 14g, 14h), qui est réalisée en tant que canal de débordement d'un côté plat (28) du corps tranchant (12; 12'; 12''; 12a, 12b, 12c, 12d; 12e, 12f, 12g, 12h) à l'autre côté plat (30) du corps tranchant (12; 12'; 12''; 12a, 12b, 12c, 12d; 12e, 12f, 12g, 2h). L'ouverture de passage (14; 14'; 14''; 14a, 14b, 14c, 14d; 14e, 14f, 4g, 14h) comprend un tranchant (26, 26') d'ouverture de passage qui est disposé et conçu de manière telle qu'il ne dépasse en aucun des côtés plats (28, 30) du corps tranchant (12; 12'; 12''; 12a, 12b, 12c, 12d; 12e, 12f, 12g, 12h) du contour des côtés plats (28, 30) dans l'environnement de l'ouverture de passage (14; 14'; 14''; 14a, 14b, 14c, 14d; 14e, 14f, 14g, 4h).
PCT/EP2016/051160 2015-01-20 2016-01-20 Couteau présentant des lames spéciales WO2016116519A1 (fr)

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DE102015200878.9 2015-01-20
DE102015200878.9A DE102015200878A1 (de) 2015-01-20 2015-01-20 Messer mit Sonderschneiden

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Publication number Priority date Publication date Assignee Title
DE102017109484A1 (de) * 2017-05-03 2018-11-08 Weber Maschinenbau Gmbh Breidenbach Sichelmesser
DE102020101898A1 (de) 2020-01-27 2021-07-29 Be Maschinenmesser Gmbh & Co. Kg Schneidmaschinenmesser für die Lebensmittelherstellung
DE102021128768A1 (de) 2021-11-04 2023-05-04 Be Maschinenmesser Gmbh & Co. Kg Maschinenmesser

Citations (6)

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DE421712C (de) * 1925-03-11 1925-11-20 Maschf Sichelfoermiges, mit glatter, saegezahnartiger oder wellenfoermiger Schneidekante versehenes Kuttermesser
DE676550C (de) * 1936-06-03 1939-06-06 Max Krause Kuttermesser
DE681159C (de) * 1934-12-25 1939-09-27 David Mueller Messer fuer Fleischkutter
FR1018118A (fr) * 1950-05-17 1952-12-26 Couteau pour machines à couper et à mélanger la pâte à saucisse, dites cutters
EP0850689B1 (fr) * 1996-12-30 2001-05-30 Egon Dipl.-Ing. Ehrle Couteau de hachoir
EP1994989A2 (fr) * 2007-05-25 2008-11-26 Tipper Tie Alpina AG Couteau de découpe et tête porte-lame ainsi que dispositif de coupe doté d'un couteau de découpe

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Publication number Priority date Publication date Assignee Title
CH367729A (de) 1959-02-09 1963-02-28 Kark & Wolf Fleischzerkleinerungsmaschine
FR2447704A1 (fr) 1979-02-01 1980-08-29 Seb Sa Appareil electromenager a couteau rotatif
DE202005012121U1 (de) * 2005-08-02 2005-12-29 Be Maschinenmesser Gmbh & Co. Kg Messer mit spezieller Formgebung und deren Anordnung zur effektiven Rohstoffbearbeitung in Feinzerkleinerungsmaschinen, insbesondere Kuttern

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE421712C (de) * 1925-03-11 1925-11-20 Maschf Sichelfoermiges, mit glatter, saegezahnartiger oder wellenfoermiger Schneidekante versehenes Kuttermesser
DE681159C (de) * 1934-12-25 1939-09-27 David Mueller Messer fuer Fleischkutter
DE676550C (de) * 1936-06-03 1939-06-06 Max Krause Kuttermesser
FR1018118A (fr) * 1950-05-17 1952-12-26 Couteau pour machines à couper et à mélanger la pâte à saucisse, dites cutters
EP0850689B1 (fr) * 1996-12-30 2001-05-30 Egon Dipl.-Ing. Ehrle Couteau de hachoir
EP1994989A2 (fr) * 2007-05-25 2008-11-26 Tipper Tie Alpina AG Couteau de découpe et tête porte-lame ainsi que dispositif de coupe doté d'un couteau de découpe

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