WO2016202508A1 - Procédé de tranchage d'un produit alimentaire allongé faisant appel à un capteur de température - Google Patents

Procédé de tranchage d'un produit alimentaire allongé faisant appel à un capteur de température Download PDF

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Publication number
WO2016202508A1
WO2016202508A1 PCT/EP2016/060833 EP2016060833W WO2016202508A1 WO 2016202508 A1 WO2016202508 A1 WO 2016202508A1 EP 2016060833 W EP2016060833 W EP 2016060833W WO 2016202508 A1 WO2016202508 A1 WO 2016202508A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
temperature
slicing
bar
cutting
Prior art date
Application number
PCT/EP2016/060833
Other languages
German (de)
English (en)
Inventor
Markus Keller
Original Assignee
Gea Food Solutions Germany Gmbh
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 Gea Food Solutions Germany Gmbh filed Critical Gea Food Solutions Germany Gmbh
Publication of WO2016202508A1 publication Critical patent/WO2016202508A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D5/00—Arrangements for operating and controlling machines or devices for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
    • B26D7/0683—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form specially adapted for elongated articles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/27—Means for performing other operations combined with cutting
    • B26D7/32—Means for performing other operations combined with cutting for conveying or stacking cut product
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D2210/00—Machines or methods used for cutting special materials
    • B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers

Definitions

  • the present invention relates to a method for slicing a food bar into food slices and / or for portioning food slices, comprising a slicing apparatus having a cutting knife with which the food slices are separated from the food bar, wherein a temperature sensor is provided.
  • the object is achieved with a method for slicing a food bar in food slices and / or portioning food slices, with a slicing device having a cutting knife, with the food slices are separated from the food rule, are provided at the at least two temperature sensors, wherein a Temperature sensor determines the edge temperature and a temperature sensor the core temperature of the food bar and in Depending on the two measurements at least one parameter of the slicing device is controlled or regulated.
  • the present invention relates to a method for slicing a food bar into food slices.
  • Such food bars such as sausage, cheese or ham typically have a length between 300 and 3,500 millimeters. These food bars are placed in the slicing and transported by means of a transport in the direction of a rotating cutting blade continuously or intermittently.
  • the cutting blade can be, for example, a circular or sickle blade. This cutting knife separates food slices from the front end of the food rack. The thus separated slices usually fall on a portioning, with which they are combined into portions and then removed.
  • the device has two, but at least one, temperature sensor on temperature sensors, wherein a temperature sensor determines the edge temperature and a temperature sensor determines the core temperature of the respective food bar in the cut-off.
  • the signals of both measurements are used for controlling and / or regulating the slicing device.
  • the rotational speed is changed as a function of the measurement results and / or the position of the cutting blade relative to the food bar to be sliced.
  • the storage device can be controlled and / or regulated on the basis of the signals of the two temperature sensors. Control and / or rules in the sense of the invention not only means that a parameter of the slicing process is changed but also that the slicing process is interrupted and / or discontinued or the sliced or not sliced product is discharged from the production process.
  • the present invention is based on the finding that, in the case of food bars, the core and surface temperatures can differ greatly, so that one measurement is not sufficient. Furthermore, the present invention is based on the finding that the food bar must never exceed a certain minimum temperature in order not to jeopardize the shelf life of the food
  • the two measured values can, for example, be compared with a reference value. If one of the values is outside the desired or permitted range, at least one parameter of the slicing process is adjusted. Alternatively or additionally, an arithmetic or weighted average is formed by the parameters and this then compared with a reference value and optionally made a corresponding adjustment of the method according to the invention.
  • the edge temperature is measured at several points of the circumference of the food bar.
  • the edge temperature is measured at several points in the longitudinal extent of the food bar.
  • the longitudinal extent of the food bar extends parallel to its transport direction during slicing.
  • the edge temperature is measured with one or more of the food bar respectively touching sensor (s) or non-contact.
  • multiple food bars are cut simultaneously, with each food bar measuring edge and core temperatures.
  • the values measured per food bar can be compared with a reference value per food bar. If the edge and / or the core temperature is outside the desired or permitted range, at least one parameter of the slicing process is adjusted. Alternatively or additionally, the measured values of several food bars are considered together, for example averaged, and this result is used to control and / or control the slicing device.
  • the temperature of the food bar is monitored and optionally an alarm is issued in the event that at least one measured and / or calculated temperature is outside the desired range.
  • FIGS. 1-3 These explanations are merely exemplary and do not limit the general inventive concept.
  • FIG. 1 shows a slicing device
  • Figure 2 shows the sensors
  • FIG. 3 shows a slicing device with a plurality of tracks.
  • FIG. 1 shows a slicing device 5 and here optionally a distributor which distributes sliced portions 14 over a plurality of tracks.
  • the slicing device 5 has a cutting knife 1 1, which cuts a food product 2 in food slices 12.
  • each food product 2 is transported with a conveying means 4, here two conveyor belts 4, continuously or intermittently in the direction of the cutting plane 6 of the knife 11.
  • the lower conveyor belt 4 is at the same time a product support.
  • the cutting blade 1 1 is attached to a rotating blade holder 3 and preferably cooperates with a cutting edge cutting, which is provided for example at the front end of a product support 4 and preferably together define the cutting plane.
  • a so-called cutting gap is present, which should be as small as possible, but must be so large that the knife does not touch the cutting edge.
  • This gap must be adjusted regularly. This can be done by a movement of the knife and / or the cutting edge.
  • the cutting edge must be aligned parallel to the knife.
  • the slicing device may have a gripper per feed path, which grips the rear end 13 of the food product 2 before or during slicing and this during slicing, in particular towards the end of the slicing, stabilized and the tail, which can not be cut, disposed of.
  • Each gripper is preferably provided on a gripper carriage (not shown), which moves the grippers, in particular parallel to the feed direction of the food product, back and forth.
  • the slicing apparatus is provided in multiple tracks, i. that a plurality of food products 2 are cut open by a knife, in particular at least temporarily at the same time or at least temporarily sequentially.
  • the device has for each food product its own track 17, along which it is transported in the direction of the knife 1 1.
  • the cut food slices are each configured into portions.
  • a distributor Downstream of the delivery table 1, a distributor is provided here, which takes over the portion (s) from the delivery table and transfers, for example, to a second distributor or a depositor, which inserts the portions in packaging troughs.
  • the packaging machines on two temperature sensors 6, 7, which are shown in Figures 2 and 3.
  • the sensor 6 measures the edge temperature of the food bar and the sensor 7 measures the core temperature, ie, the temperature prevailing in the area of the center of the food bar.
  • the edge temperature can be measured at several points of the circumference of the food product. In the present example, the temperature is measured at three points, each offset by approximately 90 ° to each other.
  • the measurement of the edge temperature is carried out with a sensor contacting the surface of the food bar.
  • the temperature is preferably determined during slicing of the food bar, and most preferably at several locations relative to the longitudinal extent of the food bar. The longitudinal extent runs parallel to the transport direction of the food bar during slicing.
  • the core temperature is preferably measured by a non-contact sensor, for example an infrared camera. This measurement can be done after cutting each slice or after slicing a portion, for example while the slicer is making slices where the knife is rotating but no slice is being sliced off the food bar. Due to the signal from the sensors 6 and 7, an alarm is issued in the event that the measured temperatures are not in the desired range.
  • the cutting process can be controlled or regulated and / or an alarm can be issued.
  • the speed of the blade 1 1 or the position of the storage table 1 can be adjusted.
  • the measured temperatures can be stored in relation to food bars and later used as proof of quality, for example.
  • Figure 3 shows an embodiment of the method according to the invention, in which several food bars, here three, food bars are at least partially cut simultaneously by a knife. It can be clearly seen that from each food bar the marginal and the core temperature of each food bar is determined during slicing. The results of the measurement may be used individually or collectively, for example arithmetically averaged, to control or control the slicing operation and / or to set an alarm. LIST OF REFERENCE NUMBERS

Abstract

La présente invention concerne un procédé de tranchage d'un produit alimentaire allongé en tranches ou de mise en portions de tranches de produit alimentaire, à l'aide d'un dispositif de tranchage qui comporte une lame de coupe avec laquelle les tranches de produit alimentaire sont séparées du produit alimentaire allongé. Selon ledit procédé, un capteur de température est utilisé.
PCT/EP2016/060833 2015-06-15 2016-05-13 Procédé de tranchage d'un produit alimentaire allongé faisant appel à un capteur de température WO2016202508A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102015210872.4 2015-06-15
DE102015210872 2015-06-15

Publications (1)

Publication Number Publication Date
WO2016202508A1 true WO2016202508A1 (fr) 2016-12-22

Family

ID=56026851

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/060833 WO2016202508A1 (fr) 2015-06-15 2016-05-13 Procédé de tranchage d'un produit alimentaire allongé faisant appel à un capteur de température

Country Status (1)

Country Link
WO (1) WO2016202508A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004006120A1 (de) * 2004-02-06 2005-08-25 Cfs Kempten Gmbh Aufschneidevorrichtung mit verschiebbaren Mundstücken
DE102008019776A1 (de) * 2008-04-18 2009-10-22 CFS Bühl GmbH Verfahren, Vorrichtung sowie Messer zum Aufschneiden von Lebensmitteln
DE102011114180A1 (de) * 2011-09-22 2013-03-28 Weber Maschinenbau Gmbh Breidenbach Vorrichtung zum Aufschneiden von einem Lebensmittelprodukt und Vorrichtung mit einem Roboter

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004006120A1 (de) * 2004-02-06 2005-08-25 Cfs Kempten Gmbh Aufschneidevorrichtung mit verschiebbaren Mundstücken
DE102008019776A1 (de) * 2008-04-18 2009-10-22 CFS Bühl GmbH Verfahren, Vorrichtung sowie Messer zum Aufschneiden von Lebensmitteln
DE102011114180A1 (de) * 2011-09-22 2013-03-28 Weber Maschinenbau Gmbh Breidenbach Vorrichtung zum Aufschneiden von einem Lebensmittelprodukt und Vorrichtung mit einem Roboter

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