Cooked meat intelligent cutting and precise weighing integrated equipment
By combining precise cutting wire with a high-precision weighing sensor, the problem of rigid compression in the cutting and weighing of cooked meat is solved. This achieves precise cutting and low-loss integrated cutting and weighing of cooked meat, improving product appearance and raw material utilization, and reducing production costs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANDONG ZHONGJI FOOD CO LTD
- Filing Date
- 2026-03-27
- Publication Date
- 2026-05-15
AI Technical Summary
Existing technologies for cutting and weighing cooked meats often result in the separation of skin and meat, deformation of meat, and damage to the skin due to rigid mechanical extrusion. Circular blades can easily throw out meat scraps or cause them to stick together and produce fragments. Furthermore, rigid collisions with bones can cause equipment jamming and waste, increase cleaning difficulty, and pose high food safety risks.
Precision cutting is achieved by using a cutting wire for precise guidance. Cooked food is placed directly on the turntable bearing surface. Precision cutting is achieved by relying on the guiding effect of the cutting wire embedded in the horizontal and vertical grooves. Combined with data collection by a high-precision weighing sensor, the fine-diameter cutting wire flexibly cuts along the bone gaps to avoid rigid collisions. Food-grade stainless steel and a winding wheel guide are used to reduce losses.
It effectively avoids the separation of skin and meat and the deformation of meat in cooked meat products, reduces meat scraps, lowers the loss rate, improves product appearance and raw material utilization, reduces production costs, and ensures precise cutting and equipment reliability.
Smart Images
Figure CN122030441A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the technical field of food processing, and in particular to an integrated device for intelligent cutting and precise weighing of cooked meat. Background Technology
[0002] Cooked meat is a type of meat product made primarily from fresh livestock and poultry meat. It is processed through one or more techniques, such as washing, trimming, marinating, steaming, braising, smoking, and stewing, to achieve a fully cooked or semi-cooked state. It can be eaten directly or after simple reheating.
[0003] Meat cutting is a process of cutting whole or large pieces of cooked meat into small pieces, slices, strips, or other specific shapes according to sales, processing, or consumption needs. Unlike fresh meat cutting, cooked meat cutting must take into account the requirements of maintaining the integrity of the appearance, accurate weight, and controlling waste.
[0004] Existing technologies provide stable cutting force through mechanical structures to achieve standardized morphological segmentation. Common equipment includes slicers, dicers, and strip cutters. For example, a meat segmentation device with application number CN202410317468.7 relates to the field of meat segmentation equipment technology. This prior art includes a segmentation platform and a segmentation mechanism. The segmentation mechanism includes a segmentation frame, an L-shaped baffle, segmentation blades, and an upper movable blade holder. The segmentation frame is located on the side of the rear guard plate through a position adjustment component, and the position adjustment component can adjust the position of the segmentation frame on the rear guard plate. One end of the L-shaped baffle is fixedly connected to the top of the segmentation frame, and the other end is provided with an arc-shaped guide rod. In the initial state, the segmentation blade is located behind the L-shaped baffle, which can prevent the segmentation blade from scratching the operator, and promptly clean impurities and meat scraps on the segmentation blade, making it easy to operate and highly practical.
[0005] However, the aforementioned existing technologies, when cutting and weighing cooked meat, use rigid mechanical extrusion to tighten the meat. While this method is well-suited for fresh meat, it is prone to causing skin-meat separation, meat deformation, and skin damage for cooked meat (such as braised pork hock and braised beef), severely affecting the appearance of the finished product. At the same time, the rotary cutting method of the round blade is prone to throwing meat scraps out due to the centrifugal force of the rotating blade when cutting soft cooked food, or producing a large amount of debris due to the adhesion between the blade and the soft meat. The actual loss rate is much higher than that of manual cutting, which contradicts the original design intention of reducing meat scraps.
[0006] In addition, for cooked food with bones (such as braised chicken frames and braised pork ribs), the high-speed rotating circular blade is prone to rigid collision with the bones, which can not only cause the blade to chip and the equipment to jam, but also cause a lot of waste of meat around the bones. At the same time, the flying bone and meat fragments will further increase the difficulty of cleaning and food safety risks.
[0007] Based on this, and given the above viewpoints, there is still room for improvement in existing technologies for cutting and weighing cooked meat. Summary of the Invention
[0008] To address the aforementioned technical problems, this application provides an integrated intelligent cutting and precise weighing device for cooked meat, employing the following technical solution: A smart cutting and precise weighing integrated device for cooked meat includes a base, a turntable rotatably mounted on the base, a number of high-precision weighing sensors electrically connected to a controller embedded in the turntable, and multiple intersecting horizontal and vertical grooves on the bearing surface of the turntable. A cutting mechanism is provided on one side of the base. The cutting mechanism includes a frame that is rotatably connected to the base through a rotary drive component. Several cutting bows can be provided on the frame in the vertical and horizontal directions respectively. Each cutting bow is tensioned with a cutting wire. The position of the cutting wire corresponds one-to-one with the horizontal or vertical groove of the turntable. The rotary drive assembly drives the frame to rotate and approach the turntable, so that the cutting wire is embedded in the horizontal or vertical groove to complete the precise cutting of cooked meat. At the same time, the weight data of the finished product after cutting is collected by a high-precision weighing sensor.
[0009] Preferably, the cutting bow includes a fixed section and a telescopic section, which are nested and slidably connected. Both the fixed section and the telescopic section have through holes. Multiple guide wheels are rotatably arranged inside the through holes. A winding wheel is rotatably arranged on one side of the through holes. The cutting wire is wound on the winding wheel and sleeved between the multiple guide wheels.
[0010] Preferably, the cutting wire is tightened by the telescopic movement of the fixed section and the telescopic section, so that the cutting wire forms a bowstring section on the cutting bow that corresponds to and matches the horizontal or vertical groove of the turntable.
[0011] Preferably, a lead screw is rotatably mounted on the fixed section, and the lead screw is threadedly connected to the telescopic section. Rotating the lead screw drives the telescopic section to telescopically move relative to the fixed section.
[0012] Preferably, the cutting bow is slidably mounted on the frame, the frame has a guide groove, and the fixed section is provided with a stud located in the guide groove; The guide groove has a slot that corresponds to the horizontal or vertical groove, and the stud is threaded with a nut that corresponds to the slot.
[0013] Preferably, the rotary drive assembly includes an arc-shaped gear disk disposed on one side of the base, and a drive gear rotatably disposed on the frame to mesh with the arc-shaped gear disk.
[0014] Preferably, a gear ring is provided on the turntable, and a transmission gear meshing with the gear ring is rotatably provided on the base.
[0015] Preferably, the horizontal and vertical grooves are perpendicularly intersecting, and the bottoms of the horizontal and vertical grooves are conical with a higher center and lower edges.
[0016] Preferably, a limiting rod corresponding to the base is provided on one side of the frame.
[0017] In summary, this application includes at least one of the following beneficial technical effects: 1. This invention employs a precise cutting wire guide, eliminating the need for compression. Cooked food is placed directly on the turntable's support surface, and precise cutting is achieved through the guiding action of the cutting wire embedded in the horizontal and vertical grooves, without the need for mechanical compression. This design fundamentally avoids the problems of skin-meat separation, meat deformation, and skin damage that often occur with tender cooked foods such as braised pork hock and braised beef, preserving the original appearance of the cooked food to the greatest extent possible and improving market acceptance.
[0018] 2. This invention uses a high-speed shuttle cutting method with a fine diameter cutting wire. The contact area between the cutting wire and the cooked food is extremely small, and the cutting path is precisely carried out along the horizontal and vertical grooves. This prevents meat scraps from being thrown out due to centrifugal force or from sticking to soft and mushy meat. At the same time, there is no squeezing or pulling during the cutting process, which effectively reduces the amount of meat scraps produced.
[0019] In addition, for cooked food with bones (such as braised chicken frames and braised pork ribs), fine-diameter cutting wires can flexibly cut along the gaps between bones, avoiding the problem of rigid collision between round blades and bones in existing technologies. This not only avoids a large waste of meat around the bones, but also reduces the loss rate of ingredients, improves the utilization rate of raw materials, and reduces production costs.
[0020] 3. In the prior art, the rigid collision between the circular cutter and the skeleton can easily lead to cutter chipping and equipment jamming. However, the fine-diameter cutting wire of this device, combined with the limiting rod, can accurately control the cutting depth and avoid rigid collision between the cutting wire and the bottom of the groove or the skeleton. At the same time, the cutting wire is made of food-grade stainless steel, and with the buffer guidance of the winding wheel and the guide wheel, the wear of the cutting components is further reduced. Attached Figure Description
[0021] Figure 1 This is a schematic diagram of the structure of the present invention.
[0022] Figure 2 This is a schematic diagram of the structure between the base and the turntable of the present invention.
[0023] Figure 3 This is a cross-sectional view between the base and the turntable of the present invention.
[0024] Figure 4 This is a schematic diagram of the cutting mechanism of the present invention.
[0025] Figure 5 This is a schematic diagram of the cutting bow of the present invention.
[0026] Figure 6 This is a cross-sectional view of the cutting bow of the present invention.
[0027] Figure 7 This is a planar sectional view of the cutting bow of the present invention.
[0028] Figure 8 This is a cross-sectional view of the frame and the cutting bow of the present invention.
[0029] Figure 9 This is the present invention. Figure 8 A magnified view of part A.
[0030] Figure 10 This is a schematic diagram of the structure of the rotary drive assembly of the present invention.
[0031] Explanation of reference numerals in the attached drawings: 1. Base; 2. Turntable; 21. Horizontal groove; 22. Vertical groove; 3. Cutting mechanism; 31. Frame; 32. Cutting wire; 4. Cutting bow; 41. Fixed section; 42. Telescopic section; 43. Through hole; 44. Guide wheel; 45. Winding wheel; 46. Bowstring section; 47. Lead screw; 48. Guide groove; 481. Slot; 49. Stud; 491. Nut; 5. Rotary drive assembly; 51. Arc-shaped gear plate; 52. Drive gear; 53. Gear ring; 54. Transmission gear; 55. Limiting rod. Detailed Implementation
[0032] The following is in conjunction with the appendix Figures 1 to 10 This application will be described in further detail.
[0033] This application discloses an integrated intelligent cutting and precise weighing device for cooked meat. Through non-extrusion precise guided cutting, high-speed shuttle of fine cutting wires, and integrated cutting and weighing design, it effectively solves the pain points of existing cooked meat cutting technologies, such as poor appearance, high loss, and easy equipment damage. It also has the advantages of high efficiency, safety, and multi-specification adaptability.
[0034] Reference Figure 1 and Figure 2 As shown, an integrated intelligent cutting and precise weighing device for cooked meat includes a base 1, a turntable 2 rotatably mounted on the base 1, and a number of high-precision weighing sensors (not shown in the figure) electrically connected to the controller are embedded in the turntable 2. Multiple intersecting horizontal grooves 21 and vertical grooves 22 are provided on the bearing surface of the turntable 2.
[0035] A cutting mechanism 3 is provided on one side of the base 1. The cutting mechanism 3 includes a frame 31 that is rotatably connected to the base 1 via a rotary drive component 5. Several cutting bows 4 can be provided on the frame 31 along the vertical and horizontal directions respectively. Each cutting bow 4 is tensioned with a cutting wire 32. The arrangement position of the cutting wire 32 corresponds one-to-one with the horizontal groove 21 or vertical groove 22 of the turntable 2.
[0036] The cutting wire 32 is made of food-grade stainless steel. The rotary drive component 5 drives the frame 31 to rotate and approach the turntable 2, so that the cutting wire 32 is embedded in the horizontal groove 21 or the vertical groove 22 to complete the precise cutting of cooked meat. At the same time, the weight data of the finished product after cutting is collected by a high-precision weighing sensor.
[0037] Reference Figure 3 As shown, the rotating table 2 has intersecting horizontal grooves 21 and vertical grooves 22 on its bearing surface. The horizontal grooves 21 and vertical grooves 22 together form a grid-like cutting guide structure to guide the cutting wire 32 to be precisely embedded during the cutting process. The bottom of both the horizontal grooves 21 and vertical grooves 22 is a conical structure with a higher center and lower edges. This conical structure guides the rinsing water flow during equipment cleaning, allowing the water to flow along the bottom of the conical groove to the surrounding areas, quickly carrying away residual meat scraps, grease, and other impurities from the cutting process, thereby improving cleaning efficiency and preventing impurities from accumulating in the groove.
[0038] Reference Figure 4 As shown, a limiting rod 55 corresponding to the base 1 is provided on one side of the frame 31. When the rotary drive assembly 5 drives the frame 31 to rotate towards the turntable 2, the limiting rod 55 will rotate synchronously with the frame 31. When the frame 31 rotates to the set position, the limiting rod 55 will contact the corresponding part on the base 1, thereby limiting the frame 31 from continuing to rotate towards the turntable 2. Through this limiting function, the cutting wire 32 can be prevented from going too deep into the horizontal groove 21 or vertical groove 22 during the cutting process, preventing the cutting wire 32 from contacting or colliding with the bottom of the groove, effectively protecting the cutting wire 32 and ensuring stable cutting depth, thereby improving cutting accuracy and equipment reliability.
[0039] Reference Figure 4 and Figure 5 As shown, during operation, the cooked meat to be cut is placed on the bearing surface of the turntable 2, ensuring that the cooked meat covers the weighing sensing area of the turntable 2 and that the edge of the cooked meat does not exceed the range of the turntable 2.
[0040] The rotary drive assembly 5 is activated, causing the frame 31 to slowly rotate around the connection point of the base 1 and move closer to the turntable 2. During this process, the cutting bow 4 arranged horizontally on the frame 31 moves synchronously, causing the cutting wire 32 to gradually embed into the corresponding horizontal groove 21 of the turntable 2. As the frame 31 continues to move closer, the cutting wire 32 precisely cuts the cooked meat in the horizontal direction, dividing the whole piece of cooked meat into several strips along the direction of the horizontal groove 21. During the cutting process, the cutting wire 32 is always embedded in the horizontal groove 21 to avoid direct contact with the bearing surface of the turntable 2 and cause wear.
[0041] After the first cut is completed, the rotary drive assembly 5 starts in reverse, driving the frame 31 to rotate and reset to the initial position away from the turntable 2. The horizontal cutting wire 32 is disengaged from the horizontal groove 21 along with the frame 31. Subsequently, the rotary drive assembly 5 of the turntable 2 starts, driving the turntable 2 and the strip of cooked food that has been cut once above it to rotate 90 degrees synchronously, so that the vertical groove 22 of the turntable 2 switches to the horizontal cutting direction.
[0042] After the turntable 2 rotates into position, the rotation drive component 5 is activated again, driving the frame 31 to rotate and approach the turntable 2. The cutting wire 32 is embedded in the corresponding vertical groove 22. At this time, the cutting bow 4 arranged vertically on the frame 31 drives the cutting wire 32 to move with the frame 31 and continue to be embedded in the corresponding vertical groove 22 of the turntable 2. As the frame 31 continues to approach, the cutting wire 32 performs a second precise cut on the strip-shaped cooked food in a direction perpendicular to the first cut, and finally divides the strip-shaped cooked food into several piece-shaped finished products. During the cutting process, the cutting wire 32 is embedded in the vertical groove 22 to ensure the cutting path is accurate and to avoid irregular shapes of the finished products.
[0043] After the second cut is completed, the frame 31 of the cutting mechanism 3 remains stationary for a short time. The high-precision weighing sensor embedded in the turntable 2 immediately weighs each piece of cooked food product after cutting. The weighing data is transmitted to the controller in real time. The controller automatically records the weight information of each product and compares the measured weight with the preset standard weight range to mark qualified and unqualified products (overweight or underweight).
[0044] After weighing is completed, the rotary drive component 5 starts in reverse again, driving the frame 31 to completely reset to the initial position; the operator or the automated feeding mechanism removes the cut block of cooked food from the turntable 2. If continuous batch processing is required, the next piece of cooked meat is loaded, cut, weighed and unloaded in sequence to achieve large-scale continuous production.
[0045] Reference Figure 5 , Figure 6 and Figure 7 As shown, specifically, the cutting bow 4 includes a fixed section 41 and a telescopic section 42, which are nested and slidably connected; a through hole 43 is opened in both the fixed section 41 and the telescopic section 42, forming a channel for storing and guiding the cutting wire 32.
[0046] Multiple guide wheels 44 are rotatably arranged inside the through hole 43, and a winding wheel 45 is rotatably arranged on one side of the through hole 43. The guide wheels 44 and the winding wheel 45 constitute the transmission and guidance of the cutting wire 32. The cutting wire 32 is wound on the winding wheel 45 and sleeved between the multiple guide wheels 44. The guide wheels 44 reduce the friction when the cutting wire 32 moves by rotating, ensuring that the cutting wire 32 moves smoothly. The winding wheel 45 undertakes the functions of winding and unwinding the cutting wire 32 and the initial tension adjustment.
[0047] The winding wheel 45 is driven to rotate by an external driving force. When the winding wheel 45 rotates, it will simultaneously wind up or release the cutting wire 32. Under the guiding and limiting action of the guide wheel 44, the cutting wire 32 can quickly shuttle between multiple guide wheels 44.
[0048] The cutting wire 32 is tightened by the telescopic movement of the fixed section 41 and the telescopic section 42, so that the cutting wire 32 forms a bowstring section 46 on the cutting bow 4 that corresponds to and matches the horizontal groove 21 or vertical groove 22 of the turntable 2. By driving the relative telescopic movement of the fixed section 41 and the telescopic section 42, the nesting length of the two is changed, which in turn drives the relative position of the guide wheel 44 and the winding wheel 45 in the through hole 43 to change, so that the cutting wire 32 wound between the winding wheel 45 and the guide wheel 44 is gradually tightened, and finally a flat and taut bowstring section 46 is formed at the working end of the cutting bow 4.
[0049] The position of the bowstring section 46 can be precisely adapted to the horizontal groove 21 or vertical groove 22 of the turntable 2, ensuring that the cutting wire 32 can be accurately embedded in the groove during cutting. The cutting wire 32 itself has a very small diameter and generates a very high linear velocity during high-speed travel, thereby forming a concentrated and sharp cutting force that can effectively cut the muscle fibers and fat tissue of cooked meat. At the same time, through the relative extension and retraction of the fixed section 41 and the telescopic section 42, the cutting wire 32 can be further tightened, so that the cutting wire 32 forms a bowstring section 46 on the cutting bow 4 that precisely corresponds to the horizontal groove 21 or vertical groove 22 of the turntable 2, ensuring a stable cutting path and a flat cutting surface, and achieving efficient and precise segmentation of cooked meat.
[0050] A lead screw 47 is rotatably mounted on the fixed section 41. The lead screw 47 is threadedly connected to the telescopic section 42. Rotating the lead screw 47 can drive the telescopic section 42 to telescopically move relative to the fixed section 41. When the lead screw 47 is rotated, the rotational motion of the lead screw 47 is converted into linear telescopic movement of the telescopic section 42 relative to the fixed section 41 through the threaded transmission. This changes the nesting length between the fixed section 41 and the telescopic section 42, causing the relative position between the guide wheel 44 and the winding wheel 45 in the through hole 43 to change. This tightens the cutting wire 32, so that the cutting wire 32 forms a bowstring section 46 on the cutting bow 4 that precisely corresponds to the horizontal groove 21 or vertical groove 22 of the turntable 2. This ensures a stable cutting path and a flat cutting surface, achieving efficient and precise cutting of cooked meat.
[0051] Reference Figure 8 and Figure 9 As shown, the cutting bow 4 is slidably mounted on the frame 31, the frame 31 is provided with a guide groove 48, and the fixed section 41 is provided with a stud 49 located in the guide groove 48; the guide groove 48 is provided with a slot 481 corresponding to the horizontal slot 21 or the vertical slot 22, and the stud 49 is threadedly connected with a nut 491 corresponding to the slot 481.
[0052] By sliding the cutting bow 4 along the guide groove 48, the bowstring segment 46 of the cutting wire 32 can be moved synchronously, thereby adjusting the bowstring segment 46 to a position that perfectly corresponds to the horizontal groove 21 or vertical groove 22 of the turntable 2. When the cutting bow 4 moves to the preset slot 481 position, tighten the nut 491 so that the nut 491 and the slot 481 cooperate with each other, firmly locking the cutting bow 4 onto the frame 31, ensuring that the cutting wire 32 can accurately embed into the corresponding horizontal groove 21 or vertical groove 22 during cutting, achieving regular and precise segmentation of cooked meat. By moving the cutting bow 4 and selecting different slot 481 positions, the cutting wire 32 can correspond to different horizontal grooves 21 or vertical grooves 22, thereby changing the cutting spacing and meeting the segmentation needs of different sizes of cooked meat.
[0053] Reference Figure 10 As shown, specifically, the rotary drive assembly 5 includes an arc-shaped gear disk 51 disposed on one side of the base 1, and a drive gear 52 rotatably disposed on the frame 31 that meshes with the arc-shaped gear disk 51. When the drive gear 52 rotates, due to its meshing with the arc-shaped gear disk 51, it will drive the frame 31 to rotate in an arc around the center of the arc-shaped gear disk 51, thereby enabling the frame 31 to move closer to or away from the turntable 2, providing power for the cutting wire 32 to be embedded in the horizontal groove 21 or the vertical groove 22.
[0054] A gear ring 53 is provided on the turntable 2, and a transmission gear 54 meshing with the gear ring 53 is rotatably provided on the base 1. When the transmission gear 54 rotates, it can drive the turntable 2 to rotate as a whole through meshing with the gear ring 53, thereby realizing the angle adjustment of the turntable 2 during the cutting process, so that the turntable 2 can rotate 90 degrees after the first cut in order to perform the second cut.
[0055] The implementation principle of this invention is as follows: Step 1: Slide the cutting bow 4 along the guide groove 48 on the frame 31 to move the bow string segment 46 of the cutting wire 32, so that the horizontal cutting bow 4 corresponds to the horizontal groove 21 of the turntable 2 and the vertical cutting bow 4 corresponds to the vertical groove 22 of the turntable 2; after moving to the preset position, tighten the nut 491 on the stud 49 of the fixing section 41 so that the nut 491 cooperates with the slot 481 on the guide groove 48 to lock the cutting bow 4. If it is necessary to adjust the cutting spacing, different slot 481 positions can be selected for fixing.
[0056] Step 2: Rotate the lead screw 47 on the fixed section 41. The lead screw 47 drives the telescopic section 42 to move telescopically relative to the fixed section 41 through the threaded transmission, changing the nesting length between the two. This causes the relative position of the guide wheel 44 and the winding wheel 45 inside the through hole 43 to change. The cutting wire 32 forms a flat bowstring section 46, and the bowstring section 46 is adapted to the horizontal groove 21 or the vertical groove 22. The winding wheel 45 is driven to rotate by the external driving force, causing the cutting wire 32 to shuttle quickly between multiple guide wheels 44.
[0057] Step 3: Start the rotary drive assembly 5. The drive gear 52 on the frame 31 meshes with the arc-shaped gear disk 51 on one side of the base 1 and rotates, driving the frame 31 to move closer to the turntable 2 with the center of the arc-shaped gear disk 51 as the trajectory. The horizontal cutting bow 4 on the frame 31 moves synchronously, and the cutting wire 32 gradually embeds into the corresponding horizontal groove 21 of the turntable 2. The cutting wire 32 shuttles at high speed to generate sharp cutting force, and cuts the whole piece of cooked food into several strips of cooked food along the direction of the horizontal groove 21. During the cutting process, the cutting wire 32 is always embedded in the horizontal groove 21 and does not contact the bearing surface of the turntable 2.
[0058] Step 4: After the first cut is completed, the rotary drive component 5 starts in reverse, the frame 31 returns to the initial position, the horizontal cutting wire 32 disengages from the horizontal groove 21, the transmission gear 54 on the base 1 meshes with the outer circumferential gear ring 53 of the turntable 2 and rotates, driving the turntable 2 and the strip-shaped cooked food to rotate 90 degrees synchronously, so that the vertical groove 22 switches to the horizontal cutting direction, and the turntable 2 automatically positions itself after rotating into place.
[0059] Step 5: The rotary drive component 5 is restarted. The frame 31 drives the vertical cutting bow 4 to approach the turntable 2. The cutting wire 32 is embedded in the corresponding vertical groove 22. The cutting wire 32 shuttles at high speed and performs secondary cutting on the strip-shaped cooked food along the direction of the vertical groove 22, and finally divides it into several block-shaped finished products. The cutting path is precisely aligned with the vertical groove 22 to avoid irregular shapes of the finished products.
[0060] The embodiments described herein are preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape, and principle of the present invention should be covered within the scope of protection of the present invention.
Claims
1. An integrated intelligent cutting and precise weighing device for cooked meat, comprising a base (1), wherein a turntable (2) is rotatably mounted on the base (1), characterized in that: The turntable (2) is equipped with several high-precision weighing sensors that are electrically connected to the controller. The turntable (2) has multiple intersecting horizontal grooves (21) and vertical grooves (22) on its bearing surface. A cutting mechanism (3) is provided on one side of the base (1). The cutting mechanism (3) includes a frame (31) that is rotatably connected to the base (1) via a rotary drive assembly (5). Several cutting bows (4) can be provided on the frame (31) along the vertical and horizontal directions respectively. Each cutting bow (4) is tensioned with a cutting wire (32). The arrangement position of the cutting wire (32) corresponds one-to-one with the horizontal groove (21) or vertical groove (22) of the turntable (2). The rotary drive assembly (5) drives the frame (31) to rotate and approach the turntable (2), so that the cutting wire (32) is embedded in the horizontal groove (21) or vertical groove (22) to complete the precise cutting of cooked meat. At the same time, the weight data of the finished product after cutting is collected by a high-precision weighing sensor.
2. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 1, characterized in that: The cutting bow (4) includes a fixed section (41) and a telescopic section (42), which are nested and slidably connected. The fixed section (41) and the telescopic section (42) are both provided with a through hole (43). Multiple guide wheels (44) are rotatably arranged in the through hole (43). A winding wheel (45) is rotatably arranged on one side of the through hole (43). The cutting wire (32) is wound on the winding wheel (45) and sleeved between the multiple guide wheels (44).
3. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 2, characterized in that: By stretching and extending the fixed section (41) and the telescopic section (42), the cutting wire (32) is tightened, so that the cutting wire (32) forms a bowstring section (46) on the cutting bow (4) that corresponds to and matches the horizontal groove (21) or vertical groove (22) of the turntable (2).
4. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 2, characterized in that: A lead screw (47) is rotatably mounted on the fixed section (41). The lead screw (47) is threadedly connected to the telescopic section (42). Rotating the lead screw (47) drives the telescopic section (42) to telescopically move relative to the fixed section (41).
5. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 2, characterized in that: The cutting bow (4) is slidably mounted on the frame (31), and a guide groove (48) is provided on the frame (31). A stud (49) located in the guide groove (48) is provided on the fixed section (41). The guide groove (48) is provided with a slot (481) that corresponds one-to-one with the horizontal groove (21) or the vertical groove (22), and the stud (49) is threaded with a nut (491) that corresponds to the slot (481).
6. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 1, characterized in that: The rotary drive assembly (5) includes an arc-shaped gear disk (51) disposed on one side of the base (1), and a drive gear (52) that meshes with the arc-shaped gear disk (51) is rotatably disposed on the frame (31).
7. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 6, characterized in that: A gear ring (53) is provided on the turntable (2), and a transmission gear (54) meshing with the gear ring (53) is provided on the base (1).
8. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 1, characterized in that: The horizontal groove (21) and the vertical groove (22) are perpendicularly intersecting, and the bottom of the horizontal groove (21) and the vertical groove (22) present a cone shape with a high center and low periphery.
9. The integrated intelligent cutting and precise weighing equipment for cooked meat according to claim 1, characterized in that: A limiting rod (55) corresponding to the base (1) is provided on one side of the frame (31).