Cross-cutting knife and device for processing food

Description

[0001] The invention relates to a device for processing foodstuffs to produce plucked or pulled food products of the type defined in more detail in the preamble of claim 1.

[0002] A generic device with a cross-cutting blade is described in DE 10 2019 130 221 B3. Such cross-cutting blades are used to produce pulled food products, such as pulled pork. However, a problem with the known device and the cross-cutting blade used is that the blade becomes clogged with the pulled product during operation, requiring frequent cleaning and potentially leading to machine downtime.

[0003] It is therefore an object of the present invention to create a device for processing foodstuffs that requires less cleaning effort.

[0004] According to the invention, this problem is solved by the features mentioned in claim 1.

[0005] The spokes extending outwards from a central area of ​​the cross-cutting blade of the device according to the invention create a blade body which, at least in the area where the cross-cutting blade moves over an opening of a cutting gate during operation, has a plurality of recesses. These recesses allow the fibers plucked from the food to pass through during operation, thus preventing the cross-cutting blade from clogging. As a result, the cross-cutting blade according to the invention can be used for a significantly longer period than is the case with previously known designs.

[0006] Another advantage of the transverse cutting blade according to the invention is its reduced mass, which has a beneficial effect on the drive components involved, such as shafts, bearings and motors.

[0007] In a highly advantageous embodiment of the invention, the spokes can be connected to one another by means of at least one crossbar. This significantly increases the strength of the knife body while still leaving a sufficiently large surface area for the recesses.

[0008] In a further advantageous embodiment of the invention, the proportion of the area occupied by all the recesses in relation to the total area of ​​the knife body moving over an opening of the cutting gate during the use of the cross-cutting knife is 30–90%, preferably 60–85%, and particularly preferably 70–80%. Such a proportion of the recesses in relation to the total area has proven particularly suitable with regard to both good passage of the plucked product through the knife body and sufficient strength of the knife body.

[0009] A simplified manufacturing process for the transverse cutting knife according to the invention is achieved if the recesses are formed from a closed knife body by means of laser beam cutting.

[0010] In a further highly advantageous embodiment of the invention, the protruding elements can be arranged at least on some of the spokes extending outwards from the central region of the transverse cutting blade. This ensures a very uniform distribution of the elements protruding from the flat surface and acting upon the food over the surface of the blade body.

[0011] A further advantageous embodiment may consist in the aforementioned elements being arranged on the at least one crossbar connecting the spokes. This improves the effectiveness of the aforementioned elements in producing plucked or pulled food products.

[0012] An alternative solution to the problem is given in claim 7.

[0013] The cutouts in the blade body, which comprise 30-90% of the total surface area of ​​the blade body moving across the opening of the cutting gate during use of the cross-cutting blade, ensure that the plucked food product can pass through the cutouts and thus does not clog the blade body. This allows the cross-cutting blade according to the invention to be used for a significantly longer period than previous designs.

[0014] This embodiment of the transverse cutting blade also has the advantage of a reduced mass, which has a beneficial effect on the drive components involved.

[0015] A particularly advantageous further development of this embodiment can consist in the proportion of the area occupied by all recesses to the total area of ​​the knife body moving over the opening of the cutting gate during use of the cross-cutting knife being 60–85%, preferably 70–80%. Such a proportion of the recesses to the surface of the cross-cutting knife has proven to be particularly advantageous with regard to reduced contamination of the knife.

[0016] Even in this embodiment, a simplified manufacturing process for the transverse cutting knife can be achieved if the recesses are formed from a closed knife body using laser beam cutting.

[0017] The following are exemplary embodiments of the invention illustrated in principle with reference to the drawing.

[0018] It shows: Fig. 1 a top view of a transverse cutting blade of a device according to the invention; Fig. 2 a perspective view of the transverse cutting blade made of Fig. 1 ; Fig. 3 a view of the transverse cutting blade according to Fig. 1 with a feed chute for the food located behind it; and Fig. 4 a view of the cross-cutting knife according to Fig. 2 with a feed chute for the food located behind it.

[0019] The Figures 1 to 4 Figure 1 shows a cross-cutting blade for a device (not shown in its entirety) for processing foodstuffs (also not shown) in order to produce pulled food products, such as pulled pork, from a starting product. The device for processing foodstuffs is shown in the figures. Figures 3 and 4 a so-called cutting gate 2 is shown, which is located in the Fig. 4The food is arranged in the feed direction designated "x" in front of the cross-cutting knife 1. The cutting gate 2 has an opening 2a from which the food emerges in a pre-cut state and is conveyed to the cross-cutting knife 1.

[0020] The cross-cutting blade 1 has a blade body 3 which has a plurality of projecting elements 4 on a planar surface 3a thereof. The projecting elements 4 serve, in a manner known per se, to pluck or pull individual fibers from the foodstuff. The blade body 3 itself has no cutting properties; rather, the plucking or pulling effect achieved by the projecting elements 4 is the essential property of the cross-cutting blade 1 or of the blade body 3 thereof.

[0021] At least in the area where the cross-cutting knife 1 moves over the opening 2a of the cutting gate 2 during operation, the knife body 3 in the embodiment shown in the figures is formed from several spokes 6 extending outwards from a central area 5 of the cross-cutting knife 1 and several crossbars 7 connecting the spokes 6 to one another. The spokes 6 thus extend radially along the knife body 3 of the cross-cutting knife 1, whereas the crossbars 7 extend circumferentially along the knife body 3. Contrary to the illustration, the crossbars 7 could also be omitted, which would further reduce the mass of the knife body 3. On the other hand, the crossbars 7 provide greater strength to the knife body 3. In such a case, where no crossbars 7 are present, two or more spokes 6, preferably six or more spokes 6, and even more preferably eight or more spokes 6 should be provided.In this case, twelve spokes 6 are provided; the number of spokes 6 depends in particular on the diameter of the cross-cutting blade 1. A larger number of spokes 6 reduces the risk of larger pieces of food passing between them and potentially not being processed as desired.

[0022] In this way, a multitude of recesses 8 are created between the spokes 6 and the crossbars 7, through which the food can pass through the blade body 3 of the cross-cutting blade 1. This results in significantly reduced contamination of the cross-cutting blade 1, allowing it to be used for a longer period than before without more intensive cleaning. The recesses 8 are, of course, also present when the crossbars 7 are omitted.

[0023] In the Figures 1 to 4In the illustrated embodiment, the proportion of the area occupied by all the recesses 8 formed between the spokes 6 and the crossbars 7 of the total area of ​​the knife body 3 moving over the opening 2a of the cutting gate 2 during the use of the cross-cutting knife 1 is 30 to 90%, preferably 60 to 85% and particularly preferably 70 to 80%.

[0024] In Fig. 3 The area of ​​the knife body 3 moving over the cutting gate 2 or over the opening 2a of the cutting gate 2 is recognizable. The recesses 8 can be arranged as shown in Fig. 3The cutting edges of the knife body 3 extend radially on both sides beyond the area of ​​the knife body 3 that moves over the cutting gate 2 or over the opening 2a of the cutting gate 2. However, this is not strictly necessary. The area of ​​the knife body 3 that moves over the opening 2a of the cutting gate 2 is therefore the effective area of ​​the cross-cutting knife 1. In this case, the central area 5 of the knife body 3 is completely closed, as only very minimal contact with the food is expected in this area. Furthermore, the rigidity and strength of the cross-cutting knife 1 are increased by omitting the recesses 8 in the central area 5.

[0025] The protruding elements 4 are arranged on at least some of the spokes 6 extending outwards from the central area 5 of the transverse cutting blade 1 and / or on the crossbars 7. In the illustrated embodiment, the protruding elements 4 are arranged on all spokes 6 and only on the outermost crossbar 7 connecting the spokes 6. Because none of the protruding elements 4 are located on the other crossbars 7, these can be made narrower, which contributes to increasing the area of ​​the recesses 8. Of course, it is also possible to attach the protruding elements 4 to other spokes 6 and / or crossbars 7. Furthermore, other arrangements of the protruding elements 4 on the blade body 3 are also conceivable.

[0026] The transverse cutting blade 1 is preferably made of a suitable metal. To increase the area occupied by the recesses 8, higher-strength materials can also be used.

[0027] The recesses 8 can be formed by laser beam cutting from a closed cutting body 3, for example, a flat, round disc. The spokes 6 and, if present, the crossbars 7 are thus created by laser beam cutting of the recesses 8. Of course, other methods of manufacturing the recesses 8, the spokes 6, and the crossbars 7 are also conceivable.

[0028] In an embodiment of the transverse cutting blade 1 (not shown), the recesses 8 are provided, which are located in the Figures 1 to 4The existing spokes 6 and the connecting crossbars 7 are, however, absent. The recesses 8 can, in principle, have any shape; that is, they can be round, triangular or polygonal, slotted, or formed in any other way. It is not necessary for the recesses 8 to have the same shape and / or size. The distribution of the recesses 8 over the planar surface 3a of the cutter body 3 is also, in principle, arbitrary. Again, the proportion of the area occupied by all the recesses 8 to the total area of ​​the cutter body 3 moving over the opening 2a of the cutting gate 2 during the use of the cross-cutting cutter 1 is 30 to 90%, preferably 60 to 85%, and particularly preferably 70 to 80%. The recesses 8 of this embodiment can also be formed by laser beam cutting from a closed cutter body 3, for example, a flat, round disk.

Claims

1. Apparatus for processing food to produce shredded or pulled food products, comprising a feed chute for the food, a cutting grid (2) and a cross-cutting knife (1) arranged after the feed chute in the feed direction (x) of the food, wherein the cross-cutting knife (1) has a knife body (3) which has a plurality of protruding elements (4) on a flat surface (3a), characterised in that the knife body (3) is formed, at least in a region moving over an opening (2a) of the cutting grid (2) during use of the cross-cutting knife (1), by a plurality of spokes (6) extending outwards from a central region (5) of the cross-cutting knife (1), respective recesses (8) being located between the spokes (6).

2. Apparatus according to claim 1, characterised in that the spokes (6) are connected to each other by means of at least one cross strut (7).

3. Apparatus according to claim 1 or 2, characterised in that the proportion of the area occupied by all recesses (8) in relation to the total area of the knife body (3) moving over the opening (2a) of the cutting grid (2) during use of the cross-cutting knife (1) is 30 - 90%, preferably 60 - 85%, and particularly preferably 70 - 80%.

4. Apparatus according to claim 1, 2 or 3, characterised in that the recesses (8) are formed from a closed knife body (3) by means of laser beam cutting.

5. Apparatus according to one of claims 1 to 4, characterised in that the protruding elements (4) are arranged at least on some of the spokes (6) extending outwards from the central region (5) of the cross-cutting knife (1).

6. Apparatus according to one of claims 2 to 5, characterised in that the protruding elements (4) are arranged on the at least one cross strut (7) connecting the spokes (6) to each other.

7. Apparatus for processing food to produce shredded or pulled food products, comprising a feed chute for the food, a cutting grid (2) and a cross-cutting knife (1) arranged after the feed chute in the feed direction (x) of the food, wherein the cross-cutting knife (1) has a knife body (3) which has a plurality of protruding elements (4) on a flat surface (3a), characterised in that the knife body (3) has several recesses (8) passing through it, wherein the proportion of the area occupied by all recesses (8) in relation to the total area of the knife body (3) moving over an opening (2a) of the cutting grid (2) during use of the cross-cutting knife (1) is 30 - 90%.

8. Apparatus according to claim 7, characterised in that the proportion of the area occupied by all recesses (8) in relation to the total area of the knife body (3) moving over the opening (2a) of the cutting grid (2) during use of the cross-cutting knife (1) is 60 - 85%, preferably 70 - 80%.

9. Apparatus according to claim 7 or 8, characterised in that the recesses (8) are formed from a closed knife body (3) by means of laser beam cutting.