Work tool for a food preparation appliance

Abstract

The invention relates to a work tool for a food preparation appliance, designed to work an iced preparation and comprising: - at least one cutting body (1) comprising at least one cutting edge (100) and extending radially from the central hub (3), characterised in that said at least one cutting body (1) has: - a leading central portion (C) arranged at one end of the central hub (3) with at least one central cutting edge (100-1, 100-2) having a leading radial dimension; - at least one peripheral working portion (P) with at least one peripheral cutting edge (100-3, 100-12) having a peripheral radial dimension which is greater than the leading radial dimension, the peripheral working portion being arranged set back from the leading central portion (C) in a working direction defined by the working axis (T).

Description

WORKING TOOL OF A FOOD PREPARATION APPLIANCE Technical field of the invention

[0001] The present invention relates generally to working tools for culinary preparation appliances, and more particularly to working tools adapted to working with frozen culinary preparations. State of the art

[0002] Working tools for culinary preparation appliances are known in the prior art, such as in documents EP4179933B1 or CN117752007A, which aim to modify the consistency of frozen culinary preparations initially in the form of blocks in the solid state. On the other hand, these systems may have disadvantages related to the torque required, in particular at the start of work to prepare such blocks of culinary preparation, particularly for viscous and / or hard preparations into which the working tools in the prior art may have difficulty initially penetrating. Such stresses may be the cause of overloading the drive motor of the culinary preparation tool, vibrations and premature wear of the components of the culinary preparation appliance.

[0003] An object of the present invention is to address the disadvantages of the prior art mentioned above and in particular, first of all, to propose a food preparation appliance tool suitable for working with a multitude of frozen food preparations, which makes it possible to simplify the food preparation appliance and / or the drive motor of the tool, and / or which makes it possible to propose an economical construction. Another object of the present invention may be to propose both efficient grinding of a frozen food preparation and sufficient aeration of the preparation.

[0004] For this purpose, a first aspect of the invention relates to a working tool of a culinary preparation appliance, arranged to work an iced preparation and comprising: - a central hub comprising a fixing interface arranged to couple with a working shaft, so as to be driven in rotation about a working axis, - at least one cutting body comprising at least one cutting edge and extending radially from the central hub, due to the fact that said at least one cutting body has: - a central leading portion arranged at one end of the central hub with at least one central cutting edge having a radial leading dimension, - at least one peripheral working portion with at least one peripheral cutting edge having a peripheral radial dimension greater than the radial leading dimension,the peripheral working part being arranged set back from the central attack part in a working direction defined by the working axis, on the side of the fixing interface.,

[0005] According to this implementation, the working direction is the direction of the working axis. The radial leading and peripheral dimensions are the distances of the cutting edges from the working axis in the same direction perpendicular to the working axis. In particular, the radial leading dimension is the smallest of the distances from the working axis of the radial dimensions of the cutting edges.

[0006] According to this implementation, the cutting body is arranged such that the central leading portion (comprising said at least one central cutting edge having the radial leading dimension) comes into contact with a central portion of culinary preparation in a first step. Since a cutting surface of the working tool in contact with the frozen culinary preparation and the radial leading distance are small in this first step, a cutting or working torque required for cutting or working the frozen culinary preparation in the first step is limited. This implementation thus aims to avoid a peak in cutting torque at the start of cutting the frozen culinary preparation.

[0007] A drive motor is arranged to drive the rotation of the working tool, and is sized to provide at least the greatest operating power required during a cutting cycle of the frozen culinary preparation. With the working tool according to the present invention, a maximum operating power corresponds to an operating power in steady state; thus, for the same block of frozen preparation and compared to a situation where the maximum operating power corresponds to a peak power at the start of the cutting, as is the case with the flat or almost flat tools of the prior art, a drive motor of a working tool according to the present invention can be sized for lower powers.

[0008] In addition, for harder or viscous culinary preparations, the abrasion required to initiate cutting on the surface of the block of frozen preparation requires additional useful torque from the drive motor at start-up. An advantageous form of the working tool according to the invention makes it possible to reduce the risk of sudden overload at start-up and therefore the risk of the drive motor jamming, stopping or stalling. A multitude of culinary preparations, even hard or viscous ones, can thus be worked or cut without sudden or jerky stops of the drive motor.

[0009] By the action of the central cutting edge against the central portion of culinary preparation, a central portion of culinary preparation is in turn:- cut,- crushed under the effect of the pressure exerted by a relative movement of the working tool with respect to the block of culinary preparation along the working axis,- dispersed at least in part on the periphery of the central attack portion with the sinking of the central attack portion into the culinary preparation.

[0010] The peripheral working portion (comprising said at least one peripheral cutting edge) only comes into contact with a peripheral portion of culinary preparation at a second time. Located further from the working axis than said at least one central cutting edge and set back from the central cutting edge along the working axis, the peripheral cutting edge when working or cutting the peripheral portion of culinary preparation requests a cutting torque additional to that provided to said at least one central cutting edge. This increase in cutting torque is gradual (since the peripheral cutting edge is set back from the central cutting edge, and the culinary preparation is typically flat or practically flat) and does not produce a jolt or abrupt transition of a motor speed of the drive motor.In other words, by gradually increasing the load on the drive motor, the drive motor provides a more controlled effort.

[0011] Furthermore, the peripheral portion of culinary preparation is partly made up of the frozen culinary preparation to be worked, cut, but also comprises a part of the central portion of culinary preparation previously cut, ground and dispersed by the action of said at least one central cutting edge. The peripheral portion of culinary preparation comprises a part of the central portion of culinary preparation in already ground form, creating a pasty film which can act as a lubricant between the cutting body and the peripheral portion of culinary preparation still intact. The cutting torque applied during the progressive contact of the peripheral working part is thus also reduced compared to a flat or almost flat working tool.

[0012] Finally, since the starting cutting torque required by the drive motor is reduced compared to a configuration with a flat working tool, the maximum cutting torque is reduced. Thus, the drive motor of the food preparation appliance can be chosen to be more compact and less expensive. In addition, the energy efficiency of the food preparation appliance is improved, which can also be an important consideration when purchasing a household appliance.

[0013] The work tool can be defined by the following characteristics, taken individually or in combination.

[0014] According to one embodiment, the peripheral working portion comprises:- a first peripheral working cutting edge having a first peripheral radial dimension and a first setback distance with the central leading portion along the working direction,- a second peripheral working cutting edge having a second peripheral radial dimension and a second setback distance with the central leading portion along the working direction,in which the first setback distance is less than the second setback distance and in which the first peripheral radial dimension is less than the second peripheral radial dimension.The increase in cutting torque is therefore more gradual, i.e. the torque varies depending on the cutting surface of the cutting body in contact or engaged with the culinary preparation, which increases progressively with the number of peripheral cutting edges of the working tool in contact with the frozen culinary preparation. At the same time, the useful torque depending on the cutting surface engaged with the culinary preparation is also reduced by the dispersion of the already ground culinary preparation (which acts as a lubricant). Thus, the increase in cutting torque mentioned above is not constant and may decrease over time.

[0015] According to one embodiment, said at least one cutting body comprises a central end forming a stabilizing tip. The stabilizing tip is located on the side of the central leading portion and designed to center and stabilize the working tool at the beginning of the cutting cycle, thus reducing the risks of misalignment or slippage and minimizing unwanted vibrations and oscillations of the working tool. In other words, the stabilizing tip is arranged so that the working tool can initiate cutting with the central cutting edge in a stable, reliable, and reproducible manner regardless of the content of the frozen culinary preparation to be worked on. The stabilizing tip can thus lead to more uniform grinding results and reduced vibration of the working tool during operation of the culinary preparation appliance.

[0016] According to one embodiment, the cutting body has a conical profile or a generally conical profile. The conical profile of the cutting body can be characterized by an orthogonal projection of the cutting body onto a projection plane perpendicular to a plane normal to the working axis, one projection normal of which passes through a cutting edge. A triangle can be obtained from the projection of the cutting body, defined by:- two segments passing through the projection of average heights of the cutting edges along the working axis;- a vertex at the intersection of the segments and the working axis, corresponding to the vertex of the stabilizing tip;- a base whose length corresponds to twice the largest peripheral radial dimension of the peripheral cutting edges. The triangle thus obtained can be isosceles at the point corresponding to the vertex of the stabilizing tip.Thus, a surface of the conical profile of the cutting body thus obtained, that is to say of the triangle obtained by the projection of the cutting body, evolves linearly from the base or the apex of the stabilizing tip of the triangle according to the working direction. Such a configuration makes it possible to work the entire culinary preparation, particularly for the culinary preparation located at the bottom of the pot and / or far from the working axis, and to obtain a frozen culinary preparation with a homogeneous texture. Alternatively, the triangle thus obtained may have an offset side (that is to say cutting edge) and set back from the side which reaches the tip of the working tool. Generally speaking, the shape of the projection may be triangular or substantially triangular.

[0017] According to one embodiment, a ratio between a stabilizing tip angle and a cone angle of the conical profile is between 1 / 5 and 1 / 3. The stabilizing tip is therefore “pointier” than the rest of the cutting body (the stabilizing tip angle is sufficiently acute compared to the cone angle of the conical profile), which allows it to penetrate well into the frozen preparation. The stabilizing tip angle is also sufficiently obtuse to present sufficient resistance when in contact with the frozen culinary preparation.

[0018] According to one embodiment, the cutting body has a conical profile, wherein a ratio between a stabilizing tip angle and a cone angle of the conical profile is between 1 / 5 and 1 / 3.

[0019] According to one embodiment, the central leading portion comprises at least two central cutting edges having the same leading radial dimension, and a complementary peripheral edge having the same peripheral radial dimension as the first peripheral cutting edge. These cutting edges thus cut or work the frozen culinary preparation on the same circular crown surface. This implementation makes it possible to distribute a cutting stress over the two cutting edges cutting the same circular crown surface, and therefore to smooth the cutting torque during the cutting cycle. The forces are also more symmetrical and balanced, which provides stability during work.

[0020] According to one embodiment, said at least one cutting body comprises two cutting wings arranged on either side of the central hub, each cutting wing comprising peripheral working portions offset, in the working direction, relative to the peripheral working portions of the other cutting wing. In other words: - the stabilizing tip defines an origin of a z axis carried by the working axis, - Z1 and Z3 are coordinates along the z axis, i.e. the average heights, of two distinct cutting edges belonging to one of the cutting wings, - Z2 and Z4 are coordinates along the z axis, i.e. the average heights, of two distinct cutting edges belonging to the other of the cutting wings, - and 0 < Z1 < Z2 < Z3 < Z4.Thus, the cutting edges cutting the same circular crown surface do not come into contact with the culinary preparation at the same time: for the same quantity of culinary preparation worked, the torque required is distributed and increases progressively over time and less useful or peak power is required.

[0021] According to one embodiment, the cutting body comprises at least one relief face adjacent to at least one cutting edge. In other words, the relief face is adjacent to the cutting edge. The relief face, by having a relief angle relative to a plane containing the cutting edge, is arranged to evacuate and disperse the already cut material backwards relative to the direction of rotation, in order to avoid an accumulation of worked culinary preparation on the sides of the cutting edges.

[0022] According to one embodiment, at least one cutting edge is curved.

[0023] According to one embodiment, the working tool comprises at least one radial blade distinct from the at least one cutting body, having a profile or chord inclined relative to a plane normal to the working axis, and extending radially from the central hub, preferably on either side of the central hub. Thus, the radial blade can be inclined around one and / or the other of the axes perpendicular to the working axis.The inclination of the radial blades relative to the xy plane normal to the working axis can provide several distinct functions to the radial blades depending on the direction of rotation of the radial blades: - compact or fold down the already ground culinary preparation in a first inclination or in a first direction of rotation, - make the already ground culinary preparation foam or aerate, that is to say incorporate air into the culinary preparation to increase its initial volume and change its texture, in a second inclination or in a second direction of rotation. In other words, the radial blade is a deflector whose inclination makes it possible to direct the flow of worked culinary preparation.Thus, the working tool according to the present invention makes it possible to achieve a good balance between grinding and aeration, by incorporating sufficient air into the preparation to significantly modify its texture, particularly by providing the culinary preparation with a light consistency.

[0024] According to one embodiment, the radial blade is removable relative to the central hub, and arranged to be able to be turned over, so as to form a folding blade in a first assembly direction and a swelling blade in a second assembly direction.

[0025] According to one embodiment, the central hub is designed to receive several removable radial blades with different geometries, particularly the removable radial blades have a profile or chord inclined at different angles relative to the plane normal to the working axis. Thus, several textures and / or degrees of overrun, i.e. proportions of air incorporation in the culinary preparation, can be obtained.

[0026] According to one embodiment, the at least one radial blade has a profile or chord oriented at approximately 90° relative to the cutting body, in the plane normal to the working axis.

[0027] According to one embodiment, the at least one radial blade is separated from the cutting body by a distance along the working axis of at least 3 mm, preferably 4 mm, and even more preferably 5 mm.

[0028] According to one embodiment, the central leading portion and said at least one peripheral portion form a stepped cutting body. In other words, the cutting surface of the working tool is not flat. According to this implementation, the cutting body comprises several cutting edges offset from each other both in the axial working direction and at least one radial direction relative to the working axis. The cutting surface of the working tool passing through the surfaces in contact with the culinary preparation is therefore larger compared to the total cutting surface of a working tool with a flat or almost flat cutting body. The frozen preparation, once worked, is therefore more homogeneous, and cutting energy is better distributed. Each cutting wing comprises, for example, five tiers of peripheral cutting edges, or six tiers in total.

[0029] According to one embodiment, said at least one cutting body is arranged to cut the frozen preparation, i.e. to machine it, and / or remove material, and / or plane, and / or tear off, and / or grind, typically via the cutting edges.

[0030] According to one embodiment, said at least one cutting body has a conical or generally male conical shape.

[0031] A second aspect of the invention relates to a food preparation device comprising a working tool according to the first aspect of the invention, and a preparation pot arranged to receive a preferably frozen food preparation, in which the preparation pot comprises a pot bottom having a counter-shape complementary to a shape or profile of the cutting body. Working the frozen food preparation directly in the preparation pots makes it possible to prepare individual portions, and therefore to defrost only a necessary and quantifiable part of the food preparation. In addition, by choosing a smaller container, the cutting cycle is faster. The complementary shape at the bottom of the pot makes it possible to guarantee that all of the frozen preparation will be worked. In particular, the preparation pot can be movable along the working axis and / or the working tool and / or the working shaft can be movable along the working axis.

[0032] A third aspect of the invention relates to a food preparation appliance, comprising a working tool according to the first aspect of the invention, or a food preparation device according to the second aspect of the invention. Description of figures

[0033] Other characteristics and advantages of the present invention will appear more clearly on reading the following detailed description of embodiment(s) of the invention given as non-limiting example(s) and illustrated by the appended drawings, in which:

[0034] represents a side view of a stationary food preparation appliance comprising a working tool according to the invention;

[0035] represents a front view of a work tool according to the invention;

[0036] represents a detailed view of a stabilizing tip and a central cutting edge of the working tool of the;

[0037] represents a side view of the working tool of the;

[0038] represents a bottom view of the working tool of the;

[0039] represents a diagram representing, as a function of time, changes in the power delivered by a drive motor with a flat working tool according to the prior art (dotted line) and with the working tool according to the invention (solid line).

[0040] Detailed description of embodiment(s)

[0041] Larepresents a side view of a food preparation appliance comprising:- a chassis,- a carriage 41, slidably mounted on the chassis via guide columns,- a preparation pot 40, removably received on the carriage 41 and arranged to receive a food preparation 5,- a working tool, pivotally mounted on the chassis,- a drive motor 4, fixed to the chassis and arranged to impose the relative advance of the working tool in the preparation pot 40 and to drive the working tool in a working movement via a rotational drive device comprising in particular a belt, a motor pulley, a receiving pulley and a working shaft 42 on which the working tool can be coupled, for example removably,- a control unit, arranged to control an operation of the drive motor 4,- a human-machine interface (not shown but a screen, a touch screen, can be provided,control buttons…), to allow a user to control the food preparation appliance, - a housing (not shown) forming at least partially an external shell of the food preparation appliance, to prevent access to the various internal parts (the drive motor 4, the belt…) - safety casings, (not shown) forming at least partially the external shell of the food preparation appliance and movable to define a secure work space closed when operations are in progress, or open to allow a user to handle, mount, remove the preparation pot 40 or the work tool for example.,

[0042] The figure represents a front view of a working tool according to the invention comprising:- a central hub 3,- a cutting body 1 extending from the central hub 3,- a fixing interface (not visible), allowing the assembly of the working tool with a motor shaft, in order to drive the working tool in rotation around a working axis T.- two radial blades 2 arranged above the cutting body 1.

[0043] The cutting body 1 comprises:- a central attack part C,- a peripheral working part P arranged above the central attack part C on the side of the radial blades 2,- a stabilizing tip 13.

[0044] The working axis T defines a Z axis of a Cartesian coordinate system with as origin a vertex 130 of the stabilizing tip 13.

[0045] The radial blades 2 extend radially and in a direction y oriented at approximately 90° relative to a plane zx in which the cutting body 1 extends from the central hub 3. Each of the radial blades 2 comprises an upper surface 21 and a lower surface 22 (curved in this example), and particularly the upper surface 21 has a larger surface area than the lower surface 22. A mean line of the profile of the radial blade 2 passing midway between the upper surface 21 and the lower surface 22 is curved around the y axis. A chord line connecting a leading edge of the radial blade 2 to a trailing edge of the radial blade 2 is distinct from the mean line and is inclined relative to the y axis.

[0046] The central attack part C (illustrated in detail) comprises two central cutting edges 100-1 and 100-2 intended to start cutting the block of frozen culinary preparation. Back, the cutting body 1 comprises two cutting wings 10 arranged on either side of the central hub 3, of which cutting edges 100 are arranged at different heights along the working axis T, that is to say different Z coordinates along the z axis. More particularly, the peripheral working part P comprises on one side, on one of the cutting wings 10, peripheral edges 100-3, 100-5, 100-7… in extension of the central cutting edge 100-1 and on the other side, on the other of the cutting wings 10, peripheral edges 100-4, 100-6, 100-8… 100-12 in extension of the central cutting edge 100-2, all arranged to work and / or cut the culinary preparation.Along a z axis coincident with the working axis T, the central cutting edges 100-1 and 100-2, and the peripheral cutting edges 100-3, 100-4, 100-5, 100-6, 100-7, 100-8, … 100-12 are each respectively arranged at a z dimension or altitude Z1, Z2, Z3, Z4, Z5, Z6, Z7, Z8, … Z12. It is possible to provide Z1 < Z2 < Z3 < Z4 < Z5 < Z6 < Z7 < Z8…. Thus, for an approximately flat frozen preparation surface in the xy plane, no cutting edge 100 is provided to come into contact with the frozen culinary preparation at the same time as another cutting edge 100. In other words, there is no symmetry between the cutting edges 100 in the zx plane of the, relative to the z axis. Alternatively, it can also be provided that Z1=Z2 and / or Z3=Z4 and / or Z5=Z6 and / or Z7=Z8….

[0047] The cutting edges 100 (comprising in particular the peripheral cutting edges 100-3, 100-4, 100-5, 100-6, 100-7, 100-8… and the central cutting edges 100-1, 100-2) form a stepped cutting body 1. Each cutting edge 100 is located at a predetermined radial distance from the working axis T, along the x axis. The cutting edges 100 are stepped on the working axis T in an order of increasing radial distance (or dimension). In other words, the cutting edges 100 are arranged such that the cutting edges 100 of smaller radial distances are located at a lower end of the working tool, i.e. near the stabilizing tip 13, while the cutting edges 100 with larger radial distances are located at a higher end of the working tool.In summary, a profile of the cutting body 1 thus stepped, comprising cutting edges 100 increasingly eccentric from the working axis T in a direction of the z axis in the zx plane, can be considered conical or generally conical.

[0048] The represents a detailed view of the stabilizing tip 13 and the central cutting portion C. The stabilizing tip 13 is arranged at the end of the working tool to stabilize the working tool for cutting, particularly when the working tool comprises little of a cutting surface in contact with the culinary preparation. The stabilizing tip 13 can form a faceted cone from one of which facets the central cutting edges 100-1 and 100-2 are formed. The working axis T passes through the apex 130 of the stabilizing tip 13 and therefore through a vertex of the faceted cone.

[0049] As illustrated in the with the central cutting edges 100-1 and 100-2, and provided identically for the peripheral cutting edges 100-3 to 100-12, the cutting edges 100 are flat cutting surfaces each comprising a sharp cutting edge 110 provided for working (cutting, or tearing, or grinding, or grating or planing) the block of frozen culinary preparation. The cutting edge 110 is arranged on an opposite side of the cutting edge 100 to a relief face 111 of the cutting edge 100 provided to facilitate the evacuation of the culinary preparation cut and worked by the cutting edge.

[0050] The figure represents a side view of the working tool. The cutting wings 10 can be curved and bent around the working axis T to facilitate cutting according to the rotation of the working tool around the working axis T. The cutting edges 100 are thus also stepped or offset radially, along the y-axis.

[0051] As mentioned previously, the radial blades 2 are inclined relative to the xy plane, and at a different angle of inclination depending on one or other of the radial blades 2. In particular, the angle of inclination of one of the radial blades 2 relative to the xy plane corresponds to the negative angle of inclination of the other radial blade 2 relative to the xy plane. The cutting edges 100 form at one of their ends on the side of the cutting edge 110 a blade projecting relative to the cutting wing 10, arranged to score and cut the frozen preparation.

[0052] The represents a bottom view of the working tool. The cutting edges 100 are stepped to have respective radial distances R1, R2, R3, R4, R5, R6, R7, R8, … relative to the z axis. It is possible to provide R1 = R2, and / or R3 = R4, and / or R5 = R6, and / or R7 = R8, … but it is possible to provide R1 < R2, and / or R3 < R4 and / or R5 < R6 and / or R7 < R8 and / or R2 < R3, and / or R4 <R5, et / ou R6 < R7…. Les segments correspondant aux différentes dimensions radiales des bords de coupe 100 ne sont pas formés sur la même droite à cause de la courbure des ailes de coupe 10 déjà illustrée.

[0053] Larepresents a diagram representing, as a function of time, the changes in the power delivered (or supplied) Pa1 by the drive motor 4 with a flat working tool according to the prior art (dotted line) and the changes in the power delivered Pa2 by the drive motor 4 with the working tool according to the invention (solid line), during a cutting cycle of the frozen culinary preparation. A cutting cycle constitutes a phase of advance of the working tool in the pot of frozen culinary preparation 40.

[0054] At time T0, the cutting cycle begins. The working tools are driven in rotation around the working axis T and simultaneously in relative translation with respect to the preparation pot 40 along the working axis T so as to approach the working tools to blocks of frozen culinary preparation. The powers delivered Pa1 and Pa2 by the drive motor 4 are almost zero.

[0055] At time T1, the working tools come into contact with the respective culinary preparation blocks. The power delivered for the flat working tool Pa1 includes a maximum P2 at time T1 resulting from a sudden force encountered over the entire cutting surface of the flat working tool against the culinary preparation block. In particular, the power peak P2 at time T1 delivered by the drive motor 4 is higher when the culinary preparation is viscous or hard. The power delivered by the drive motor 4 for the flat working tool Pa1 decreases when the flat working tool stabilizes by sinking into the culinary preparation block. The power delivered by the drive motor 4 of the stepped working tool Pa2 also increases at time T1 without representing a maximum in the power curve of Pa2.In fact, the stepped working tool is easily stabilized by the stabilizing tip 13 and only a small cutting surface of the working tool comes into contact with the frozen food preparation block, which does not require a very high torque.

[0056] Between T1 and T2, the delivered powers Pa1 and Pa2 evolve more slowly until reaching a stable (or permanent) operating regime P11 for the flat tool Pa1 and P12 for the stepped tool Pa2, at T2. The power delivered with the stepped working tool Pa2 increases progressively until all the cutting edges 100 work the culinary preparation. As the working surface increases, and the cutting edges 100 in contact with the culinary preparation are regularly more eccentric from the working axis T as a function of time and as the working tool sinks at constant speed into the preparation pot 40, the delivered power Pa2 increases approximately linearly.

[0057] The delivered powers Pa1 and Pa2 are approximately constant between T2 and T3 and approximately equal to P11 for the flat tool Pa1 and P12 for the stepped tool Pa2. Finally, the working tools reach a minimum height in Z relative to the pot bottom surface along the end-of-stroke working axis T.

[0058] Thus, the drive motor 4 of a flat working tool according to the prior art must be sized sufficiently powerful to provide the peak power delivered P2 required on the curve from Pa1 to T1. Conversely, the drive motor 4 of a stepped working tool according to the invention may only be sized for a power P12 in steady state much lower than P2, more compact and less expensive.

[0059] During operation of the appliance, the working shaft 42 is rotated by the drive motor 4 belonging to the food preparation appliance. The working shaft 42 supports a pot lid 43 adapted to close the preparation pot 40. The working shaft 42 is fixed to the working tool by the fixing interface of the working tool, for example a screw thread or a bayonet fixing system. The preparation pot 40 containing the frozen food preparation, initially in the form of a preparation block, is placed under the working tool and in the working axis T, on the carriage 41 movable in vertical translation. The pot cover 43 is arranged on the working shaft 42 and above the working tool, so as to fit onto the preparation pot 40 upon contact between the preparation pot 40 and the pot cover 43, for example by a quarter turn.Simultaneously with the rotational driving of the working shaft 42 by the drive motor 4, the drive motor 4 drives the movable carriage 41 in translation along the working axis T. In another embodiment (not shown), the carriage 41 can be fixed or movable and the working shaft 42 can be movable in translation.

[0060] On the substantially flat preparation block in a plane substantially parallel to the xy plane, the first contact between the culinary preparation and the working tool is established by the stabilizing tip 13 at time T1. It is arranged to balance the working tool; in particular, the apex 130 of the stabilizing tip 13 is arranged to belong to or be located in a very close vicinity of an axis of rotation of the working tool. Thus, when the stabilizing tip is about to sink into the culinary preparation and the working tool is about to undergo a force along one of the main axes of inertia (particularly that passing through the working axis T), the working tool will not undergo a significant additional rotational moment which could unbalance it. The stabilizing tip 13 is provided as a support point intended to stabilize the working tool in preparation for the subsequent step of cutting the culinary preparation.

[0061] The central cutting edges 100-1 and 100-2 are arranged in the vicinity of the stabilizing tip 13, so that cutting a central portion of culinary preparation requires only a moderate torque from the drive motor 4. Indeed, the first cut between the central cutting edges 100-1 and 100-2 and the frozen culinary preparation is carried out at a small distance from the working axis T thanks to the small radial attack dimension of the central cutting edges 100-1 and 100-2. The cutting edge 110 of the central cutting edge 100-1 with the smallest coordinate Z1 works or cuts the frozen culinary preparation and then the first central cutting edge 100-1 sinks into the frozen culinary preparation. Under the combined effect of the pressure exerted by the bringing together of the preparation pot 40 and the shearing of the central cutting edge 100-1, the culinary preparation is worked, that is to say, cut, sliced ​​and ground, torn off, planed.The clearance face 111 helps to ensure that only the cutting edge 110 contacts the frozen food preparation to be worked.

[0062] After contact between the frozen culinary preparation and the first central cutting edge 100-1, and once the working tool and the preparation pot 40 have been brought closer by the axial distance Z2-Z1, the second central cutting edge 100-2 having the same peripheral radial distance as the first central cutting edge 100-1 comes into contact with the frozen culinary preparation. The second central cutting edge 100-2 is arranged at the dimension Z2 greater than the dimension Z1 of the first central cutting edge 100-1 (see). The first central cutting edge 100-1 is included in one of the cutting wings 10 and the second central cutting edge 100-2 is included in the other cutting wing 10. This arrangement ensures the balance of the working tool and the distribution of the cutting forces on the same circular working crown.

[0063] After this first working phase, and once the working tool has sunk into the preparation pot 40 by an axial distance Z3-Z2 after contact of the second central cutting edge 100-2 with the frozen culinary preparation, a first peripheral cutting edge 100-3 having the smallest peripheral radial distance R3 and the smallest coordinate Z3 of the peripheral cutting edges 100-3 to 100-12, comes into contact with the frozen culinary preparation. Just like the central cutting edges 100-1, 100-2, the peripheral cutting edges are arranged to cut and grind the culinary preparation in their respective circular working crown, before dispersing it on the outer periphery of their circular working crown. Thus, the peripheral cutting edges cut and work a frozen culinary preparation already partly worked by the cutting edges 100 whose altitude is lower.The layer of processed and pushed back culinary preparation forms a layer of softened culinary preparation on the unprocessed frozen culinary preparation still in block form. Finally, the layer of softened culinary preparation limits the friction between the peripheral cutting edges and the unprocessed culinary preparation, and reduces the torque required for the working tool to work.

[0064] Once a sufficient quantity of culinary preparation has been worked, the radial blades 2 come into contact with the already worked frozen culinary preparation. When the working tool sinks into the frozen culinary preparation, the radial blades 2 are arranged to fold down and bring the worked culinary preparation back to the bottom of the preparation pot 40.

[0065] The preparation pot 40 comprises a counterform 400 at the bottom of the pot adapted to the dimensions of a conical profile of the cutting body 1 (illustrated). At the end of the working tool stroke, the working tool is brought sufficiently close to the bottom of the preparation pot 40 to work the culinary preparation located at the bottom of the pot. The working tool and the preparation pot 40 are then gradually moved apart following a translation along the working axis T; simultaneously, the direction of rotation of the working tool can be reversed. Thanks to the inclination of the radial blades 2 relative to the plane normal to the working axis T, the radial blades 2, arranged to fold the culinary preparation towards the bottom of the pot when the working tool rotates in a first direction of rotation, can be arranged to make the culinary preparation expand by aerating it when the culinary preparation tool rotates in a second direction of rotation.As the working tool moves away from the bottom of the pot, the previously cut and crushed preparation is aerated so as to change the texture of the frozen culinary preparation, in order to obtain a culinary preparation of smooth, creamy or frothy consistency depending on the rotation speed of the working tool chosen and the angle of inclination of the radial blades 2.

[0066] A working tool of a food preparation appliance according to the present invention, and its manufacture, are capable of industrial application.

[0067] It will be understood that various modifications and / or improvements obvious to those skilled in the art may be made to the various embodiments of the invention described in the present description without departing from the scope of the invention.

[0068] In particular, it may be noted that the preparation pot 40 or the working shaft 42 may be movable in translation. It may also be noted that the attachment of the pot cover 43 and the working tool to the working shaft 42 may vary. Finally, the shape defining the central and peripheral working parts, as well as the orientation of the cutting edges, may vary.

Claims

Working tool of a culinary preparation appliance, arranged to work an iced preparation and comprising:- a central hub (3) comprising a fixing interface arranged to couple with a working shaft (42), so as to be driven in rotation about a working axis (T),- at least one cutting body (1) comprising at least one cutting edge (100) and extending radially from the central hub (3),characterized in that said at least one cutting body (1) has:- a central leading portion (C) arranged at one end of the central hub (3) with at least one central cutting edge (100-1, 100-2) having a radial leading dimension,- at least one peripheral working portion (P) with at least one peripheral cutting edge (100-3 – 100-12) having a peripheral radial dimension greater than the radial leading dimension,the peripheral working part (P) being arranged set back from the central attack part (C) in a working direction defined by the working axis (T), on the side of the fixing interface., Working tool according to claim 1, wherein the peripheral working part (P) comprises:- a first peripheral working cutting edge (100-3) having a first peripheral radial dimension and a first retraction distance with the central attack part (C) in the working direction,- a second peripheral working cutting edge (100-4) having a second peripheral radial dimension and a second retraction distance with the central attack part (C) in the working direction,in which the first retraction distance is less than the second retraction distance and in which the first peripheral radial dimension is less than the second peripheral radial dimension. Working tool according to one of claims 1 or 2, wherein said at least one cutting body (1) comprises a central end forming a stabilizing tip (13). Working tool according to claim 3, the cutting body (1) having a conical profile, wherein a ratio between a stabilizing tip angle (13) and a cone angle of the conical profile is between 1 / 5 and 1 / 3. Working tool according to one of claims 1 to 4, wherein said at least one cutting body (1) comprises two cutting wings (10) arranged on either side of the central hub (3), each cutting wing (10) comprising peripheral working parts offset, in the working direction, relative to the peripheral working parts of the other cutting wing (10). Working tool according to one of claims 1 to 5, wherein the cutting body (1) comprises at least one flank face adjacent to at least one cutting edge (100). Working tool according to one of claims 1 to 6, wherein at least one cutting edge (100) is curved. Working tool according to one of claims 1 to 7, comprising at least one radial blade (2) distinct from the at least one cutting body (1), having a profile or a chord inclined relative to a plane normal to the working axis (T), and extending radially from the central hub (3), preferably on either side of the central hub (3). Working tool according to claim 8, in which the radial blade (2) is removable relative to the central hub (3), and arranged to be able to be turned over, so as to form a folding blade in a first assembly direction and a swelling blade in a second assembly direction. Working tool according to one of claims 8 or 9, in which the at least one radial blade (2) has a profile or chord oriented at approximately 90° relative to the cutting body (1), in the plane normal to the working axis (T). Working tool according to one of claims 8 to 10, in which the at least one radial blade (2) is separated from the cutting body (1) by a distance along the working axis (T) of at least 3 mm, preferably 4 mm, and even more preferably 5 mm. Working tool according to one of claims 1 to 11, in which the central attack part (C) and said at least one peripheral part form a stepped cutting body (1). Food preparation device comprising a working tool according to one of claims 1 to 12, and a preparation pot (40) arranged to receive a preferably iced food preparation, in which the preparation pot (40) comprises a pot base having a counter-shape (400) complementary to a shape or profile of the cutting body (1). Food preparation appliance, comprising a working tool according to one of claims 1 to 12, or a food preparation device according to claim 13.

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