Fruit Stoning TRIZ Cases

An adjustable rotating blade assembly uses a pin-secured, interchangeable design to cut, peel, and slice food at different angles.

An eccentric cam lifts the cutting platform to set slice thickness precisely while avoiding the blockage and complexity of slide-rail cutters.

A spiral radius gear and quarter pinion vary torque and speed through the handle stroke for smoother force transfer to a kitchen implement.

A lever-driven gear and ratchet assembly improves force transfer, enables progressive torque adjustment, and keeps the implement rotating in one direction.

A disposable food cup with radial cutting elements slices and holds food in one step, reducing handling and cleaning between uses.

Toothed cutting disks slit soft cheese ribbons with less adhesion, friction, tearing, and cleaning than smooth rollers.

Controller-based stroke, rotation, or runtime tracking triggers timed knife sharpening at the right interval to preserve cutting edge and avoid over-sharpening.

Controlled shutdown on gauge plate closure stops the carriage at its forward position, improving slice repeatability and loading convenience.

Triangular blades and a movable V-shaped cutter dice soft fruits and vegetables into even cubes without electric processing.

3D imaging and cut planning reduce food block waste and giveaway while producing substantially equal-weight bars for retail sale.

3D imaging and PLC cut planning reduce cheese block waste and giveaway while producing bars of substantially equal weight.

A foldable free-standing frame keeps a sanitary cutting surface stable while integrated knife holders move between protected storage and use.

A rotatable holder and retainer let one cutting set slice or cube eggs while reducing part count and making cleanup easier.

Combining partial batches with remainder batches lets meat packaging lines complete tray counts automatically while reducing waste and manual handling.

A stationary circular blade, axial pusher, and mobile support simplify pineapple coring and peeling without complex clamping parts.

Horizontal shutter release and deflector-guided loading place pineapple pieces into separate compartments to reduce spoilage at point of sale.

Optical or mass-based measurement adjusts knife spacing to cut whole pineapples with less pulp waste and simple self-service operation.

A tubular blade and pusher reinsert the fruit core automatically, limiting oxidation while improving hygiene and size-to-size positioning accuracy.

An under-belt removal layout uses imaging-guided alignment so lettuce or cabbage cores drop away cleanly, improving quality and throughput.

A gripper and plucker assembly extracts pits from soft fruits with synchronized motion to reduce damage, labor, and food safety risks.

A positioning and milling setup forms uniform stuffing cavities in potatoes faster, with less breakage, waste, and manual variability.