Meat Processing TRIZ Cases

See how a ring-shaped mold maintains hamburger patty shape throughout sous vide cooking, preven

See how segmenting the fill plate into a stationary body and replaceable wear plate reduces mai

See how a two-part mold with a deformable sheet retains overflow material and ensures consisten

See how dispensing and cutting warm dough directly into tubular molds eliminates resting phases

See how a continuous loop mold plate system integrates upper and lower infrared ovens to achiev

See how an elastic pressure device inside a plastic casing separates cooking liquids from ham,

See how a segmented fill plate with replaceable wear and stripper components reduces maintenanc

See how a pivotable plate on a cross-bar assembly enables precise alignment and pressure contro

See how spherical venturi geometry in fill holes accelerates meat product flow to align fibers

See how a mould insert with cutting-edge side walls compresses and fully separates food mix to

See how porous mould materials enable venting and medium supply for complex 3D-shaped patties w

See how a slotted container with compression plunger and parallel cutting blades forms uniform

See how porous mould materials enable venting and pressure ejection to form complex 3D-shaped p

Sequential mold cavity filling stabilizes pressure in high-speed drum moulding, improving food shape, density, and composition uniformity.

A venturi-shaped flow path in a food molding machine accelerates product to align fibers, reduce myosin activity, and improve cook shape.

A water-soluble blister packaging resin enables strong low-temperature heat sealing while avoiding solvent fire risk, residue, and seal deformation.

A corrugated lower tray and perforated upper sheet keep stuffed peppers upright, improve heat flow, and prevent food from falling or sticking.

A rotating mold plate and pivoting ejector let a grinder attachment form one patty while ejecting another, reducing manual handling.

An enlarged bearing land and anti-rotation notch protect plastic roller grill bearings from sheet metal edge damage and extend service life.

A pivot shaft placed at the centre-axis intersection cuts pivot range and construction complexity while stabilizing heavy upper grill plates.

A sphere-cylinder orifice creates a venturi effect that accelerates meat flow, aligns fibers, and cuts energy loss in patty forming.

A rack with clipped rods keeps cannoli shells submerged and separated, enabling uniform frying without manual rotation and raising batch capacity.

Independently regulated upper and lower heaters cook both sides at once, producing consistent grill marks and more uniform browning.

A removable perforated plate nested over corrugated troughs keeps stuffed peppers stable, prevents sticking, and supports even grilling.

Non-metallic gears and a belt or direct drive cut heat transfer and wear in roller grill drive components, extending service life.

A pump box venting groove admits air during plunger return, equalizing pressure to stop meat aspiration and reduce molding loss.

Sequential mould-cavity filling synchronizes pump pressure and drum rotation to improve shape, density, and taste uniformity at high output.

Bent rod supports and a hinged frame hold food slabs of varying lengths while enabling easy cleaning and compact grill-rack storage.

Stackable weights tune pressing force for different foods, while vent apertures release steam to prevent soggy, uneven cooking.

Vertical posts and alignment features stiffen long stackable ham mould frames, prevent buckling, and keep the trough cross-section constant.

A flexible loop and segmented metal base let the pan wall move to detach baked food while maintaining a secure seal during baking.

A stepped control profile moves the sliding element for precise grill plate weight relief while keeping the centre arm closed and easy to clean.

A nested bottom-die and sliding-cover mould improves stack stability, oven space use, and bag protection during meat cooking.

Vertical columns and alignment studs keep long ham cooking chutes rigid and constant in section, enabling precise stacking and uniform cooking.

A meshing tooth profile replaces dowel pins to spread torque loads more evenly and reduce fatigue cracks in long porous mould drums.

Meshing tooth profiles replace dowel holes in a mould drum to spread torque load, prevent fatigue cracks, and extend porous tube life.

Variant-specific additives are mixed at the interface module, cutting meat waste and downtime during moulded meat product changeovers.

A single actuating lever and toggle mechanism simplify manual meat pressing while keeping the pressure plate parallel for uniform thickness.

Porous cavity inserts vent gas through the drum to improve food release, hygiene, and cleaning without sacrificing structural integrity.

A rotary positive displacement pump and reciprocating mold plate improve patty uniformity, output rate, energy efficiency, and maintenance.

A rotating mold plate uses vacuum filling and knockout ejection to form uniform food patties at higher production rates with less waste.

Vacuum filling, controlled rotation, and knockout ejection help form and deposit uniform food patties with less waste and steadier throughput.

Releasable latch covers and an external wall layout cut mould wear, simplify cleaning, and reduce food cross-contamination.

Spiral screws and closed-loop servo hydraulics raise molding speed to 120 strokes per minute while preserving meat structure and reducing leakage.

Multiple nozzles and a structuring device continuously form fine and coarse marbling in meat substitutes without manual processing.

Segmented extrusion sections and adjustable flows create precise coarse or fine food structures for flexible meat-substitute production.

Linear-contact inlet and outlet openings build pressure faster in food mould cavities, improving ejection while reducing fluid loss.

Venting gas and selectively closing the mould inlet contain expanding food stuff, reducing air bubbles and preserving shrimp shape.

A controller adjusts pressurized air for mould-drum food ejection, reducing air waste while limiting sticking and product damage.

Position-based pump control varies pressure during mould filling, improving completeness while limiting damage to delicate food products.

Porous inserts and fluid channels support hygienic discharge and easier food drum production.

An interface module injects additives into meat before moulding, reducing changeover waste and downtime between burger variants.

Removable porous inserts separate cavity ventilation from the drum body, supporting easier manufacture, cleaning, and hygienic food forming.

Reciprocating sliders and scrapers manage mixture weight to prevent accumulation at the feeding barrel connection.

Optical detection system replaces mechanical covers to prevent injuries while maintaining continuous access to the pressing chamber for frozen meat products.

A transverse stripper plate seals fill openings before discharge, preventing food waste and distortion while angled orifices improve structural integrity.

A mould member detects foreign objects in food mass and controls filling pressure to ensure complete cavity filling.

Telescopic guide rails constrain the pressure die in an open housing, preventing tilting and damage from uneven meat composition.

A meat emulsion product with striated fiber structures mimics natural muscle texture through controlled protein coagulation.

Internal passages rinse porous cavities while external cleaning removes surface residue, preventing bacterial growth in food production mould drums.

Adjustable shearing blades form spherical food products without direct contact, enabling easy cleaning and diameter variation.

A mass feed member with a single elongated plunger maintains constant pressure to resolve non-uniformity in shape and composition of molded meat products.

Anti-tilt structure in molding platen prevents non-uniform deflection and flash formation during clamping operations.

Independent pressing arrangements apply uniform force across varying container sizes, eliminating the need for a heavy housing structure.

Hybrid fibre reinforcement in silicone membranes resolves temperature resistance versus durability trade-offs in flexible baking tools.

Tilted conveyor belts in a patty presser create hand-formed appearance while maintaining precise weight control.

An offset rotor filling flow divider portions filler material by phasing sub-chamber rotation to equalize pressure and prevent structural changes.

A permeable mould body uses variable porosity to create distinct fluid flow resistances for uniform food product ejection.

Direct rotary motion from a rotating eccentric eliminates complex deflection mechanisms, reducing drive torque and construction costs.

A mold plate with lateral through-slots and a groove grid collects residual pressure to counterbalance forces on the reciprocating component.

Segmented bottom dies and nesting covers stabilize stacking, resolving oven space utilization limits while protecting vacuum bags from puncture.

Longitudinal vane movement prevents mixture contamination and overheating, enabling quick residue removal without rotor disassembly.

Oblique reliefs on the roller prevent clogging and ensure consistent spherical rissoles.

A machine inserts food products between compression grilles using automated gripping mechanisms and translational actuation systems.

A segmented base member with multiple holes presses food mass into rotating mold cavities to ensure uniform filling.