Slicing Device With Alternating Blade Contacts for Meat Separation Near Bone
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing meat part separating devices face challenges in accurately cutting tendons and fascia near knee joints of poultry leg meat, leading to reduced yield and quality issues due to blade deviation and potential blade damage, as well as the risk of residual bones and holes in the meat.
Innovation Solution
A slicing device with a slicing blade that alternately disposes blade surface portions and pressing portions along its surface, allowing the blade to cut and press alternately during slicing, preventing blade edge penetration into the workpiece core.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a round blade is continuously rotated to slice meat parts away from the bone part, then slicing efficiency is improved, but the blade edge may cut into cartilage or hard bones causing residual bone in meat and blade chipping
Solution Approach 1:
The round blade is segmented into multiple blade surface portions and pressing portions that are alternately disposed in the rotational direction. This segmentation allows the blade to alternate between cutting and pressing actions during rotation, preventing continuous penetration into cartilage or hard bones while maintaining slicing efficiency.
Solution Approach 2:
The blade operates through periodic alternation between blade surface portions (cutting) and pressing portions (pressing) during rotation. This periodic action pattern prevents the blade edge from continuously cutting into cartilage or hard bones, thereby avoiding residual bone in meat and blade chipping while maintaining productivity.
2Ease of operation
If the round blade is pressed against the bone part surface to slice meat continuously, then meat separation is improved, but blade edge penetration into cartilage or hard bones increases
Solution Approach 1:
Different portions of the blade surface are given different local qualities: blade surface portions for cutting and pressing portions for pressing. This local quality differentiation allows the blade to press against the bone part surface for good meat separation while avoiding continuous penetration into cartilage or hard bones through the alternating pressing portions.
3Productivity
If cutting position with the round blade is precisely controlled in millimeter units, then meat yield is improved, but positioning accuracy and operational complexity increase
Solution Approach 1:
The alternating blade surface portions and pressing portions create a self-regulating cutting mechanism. The pressing portions automatically control the cutting depth and position by pressing the blade against the bone part surface, eliminating the need for precise millimeter-level positioning control while maintaining high meat yield.
Data Source
AI summary
A slicing device includes cutter device, workpiece holding part, relative movement device, and slicing position operating part. The cutter device has slicing blade that is driven in a direction along a blade surface. The workpiece holding part holds workpiece. The relative movement device moves the workpiece holding part and the cutter device relative to one another in slicing direction in which meat of a workpiece is sliced. The slicing position operating part moves the slicing blade of the cutter device toward and away with respect to the workpiece, which moves relatively in the slicing direction, from a direction intersecting the slicing direction. A blade surface portion that cuts the workpiece along a driving direction of the slicing blade and a pressing portion that presses an outer surface of the workpiece are alternately disposed at a position of the slicing blade where the slicing blade comes into contact with the workpiece.