Food Slicing Control Using Variable Final Slice Thickness
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Solution Overview
Problem
Existing slicing methods result in reduced yield due to the need to stop slicing when the remaining piece of a product caliber is insufficient, leading to economic disadvantages and sustainability issues, as the product caliber cannot be sliced down to a predetermined residual length without colliding with the gripper or resulting in uncontrollable remnants.
Innovation Solution
The method involves cutting one or more final slices with either reduced or increased slice thickness, determined by a control unit, to ensure the product caliber is sliced exactly to the predetermined residual length, minimizing excess length and optimizing yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If slicing continues until the remaining piece reaches the predetermined minimum remnant length, then yield is maximized, but the cutting unit may collide with the gripper or cause uncontrollable remnants
Solution Approach 1:
The control unit calculates in advance the distance to the predetermined minimum remnant length and reduces slice thickness before the cutting unit reaches the critical position, preventing collision while maximizing yield
Solution Approach 2:
The slice thickness is dynamically adjusted during the slicing process based on the remaining length of the product caliber, transitioning from standard thickness to reduced thickness as the end is approached
2Reliability
If slicing stops when the remaining piece appears insufficient, then collision is avoided, but yield is reduced and waste increases
Solution Approach 1:
The control unit continuously monitors the position of the cutting unit and the remaining length of the product caliber, using this feedback to dynamically adjust slice thickness and maximize yield while avoiding collision
Solution Approach 2:
The slice thickness parameter is changed from a fixed value to a variable value that decreases as the remaining length approaches the minimum remnant length, enabling continuous slicing to the limit
3Manufacturing precision
If uniform slice thickness is maintained throughout slicing, then portion consistency is ensured, but the product caliber cannot be fully utilized
Solution Approach 1:
Different slice thicknesses are applied to different portions of the product caliber: standard thickness for most slices and reduced thickness for final slices, optimizing both consistency and yield
Data Source
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AI summary
The invention relates to a method for slicing foodstuffs using a slicing machine (100), the method comprising the following steps: arranging at least one product caliber (K) on a feeding unit (102) of the slicing machine (100), feeding, by means of the feeding unit (102), the at least one product caliber (K) along a feeding direction (10) to a cutting unit (110) of the slicing machine (100), and slicing, by means of the cutting unit (110), the at least one product caliber (K) into slices (S) to form portions (P), wherein each portion (P) comprises one or more slices (S), wherein the at least one product caliber (K) is sliced at least section by section with a predetermined slice thickness (d), but at most up to a predetermined remaining piece length (LR).wherein immediately before the end of the cutting of the product caliber (K), one or more final slices (S) with a reduced slice thickness (dred) or an increased slice thickness (derh) are cut, wherein the reduced slice thickness (dred) and/or the increased slice thickness (derh) is/are determined, in particular by means of a control unit (1*) of the cutting machine (100), such that the at least one product caliber (K) is cut substantially, preferably exactly, down to the predetermined remaining piece length (LR).