Stackable Meat Moulding Unit With Nested Sliding Cover
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Solution Overview
Problem
Traditional moulds for cooking meat, such as cooked ham, face challenges in stacking and handling due to their shape and weight, leading to inefficient use of oven space, poor temperature distribution, and increased risk of bag puncture, which limits weight loss and product quality.
Innovation Solution
A moulding unit with a single bottom die and sliding cover that can be stacked vertically and horizontally, allowing for efficient handling, reduced risk of damage, and improved temperature distribution, enabling higher weight loss and automated transport, while maintaining product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional moulds are used for cooking meat, then the product can be cooked in vacuum bags, but the moulds cannot be stacked efficiently leading to unstable stacks and increased risk of bag puncture
Solution Approach 1:
The traditional single-piece mould is segmented into two separate components: a bottom die and a cover. This segmentation allows each component to have optimized geometry for stacking, with the bottom die having a flat base for stable placement and the cover designed to nest within the bottom die of the layer above, creating stable vertical stacks without complex overall mould geometry
Solution Approach 2:
The cover of one mould is designed to nest within the bottom die of the mould positioned directly above it during vertical stacking. This nesting arrangement creates interlocking stacks that are stable and space-efficient, while also reducing the overall height and footprint of stacked moulds in the oven
2Productivity
If moulds are designed for efficient stacking, then space utilization improves, but handling and automated transport become more difficult
Solution Approach 1:
By separating the mould into bottom die and cover components, each with simplified geometry, the system achieves efficient stacking while maintaining ease of handling. The segmented design allows for standardized interfaces that facilitate automated picking and placing operations
Solution Approach 2:
The bottom die and cover are designed as universal components that can be used in various stacking configurations and are compatible with standard automated handling equipment. The standardized geometry allows the same components to serve multiple functions: cooking chamber, stacking unit, and handleable object
3Reliability
If moulds allow for weight loss during cooking, then product quality improves, but the risk of bag puncture increases
Solution Approach 1:
The nesting design of the cover within the bottom die creates a protective enclosure that shields the vacuum bag from external pressures and mechanical stresses during stacking and cooking. This protective effect reduces the risk of bag puncture while still allowing the bag to expand and contract during weight loss processes
4Ease of operation
If traditional moulds are used, then manual handling is possible, but operational fatigue increases and automated handling becomes difficult
Solution Approach 1:
The segmented design with separate bottom die and cover components allows for lightweight individual pieces that are easy to manually handle while also being suitable for automated robotic manipulation. The standardized interfaces between components enable automated assembly and disassembly operations
Solution Approach 2:
The mould components are designed with optimized weight and dimensional parameters that balance manual handling comfort with automated handling requirements. The geometry is standardized to work with both human operators and automated equipment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The moulding unit enables stable stacking, efficient use of oven space, reduced operative fatigue, and improved product quality through controlled pressure and temperature distribution, facilitating higher weight loss and automated handling systems.
Implementation Method 1
each oscillating arm 5 is also connected to the relative head 3 by a recall spring 56... the oscillating arm 5 returns with a click into the initial operating position, pushed by the recall spring 56
Data Source
AI summary
A moulding unit for forming and cooking meat, comprising a single recipient-shaped bottom die a concavity of which faces upwards and is destined to contain meat, and a single cover aligned with a mouth of the concavity of the bottom die, which cover is joined to the bottom die and positioned below the bottom die, such as to be destined to close a further mouth of a further concavity of a bottom die of a moulding unit which is identical and positioned below the moulding unit.