The invention relates to a food comminution device having a base part, which has a receptacle for a cutting insert with at least one cutting blade, and having an actuation part, which is articulatedly connected to the base part and which, for pushing through food items for comminution, can be pivoted towards the cutting insert. The food comminution device is characterized in that a cutting insert with mutually spatially separate cutting regions, said cutting regions being separated from one another by an intermediate web, or a cutting insert with an uninterrupted cutting blade arrangement, in particular a cutting blade arrangement which is not interrupted by an intermediate web, or multiple separate cutting inserts simultaneously, in particular cutting inserts each with a separate frame, can be selectively fitted into the receptacle and used.

The invention relates to a food comminution device having a base part, which has a receptacle for a cutting insert with at least one cutting blade, and having an actuation part, which is articulatedly connected to the base part and which, for pushing through food items for comminution, can be pivoted towards the cutting insert. The food comminution device is characterized in that a cutting insert with mutually spatially separate cutting regions, said cutting regions being separated from one another by an intermediate web, or a cutting insert with an uninterrupted cutting blade arrangement, in particular a cutting blade arrangement which is not interrupted by an intermediate web, or multiple separate cutting inserts simultaneously, in particular cutting inserts each with a separate frame, can be selectively fitted into the receptacle and used.

A machine for cutting fruit or vegetables into segments, including a blade group (10), at least one of which is arranged with a radial orientation relative to a central axis (X); a presser (20) arranged above the blade group (10) and mobile according to an operating stroke along which it pushes a product (P) through the blades (10); a motor, connected to the presser (20) for activating it along an operating stroke thereof. The presser (20) includes a central body (21), connected to the motor; a peripheral body (22), arranged concentrically to the central body (21) and mobile relative to the central body (21) between a first and a second end position.

A machine for cutting fruit or vegetables into segments, including a blade group (10), at least one of which is arranged with a radial orientation relative to a central axis (X); a presser (20) arranged above the blade group (10) and mobile according to an operating stroke along which it pushes a product (P) through the blades (10); a motor, connected to the presser (20) for activating it along an operating stroke thereof. The presser (20) includes a central body (21), connected to the motor; a peripheral body (22), arranged concentrically to the central body (21) and mobile relative to the central body (21) between a first and a second end position.

A blade assembly includes a blade support frame, and a plurality of V-shaped blades removably fastened to the blade support frame. The blade support frame has a food flow path extending downstream, and a plurality of blade mounts distributed around the food flow path. Each V-shaped blade has a first end portion connected to one of the blade mounts, a second end portion connected to another of the blade mounts, and an intermediate portion extending from the first end portion to the second end portion into the food flow path. At the first and second end portions of each V-shaped blade, a respective one of the blade mounts overlies both the upstream edge and the downstream edge of the V-shaped blade to inhibit the V-shaped blade from rotating when impacted by food.

A blade assembly includes a blade support frame, and a plurality of V-shaped blades removably fastened to the blade support frame. The blade support frame has a food flow path extending downstream, and a plurality of blade mounts distributed around the food flow path. Each V-shaped blade has a first end portion connected to one of the blade mounts, a second end portion connected to another of the blade mounts, and an intermediate portion extending from the first end portion to the second end portion into the food flow path. At the first and second end portions of each V-shaped blade, a respective one of the blade mounts overlies both the upstream edge and the downstream edge of the V-shaped blade to inhibit the V-shaped blade from rotating when impacted by food.

A food processing apparatus for the cutting of foodstuff having a guide arrangement. A primary cutter is located at an open first end of the guide arrangement. A secondary cutter is located at or about a second end of the guide arrangement distal the first end. The guide arrangement guides foodstuff cut by the primary cutter towards and into contact with the secondary cutter for further cutting and/or processing by the secondary cutter.

A food processing apparatus for the cutting of foodstuff having a guide arrangement. A primary cutter is located at an open first end of the guide arrangement. A secondary cutter is located at or about a second end of the guide arrangement distal the first end. The guide arrangement guides foodstuff cut by the primary cutter towards and into contact with the secondary cutter for further cutting and/or processing by the secondary cutter.

A lattice-cut potato product is sliced so that the ridges (115) and grooves (122) on one surface of the slices are oriented transversely to the ridges (116) and grooves (124) on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.

A lattice-cut potato product is sliced so that the ridges (115) and grooves (122) on one surface of the slices are oriented transversely to the ridges (116) and grooves (124) on the opposite surface of the slices. The sizes and shapes of the ridges and grooves are particularly selected so that each point in the interior of a slice is no greater than a specified distance from an outer surface of the slice. These parameters enable a lattice-cut potato product to consistently achieve a crispy outer surface and a smooth and creamy interior when cooked by baking or microwaving.