Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

A system 10 for analyzing and trimming pork bellies and other three-dimensional food and non-food products which are to be subsequently portioned or sliced so as to achieve an optimum harvest of slices from the food product bearing in mind achieving a maximum yield together with a desired quality level of the portions/slices. The system 10 includes a conveyor 12 for carrying the workpieces (WP) to be trimmed prior to subsequent slicing of the workpiece past a scanning system 14 for scanning the workpiece WP to ascertain the physical characteristics of the workpiece, including, for example, its three-dimensional shape as well as its position on the conveyor. A cutting station 16 trims the workpiece WP into a desired two-dimensional shape which represents an optimum shape for the workpiece that seeks to maximize the harvest of slices from the workpiece while maintaining a desired quality level for the slices. A slicing station uses high speed cutters or slicers for portioning/slicing the workpiece into portions/slices which have been simulated by a processing system 18 employing a processor or computer 20.

A processing system (10) and a corresponding method are provided for processing work products (WP), including food items, to locate and quantify voids, undercuts and similar anomalies in the work products. The work products are conveyed past an X-ray scanner (14) by a conveyance device (12). Data from the X-ray scanning is transmitted to control system (18). Simultaneously with the X-ray scanning of the work product, the work product is optically scanned at the same location on the work product where X-ray scanning is occurring. The data from the optical scanner is also transmitted to the control system. Such data is analyzed to develop or generate the thickness profile of the work product. From the differences in the thickness profiles generated from the X-ray scanning data versus the optical scanning data, the location of voids, undercuts and similar anomalies can be determined by the control system. This information is used by the processing system (10) to process the work product as desired, including adjusting for the locations and sizes of voids, undercuts and similar anomalies present in the work product.

An apparatus for processing logs includes a conveyor for conveying a log in the apparatus, a chipping canter, which comprises two chipping head assemblies for chipping the opposite sides of a log, and a saw, which comprises at least two circular blades for sawing the log on at least one side. The chipping head assemblies are installed on different shafts than the circular blades. The circular blades of a saw are situated before the chipping canter in the conveying direction of a log and are arranged to, before chipping, partly or completely saw off from the log the parts of the log that are to be chipped with the chipping head assemblies.

The invention relates to an apparatus for slicing food products, in particular to high-performance slicers, having a cutting region at whose end a cutting blade moves, in particular in a rotating and/or revolving manner, in a cutting plane, and having a transport device which transports products to be sliced in a direction of transport over one track or multiple tracks to the cutting region, with the transport device comprising a plurality of positioners for the products in the or each transport track driven simultaneously in the direction of transport and arranged spaced apart from one another in the direction of transport.

A method for operating a slicing machine for cutting slices of product from a strand-shaped product to be cut, preferably food, having a cutting device comprising a circular blade that rotates on a cutting plane about an axis of rotation and is driven by an electric circular blade motor, having a carriage that carries a support plate for placing the product to be sliced and can be displaced at a carriage speed v.sub.s parallel to the cutting plane, and having a chain of a chain frame that is driven by an electric chain frame motor for transporting away cut slices of product at a transport speed v.sub.T and for depositing them on a receiving table or a conveyor belt, with a number n2 of strands of product to be sliced being placed parallel to one another on the support plate with their strand axes aligned.

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

There is provided a cutter or mold having at least one sidewall defining a cavity, wherein the cavity draft angle varies. In some embodiments, the cutter may also include a base, i.e., the cutter can be a mold. The cutter or mold exhibits better release properties of food products molded or cut therewith than conventional cutters or molds having no cavity draft angle, or a uniform cavity draft angle. Rotary cutting wheels, that in some embodiments may be ultrasonically activated, as well as systems incorporating the cutters or molds are also provided, as are methods of forming food products using the cutters or molds.

A shape cutting device of a skin electrode patch includes: a substrate conveyor for transmitting a coated substrate portion and a conductive adhesive portion; a positioning conveyor; a fitted shape cutting module installed in a successive portion of the positioning conveyor and having two pressing wheels and a shape cutting unit, and the two pressing wheels being provided for pressing the coated substrate portion and the conductive adhesive portion, and the shape cutting unit including a roller body with at least one cutting knife which is in a geometrical shape and includes two side cutters and a first-end cutter at an axial end, and opposite ends of the first-end cutter having two second-end cutters, and a gap being formed in the two second-end cutters. The cutting knife has a design that integrates the transmission feature and the efficiency of the whole production line.

A cutting machine for cutting up pre-compressed meat strands into slices and a method for slicing pre-compressed meat strands, wherein the blade is moved forward in the feed direction to a limited extent after the blade has completely cut off a slice, and is either subsequently or simultaneously moved backward in the transversal direction. In this way, the forward movement of the meat strand to cut off the next slice can be started earlier.