Food slicing device with pre-cooling device

Abstract

There is disclosed a food slicing device for slicing food products which has a pre-cooling device for cooling the food product before the slicing and a cutting device with a cutting blade. A temperature registration device for measuring the temperature of the food product and a control unit are provided, wherein the control unit is designed to calculate, based on the temperature measured by the temperature registration device, an instruction for the operation of the pre-cooling device, wherein the pre-cooling device is controllable depending on this instruction. The disclosure furthermore relates to a method for slicing a food product in which the food product is pre-cooled in a pre-cooling device, the temperature of the food product is measured after the pre-cooling and before or after the slicing of the food product, and the operation of the pre-cooling device is adjusted depending on the measured temperature level of the food product.

Claims

1. A food slicing device for slicing food products, comprising: a pre-cooling device configured to cool a food product; a cutting device with a cutting blade positioned to slice the food product after the food product has been cooled by the pre-cooling device; at least one temperature registration device to measure temperature of the food product at a plurality of measurement times or at a plurality of measurement points; and a control unit including a processor, wherein the control unit is configured to determine the difference between a temperature measured with the at least one temperature registration device and a pre-definable value for a specific freezing point of the food product, and configured to calculate an instruction for operation of the pre-cooling device based on the difference and based on a temperature change rate determined from multiple temperatures measured by the at least one temperature registration device; wherein the pre-cooling device is controllable based on the instruction, and the pre-cooling device is configured to adjust a dwell time or a throughput speed of the food product in the pre-cooling device depending on the instruction.

2. The food slicing device according to claim 1, wherein the pre-cooling device is further configured to adjust a cooling capacity depending on the instruction.

3. The food slicing device according to claim 1, wherein the pre-cooling device and control unit are configured and connected in such a manner to provide automatic regulation of the pre-cooling device by the control unit.

4. The food slicing device according to claim 1, wherein the at least one temperature registration device is positioned to measure temperature of the food product after the food product has been sliced by the cutting blade.

5. The food slicing device according to claim 1, wherein the at least one temperature registration device is provided between the pre-cooling device and the cutting blade.

6. The food slicing device according to claim 1, wherein the at least one temperature registration device is configured to be pierced into the food product and then removed from the food product.

7. The food slicing device according to claim 1, wherein the cutting device has a gripper that is configured to grip an upstream end of the food product at least at an end of a slicing process, and wherein the at least one temperature registration device is provided on the gripper.

8. The food slicing device according to claim 7, wherein the at least one temperature registration device is provided on a gripper spike of the gripper, the gripper spike being configured to pierce into the food product for gripping.

9. The food slicing device according to claim 7, wherein the at least one temperature registration device is provided as an additional sensor element on the gripper, and is movable with respect to the gripper in order to make contact with the food product or to be pierced into the food product.

10. The food slicing device according to claim 1, wherein the control unit has a device-specific and product-specific database having data that is taken into consideration when calculating the instruction and/or pre-definable parameters for a cutting operation.

11. A food slicing device for slicing food products, comprising: a pre-cooling device configured to cool a food product; a cutting device with a cutting blade positioned to slice the food product after the food product has been cooled by the pre-cooling device; a at least one temperature registration device to measure temperature of the food product at a plurality of measurement times or at a plurality of measurement points; and a control unit including a processor, wherein the control unit is configured to determine the difference between a measured temperature and a pre-definable value for a specific freezing point of the food product, and configured to calculate an instruction for operation of the pre-cooling device taking into consideration 1) the difference and 2) a temperature gradient determined form multiple temperatures measured by the at least one temperature registration device; wherein the pre-cooling device is configured to adjust a dwell time or a throughput speed of the food product in the pre-cooling device depending on the instruction.

12. The food slicing device according to claim 11 wherein the pre-cooling device is further configured to adjust a cooling capacity depending on the instruction.

13. The food slicing device according to claim 11 wherein the at least one temperature registration device is positioned to measure temperature of the food product after the food product has been sliced by the cutting blade.

14. The food slicing device according to claim 11 wherein the at least one temperature registration device is provided between the pre-cooling device and the cutting blade.

15. The food slicing device according to claim 11 wherein the cutting device has a gripper to grip an upstream end of the food product at least at an end of a slicing process, and wherein the at least one temperature registration device is provided on the gripper.

16. The food slicing device according to claim 15 wherein the at least one temperature registration device is provided on a gripper spike of the gripper, the gripper spike being configured to pierce into the food product for gripping.

17. The food slicing device according to claim 15 wherein the at least one temperature registration device is provided as an additional sensor element on the gripper, and is movable with respect to the gripper in order to make contact with the food product or to be pierced into the food product.

18. The food slicing device according to claim 11 wherein the control unit has a database in which the pre-definable value for the specific freezing point of the food product is stored.

19. A food slicing device for slicing food products, comprising: a pre-cooling device configured to cool a food product; a cutting device with a cutting blade positioned to slice the food product after the food product has been cooled by the pre-cooling device; a temperature registration device to measure temperature of the food product at a plurality of measurement times or at a plurality of measurement points; and a control unit including a processor, wherein the control unit is configured to determine a temperature gradient from the measured temperatures and calculate an instruction for operation of the pre-cooling device taking into consideration the temperature gradient.

20. The food slicing device according to claim 19 wherein the pre-cooling device is configured to adjust a dwell time or a throughput speed of the food product in the pre-cooling device depending on the instruction.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 shows an embodiment of a food slicing device according to the disclosure with a pre-cooling device upstream of the cutting device,

(2) FIG. 2 shows an embodiment of a food slicing device according to the disclosure with a pre-cooling device integrated in the feeding area of the cutting device,

(3) FIG. 3 shows an embodiment of a food slicing device according to the disclosure with a pre-cooling device integrated in the loading area of the cutting device,

(4) FIG. 4 shows a development of a gripper in a side view,

(5) FIG. 5 shows a development of a gripper in a front view,

(6) FIG. 6 shows a development of a gripper that is provided with a temperature registration device,

(7) FIG. 7 shows a development of a gripper whose gripper spike is provided with a temperature registration device, and

(8) FIG. 8 shows a development of a gripper wherein a temperature registration device is mounted on the gripper spike.

DETAILED DESCRIPTION

(9) FIG. 1 depicts a food slicing device 1 according to the disclosure in which the food products 2 are sliced into food portions 3. The food slicing device 1 has, on its upstream end, a pre-cooling device 4 in which the food products 2 are pre-cooled in a controlled way according to an instruction.

(10) The dwell time or the throughput speed of the food product 2 in the pre-cooling device 4 and/or the cooling capacity of the pre-cooling device 4 can be adjusted. In particular, the food products 2 run through the pre-cooling device 4 on a conveyor belt 5.

(11) Provided after the pre-cooling device 4 is a loading conveyor belt 6 that leads from the pre-cooling device 4 to a cutting device 7. The loading conveyor belt 6 can principally be used for transport, but also for buffering of the pre-cooled food products 4.

(12) The cutting device 7 has a feeding conveyor 8 on which the food product 2 is fed to a cutting blade 9. In order to facilitate the feeding movement of the food product 2 to the cutting blade 9, the feeding conveyor 8 is advantageously tilted with respect to the horizontal plane, so that the movement of the food product 2 towards the cutting blade 9 is supported by gravity. The feeding conveyor 8 can be aligned with the loading conveyor belt 6 by a tipping movement in order for it to be possible to pass over the food products 2 from the loading conveyor belt 6 to the feeding conveyor 8.

(13) The feeding conveyor 8 can be a conveyor belt, or alternatively just a passive product support can be provided. Furthermore a gripper 10 can be provided that can grip, at least temporarily during the slicing process, the upstream end of the food product 2 that is facing away from the cutting blade 9. In particular, the gripper 10 can be driven linearly in the feeding direction in order to follow the movement of the food product 2. Furthermore the driveability of the gripper 10 can be actively controlled by a gripper drive, so that the gripper 10 can control or regulate the feed of the food product 2. The cutting blade 9 is in particular a rotating circular blade or sickle blade that is driven by a cutting blade motor 11.

(14) The food slicing device 1 according to FIG. 1 has a plurality of temperature registration devices, namely the temperature sensors 12, 13 and the infrared camera 14. A further temperature sensor, not shown, can be provided in the gripper 10.

(15) The measured values of the temperature registration devices 12, 13, 14 are communicated to a control unit 15 that includes a processor P and that calculates, based on these measured values, an instruction for the operation of the pre-cooling device 4. Preferably this instruction is communicated directly via the control line 16 or a corresponding radio connection to the pre-cooling device, which is consequently automatically regulated. Consequently constant readjustment can be carried out during ongoing operation.

(16) The control unit 15 furthermore has information regarding the machine parameters, for example, feed rate, rotational speed of the cutting blade, blade clearance, etc., and can have a device-specific and product-specific database. Consequently the measured temperature levels can be evaluated depending on the operating mode and the stored parameters. Measured values and parameters from previous cutting processes and/or previous products or product batches can be stored in the database and used as input parameters for initial or basic settings or reference values for subsequent calculations of the instruction for the operation of the pre-cooling device 4 or of the machine parameters.

(17) The temperature registration device 12 makes it possible to register the external temperature of the food product 2 close to the pre-cooling device 4. On the other hand, the temperature registration device 13 makes it possible to register the external temperature of the food product directly before the slicing. By comparing the measured temperature levels of the temperature registration devices 12 and 13, it is also possible to reach conclusions regarding the temperature distribution in the interior of the food product 2. A food product 2 with a relatively inhomogeneous temperature distribution experiences a faster change in temperature on the outer side of the food product 2. This can be determined by the comparison of the measured temperature levels of the temperature registration devices 12 and 13. Should the measured temperature levels differ from one another by more than a predetermined tolerance value, the instruction for the operation of the pre-cooling device 4 can be adjusted. Should the external temperature of the food product 2 increase between the temperature registration devices 12 and 13 by more than a tolerance value, it is possible, for example, to increase the dwell time of the food product 2 in the pre-cooling device 4 while simultaneously reducing the cooling capacity in order to achieve more uniform pre-cooling.

(18) The infrared camera 14 can register the temperature directly on the cutting surface of the food product 2 and consequently provide detailed information about the temperature in the interior of the food product 2. However it must be observed that the influence of the cutting blade 9, particularly the heat generation due to friction, must be kept in mind or, where necessary, calculated out.

(19) Furthermore all measured and adjusted values can be documented and assigned to the affected food products 2 or batches. The stored values can then be available as reference values for later slicing processes. A plausibility check can furthermore be carried out in the background. A system-specific database is consequently used that stores, in addition to the behaviour of the pre-cooling device, also values related to the storage temperatures of the products, the ambient temperatures, the length of the conveyor path and the conveyor speeds, all of which have a significant influence on the product temperature in the cutting area, and that can therefore be taken into consideration in the calculation of the instruction.

(20) The calculated instruction for the operation of the pre-cooling device 4 can be indicated to an operator on a display as a suggestion. The operator then manually adjusts the instruction of the pre-cooling device 4. This makes it possible for the instruction to be changed where necessary while keeping in tune with the operator's experience.

(21) The operator can also alternatively be given the possibility to change the displayed instruction in the control unit and then to acknowledge or release the same. After the release of the instruction, this is then automatically communicated to the pre-cooling device 4 via the control line 16.

(22) The instruction indicates the cooling effect on the food products 2 in the pre-cooling device 4. In particular, the pre-cooling device 4 can be temperature-adjustable, i.e., the pre-cooling device 4 is given a desired temperature that is then reached or maintained via the regulation of the cooling capacity in a control loop provided in the pre-cooling device 4. The instruction for the cooling effect on the food products 2 can be implemented by using this pre-definable temperature or by direct access to the regulation of the cooling capacity. Additionally or alternatively, the instruction for the cooling effect can be implemented by adjusting the throughput and/or dwell time.

(23) The control unit 15 furthermore has a control line 17 to the cutting blade motor 11, a control line 18 to the drive of the feeding conveyor 8 and a control line 19 to the gripper 10. The control unit 15 can consequently control the machine parameters of the cutting device, namely in particular the speed of the cutting blade 9, the feed rate of the food product 2, the blade clearance and the engagement of the gripper 10.

(24) The slices of the food product 2 sliced off by the cutting blade fall onto a portion placement area 20, where they form the portion 3. The portion placement area 20 can be developed as a delivery belt conveyor that allows the portions 3 to be transported away. The portion placement area 20 can be driven by the control unit 15 during the cutting process in order to deposit the various slices on to the portion placement area 20 according to a desired portion arrangement.

(25) The control unit 15 is designed to register interruptions in operation, such as batch changes, maintenance, adjustment and cleaning, and to adjust the operation of the food slicing device and particularly the pre-cooling device accordingly. If a food product 2, for example, due to a disturbance in the slicing procedure, remains in the pre-cooling device for a longer time, the cooling capacity or the temperature in the pre-cooling device can be adjusted so that the temperature of the food product 2 remains in the target range. Should the temperature of the food product 2 determined by the temperature registration device 12, 13, 14 nevertheless fail to be in the target range after the pre-cooling device 4, the control instructions for the cutting process, which means particularly the blade speed and feed rate, can be adjusted in order nevertheless to achieve an advantageous cutting result.

(26) FIG. 2 depicts a further embodiment of a food slicing device according to the disclosure. In this embodiment the pre-cooling device 4 is arranged in the area of the feeding conveyor 8, which means very close to the cutting blade 9. The temperature sensor 13 is arranged between the pre-cooling device 4 and the cutting blade 9, directly before the cutting blade 9. A temperature registration device is moreover provided in the gripper 10. The temperature registration device in the gripper 10 allows a measurement on the upstream end of the food product 2. The gripper 10 engages into the food product 2 during the cutting process. The measurement is advantageously carried out relatively late, however, because then there is sufficient time for the heat transfer from the food product 2 to the temperature registration device on the gripper 10.

(27) On the basis of the measured value of the temperature sensor 13 and the temperature registration device in the gripper 10, among others, the control unit 15 calculates an instruction for the operation of the pre-cooling device 4 and communicates this instruction to the pre-cooling device 4 via the control line 16. Otherwise the control unit 15 is in turn designed to control the cutting blade motor 11 via the control line 17 and the gripper 10 via the control line 19.

(28) FIG. 3 shows a further development of a food slicing device 1 according to the disclosure, wherein here the pre-cooling device 4 is arranged in the area of the loading conveyor belt 6. The loading conveyor belt 6 is provided upstream of the feeding conveyor 8. In FIG. 3 it is arranged before the feeding conveyor 8. However it is alternatively possible for the loading conveyor belt 6 to be arranged parallel and next to the feeding conveyor 8, and for the food products 2 to be slid in a lateral direction from the loading conveyor 6 onto the feeding conveyor 8.

(29) In the embodiment according to FIG. 3, only one temperature sensor 13 is provided, and it is arranged directly before the cutting blade 9. A punctual temperature measurement is thereby possible directly before the slicing, as a result of which heating of the food product 2 after the pre-cooling device 4 can be taken into consideration. For the calculation of the instruction for the operation of the pre-cooling device 4, in particular a measured value towards the end of the cutting process should be used. This makes it possible to take into consideration the heating of the food product 2 in the feeding area of the cutting device 7 during the slicing. This means a temperature measurement is carried out on the back end of the food product 2.

(30) The control unit 15 in turn calculates, from the temperature level measured by the temperature registration device 13 and where appropriate other quantities or parameters, an instruction for the operation of the pre-cooling device 4 that can be communicated to the pre-cooling device 4 via the control line 16.

(31) In all embodiments, the control unit 15 can be designed to store the product-specific temperature change rate in a database as a parameter and to allow it to influence the calculation of the instruction for the pre-cooling device 4. The temperature change rate can particularly be determined by temperature measurements at various locations, namely in particular by various temperature registration devices 12, 13, 14 or by temperature measurements at various points in time. The temperature change rate depends not only on the temperature distribution in the food product 2, but also on the ambient temperature which can consequently be measured, and on the product type, whose characteristics are stored as a data set in the database for this reason. The control unit 15 can more precisely calculate the instruction for the pre-cooling device 4 while taking into consideration the ambient temperature and the characteristics of the particular product type.

(32) The method according to the disclosure can also be carried out with the food slicing devices 1 depicted in FIGS. 1 to 3. In a preferred embodiment, in the case of this method first the specific freezing point for the product type of the food product 2 that is to be sliced is read out of a database. Then using one or more temperature registration devices 12, 13, 14 a temperature level of the food product 2 is determined. The temperature level is evaluated by determining the difference between the measured temperature levels and the specific freezing point. This difference serves as a control criterion or as a direct control variable and can, as an instruction for the operation of the pre-cooling device 4, either be automatically communicated to the pre-cooling device 4 or be suggested to an operator, who then approves the instruction or adjusts the operation of the pre-cooling device 4 on the basis of this instruction. Moreover, in the method according to the disclosure, the edge and cutting parameters of the cutting device and other corresponding system components can be adjusted while taking into consideration the parameters stored in the machine controller.

(33) In particular, the measured values from previous cutting processes and/or from previous food products 2 or product batches can be stored in a database, wherein these values are accessed again when the same or similar conditions or food products 2 are present. Then these parameters can be used for the initial or basic setting of the food slicing device 1 and in particular by its pre-cooling device 4. The stored parameters can consequently be used as reference values for the subsequent food products 2.

(34) Shown in a side-view in FIG. 4 is a gripper 10 whose gripper spikes 21 engage in an end piece of a food product 2. Furthermore depicted in FIG. 4 is the cutting blade 9 arranged in the cutting plane 22 and a cutting edge 23 that is located on the front end of the feeding conveyor 8. The gripper spikes 21 can be pivoted with respect to a gripper spike joint 24 in order to be pierced into the end piece of the food product 2 essentially in the radial direction R and to be driven out of the same again.

(35) As can be seen in FIG. 5, a total of eight gripper spikes are provided, with four sets of two that are jointly held in a gripper spike joint 24.

(36) In FIG. 6, two possible arrangements of temperature registration devices 25, 26 on the gripper 10 are shown. The temperature registration device 25 is provided directly on the gripper spike 21, particularly in the front area of the gripper spike 21. The temperature registration device 25 is a contact temperature sensor that can be provided in a depression in the gripper spike 21. Extending from the temperature sensor 25 is an electric line 27 with which the measured temperature level can be communicated first to the main gripper body 28 and then to the control unit 15. Alternatively the temperature registration device 25 or the main gripper body 28 can also be provided with a radio module with which the measured temperature level can be transmitted by radio.

(37) Provided on the main gripper body 28 is a sensor element 29 that can be driven out in the axial direction A and that has the temperature registration device 26 on its front end. The sensor element 29 is pointed on its front end so that it can penetrate into the end piece of the food product 2 when driven out of the main gripper body 28. When the sensor element 29 is in its extended position as shown in FIG. 6, the temperature registration device 26 is arranged in the interior of the end piece of the food product 2 and can measure the temperature there. The measured temperature levels can be communicated to the main gripper body 28 via an electric line 30 and then to the control unit 15. Transmission by radio is alternatively also possible here.

(38) Depicted in FIG. 7 is a development of a gripper 10 in whose gripper spike 21 is arranged a linearly displaceable sensor element 31. In its front area, the sensor element 31 has a temperature registration device 32. During the piercing of the gripper spike 21 into the food product 2, the sensor element 31 is in its driven-back position, shown with the dashed lines. As soon as the gripper spike 21 is arranged in the food product 2, the sensor element 31 is driven by a positioning element, particularly by a pneumatic cylinder, linear motor or servo motor, out into the front position depicted in FIG. 7, so that the temperature registration device 32 is arranged outside of the gripper spike 21 and within the food product 2. The temperature measurement is then carried out, wherein the measured temperature level is in turn communicated to the control unit 15 by an electric line (not shown) or via a radio connection.

(39) Depicted in FIG. 8 is a variant of a gripper 10 with a temperature registration device 33 that is arranged on the gripper spike 21. The temperature registration device 33 is in particular arranged on the side of the gripper spike 21 that faces the main gripper body 28 in the closed position. Provided going out from the temperature registration device 33 is an electric line 34 that communicates the temperature level of the temperature registration device 33 first to the main gripper body 28 and then to the control unit 15. Alternatively, transmission by radio is provided.

(40) The advantage of the use, according to the disclosure, of temperature registration devices and the consideration of their measured values during the operation of a pre-cooling device is in particular that not only the machine parameters of the cutting device can be adjusted depending on at least one characteristic of the food product, but also that improved pre-cooling of the food product is achieved. The cutting device is consequently fed optimally pre-cooled food products that can be better sliced. In this way, an improved cutting result, an increase in portion quality and consequently a better product yield are achieved. The portions demonstrate a consistent quality with respect to the cutting result that is reflected in particular in a visually improved cutting quality. Moreover, due to the calculation of the pre-specified value for the pre-cooling device, it is possible to avoid operator errors because the regulation is either carried out automatically or clear pre-specified values are indicated to the operator. This allows reliable operation control.