Method for cutting food products into portions

Abstract

A new method for dividing a food product log into separate portions prior to cooking of the portions uses a machine that cuts portions from an end of the product log, a controller that controls the operation of the cutting machine, and a sensing arrangement that generates a signal dependent on a cross-sectional dimension of the product at the end. The controller determines the thickness of the next portion to be cut from the end by the cutting machine using the signal from the sensing arrangement and the value of a cook-out parameter related to the proportion of the end of the product that is formed by at least one constituent of the product. The thickness is calculated with a view to the portion achieving a predetermined target weight after it has been cooked.

Claims

1. A method of controlling processing apparatus to divide a food product log into separate portions and cook the portions, the apparatus including a sensing arrangement, a cutting machine for cutting portions from an end of the product log, a cooker downstream of the cutting machine, and a weighing device downstream of the cooker, wherein the method comprises: storing in a controller a cook-out parameter that is a factor indicating the extent to which a cut portion will change weight during cooking; using the cutting machine to cut portions from the end of the product log under the control of the controller, the cuts creating new exposed ends of the product log; using the sensing arrangement to sense the fat content exposed at the new exposed ends of the product log; and output a fat content signal to the controller that is dependent on the sensed fat content; cooking the cut portions with the cooker; using the weighing device to weigh cooked portions and send a weight feedback signal to the controller; changing the cook-out parameter as the cutting progresses and the new exposed ends of the product log are created, in response to the fat content signal and the weight feedback signal; and changing the slice thickness with reference to the cook-out parameter as the cutting progresses and the new exposed ends of the product log are created.

2. The method of claim 1, wherein the signal generated by the sensing arrangement comprises an area signal dependent on the cross-sectional area of the end.

3. The method of claim 1, wherein the cutting machine cuts a plurality of food product logs into portions simultaneously.

4. The method of claim 3, wherein the cutting machine has a plurality of output lanes which convey corresponding lines of portions cut from respective food product logs.

5. The method of claim 4, wherein the controller varies the rate at which portions from each of the plurality of product logs are outputted by the cutting machine independently of the rates for the other product logs.

6. The method of claim 1, wherein the controller takes into account variation in the cooking performance associated with different lanes through a cooker downstream of the cutting machine in calculating the thickness of the next portion to be cut by adjustment of respective cook-out parameter values.

7. The method of claim 1, including the step of adjusting the or each cook-out parameter value in response to user input.

8. The method of claim 1, wherein the sensing arrangement comprises a detector operable to generate a content signal dependent on the proportion of the end of the product log which is formed by at least one constituent of the product log, and the controller determines the value of the respective cook-out parameter with reference to the content signal.

9. The method of claim 1, wherein the controller generates an output signal for transmission to a cooker downstream of the cutting machine, which signal relates to at least one performance characteristic of the cooker and/or at least one characteristic of a product log to be sliced or being sliced, to adjust the operation of the cooker.

10. The method of claim 1, wherein the controller receives a cooker input signal from a cooker downstream of the cutting machine, which signal relates to at least one performance characteristic of the cooker, and the controller adjusts the or each cook-out parameter value with reference to the cooker input signal.

11. The method of claim 9, wherein the at least one performance characteristic of the cooker is selected from: the speed of the conveyor carrying the food portions through the cooker; the power of the cooker; differences in the cooker performance with respect to different lanes through the cooker; and the positions of microwave waveguides in the cooker.

12. The method of claim 10, wherein the at least one performance characteristic of the cooker is selected from: the speed of the conveyor carrying the food portions through the cooker; the power of the cooker; differences in the cooker performance with respect to different lanes through the cooker; and the positions of microwave waveguides in the cooker.

13. The method of claim 1, wherein the sensing arrangement comprises at least one of: a light detection arrangement; an x-ray analysis arrangement; an MRI arrangement; and an ultrasound analysis arrangement.

14. The method of claim 1, wherein the cutting machine is a slicing machine for cutting slices from the end face of a product log.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) An embodiment of the invention will now be described with reference to the accompanying schematic drawings, wherein:

(2) FIG. 1 is a plan view of a food processing system comprising processing apparatus embodying the invention in combination with a microwave oven;

(3) FIG. 2 is an enlarged view of part of FIG. 1; and

(4) FIG. 3 is a side view of some components of the slicing machine of FIGS. 1 and 2.

DETAILED DESCRIPTION

(5) The system of FIGS. 1 to 3 includes a slicing machine 2 which is arranged to slice up to four logs of food product simultaneously. The logs are loaded onto four infeed beds 1. The slices are fed along a conveyor 3 in four parallel output lanes towards a microwave oven 4. The cooked food product then emerges from the downstream end of the oven and is carried along a conveyor 6 towards a packaging station (not shown).

(6) By way of illustration four parallel streams 8 of raw bacon slices are shown partially in FIGS. 1 and 2 which are being fed into the oven. Four parallel streams 10 of cooked bacon slices are shown beyond the downstream end of the oven in FIG. 1. FIG. 2 includes a representation of an individual bacon slice 18 having substantial fat content 20, and lean content 22.

(7) FIG. 3 shows some components of the slicing machine 2 depicted in FIGS. 1 and 2 including one of the four product infeed beds 1. A sensing arrangement 30 is able to generate a signal dependent on the area of the end face 31 of a log 32 of food product loaded into the slicing machine 2. These signals are fed into a controller 34, in the form of a programmed computer, for example, which determines the thickness of the next portion to be cut from the end face with reference to this signal and a stored cook-out parameter value, such that the portion has a predefined target weight after it has been cooked.

(8) The cook-out parameter value may be adjustable by a user by means of a display 36 and keypad 38 of the controller 34.

(9) The sensing arrangement 30 is also able to detect the proportion (or respective proportions) of the end of the product 32 attributable to one or more constituent parts of the product and the controller 34 calculates the cook-out parameter value having regard to this information.

(10) When a food product includes discrete areas of different constituents, such as lean meat and fat, the sensing arrangement is operable to provide information in its output signal related to the size of one or more of these discrete areas. As noted above, this may be achieved by detection of visible and/or non-visible light emanating from the end face, or by other forms of detection. If different constituents are mixed together in the product to be sliced, the sensing arrangement may detect the proportion of the end of the product formed by one or more of these constituents.

(11) A motor 40 is provided to rotate a blade 42. The blade may be selected from the range of known types, such as involute, planetary rotating circular, and sickle knives, for example. When a slice is cut from the end face of the product, it falls onto an output conveyor 44. The product is moved towards the blade via a motor driven track in the infeed bed 1. Alternatively, it may be urged towards the blade by a pusher or gripper which engages the end of the product opposite to the blade. The blade is rotated and the product moved past the blade under the control of controller 34 to cut each slice with a thickness calculated in the controller.

(12) Where the slicing machine includes multiple infeed beds, it will be appreciated that the arrangement shown in FIG. 3 will be replicated for each bed, with the controller 34 controlling each bed arrangement independently of the others.