Abstract
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food products (40) transported on the conveyor (42). The invention also relates to a method for processing layered food products (40) lying on a conveyor (42) by subsequent groups of rollers (41) located above the conveyor (42).
Claims
1. Device for processing layered food products, comprising a conveyor for transporting layered food products, and plural rollers located above the conveyor to contact the layered food products transported on the conveyor, wherein the rollers are located in at least two groups: a first group of rollers arranged in parallel on a first shaft, which first shaft has a longitudinal axis which is parallel with a carrying surface of the conveyor and which longitudinal axis of the first shaft is also perpendicular to the transport direction of the conveyor, and a second group of rollers arranged in parallel on a second shaft, which second shaft has a longitudinal axis which is parallel with the carrying surface of the conveyor and which longitudinal axis of the second shaft is also perpendicular to the transport direction of the conveyor.
2. Food processing device according to claim 1, characterised in that at least a part of a surface of the rollers contacting the food products is flexible.
3. Food processing device according to claim 1, characterised in that the rollers are inflatable wheels.
4. Food processing device according to claim 1, characterised in that the conveyer is provided with holders for at least partially holding the layered food products, for example indentations in the carrying surface and/or protrusions from the carrying surface.
5. Food processing device according to claim 1, characterised in that the second group of rollers is located shifted in relation to the first group of rollers such that at least one of the second rollers in the transport direction of the conveyor is located in between two rollers of the first group of rollers.
6. Food processing device according to claim 5, characterised in that the distance of the rollers of the first group of rollers to the carrying surface of the conveyor is smaller than the distance of the rollers of the second group of rollers to the carrying surface of the conveyor.
7. Food processing device according to claim 5, characterised in that the flexibility of the rollers of the first group of rollers is lower than the flexibility of the rollers of the second group of rollers.
8. Food processing device according to claim 1, characterised in that between the first group of rollers and the second group of rollers the food processing device is provided with a turning mechanism to rotate the layered food products on the conveyor.
9. Food processing device according to claim 8, characterised in that the second group of rollers is located in the transport direction of the conveyor in line with the rollers of the first group of rollers.
10. Food processing device according to claim 1, characterised in that at least one of the rollers is self-centering.
11. Food processing device according to claim 1, characterised in that the food processing device is provided with a least one fluid dispenser to moisten at least a part of the outer surface of one of the rollers.
12. Food processing device according to claim 1, characterised in that the food processing device is provided with at least one dryer for drying at least a part of the outer surface of one of the rollers.
13. Food processing device according to claim 1, characterised in that the food processing device is provided with a coating unit for coating the layered food products.
14. Method for processing layered food products, comprising the processing steps: A) feeding layered food products lying on a conveyor to a first group of rollers located above the conveyor, B) exerting pressure with the first group of rollers located above the conveyor on opposite sides of the layered food products lying on the conveyor so to compress the layered food products on opposite strips for locally joining layers of the layered food products, and C) feeding the over opposite strips compressed layered food products with the conveyor to a second group of rollers located above the conveyor to compress a least partially the non-compressed part of the layered food products so that the layered food products are compressed at least along their entire circumference.
15. Method according to claim 14, characterised in that during processing step C) at least a substantial part of the area of the layered food products between the during processing step B) compressed strips of the layered food products is compressed.
16. Method according to claim 15, characterised in that the compression during processing step B) and/or C) is performed with at least partially flexible rollers.
17. Method according to claim 14, characterised in that after the processing step B) and before the processing step C) the over opposite strips compressed layered food products are rotated on the conveyor.
18. Method according to claim 17, characterised in that the rotated over opposite strips compressed layered food products are compressed during processing step C) on opposite strips.
19. Method according to claim 14, characterised in that a bottom layer and a top layer of the layered food products are formed from joint meat parts.
20. Method according to claim 14, characterised in that before individual food layers are stacked to form the layered food product at least a part of the of the circumference of at least one of the outer food layers is provided of a surface roughness.
Description
[0019] The present invention is further elucidated on the basis of the non-limitative exemplary embodiment shown in the following figures. Herein:
[0020] FIGS. 1A-1D show various views on layered food products to be processed according the present invention in different stages of processing,
[0021] FIGS. 2A-2D show various top-views on various stages of processing of a layered food product according the present invention,
[0022] FIGS. 3A-3C show cross-sections through various types of non processed layered food product to be processed according the present invention,
[0023] FIG. 4 shows a schematic view of a processing step of a layered food product according the present invention,
[0024] FIG. 5 shows a perspective views on a device for processing layered food products according the present invention, and
[0025] FIG. 6 shows a perspective views on an alternative device for processing layered food products according the present invention.
[0026] FIG. 1A shows a perspective view on a non-processed layered food product 1 to be processed according the present invention. The layered food product 1 includes a bottom layer 2, e.g. a meat layer, and a top layer 3, e.g. also a meat layer. In between the bottom layer 2 and the top layer 3 an intermediate lager as filling or stuffing is positioned, however this intermediate layer is not visible in this perspective view. Visible however is an elevation 4 in the top layer 3 indicating the position of where the intermediate layer (filling/stuffing) is located. The top layer 3 and the bottom layer 2 of the layered food product 1 may typically be assembled of joint meat parts (for instance minced meat).
[0027] In FIG. 1B a cross section over the line A-A of the layered food product 1 as shown in FIG. 1A is shown and in FIG. 1C a cross section over the line B-B of the layered food product 1 as shown in FIG. 1A is shown. In both the FIGS. 1B and 1C the bottom layer 2 and the top layer 3 are indicated. In FIG. 1C also intermediate layer 5 is visible with causes the elevation 4 in the top layer 3.
[0028] When preparing the layered food product 1 the intermediate layer 5 may respond different to the preparation process (frying, baking, cooking, heating) than the bottom layer 2 and the top layer 3 with for instance the undesired result that (part of) the intermediate layer 5 (stuffing) flows out of the envelope shaped by the bottom layer 2 and the top layer 3. To enhance the retaining capacity of the envelope shaped by the bottom layer 2 and the top layer 3 the demand is to compress the circumference of the envelope shaped by the bottom layer 2 and the top layer 3 so to enhance the fixation of the envelope shaped by the bottom layer 2 and the top layer 3 along the contour (perimeter) of the layered food product 1. Before bringing the bottom layer 2 and the top layer 3 together it is also possible to provide a contacting rim of one or both the layers 2, 3 from a profiled contact surface as to enhance the fixation of the layers 2,3 there where they contact. The shape of the layered food product 1 as illustrated is oval however all types of different shapes are also possible within the scope of protection of the present application. Somenon-limitativeexamples of alternative shapes are circular, square, rectangular, any other polygon shape (with 4 or 6 or any other number of corners), D-shape (e.g. for cordon blue), cylinder shape (e.g. for corndogs) and so on.
[0029] FIG. 1D show a cross section trough a layered food product 7 with a bottom layer 8, and a top layer 9. Both the external layers 8, 9 a provided with a profiled (dented) perimeter 101, 102 to improve the attachment of the external layers 8, 9. To enhance the attachment of the external layers 8, 9 even further between the profiled perimeters 101, 102 a food grade glue layer 103 is provide as well. The glue layer 103 can for example be made of (sticky) cheese or any other type of food type having glue properties. Also alternative ingredients or stuffings may be applied to the profiled (dented) perimeter 101, 102 before the layers are piled up. In between the external layers 8, 9 a double layered stuffing 104, 105 is placed. As a further alternative also the complete internal surfaces of the external layers 8, 9 may be provided of a profiled (dented) surface.
[0030] In FIG. 2A a top view of a layered food product 1 as depicted in FIGS. 1A-1C is shown. With a first compression step according the present invention on two strips of the layered food product 1 pressure may be exerted. In FIG. 2B the two areas 10, 11 where the pressure is exerted on are shaded represented. In a subsequent compression step pressure may also be exerted on a central area 12 (see the additional shaded area in FIG. 2C). To make sure that the complete circumference of the layered food product 1 is compressed the subsequently compressed area 12 may overlap the two compressed strip like areas 10, 11.
[0031] In an alternative production method after first compression of the two strips 10, 11 of the layered food product 1 in a subsequent compression step again two strip like areas may be compressed but the subsequent compressed strip like areas 13, 14 as depicted in FIG. 2D are subsequently introduced in a direction perpendicular to the two strips 10, 11 as introduced with the first compression. This may be executed by turning the layered food product 1 in between the two compression steps or, alternatively, by applying the pressure with pressure wheels that vary in their mutual position. A clear advantage of the pressure being exerted in the pattern as shown in FIG. 2D is that the layer of intermediate food material 5 (there where the elevation 4 is located) is not pressed upon.
[0032] In FIG. 3A a cross section of a layered food product 20 is shown wherein a lower food material layer 21 is provided with a protruding circumferential part 22 so that the lower food material layer 21 is tray shaped. The advantage of such tray shaped lower food material layer 21 is that the intermediate material layer can even be better prevented of being exerted pressure upon. Further advantages are that the tray shaped lower food material layer 21 enables easy positioning of the intermediate material layer 23 relative to the tray shaped lower food material layer 21 and that the chance that any liquid or liquefied intermediate food material 23 (the intermediate food material can for instance change to a viscous mass as an effect of heating the intermediate food material) flows out of the layered food product 20. Different form the embodiment shown in this figure it is also possible to provide the upper material layer from a protruding part and so to enhance the volume of the remaining aperture to hold the intermediate food material 23. As an alternative for the embodiment shown in this FIG. 3A also a double trays shaped construction may be applied, so a tray shaped lower food material layer 21 in combination with an upper food layer that is also tray shaped.
[0033] In FIG. 3B a cross section of a further alternative layered food product 25 is shown wherein on a lower food material layer 26 two different intermediate food material layers 27, 28 are positioned, An example of such layered food product 25 is for instance a chicken cordon bleu, comprising two external layers 26, 29 of minced chicken meat holding a cheese layer 27 and a ham layer 28.
[0034] In FIG. 3C a cross section of a layered food product 30 is shown including a part of a conveyor belt 31 carrying the layered food product 30. A lower food material layer 32 is provided with a downward protruding part 33 (the opposite of the elevation 4 as shown in FIG. 1C) there were the intermediate material layer 34 of the layered food product 30 is located. The conveyor belt 31 enables such downwards protruding part 33 as the belt 31 is for this purpose provided with a cut out part 35. The remark is made here that in practise the belt 31 is provided with a plurality of cut out parts 35 to make it possible to transport a plurality of layered food product 30 at the same time with the conveyor belt 31. Such construction of the conveyor belt 31 also prevents the intermediate material layer of being exerted pressure upon, enables easy positioning of the intermediate material layer 34 relative to the lower food material layer 32 and limits the chance of liquid or liquefied intermediate food material 34 flows out of the layered food product 30. The conveyor belt 31 can be provided of a Teflon contact surface, among others to minimise the contamination of the contact surface and to minimise sticking of the layered product 30 to the contact surface of the conveyor belt 31.
[0035] FIG. 4 shows a schematic view of a processing step of a layered food product 40 being exerting pressure upon with a roller 41, which is located above a conveyor belt 42. When contacting the layered food product 40 the roller 41 transforms due to the flexibility of the roller 41. The shape of the roller 41 can thus adapt to shape of the layered food product 40 so extremities in the pressure exerted on the layered food product 40 can be prevented. The roller 41 may a gas inflated wheel, a liquid filled wheel, a wheel with a grained filling (like dry beans) and/or the roller may at least partially be made out of an elastic material.
[0036] As for the direction of rotation of the roller 41 the choice can be made to make the direction of rotation (see arrow R.sub.1) so that there where the roller 41 and the layered food product 40 make contact the movement of the roller surface is in the same direction as the forward transport movement (see arrow P.sub.1) of the layered food product 40. Alternatively the direction of rotation of the roller 41 may also be chosen in the other direction of rotation or the choice may be to make the roller being in a stationary position. The have an impact on the remaining shape of the processed layered food product the roller 41 and/or the conveyor belt 42 may further more be provided with a profile (e.g. to get a layered food product with a circumference that shows markings like fork prints). A further alternative is that the device for processing layered food products is also provided with a stamp to further influence the shape of the processed layered food product.
[0037] FIG. 5 shows a perspective view on a device 50 for processing layered food products according the present invention with a frame 51 carrying a conveyor 52 for transporting the layered food products. When transported on the conveyor 52 the layered food products will contact a first row of plural rollers 53 located above the conveyor 52. After passing the first row of plural rollers 53 the layered food products will contact a second row of plural rollers 54. For a processing of the layered food product in line with the processing as explained in relation to FIG. 2C the rollers 53 of the first row are off set compared to the rollers 54 of the second row. This figure also shows the rollers 53, 54 as inflated wheels being flexible when contacting the layered food products.
[0038] FIG. 6 shows a perspective view on an alternative device 60 for processing layered food products according the present invention again with a frame 61 carrying a conveyor 62 for transporting the layered food products. Also here when transported on the conveyor 62 the layered food products will contact a first row of plural rollers 63 located above the conveyor 62. Different compared to FIG. 5 is that here after passing the first row of plural rollers 63 the layered food products are rotated by a turner 64 around an axis that is perpendicular to the carrying surface of the conveyor 62. After rotation (preferably a rotation over 90) the layered food products will contact a second row of plural rollers 65. The turning of the layered food products in between the rollers 63 and the rollers 65 enables a processing of the layered food product in line with the processing as explained in relation to FIG. 2D. After the second row of plural rollers 65 a subsequent spray bar 66 is placed for adding a (finishing) food grade material layer to the multi-layered products. Dependent on the required specifications of the processed layered food products a spray bar 66 may also be placed before the first row of plural rollers 63 and/or between the first row of plural rollers 63 and the second row of plural rollers 65.
