EP0850689A1 - Cutter knife - Google Patents

Cutter knife Download PDF

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Publication number
EP0850689A1
EP0850689A1 EP97122763A EP97122763A EP0850689A1 EP 0850689 A1 EP0850689 A1 EP 0850689A1 EP 97122763 A EP97122763 A EP 97122763A EP 97122763 A EP97122763 A EP 97122763A EP 0850689 A1 EP0850689 A1 EP 0850689A1
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EP
European Patent Office
Prior art keywords
cutter
knife
cutter knife
passage openings
openings
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP97122763A
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German (de)
French (fr)
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EP0850689B1 (en
Inventor
Egon Dipl.-Ing. Ehrle
Jürgen Prof. Dr. Wilke
Eberhard Dr. Haack
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EHRLE, EGON, DIPL.-ING. EN WILKE, JUERGEN, PROF. D
Original Assignee
EHRLE EGON DIPL ING
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Publication of EP0850689A1 publication Critical patent/EP0850689A1/en
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/0006—Cutting members therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
    • B02C18/06—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives
    • B02C18/16—Details
    • B02C18/18—Knives; Mountings thereof
    • B02C18/20—Sickle-shaped knives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/0006—Cutting members therefor
    • B26D2001/002—Materials or surface treatments therefor, e.g. composite materials

Definitions

  • the invention relates to a cutter knife for the cutter head of a cutter for meat grinding, which is used for the production of sausage or the like.
  • the cutter knife consists of a crescent-shaped blade, which is attached at one end to the knife shaft via a suitable knife holder and has a cutting edge in the front edge that runs in a circular arc.
  • So-called cutter machines are used to produce sausage or the like, which consists of a rotating large bowl to hold the meat and a rotating knife head, the knives of which work through the meat in the bowl.
  • the cutter knives are mounted on a knife shaft and are driven by it and rotate at speeds of up to 5000 revolutions / min.
  • the knife turns stationary, while the annular bowl with its contents in the area of the cutter knife turns and feeds the raw material to the cutter knives in the desired frequency.
  • Essential to the cutter are the actual cutting process and an emulsification process, the emulsification usually taking place between the raw material and water. For this reason, your sausage meat is fed ice or a certain amount of water into the cutter, which is then worked into the sausage meat by the cutter knife.
  • the aim is to produce a sausage meat with a grain size that is as uniform as possible and a constant sausage pattern.
  • a stable emulsion should also be produced at the same time, although friction is also exerted on the meat particles by the cutter knife. This creates a high level of heat during the cutter process and the temperatures on the knife surfaces rise significantly and reach temperature values of up to 100 ° C. In contrast, the protein denaturation temperature is approx. 40 ° C. The consequence of this is that the thin layers of the sausage meat denature on the cutter knife and pass into the total sausage meat mass.
  • DE 42 14 730 C 2 describes a cutter knife which has grooves and shafts on its lateral surfaces which run in a circular arc with a radius adapted to the radius of the cutting blade.
  • the grooves and shafts provided on the side surfaces of the cutter knife should not impair the emulsifying effect in this emulsifying zone.
  • the frictional heat is to be reduced by the arrangement and the course of the grooves and shafts, and the concentric course of the shaft and grooves to the cutting edge is intended to preclude the cutting edge from receiving jagged recesses when regrinding the cutting edge.
  • Another cutter knife is known from DE 43 39 496 A1. This knife is designed in such a way that a longitudinal channel is provided on the rear edge of the blade, which is associated with an influence for fluid arranged in the bearing eye and at the edge has a fluid outlet at the rear edge of the blade.
  • This cutter knife is also crescent-shaped, has the cutting edge at the front and in the direction of rotation, while the rear edge of the blade is concave and has the aforementioned channel in this concave curvature.
  • cutter knives have already been presented which have openings on their lateral surfaces. These openings are designed so that they provide additional cutting edges and are intended to influence the kneading effect of the meat to be cut.
  • the innovation according to DE - GM 1 802 811 should be mentioned, which describes a cutting knife for meat cutters, which in the area of its cutting part has a slit-like cutout which runs approximately parallel to the cutting edge and which is also intended to act as an additional cutting edge.
  • the number of cutting edges on the cutter knife described in each case is to be increased and, in some cases, an improved kneading of the masses to be cut is achieved, which has a very negative effect on the overall comminution process and the quality of the material to be cut, which ultimately also significantly increases the thermal load on the meat negatively influenced.
  • the invention has for its object to provide a cutter knife, which to increase the quality of the meat product, its cooling and its narrowing contributes to the fact that the high partial heat load in the sausage meat is significantly reduced.
  • the cutter knife has openings in its side faces which lie transversely to the cutting blade.
  • the openings which have different types of surface shapes, directly generate cross currents that tear open the browning layers lying on the knife surface, the knife surface as a heat transfer surface is reduced, a mass reduction of the cutter knife also occurs and the turbulence flows between the individual cutter knives are increased.
  • these transverse openings in the cutter knives ensure that when the meat to be cut is fed, the meat is thus deflected into these openings and flung out of the openings, as a result of which the meat is circulated several times and turbulent mixing processes take place .
  • a high emulsion stability of the sausage meat is achieved, which on the other hand means that the sausage meat could be cut longer, which increases the fineness of the sausage meat and increases the safety of production.
  • the reduction in the addition of ice also increases the service life of the cutter knives and the cutter knives designed in this way allow maximum cutter speeds of well over 5000 revolutions / min without the so-called burning of the sausage meat, which becomes apparent in the becoming dull, in the non-glossy appearance of the sausage meat and in the lump Cutter leads.
  • Another advantage is that when pairing or training and arrangement of the individual cutter knife according to the invention to different knife combinations, this positive influence the immediate process of crushing, emulsifying and product quality to take.
  • a cutter knife 1 according to the invention essentially consists of a sieve-shaped small piece 2, on the front side of which a cutting edge 8 is formed and which has a recess 4 in its widened end, via which the cutter knife 1 can be mounted and positioned relative to the knife shaft.
  • the cutter knife 1 On the side surfaces 9 of the cutter knife 1, the cutter knife 1 has through openings 3 which are arranged on a curve line which follow the course of the curve line of the tendon knife 8.
  • the passage openings 3 can have different surface shapes, it being advantageous to form these passage openings 3 in a circular shape. In addition to the possibility of varying the flat design of these through openings 3, the size of these through openings 3 can also be selected in various ways.
  • the passage openings 3 can be arranged on the side surface 9 in a distributed manner.
  • FIG. 2 Such an arrangement of different sizes and surface-area distribution of the passage openings is shown in FIG. 2.
  • the crescent-shaped blade 2 is designed with an angled tip 6 and an auxiliary cutting edge 10 that deviates from the radius of the cutting edge 8.
  • FIG. 3 shows a cutter knife 1 with elongated passage openings 3, which are arranged on the side surfaces 9 of the cutter knife 1 in such a way that, in the broadest sense, they also follow the curve of the cutting edge 8.
  • the passage openings 3 represent overflow channels or overflow openings in the broadest sense through which the material to be shredded passes and also in its conveying direction is redirected. Particularly in the case of the multiple arrangement of individual cutter knives 1, as shown in FIG. 4 and the effects of the passage openings 3 come into play, since a mass flow exchange of the material to be shredded takes place immediately.
  • the through openings 3 are formed on the circumference in a concave shape, so that there are no sharp edges on the side surfaces 9 of the cutter knife 1, as a result of which the crop flow not sharp-edged, but redirected homogeneously and the goods constantly to the respective Chord edge 8 of the cutter knife 1 is guided.
  • the passage openings 3 can be designed in different ways Have surface shapes.
  • the passage openings are 3 also in a triangular, square, oval, oblong, rectangular or trapezoidal cross-sectional surface shapes.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
  • Crushing And Pulverization Processes (AREA)
  • Nonmetal Cutting Devices (AREA)

Abstract

The mincer knife fits in the knife head of a meat mincing machine used in making sausages. It has apertures (3) through the sides (9) running across the cutting edge (8) of the knife and arranged as overflow channels with concave transition from the sides to the apertures. The through apertures are in an arc of circle corresponding to that of the cutting edge. The weight of the knife is reduced by 13-30 percent by these apertures. The heat transfer surfaces of the knife are reduced by 20-50 percent. The apertures may be of a variety of shapes.

Description

Die Erfindung betrifft ein Kuttermesser für den Messerkopf einer Kuttermaschine zur Fleischzerkleinerung, welche zur Herstellung von Wurst oder dergleichen verwendet wird.
Das Kuttermesser besteht dabei aus einem sichelförmigen Blatt, welches an einem Ende über eine geeignete Messeraufnahme auf der Messerwelle befestigt ist und im vorderen Rand eine Schneide aufweist, die kreisbogenförmig verläuft.The invention relates to a cutter knife for the cutter head of a cutter for meat grinding, which is used for the production of sausage or the like.
The cutter knife consists of a crescent-shaped blade, which is attached at one end to the knife shaft via a suitable knife holder and has a cutting edge in the front edge that runs in a circular arc.

Zur Herstellung von Wurst oder dergleichen werden sogenannte Kuttermaschinen verwendet, welche aus einer sich drehenden großen Schüssel zur Aufnahme des Fleisches und aus einem rotierenden Messerkopf, dessen Messer das Fleisch in der Schüssel durcharbeiten, bestehen. Die Kuttermesser sind dabei auf einer Messerwelle gelagert und werden von dieser angetrieben und rotieren bei Drehzahlen von bis zu 5000 Umdrehungen/min. Die Messerdrehung erfolgt stationär, während sich die ringförmige Schüssel mit ihrem Inhalt in dem Bereich der Kuttermesser dreht und den Rohstoff in gewünschter Häufigkeit den Kuttermessern Zuführt.So-called cutter machines are used to produce sausage or the like, which consists of a rotating large bowl to hold the meat and a rotating knife head, the knives of which work through the meat in the bowl. The cutter knives are mounted on a knife shaft and are driven by it and rotate at speeds of up to 5000 revolutions / min. The knife turns stationary, while the annular bowl with its contents in the area of the cutter knife turns and feeds the raw material to the cutter knives in the desired frequency.

Wesentlich beim Kuttern sind der eigentliche Schneidvorgang und ein Emulgiervorgang, wobei das Emulgieren in der Regel zwischen Rohstoff und Wasser erfolgt. Aus diesem Grunde wird dein Brät in dem Kutter Eis oder eine bestimmte Wassermenge zugeführt, welche dann durch die Kuttermesser in das Brät eingearbeitet werden. Ziel ist die Herstellung eines Brätes mit einer möglichst gleichförmigen Körnung und einem gleichbleibenden Wurstbild. Neben einer möglichst großen Schneidleistung soll auch gleichzeitig eine stabile Emulsion hergestellt wer-den, wobei allerdings auch durch die Kuttermesser eine Reibung auf die Fleischpartikel ausge-übt wird. Dabei ensteht beim Kuttervorgang eine hohe Wärmeentwicklung und die Tempera-turen auf den Messeroberflächen steigen erheblich an und erreichen Temperaturwerte bis zu 100 °C.
Die Eiweißdenaturierungstemperatur liegt demgegenüber bei ca. 40 °C. Dies hat zur Folge, daß die Dünnschichten des Brätes auf dem Kuttermesser denaturieren und in die Gesamtbrätmasse übergehen.Essential to the cutter are the actual cutting process and an emulsification process, the emulsification usually taking place between the raw material and water. For this reason, your sausage meat is fed ice or a certain amount of water into the cutter, which is then worked into the sausage meat by the cutter knife. The aim is to produce a sausage meat with a grain size that is as uniform as possible and a constant sausage pattern. In addition to the greatest possible cutting performance, a stable emulsion should also be produced at the same time, although friction is also exerted on the meat particles by the cutter knife. This creates a high level of heat during the cutter process and the temperatures on the knife surfaces rise significantly and reach temperature values of up to 100 ° C.
In contrast, the protein denaturation temperature is approx. 40 ° C. The consequence of this is that the thin layers of the sausage meat denature on the cutter knife and pass into the total sausage meat mass.

Uni die Wärmeentwicklung beim Kuttern, möglichst gering zu halten, werden verschiedenartig gestaltete Messer eingesetzt.
So beschreibt die DE 42 14 730 C 2 ein Kuttermesser, welches an seinen seitlichen Flächen Rillen und Wellen aufweist, die in einem Kreisbogen mit einem Radius, dem Radius der Schneidklinge angepaßt, verlaufen. Die auf den seitlichen Flächen des Kuttermessers vorgesehenen Rillen und Wellen sollen die Emulgierwirkung in dieser Emulgierzone nicht beeinträchtigen. Die Reibungswärme soll durch die Anordnung und den Verlauf der Rillen und Wellen vermindert werden und durch den konzentrischen Verlauf der Welle und Rillen zur Schneidkante soll beim Nachschleifen der Schneidkante ausgeschlossen werden, daß die Schneidkante zackenförmige Aussparungen erhält.In order to keep the heat development when cutting as low as possible, differently designed knives are used.
For example, DE 42 14 730 C 2 describes a cutter knife which has grooves and shafts on its lateral surfaces which run in a circular arc with a radius adapted to the radius of the cutting blade. The grooves and shafts provided on the side surfaces of the cutter knife should not impair the emulsifying effect in this emulsifying zone. The frictional heat is to be reduced by the arrangement and the course of the grooves and shafts, and the concentric course of the shaft and grooves to the cutting edge is intended to preclude the cutting edge from receiving jagged recesses when regrinding the cutting edge.

Ein weiteres Kuttermesser ist mit der DE 43 39 496 A 1 bekannt geworden. Dieses Messer ist so gestaltet, daß an dem hinteren Rand der Klinge ein längs verlaufender Kanal vorgesehen ist, der mit einem in dem Lagerauge angeordneten Einfluß für Fluid verbunden ist und an der Kante des hinteren Randes der Klinge einen Fluidauslaß aufweist. Another cutter knife is known from DE 43 39 496 A1. This knife is designed in such a way that a longitudinal channel is provided on the rear edge of the blade, which is associated with an influence for fluid arranged in the bearing eye and at the edge has a fluid outlet at the rear edge of the blade.

Das in diesem Kanal einströmende Wasser soll die Messeroberfläche kühlen, um die Temperaturen im Bearbeitungsbereich abzusenken.
Auch dieses Kuttermesser ist sichelförmig gestaltet, besitzt vorn und in Drehrichtung die Schneide, während der hintere Rand der Klinge konkav ausgebildet ist und in dieser konkaven Krümmung den bereits genannten Kanal besitzt.The water flowing into this channel is intended to cool the knife surface in order to lower the temperatures in the processing area.
This cutter knife is also crescent-shaped, has the cutting edge at the front and in the direction of rotation, while the rear edge of the blade is concave and has the aforementioned channel in this concave curvature.

Den bisher bekannten Kuttermessern haften die Nachteile daß nach wie vor das zu zerkleinernde Fleisch vollflächig auf den seitlichen Flächen der Kuttermesser aufliegt bzw. an diesen anhaftet und einen gewissen Brätfilm auf diesen bildet, welcher sich negativ auf den Kutterprozeß auswirkt und das Denaturierungsverhalten des Fleisches unterstützt.The previously known cutter knives have the disadvantages that they still have to be shredded Meat rests fully on the lateral surfaces of the cutter knives or on these adheres and forms a certain sausage film on it, which negatively affects the cutter process affects and supports the denaturing behavior of the meat.

Aus früheren Veröffentlichungen, so aus der DE - PS 421 512, DE - PS 629 843, DE - PS 676 550 sind bereits Kuttermesser vorgestellt worden, welche auf ihren seitlichen Flächen Öffnungen besitzen.
Diese Öffnungen sind so ausgebildet, daß sie zusätzliche Schneiden ergeben und die Knetwirkung des zu kutternden Fleisches beeinflussen sollen.
Schließlich sei noch die Neuerung nach dem DE - GM 1 802 811 zu benennen, welche ein Schneidmesser für Fleischkutter beschreibt, welches im Bereich seines Schneidteiles einen etwa parallel zur Schneide verlaufenden schlitzartigen Ausschnitt welcher gleichfalls als zusätzliche Schneide wirken soll.
Mit diesen Lösungen sollen die Anzahl der Schneidkanten am jeweils beschriebenen Kuttermesser erhöht und teilweise eine verbesserte Knetung der zu kutternden Massen bewirkt werden, was sieh sehr negativ auf den gesamten Zerkleinerungsprozeß und die Qualität des zu kutternden Gutes auswirkt, was schließlich auch die Wärmebelastung des Brätes wesentlich negativ beeinflußt.From earlier publications, such as DE-PS 421 512, DE-PS 629 843, DE-PS 676 550, cutter knives have already been presented which have openings on their lateral surfaces.
These openings are designed so that they provide additional cutting edges and are intended to influence the kneading effect of the meat to be cut.
Finally, the innovation according to DE - GM 1 802 811 should be mentioned, which describes a cutting knife for meat cutters, which in the area of its cutting part has a slit-like cutout which runs approximately parallel to the cutting edge and which is also intended to act as an additional cutting edge.
With these solutions, the number of cutting edges on the cutter knife described in each case is to be increased and, in some cases, an improved kneading of the masses to be cut is achieved, which has a very negative effect on the overall comminution process and the quality of the material to be cut, which ultimately also significantly increases the thermal load on the meat negatively influenced.

Der Erfindung liegt die Aufgabe zugrunde, ein Kuttermesser zu schaffen, welches zur Steigerung der Qualität des Fleischproduktes, dessen Kühlung und seiner Vernengung derart beiträgt, daß die hohe partielle Wärmebelastung im Brät bedeutend gesenkt wird.The invention has for its object to provide a cutter knife, which to increase the quality of the meat product, its cooling and its narrowing contributes to the fact that the high partial heat load in the sausage meat is significantly reduced.

Die Aufgabe der Erfindung wird durch die Merkmale des Patentanspruches 1 gelöst. The object of the invention is solved by the features of claim 1.

Vorteilhafte Ausführungen und besondere Gestaltungen des Kuttermessers sind Gegenstand von Unteransprüchen.Advantageous designs and special designs of the cutter knife are the subject of subclaims.

Gemäß der Erfindung weist das Kuttermesser in seinen Seitenflächen Öffnungen auf, die quer zur Schneidklinge liegen.
Dies bedeutet, die Öffnungen, die verschiedenartige Flächenformen aufweisen, erzeugen unmittelbar Querströmungen, welche die auf der Messerfläche aufliegenden Brätschichten aufreißen, die Messerfläche als Wärmeübertragungsfläche verringert sich, gleichfalls tritt eine Masseverringerung des Kuttermessers ein und die Turbulenzströmungen zwischen den einzelnen Kuttermessern werden erhöht.
In vorteilhafter Weise wird durch diese Queröffnungen in den Kuttermessern gesichert, daß bei der Zuführung des zu kutternden Fleisches, dieses in diese Öffnungen das Fleisch somit umgelenkt und aus den Öffnungen heraus geschleudert wird, wodurch ein mehrfaches Umwälzen des Fleisches erreicht wird und somit turbulente Mischvorgänge ablaufen. Dieses Durchströmen und Herausschleudern aus den Öffnungen bzw. des Umlenkens der Rohstoffströmungen bewirken den Aufriß des Brätfilmes bzw. verhindern die Bildung eines Brätfilmes auf den Seitenflächen des Kuttermesser, wodurch die Wärmeübertragung durch das Kuttermesser selbst unterbrochen wird. Sowohl die Verringerung der Wärmeübertragungsfläche am Kuttermesser, als auch des Temperaturaustausches im Brät verhindert das Erreichen der Denaturierungstemperatur von 42 °C, was sich positiv auf die Brätqualität auswirkt, die Eiweißketten bleiben aktiv erhalten.
Durch den somit erreichten intensiveren Mischprozeß des Brätes kann die notwendige Zugabe von Wasser in Eisform bedeutend reduziert werden, ohne daß das Brät überkuttert wird. Es wird eine hohe Emulsionsstabilität des Brätes erreicht, was andererseits bedeutet, daß länger gekuttert werden könnte, wodurch der Feinheitsgrad des Brätes zunimmt und die Produktionssieherheit erhöht wird.
Die Reduzierung der Eiszugabe erhöht gleichfalls die Standzeit der Kuttermesser und die so ausgebildeten Kuttermesser gestatten Kutterhöchstdrehzahlungen von weit über 5000 Umdrehungen/min, ohne daß es zum sogenannten Verbrennen des Brätes kommt, was sichtbar wird im Stumpfwerden, im nicht Glänzen des Brätes und zum Klumpen beim Kuttern führt.According to the invention, the cutter knife has openings in its side faces which lie transversely to the cutting blade.
This means that the openings, which have different types of surface shapes, directly generate cross currents that tear open the browning layers lying on the knife surface, the knife surface as a heat transfer surface is reduced, a mass reduction of the cutter knife also occurs and the turbulence flows between the individual cutter knives are increased.
Advantageously, these transverse openings in the cutter knives ensure that when the meat to be cut is fed, the meat is thus deflected into these openings and flung out of the openings, as a result of which the meat is circulated several times and turbulent mixing processes take place . This flow and throwing out of the openings or the deflection of the raw material flows cause the sausage film to tear open or prevent the formation of a sausage film on the side surfaces of the cutter knife, as a result of which the heat transfer by the cutter knife itself is interrupted. Both the reduction in the heat transfer area on the cutter knife and the temperature exchange in the sausage meat prevent the denaturing temperature from reaching 42 ° C., which has a positive effect on the sausage meat quality, the protein chains are actively retained.
As a result of the more intensive mixing process of the sausage meat thus achieved, the necessary addition of water in ice form can be significantly reduced without the sausage meat being overcooked. A high emulsion stability of the sausage meat is achieved, which on the other hand means that the sausage meat could be cut longer, which increases the fineness of the sausage meat and increases the safety of production.
The reduction in the addition of ice also increases the service life of the cutter knives and the cutter knives designed in this way allow maximum cutter speeds of well over 5000 revolutions / min without the so-called burning of the sausage meat, which becomes apparent in the becoming dull, in the non-glossy appearance of the sausage meat and in the lump Cutter leads.

Von Vorteil ist weiterhin, daß bei Paarung bzw. Ausbildung und Anordnung der einzelnen erfindungsgemäßen Kuttermesser zu verschiedenen Messerkombinationen, dieses positiv auf den unmittelbaren Prozeß des Zerkleinerns, des Emulgierens und der Produktqualität Einfluß nehmen.Another advantage is that when pairing or training and arrangement of the individual cutter knife according to the invention to different knife combinations, this positive influence the immediate process of crushing, emulsifying and product quality to take.

In der Zeichnung ist ein Ausführungsbeispiel der Erfindung schematisch dargestellt.
Es zeigt in:

Figur 1:
ein Kuttermesser mit Durchbrüchen,
Figur 2:
eine weitere Ausführungsform eines Kuttermessers mit Durchbrüchen,
Figur 3:
ein Kuttermesser mit länglichen Durchbrüchen,
Figur 4:
die Zuordnung verschiedenartig gestalteter Kuttermesser.
In the drawing, an embodiment of the invention is shown schematically.
It shows in:
Figure 1:
a cutter knife with openings,
Figure 2:
another embodiment of a cutter knife with openings,
Figure 3:
a cutter knife with elongated openings,
Figure 4:
the assignment of differently designed cutter knives.

Ein erfindungsgemäßes Kuttermesser 1 besteht im wesentlichen aus einer siehelförmigen Kleinge 2, an deren vorderen Seite eine Schneide 8 ausgebildet ist und die in ihrem verbreiterten Ende eine Aussparung 4 aufweist, über die das Kuttermesser 1 zur Messerwelle gelagert und positioniert werden kann.
Aufden Seitenflächen 9 des Kuttermessers 1 besitzt das Kuttermesser 1 Durchtrittsöffnungen 3, welche auf einer Krümmungslinie angeordnet die dem Verlauf der Krümmungslinie der Sehneide 8 folgen.
Die Durchtrittsöffnungen 3 können unterschiedliche Flächenformen aufweisen, wobei vorteilhaft ist, diese Durchtrittsöffnungen 3 in kreisrunder Form auszubilden.
Neben der Variationsmöglichkeit der flächenhatten Ausbildung dieser Durchtrittsöffnungen 3 kann auch die Größe dieser Durchtrittsöffnungen 3 verschiedenartig gewählt werden.A cutter knife 1 according to the invention essentially consists of a sieve-shaped small piece 2, on the front side of which a cutting edge 8 is formed and which has a recess 4 in its widened end, via which the cutter knife 1 can be mounted and positioned relative to the knife shaft.
On the side surfaces 9 of the cutter knife 1, the cutter knife 1 has through openings 3 which are arranged on a curve line which follow the course of the curve line of the tendon knife 8.
The passage openings 3 can have different surface shapes, it being advantageous to form these passage openings 3 in a circular shape.
In addition to the possibility of varying the flat design of these through openings 3, the size of these through openings 3 can also be selected in various ways.

Je nach Ausgestaltung der sichelförmigen Klinge 2 und der Größe der Seitenflächen 9 können die Durchtrittsöffnungen 3 flächenhaft verteilt auf der Seitenfläche 9 angeordnet sein. Eine derartige Anordnung verschiedener Größen und flächenhaßen Verteilung der Durchtrittsöffnungen gibt die Figur 2 wieder.
Bei dieser Darstellung gemäß der Figur 2 ist die sichelförmige Klinge 2 mit einer abgewinkelten Spitze 6 und einer vom Radius der Schneide 8 abweichenden Nebenschneide 10 ausgebildet. Depending on the configuration of the crescent-shaped blade 2 and the size of the side surfaces 9, the passage openings 3 can be arranged on the side surface 9 in a distributed manner. Such an arrangement of different sizes and surface-area distribution of the passage openings is shown in FIG. 2.
In this representation according to FIG. 2, the crescent-shaped blade 2 is designed with an angled tip 6 and an auxiliary cutting edge 10 that deviates from the radius of the cutting edge 8.

Weiterhin zeigt diese Darstellung eine weitere Befestigungs-Aufnahmeart von Kuttermessern 1 zur Messerwelle, bei der das jeweilige Kuttermesser 1 an seinem verbreiterten Ende eine kreisrunde Aufnahme 5 und Befestigungsölfnungen 11 besitzt, über die die einzelnen Kuttermesser 1, somit in Kombination verschiedener Kuttermesser 1, zur Messerwelle positioniert und befestigt werden.
Neben der Ausbildung der Durchtrittsöffnungen 3 als kreisrunde Öffnungen verschiedenartiger Flächenquerschnitte, können diese Durchtrittsöffnungen 3 andere Flächenformen besitzen. Die Figur 3 zeigt ein Kuttermesser 1 mit länglich ausgebildeten Durchtrittsöffnungen 3, welche so auf den Seitenflächen 9 des Kuttermesser 1 angeordnet sind, daß diese im weitesten Sinne gleichfalls dem Verlauf der Krümmungslinie der Schneide 8 folgen.Furthermore, this illustration shows a further type of attachment of cutter knives 1 to the cutter shaft, in which the respective cutter knife 1 has at its widened end a circular receptacle 5 and attachment openings 11, via which the individual cutter knives 1, thus in combination of different cutter knives 1, to the cutter shaft be positioned and attached.
In addition to the formation of the passage openings 3 as circular openings of different surface cross-sections, these passage openings 3 can have other surface shapes. FIG. 3 shows a cutter knife 1 with elongated passage openings 3, which are arranged on the side surfaces 9 of the cutter knife 1 in such a way that, in the broadest sense, they also follow the curve of the cutting edge 8.

Die unmittelbare Zueinanderordnung bzw. Paarung verschiedenartig ausgebildeter Kuttermesser 1 zeigt die Figur 4.The immediate arrangement or pairing of differently designed cutter knives 1 shows FIG. 4.

Hier sind sowohl sichelartig als auch s-förmig und oval ausgebildete Kuttermesser 1 zueinander gepaart, welche über den Aufnahmedorn 7 zur Messerwelle befestigt und positioniert werden. Auch bei dieser Anordnung besitzen die eingesetzten Kuttermesser 1 gleichfalls die Durchtrittsöffnungen 3 und es wird deutlich, daß bei Drehbewegung der Kuttermesser 1 das zu zerkleinernde Gut durch die Vielzahl durch Durchtrittsöffnungen 3 mehrfach umgelenkt wird, was den Mischprozeß vorteilhalt unterstützt.Here are both sickle-like and S-shaped and oval cutter knives 1 to each other paired, which are attached and positioned on the mandrel 7 to the knife shaft. In this arrangement, too, the cutter knives 1 used also have the passage openings 3 and it becomes clear that when the cutter knife 1 rotates, the material to be shredded Well, what is deflected several times through the large number of openings 3 supports the mixing process.

Die Durchtrittöffnungen 3 stellen im weitesten Sinne Überströmkanäle bzw. Überströmöffnungen dar, durch welche das zu zerkleinernde Gut hindurchtritt und auch in seiner Förderrichtung umgelenkt wird. Insbesondere bei der mehrfachen Anordnung von einzelnen Kuttermessern 1, wie in der Figur 4 gezeigt und kommen die Wirkungen der Durchtrittsöffnungen 3 zum Tragen, da unmittelbar ständig ein Massenstromaustausch des zu zerkleinernden Gutes erfolgt. Die Durchtrittsöffnungen 3 sind dabei umfangsseitig in konkaver Form ausgebildet, so daß keine scharfen Kanten auf den Seitenflächen 9 der Kuttermesser 1 entstehen, wodurch der Gutstrom nicht scharfkantig, sondern homogen umgelenkt und das Gut ständig zur jeweiligen Sehneide 8 des Kuttermessers 1 geführt wird. The passage openings 3 represent overflow channels or overflow openings in the broadest sense through which the material to be shredded passes and also in its conveying direction is redirected. Particularly in the case of the multiple arrangement of individual cutter knives 1, as shown in FIG. 4 and the effects of the passage openings 3 come into play, since a mass flow exchange of the material to be shredded takes place immediately. The through openings 3 are formed on the circumference in a concave shape, so that there are no sharp edges on the side surfaces 9 of the cutter knife 1, as a result of which the crop flow not sharp-edged, but redirected homogeneously and the goods constantly to the respective Chord edge 8 of the cutter knife 1 is guided.

Durch die flächenhafte Anordnung der Durchtrittsöffnungen 3 aur den Seitenflächen 9 von Kuttermessern 1 wird auch die Wärmeübertragungsfläche eines derartig neu gestalteten Kuttermessers 1 um ca. 20 bis 50 % verringert, was auch zur Folge hat, daß die Masse des Messers sich um 15 bis 30 % zu herkömmlichen Kuttermessern verringert. Dadurch wird gleichfalls der Wärmestau auf den Seitenflächen 9 der Kuttermesser 1 verringert, wodurch die Auskutterungstemperaturen um ca. 8 bis 10 °C angehoben werden können, ohne daß Qualitätseinbußen entstehen.Due to the areal arrangement of the passage openings 3 on the side surfaces 9 of Cutter knives 1 also become the heat transfer surface of such a newly designed cutter knife 1 reduced by about 20 to 50%, which also means that the mass of the knife is reduced by 15 to 30% compared to conventional cutter knives. This will also the heat build-up on the side surfaces 9 of the cutter knife 1 is reduced, thereby reducing the cutting temperatures can be raised by approx. 8 to 10 ° C without loss of quality arise.

Wie bereits oben ausgeführt, können die Durchtrittsöffnungen 3 verschiedenartig gestaltet Flächenformen aufweisen. Neben einer bevorzugten kreisrunden Flächenform sind die Durchtrittsöffnungen 3 auch in einer dreieckigen, quadratischen, ovalen, länglichen, rechteckigen oder trapezförmigen Querschnittsflächenformen auszuführen.As already stated above, the passage openings 3 can be designed in different ways Have surface shapes. In addition to a preferred circular surface shape, the passage openings are 3 also in a triangular, square, oval, oblong, rectangular or trapezoidal cross-sectional surface shapes.

Claims (2)

Kuttermesser für den Messerkopf einer Kuttermaschine zur Feinzerkleinerung von Fleisch und für die Herstellung von Wurst oder dergleichen, die auf ihren Seitenflächen (9) Durchtrittsöffnungen (3) besitzen, die quer zur Schneide (8) des Kuttermessers (1) verlaufen, wobei die Durchtrittsöffnungen (3) als Überströmkanäle ausgebildet sind, deren Übergänge von den Seitenflächen (9) zu den Durchtrittsöffnungen (3) selbst eine konkav ausgebildete Form aufweisen und wobei die Durchtrittsöffnungen (3) auf einem Kreisbogen, dem Radius oder dem Kreisbogen der Schneide (8) entsprechend derart vorgesehen sind, daß die Masse der Kuttermesser (1) um 15 bis 30 % reduziert ist und die Wärmeübertragungsflächen der Kuttermesser (1) um ca. 20 bis 50 % reduziert werden.Cutter knife for the cutter head of a cutter machine for the fine grinding of meat and for the production of sausage or the like, which on its side surfaces (9) Have passage openings (3) which are transverse to the cutting edge (8) of the cutter knife (1) run, the passage openings (3) being designed as overflow channels, whose transitions from the side surfaces (9) to the passage openings (3) themselves have a concave shape and the passage openings (3) on one Circular arc, the radius or the circular arc of the cutting edge (8) accordingly it is provided that the mass of the cutter knife (1) is reduced by 15 to 30% and the heat transfer surfaces of the cutter knives (1) are reduced by approx. 20 to 50% will. Kuttermesser nach Anspruch 1, dadurch gekennzeichnet, daß die Durchtrittsöffnungen (3) unterschiedliche Flächenformen aufweisen, vorzugsweise kreisflächenförmig ausgebildet sind, aber auch quadratisch, dreieckig, trapezförmig, reckteckig oder oval ausgebildet sein können. Cutter knife according to claim 1, characterized in that the passage openings (3) have different surface shapes, are preferably circular, but can also be square, triangular, trapezoidal, rectangular or oval.
EP97122763A 1996-12-30 1997-12-23 Cutter knife Expired - Lifetime EP0850689B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19654733A DE19654733C1 (en) 1996-12-30 1996-12-30 Cutter knife
DE19654733 1996-12-30

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EP0850689A1 true EP0850689A1 (en) 1998-07-01
EP0850689B1 EP0850689B1 (en) 2001-05-30

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ID=7816412

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US (1) US5996917A (en)
EP (1) EP0850689B1 (en)
JP (1) JPH10202578A (en)
AT (1) ATE201615T1 (en)
CA (1) CA2225976C (en)
DE (1) DE19654733C1 (en)
ES (1) ES2159806T3 (en)

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GB2346116A (en) * 1999-01-30 2000-08-02 John Robert French Rotary cutter for mine clearance
GB2355907A (en) * 1999-11-02 2001-05-09 J R French Ltd A blade for digging assembly, and related apparatuses
DE10141712C1 (en) * 2001-08-25 2003-03-27 Eberhard Haack Comminuting cutter for sausage meat has cutter blade with through openings of increased size with cutter radius
WO2018150304A1 (en) 2017-02-16 2018-08-23 Marcello Quadrana System for separating collagen from minced meat
US20230089184A1 (en) * 2020-01-27 2023-03-23 Be Maschinenmesser Gmbh & Co. Kg Cutting machine knife for food production
DE102021128768A1 (en) 2021-11-04 2023-05-04 Be Maschinenmesser Gmbh & Co. Kg machine knife

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DE19823412C2 (en) * 1998-05-26 2003-12-24 Eberhard Haack Meatmincer
JP4647076B2 (en) * 2000-10-18 2011-03-09 ポリプラスチックス株式会社 Pelletizing resin cutting apparatus and pelletizing method
US6358134B1 (en) 2001-01-18 2002-03-19 Crescent Manufacturing Company Skinner blade
CN100337784C (en) 2001-10-18 2007-09-19 卡丹特布莱克克劳森公司 Extraction bedplate with laser or water jet cut apertures
US20050086814A1 (en) * 2003-10-27 2005-04-28 Hsin-Fu Huang Cutter of juicer
DE102007026321A1 (en) 2007-04-25 2008-11-06 Astor Schneidwerkzeuge Gmbh Cutting-machine blade for food preparation has blade base body with at least one recess or projection in or on one side in region outside cutter
EP1985369B1 (en) 2007-04-25 2013-03-20 ASTOR Schneidwerkzeuge GmbH Cutting machine blade for food production
DE102008019776A1 (en) * 2008-04-18 2009-10-22 CFS Bühl GmbH Method, device and knife for slicing food
JP5290704B2 (en) * 2008-11-06 2013-09-18 株式会社タハラ Rotary cutter for parison cutting and parison cutting device for hollow molding machine
DE102015200878A1 (en) * 2015-01-20 2016-07-21 Be Maschinenmesser Gmbh & Co. Kg Knife with special cutting edges
DE102015202199A1 (en) * 2015-02-06 2016-08-25 BSH Hausgeräte GmbH cutting disc
BR112022021465A2 (en) 2020-04-21 2022-12-27 Cargill Inc PROCESS OF PREPARING A COMPOSITION, PREPARED SOLID FAT IN PARTICLES COMPOSITION, PROCESS OF PREPARING AN ANIMAL MEAT MIME, AND, MIME PRODUCT
US20230380473A1 (en) 2020-10-19 2023-11-30 Cargill, Incorporated Crumble pieces comprising plant-sourced lipid and inulin
WO2023039555A1 (en) 2021-09-10 2023-03-16 Cargill, Incorporated Meat analogue products comprising modified starch

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2346116A (en) * 1999-01-30 2000-08-02 John Robert French Rotary cutter for mine clearance
US6481326B2 (en) 1999-01-30 2002-11-19 J R French Limited Cutting assembly and related apparatuses
GB2355907A (en) * 1999-11-02 2001-05-09 J R French Ltd A blade for digging assembly, and related apparatuses
AU768900B2 (en) * 1999-11-02 2004-01-08 Jr French Limited Blades for digging assemblies, related apparatuses and methods for use thereof
DE10141712C1 (en) * 2001-08-25 2003-03-27 Eberhard Haack Comminuting cutter for sausage meat has cutter blade with through openings of increased size with cutter radius
WO2018150304A1 (en) 2017-02-16 2018-08-23 Marcello Quadrana System for separating collagen from minced meat
US20230089184A1 (en) * 2020-01-27 2023-03-23 Be Maschinenmesser Gmbh & Co. Kg Cutting machine knife for food production
DE102021128768A1 (en) 2021-11-04 2023-05-04 Be Maschinenmesser Gmbh & Co. Kg machine knife
WO2023079096A1 (en) 2021-11-04 2023-05-11 Be Maschinenmesser Gmbh & Co. Kg Machine knife

Also Published As

Publication number Publication date
EP0850689B1 (en) 2001-05-30
ATE201615T1 (en) 2001-06-15
CA2225976A1 (en) 1998-06-30
CA2225976C (en) 2005-12-06
US5996917A (en) 1999-12-07
JPH10202578A (en) 1998-08-04
ES2159806T3 (en) 2001-10-16
DE19654733C1 (en) 1998-05-20

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