Patent Application
20210092967
The invention relates to the pre-treatment of loaf-shaped, irregularly shaped food-stuffs, in particular loafs of meat, prior to slicing into slices, in particular exact weight slices.
A food loaf of this kind with an irregular cross-section over its length is, for example, a meat loaf, i.e. a grown piece of meat which, although it has approximately the same shape depending on its origin and the same point of origin on the animal, the differences from one meat loaf to another are nevertheless considerable.
In the following, only a loaf is mentioned, without limiting the invention to a meat loaf. In addition, the invention is of course also applicable, for example, to loaf-shaped parts of a fish or other irregular loafs which are not foodstuffs.
With regard to the cross section of uniformly shaped food strands, so-called calibres, as they can be produced from a homogeneous foodstuff such as sausage or cheese, these problems do not usually arise or only to a much lesser extent.
However, several methods are known to be able to cut weight-accurate slices from an irregular loaf of meat, the cross-section of which may, for example, decrease from one end to the other, or which may be pear-shaped or barrel-shaped, or even spindle-shaped:
Either the contour of the meat loaf is measured before slicing, so that the cross-sectional shape and size is known at each of its longitudinal positions—the greatest direction of extension of the meat loaf is defined as the longitudinal direction—and the weight of the slice to be cut can be controlled accordingly by determining the thickness of the slice, since the specific weight of the respective meat loaf is generally known with sufficient accuracy for this purpose.
Another method is to give the meat loaf a defined cross-section before and during slicing by deformation, especially over the entire length of the meat loaf.
Before being pressed and immediately sliced, the meat loaf is usually frozen, i.e. cooled to below room temperature, and in particular, at least on the outside, even frozen, which makes it easier to produce clean edges when slicing.
For this purpose, the meat loaf is placed in a so-called forming tube and pressed in it in the longitudinal and/or transverse direction so that it completely fills the hollow space of the form, i.e. has its constant cross-section over its entire length.
The meat loaf pressed in this way is pushed out of the face side, open end of the forming tube by the desired slice thickness in each case and a slice with a pre-calculated thickness and thus a weight very close to the set weight is cut off directly at the end of the forming tube.
Since the dimensions of the meat loafs can vary greatly, the free internal cross-section of the forming tube must be relatively large, at least in the initial state in which the meat loaf is inserted into the forming tube, and the meat loaf must then be deformed relatively strongly.
However, an upper limit of the forming process should not be exceeded in order not to change or even damage the internal structure of the grown piece of meat.
It is therefore the object of the present invention to provide a process and a device which improves the deformation of the loafs and makes it more gentle.
As far as the process is concerned, this object is solved by deforming the loaf before freezing in order to equalize the cross-section over the length of the loaf as much as possible by reducing the cross-section especially in those length areas of the loaf where its cross-section is significantly larger than in the other length areas, thereby making the shape of the loaf more uniform with regard to the cross-section.
In addition or instead, the loaf can be compressed in the longitudinal direction, whereby the areas with a smaller cross-section also make a cross-sectional expansion.
In this way, the deformation work required to achieve a cross-section that is uniform throughout its length is divided between the two steps of preforming before freezing and final pressing after freezing. On the one hand, this is gentler on the loaf to be deformed, allows less movement of the moving elements of the required devices and considerably reduces the force required for final pressing.
Pre-forming before freezing is generally carried out by means of a preform into which the loaf is placed and in which it is in a pre-formed state, compressed at least in some areas, and in which it remains during freezing.
Accordingly, the preform must be made of a material which is not damaged by pre-freezing and which nevertheless allows easy removal of the frozen loaf from the preform after freezing.
Furthermore, the form should be made of a material that has good thermal conductivity, for example a metal such as stainless steel or aluminium, and/or good temperature storage capacity. Plastic can also be considered, especially because of the low static friction against the loaf in the frozen state.
Preferably the preform can be brought to a lower temperature than that of the loaf before it is inserted, in particular a temperature no higher than 10 C above the temperature in the freezer room, where the loaf is then frozen in order to quickly extract heat from the loaf after insertion and close its outer pores, thereby rapidly ending liquid loss through evaporation.
In order to speed up the cooling down of the preform in the freezer, when a preform is used, it may also have a design with a large outer surface on its outer sides, in particular cooling fins.
Typically, the loaf either has a large cross-section at one end, which decreases towards the other end, usually continuously, or the loaf has its largest cross-section in the medium length range.
Therefore, during preforming, at least the length part of the loaf, where it has its largest cross-section, in particular its largest diameter, is compressed by the preform and held in this compressed state. For this purpose, the loaf is preferably placed in the preform rotated about its longitudinal direction in such a rotational position that it is compressed by the preform in the transverse direction in which it has its greatest diameter.
By eliminating or reducing this largest diameter, and thus usually also the largest cross-section, an essential step has already been taken on the way to a cross-section that is the same over its length.
Preforming before freezing can in principle be done in two ways, which can also be combined:
The first possibility is to press the loaf into a preform with fixed dimensions in a certain direction and cause the preforming of the loaf by this pressing.
The reduction of the largest diameter can thus be carried out in such a way that the preform has a smaller, in particular fixed, width, for example between two side walls, in particular parallel to each other, than this largest diameter, and the loaf is pressed into the preform with the transverse direction of its largest diameter lying in the direction of this width.
This means that after insertion the loaf already has a largest diameter, in particular also a largest cross-section, which is smaller than in the initial state, but usually even larger than the desired, consistently identical final cross-section.
As a result of the static friction between the loaf at the point of its largest diameter, compressed in the transverse direction, and the preform, the latter is also fixed in its longitudinal position, so that in addition compression of the loaf in the longitudinal direction over at least half of its length can also be achieved by pressing one of its ends against an end face of the interior of the preform before the loaf is pressed into the preform and compressing it slightly, and in this state, in which it is kept compressed, only the loaf with the region of the largest cross-section is pressed into the preform.
The pressing in can be done manually or with the help of a manually or motor driven device.
The other possibility is to place the loaf in a preform cavity of such a size that it is not yet necessary to compress the loaf in order to insert it, and only then to compress the loaf by one or more moving parts of the preform and bringing them closer to the rest of the preform, and to keep the compressed loaf in this state even during freezing by fixing the moving parts relative to the rest of the preform.
These operations can be carried out in the longitudinal direction—the main direction of extension of the preform cavity—and/or in one or both of the transverse directions to the longitudinal direction.
While in the simplest case the preform consists of only two side walls, connected by a fixed end wall and a second end wall, either fixed or movable in the longitudinal direction as described, a preform with a bottom is usually preferred which also connects the two side walls.
A lid may be placed on such a trough-shaped preform, which is pressed against the loaf from the open side of the preform and also compresses the existing maximum width of the loaf in this transverse direction.
The lid can be attached to the preform in a movable, e.g. pivotable, manner, or it can be pressed as a separate part against the rest of the preform and fixed, preferably locked, in this compressing position.
This means that in the device for final pressing required after pre-freezing, for example the form tube, smaller form tube inner cross-sections can be provided and/or the frosted loafs can be inserted into the form tube with all loafs, and it is no longer the case that a loaf has an area of too great thickness and cannot be fully inserted into the form tube.
The preform—in which a loaf or several loaves are placed side by side and kept in a compressed state in this way—is frozen by placing it in the freezer, i.e. in particular either on the conveyor belt of a belt freezer or by hooking its lateral ends into the transport chains of a chain freezer.
After leaving the freezer, i.e. the freezer room, the loafs are removed from the preforms again, for which purpose any individual parts of the preform that are movable relative to each other must be moved back from the state compressing the loaf, i.e. any attached fixings or latches of these parts relative to each other must be released.
Preferably, removal from the preform is carried out automatically with the aid of a removal device arranged in the passing direction through the freezer after the freezer room, i.e. outside the freezer room.
This is possible because this removal device can be adjusted to the same shape and outer contour of the preform regardless of the current shape of the loaf.
The loafs preformed and frozen in this way can now be easily end pressed to a final cross section with relatively small further deformation distances.
This is preferably done in a circumferentially closed form tube with open ends and a tubular form tube cavity. The cross-section of this form tube cavity can now be reduced, as the preformed loafs have a smaller maximum diameter and cross-section than in the initial state.
In this forming tube cavity, the preformed loafs are further end pressed in the longitudinal direction and/or at least one of the two transverse directions into the final state and onto an end cross section.
As far as the device is concerned, this object is solved by a device with a preform that is suitable for receiving at least one loaf and suitable for being frozen together with the loaf received therein.
Where appropriate, the device also includes a freezer for freezing the preforms with the loafs contained therein.
The preform is additionally designed in such a way that the loaf received in it is preformed in the direction of the end cross-section, i.e. its initial cross-section is already reduced and varies less over the length than in the initial state, but does not yet have a uniform cross-section, the end cross-section, over the entire length.
This is achieved by ensuring that the preform cavity, in particular the variable preform cavity, has a width, particularly in its minimum transverse dimension, less than a predetermined limit, which corresponds in particular to the minimum maximum diameter of most of the loafs to be accommodated therein, i.e. at least 95% of the loafs to be accommodated therein, in their initial state.
For this purpose, the preform has two side walls running at a distance from each other in the longitudinal direction, the distance between them in the first transverse direction being less in at least one longitudinal area than the greatest thickness of most of the loaves to be inserted between them. The side walls preferably run parallel to one another and are therefore at the same distance from one another everywhere.
The distance between the side walls may also be adjustable, in particular one of the two side walls, which are movable relative to each other, may be used to compress the loaf inserted between them.
Preferably, however, the two side walls are located at a fixed distance from each other and are preferably also connected to each other at at least one of their ends by a fixed end wall.
Preferably, the preform between the side walls has a bottom that connects the two side walls in particular,
and/or
A movable end wall is designed as a longitudinal side, preferably movable in the longitudinal direction relative to the side walls and in particular between the two fixed partitions, and can be displaced in the longitudinal direction between the side walls and/or can be latched to latching elements present at several longitudinal positions, which are preferably located on the outside of the preform, after this movable end wall has first been pressed against one end face of the loaf and the latter has been compressed.
Compression may be effected by placing at least one pressure spring between the longitudinal slide and the adjacent fixed end wall, which maintains a continuous longitudinal pressure on the loaf.
However, this pressure in the longitudinal direction can also be achieved by placing the longitudinal slide at the front end of a sliding bar which runs in the longitudinal direction and extends in particular through the fixed end wall of the preform trough.
The pressure is preferably applied manually to the rear end of the push rod and is maintained by locking the push rod against the rest of the preform, in particular against the fixed end wall, in the advanced working position compressing the loaf.
This can be achieved, for example, by means of several notch elements in longitudinal direction one behind the other on the sliding rod in only a part of the circumference, so that depending on the rotational position, an engagement with a counter element, which is also only present in one area of the circumference at the passage opening through the fixed end wall, is achieved. The sliding rod can thus be locked or unlocked by turning it through less than 360, for example only 90 about its longitudinal axis.
Another possibility is a self-locking thread in the passage opening through the fixed end wall, which meshes with a thread on the outer circumference of the sliding rod, whereby a connection rotatable about the longitudinal axis is required between the longitudinal slide and the sliding rod.
If the preform has only side and end walls, it would merely form a frame which rests on the bottom and in which the loaf is clamped, which makes it easier to remove it, since after freezing the loaf only has to be pressed out of the preform again in the open transverse direction.
Above all, however, in order to be able to preform the loaf also in the second transverse direction, i.e. transversely to the direction of the distance between the side walls, the preform preferably has a bottom which connects the lower ends of the side walls and/or end walls to one another, so that the preform is trough-shaped and can be closed by a lid which is pressed onto the open side and can be locked if necessary, whereby an inserted loaf can also be compressed, i.e. preformed, in this second transverse direction and held in this state.
The lid and/or the bottom may be attached to the rest of the preform in such a way as to be movable between a closed and an open position, or may be completely detachable from the rest of the preform in a simple and quick manner, in particular without the use of tools.
In particular, the lid can be fixed, and in particular latched, in several positions which are approached to the rest of the preform to varying degrees.
There are two basic embodiments of the lid:
In a first embodiment, the usually plate-shaped lid has a stamp appendix protruding transversely to its main plane, the area of which, when viewed from above, corresponds approximately to the opening of the preform cavity, so that it dips into this opening when the lid rests on the edges of the side walls.
In order to exert pressure on the loaf, one or more pressure springs can be arranged, for example, between the stamp appendix and the plate-shaped lid, so that the stamp appendix lying against the loaf exerts the desired pressure.
Instead or in addition, the lid can be locked in this transverse direction in one of several approach positions, i.e. with the stamp appendix dipping in to different depths, on corresponding catch elements of the side walls or end walls, preferably pressed against the loaf manually by the operator. The lid does not have to reach the upper edges of the side walls.
In this design, the distance from the base or bottom to the underside of the stamp appendix varies according to the cross-section of the loaf, so that the longitudinal slide, which should preferably enter under the stamp appendix, should have a variable extension in this transverse direction, i.e. a variable cross-section.
The longitudinal slide therefore preferably consists of two parts which complement each other in this transverse direction to the longitudinal slide and which are pretensioned against each other, especially in the direction away from each other, for example by means of a spring.
In another embodiment, the lid in the working position does not protrude into the preform cavity, but is only located on or above the upper edges of the side walls.
This lid can also be fixed at several height levels relative to the opening, i.e. to the upper edges of the side walls, in relation to the rest of the preform. Any remaining gap between such a lid, which is at most in contact with the upper edges of the side walls, can be used to push material of the loaf out of this gap, but this can be avoided by applying a limited pressure force to the lid.
Instead, the lid can also be fixed at a single height, for example resting on the upper edges of the side walls, opposite the rest of the preform, for example by pushing it over the opening in appropriate longitudinal guides.
The loaf in the preform must either be pushed down manually by the operator of this sliding lid during the closing process, or the loaf has such a small cross-section that it cannot reach it anyway.
The advantage of this solution is that the longitudinal slide can be fixed at one end of such a lid-only lid, in particular a sliding lid, so that essentially only longitudinal compression is exerted on the loaf, but the cross-section of the loaf is increased so that it reaches the underside of the closed lid and is pressed against it, even if it did not reach this height in the initial state.
The preferably existing bottom of the preform can be inserted as a sliding bottom along the lower ends of the side walls and thereby close the preform cavity downwards, or it can be fastened to the lower ends of the side walls by means of other fastening elements, in particular retaining clips.
The bottom may also be permanently attached to the lower ends of the side walls, but then preferably has at least one ejector opening penetrating the bottom, through which the frozen loaf can be pressed out of the top-opened preform by means of an ejector after freezing, in particular by means of a removal device.
Such an ejector opening can also be relatively large, so that the bottom only forms a frame. Especially in this case, the large-area ejector opening can be closed by an ejector plate, which is placed on the bottom from above and rests on the edges of the bottom around the ejector opening.
To remove the frosted loaf, the ejector plate can be moved into the interior of the preform cavity by means of a tool, especially when the preform is upside down, thus removing the frosted loaf from the preform.
The freezer may have, in the passing direction after its outlet opening, i.e. outside the freezer room, a device for removing the loaves from the preforms which is not automatic, in particular which operates as described above, and which may in particular operate automatically.
If it is desired that the preforms are already pre-cooled when the strands are inserted, the freezer should have as part of its freezer room a buffer room, in particular a storage room for empty preforms, in which the preforms are kept at the desired reduced temperature.
Since the heat transfer from a solid material to the loaf is greater than that from air to the loaf, the temperature of the inserted loaf will drop more quickly with a pre-cooled form than with a loaf inserted into the freezer without a pre-form.
Preferably, the device also includes the pressing device for final pressing of the frozen and preformed loafs to a final cross-section that remains constant over the length.
Preferably, this pressing device comprises a form tube with a form tube cavity open at each end face, the form tube having a longitudinal press stamp which is movable in the form tube cavity in the longitudinal direction for longitudinal pressing, and a transverse press stamp which is part of the wall around the form tube cavity.
Types of execution according to the invention are described in more detail below as examples, with reference to the below drawings.
a: a preform with only one preform cavity in the top view,
b: a preform with three adjacent preform cavities in plan view,
b: the preform of
a, b: a form tube with longitudinal press stamp and transverse press stamp in side view in different functional positions.
This is done either by screwing as shown by means of a self-locking thread 12 opposite the passage opening of the fixed end wall 1d, or by notch elements 13, which are arranged several times one behind the other in the longitudinal direction 10 on the push rod 8, but only over part of its circumference, and analogously at least one counter element is arranged on or in the passage opening through the fixed end wall 1d.
Then the push rod 8 can be pushed forwards in the longitudinal direction 10 and locked by turning it through a certain angle relative to the counter element and the end wall 1d.
A loaf L in
The stamp appendix 14 is held at a variable, load-dependent distance from the lid plate 4c by means of pressure springs 21 arranged in between.
For fixing the lid 4 to the preform trough 1.1, limbs 4a, b project downwards, viewed in the longitudinal direction 10, from the lateral ends of the lid plate 4c, which each have in their lower end region at least one detent element 18 pointing towards the longitudinal median plane 10′, which can catch under a counter element 19 projecting outwards from the upper region of the side walls 1a, b, preferably in the form of a edge strip 6 extending in the longitudinal direction 10.
In addition, several from either the notch elements 18 and/or the counter elements 19 can be provided at a distance in the height, i.e. the depth direction of the preform trough 1.1, the second transverse direction 11.2, in order to be able to lock the lid plate 4c at several height levels relative to the preform trough 1.1.
The lid 4 is only loosely placed, so that its stamp appendix 14 already projects slightly into the opening 1″ of the form tube trough 1.1, but does not quite reach the loaf L.1.
In
As the longitudinal slide 3 should be able to enter 10 in the longitudinal direction under the stamp appendix 14, as shown in
The wall thickness of preform 1 is only increased above the level required for the necessary stability if a high heat capacity of preform 1 is to be achieved.
In order to facilitate the removal of the loaf L.2 from the preform 1.1 after freezing,
To eject a loaf L.2 after freezing, the ejector plate 24 is pressed from below into the preform trough 1.1 which is open at the top, thus pushing the frozen loaf L.2 upwards.
In the middle cavity 2, the longitudinal slide 3 has not yet been pushed forward against the loaf L still in the initial state L.1, whereas in the upper preform cavity 2 in
To insert a loaf L, the operator must therefore first push back the longitudinal slide 3 against the force of this pressure spring 22 so far that the loaf L to be inserted fits into the remaining space between the pushed back longitudinal slide 3 and the opposite fixed front wall 1e. As soon as the operator then releases the longitudinal slide 3, the inserted loaf L.1 is compressed in the longitudinal direction 10 by the force of pressure spring 2.
The lid plate 4c spans the entire preform trough 1.1 over all three preform cavities 2 and on its underside three separate stamp appendices 14 are again attached by means of pressure springs 21, each of which penetrates into one of the cavities 2, but with the lid plate 4c fitted and locked in place, the depth of penetration varies according to the cross-section Q.2 of the loaf in the deformed state L.2.
In contrast to
This gives the possibility to remove the frozen loaf L.2 also downwards from the preform 1 after removing the bottom 1c, for example by providing an ejector opening 23 in the lid 4 or after also removing the lid 4.
Whereas in the case of a separate stamp appendix 14, the ejector opening 23 penetrates only the lid plate 4c, and a tool can be used to press against the upper side of the stamp appendix 14, which then ejects the loaf L.2 downwards—provided the springs 21 are sufficiently long for this purpose—in the case of a one-piece design of the lid 4 as shown in the left half, the ejector opening 23 naturally penetrates the entire lid 4, in both cases preferably centrally and not as shown off the longitudinal central plane 10′.
The height of the side walls 1a, b of preform 1 from the bottom 1c fixed to the side walls 1a, b is such that most of the loafs L in the initial state L.1 protrude upwards beyond the upper edges of the side walls 1a, b, and are only pressed down by the lid 4 and deformed to a cross-section Q.2, which is approximated to the free cross-section of the preform cavity 2, as shown in
The lid 4 can be clamped down by means of suitable holding elements such as retaining clips 20, which press the lid 4 against the upper ends of the side walls 1a, b as shown in the left half, or preferably even allow a distance of the lid 4 relative to the upper ends of the side walls 1a, b, due to the retaining elements such as retaining clips 20, which are shown on the right, for example equipped with tension springs 5.
The advantage of the lid 4, which only rests on top, is that here the inner surfaces of the side walls 1a, b do not have to run parallel to each other, but their distance may increase upwards, so that the frosted loaf L.2 can later be removed more easily from the preform tub 1.1 upwards, for example again by means of the ejector opening 23 in the bottom 1c shown.
A loaf L, which in the initial state L.1 projects upwards over the underside of lid 4, is pushed down manually when lid 4 is pushed in so far that lid 4 can be pushed further forwards.
The advantage of this solution is that the free cross-section available for the loaf in the form tube trough 1.1 is always the same size, i.e. it reaches up to the upper edge of the side walls 1a, b, and therefore a longitudinal slide 3 can also have a corresponding fixed shape and size and can therefore be produced in one piece.
This fact also makes it possible that, according to
This combined longitudinal slide and lid 3+4 can either be pressed manually against the loaf Las shown in
In order to maintain the upsetting state of the loaf L.2 with such a manually pushed forward longitudinal slide 3 or longitudinal slide lid 3+4, a fixation effective in the longitudinal direction 10 must be made opposite the form tube trough 1.1.
This is possible according to
To push forward in the longitudinal direction 10, the longitudinal slide lid 3+4 is raised or tilted in relation to the longitudinal direction 10 to such an extent that all notch elements 18 are disengaged from all counter elements 19 and the loaf L.1 is compressed in the longitudinal direction 10 by means of the force of the operator or a spring or another force generator. In this upsetting longitudinal position, by lowering the lid 4 latching element 18 and counter-element 19 are engaged and secured in this latched position, for example by fastening elements such as the retaining clips 20 as shown in
Condition L.2 upsetting the wheel L can also be achieved and maintained by placing the longitudinal slide 3 on the front end of the push rod 8, which is secured in any longitudinal position reached by means of a self-locking thread 12 against the fixed end wall 1d through which it extends, as already described in
In that case, however, the lid 4 must be prevented from lifting both when pushed forwards and in the final state, for example by a longitudinal guide opposite the preform trough 1.1, for instance in the form of a passage 7 in the end wall 1e opposite the sliding rod 8, in which the front, free end of the lid 4 is located even when the longitudinal slide 3 is fully retracted against the end wall 1d.
This is usually done by supplying cold air to freezer room 51, which is generated in the upper part of the freezer 50 and circulated in freezer room 51 by the blower 55 shown.
Within the freezer room 51, in this case the top bottom of the freezer room 51, there is no provision for freezing continuous preforms 1, but only for storing and cooling empty preforms 1, which are taken from the loading side of the freezer 50, with a loaf L.1 and can be placed in the feed opening 50a of one of the tiers for filled preforms 1, which is why the belt conveyor 54 can be moved to this uppermost tier for the stored empty preforms 1 against the passing direction 50′ of the filled preforms 1.
At each of the removal openings 50b on the removal side of the freezer 50 there shall preferably be an automatic or at least partially automatic removal device 52 for removing the frozen loafs L.2 from the preforms 1.
This consists of a support 52a, preferably flush with the top of the end of the belt conveyor 54 which pushes the preforms 1 onto this support 52a, as well as a longitudinal stop 52b for the filled preforms 1 and lateral guides for positioning in the direction of view of
As a result, preform 1 is in a defined position in which an ejector 53 mounted on the support 52a can extend upwards out of the support 52a and push the frozen loaf L.2 out of the preform tub 1.1 through the ejector opening 23—after the operator has removed the lid 4.
a b show a side view of a device for final pressing of the frosted loafs L.2 into a final pressed state L.3 for subsequent cutting of these loafs L:
In
After folding up the form tube channel 99 into the working position as shown in
Then—after removal of the pressing plate not shown—the longitudinal press stamp 101 is used to move the end pressed loaf L.3 forward step by step by the desired thickness of a disc S until it stops against a stop plate 106, and the slice S is separated from the loaf L 3 immediately in front of the front end of the form tube 100 by means of a blade 107.
The slice S falls onto a first removal conveyor 103, which transports it further and transfers it to a subsequent removal conveyor 104, below which or in which there is usually a scale 105 for weighing the slices S.
LIST OF REFERENCE SIGNS
1 preform
1″ opening
1.1 preform Tub
1
a, b side wall
1
c bottom
1
d, e fixed front wall
2 preform Cavity
3 movable front wall, longitudinal slide
3
a, b sliding part
4 lid
4
a limb
5 tension spring
6 edge strip, guide element
7 passage
8 push rod
9 pressure spring
10 longitudinal direction
10′ longitudinal median plane
11.1, 11.2 cross direction
12 thread
13 notch element
14 stamp appendix
15 longitudinal guide
16 guiding part
17 fastening belt
18 notch element
19 counter element
20 fastening elements, retaining clip
21 pressure spring
22 pressure spring
23 ejector opening
24 ejector plate
25 cooling fin
30 length
50 freezer
50
a feed opening
50
b removal opening
50′ passing direction
51 freezer room
51.1 buffer room, storage room
52 removal device
52
a support
52
b longitudinal stop
53 ejector
54 belt conveyor
55 blower
99 form tube channel
100 form tube
100
a, b face side
101 longitudinal press stamp
102 cross-press stamp
103 removal conveyor
104 removal conveyor
105 scale
106 stop plate
107 blade
B width, distance
D diameter
Dmax maximum diameter
loaf
L.1-3 loaf, state of the loaf
Q.1-3 cross section
S slice
| Number | Date | Country | Kind |
|---|---|---|---|
| 10 2018 106 299.0 | Mar 2018 | DE | national |
This application is the U.S. national phase of PCT Application No. PCT/EP2019/056147 filed on Mar. 12, 2019, which claims priority to German Patent Application No. DE 10 2018 106 299.0 filed on Mar. 19, 2018, the disclosures of which are incorporated in their entirety by reference herein.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2019/056147 | 3/12/2019 | WO | 00 |
