FOOD CUTTING MACHINE AND CUTTING METHOD

Abstract

 The invention relates to a food cutting machine and to a cutting method, the machine comprising a head (2), a tray (3) on which a food item (1) is available, first conveying means that move the tray (3) in at least one direction (x'), and second conveying means that move the head (2) in two other directions (x,y) and according to a cutting area (A) smaller than the surface of the tray (3), such that both conveying means simultaneously move the tray (3) and the head (2) along at least one cutting path, the tray (3) and the head (2) being moved in opposite directions and towards each other, such that a part of the cutting path is covered by the movement of the tray (3) and the other part of the cutting path is covered by the movement of the head (2).

Description

Technical field

[0001] The present invention is related to machines used to cut food items and more specifically to a machine and a method which enable structurally fragile food items, such as pies, cakes or similar, to be cut quickly and efficiently.

State of the art

[0002] The use of waterjet cutting technology has become widely used in the baking and confectionery food sector due to the versatility and ease of use thereof. The use of water for cutting food items implies an improvement compared to conventional cutting systems using blades. Since blades are not used, no time is lost in changing or sharpening them; moreover, this technology involves a cutting method that is hygienic and bacteria-free, since the risk of contamination associated with the use of blades is eliminated.

[0003] Food cutting machines for food items such as pies, cakes or similar have a waterjet cutting head and a tray on which the food item to be cut is arranged. On the market there are basically three types of machines which cover a relative movement between the cutting head and the food item, thus creating a two-dimensional cutting path on the food item, being able to generate any cutting path required.

[0004] In the first type of machine, the tray on which the food item is arranged can be moved in two directions perpendicular to each other while the cutting head is static, such that by interpolating the movement of the tray in the two directions the two-dimensional cutting path on the food item is obtained. The main problem of this solution is that the food item is subjected to strong accelerations by the movement of the tray, which can be very problematic when cutting pies or cakes, which are structurally fragile foods due to the composition and/or height thereof, thus being able to move or fall from the tray, which in practice forces the cutting speed to be limited.

[0005] In the second type of machine, the tray on which the food item is arranged can be moved in a first direction, while the cutting head can be moved in a second direction which is perpendicular to the first direction, such that by interpolating the movement in the two directions, the cutting path is obtained. In this solution, although the tray can only be moved in one direction, the food item continues to be subjected to strong accelerations.

[0006] In the third type of machine, the tray on which the food is arranged is static, while the cutting head can be moved in two directions perpendicular to each other, such that by interpolating the movement of the head in the two directions, the cutting path is obtained. In this solution, the food item does not undergo accelerations since the tray is static; however, the head must move in the two directions according to a cutting area which covers the entire surface of the tray on which the food item is arranged, which generally corresponds to the size of the food item (in the case of pies or cakes it is 600 mm long and 400 mm wide). This solution therefore needs large guide systems with a long path.

[0007] Moreover, the food cutting machines need a water collection area which is arranged immediately underneath the tray. For the correct drainage of the water, the collection system must have a surface larger than or equal to the cutting area of the head. In the first and second types of machines, the water collection system occupies a relatively small space; however, in the third type of machine the cutting area of the head occupies the entire surface of the tray, such that the lower useful surface of the machine is limited, not being able to arranged other systems of the machine.

[0008] Therefore, it is necessary to have a machine which enables quick and effective cutting of food items without ruining them, while it optimises the space underneath the tray in order to arrange the water collection area, thereby enabling the arrangement of other systems of the machine.

Object of the invention

[0009] The object of the invention is a food cutting machine for food items with a fragile structure, such as for example cakes, pies or similar, which enables the cutting speed to be increased with respect to the machines of the state of the art without affecting the structural integrity of the food, and also enabling the lower space of the machine to be optimised.

[0010] The food cutting machine of the invention comprises:

• a waterjet cutting head,
• a tray on which a food item to be cut is available,
• first conveying means configured to move the tray in at least one direction, and
• second conveying means configured to move the head in two other directions, the second conveying means being additionally configured to move the head according to a cutting area smaller than the surface of the tray, such that in use both conveying means are configured to simultaneously move the tray and the head along at least one cutting path, the tray and the head being moved towards each other, such that a part of the cutting path is covered by the movement of the tray and the other part of the cutting path is covered by the movement of the head.

[0011] The use of conveying means configured to simultaneously move the tray and the head towards each other enables the cutting speed of the machine to be increased, since the cutting path on the food item is divided between the movement of the tray and the head, thereby requiring, with respect to the machines of the state of the art, less movement of the tray, and therefore of the food item, in order to cover the cutting path.

[0012] Furthermore, the conveying means enable the arrangement of a movable head that can be moved in two directions and a movable tray that can be moved in at least one direction, which enables the cutting area of the head to be smaller than the surface of the tray, since by means of the combined movement of the head and the tray, the head can access the entire surface of the food item in order to cut it. Thus, a water drainage area, which has a size corresponding to the size of the cutting area, can be arranged in a position immediately underneath the tray, for which reason space is left in the lower part of the tray for the arrangement of other systems of the cutting machine.

[0013] According to an exemplary embodiment of the invention, the first conveying means are configured to move the tray in one direction and the second conveying means are configured to move the head in two other directions. Preferably, the cutting area is smaller than 65 % of the surface of the tray. Even more preferably, the cutting area (A) is half of the surface of the tray (3).

[0014] According to another exemplary embodiment of the invention, the first conveying means are configured to move the tray in two directions and the second conveying means are configured to move the head in two other directions. Thus, the cutting area is smaller than one fourth of the surface of the tray. Another object of the invention is a food cutting method, comprising:

• arranging a food item to be cut on a tray which has first conveying means for moving the tray in at least one direction,
• using a waterjet cutting head which has second conveying means to move the head in two other directions according to a cutting area which is smaller than the surface of the tray, and
• covering at least one cutting path on the food item by simultaneously moving the tray and the head, wherein the tray and the head are moved towards each other, such that a part of the cutting path is covered by the movement of the tray and the other part of the cutting path is covered by the movement of the head.

[0015] With all of this, a cutting machine is obtained which limits the accelerations to which the food item is subjected, at the same time requiring a limited use of the space underneath the tray.

Description of the figures

[0016] 

Figures 1 and 1A show a first type of machine according to the state of the art with a static cutting head and a movable tray.

Figures 2 and 2A show a second type of machine according to the state of the art with a movable cutting head and a movable tray.

Figures 3 and 3A show a third type of machine according to the state of the art with a movable cutting head and a static tray.

Figures 4 and 4A show a first exemplary embodiment of the food cutting machine of the invention with a movable cutting head that can be moved in two directions and a movable tray that can be moved in one direction.

Figures 5 and 5A show a second exemplary embodiment of the food cutting machine of the invention with a movable cutting head that can be moved in two directions and a movable tray that can be moved in two other directions.

Figure 6 shows a schematic diagram of the food cutting method according to the invention.

Detailed description of the invention

[0017] Figures 1 to 3 show three food cutting machines for food items (1) according to the state of the art. The machines have a waterjet cutting head (2) which is arranged in an upper position above a tray (3) on which the food item (1) to be cut is available.

[0018] These cutting machines are especially configured to cut structurally fragile food items, such as pies or cakes.

[0019] Figures 1 and 1A show a first type of machine according to the state of the art which comprises a static cutting head (2), a movable tray (3) and conveying means (not shown) which are configured to move the tray (3) in two directions (x',y'), such that by interpolating the movement of the tray (2) in the two directions (x',y') the cutting head (2) can cover a two-dimensional cutting path of the food item (1). In a position beneath the tray (3) a water collection area (4) is arranged for the drainage of the water used in the cutting. This area (4) has a surface larger than or equal to the cutting area (A) of the head (2).

[0020] During the cutting process, the food item is subjected to strong accelerations and decelerations due to the movement of the tray (3), for which reason the food item (1) to be cut tends to move or fall from the tray (3), which forces the moving speed of the tray (3) to be reduced, and therefore limits the cutting speed of the machine.

[0021] Figures 2 and 2A show a second type of machine according to the state of the art which comprises a movable cutting head (2), a movable tray (3) and conveying means (not shown) which are configured to move the tray (3) in one direction (x') and the cutting head (2) in another direction (y) which is perpendicular to the movement direction (x') of the tray (3), such that by interpolating the movement of the tray (3) and the head (2) in the two directions (x', y) the cutting head (2) can cover a two-dimensional cutting path of the food item (1). In a position beneath the tray (3) a water collection area (4) is arranged for the drainage of the water used in the cutting. This area (4) has a surface larger than or equal to the cutting area (A) of the head (2), in this case corresponding to the movement direction (y) of the head (2).

[0022] In this second type of machine, the tray (3) is subjected to less accelerations and sudden movements than in the first type of machine, since the tray (3) is only moved in one direction, such that the cutting speed can be increased with respect to the first type of machine. However, due to the fragile structure of the food items to be cut, it is still insufficient.

[0023] Figures 3 and 3A show a third type of machine according to the state of the art which comprises a movable cutting head (2), a static tray (3) and conveying means (not shown) which are configured to move the cutting head (2) in two directions (x,y), such that by interpolating the movement of the head (3) in the two directions (x,y) the cutting head (2) can cover a two-dimensional cutting path of the food item (1). In a position beneath the tray (3) a water collection area (4) is arranged for the drainage of the water used in the cutting. This area (4) has a surface larger than or equal to the cutting area (A) of the head (2) which in this third type of machine corresponds to the surface of the tray (3), since the tray (3) on which the food item (1) is arranged is static and the cutting head (2) is that which moves over the tray (3) in order to cut the food item.

[0024] In this third type of machine, the tray (3), by being static, is not subjected to accelerations, however, the machine requires conveying means which enable the head to be moved according to a cutting area (A) which covers the entire surface of the tray (3). Furthermore, as seen in Figure 3A, this cutting area (A) forces the water collection area (4) to occupy the entire lower portion of the tray (3), restricting the space for other systems of the machine.

[0025] According to the invention, a food cutting machine for cutting structurally fragile food items is proposed, such as baking and confectionery products such as cakes, pies or similar, which enables the cutting speed to be increased with respect to the machines of the state of the art described previously without affecting the structural integrity of the food item, and also enabling the lower space of the machine to be optimised.

[0026] Figures 4 and 4A show a first non-limiting exemplary embodiment of the machine of the invention. The machine comprises a waterjet cutting head (2), a tray (3) on which a food item (1) to be cut is available, and a water collection area (4) for the drainage of the water used in the cutting of the food item (1).

[0027] The machine comprises first conveying means for moving the tray (3) in one direction (x'), and second conveying means configured to move the head (2) in two other directions (x,y), the second conveying means being additionally configured to move the head (2) according to a cutting area (A) which is smaller than the surface of the tray (3).

[0028] For reasons of clarity, the conveying means are not shown in the figures, these being able to be any type of conveying means known in the sector of cutting machines. For example, the first conveying means for the movement of the tray (3) can be a rack and pinion actuation, a linear spindle actuation, or similar, and the second actuation means of the head (2) can likewise be a rack and pinion actuation or similar, or even the head (2) can be actuated by the arm of a robot.

[0029] According to this, the food item (1) is cut by combining the movement of the cutting head (2) with the movement of the tray (3), wherein the cutting head (2) only moves over the cutting area (A) which is smaller than the surface of the tray (3), but given that the tray (3) can also be moved, the head (2) has the capacity to be able to move over the entire surface of the tray (3), therefore being able to reach the entire surface of the food item (1).

[0030] By using a reduced cutting area (A) smaller than the surface of the tray (3), a water collection area (4) that is smaller than the one needed for the third type of machine of the state of the art is required, such that a space underneath the tray (3) is obtained in order to arrange other systems of the machine.

[0031] During the cutting process, the head (2) covers at least one cutting path (T) on the food item (1) by means of simultaneous movement of the head (2) and the tray (3) towards each other (2,3), for example both move with one same orientation but in opposite directions, such that a part of the cutting path (T) is covered by the movement of the tray (3) and the other part of the cutting path (T) is covered by the movement of the head (2). Thus, the movement that the tray (3) must cover is reduced so that the head can reach all the parts of the food item (1), and thus the food item (1) is subjected to less accelerations than in the first and second types of machines of the state of the art, such that the cutting speed of the machine is able to be increased.

[0032] Figure 6 shows an example of the simultaneous movement of the head (2) and the tray (3) in order to cover a longitudinal cutting path (T) of the food item (1) which sections it into two equal parts. The head (2) moves in one direction (x) and the tray (3) moves in another direction (x'), both directions (x,x') coinciding, but the head (2) moves in one direction (right-left) while the tray (3) moves in the opposite direction (left-right), such that they move towards each other (2,3). Thus the head (2) moves one distance which corresponds to half of the cutting path (T/2) and the tray moves another equal distance which corresponds to the other half of the cutting path (T/2), thus the speed at which the tray (3) must move in order to carry out the cutting path (T) is reduced by half.

[0033] Preferably, the cutting area (A) is smaller than 65 % of the surface of the tray (3). Even more preferably, the cutting area (A) is between 65 % and 50 % of the surface of the tray (3). In the example of Figure 4, the cutting area (A) is half of the surface of the tray (3). For example, the tray (3) has dimensions which are 600 mm long and 400 mm wide and the cutting area (A) of the head (2) has dimensions which are 300 mm long and 400 mm wide. According to this, with a movement of the tray (3) in a range of 300 mm and a movement of the head (2) in the cutting area of 300 mm by 400 mm, any cut required in the entire surface of the tray (3) can be made.

[0034] Figures 5 and 5A show a second non-limiting exemplary embodiment of the machine of the invention comprising a waterjet cutting head (2), a tray (3) on which a food item (1) to be cut is available, and a water collection area (4) for the drainage of the water used in the cutting of the food item (1). The machine comprises first conveying means (not shown) which are configured to move the tray (3) in two directions (x',y'), and second conveying means (not shown) which are configured to move the head (2) in two other directions (x,y), the second conveying means being additionally configured to move the head (2) according to a cutting area (A) which is smaller than the surface of the tray (3). With this embodiment, the cutting area (A) is smaller than one fourth of the surface of the tray (3), such that the lower space required to arrange the water collection area (4) is further optimised.

Claims

1. A food cutting machine, comprising:

• a waterjet cutting head (2), and

• a tray (3) on which a food item (1) to be cut is available,

characterised in that it additionally comprises:

• first conveying means configured to move the tray (3) in at least one direction (x'), and

• second conveying means configured to move the head (2) in two other directions (x,y), the second conveying means being additionally configured to move the head (2) according to a cutting area (A) smaller than the surface of the tray (3), such that in use both conveying means are configured to simultaneously move the tray (3) and the head (2) along at least one cutting path, the tray (3) and the head (2) being moved towards each other, such that a part of the cutting path is covered by the movement of the tray (3) and the other part of the cutting path is covered by the movement of the head (2).

2. The food cutting machine, according to the prior claim, characterised in that the cutting area (A) is smaller than 65 % of the surface of the tray (3).

3. The food cutting machine, according to the prior claim, characterised in that the cutting area (A) is half of the surface of the tray (3).

4. The food cutting machine, according to claim 1, characterised in that the first conveying means are configured to move the tray (3) in two directions (x',y').

5. The food cutting machine, according to the prior claim, characterised in that the cutting area (A) is smaller than one fourth of the surface of the tray (3).

6. A food cutting method, characterised in that it comprises:

• arranging a food item (1) to be cut on a tray (3) which has first conveying means for moving the tray (3) in at least one direction (x'),

• using a waterjet cutting head (2) which has second conveying means to move the head (2) in two other directions (x,y) according to a cutting area (A) smaller than the surface of the tray (3), and

• covering at least one cutting path on the food item (1) by simultaneously moving the tray (3) and the head (2), wherein the tray (3) and the head (2) are moved towards each other, such that a part of the cutting path is covered by the movement of the tray (3) and the other part of the cutting path is covered by the movement of the head (2).

Drawing