An Improved Machine or Appliance for Slicing French Beans, Applicable also to Slicing other Vegetables and Substances.
Year: 1887

page_text: Date of Application, 24th Jan., 1887.
Specification Accepted, 25th Feb., 1887.
An Improved Machine or Appliance for Slicing French Beans,
Applicable also to Slicing other Vegetables and Substances.
I WILLIAM DAVID, of St. Fagan's Rectory, Cardiff, in the county of Glamorgan,
clerk in holy orders, do hereby declare the nature of this invention, and in what
manner the same is to be performed, to be particularly described and ascertained in
and by the following statement:-
The improved machine in which this invention consists is designed to be used mainly
for slicing French beans into longitudinal strips preparatory to cooking the same and
thereby to dispense with the practice hitherto generally prevailing of slicing such
vegetables by means of an ordinary knife held in the hand.
By the use of the machine the beans are sliced with great rapidity, uniformity and
facility and without liability of injury to the hand of the operator. The machine is
also applicable for slicing or cutting other vegetables and substances. For example,
pieces of carrot, or potato may be sliced in the machine after having been prepared or
trimmed to enable them to be introduced at the cutting point. Similarly, substances
other than vegetables may be cut or sliced, as, for instance, orange peel for marmalade.
By a general enlargement of the machine as adapted for slicing, as aforesaid, it
may be adapted for cutting larger vegetables such as beet root, celery and the like.
The machine is constructed in the manner following. Suspended by links pivotted
to pins or other suitable supports placed over a longitudinal slot cut or otherwise formed
in a vertically disposed board or plate is a knife the cutting edge of which is under-
most. At the bottom of the slot is fixed a plate the outer edge of which coincides
with the outer face of the board or plate to which the knife is suspended. The knife
is free to be moved vertically and horizontally over the outer face of the board and
the slot aforesaid. The knife is fitted with a handle which is held in one hand of the
operator. With the other hand of the operator the vegetable or substance to be cut is
fed to the knife.
Behind the board or plate to which the knife is suspended is a table or platform the
top of which is level with the top of the plate fixed at the bottom of the slot aforesaid.
From this table or platform the beans or other vegetables to be cut are fed into and
passed through the slot.
The knife is suspended in such a manner that when raised preparatory to being

page_text: brought down to cut off that part of the bean or other vegetable or substance which
protrudes beyond the face of the board or plate and the edge of the plate fixed at the
bottom of the slot, it is inclined across the face of the board or plate so that in its
descent the leading end of the cutting edge of the knife is first brought to bear on the
bean or other vegetable or substance, and, as the descent of the knife continues for
completion of the cutting operation, the degree of inclination of the knife is gradually
lessened, and when the knife is at the end of the downward stroke and the cutting
completed, it lies in a horizontal position over the slot which it now covers..
The thickness of the slices into which the bean or other vegetable or substance is
divided is controlled by a gauge conveniently fixed to the Board, and, in order to
prevent the knife from becoming clogged and its action impeded, the gauge is
preferably so arranged as to yield to and make way for the descending knife.
A convenient form of gauge consists of a flat bar, cranked towards each end of the
slot and held in place on the outer face of the vertical board or plate by staples or
other means. To each end of this gauge is attached a coiled or spiral spring the
tendency of which is to maintain the gauge against the outer face of the board or plate.
As the knife descends it enters between the gauge and the face of the board or plate
and the gauge then bears on the knife. The upper edge of the flat plate aforesaid is
always nearer the knife than its lower edge and hence any slice which might otherwise
adhere to and be carried up and jammed by the knife in ascending is obstructed and
removed by the flat plate. When the knife has ascended clear of the gauge the latter
resumes its normal position. Square headed adjustable set screws or studs bearing
against the vertical arms of the gauge regulate the thickness to which the slices
are cut.
The slot through which the substance to be cut is passed is preferably made suffici-
ently narrow at the delivery end to prevent the passage through it of the fingers of
the operator.
Referring to the accompanying sheet of illustrative drawings, Fig. 1 represents a
side elevation of my improved machine for slicing French beans and other vegetables
and substances. The knife a, suspended on the pins to the hoarde through the
links b¹, is shown raised to the position occupied thereby at the time of commencement
of cutting. Fig. 2 represents a vertical section of the machine taken midway between
the ends of the longitudinal slot d, Fig. 1.
The body of the frame illustrated is of wood. It may, however, be of metal, if
desired. Behind the board e is a table e the top of which is level with the upper face
of the metal plate i fixed at the bottom of the slot d. From this table the beans or
other vegetables or substances are fed into the slot d and passed through it to be cut.
To the outer face of the board o may, if desired, be fixed a second knife having the
cutting edge uppermost and coinciding with the lower edge of the slot d. Over this
fixed knife the movable knife works, the combined knives acting to sever the vegetable
or other substance somewhat after the manner of a pair of scissors.
The knife a is suspended in such a manner that when moved on the pivot pins 6. it
travels both horizontally and vertically simultaneously, and, when raised, as seen at
Fig. 1, for commencement of cutting, it lies at an angle across the board c. Hence
the leading end of the knife is first brought to bear on the bean or other vegetable or
substance protruding through the slot d and, as the descent of the knife continues for
completion of the cutting operation, it gradually assumes a horizontal position. A
clean cut is thus obtained, the slices being evenly severed at approximately uniform
thickness and not presenting jagged edges or sides.
::
The handle a of the knite a is shaped and disposed so that the operator while
exerting a downward pressure in the act of cutting may also tend to keep the edge of
the knife closely against the board e. At the completion of the cutting stroke the
leading end of the knife is received by the stop fixed to the board e. The thickness
of slices, into which the vegetables or other substances are cut, is controlled by
gauge secured to the board and, in order to prevent the knife from becoming
clogged and its action impeded, the gauge is so arranged as to yield to the lateral
pressure exerted by the knife as it enters the vegetable or substance being cut.
"
it

page_text: To
The gauge shown in the accompanying drawing consists of a flat plate / cranked at
each end of the slot d and held in place by the staples y driven into the board.
each end of the gauge is attached a coiled or spiral spring the tendency of which is
to maintain the gauge in contact with the outer face of the board c. As the knife a
descends for cutting it enters between the plate of the gauge and the board c. The
plate now bears upon the knife a and hence any slice of the substance being cut
which might otherwise adhere to and be carried up by the knife is prevented from so
doing by the flat plate 4 which obstructs and removes such slice. When the knife a
has ascended clear of the gauge the latter springs back to its normal place. The
gauge can he set to obtain a desired thickness of slice by the set screws or studs m.
Other forms of gauges besides those described may be employed.
By the use of this machine, French beans or other vegetables or portions of
vegetables are sliced with great rapidity and without the liability of injury attaching
to the practice hitherto generally prevailing of cutting them by means of a knife held
in the hand. Similarly, substances other than vegetables may be sliced by means
of the machine.
Having now particularly described and ascertained the nature of this invention,
and in what manner the same is to be performed, I declare what I claim is:-
1. An improved machine for slicing French beans and other vegetables or portions
of vegetables and other substances, consisting of a knife such as a suspended over an
orifice or slot such as d through which the vegetables or substances to be cut are fed,
and having, when operated, horizontal and vertical motion on its points of suspension
over the slot, and an opposite cutting edge such as that offered by the plate i, or by a
fixed knife in lieu thereof, substantially as hereinbefore described and for the purpose
specified.
2. An improved machine for slicing French beans and other vegetables or portions
of vegetables and other substances, consisting of a knife such as a suspended over an
orifice or slot such as d through which the vegetables or substances are fed, and having,
when operated, horizontal and vertical motion on its points of suspension over the slot
and an opposite cutting edge such as that offered by the outer edge of the plate, or
by a fixel knife in lieu thereof, and an adjustable gauge such as 4, or the equivalent
thereof, for controlling the thickness of the slices and to prevent clogging of the knife,
substantially as hereinbefore described and shown in the appended sheet of illustrative
drawings.
3. The combination of parts forming the improved machine for slicing French beans
and other vegetables or portion of vegetables and other substances, arranged and
operating substantially as hereinbefore described.
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C.
Agent for the Applicant.