Patent Description:
It is often desirable to shape or size items of food in order that they are more easily consumed, more palatable, can be processed more easily, or are just more aesthetically pleasing. In the most basic sense this can be achieved by simply manually slicing a food item, such as a vegetable item, to create the desired shape or size. Whilst this is suitable for simple shapes and low volume, for more complicated shapes or higher volume applications, manual cutting is not practical.

Devices exist which automate the process of shaping and sizing, for example, vegetables.

These devices come in a variety of forms. One such device comprises a grid like cutting implement, the vegetable being forced through the grid with the aid of an attached lever or ram, slicing the vegetable along the gridlines. Other implements mount the vegetable therein and utilise a spinning motion to shear a portion of the outer surface creating a spiral shaped portion of vegetable. There also exists commercial devices comprising a drum into which a plurality of vegetable items are placed, the drum having an opening to a blade and rotating such that portions of the vegetables become exposed to the aperture and the blade and as such are sliced. The shape of the vegetable in this case being determined by the configuration of the aperture and the blade. <CIT> describes a cutting device for cutting twisted-shape food pieces.

From <CIT> there is known a food processing apparatus for the cutting of foodstuff comprising a guide having an open first end and a second end; a primary cutter located at or proximal the open first end of the guide and at least one secondary cutter located at or proximal the second end of the guide, distal the first end; wherein the guide is configured to guide foodstuff cut by the primary cutter towards and into contact with the at least one secondary cutter for further cutting and/ or processing by the at least one secondary cutter such that the foodstuff passed through the at least one secondary cutter is shaped to a predetermined shape, wherein the at least one secondary cutter comprises a cutting blade, wherein the blade of the at least one secondary cutter is configured for cutting the foodstuff such that the foodstuff is shaped to the predetermined shape. From <CIT> there is also known a method of cutting a foodstuff comprising forcing the foodstuff through a primary cutter such that the cut foodstuff is sized for passing into a guide, encouraging the cut foodstuff to travel along the guide and into contact with at least one secondary cutter such that the cut foodstuff is further cut and/or processed and/or shaped by the at least one secondary cutter.

What all of the current devices have in common is a limitation on the shape which can be created from the food item. Simply forcing a vegetable through a two dimensional die or grid, or removing generally parallel slices from a food item, limits the variety and complexity of shape that can be produced.

Moreover, many of the available devices create a significant amount of wastage, and suffer from jamming or clogging due to waste portions of food becoming lodged therein.

It is the object of the present invention to provide for the shaping and sizing of foodstuff in a manner which minimises waste and provides flexibility in terms of the shapes that may be created.

Aspects and embodiments of the invention are set out in the appended claims.

According to the invention there is provided a food processing apparatus for the cutting of foodstuff according to claim <NUM>. Embodiments useful for understanding the invention are also disclosed.

A primary cutting means may be configured to cut the foodstuff such that it is sized to pass into the guide means.

Preferably, the primary cutting means defines a cutting area and is configured to minimise wastage of the foodstuff and/or prevent clogging by aligning all parts of the foodstuff cut within the cutting area with at least a portion of the guide means into which the cut foodstuff passes.

Advantageously, all of the foodstuff cut within the cutting area passes into the guide means and is thereafter processed by the secondary cutting means, resulting in minimal wastage and preventing cut portions of foodstuff clogging any portion of the apparatus.

Ideally, the guide means comprises a plurality of guide members, each guide member having at least a portion of the primary cutting means locatable at an open first end.

Preferably, the portion of the primary cutting means locatable at the first end of each guide member defines an aperture for passing cut foodstuff into the open first end of the guide member.

Ideally, the aperture defined by the primary cutting means is alignable with an opening of the open first end of the guide member.

Preferably, at least a portion of the primary cutting means is alignable with and projects from the periphery of the open first end of each guide member.

Advantageously, as each guide member has a portion of primary cutting means alignable around its periphery, any foodstuff forced towards the guide member will be cut by the portion of primary cutting means alignable therewith and will resultantly pass into the guide member.

Ideally, the primary cutting means is a one piece cutting means comprising a plurality of cutting members formed integrally thereof.

Alternatively, the primary cutting means comprises a plurality of cutting members joinable to form the primary cutting means.

Preferably, the plurality of cutting members form the primary cutting means such that no gaps exist between adjacent cutting members.

Preferably, the primary cutting means comprises a tessellated cutting means.

Ideally, the primary cutting means comprises a tessellated arrangement of cutting members.

Advantageously, the tessellated nature of the primary cutting means results in a cutting arrangement providing guide member apertures alignable with the opening of the guide members, but having no gaps between these guide member apertures.

Further advantageously, as foodstuff is forced onto the primary cutting means, all of the foodstuff is cut and passed into one or more guide members as no alternative gaps exist between the tessellated arrangement of cutting members, thus wastage and clogging is greatly reduced or eliminated.

Preferably, the primary cutting means comprises a tessellated arrangement of hexagonal cutting members.

Alternatively, the cutting members forming the tessellated arrangement of the primary cutting members can be of any shape suitable for tessellation.

Ideally, the cutting members forming the tessellated arrangement of the primary cutting means are uniformly shaped and sized cutting members.

Alternatively, cutting members of varying shapes and sizes are combined to form a tessellated arrangement.

Preferably, the cutting members are of either regular shape, irregular shape, or a mixture of regular and irregular shapes, but when combined form a primary cutting means which comprises no gaps between adjacent cutting members.

Ideally, the cutting members are of either polygonal shape , non-polygonal shape, or a mixture of polygonal and non-polygonal shapes, but when combined form a primary cutting means which comprises no gaps between adjacent cutting members.

Preferably, each of the guide members comprises a cutting member of the primary cutting means projecting therefrom.

Ideally, the cutting members have a cutting end locatable distal the end of the cutting members closest the guide members.

Preferably, the cutting members adjoin at least at their cutting end to form a tessellated cutting arrangement.

Ideally, the primary cutting means is formed integrally of the guide means.

Alternatively, the primary cutting means is attachable to the guide means.

Ideally, the primary cutting means cuts the foodstuff such that it is a suitable size and/or shape for further cutting and/or processing by the secondary cutting means.

Preferably, the guide members each comprise a tube, pipe, or other such conduit suitable for conveying foodstuff.

Preferably, the apparatus comprises a plurality of secondary cutting means.

Ideally, each guide member comprises its own secondary cutting means.

The secondary cutting means comprises a means for cutting the foodstuff such that the foodstuff is shaped to a predetermined shape.

Ideally, the predetermined shape is a generally rectangular cuboid, twisted generally rectangular cuboid, spiral, or any other such shape desired by a user.

Ideally, the predetermined shape is of square, pentagon, hexagon, septagon, or heart cross-sectional shape.

The secondary cutting means is a rotatable cutting means.

Ideally, the secondary cutting means comprises a die for shaping the foodstuff.

The secondary cutting means comprises a cutting blade.

Ideally, the cutting blade of the secondary cutting means is a blade arrangement.

The cutting blade of the secondary cutting means has a sweep and/or taper which encourages movement of the foodstuff through the cutting blade.

The cutting blade of the secondary cutting means has a sweep and/or taper which encourages rotation of the cutting blade as the foodstuff passes through the cutting blade.

Preferably, the secondary cutting means comprises a bearing, the cutting blade of the secondary cutting means being operably mountable within the bearing.

Alternatively, the secondary cutting means comprises a bushing, the cutting blade of the secondary cutting means being operably mountable within the busing.

Ideally, the secondary cutting means comprises a bearing housing, the bearing being operably mountable within the bearing housing.

Preferably, the secondary cutting means are locatable within, attachable to, or mountable on the second end of the guide members.

Alternatively, the secondary cutting means are mountable within an end plate arrangement, the end plate arrangement being locatable at the second end of the guide means.

Ideally, the end plate arrangement comprises a plurality of end plates, each end plate having a secondary cutting means mountable therein.

Preferably, the plurality of end plates are layered such that they form a layered end plate arrangement.

Ideally, the bearing is configured to permit rotation of the secondary cutting means.

Preferably, the guide members extend at an angle from their first ends closest the primary cutting means towards their second ends closest the secondary cutting means.

Preferably, the guide members diverge from their first ends closest the primary cutting means towards their second ends.

Ideally, the guide members extend at an angle such that at least a portion of the first ends thereof are adjoining and the second ends thereof are separated from each other.

Advantageously, the divergence of the guide means and resulting separation at their second ends provides sufficient space between the guide means at their second ends such that a secondary cutting means, including associated bearing, can be mounted to each guide means.

Further advantageously, whilst the separation created by the divergence of the guide means permits space for mounting the secondary cutting means, including associated bearing, to the second end of the guide members, it also permits the apparatus to maintain a reduced overall cross-sectional area at least at the first end of the apparatus.

Ideally, at least some of the guide members differ in length from each other.

Preferably, the guide members are generally aligned at their first end, any differences in length of the guide members resulting in a staggered arrangement at the second ends of the guide members.

Ideally, the length of each guide member and spacing between the guide members at their second ends is configured to accommodate the mounting of a secondary cutting means thereto.

Advantageously, the differing lengths of the guide members permits the mounting of a secondary cutting means, with associated bearing, to each guide means, whilst maintaining a reduced cross-sectional area.

Alternatively, the secondary cutting means are locatable within the guide means.

Ideally, the secondary cutting means is an interchangeable secondary cutting means such that different secondary cutting means having different shaped cutting blades or blade arrangements can be removably mounted to the second end of the guide members to impart different predetermined shapes on the foodstuff.

Ideally, the secondary cutting means are free running cutting means.

The secondary cutting means is rotatably driven by the foodstuff as the foodstuff is forced through the secondary cutting means.

According to the invention there is provided a method of cutting a foodstuff according to claim <NUM>.

The present teaching will now be described with reference to an exemplary food processing apparatus for the cutting of foodstuff. It will be understood that the exemplary food processing apparatus is provided to assist in an understanding of the present teaching and are not to be construed as limiting in any fashion.

Referring now to the accompanying drawings, there is illustrated a food processing apparatus for the cutting of foodstuff <NUM> having a guide arrangement <NUM>. A primary cutter <NUM> is located at an open first end <NUM> of the guide arrangement <NUM>. A secondary cutter <NUM> is located at or about a second end <NUM> of the guide arrangement <NUM> distal the first end <NUM>. The guide arrangement <NUM> guides foodstuff (not shown) cut by the primary cutter <NUM> towards and into contact with the secondary cutter <NUM> for further cutting and/or processing by the secondary cutter <NUM>. The primary cutter <NUM> cuts the foodstuff such that it is sized to pass into a portion of the guide arrangement <NUM>, and such that it is a suitable size and/or shape for further cutting and/or processing by the secondary cutter.

The primary cutter <NUM> defines a cutting area <NUM> and is configured to minimise wastage of the foodstuff and/or prevent clogging by aligning all parts of the foodstuff cut within the cutting area <NUM> with at least a portion of the guide arrangement into which the cut foodstuff passes. As a result, all of the foodstuff cut within the cutting area passes into the guide arrangement <NUM> and is thereafter processed by the secondary cutter <NUM>, resulting in minimal wastage and preventing cut portions of foodstuff clogging any portion of the apparatus <NUM>.

The guide arrangement <NUM> has a plurality of guide tubes <NUM>, each guide tube <NUM> having a portion <NUM> of the primary cutter <NUM> located at an open first end <NUM>, the portion <NUM> of the primary cutter <NUM> defining an opening for allowing passage of cut foodstuff into the open end <NUM> of the guide tubes <NUM>.

A portion <NUM> of the primary cutter <NUM> is aligned with and projects from the periphery of the first end <NUM> of each guide tube <NUM>. As each guide tube <NUM> has a portion <NUM> of primary cutter <NUM> aligned around its periphery, any foodstuff forced towards the guide tube <NUM> will be cut by the portion <NUM> of the primary cutter <NUM> aligned therewith and will resultantly pass into the guide tube <NUM>. The primary cutter <NUM> comprises a tessellated arrangement of cutting members <NUM>, each cutting member forming the portion <NUM> of the overall primary cutter <NUM> aligned around each guide tube <NUM>. In a preferred embodiment as shown in the drawings, the primary cutter <NUM> comprises a tessellated arrangement of hexagonal cutting members <NUM>. It should be noted that a person skilled in art would be aware that a tessellated arrangement could be formed from any shape suitable for tessellation. Moreover, the shapes forming the tessellated arrangement can be uniformly shaped and sized, or of non-uniform shapes and sizes which combine to form a tessellated arrangement, or a combination of some uniform and some non-uniform shapes. The tessellated nature of the primary cutter <NUM> results in a cutting arrangement providing guide tube apertures <NUM> aligned with the opening of the guide tubes <NUM>, but having no gaps between these guide tube apertures <NUM>. As foodstuff is forced onto the primary cutter <NUM>, all of the foodstuff is cut and passed into one or more of the guide tubes <NUM>. As no gaps exist between the tessellated arrangement of cutting members <NUM>, wastage and clogging is greatly reduced or eliminated.

Each of the guide tubes <NUM> comprises a cutting member <NUM> of the primary cutting means projecting therefrom. Some of the cutting members <NUM> have at least one shared wall <NUM> which is shared by at least one adjacent cutting member <NUM>. The cutting members <NUM> have a cutting end <NUM> locatable distal the end of the cutting members <NUM> closest the guide tube <NUM>, the cutting members <NUM> adjoining at their cutting end <NUM> to form the shared walls <NUM> and thus form a tessellated cutting arrangement.

In one embodiment of the invention, as shown in the drawings, the cutting members <NUM> are formed integrally of a portion <NUM> of the guide tubes <NUM>. In an alternative embodiment, the cutting members <NUM> may be attached to the guide tubes <NUM>.

Each guide tube <NUM> has its own secondary cutter <NUM>, the secondary cutter <NUM> having a blade arrangement <NUM> for cutting the foodstuff such that the foodstuff is shaped to a predetermined shape. In the embodiment shown in the drawings, and referring particularly to <FIG> and <FIG>, the blade arrangement <NUM> is shaped to form a twisted rectangular cuboid from the foodstuff passed therethrough. However, it should be appreciated that the shape of the blade arrangement <NUM> of the secondary cutter <NUM> can be configured to create any shape from the foodstuff desired by a user. Examples of various shapes which the blade arrangement may take are illustrated in <FIG> and <FIG>. The secondary cutter <NUM> can also be an interchangeable secondary cutter such that different secondary cutters <NUM> can be removably attached to the apparatus <NUM> in order to create different predetermined shapes from the foodstuff.

The secondary cutter <NUM> is a rotatable cutter operably mounted within a bearing <NUM>, the bearing <NUM> being configured to permit rotation of the secondary cutter <NUM>. The bearing <NUM> and secondary cutter <NUM> are operably mountable within end plates <NUM>. The end plates <NUM> are located at the second end of the guide tubes <NUM> and each bearing <NUM> is mountable within a throughbore <NUM> formed in an end plate <NUM>, the multiple end plates forming a layered end plate arrangement. The mounting of the bearings <NUM> forms a staggered or misaligned mounting arrangement within the layered end plate arrangement <NUM>, as best viewed in <FIG>. The staggered nature or misalignment of the secondary cutters allows the bearings <NUM> and associated secondary cutters <NUM> to be positioned in their desired location given their diameter, the length of the guide tube <NUM>, and the divergence of the guide tubes <NUM> from one another.

The guide tubes <NUM> diverge at an angle from their first ends <NUM> closest the primary cutter <NUM> towards their second ends <NUM> closest the secondary cutter. The first ends of the guide tubes <NUM> adjoin at the cutting end <NUM> of the primary cutter <NUM> and the second ends <NUM> of the guide tubes <NUM> are separated from each other. The divergence of the guide tubes <NUM> and resulting separation at their second ends <NUM> provides sufficient space between the guide tubes <NUM> at their second ends <NUM> such that a secondary cutter <NUM>, with associated bearing <NUM>, can be mounted to each guide tube <NUM>. In addition, whilst the separation created by the divergence of the guide tubes <NUM> permits space for mounting the secondary cutter <NUM>, with associated bearing <NUM>, it also permits the apparatus to maintain a minimal overall size as at least the first end <NUM> can still have a compact cross-sectional area. In an alternative embodiment not shown in the drawings, the bearing and secondary cutting means may be locatable entirely within the guide tubes.

In the embodiment shown in <FIG>, the guide tubes <NUM> differ in length. The guide tubes <NUM> are generally aligned and adjoined at their first end <NUM>, and any differences in length of the guide tubes <NUM> results in a staggered arrangement at the second ends <NUM> of the guide tubes <NUM>. The length of each guide tube <NUM> and/or spacing between the guide tubes <NUM> at their second ends <NUM> is configured to accommodate the mounting of a bearing <NUM> thereto whilst maintaining a minimal cross-sectional area at the second end of the apparatus <NUM>.

The secondary cutters <NUM> are driven by the foodstuff as the foodstuff is forced through the secondary cutting means. The secondary cutter <NUM> has a blade arrangement <NUM> having sweep and/or taper which encourages movement of the foodstuff through the cutting blade by encouraging rotation of the blade arrangement <NUM> as the foodstuff passes through the cutting blade. Alternatively or in combination, the sweep and/or taper of the blade arrangement <NUM> may encourage rotation of the foodstuff as the foodstuff passes through the cutting blade. In an alternative embodiment, the secondary cutters <NUM> are driven by a drive motor (not shown).

The apparatus <NUM> may be incorporated into a piece of food processing plant or machinery and form a step in a wider cutting and/or processing process.

In use, the foodstuff is forced onto the primary cutter <NUM> which cuts the foodstuff and transfers each cut section into a guide tube <NUM>. As each portion of the primary cutter <NUM> is aligned with a guide tube <NUM> due to the tessellated arrangement of the primary cutter <NUM>, all of the cut foodstuff will be transferred to a guide tube <NUM>. The guide tube <NUM> guides the cut foodstuff towards and into contact with the secondary cutter <NUM>. The cut foodstuff travels through the rotating secondary cutter <NUM> which cuts/shapes the foodstuff further to create a predefined shape and size.

Claim 1:
A food processing apparatus (<NUM>) for the cutting of foodstuff comprising:
a guide (<NUM>) having an open first end (<NUM>) and a second end;
a primary cutter (<NUM>) located at or proximal the open first end (<NUM>) of the guide (<NUM>) and;
at least one secondary cutter (<NUM>) located at or proximal the second end of the guide (<NUM>), distal the first end (<NUM>);
wherein the guide (<NUM>) is configured to guide foodstuff cut by the primary cutter (<NUM>) towards and into contact with the at least one secondary cutter (<NUM>) for further cutting and/or processing by the at least one secondary cutter (<NUM>) such that the foodstuff passed through the at least one secondary cutter (<NUM>) is shaped to a predetermined shape,
wherein the secondary cutter (<NUM>) is arranged to rotate relative to the primary cutter (<NUM>),
wherein the at least one secondary cutter (<NUM>) comprises a cutting blade (<NUM>),
wherein the blade (<NUM>) of the at least one secondary cutter (<NUM>) is configured for cutting the foodstuff such that the foodstuff is shaped to the predetermined shape,
wherein the cutting blade (<NUM>) has a taper and/or sweep that is configured to encourage the foodstuff to move through the at least one secondary cutter (<NUM>) and to encourage rotation of the cutting blade (<NUM>), the at least one secondary cutter (<NUM>) being rotatably driven by the foodstuff as the foodstuff is forced through the at least one secondary cutter (<NUM>).