KR20150134935A - The manual machine cut various vegetables. - Google Patents
The manual machine cut various vegetables. Download PDFInfo
- Publication number
- KR20150134935A KR20150134935A KR1020140062424A KR20140062424A KR20150134935A KR 20150134935 A KR20150134935 A KR 20150134935A KR 1020140062424 A KR1020140062424 A KR 1020140062424A KR 20140062424 A KR20140062424 A KR 20140062424A KR 20150134935 A KR20150134935 A KR 20150134935A
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- South Korea
- Prior art keywords
- frame
- press
- knife
- plate
- top plate
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- 235000013311 vegetables Nutrition 0.000 title abstract description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 8
- 229910000831 Steel Inorganic materials 0.000 claims description 7
- 239000010959 steel Substances 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 5
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000011120 plywood Substances 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
-
- 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
- B26D1/01—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 involving a cutting member which does not travel with the work
- B26D1/04—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 involving a cutting member which does not travel with the work having a linearly-movable cutting member
- B26D1/06—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 involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates
- B26D1/08—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 involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates of the guillotine type
- B26D1/09—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 involving a cutting member which does not travel with the work having a linearly-movable cutting member wherein the cutting member reciprocates of the guillotine type with a plurality of cutting members
-
- 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
- B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
- B26D3/24—Cutting work characterised by the nature of the cut made; Apparatus therefor to obtain segments other than slices, e.g. cutting pies
- B26D3/26—Cutting work characterised by the nature of the cut made; Apparatus therefor to obtain segments other than slices, e.g. cutting pies specially adapted for cutting fruit or vegetables, e.g. for onions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
Description
1.각종 채소류 무, 감자, 양파, 양배추 등을 식 재료로 다양한 음식에 알맞게 재단하는 방법이 오늘날까지 오직 수작업에 의존하여 온 현실이다.1. Various Vegetables The way to cut vegetables, potatoes, onions, cabbage, etc. in a variety of foods with food ingredients has only been hand-made until today.
2.이에 채소 식 재료를 각 음식에 알맞게 재단하는 방법, 유압의 프레스 힘과 스탠레스 강선을 이용하여 손쉽고 능률적으로 다양하게 재단하는 방법이다.2. It is a method to cut vegetable material appropriately for each food, and to easily and efficiently cut variously by using hydraulic press force and a stainless steel wire.
1.적당한 유압의 프레스 힘을 이용.1. Use a suitable hydraulic pressure force.
2.0.3mm이하의 스텐레스 강선을 간격이 균일한 철망 틀로 만들어 사용.Stainless steel wire of 2.0.3mm or less is used as a uniform wire mesh frame.
3.제1도와 같이 제1도의 c의 제7도의 4와 같이 망치부위에 프라스틱 도마를 장착하고, 제1도의 B와 같이 제1도의 A의 상판의 홈에 규격에 알 맞는 강선 철망 틀을 받침대로 끼워, 그 위에 재료를 올려놓고 프레스 손잡이만 가볍게 누르면 원하는 모양대로 제도가 되어 밑 콘테이너 박스로 떨어지는 방법. 3. As shown in Fig. 1, c, Fig. 7, Fig. 7, Fig. 1, Fig. 7, Fig. 7, Fig. , Put the material on it, press lightly on the press knob, and drop into the bottom container box with the desired shape.
1.뿌리채소 무,감자,양파 등, 잎채소 양배추 등을 사용 각각 음식에 알맞게 재단하는 과정이 식칼로 낱낱이 한 토막씩 자르는 작업을 수작업에 의존, 많은 노동력과 많은 시간이 필요로 하는 고된 작업이다.1. Root vegetables Using potatoes, onions, and leafy cabbage, the process of cutting each food appropriately is a hard work that requires a lot of labor and a lot of time, depending on the manual work of cutting the individual pieces with a knife.
2.칼을 사용하므로 전문적인 숙련과 안전을 요하는 작업이다.2. Because it uses knife, it is professional skill and safety work.
3.음식을 조리 생산하는 주방 문화는 보이지 않는 중노동의 사각지이다.3. The kitchen culture that cooks and produces food is a blind spot of hard labor.
1.제7도의 4와 같이 소형 프레스기기의 망치부위에 프리스틱 도마를 장착시킨 프레스기기를 제2도의 상판에 볼트로 고정.1. As shown in Fig. 7 of Fig. 7, a press machine equipped with a freeboard on the hammer of a small press machine is bolted to the top plate of the second figure.
2.프라스틱 도마와 맞닿는 제2도 4의 홈에다 제4도 큰칼 틀과 제5,6도의 규격대로 제작된 철망 식 스탠 강선 틀을 필요한 규격에 따라, 알맞은 틀을 끼워놓고 프레스 손잡이를 가볍게 눌러 주면 된다.2. In the grooves of FIG. 2, which abuts against the plastic cutting board, according to the required standard of the fourth large-scale curling frame and the wire-mesh steel wire frame manufactured according to the standard of the 5th and 6th degrees, press the press knob lightly do.
3.재료가 크고 긴 무 같은 재료 등은 큰칼을 키우고 왼손으로 재료를 잡고 절단부위를 칼 위에 올려놓고 프레스 손잡이를 누르면 절단된 부위는 밑 콘테이너로 떨어지고 왼손에 남은 부위는 다시 칼 위에 올려놓고 반복한다. 큰칼을 사용할 때만 왼손으로 재료를 잡아준다.3. The material is big and long, and the material like the bigger, the big knife is raised, the material is held with the left hand, the cut part is placed on the knife, and when the press knob is pressed, the cut part falls down to the container and the left part is put on the knife again . Only hold the material with your left hand when using a large knife.
4.크게 재단이 끝난 재료나, 철망 식 틀에 들어갈 수 있는 작은 재료 양파 감자 양배추 등은 음식의 규격에 알맞은 틀을 끼우고 재료를 틀에 올려 만 놓고 프레스 손잡이를 누르면 원하는 모양으로 밑 콘테이너 박스로 모아 진다.4. Large-scaled material, small pieces of material that can be put into a wire netting mold, onion potato cabbage, etc. Put the frame appropriate to the food standard, put the material on the frame, press the press handle, Gather.
5.큰칼 틀과 각종 규격의 철망 틀은 갈아 끼우기가 아주 간편하고 대량으로 작업을 하여도 간편하고 실용적이다. 5. Large curved frame and various kinds of wire mesh frame are very easy to put on and it is simple and practical to work in large quantities.
.획기적인 노동력과 시간절약.Breakthrough labor and time saving.
2.필요로 하는 다양한 재료 재단을 일정한 규격으로 재단되며 제품의 모든 제질이 스텐레스이므로 위생적이며 안전성이 우수하다.2. Various material cuts required are cut to a certain standard. All of the products are made of stainless steel, so they are hygienic and safe.
3.단 시간 내에 대량으로 균일하게 재단할 수 있고 실용성이 우수하다.3. It can be cut uniformly in a large amount in a short time and has excellent practicality.
4.상판 밑으로 콘테이너 박스가 들어갈 수가 있어 편리하다.4. It is convenient because the container box can be inserted under the top plate.
5.반 영구적이고 다양한 틀을 작업시마다 교체하기가 용이하고, 아주 안전하다. 5. Semi-permanent and varied frame is easy to replace, very safe at work.
제1도는 전체 모형도
A부분은 상판.
B부분은 큰칼 틀이나. 철망 식 틀이 들어갈 홈.
C부분은 유압의 힘을 이용한 소형 프레스.
제2도는 제1도의 A부분의 상판의 세부모형도.
1은 스텐레스 합판으로 도포한 상판.
2는 제1도의 C부분 프레스를 장착할 볼트 구멍.
3은 홈에 들어갈 각종 틀의 받침 턱(1.5cm깊이,0.5cm 둘레의 받침 턱)
4는 각 규격의 틀과 큰 칼 틀이 들어갈 홈.
5는 상판을 받치는 상다리.
6은 바닥 수평을 조절하는 볼트 식 조절 판.
제3도는 제2도의 뒷면 평면도.
1은 상판 전체를 고정시켜 주는 강판.
2는 상다리
3은 상판 뒷면
4는 틀이 들어갈 홈.
제4도는 제2도 제3도 4 홈에 들어갈 큰칼 틀의 사시도.
1은 스텐레스 재질의 큰칼.
2는 가로 세로를 잡아주는 1cm넓이의 고정판.
3은 두께 2mm의 깊이 1.5cm의 사각 틀. 홈의 받침대를 지지해 큰칼을 고정시켜줌
제5도는 상판 홈에 들어갈 틀의 다양한 규격의 대표 모델 사시도.
1은 두께 2mm에 폭1cm 스텐레스 재질의 정 사각형
2는 강선의 가로 폭.
3은 강선의 세로 폭.
4는 두께 2mm에 깊이 1.5cm의 상판 홈의 받침대를 받쳐주는 정사각형.
제6도는
제5도를 표준 규격으로 한 각 10 틀의 스텐 강선의 가로 세로 간격 표.
제7도는 프레스 모형도
1은 프레스 헤드.
2는 프레스 손잡이.
3은 프레스 역 활을 하는 망치
4는 3에 부착된 프라스틱 도마 (중앙 부분은 2mm볼록)
5는 상판에 고정한 볼트 구멍.
6은 본체를 지지하는 중심 받침대. Fig. 1
Part A is the top plate.
Part B is a large curtain. A groove into a wire mesh frame.
Part C is a miniature press using hydraulic force.
FIG. 2 is a detail view of the top plate of the portion A of FIG.
1 is a top plate coated with stainless steel plywood.
2 is a bolt hole for mounting the C partial press of FIG.
3 is the base of each frame (1.5cm deep, 0.5cm around base)
4 is a home where each frame of the standard and a large cut frame are included.
5 is the top plate supporting the top plate.
6 is a bolt-type adjustment plate that adjusts the floor level.
FIG. 3 is a rear plan view of FIG. 2; FIG.
1 is a steel plate that fixes the entire top plate.
2 is a staple
3 is the back of the top plate
4 is the home where the frame is placed.
FIG. 4 is a perspective view of a large curved frame to be inserted into the groove of FIG.
1 is a stainless steel large knife.
2 is a fixed plate with a width of 1 cm to hold the length and width.
3 is a rectangular frame with a thickness of 2 mm and a depth of 1.5 cm. Supports the base of the groove to secure the large knife
Figure 5 is a representative model perspective view of various sizes of molds to be inserted into the grooves of the top plate.
1 is a square of 2 mm in thickness and 1 cm in width of stainless steel
2 is the width of the steel wire.
3 is the vertical width of the steel wire.
4 is a square with a thickness of 2 mm and a depth of 1.5 cm to support the base of the top plate groove.
6
Table of horizontal and vertical spacing of 10 steel frames of steel with standard dimensions of 5.
FIG. 7 shows a press model
1 is a press head.
2 is a press handle.
3 is a hammer with a press bow
4 is a plastic board attached to 3 (2mm convex center part)
5 is a bolt hole fixed to the top plate.
6 is a center pedestal supporting the main body.
1.재료가 큰 것(무,양배추등)이든 작은 것(감자, 당근등)이든 1차 크게 재단을 하고자 할 때는 큰칼 틀을 홈에 끼워 사용을 하고 1차 재단을 끝낸 재료는 음식에 알맞은 규격의 철망 틀을 골라 상판 홈에 끼워 사용한다. 1. When you want to cut a large piece of material (radish, cabbage, etc.) or small ones (potatoes, carrots, etc.) first, use a large curved frame in the groove and use the material after the first cutting, And use it by inserting it into the groove of the upper plate.
2.큰 칼 틀을 사용할 때는 무, 당근 등 길이가 긴 재료는 왼손으로 재료를 잡고 알맞은 길이로 칼 위에 올려놓고 오른손으로 프레스 손잡이를 누르면 알맞은 길이로 절단이 되어 밑 콘테이너 박스에 떨어지고 나머지는 다시 반복하면 된다. 감자 양배추 이등분할 때는 칼 위에 올려놓고 손잡이를 누르면 된고, 양파 같은 것은 바로 알맞은 개수로 올려놓고 손잡이를 누르면 된다.2. When using a large knife frame, hold the material with the left hand, such as radishes and carrots, with the correct length on the knife, press the press knob with the right hand, cut into the appropriate length, . Potato cabbage When you split the halves, put the knife on the knife and press the knob.
3.큰칼 틀을 사용할 때만 재단이 덜된 부위만 왼손으로 밑으로 떨어지지 않게 잡아준다.3. When using a large curved frame, hold only the lower part of the foundation so that it will not fall down with your left hand.
4.1차 손질한 재료나 그냥 올려놓을 수 있는 양파 양배추 등 재료는 규격이 알맞은 틀을 골라 끼워 사용하면 된다.4.1 Materials such as onion and cabbage that can be trimmed or just put on can be used by selecting the proper frame.
5.다양하게 이용하면 각종 모양의 깍둑이에서 각종 말랭이에까지 각종 음식 재료 재단을 손쉽게 편리하게 다량으로 할 수가 있다. 5. It can easily and conveniently make various kinds of food material cuts from various kinds of slices to various kinds of malaysia.
제1도의 C부분에 대하여 제7도의 프레스의 사시도 이다
제1도의 B부분에 대하여 제4,5,6도의 설명 내용이다.
제1도의 A부분에 대하여 제2,3도의 설명 내용이다.Figure 7 is a perspective view of the press of Figure 7 with respect to part C of Figure 1
4 and 5 and 6, respectively.
2 is an explanatory view of the portion A in FIG. 1.
Claims (4)
The seventh aspect of the present invention is characterized in that a small hydraulic press is fixed to a top plate and a plastic cutting board is mounted on the end of a hammer for transmitting a force with an area of 90%
As shown in Fig. 2, the stainless steel upper plate has a groove and a width of 0.5 cm and a depth of 1.5 cm, which supports the frame in the grooves that sandwich the various wire mesh frames and the large curtain frame, and the legs and legs A bolt-type throttle plate for adjusting the horizontal level at the bottom, and a pedestal for supporting the press force by the steel plate at the rear surface of the upper plate as in the third aspect.
FIG. 2 is a cross-sectional view of a cutter frame of FIG. 4 which can fit into a groove, and FIG. 5 and FIG.
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KR1020140062424A KR20150134935A (en) | 2014-05-23 | 2014-05-23 | The manual machine cut various vegetables. |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019022374A1 (en) * | 2017-07-25 | 2019-01-31 | 김영중 | Manual food ingredient cutter |
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2014
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2019022374A1 (en) * | 2017-07-25 | 2019-01-31 | 김영중 | Manual food ingredient cutter |
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