Bread slicers (bread slicers) are designed for cutting loaves, shaped, hearth bread into slices of various thicknesses. Bread slicing machines are widely used in catering establishments, bakeries.

Bread slicers are divided according to the principle of operation, productivity and the shape of the knives:

1. Bread slicing machines of periodic and continuous action (with a horizontal or inclined pickup table),

2. Bread slicers with rotary and reciprocating blades.

Industrial bread slicers have high productivity. This machine can cut up to 300 loaves in one hour.

Slicers

Slicers are widely used in public catering establishments, in procurement enterprises, in supermarkets.

Slicer - a compact electromechanical device for cutting gastronomic products, bread, meat for steaks, fish fillet etc.

Slicers can be with automatic, semi-automatic and fully mechanical control.

Automatic slicers. AT production shops large enterprises install, as a rule, automatic slicers with program control. The product is held by two clamping devices, and the carriage reciprocates. In practice, such slicers are often included in a production line: the product is cut, placed in trays, packaged with film, a label with a barcode is pasted, and the product is ready for display on the showcase.

Semi-automatic slicers are the most popular type of slicers. In these models, the drive turns the circular knife, the product is pressed by a special device, and the carriage is manually directed towards the knife and back.

Mechanical slicers (rare models). Hand-assembled units with articulated carriage, handwheel and extended console. Both restored and newly created models are presented on the market. In addition to their main function, these slicers can decorate any room.

The body of the slicer is made of stainless steel or anodized aluminum.

Slicer main details:

movable carriage,

guide panel,

disc knife,

clamping device,

Adjustment node.

Dishwashers

Dishwasher-- electromechanical installation for automatic dishwashing. It is used both in catering establishments and at home. The dishwasher is connected to electricity, plumbing and sewerage.

Training. Dishes are placed in baskets and trays designed for dishes different types. The washing program is selected. Detergent (powdered or tableted) is loaded into special containers, or a concentrated washing liquid designed specifically for dishwashers is supplied.

Soak. As with hand washing, soaking is good for removing dried-on or burnt-on food fragments. Dishes are splashing cold water with little (or no) detergent and left for a while. Subsequently, when washing, soaked residues are removed much easier.

Washing. The process proceeds as follows: water of the required temperature (depending on the selected washing program) with detergent under pressure is sprayed in thin streams by rotating sprayers on the dishes both from below and (depending on the model) and from above, washing off food residues and grease.

Rinsing. At the end of the washing procedure, several rinse cycles take place clean water with the addition of a rinse aid, thanks to which no traces of dried water drops remain on the dishes after drying.

Drying. Then, if the machine has a drying function, the dishes are dried. This happens either with the help of a stream of hot air (less common), or by the method of moisture condensation. The last method is implemented as follows. During the last rinse of the dishes, the water (and, as a result, the dishes themselves) is heated. Then the water is removed, and the cooling walls of the machine condense on their inner surfaces the moisture evaporating from the hot dishes. The latter flows down the walls into a common drain.

At catering establishments for cutting bread and gastronomic products, the MPX-200 and MPG-300A machines are used, respectively.

(rice. 9.1) designed for grinding bread and bakery products. Cast iron bed 2 machine is installed on the table. The processing chamber is a hollow casing 4, inside which there is a working body - a disk knife 8. In the upper part of the casing, a grinding device b is fixed, and in the lower part there are two windows: loading and unloading, each of which is adjacent to the corresponding tray. The carriage is located on the loading tray 20 for fixing bread and feeding it into the cutting zone. Bread is fixed on the carriage with needle grips 21, the carriage itself is engaged with the drive shaft by a screw 16 with handle 19 with roller 17.

Above both trays there are safety devices to prevent the hands of service personnel from getting into the grinding area. Above the loading tray is a safety grill 3, and above the unloading flap there is a folding flap 5. On the side surface of the casing, on one side, there is a mechanism for adjusting the thickness of the sliced ​​bread slices, and on the other, a handle 27, 28for knife rotation (during sharpening or when removing waste).

To turn on the machine, a push-button switch with "Start" and "Stop" buttons is fixed on the frame 1.

The drive mechanism consists of an electric motor 10, V-belt 9 and chain 7 gears, main shaft 24, 26, on which the counterweight is located 25 with bracket and another chain drive 7. Using an eccentric with a connecting rod put on it 15 the drive shaft is connected to the lead screw via a freewheel 23.

An electromagnetic brake with a release handle is located on the motor shaft. 11. The freewheel clutch turns the reciprocating movement of the connecting rod into intermittent rotary motion lead screw. Safety lock

Rice. 9.1.a - general form; b - kinematic scheme of the thread grating 18 and hinged shield automatically turns off the engine when they are opened.

Operating principle. When the machine is turned on, the movement from the engine is transmitted in two directions: to the circular knife and to the carriage with bread. Through the V-belt and chain transmission, the rotation is transmitted to the main shaft. Then, with the help of a counterweight and a bracket, the knife moves in a circle, and with the help of a chain drive, the knife rotates around its axis. Thus, the circular knife receives a planetary movement.

From the main shaft through the eccentric, connecting rod and freewheel, the lead screw receives intermittent rotational motion and moves the carriage with bread towards the knife intermittently progressively. The machine is balanced so that when the knife is in the upper position of the casing, the bread moves, and when the knife is lowered, the carriage stops and the knife cuts a slice of bread of a certain thickness. The knife begins to rise again, and the carriage pushes the cut slice onto the receiving tray 22, and the cutting cycle is repeated. Machine productivity - 200 cuts (slices) per minute.

Bread slicer AHM-300A "Yanichar"(Fig. 9.2) by ATESI is made of stainless steel. It cuts bread in perfectly even slices, without breaking it or crumbling thanks to the crescent shape of the knife. The advantage of this bread slicer is that it cuts bread into perfectly even slices. The machine can cut up to 300 loaves per hour from 5mm to 20mm thick. Occupational injuries are eliminated due to the blocking that turns off the machine when the loading tray cover is opened, the cutting process is completed, the discharge tray cover is opened, and the casing is removed.

The machine consists of the following parts: housing, electric drive, feeder, loading and unloading devices.

casing 1 made of sheet steel and together with the frame constitutes the body of the machine. On the right side of the casing there is a door 11, providing access to the regulator, which is adjusted to a certain thickness of the cut slices.

Knife 14 has a fence 6, which is easily and conveniently removed from the machine for checking and replacing the knife and cleaning the machine from crumbs.

A box is installed on the left side of the casing 2 to collect crumbs. The drive of the machine consists of an electric motor 16 and two-stage V-belt transmission 17. The shaft drives the blade 14 and at the same time transmits the movement to the feeder

Rice. 9.2. Bread slicer "Janychar": a- general form; b- in section; in- kinematic diagram

to a structure consisting of an eccentric 19, connecting rod 20, unidirectional clutch 21, shaft 24, gear bevel 28 and chain 23 gear and pusher 13.

The feeder consists of two sprockets and a chain to which two fingers are attached on opposite sides. 26, acting on the pusher and moving it to the knife. The return of the pusher to its original position occurs under the action of a spring 25 and crawler 27.

On an eccentric 19 a regulator with a scale having divisions of 5, 10, 15, 20 and 25 mm is installed to regulate the thickness of the cut slices of bread.

Boot device 7 consists of a tray, cover 9, interlock switch 8 and guide plates 15. The tray is made of stainless steel, and the lid is made of plexiglass, which meets sanitary and hygienic requirements.

The unloader consists of a platform 3, lids 4 made of plexiglass and interlock switch 5.

The machine is put into operation by means of a plug connector 12 and pushbutton station 10.

Operating principle. When the machine is put into operation, the movement from the electric motor 16 via two-stage V-belt transmission 1 7 get shaft 18 and a knife attached to it 14. From the same shaft 18 through eccentric divider 19, connecting rod 20 and unidirectional clutch 21 the shaft is driven 24, and from it through a bevel gear 28 - chain 23, with fingers 26 feeding device. The fingers, moving with the chain, move the pusher 13, who in turn feeds the bread to the knife.

When the finger moves the pusher 13, creeper 27 stretches the spring 25. Upon reaching the leftmost position, the finger 26 releases the pusher 13 and the latter under the action of a spring 25 returns to its original position. At this point, the second finger actuates the limit switch 22 and the car stops.

When the covers of the loading and unloading devices are open, the machine does not turn on.

In canteens, large enterprises in catering and in bakeries, the optimization of labor costs plays an essential role. Buying professional bread slicers, you can fully automate the process pre-sales preparation of bread. In a matter of seconds, such machines will ideally cut bread, loaves, rolls into even pieces of the thickness you need! You will instantly appreciate the time and cost savings from automatic slicing of baked goods. A professional bread slicer guarantees not only ease of use, but also safety, endurance and absolute hygiene.

Impeccable machines for cutting loaves and bread

For canteens, catering companies and restaurants, an electric bread slicer will provide an invaluable service. Firstly, even, neat cutting of bread looks more aesthetically pleasing on the serving table. Secondly, impeccable observance of portion norms will optimize costs. Such results cannot be achieved by slicing loaves and bread by hand. In this section, you will purchase machines with a semi-automatic or automatic control system.

Depending on the size of your business, you can buy tabletop bread slicers for restaurants, supermarkets and cafes, or industrial bread slicers stream type, with conveyor supply of loaves. The productivity of professional models reaches from 800 to 8400 loaves of bread per hour. Thanks to the latest developments of a new generation, they flawlessly cut bread of various varieties, hardness and softness, and even freshly baked loaves that are difficult to cut evenly.

The thickness of cutting pieces in machines varies from 8 to 16 mm. A number of models are equipped with additional knife frames to obtain slices with a different thickness. When working with bread made from rye flour, it is worth giving preference to desktop bread slicers with an automatic food lubrication system for Teflon knives. This will provide the machine with high performance and excellent results. Various auxiliary functions in electric bread slicers such as: adjusting the pressure of the upper limiter or loaf pusher; the ability to change the cutting geometry (longitudinally, horizontally, obliquely); several speeds; blocking the start of the slicer when the lid is open; forcing an air flow to open packaging bags; motor overload protection; drawer for cleaning from bread crumbs; touch screen display with counter of finished products, information about maintenance or replacing knives, will create additional convenience.

Electric bread slicers from our online store boast high performance, reliable internal components, high quality blades, ergonomic design, compact size and easy operation. Powerful, durable and nimble, they are able to process various types and shapes of bread, guaranteeing you excellent results, personnel safety and long term of perfect work.

Chapter 7

EQUIPMENT FOR CUTTING BREAD AND GASTRONOMICAL PRODUCTS

BREAD CUTTING MACHINES

Bread slicers are designed for cutting bread into slices of a given thickness. Currently, catering establishments use machines for cutting bread MPX-200 and XPM-300M.

Bread-cutting machine MRH-200(Fig. 7.1) consists of the following parts and mechanisms: a frame, a body 4, a drive, a loading 5 and a receiving 1 tray, a cutting mechanism 6, feed mechanisms, cutting thickness control, a grinding device 2 and a push-button panel 3. circular knife equipped with a counterweight. In the lower part of the body on both sides there are two windows: for feeding bread to the knife and for exiting sliced ​​bread slices.

The drive of the machine consists of an electric motor, V-belt and chain drives. It provides the planetary movement of the knife and the supply of bread to the zone of its rotation. For manual control of the knife, the machine is equipped with a special handle mounted on the left side of the body.

The feed mechanism consists of a running shaft and a carriage with needle grippers for bread. During operation of the machine, the running shaft with the help of a connecting rod and a coupling rotates only in one direction, ensuring that the carriage with bread is fed to the left, into the knife rotation zone.

The cut thickness mechanism consists of a disc with divisions of the cut thickness and a shaped fastening nut. The cutting mechanism is a knife disk that has a planetary motion, as it rotates around its own axis.

Rice. 7.1. Bread-cutting machine MRH-200:

1 - receiving tray; 2 - grinding device; 3 - push-button panel; 4 - body; 5 - loading tray; 6 - cutting mechanism

The machine is equipped with a grinding device, which serves to sharpen the knife disk and consists of two carborundum grinding disks.

The sharpening device is located in the upper outer part of the bread slicer. There are also two buttons connected to two scrapers, which are placed inside the machine body. When you press the buttons, the scrapers are pressed on both sides of the knife disk and clean it of adhering bread.

When the machine stops, the braking device is automatically activated, which dampens the inertial moment of the disc knife after the machine is turned off.

An electric lock switches off the machine after the end of cutting bread and an open protective grill and if the receiving tray is not in the right end position. To turn on and stop the machine, a push-button switch with "Start" and "Stop" buttons is installed.

The principle of operation of the MRH-200 bread-cutting machine. When the machine is turned on, the rotation from the electric motor through the V-belt and chain transmission is transmitted to the main shaft, and from it to the running shaft and the disk knife. When cutting bread, the knife disk makes planetary motion. The running shaft transmits intermittently progressive motion to the carriage, in which, with the help of a needle gripper, the bread is fed to the knife. Thus, the bread is fed to the knife at the moment when it is in the upper position. During cutting, the bread is stationary. The cut pieces are collected in the receiving tray and then fed into the prepared container.

Specifications bread cutting machine MPX-200

The XRM-300M bread-cutting machine differs from the MPX-200 machine in that it does not have a protective grill and a safety device on the loading and unloading trays.

Rules for the operation of the bread-cutting machine MPX-200. The bread cutting machine is installed on the desktop and connected to the mains using a plug connector. Before starting work, the machine is inspected, its condition is checked and the engine shaft is released by turning the brake handle counterclockwise until it stops. Then they check the machine at idle and set the thickness of the sliced ​​bread, for which they loosen the shaped nut and turn the dial with divisions to the desired size of the thickness of the slices of bread. After that, tighten the shaped nut. As a rule, a slice thickness of 15 ... 16 mm is used for bread. Then, opening the protective grille and moving the carriage to the right position, fix the bread on it, lower the protective grille, press the "Start" button. After the machine is turned on, bread is cut and, as soon as the carriage with bread takes the leftmost position, the carriage travel limiter will press the “Stop” button, the machine’s engine will turn off and the electric brake will turn on at the same time. After stopping the machine, raise the guard rail, move the carriage to the right along the tray, put in the bread, close the grill and continue cutting bread. When working on the machine, you must follow safety precautions, do not push the bread with your hand through the window and do not speed up the unloading of bread, as you can injure hands of attendants.

Table 7.1. Possible malfunctions of sky cutting machines, their causes and solutions

The quality of cutting bread depends on the condition of the blade disc. Blunting it or sticking pieces of bread to it worsens the quality of cutting and increases product losses. Therefore, the circular knife is sharpened or cleaned daily from the remnants of bread. For sharpening, the circular knife is set to the upper position, the counterweight is fixed with a locking screw and the grinding device is rotated 180 ° so that its grinding wheels are located on both sides of the knife.

Then, the knife manual control handle is released from the machine body, rotating it in the direction of the arrow indicated on the machine body, the circular knife is sharpened.

To periodically clean the knife from bread, you need to simultaneously press the two scraper control buttons while rotating the handle of the disk knife. The scrapers, pressing against the rotating knife disk from both sides, will clean it from the adhering crumb of bread.

After finishing work on the machine, it is turned off and disconnected from the mains, cleaned of bread crumbs with a special tool and wiped with a dry cloth.

Some possible faults arising during the operation of machines for cutting bread, their causes and remedies are presented in Table. 7.1.

First sausage cutting machine appeared at the end of the 19th century, although the name itself, of course, is later. The inventor of this device is the Dutch butcher Wilhelm van Berkel. Naturally, since then there have been many models that are constantly being improved. But at the heart of any device, from a simple home with a minimum of functions to the most expensive industrial electric knife with many programs, is a protected rotating circular knife, to which a carriage with a product pressed against it drives up. Sliced ​​products (ideally even pieces or slices with exactly the specified thickness) are usually stacked in a special pallet.

By type of use, manual, semi-automatic and automatic units are distinguished.

Manual slicers- these are rather outdated or rare models. The whole process of pressing the product, the movement of the carriage and the circular knife is carried out manually. Such devices are usually used in the gastronomic departments of small stores.

semi-automatic machines - Most Popular. In such devices, the drive ensures the rotation of the disk knife, and the carriage with the product moves manually. Such units find their application in hypermarkets, large grocery stores and small businesses.

Automatic slicers – those in which the product is held on the carriage by special clamping devices, the carriage, like the circular knife, moves automatically. They are used in large manufacturing and processing enterprises.

The scope of use of slicers is very wide: in the family kitchen, in catering establishments, in industry. And if our housewives are used to cutting everything “the old fashioned way” by hand and are afraid of newfangled technology, then it is impossible to do without them in restaurants, cafes, shops and food factories.

According to the scope of use, slicers are divided into household, professional and industrial.

household machines – the simplest options that are used to make salads or sandwiches in the home kitchen. They are easy to use and, as a rule, are universal devices. At the request of the hostess, they cut the products into slices, cubes or slices. Some manufacturers offer a "protection for children" (or from accidental activation) function.

Professional and industrial slicers used in shops and catering establishments. There are many more models and possibilities. There are devices of various sizes, different capacities, with automatic or manual feed, for cutting one type of product or universal, automatic or semi-automatic, with additional trays for chopped products, with the function of automatic stacking of cuts, with the function of automatic cooling, self-sharpening, etc.

Very often, manufacturers complete devices with additional equipment, such as a second pallet or sharpening device for a knife, additional legs for the device, etc.

Depending on the material with which the slicer works, there are machines for cutting cheese, sausages, meat, electric knives for fish, vegetables and fruits, bread, etc. There are also universal machines that can work with any products, as well as those that work with exotic ones, for example slicer for pineapple. Devices of this type are adapted and meet the requirements of cutting a single product.

For example, cheese cutting machine has a Teflon-coated knife, thanks to which the product does not stick to the knife.

And the knife of a bread slicer is usually serrated or sharpened in waves to prevent excessive crumbling of bread.

Meat slicers have a similar device, since frozen meat is very hard, then its knife also has notches (only smaller and sharper), which “tear” meat fibers more easily.

Fish slicers usually equipped with a special floating carriage , which lifts a piece of fish relative to the knife at a slight angle. To facilitate the work, it is recommended to cut it frozen. However, these devices are not suitable for cutting smoked or salted fish. For cutting such fish, guillotine slicers are usually used.

The first thing that professionals advise to pay attention to is the manufacturer of the slicer. Italian, Danish, Polish, German and Chinese manufacturers are represented on the Ukrainian market. Chinese electric knives are relatively cheap, but professionals prefer "Italians" or "Germans". German appliances are valued for using knives from the world-famous Solingen company. As for Italian companies, they have long and firmly taken the lead in the production of professional equipment in general and slicers in particular, and the names of such companies as Beckers, RGV, Celme, Fimar, Fama, Silmar are synonymous with excellent quality and reasonable prices for professionals.

According to the location of the blade, they are divided into two large groups- gravitational and vertical. For vertical knives, the knife is located at an angle of 90 °, and for gravity ones, at a smaller angle. Due to this, the cut product falls onto the tray under the influence of gravity.

The device and principle of operation of equipment for cutting gastronomic products.

When preparing vitamin salads, mechanisms of the MS type, powered by a universal drive, are used to cut cucumbers and tomatoes. Figure 3 shows a structural diagram of the MC27-40 mechanism.

It consists of a loading hopper, a circular knife, a gearbox, a movable platform and a sharpener. The loading hopper has four cells of different diameters and shapes. The mixed gearbox consists of a worm and bevel gear pairs. The worm pair drives the loading hopper, the conical pair drives the disc knife. A platform is installed under the loading hopper, which is raised or lowered by a special screw device, thus adjusting the thickness of the cut slice. The rotation from the universal drive is supplied to the hopper and the knife. The productivity of the mechanism is 16 ... 40 kg/h.

For fine grinding of fresh vegetables and fruits in the production workshops of medium and large dietary catering establishments, machines of the MISO type are used. The main working body of this equipment is a vertical shaft, which receives rotation from an electric motor through a V-belt transmission. The upper part of the loading hopper serves as a receiving funnel, the lower part - as a working chamber, in which there is a grater and a rotating rotor.

Cutting greens (dill, parsley, celery, parsnip, sorrel, onion) is carried out by a UNZ-type device, consisting of a drive, upper and lower belt conveyors, knife discs, a mechanism for switching the product feed rate, a casing, a knife sharpening unit, a housing, a working cameras.

To prepare a side dish from vegetables, vegetable cutters of the UMM type are used.

For cutting gastronomic products (sausages, ham, rolls and cheeses), machines of various types of domestic and foreign production are used. The most widespread in public catering establishments are universal machines of the MRGU type of various brands.

Their principle of operation is to cut products with a rotating circular knife that performs reciprocating motion.

The rotation from the electric motor through the worm gearboxes is transmitted to the disk knife, and through the articulated four-link mechanism and the lever - to the tray with the product, while the tray receives reciprocating motion, and the disk knife - rotational. When the tray moves towards the circular knife, a slice is cut off from the product, which, passing through the gap between the knife and the support table, enters the substituted container. The rest of the product rests on the surface of the knife. When the tray moves in the opposite direction, the product slides from the surface of the knife onto the support table, falling under its own weight to a distance equal to the thickness of the slice.

The sliced ​​products pass between the knife and support table, enter the tray or onto the pintle conveyor and ejector, which stack them on the discharge tray. After the end of cutting, the machine switches off automatically.

The required cutting thickness of the product is regulated by a graduated dial. The mechanism for setting the thickness of the cut is a support table, which is moved by the handle relative to the plane of the knife. There is a dial on the handle.

The drive of the machine consists of an electric motor, two worm gears and a crank mechanism. One gearbox drives the disc cutter, the other drives the product tray.

Along with domestic equipment, imported cutting machines, the so-called slicers, are used. The Italian F-195 slicers are widely used; S-220; F-250E; F-275E; F-350E for cutting deli products.

To cut gastronomic products into very thin slices, place them in the freezer for 2 to 4 hours beforehand.

Cutting is not allowed meat products with bones.

Fried meat: roast beef, pork, lamb, ham.

Boneless fried meat must be removed from the oven 15-20 minutes before slicing. The meat will be juicier and the cuts will be more even. The size of a piece of meat should not exceed 110x100x90 mm. If the roast is tied with twine, the twine should be removed before cutting.

Sliced ​​beef brisket into thin slices.

After cooking, place the beef brisket in the refrigerator overnight to cool in its own juice. Before cutting, drain the juice and save it, dry the meat with paper towels. Trim off excess fat. Cut the brisket into slices of the desired thickness. To serve hot, place the sliced ​​brisket on a heat-resistant dish, pour over a little juice and place in an oven preheated to 150C for 30 minutes.

Cold meat gastronomy.

It is not recommended to cut cold meat gastronomy for the future, because. in sliced ​​form, it is worse stored and loses its taste. For best results, it is recommended to pre-cool the products. Remove the entire wrapper before cutting. For uniform cutting, the pressure on the product holder must be constant and not too strong.

Bakery products

Freshly baked bakery products should be cooled before cutting. For best results, it is recommended to cut bread that is a day old or slightly stale.