A method and system is provided for generating batches of food pieces, and includes: conveying incoming food objects through at least one cutting device, where the at least one cutting device is configured to cut the incoming food objects into plurality of food pieces according to at least one first cutting rule, conveying the resulting plurality of cut food pieces to at least one batching system where at least one batch is generated fulfilling at least one first criterion including at least one first weight target. The at least one first cutting rule is selected in accordance to the at least one first weight target such that the resulting weight distribution of the plurality of food pieces entering the batching system fulfils at least one first pre-defined weight target distribution adapted to the at least one first weight target.

An animal ribcage primal cut having a bone array located therein is portioned into one or more sub primal cuts, each having at least one bone located therein. The primal cut is scanned at scanning station 14 while being conveyed on a conveyor 12 to determine the physical characteristics of the primal cut. A processor 18 determines how to portion the primal cut into desired sub primal cuts in accordance with desired physical characteristics of the sub primal cut and production requirements for the sub primal cuts. A controller controls a cutter to divide the primal cut into one or more sub primal cuts according to the determination previously made on how to portion the primal cut into desired sub primal cuts.

This invention relates to a cutting apparatus for cutting food items conveyed on a conveyor including at least one conveyor belt. A cutter is arranged above a gap extending across the at least one conveyor belt. The cutter is positioned in relation to the gap such that the cutting path of the cutter extends through the food items and the gap and below the surface level of the at least one conveyor belt. The cutter is adapted to be connected to a control mechanism for operating crosswise movement of the cutter along the gap. The gap is formed between adjacent elongated supporting means such as rollers with a fixed internal arrangement, where the adjacent elongated supporting means and the cutter is adapted to be connected to a control mechanism for operating back and forth movement of the adjacent elongated supporting means and the cutter parallel to the conveying direction while maintaining the internal arrangement of the adjacent elongated supporting means and the cutter fixed.

A device for automatically cutting frozen food products into portions of an exact weight, including: an entry feeder that moves longitudinally a piece of a product to be cut; a detector that provides signals suitable for determining the total length and position of the end of the piece; a motorised movable head provided with claws for gripping and moving the piece of product in a longitudinal direction from the entry feeder to a cutting area; a scanner that determines the cross section of the piece of product during the movement thereof; a cutting area provided with a vertical band saw and a carriage that moves the piece to be cut, in a transverse and alternating manner; and a programmable automaton for programming the operation of the cutting device.

A cutting assembly and corresponding workpiece processing for cutting a workpiece, the cutting assembly including a first cutting tool adapted to cut the workpiece along a first cutting plane, and a second cutting tool adapted to cut the workpiece along a second cutting plane, the first and second cutting planes defining an inner angle therebetween, the cutting assembly being adapted to cut the workpiece along the first and second cutting planes in a single operation.

An automated saw for assessing an uncut meat and calculating a one or more cutting depths and cutting a one or more cut portions. The automated saw comprises a bandsaw blade, a controller, a visual sensor and a positioning system. The positioning system comprises a pusher and a tray configured to move the uncut meat relative to the bandsaw blade. The tray is configured to hold the uncut meat. The pusher is configured to slide the uncut meat through the tray. The positioning system is configured to move the tray in a first horizontal direction and a second horizontal direction relative to the bandsaw blade. The uncut meat comprises a first end and a second end. The first end of the uncut meat comprises a surface area and a diameter.

A cutting unit to facilitate ejecting a slice that is cut off from a product strand a radial distance between a blade edge of the rotating blade. The functional edge of the stop plate may be adjusted during the cutting movement. In one embodiment, the functional edge of the stop plate may be adjusted at an end of the cutting movement.

The disclosed technology includes a food system that prepares food based on a user's preferences and environment (e.g., health and diet, tastes, availability of food, costs, location, and what is stored or available for the food preparation system). The food system can store, cool, serve, prepare, juice, recognize with an antenna array, cut, weigh, sanitize, or compost food. The food system can include a robotic arm or water jet for cutting a food item. The disclosed technology improves food consumption for users based on diet and observed behavior (e.g., tracking caloric intake and exercise).

The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.

A horizontal char slicer for cutting a food product includes a frame housing having a heating housing and a cutting device located at a discharge end of the heating housing. The heating housing includes a heating element, and the cutting device has a generally horizontal cutting plane. A generally horizontal conveyor belt extends at least the length of the frame housing, between a heating inlet for delivering the food product through the heating housing to the cutting device. The horizontal conveyor belt also extends from the cutting device to an outlet of the frame housing. The horizontal conveyor belt transports the food product away from the cutting device. A finished-product conveyor also extends from the cutting device for transporting a finished-product away from the cutting device. The finished-product conveyor and the horizontal conveyor belt are configured to work in parallel downstream of the cutting device.