Cutter element
AssigneeAmfac Foods, Inc.
InventorsRoger A. Brown, William F. Clyde, Glenn D. Galusha
Life of this patent
Estimating the term…
Abstract
An apparatus and method are disclosed for cutting French fries or other elongated vegetable segments which undergo a processing step, so as to maximize the uniformity of a desirable segment characteristic after processing. To obtain French fries which cook to a substantially uniform degree of "doneness" after blanching, cutter blades are positioned to cut segments of smaller cross-sectional dimensions through the lower solids content pith at the center of a potato, and to cut segments of larger cross-sectional dimensions from the higher solids content portions of the potato.
Claims11
In a cutter device for cutting a potato, having a higher starch containing solids content in its outer portions than in its inner portions, into elongated segments:
- two series of parallel blades disposed at right angles to each other;
- each of said series including a pair of transition blades one of which is located on each side of the series midpoint at a position intermediate of said midpoint and one of said outer ends;
- each of said series comprising a center subseries including said transition blades and all blades located therebetween and also comprising two outer subseries each of which includes one transition blade and all blades located outwardly thereof, the edges of successive blades in said center subseries being spaced equally and the edges of successive blades in each of said outer subseries of the same series being spaced equally at a greater distance apart than are the edges of blades in said center subseries of the same series so that the ratio of segment surface area to volume is generally inversely proportional to the distance of a segment from the center of a potato, among segments cut from such a potato by said blades, whereby variations in segment texture, as measured by the amount of gelatinized starch per segment, are minimized and segments of substantially uniform texture are obtained, when the segments of such a potato are blanched and cooked together;
- the outermost blades of said two series being positioned to remove exterior slab portions of said product, said outermost blades being angled outwardly from the longitudinal axis of said device in the direction of potato feed;
- the outermost blades of said two series having cutting edges positioned adjacent the infeed end of said cutter device and the blades inward of said outermost blades having edges which successively recede from said infeed end;
- said blades, other than the outermost blades of each said series, being angled outwardly in the direction of potato feed with respect to the longitudinal axis of said cutter device.
A cutter device comprising:
- series of cutting blades arranged to cut a food product, having identifiable regions of different solids content, into multiple, elongated segments when said product is passed through said series;
- at least some of said blades being spaced nonuniformly to compensate for regional differences in solids content in such a manner that the ratio of segment surface area to volume is generally inversely proportional to segment solids content among segments cut from such a food product by said blades, whereby variations in segment texture are minimized and segments of substantially uniform texture are obtained when the segments of such a food product are cooked together.
A cutter device comprising:
- series of cutting blades arranged to cut a potato, having a higher starch containing solids content at its outer regions than at its inner region, into multiple, elongated segments, when such a potato is passed through said series,
- at least some of said blades being spaced non-uniformly to compensate for regional differences in potato solids content in such a manner that the ratio of segment surface area to volume is generally inversely proportional to the distance of a segment from the center of the potato, among segments cut from such a potato by said blades, whereby variations in segment texture, as measured by the amount of gelatinized starch per segment, are minimized and segments of substantially uniform texture are obtained, when the segments of such a potato are blanched and cooked together.
In a cutter device for cutting a potato, having a higher starch containing solids content in its outer regions than in its inner region, into elongated segments:
- two series of parallel blades having cutting edges which face the infeed end of said device,
- one of said series being angularly disposed to the other,
- at least some of said blades being spaced non-uniformly to compensate for regional differences in potato solids content in such a manner that the ratio of segment surface area to volume is generally inversely proportional to segment solids content, among segments cut from a potato by said cutter device, whereby variations in segment texture, as measured by the amount of gelatinized starch per segment, are minimized and segments of substantially uniform texture are obtained, when the segments of such a potato are blanched and cooked together.
Dependencies are inferred from the claim text.