CZ20002968A3 - Calibration cutting device - Google Patents

Abstract

The device comprises a base frame (1) and a forming tube (55), by which the portioned food product is transportable to the calibration space (49), which is formed by a unit separate from the forming tube (55), wherein a knife (65) is arranged between the calibration space (49) and the forming tube (55), movable in the longitudinal direction between the inlet opening (51) of the calibration space (49) and the adjacent outlet opening (63) of the forming tube (55). The device is further provided with a clamping unit (13), and the forming tube (55) and the calibration space (49) are pressed against each other by this clamping unit (13) to achieve a vacuum acting from the calibration space (49) to the forming tube (55), wherein the knife (65) is designed as a knife plate with a cutting opening (67).

Description

Technical area

The invention relates to a calibrating cutting device for portioning cuttable food products, in particular meat products, which comprises a base frame and a shaping tube, by which the portioned food product is transportable to the calibrating space, wherein this calibrating space is formed by a unit separate from the shaping tube and between the calibrating space and the shaping tube a knife movable in the longitudinal direction between the inlet opening of the calibrating space and the adjacent outlet opening of the shaping tube is arranged.

State of the art

In many areas of food production, the preparation of certain precise portions of food products is required.

While portioning liquid or flowable goods is problem-free or largely problem-free, portioning food products that cannot be described as liquid or flowable has not yet been satisfactorily solved.

For example, in the production and further processing of meat products, it would be desirable if beef, pork or turkey could be cut and prepared in as many equal portions as possible. Pieces of meat cut to the same size could then be optimally processed or sold.

Relevant calibration devices are already known, for example, for

shaped meat products, in which the meat is first processed and then pressed again so that it takes on a certain shape. However, this first requires processing the meat into small pieces or fibers or involves the valorization of meat scraps.

For separating meat into portions of as much as possible equal size by means of a knife, a calibrating cutting device with a shaping tube for feeding the meat to the cutting device is already known. The shaping tube can be divided into two parts in the longitudinal direction. At the end of the shaping tube, pot-shaped or bowl-shaped depressions are connected to its outlet opening, the size and volume of which predetermine the individual portions. A cutting knife can then move through the gap between the outlet opening of the shaping tube and the aforementioned calibrating space, which, thanks to the oblique arrangement of the blades, can perform a continuous cut, which allows the separation of a certain amount of meat located in the calibrating space from the larger remainder of the meat located in the shaping tube.

The calibrating plate with pot-shaped depressions can then be moved so that the portion of meat located in the calibrating space can be removed from this calibrating space, possibly with the help of other tools, and transferred, for example, to a conveyor belt.

The aforementioned calibration cutting device, which represents the closest state of the art, however suffers from numerous shortcomings.

It has been found that in this known calibration cutting device it is not always possible to ensure that the calibration space is filled as evenly as possible, even though the calibration space has the shape of a soup plate, i.e. there are no gaps in the transition from its bottom to the walls.

9 99 9 9 9 · no edges and the course is concave so that no air bubbles can form there as much as possible. Suction channels also extend from the bottom of the calibration chamber so that the meat portion can be drawn into the calibration chamber optimally. However, it has been shown that the processed meat partially blocks these suction channels, so that air bubbles located elsewhere between the meat portion and the calibration chamber cannot be sucked out. This ultimately leads to the fact that the separated meat portions differ quite significantly in size and weight.

The object of the invention, based on the described state of the art, is therefore to improve a calibrating cutting device so as to achieve the most optimal portioning of cuttable meat products, in particular meat, with the least possible weight and/or volume deviations.

The essence of the invention

The above-mentioned task is solved and the shortcomings of known solutions of this type are largely eliminated by a calibration cutting device for portioning cuttable food products, in particular meat products, which comprises a base frame and a shaping tube, by which the portioned food product is transportable into a calibration space, which is formed by a unit separate from the shaping tube, wherein between the calibration space and the shaping tube there is arranged a knife movable in the longitudinal direction between the inlet opening of the calibration space and the adjacent outlet opening of the shaping tube, according to the invention, the essence of which lies in the fact that this calibration cutting device is provided with a clamping unit and the shaping tube and the calibration space are pressed against each other by the clamping unit for

achieving a vacuum acting from the calibration space to the forming tube, the knife being designed as a knife plate with a cutting hole.

The knife is preferably formed by a knife plate with a cutting opening, whereby in the initial position of the knife the cutting opening in plan view coincides with the outlet opening on the lower side of the forming tube and the inlet opening of the calibration space.

The calibration space is preferably formed in the calibration plate through which it passes and is open at the top and bottom.

The knife with the cutting hole preferably has the shape of a plate, abuts against the calibration plate and is supported by this calibration plate.

It is advantageous if the forming tube is arranged in the forming tube body with the sealing surface facing downwards and the knife with the cutting opening is sandwiched between the sealing surface of the forming tube body and the calibration plate.

Below the calibration plate, the clamping rollers of the clamping unit are arranged, preferably with a vacuum plate and a pressure plate arranged below it, which is a mutually retractable system consisting of a forming tube, a knife with a cutting hole and a calibration plate.

A vacuum space is created in the vacuum plate below the calibration space, and an inserted plate is arranged in the vacuum plate for supporting the portioned food product.

spare side • ♦ ·« ·· · · • · · ♦ ·« · · · • 9 · t · · · * · · · • · · · · · · · · · · · · · · · · «· · ·

The shape and dimensions of the inserted plate are preferably slightly larger than the shape and dimensions of the inlet opening of the calibration space and/or the outlet opening of the forming tube.

It is further advantageous if a gap extending continuously along the circumference is formed between the periphery of the inserted plate and the adjacent wall of the vacuum space as a vacuum channel.

Said gap is less than 2 mm, preferably less than 1 mm, in particular less than 0.5 mm.

The cutting opening of the knife, with its basic shape and dimensions, preferably corresponds to the cross-sectional shape and dimensions of the shaping tube and/or the inlet opening of the calibration space.

It is further advantageous if two cutting edges converging at an angle to each other are formed on the front side of the cutting opening of the knife in the direction of movement.

It is advantageous if these cutting edges form an angle with each other in the range of 60° to 120°, preferably around 90°.

It is also advantageous if both cutting edges are arranged symmetrically to a vertical longitudinal median plane.

The knife preferably consists of a steel plate with a thickness ranging between 0.2 mm and 6 mm, preferably between 0.4 mm and 5 mm, in particular between 0.5 mm and 3 mm.

The calibration plate and the knife are preferably arranged perpendicular to the vertical arrangement of the forming tube.

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- 6 The solution according to the invention achieves significant improvements compared to the prior art by relatively simple means.

It has been shown that the design and effectiveness of the vacuum when drawing in another portion of meat into the calibration space can be significantly improved by creating a vacuum-tight connection between the outlet opening of the forming tube and the adjacent inlet opening of the calibration space. As a result, the vacuum supports the supply of meat from the forming tube to the calibration space, thereby reducing the importance of the punch additionally pressing the meat in the forming tube from behind in the same direction. According to the invention, this is achieved by a clamping or clamping unit which, at least in a certain phase of operation of the calibration cutting device, compresses the forming tube and the calibration space against each other so that the vacuum acting from the calibration space to the forming tube, the knife being designed as a knife plate with a cutting opening.

The knife in a preferred embodiment of the calibration cutting device according to the invention is formed by a knife plate with a cutting opening, wherein in the initial position of the knife the cutting opening in plan view coincides with the outlet opening on the bottom side of the forming tube and the inlet opening of the calibration space. During the cutting phase, the knife with the cutting opening then moves in the longitudinal direction between the outlet opening of the forming tube and the contact surface of the calibration plate in which the calibration space is formed. The use of the knife with the cutting opening further promotes the creation of the above-mentioned vacuum, because the knife is arranged with its circumference between the outlet opening of the forming tube and the inlet opening of the calibration plate in which the calibration space is formed.

replacement side ·· ·· ·· • · · · · * · *

9 99 9 9 9 9

9 9 9 9 9 9 9 ·

9 9 9 9 9 9 9

99 99 99

- 6a The cutting opening of the knife, with its basic shape and dimensions, preferably corresponds to the cross-sectional shape and dimensions of the forming tube and/or the inlet opening of the calibration space and is ground from tool steel. On the front side of the cutting opening of the knife in the direction of movement, two cutting edges are formed that converge at an angle to each other. The thickness of the knife can be chosen to be extremely small and the spare side moves

preferably between 0.5 mm and 3 mm.

The pressure between the calibration space and the forming tube, preferably via a knife with a cutting opening inserted between them, is not only a prerequisite for a continuous optimal effect of the vacuum, but also prevents the knife from having an unfavorable lubricating effect. Thanks to the clamping unit, an extremely thin knife can be used according to the invention, which has the additional advantage that practically no meat residues can remain in the volume area corresponding to the thickness of the knife material, since the wedge effect of the knife is also minimal due to its small thickness.

Overview of images in drawings

The essence of the invention is further explained by examples of its implementation, which are described on the basis of the attached drawings, which show

- in Fig. 1

- in Fig. 2

- Fig. 3 shows a schematic longitudinal section through a calibration cutting device;

a schematic horizontal plan view at the height of the cutting knife, omitting the forming tube; and an enlarged detail from Fig. 1.

Examples of embodiments of the invention

The calibration cutting device shown in the drawings consists of a base, which is also referred to hereinafter as the base frame 1.

·· ·· « · ·· ·* ·· · · · · · • · · · ♦· • · · · · · · · · · · · · · · · · ♦ · · • · » • · * • · · • · ·

In the area of one end side of the base frame 1, which has a rectangular shape in plan view, a pressure plate 3 is mounted, in which an upwardly open cylindrical bore 5 is formed, into which the cylindrical counterpart 7 of the vacuum plate 9 extends.

Thanks to the cylindrical counterpart 7 of the vacuum plate 9, which extends into the cylindrical bore 5, a pressure space 11 of the clamping unit 13 is created, the purpose of which will be described later.

Compressed air from a compressed air source (not shown) can be introduced into the pressure chamber 11 in a controlled manner using the compressed air connection 17 and the associated pressure line 19.

A vacuum space 21 is created in the aforementioned vacuum plate 9, which is connected to the suction connection 25 by a suction line 23.

A vacuum valve 27 is also built into the suction line 23, which is only indicated in Fig. 3.

An insert plate 31 is inserted into the vacuum space 21 and is held at a distance from the bottom of the vacuum space 21 by feet or spacers 33. The upper side 31' of the insert plate 31 is approximately flush with the surface 35 of the vacuum plate 9 or is arranged, preferably only by fractions of a millimeter, lower than this surface 35 of the vacuum plate 9.

The shape and dimensions of the insert plate 31 in plan view are selected in relation to the shape and dimensions of the vacuum space 21, also in plan view, such that a very narrow gap 37 is formed between the circumference 39 of the insert plate 31 and the adjacent wall 43 of the vacuum space 21, the width of which can be, for example, 0.05 to 2 mm, preferably 0.1 to 1 mm, in particular 0.2 to 0.6 mm. In the illustrated embodiment, the width of the gap 37 is selected to be 0.3 *· »· ·· ·· • ♦ · · · * · 9 • · ·· · · * • ·· · ♦ · The height of the gap 37 is 5 mm in the illustrated embodiment and corresponds to the thickness of the actual insert plate 31, which is located above the spacers 33. Such a narrow gap 37 ensures that no larger meat particles can be sucked in during calibration and cutting, as shown in FIG. 3 .

On the surface 35 of the vacuum plate 9, a calibration plate 47 rests, which is shown in its basic position in FIGS. 1 to 3 and in which a calibration space 49 is formed, open both upwards and downwards, and surrounded by the material of this calibration plate 47. The upwardly facing inlet opening 51 of this calibration space 49, as well as the cross-section and dimensions of this calibration space 49 in the horizontal plane, correspond in the horizontal plane to the shape and dimensions of the shaping tube body 53 arranged above the calibration plate 47, inside which a shaping tube 55 is arranged vertically, into the upper inlet opening 57 of which the portioned meat is fed, which is moved downwards by a punch 61, the movement of which is controlled by a pressing cylinder 59. In the plan view according to FIG. 2, the shaping tube 55 has an oval cross-section 55', which also, except for the wedge-shaped oriented cutting edges 65' corresponds to the cross-sectional shape and dimensions of the calibration space 49. The forming tube 55, or the forming tube body 53, can be assembled from multiple plates with corresponding recesses, which can be placed on top of each other, while the forming tube body 53, or the individual plates from which it is assembled, is held by a pair of side guide posts 71, which are firmly attached to the base frame 1. The forming tube body 53 can also alternatively be divided into two parts in its longitudinal axis and thus be assembled from two shells, for example.

Since the underside of the forming tube body 53 serves as a sealing surface against the knife 65, the lower seating or sealing surface 66 of the forming tube 55 must overlap the V-shaped cutting opening of the knife 65 in the starting or filling position.

As can be seen from Fig. 1 and especially from the enlarged vertical section in Fig. 3, the shape and dimensions of the opening of the vacuum or negative pressure space 21, in which the inserted plate 31 is placed, are slightly larger than the horizontal cross-section and dimensions of the hollow or calibration space 49 in the calibration plate 47, or the horizontal cross-section and dimensions of the forming tube 55.

Finally, a knife 65 is arranged between the calibration plate 47 and the underside of the shaping tube body 53, i.e. a knife 65 with a cutting opening 67, which abuts the calibration plate 47 and has an approximately rectangular shape in plan view, i.e. according to FIG. 2 it has the shape of a plate with a cutting opening 67, which corresponds at least to the dimensions and shape of the outlet opening 63 of the shaping tube 55 or the inlet opening 51 of the calibration space 49. In the illustrated embodiment according to FIG. 2, the cutting edges 65' have a V-shape in plan view in the forward cutting direction, and both of these V-shaped cutting edges 65' converge on the central longitudinal axis of the knife 65 in the shape of a rectangle. Both of these cutting edges 65' extend at an angle of, for example, 45° to the central longitudinal axis of the knife 65 and thus form an angle of approximately 90° to each other, so that a smooth cut is achieved. The angle of the cutting edges 65' can vary considerably, for example at least in the range of +/- 30° and more. Alternatively, it is also possible for the cutting edges 65' to be formed by replaceable blades.

In contrast to the above-described knife 65 with a rectilinear reciprocating movement, however, a cutting device with a rotary knife is also conceivable in principle. For example, a cutting device could be used · 9» 00 00 0« ·· *· 0 0 0 0 0 0 0 • 9 0 9 ·· 0 9 0 0

9 99 0 0 999 99 9

0 0009 0 0 0 9

0·· ··· 0 0 00 ·· ·· with a circular knife, which would contain closed cutting holes 67 in its sectors, the dimensions, shape and function of which would correspond to the above-described cutting hole 67, whereby to perform the cut a circular movement or part of a circular movement would then have to be performed around the axis of rotation located outside the cutting hole 67. The rotary movement of the cutting device could in this case be continuous or at least stepwise if all the cutting holes 67 in the rotating knife had cutting edges in the same direction.

On the side of the base frame 1 opposite the forming tubular body 53, in addition to the control elements and devices, at least two cylinders 73 and 75 can be arranged, i.e. a knife cylinder 73 for the forward and backward movement of the knife 65 in the direction of the double-sided arrow 77 and a calibration cylinder 75 for adjusting the calibration plate 47, also in the direction of the double-sided arrow 77. The cylinders 75, 77 are firmly connected to the knife 65 or the calibration plate 47 by clamping elements 75', 77'.

The knife 65 preferably has the same shape as the calibration plate 47 and consists of tool steel from which it is ground. The thickness of the knife 65 can vary within a suitable range, for example from 0.3 mm to 5 mm, preferably from 0.5 mm to 1.0 mm. The knife 65 also moves, as does the calibration plate 47, as will be described, at right angles to the vertically oriented forming tube 55.

The function of the calibration cutting device according to the invention will be described below.

Since, as is customary, the calibration cutting device has been cleaned after disassembly, the calibration cutting device can be reassembled and put into operation. A suction hose is connected to the suction connection 25 and an air pressure hose is connected to the connection 17 for » » ·Β ·» «· • · · · · Β· · · * * · • « · · · · · » · * • « · · · · · ··· »·» ·· *· *· ·· compressed air, which are connected to the corresponding suction device or compressed air source.

The calibration cutting device according to the invention is provided with three further hose connections. One hose connection is required to enable the vacuum valve rod 27 to return. When the knife 65 reaches its final extended position or shortly before, the vacuum valve rod 27 is rotated to interrupt the suction from the vacuum chamber 21. The calibration plate 47 is then advanced forward. The air exhaust from the cylinder is used to ventilate the vacuum chamber 21. This allows the vacuum created in the vacuum chamber 21 to disappear more quickly. By eliminating the vacuum, it is prevented that the suction effect of the vacuum chamber 21 still occurs when the calibration plate 47 is extended. Another of the above-mentioned hose connections serves as an air supply to the vacuum chamber 21 so that compressed air can be introduced there. The last of the above-mentioned hose connections serves for pressure connection with the vacuum space 21 and a vacuum switch is included in it so that the pressure in the vacuum space can be measured.

When portioning larger quantities of meat, the respective piece of meat is inserted from above through the inlet opening 57 into the shaping tube 55, whereby this piece of meat is then further drawn into the shaping tube 55 by the vacuum created by the suction device (not shown) and acting in the vacuum space 21. The forward movement of the piece of meat is supported by the subsequent activation of the pressing cylinder 59.

The front area of the portioned piece of meat is moved downwards by the negative pressure acting in the negative pressure space 21 by the sliding movement of the pressing punch 61 until this front area of the portioned piece

- 13 φ ·

·*: ··> 98 • • t» · • · 4 9 • 9 ·· • · 4 4 • 4 4 4 e « • 8 ·· ·· 44 94 99

The meat completely fills the hollow or calibration space 49. However, due to the minimal gap 37, no meat can enter this gap 37 or be sucked through this gap 37.

The necessary vacuum to support the feed of the portioned meat and the complete filling of the calibration space 49 with this meat is supported and ensured primarily by the fact that the entire system of the shaping tube body 53, the knife 65 with the cutting opening 67 and the calibration plate 47 located below it is pulled together and clamped together in a packet-like manner by the clamping unit 13 with the pressure plate 3 and the vacuum plate 9 mentioned in the introduction, so that no air from the environment can enter the vacuum area, which could reduce the vacuum. Since a knife 65 with a cutting opening 67 is also used, no air from the environment can enter the vacuum area, even in the area of this knife 65. Thanks to the aforementioned guide posts 71, the shaping tube body 53 is additionally pulled non-slip and firmly to the base frame 1, so that the clamping unit 13 thus formed can optimally clamp together.

Once the portioned piece of meat has completely filled the entire calibration space 49, the change in the vacuum pressure can be measured using the vacuum valve 27, which is connected to the vacuum space 21. In addition, the knife cylinder 73 can now also be activated, which extends in the cutting direction and separates the amount of meat in the calibration space 49 from the meat in the forming tube body 53 using the knife 65. The clamping unit 13 is permanently under pressure and pre-tensioned in the described calibration cutting device, which has the further advantage that a knife 65 consisting of an extremely thin plate or disc can be used. Thanks to the clamping unit 13 under pressure, the thin sheet of the knife 65 is protected against bulging and stabilized by the adjacent sealing surface 66, i.e. the underside of the forming tube body 53 or the upper side.

side of the calibration plate 47.

As soon as the knife 65 reaches its forward end position, i.e. at least when the cutting opening 67 has completely passed over the inlet opening 51 of the calibration space 49, the calibration roller 75 is activated in the feed direction and the calibration plate 47 is thus also moved. After the calibration space 49 has been pushed out of the area of the vacuum plate 9, the meat from the calibration space 49 can be moved, for example, downwards to a transfer station, for example onto a conveyor belt or the like, by its own weight or by means of an additional ejection device. A simple ejection device for the meat from the calibration space 49 can consist, for example, of levers which push the meat out of the calibration space 49 downwards. A short, sufficiently strong air jet can also be used to push the meat out of the calibration space 49, which can be formed, for example, by air discharged from a roller. Other ejection devices are also possible.

Subsequently, first the calibration plate 47 and the knife 65 with the cutting opening 67 are returned back to their starting positions, which are shown in Figs. 1 to 3, and the entire process is repeated, i.e. after reaching the starting positions of the knife 65 and the calibration plate 47, the clamping unit 13 is activated again and a vacuum is created in the vacuum space 21, after which the meat located in the shaping tube 55 is inserted into the calibration space 49 again by activating the punch 61, and so on. As soon as all the meat has been portioned and the punch 61 moved in the shaping tube 55 has reached its lowest position, which is not lower than the level of the sealing surface 66 of the shaping tube body 53, the entire cutting process is carried out so that the punch 61 can then be pulled out of the shaping tube 55.

If different types of meat are to be processed or

- 15 are to obtain pieces of meat with different dimensions and weights, differently dimensioned knives 65 and calibration plates 47 with differently dimensioned and shaped calibration spaces 49 can be used. With the same size knife 65 with cutting opening 67 and the same shaping tube 55, the calibration plates 47 are then distinguished by different thicknesses, so that the weight and size of the portioned meat can be varied. However, if the size of the portioned meat pieces in the side view is also to be varied, a different knife 65 with a different cutting opening 67 and a shaping tube 55 with a different cross-section would then have to be installed.

Using the described calibration cutting device according to the invention, it is possible to produce uniformly large portions of meat that differ from each other only by small values of +/- 5 grams or less, for example only by +/- 2 grams.

The entire control system can be designed in various ways. Electrical control, for example as relay control, is possible. Microprocessor control is also possible, especially if the calibration cutting device is integrated into a larger unit. The actual illustrated embodiment describes control using compressed air. Without being described in detail, magnetic switches can be integrated into the cylinders, operating valves and control valves, or valves that implement a logical sum or product or 3/2- or 5/2-way valves can be used as valves. Pressure regulators, pressure gauges and vacuum switches can also be used for operation.

For example, the described vacuum valve 27 can be activated by a movable knife holder 65 and compressed air for resetting.

The vacuum device mentioned

in connection with the operation of the calibration cutting device, can have various designs. This device can be implemented, for example, on the principle of a Venturi nozzle, with which a vacuum can be created. The vacuum generating device can be switched on by pneumatic control only in the phases in which the calibration space 49 is to be filled with meat again. However, it can also be suitable to operate the vacuum generating device continuously in order to create a vacuum cushion in the filters before the vacuum valve 27 is opened again. A continuously running vacuum pump can also be used. A vacuum is then created in the vacuum plate 9, if necessary, by means of the vacuum valve 27 described. In the meantime, vacuum cushions can be created in the filters.

In the calibration cutting device according to the invention, it is possible to operate, for example, with a frequency of one cutting cycle per second, which means that one slice of meat is cut and thrown away in one second.

Represented by:

Ing.J.Chlustina

01.08.2000 é-{\ 5? 5 you ?l/2oco - J f

Claims (16)

PATENT CLAIMS A calibrating cutting device for cutting portionable food products, particularly meat products, with the following features - contains a base frame (1), - comprises a forming tube (55) through which the portioned food product is transportable to the calibration space (49), - the calibration space (49) is formed by a separate unit from the forming tube (55), - between the calibration space (49) and the forming tube (55) is arranged a knife (65) movable in the longitudinal direction between the inlet opening (51) of the calibration space (49) and the adjacent outlet opening (63) of the forming tube (55), other characters - is fitted with a clamping unit (13), - the forming tube (55) and the calibration space (49) are clamping unit (13) pressed against each other to achieve a negative pressure from the calibration space (49) to the forming tube (55), and - the knife (65) is designed as a knife plate with a cutting hole (67). Calibration cutting device according to the preamble of claim 1 or claim 1, characterized in that the knife (65) is formed by a knife plate with a cutting hole (67), wherein in the starting position of the knife (65) the cutting side is β ·· The opening (67), in plan view, coincides with the outlet port. an opening (63) on the underside of the forming tube (55) and an inlet opening (51) of the calibration space 49). A calibration cutting device according to any one of claims 1 to 3 2, characterized in that the calibration space (49) is formed in a calibration plate (47) which it passes through and is open at the top and bottom. A calibration cutting device according to any one of claims 1 to 4 3, characterized in that the knife (65) with the cutting aperture (67) has the shape of a plate, is adjacent to and is supported by the calibration plate (47). A calibration cutting device according to any one of claims 1 to 5 4, characterized in that the shaping tube (55) is arranged in the shaping tubular body (53) with a downwardly facing sealing surface (66) and the knife (65) with the cutting hole (67) is sandwiched between the sealing surface (66) a tubular body (53) and a calibration plate (47). A calibration cutting device according to any one of claims 1 to 6 5, characterized in that the clamping rollers of the clamping unit (13) are arranged below the calibration plate (47), preferably with a vacuum plate (9) and a pressure plate (3) arranged below it, which is a retractable assembly consisting of a forming tube (55), knives (65) with cutting hole (67) and calibration plates (47). spare side Calibration cutting device according to one of Claims 4 to 6, characterized in that a vacuum space (21) is formed in the vacuum plate (9) below the calibration space (49) and an intermediate plate (31) is arranged in the vacuum plate (9). ) to support the portioned food product. Calibration cutting device according to claim 7, characterized in that the shape and dimensions of the intermediate plate (31) are slightly larger than the shape and dimensions of the inlet opening (51) of the calibration space (49) and / or the outlet opening (63) of the forming tube (31). 55). Calibration cutting device according to claim 7 or 8, characterized in that a gap (37) extending continuously around the circumference is formed as a vacuum channel between the periphery of the intermediate plate (31) and the adjacent wall (43) of the vacuum space (21). Calibration cutting device according to claim 9, characterized in that the gap (37) is less than 2 mm, preferably less than 1 mm, in particular less than 0.5 mm. Calibrating cutting device according to one of Claims 1 to 10, characterized in that the cutting opening (67) of the knife (65) corresponds in its basic shape and dimensions to the cross-sectional shape and dimensions of the shaping tube (55) and / or the inlet opening (51). calibration space (49). replacement page • · - 20 The calibrating cutting device according to claim 11, characterized in that on the front side of the cutting opening (67) of the knife (65), two angled cutting edges (65 ') are formed at an angle to one another. Calibration cutting device according to claim 12, characterized in that the cutting edges (65 ') form an angle with each other in the range of 60 ° to 120 °, preferably around 90 °. The calibration cutter according to claim 12 or 13, characterized in that the two cutting edges (65 ') are arranged symmetrically to the vertical longitudinal center plane. A calibration cutting device according to any one of claims 12 to 15 14, characterized in that the knife (65) consists of a steel plate with a thickness in the range between 0.2 mm and 6 mm, preferably between 0.4 mm and 5 mm, in particular between 0.5 mm and 3 mm. A calibration cutting device according to any one of claims 1 to 16 15, characterized in that the calibration plate (47) and the knife (65) are arranged perpendicular to the vertical arrangement of the forming tube (55).