Company Filing History:
Years Active: 2014-2015
Title: Innovations by Benny Lauritzen
Introduction
Benny Lauritzen is a notable inventor based in Vojens, Denmark. He has made significant contributions to the field of meat processing technology, holding two patents that showcase his innovative approach to improving efficiency and hygiene in food preparation.
Latest Patents
One of Lauritzen's latest patents is a method and apparatus for removing fat from meat cuts. This invention involves a knife tool designed to cut a layer of fat and possibly skin from the face of a meat cut. The knife tool is equipped with at least two controllable blade parts, each featuring a cutting edge. These blade parts are engineered to cut across the entire width of the meat cut along a desired trimming interface. The cutting edges' position and angle are continuously adjusted to ensure that the fat and skin are trimmed in a single piece, enhancing the quality of the meat.
Another significant patent by Lauritzen is a scoring machine. This machine is designed for scoring the surface of items that are substantially plane in their main dimension and curved transversely. The scoring machine comprises a structure with a curved path that matches the curvature of the conveyed item. It includes several scoring devices that can move along this curved path, allowing for uniform scoring of surfaces on up to 700 items per hour in a hygienic manner.
Career Highlights
Benny Lauritzen works at the Teknologisk Institut, where he continues to develop innovative solutions in food technology. His work focuses on enhancing the efficiency and safety of meat processing, contributing to advancements in the industry.
Collaborations
Lauritzen collaborates with talented coworkers, including Per Black and Carsten Jensen, who share his commitment to innovation and excellence in their respective fields.
Conclusion
Benny Lauritzen's contributions to meat processing technology through his patents demonstrate his dedication to innovation and improvement in the industry. His work not only enhances efficiency but also prioritizes hygiene, making a significant impact on food preparation practices.