John Bean Technologies Corporation

Fmc Technologies, Inc.

Richard Daniel Stockard

John R Strong

Jon Almon Hocker

George R Blaine

Ramesh M Gunawardena

Norman A Rudy

James A Chalmers

Ronald A Shutter

Arthur William Vogeley, Jr

Nicholas C Tipper

Matthew F Falkoski

David Pfanstiel

Daniel Holmes

Jr Arthur W Vogeley

Calibrating the operation of a cutter used in a portioning system to cut workpieces into portions, wherein the work- piece is carried along a driven conveyance device past a scanner and then to a cutting apparatus. The calibration method employs a correction algorithm to correct for vari- ables or limitations in the condition of one or more com- ponents of the portioning system and/or variations or limi- tations in the operation or operational capabilities of the portioning system. The correction algorithm may also factor in the physical condition, configuration, or composition of the workpieces being portioned, as well as whether the workpieces move on the conveyance device prior to and/or during the portioning operation.

Blade portioner calibration

A processing system () and a corresponding method are provided for processing work products (WP), including food items, to locate and quantify voids, undercuts and similar anomalies in the work products. The work products are conveyed past an X-ray scanner () by a conveyance device (). Data from the X-ray scanning is transmitted to control system (). Simultaneously with the X-ray scanning of the work product, the work product is optically scanned at the same location on the work product where X-ray scanning is occurring. The data from the optical scanner is also transmitted to the control system. Such data is analyzed to develop or generate the thickness profile of the work product. From the differences in the thickness profiles generated from the X-ray scanning data versus the optical scanning data, the location of voids, undercuts and similar anomalies can be determined by the control system. This information is used by the processing system () to process the work product as desired, including adjusting for the locations and sizes of voids, undercuts and similar anomalies present in the work product.

Determining the thickness profile of work products

Workpieces WP are scanned at a scanning station () while being transported on a conveyor (). A control system () analyzes the scanning data to develop a three-dimensional model of the workpiece WP and determine how to portion or trim the workpiece as desired. The cutting/trimming paths made through the workpiece is compared with the predetermined cutting paths to quantify the correspondence (or deviance) of the actual cutting paths from the predetermining cutting paths. This information is reviewed to determine whether the system () is operating property. If the alignment of the actual cutting/trimming paths with the predetermined cutting/trimming paths are not within a predetermined set point, the control system () seeks to determine the cause of the deviation as well as determine what remedial steps to take to restore the alignment of the actual cutting/trimming paths with the predetermined cutting/trimming paths.

Portioning accuracy analysis

A thermal processing and control system () includes a thermal processing station () for receiving food products () being carried on a conveyor system (). A first scanning station () is located upstream from the thermal processing station () for scanning the food products being carried by the conveyor (). An actuator () automatically connects temperature measuring devices () with selected food products (). A diverter conveyor () diverts selected food products () from the conveyor () to a transverse conveyor () for either further processing or alternative processing, depending on how system () is configured. The temperature measuring devices () are automatically removed from the food products at station ().

Thermal measurement and process control

A method and system for sorting workpieces, such as chicken nuggets. The sorting system includes a conveyor system that advances in a forward direction and one or more blow off bars positioned over the conveyor system. The blow off bars extend along the forward advancing direction. The blow off bars include one or more valved nozzles connected to a pressurized source of a fluid, and the nozzles are positioned to discharge the fluid across the conveyor system.

Sorter

Calibrating the operation of a cutter used in a portioning system to cut workpieces into portions, wherein the workpiece is carried along a driven conveyance device past a scanner and then to a cutting apparatus. The calibration method employs a correction algorithm to correct for variables or limitations in the condition of one or more components of the portioning system and/or variations or limitations in the operation or operational capabilities of the portioning system. The correction algorithm may also factor in the physical condition, configuration, or composition of the workpieces being portioned, as well as whether the workpieces move on the conveyance device prior to and/or during the portioning operation.

A blocker apparatus () for blocking a stream () of high-pressure fluid includes a blocking member in the form of a sphere or ball (), or a rod () receivable within a partially surrounding seat () at the forward end of a seat carrier () to rotate in the seat. The seat carrier () is extended and retracted by an actuator () to place the blocking member within the path of the stream () and/or remove the blocking member from the path of the high-pressure stream. The blocking member is replaced by simply lifting the blocking member () off of the seat () and lowering a new blocking member into the seat.

High speed jet blocker with readily replaceable blocking material

A system for cutting a workpiece into one or more portions or final pieces, and then transferring the final pieces to a receiving location, includes a conveyor configured to support and advance workpiece, as well as a cutter configured to cut the workpiece into the final pieces. At least one fluid nozzle is positioned relative to the conveyor and selectively activatable to discharge a stream of fluid at a predetermined location(s) on the final piece, thereby to propel the final piece from the conveyor to a receiving location. A controller activates the nozzle to direct the fluid stream at the target position(s) on the final pieces.

Apparatus and method for harvesting portions with fluid nozzle arrays

An apparatus and a method for sorting workpieces () includes multiple conveyors (), a scanner (), an offloading device (), a workpiece processor (), and a computer (). The computer has instructions for carrying out a method for sorting that includes obtaining the physical parameters of the workpiece by scanning the workpiece, obtaining an updated distribution of a physical parameter of a population of workpieces, obtaining an updated loading on each conveyor, obtaining the workpiece processor's capacity, obtaining a processing parameter indicating the required amount of workpiece processing to be performed, and obtaining each conveyor's speed. This information is used to place the workpiece on a conveyor in a manner that is calculated to utilize the optimum amount of workpiece processor capacity, while at the same time maintaining an even belt loading. The computer is in communication with conveyor speed drivers () and the offloader to adjust retention time and/or conveyor loading.

Sorting system for multiple conveyor belts

A method of creating a sanitation level model with respect to a predefined microorganism in food processing equipment is provided. The method includes generally three steps. First, a temperature history during a use cycle of the food processing equipment is created. The temperature history includes a collection of a plurality of temperatures that the food processing equipment undergoes during the use cycle. The use cycle includes a normal use stage, a sanitizing stage, and perhaps an idle stage. Second, a growth model of the microorganism is continuously applied to each applicable temperature in the temperature history. Third, a death model of the microorganism is continuously applied to each applicable temperature in the temperature history. The created sanitation level model is used to ascertain the microorganism growth/death rate in the food processing equipment during the use cycle.

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Kirkland, WA, United States of America

Richard Daniel Stockard