How to do

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

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KRONEN Tip: Butternut squash like hand cut with the GS 10-2

Aim: To cut chunks of butternut squash of varying sizes

Machines: Belt cutting machine GS 10-2 with the junking knife

Result: The pieces of butternut squash have different sizes and thus look like they were cut manually

Capacity: Up to 1.300 kg of butternut squash can be cut per hour

Process:

Basic conditions for the process are:

• The butternut squash is peeled (e.g. with the AMS 220), halved and the seeds are removed
• The 20mm block knife is mounted on the GS 10-2
• The belt speed is set to 100, the knife speed is set to 40 and the downholder is used with maximum pressure (100%)
• The butternut squash halves are placed on the infeed belt of the GS 10-2 so they lie lengthwise in the movement direction

Using the junking knife, the butternut squash is cut into pieces of various sizes, whereas most chunks will be 50mm wide with the length determined by the belt and knife speed combination. Undesirable very small pieces can be removed if required using the GS 10-2 with a horizontal outfeed conveyor or a sliver remover. Thus, the cutting process results in a mix of differently sized chunks of butternut squash, which look like they were cut manually.

More about the versatile use of the belt cutting machine GS 10-2

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KRONEN Tip: Cutting fine strips of leek for the production of leek spaghetti with the GS 10-2

Aim: Cut leek in in julienne strips

Machines: Belt cutting machine GS 10-2 with the 5 blade disc

Result: The leek is cut in very thin strips

Capacity: Up to 100-200 kg of leek can be processed per hour

Process:

Basic conditions for the process are:

• The leeks are halved lengthwise and cut into pieces with a length of 8-10 cm
• The 5 blade disc is inserted into the GS 10-2 and set to a cutting thickness of 1 mm
• The belt speed is set to 40, the knife speed is set to 70 and the downholder is used with maximum pressure (100%)
• The pieces of leek are put on the belt so they lie in a 90° angle to the infeed direction

With maximum pressure, the downholder holds the pieces of leek in place, so that an exact cutting guidance is ensured. Due to the 5 blade cutting disc, even on the side edges only slightly wider strips are obtained.

Thus, the raw product can be optimally exploited. The leek spaghetti can be served e.g. in combination with other vegetables in julienne strips as healthy side dish to different dishes.

More about the versatile use of the belt cutting machine GS 10-2

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

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KRONEN Tip: Changeable GEWA vibration screens for optimized product outfeed

Aim: Dewatering of the product and separation of undesirable fines from the end product

Machines: GEWA washing machines with vibration outfeed, e.g. GEWA 2600V ECO, GEWA 5000V ECO, GEWA 3800V PLUS, GEWA 4000V PLUS and diverse vibrating tables

Available hole sizes of vibrating outfeed plates (varies with type of machine): 1.5, 2, 3, 5, 8, 10, 12mm round perforation and diverse sizes of square perforation

Result: By choosing the optimal hole size for the respective product, the dewatering capacity and the separation of undesirable byproduct can be improved:

1. For roughly chopped products or whole leaves, the size of the holes can be increased, whereby fines and water can be removed even better.
2. For fine cuts, products with fine stems or small product as e.g. chopped cabbage, raisins etc. a smaller size of holes is used to avoid loss of product and to optimize product flow.

Capacity: The capacity varies with the type of machine and processed product

Examples:

Using the GEWA 3800V PLUS with vibration outfeed, up to e.g. 1.000 kg of white cabbage, 700 kg of iceberg lettuce or 750 kg pepper strips can be processed per hour.

Using the GEWA 5000V PLUS with vibration outfeed, up to e.g. 2.500 kg mixed salad, 2.000 kg Chinese cabbage or 5.000 kg of tomato cubes can be processed per hour.

Process:

Basic conditions for the process are:

• Selection of the size of holes of the vibration plate adapted to the condition of the respective product. For the selection, size of the product or product pieces and delicate elements as stems, which can get caught in the holes or be torn off, need to be considered
• Examples of suitability of hole sizes: for tomato peppers 12mm, for chopped salad 5mm and for chopped cabbage 3mm
• Insertion of the respective vibration plate into the vibrating table
• Easy fixation of the vibration plate using the available tensioners
• Check if the vibration plates are positioned well by shortly turning on the vibration

Additionally, extended vibration plates are available as retrofits for all GEWA ECO washing machines. For GEWA PLUS, upon ordering the machine, a vibration table extended by 500mm can be ordered optionally.

Such an extension improves the effects of dewatering and pre-sorting and can as well be used to deliver the product from a low care area to a high care area.

More about washing machines with vibration outfeed

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KRONEN Tip: Short spin cycles for optimized spinning of vegetables with the KS 7 PLUS / K 50-7 ECO / K 50 ECO-900 / K 50 ECO-600

Target: To thoroughly and gently remove water from washed products like e.g. salad, carrot sticks or chopped cabbage

Machines Salad and vegetable spin-dryers KS 7 PLUS / K 50-7 ECO / K 50 ECO-900 / K 50 ECO-600

Result: The gentle but thorough removal of the water results in increased shelf-life of the product

Capacity: Up to 575 kg salad, 750 kg fruit or 1200 kg vegetables can be spin-dried per hour. The capacity depends on the respective product and the chosen spinning duration.

Process:

Basic conditions for the process are:

• Filling of the plastic basket with the wet product, insertion of the basket in the machine
• Selection of the spinning speed and duration depending on the product, e.g. for carrot sticks 700-800 rotations per minute for 20-30 seconds
• Setting of half of the total spinning duration – first spin cycle
• Opening of the machine, removal and short manual shaking of the basket, reinserting the basket in the machine
• Opening of the machine, removal and short manual shaking of the basket, reinserting the basket in the machine

By shaking the basket in between the two spin cycles manually, the product is mixed and loosened so the water between the individual leaves or pieces of fruit and vegetables can be removed more easily during the spinning.

More about KS 7 PLUS / K 50-7 ECO / K 50 ECO-900 / K 50 ECO-600

Automatic change of rotation direction with the KS-100 PLUS

With the KS-100 PLUS a manual interruption of the spin cycle and shaking of the basket is not necessary. The counter-rotating centrifuge cycle automatically changes the rotation direction after half of the spinning duration. Thus, the product is loosened further and spin.dried efficiently.

More about KS-100 PLUS

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KRONEN Tip: „Pulled meat“ – Cooked meat shredded with GS 10-2

Target: Tearing cooked meat (beef, pork, lamb, chicken, duck) for creating pulled meat with a “hand shredded” look

Machine Belt-cutting machine GS 10-2 with the claw tearing blade

Result: large amounts of pulled meat with an excellent, consistent quality – different widths and lengths of fibers are possible

Capacity: Up to 500 kg meat per hour can be processed in a continuous operation with one person placing the product on the belt. The result varies according to the type, consistence and structure of the used meat.

Process:

Basic conditions for the process are:

• Equipment with cooked meat tearing blade (there are diverse versions available for different fiber lengths)
• Belt speed (depending on product): e.g. chicken 18 %
• Knife speed (depending on product): e.g. chicken 70 %
• Down holder: depending on product – should not be too high (see below)
• Product temperature: cooled

For avoiding the product stalling under the down holder belt, which can occur with meat products with higher fat content, you should also consider the following:

• The down holder must move freely, it should be placed as highly as possible and the pressure should be reduced as much as possible. The product does not need to be gripped tight, it is more important that the down holder is not to low – however, it must not be higher than the fold on the side guides (about 50 mm).
• The brass guide wheels should move freely and the conveyor belt needs to be tight. The rubberized drive rollers have to be clean and free from glaze, which meat products can build up and which makes it slippery.

It is best to start with smaller chunks increasing the size until the optimum is reached. Then, the product should be place on the belt in a consistent and continuous product layer.

The solution is applicable to flexibly process a broad range of different products: e.g. beef, pork, lamb or poultry.
Due to the fact that the machine can process cooled products, optimum hygiene and easy operation is given.

Alternatively, for larger amounts you can use GS 20 belt-cutting machine with a tearing blade.

Video: Pulled meat with the GS 10-2

More about GS 10-2

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KRONEN Tip: Cut spirals of short or limited length of kohlrabi, butternut or sweet potato

Target: Cut larger raw vegetables in spirals with short or limited length

Machine: Vegetable spiral cutting machine SPIRELLO 150

Result: large amounts of decorative spirals, which can be optimally adapted in length

Capacity: With up to 680 revolutions per minute and an operation without interruption, you can cut up to 340 kg of perfect vegetable spirals per hour. The capacity depends on the product and the process (see below).

Process:

The length of the spirals depends on the following conditions:

• Diameter of the product to be cut
• Speed of the length cutting knife
• Speed of the spiral cutting disc

The larger the raw vegetables to be cut, the longer the spirals will be due to the larger outer diameter of the product.

SPIRELLO 150 can be equipped with a length limit knife shortening the spirals by interval switching (7 speed levels of 0.5 to 3.5 seconds per cycle) into the individual required length.

Vegetables with a smaller diameter such as carrots will be cut with a lower speed than larger vegetables.

On large products you are getting spirals with the length of several times the circumference of the product (even with the minimum speed of 0.5 seconds per cycle), which means for example 40 or 50 cm and longer on butternut.

That is why there are three more options to shorten the spirals further:

Option 1: Before loading the product into the machine, the operator can cut with a large knife on one side into the product up to the middle. This makes sure that the spirals cannot be longer than one circumference of the product. This method should not have any impact on capacity.

Option 2: Reduce the speed of the cutting disc while using the length cutting knife. This option can also be combined with the first one of course, in order to shorten the spirals (e.g. on butternut) further. However, this method also reduces the capacity of the machine due to the lower speed of the cutting disc.

Option 3: Put the product onto a belt cutting machine like the GS 10-2, after it has been cut on the SPIRELO 150. With a two wing knife the length of the spirals can be further reduced in this second step.

More about SPIRELLO 150

Ideas for your production:

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KRONEN Tip: Crinkle cut sticks of carrots, beetroot, radish, potato etc. with GS 10-2

Target: Cut long crinkle sticks of root and tuber vegetable

Machine: Belt cutting machine GS 10-2 with the 4 mm wave cutting disc knife

Result: optimum neat cut with long sticks

Capacity: About 200-300 kg vegetable can be cut per hour. The capacity depends on the cutting thickness: Cutting sticks with a larger diameter results in higher capacities.
With larger capacities the result will be a mixture of longer and shorter sticks, because the product orientation will change.

Process:

• Equip the machine with the 4 mm wave cutting knife:
• Belt speed: 20 %
• Knife speedt: 55 %
• Down holder: 75 %
• Product temperature: 4-6 °C
• The vegetable is cut in slices first. Important: Longish vegetable such as carrots or radish have to be pre-cut and placed crosswise on the infeed conveyor.
• Those crinkle slices are put back on the conveyor in an oriented way if possible to do a second cut which results in the crinkle sticks.

More about GS 10-2

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

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Cutting 5,2 mm sweet pepper rings with HGW and PGW

Target: Cut sweet peppers of up to 90 mm diameter in 5,2 mm rings

Machine: Manual and pneumatic grid cutter HGW and PGW with the new 5,2 mm slicer with serrated blades

Result: excellent, perfect cut sweet pepper rings without breakage

Capacity: Two sweet peppers can be processed at once within 10 seconds. These are 720 sweet peppers per hour and 115 kg per hour (sweet peppers of 160 g in average).

Process:

• Cut out the stalk and its base, which are too hard for the blades.
• Do not clean the product further, as this would reduce significantly the resistence of the product to squeezing and would make the rings brake.
• Product's temperature should be ambiant.

More about HGW and PGW