Abstract: Machine tools for machining or processing a workpiece can include at least one tool with at least one relative movement between the workpiece and the tool. The machine tool has at least one pressure line circuit with at least one pump unit and with at least one energy storage which is in flow connection with the pump unit via a pressure line, wherein the pump unit has at least one mechanically driven pump element for sucking in or sucking out a medium and is in flow connection with the pressure line, and the pump element is mechanically coupled to a component of the machine tool which is also moved during proper operation of the machine tool in such a way that the component moved by the machine tool drives the pump element.

Abstract: A collecting and discharge device for the cutting jet of a fluid jet cutting system, comprises a cutting jet collector and a discharge for the cutting medium flow collected the cutting jet collector. The cutting jet collector has a jet discharge channel with an inlet region for introducing the cutting jet. The cutting jet is in flow connection with an outlet region via an discharge line. The jet discharge channel leads into a suction chamber disposed underneath the outlet region, said suction chamber having an enlarged cross section in the outlet region compared with the cross section of the jet discharge channel. The suction chamber additionally connects the jet discharge channel with the discharge line and with a suction channel as well as being otherwise closed. The suction channel provides suction at a suction opening forming a suction mouth in a suction region surrounding the inlet region of the jet discharge channel.

Abstract: A device for slicing foodstuffs by means of a liquid jet includes an advancing device for transporting the foodstuff in an advancing direction, said advancing device having a processing region on which the foodstuff bears and in which the liquid jet is directed onto the foodstuff, an exit nozzle, disposed in the region of the processing region, from which exit nozzle the liquid jet exits, wherein the processing region below the foodstuff has a jet passage opening for the liquid jet exiting from the foodstuff, and a jet receptacle for the liquid jet and the discharge of the latter is provided below the jet passage opening.

Abstract: An identification panel has a first, upper plastic ply in a first color and at least one second plastic ply, situated below the first plastic ply, in a second color, with depressions being provided in the first, upper plastic ply, by removal of material, for the representation of characters or symbols, and extending as far as the second, lower plastic ply. A method for producing an identification panel of this kind provides for depressions to be made in the first plastic ply by removal of material to generate characters or symbols, the depressions extending through the first plastic ply at least as far as the second plastic ply.

Abstract: The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat.

Abstract: A device for forming portions of food is proposed, comprising a hydraulic press. rne press has at least one hydraulic pressure generator and at least two actuators, wherein each of the actuators comprises a working cylinder and the working cylinders are hydraulically connected. It is preferably provided that a die has at least two separate receptacles for receiving portions of food. The receptacles interact with respective pressing tools, and the pressing tools can in each case be moved by means of an actuator, in particular by means of a pressing ram.

Abstract: A formed food product is made by first performing a first pressing of the frozen primary product between a stamp and a cavity of a mold with a predetermined force to produce a preformed initial food product. Then, without removing the initial food product from the mold and immediately after the first pressing is completed, reducing during a relaxation phase a pressure force applied by the stamp to the intermediate food product for a predetermined time to produce an intermediate product. Finally without removing the intermediate product from the mold and immediately after the predetermined time has elapsed, performing a second pressing of the intermediate food product between the stamp and the mold cavity at a higher force than that used in the first pressing until a final food product with a contour corresponding to that of the mold cavity is achieved.

Abstract: A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces.

Abstract: A first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.

Abstract: A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the cavity of the first foodstuff part while frozen. Finally a second frozen foodstuff part is fitted to the first foodstuff part to close the cavity. The mating edges of the parts can be coated with water and/or egg white to stick together, and the two parts can then be breaded or otherwise coated.

Abstract: A method of portioning meat which utilizes a press in which a piece of meat is shaped and a final form is imparted to the portion by stamping. In one embodiment the excess meat around a shaped portion is cut away by the stamping. In another, the piece of meat following the pressing is cut into strips. In both cases, the press ram is brought to a given spacing from the bottom press member to ensure that the pieces of meat will be pressed to the same thickness in succeeding press cycles.

Abstract: The invention relates to a method for the production of frozen foods with a filling, whereby a frozen food blank is pressed under pressure onto a first foodstuff partial piece (2) which has a recess (5) for the filling, the filling is introduced into the recess (5) in the first foodstuff partial piece (2) whilst the first foodstuff partial piece (2) is in the frozen state and a second frozen foodstuff partial piece (3) is laid on the fist foodstuff partial piece (2) which seals the recess (5).

Abstract: Pieces of meat deep frozen to −5° C. to −20° C. in unit volumes and weight and without significant distortion of the muscle fiber structure are pressed in a mold to serving size portions in which the muscle structure is retained. The equal weight identical serving size portions can thus be automatically cooked for identical time periods and at identical temperature.

Abstract: A food product is portioned without having to saw through deep frozen bodies by forming a flat slab or plate of the nonfrozen food product and then cooling the product to a temperature at which it is stampable, e.g. −1° C. to −10° C. The slab is then stamped by a stamping grid on a ram or roll to form the individual portions which can then be deep frozen and may be breaded prior to being deep frozen.

Abstract: A cog belt has an elongated belt body formed with a multiplicity of longitudinally spaced transversely extending teeth along a longitudinal underside of the belt body and with at least one entrainer for a mold carriage on a longitudinal upper side of the belt body, and a pair of metal plates affixed to opposite lateral sides of the belt body in the region of the entrainer, each of the plates being secured to the entrainer and to at least one of the teeth in the region.