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 High School Project - Concept Meat Slicer

Change Page: < 12 | Showing page 2 of 2, messages 31 to 35 of 35
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CCinNJ

  • Total Posts: 7745
  • Joined: 7/24/2008
  • Location: Bayonne, NJ
Re:High School Project - Concept Meat Slicer Thu, 12/5/13 10:27 AM (permalink)
Did someone say donuts?

A revolutionary new donut dispensing machine would be fun more practical/useful & with less hurdles...


http://www.lilorbits.com


I don't know any other way but building a sandwich right from the slicer using freshly-sliced cold cuts. Independent delis & customers in the NYC area would never have it any other way.
<message edited by CCinNJ on Thu, 12/5/13 10:34 AM>
 
#31
    edwmax

    • Total Posts: 2014
    • Joined: 1/1/2007
    • Location: Cairo, GA
    Re:High School Project - Concept Meat Slicer Thu, 12/5/13 7:47 PM (permalink)
    Actually, this is not that difficult.  
     
    The first problem stated was refrigeration.   ...  Simple refrigerate the display case.   ... Therefore, this is more applicable for unattended vending or self-serve dell; or a deli where the server press the buttons to get specific meats and cheese sliced then, then builds the customer sandwich.
     
    The next problem was contamination; either cross product or pathogen growth (e coli, mold).    Again, easy   ... one product; one slicer.   This in a refrigerated case and each slicer is dedicated to one product, cleaning only needs to be at a regular service intervals.  ... Pathogen growth and cross contamination is minimized by proper temperature and dedicated use of each slicer.
     
    No I'm not building up the 10 each $2k slicers and robotic arms moving meats and cheese.   ... Remember the the old cigarette machines   ... the product was loaded in individual trays with a spring at the rear to push the packs (product) to the front.   We do the same with the meats and cheese. Only at the front is a knife to do the slicing and act as a stop for the product.   This knife can be a circular disk like used in Nemco slicers  
    or a guillotine.   The guillotine could be similar to a a mandolin which would move up and down against the product.
     
    The product when cut, drops on to a delivery try which weights each meat or combinations of meats and cheese (Italian subs).  A small door opens and the customer picks up his selection and puts it on his choice of bread and adds condiments.
     
    I don't see the slicing operation as being the problem, but building a complete sandwich as being the challenge.   ... But the opening post was asking for advice for building a 'slicer'.
     
    I see this as a great way for portion control and the meats & cheese is never removed from refrigeration as in a deli for slicing. So shelf life and freshness is increased and pathogen growth better controlled with proper temperature and regular cleaning.
     
     
     
    <message edited by edwmax on Fri, 12/6/13 5:56 AM>
     
    #32
      EdSails

      • Total Posts: 3558
      • Joined: 5/9/2003
      • Location: Mission Viejo, CA
      Re:High School Project - Concept Meat Slicer Thu, 12/5/13 8:13 PM (permalink)
      CCinNJ


      Did someone say donuts?

      A revolutionary new donut dispensing machine would be fun more practical/useful & with less hurdles...


      http://www.lilorbits.com


       
      Coming to a Simpsons episode near you......
       
      #33
        BearHit

        • Total Posts: 57
        • Joined: 11/16/2005
        • Location: Moorestown, NJ
        Re:High School Project - Concept Meat Slicer Thu, 01/9/14 11:15 AM (permalink)
        Can you mitigate the contamination issue with an alternate method of slicing?
        How about LASER slicing?
         
         
         
        #34
          Adjudicator

          • Total Posts: 5055
          • Joined: 5/20/2003
          • Location: Tallahassee, FL
          Re:High School Project - Concept Meat Slicer Fri, 01/10/14 8:38 AM (permalink)
           
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