DE102007021092A1 - Cup or pot shaped device for casing of sausage or other rod shaped groceries, comprises a carrier device at which the sausage or the groceries are hanged along a vertical conveyor in working height, and a diaphragm opening - Google Patents

Abstract

The cup or pot shaped device for casing sausage (1) or other rod shaped groceries, comprises a carrier device (2) at which the sausage or the groceries are hanged along a vertical conveyor in working height. The device has an arbitrary cross-section. A diaphragm opening (6) adjusting the sausage diameter/sausage caliber is arranged in the base (5) of the casing device. An inlet for the entry of casing mass (9) into the casing device is arranged on the casing device. The diaphragm opening is electrically adjustable. Inserts are arranged with the diaphragm opening. The cup or pot shaped device for casing sausage (1) or other rod shaped groceries, comprises a carrier device (2) at which the sausage or the groceries are hanged along a vertical conveyor in working height. The device has an arbitrary cross-section. A diaphragm opening (6) adjusting the sausage diameter/sausage caliber is arranged in the base (5) of the casing device. An inlet for the entry of casing mass (9) into the casing device is arranged on the casing device. The diaphragm opening is electrically adjustable. Inserts corresponding to coat the sausage diameter/sausage caliber are arranged with the diaphragm opening. The casing device is implemented like the inserts in the form of half basin. The casing device is arranged in a casing station in which a storage tank is integrated. Between the storage tank and the inlet, a pump is arranged. A collection cup is arranged in the casing station beneath the casing device. The vertical conveyor and/or the pump is adjustable in the driving speed in its feed pipe so that the coating process is optimized in dependent upon the viscosity of the casing mass and the thermal condition. The storage tank is integrated or connected in the collection cup. Casing devices are arranged together in the casing station. An independent claim is included for a procedure for casing of sausage or other rod shaped groceries.

Description

The The invention relates to a device and a method for sheathing of sausage or other rod-shaped food.

in the State of the art, the most diverse devices and / or Method described above sausages more durable, tasteful and / and to make it more attractive for sale.

Next smoking or ripening with natural mold In addition, the state of the art also the most diverse devices for applying liquid sheathing masses, themselves Cheese masses, etc., but also for applying solid Ummantelungsmassen, for example Dry spices such as pepper or other solids, on the sausage surface (whether with or without intestine) described above.

From the DE 31 35 493 A1 For example, a dipping system is known by means of the hanging on a conveyor chain sausages are immersed in a heated bath in which there is a solidified in the cooled state adhesive liquid.

To the dipping process are in a subsequently arranged pepper chamber then by means of throwing roller and nozzles peppercorns applied to the adhesive liquid.

In the DE 33 20 471 C2 the aforementioned continuous dipping process has been further developed and extended by a washing station and another dip tank.

The applicant for the two aforementioned protective rights then struck in the DE 361 42 32 A1 to further increase the effectiveness of its devices to provide on the horizontally extending conveyor chain also transversely to the conveying direction extending spit holders, so that the sausages not only one behind the other hanging, but also side by side hanging to the jacket can be immersed in the filled with the sheath mass heated pool.

The doing so (on a stick or a pole) hanging from their loops Sausages become as in the aforementioned solutions even with this solution again completely from immersed in the heated coating composition at the top and from this sheathed.

To extracting the sausages from the heated dip tank then, after draining, a cladding layer thickness is established one.

• 1. Der Tauchvorgang dauert in Abhängigkeit von der Wurstlänge sehr lange, und führt zwangsläufig zu einer Beeinträchtigung der Wurstoberfläche im unteren Bereich der hängenden Wurst, da die Temperaturbelastung der Wurst während des Tauchvorganges infolge der längeren Verweilzeit des unteren Bereiches im beheizten Tauchbecken viel größer ist. Das untere Ende der Wurst wird zuerst in das beheizte Tauchbecken eingetaucht und verlässt das Tauchbad auch zuletzt.
• 2. Die Tiefe des Tauchbeckens bestimmt einerseits die maximale Länge der zu beschichtenden Würste, aber gleichzeitig auch die für die Anlage erforderliche Mindestmenge an Ummantelungsmasse. Somit ist eine effektive Ummantelung mit diesen Anlagen nur bis zu einer bestimmten maximalen Wurstlänge sinnvoll.
• 3. Auch können hochviskosen Ummantelungsmassen, wie beispielsweise Käsemassen, mit derartigen Tauchanlage nur eingeschränkt, bzw. gar nicht verarbeitet werden, da die Würste mit diesen hochviskosen Ummantelungsmassen nur unvollständig ummantelt werden. Dies resultiert daraus, dass die Würste während des Tauchvorganges aufschwimmen und sich zudem die Schlaufen aus den Haken aushängen, bzw. sich die Schlaufen der Würste auf dem Stock oder der Stange verschieben, so dass beim Herausziehen die Würste dann im Tauchbad schwimmen, oder nur halbseitig beschichtet sind und/oder beispielsweise auch aneinander kleben.
• 4. Es muß bis zuletzt die gesamte Tauchbadfüllung an Ummantelungsmasse bereit gestellt werden, da das Tauchbad auch für die „letzten" Würste stets noch vollständig gefüllt sein muß.

However, all of the abovementioned inventions have the following disadvantages in common:

• 1. The dipping process takes a long time depending on the sausage length, and inevitably leads to an impairment of the sausage surface in the lower part of the hanging sausage, since the temperature load of the sausage during the dipping process is much larger due to the longer residence time of the lower area in the heated plunge pool. The lower end of the sausage is first dipped into the heated dip tank and leaves the dip last.
• 2. The depth of the dip tank determines on the one hand the maximum length of the sausages to be coated, but at the same time also the minimum amount of casing material required for the plant. Thus, an effective sheathing with these systems only makes sense up to a certain maximum sausage length.
• 3. High-viscose coating materials, such as, for example, cheese masses, can also be restricted with such dipping systems, or not processed at all, since the sausages are only partly covered with these highly viscous coating materials. This results from the fact that the sausages float during the dipping process and also the loops hang out of the hooks, or the loops of the sausages move on the stick or the pole, so that when pulling out the sausages then swim in the dipping bath, or only half-sided are coated and / or, for example, also stick together.
• 4. It must be made available to Ummantelungsmasse until the end of the entire Tauchbadfüllung because the dip must always be completely filled even for the "last" sausages.

Furthermore, now from the DE 299 04 256 U1 as well as from the inner priority of DE 299 04 256 U1 claiming DE 100 09 529 B4 Another device for coating sausages, preferably with pasty, ie also known very viscous masses, in which analogous to induction hardening in waves, a nozzle equipped with a ring along a cylinder surface in upward and downward movement is moved such that by means of the ring nozzles leaking liquid the surface treatment can be effected.

Essential to the invention in this DE 100 09 529 B4 is that this coating nozzle is formed by a double-walled, bottom closed tube sleeve, which has upwards to the sausage, a "Überströmkragen", which is designed so that the above emerging from the tube sleeve surge is redirected specifically in the direction of the hanging sausage, so that when the tube sleeve along a hanging on a conveyor belt Sausage is moved up and down, while the upward movement initially applied a base layer and subsequently this base layer is covered again during the downward movement.

In Dependence of the viscosity of the coating composition However, it may happen that during the uphill journey Applied base layer during downhill travel is rinsed off again.

Another disadvantage of in the DE 100 09 529 B4 The coating nozzle described above also consists in that only sausages of the same diameter can be optimally coated by means of the coating nozzle according to the invention.

With for example, smaller sausage diameter becomes inevitable the annular gap between the sausage surface and the coating nozzle very large, so that the emerging from the ring nozzle Barely reached the sausage surface and thus the formation of a closed homogeneous layer no longer is guaranteed.

Though can be tried with a smaller sausage diameter by increasing the flow rate of the pump for the sheathing mass to "bridge" this large annular gap.

But leads to an increase in the flow rate of the Pump inevitably also causes the sheathing mass (too low viscosity) due to the high flow rate also rinses off itself.

Another disadvantage of this in the DE 100 09 529 B4 The above-described coating device consists with increasing pump delivery rate also that the inventively provided, one-sided entry of the sheath mass in the double jacket of the coating causes the result that the high flow rate no closed Ummantelungsmassenring on "Überströmkragen" of the nozzle can form more, so that then resulting partially uncoated areas remain along the sausage casing and therefore a homogeneous coating can no longer be guaranteed.

In addition, he supports in the DE 100 09 529 B4 According to the invention proposed entry of the sheath mass in the direction of gravity (ie, the outflow of the sheathing mass from the "Überströmkragen" is identical to the drip) also always rinsing the sheath mass already during processing.

There always in the above-mentioned solution in the upward direction as well as being enveloped in the downward movement will also the temperature load of the sausage surface increased and at the same time as a result of the required residence time in the coating station the overall throughput of the plant (as a result the downtime of the conveyor belt during the up and Downward movement) of the coating die.

In addition, however, with the in the DE 100 09 529 B4 Moreover, the coating jacket at the upper edge of the sausage is not exactly formed as described above due to the flow behavior of the casing mass (which indeed sprays), since defects always occur.

Another disadvantage of in the DE 100 09 529 B4 The above-described solution consists in the fact that the "interior" of the coating nozzle is only very difficult to access during cleaning work, so that the necessary cleaning work to ensure the hygiene requirements inevitably make consuming.

Of the Invention is therefore based on the object, a device and a method for wrapping sausage or other rod-shaped food to develop, which avoids the aforementioned disadvantages and in low manufacturing and assembly costs make it easy to handle and Reliable allows flowable Sheath masses of different viscosity optimally, evenly and at the lowest temperature load of the food to be coated to apply on their surface (eg the sausage) so that always a safe "all around closed" wrapping the entire surface (sausage surface) both ensured at low as well as highly viscous Ummantelungsmassen is, wherein by means of the device according to the invention the vg. optimal sheathing of the surfaces, both with "thick" as well as "thin", but also with "short" as well as "very long" foods (eg sausages) always with minimal time and material expenditure on sheathing mass, d. H. effective and with a high throughput in the sense of industrial processing while optimally fulfilling of all hygiene standards.

According to the invention this object by a device for wrapping sausage or other rod-shaped food with the features of the main claim solved the invention.

Advantageous embodiments, details and other features of the invention will become apparent from the dependent claims and the following description of the inventive solution in conjunction with the drawings for erfindungsge proper solution.

following Therefore, the invention is based on exemplary embodiments explained in more detail in connection with four figures become.

It show the following:

1 a possible embodiment of the sheath device according to the invention 4 in the side view, in section;

2 : one in a jacketing station 11 integrated casing device according to the invention 4 in the side view;

3 : that in a jacketing station 11 integrated casing device according to the invention 4 analogous to 2 but with several juxtaposed sausages 1 in the front view and the side view;

4 A further possible embodiment of the casing device according to the invention 4 in the side view, in section with a Elastoblende 20 and a pressure port 21 ,

In the 1 is now a possible embodiment of the sheath device according to the invention 4 for wrapping a sausage 1 or other rod-shaped food in the side view, shown in section.

These 1 shows the on a transport device 2 hanging sausage 1 with the casing device according to the invention 4 which along this sausage 1 Is arranged movable in the working height.

According to the invention, the sheath device is characterized 4 characterized in that it is cup-shaped or pot-shaped, has an arbitrary cross-section, wherein in the ground 5 the casing device 4 a custom sausage diameter / sausage caliber customizable aperture 6 is arranged, which in each case to be wrapped maximum sausage circumference except for a slight, only a "snagging" of the sausage in the aperture avoiding guide annular gap 7 encloses. This guide ring gap 7 can, as in the 1 shown, be fixed or, as in the 4 shown, also variable.

It is also essential to the invention that on the casing device 4 In addition, at least one feed 8th for the entry of casing mass 9 into the casing device ( 4 ) is arranged.

It is also characteristic that the aperture 6 gradually, or is infinitely adjustable.

In the in 1 illustrated embodiment is in the casing device 4 the sausage diameter / sausage caliber to be coated in each case accordingly 10 , with a respective sausage diameter / sausage caliber associated aperture 6 arranged.

This use 10 is also easy to remove and clean as hygienic use.

The inventive method for using the vg. The device according to the invention is characterized in that the casing device ( 4 ) in the starting position the upper sausage end ( 15 ), in this initial position via the inlet ( 8th ) with sheath mass ( 9 ) and then along the sausage ( 1 ) moves down so that the sheath mass ( 9 ) due to adhesion forces evenly on the entire surface of the sausage ( 1 ) is reared.

through the device of the invention in conjunction with the inventive method can now on the surfaces of sausage or other rod-shaped Food with minimal manufacturing and assembly costs, easy manageable and reliable, optimal, even and with the lowest temperature load of the food to be coated flowable sheathing masses of different kinds Viscosity are applied, always a safe "all around and closed "covering the entire surface ensured at low as well as highly viscous Ummantelungsmassen is, and by means of the device according to the invention the vg. optimal sheathing of the surfaces, both in "thick" and also "thin" but also with "short" as well as "very long" sausages or foods, always with minimal time and material costs of sheathing mass, d. H. effective and with a high throughput in terms of industrial Processing and simultaneous optimal fulfillment of all Hygiene standards can be guaranteed.

The 2 now shows one in a wrapping station 11 integrated casing device according to the invention 4 in the side view.

This jacketing station 11 points next to the transport device 2 for the sausages 1 standing at a vertical conveyor 3 arranged sheath device according to the invention 4 also a storage container 12 and one between the reservoir 12 and the inlet 8th arranged pump 13 on. Between this pump 13 and the inlet 8th is a hose system 16 with a compensating roller 19 arranged.

The below the casing device 4 arranged storage tank 12 serves in this embodiment at the same time as a collecting container 14 for the during the coating of the invention of the sausage 1 dripping casing mass 9 and is tempered and temperature monitored, so that the respective viscosity of the sheath mass 9 can be set exactly.

Essential to the invention in this context is that the vertical conveyor 3 in driving speed as well as the pump 13 are also adjustable in their flow rate, so that the coating process also depending on the viscosity of the sheath mass 9 and respective thermal conditions can also be optimized. In addition, the uphill journey is significantly faster than the downward journey, thus saving process time.

The 3 now shows one in a wrapping station 11 integrated casing device according to the invention 4 analogous to 2 but with several juxtaposed sausages 1 in the front view.

This jacketing station 11 consists of a transport device 2 at the the sausages 1 on sticks 17 be transported hanging.

Around To facilitate the hanging of the sausage, was so much freedom created at the Einlegestrecke that, if necessary, a lifting aid can be used.

If then the sausages 1 safely in the transport device 2 are mounted, now carried the transport to the invention, on a vertical conveyor 3 , arranged jacket device 4 ,

Below this is a heated storage tank 12 for the sheathing compound 9 and a pump 13 already in conjunction with the 2 described promotion of Ummantelungsmasse 9 in the jacket device 4 arranged.

In this embodiment, in the wrapping station 11 several sheathing devices 4 arranged side by side, so that at the same time several to be wrapped sausages 1 can be edited side by side.

In addition, the sheathing devices used here are 4 executed in the form of half-shells

The in the vertical conveyor 3 integrated closure device receives both half-shell elements, which in the contracted state, the adjacent cup-shaped sheathing devices 4 form.

The cycle of a sausage casing now runs as follows:
First, the half-shells are opened and are located above the reservoir 12 , which at the same time as a collecting container 14 serves, below the sausage 1 ,

Now the sausages are 1 by means of the transport device 2 went one step further. In this case, the distance between two sausages in the direction of travel of the transport device should be considered under one step 2 be understood.

Now the opened Halbschalenlemente by means of the vertical conveyor 3 in the upper position 15 ie, up to the area of covering the upper end of the sausage 1 hazards. In the meantime, the not yet wrapped sausage 1 "Stabilized" and is at rest.

Subsequently, the hitherto still open half-shell elements by means of the vertical conveyor 3 integrated locking device driven together and now enclose the sausage 1 except for those in the 1 shown minimum guide ring gap 7 ,

Now this is formed from half-shell elements, now "closed" sheath device 4 over the pump 13 with sheathing compound 9 flooded.

About the between the sausage 1 and the sheath device 4 still existing guide ring gap 7 will the sausage 1 during the sheathing quasi through the sheathing mass 9 also "lubricated" during the descent.

The filling flow can be controlled by the regulated pump 13 to adjust. An in the casing device 4 incorporated overflow secures the exact upper fluid level in the casing 4 ,

To the layer thickness of the sheath mass 9 To be able to set exactly, the sheath mass is exactly tempered and constantly monitored in the bath temperature.

After the jacket device 4 then filled ("flooded"), now takes the downward drive of the sheath device 4 along the sausage 1 , Without any spray pressure, the Ummantelungsmasse lapped 9 doing that by the Ummante lung device 4 passed through sausage 1 homogeneous, and it is carried out so the inventive adhesive coating of the sausage surface.

moreover In special designs can also drive down in speed be managed.

In the lower layer, ie below the now covered sausage 1 , then the jacket device 4 by means of the vertical conveyor 3 integrated closing device to the two half-shells reopened and at the same time in the collecting container 14 completely emptied.

Now the described wrapping cycle can be restarted again.

In a modified design, which, however, not in the 3 is shown, the vertical conveyor 3 so next to the transport device 2 be arranged that the opened half-shells of the casing device 4 "Retracted" (ie from the conveying plane of the transport device 2 brought out), so that the step of the upward movement of the open half-shells of the casing device 4 (outside and) in parallel, ie at the same time as the step of driving forward the transport device 2 , can be done.

The jacketed sausages go even further after wrapping and are depending on the properties of the Ummantelungsmasse 9 still dripping over a return belt 18 , After a few more steps, the dripping is finished and the sausage is finished 1 can from the transport device 2 , if necessary, be removed using a lifting aid.

These Device according to the invention allows an optimal sheathing in only one work cycle, d. H. while downhill. This shortens the residence time the sausage in the area of the heated Ummantelungsmasse the conventional solutions to about half and the sausage is thus thermally charged much less. At the same time, however, a faster cooling of the Ummantelungsmasse causes, which is very positive in particular larger layer thicknesses.

moreover Also, the return belt can be much shorter be designed.

The quiet volume flow in the casing device 4 causes an exact, even adhesive coating during the wrapping process, with no "blank" spots, and if desired, also with a clean top edge.

moreover allows the present inventive Solution even the pressure-free application of highly viscous Ummantelungsmassen, since a Aufschwimmen the sausage to be wrapped after the solution according to the invention presented here is excluded.

there can the device of the invention not only on every sausage diameter but also on every sausage length, whether long or short.

One substantial, not to be underestimated advantage for the user is the improved hygiene of the invention Plant as any undercuts on the sheathing tool avoided were, so that the plant in the shortest possible time and with minimal Effort can be safely and quickly hygienically cleaned.

Of the Diameter of these apertures is determined in dependence the viscosity of the coating material to be processed and corresponds to the diameter / caliber of the sausage plus a more or less uniform guide ring gap of 0 mm to a maximum of 10 mm.

In the "higher automated" designs of the solution according to the invention, the guide ring gap 7 "adjusted" according to the geometric dimensions of the sausage and as a function of the viscosity of the casing mass.

In jacketing stations where the jacketing device 4 For example, if not (two-) divided, the Ummantelungszyklus must be adjusted so that the continuation of the transport device 2 only then takes place after the sheathing process is completed and the sheath device 4 below the sausage has reached an end position, so that during the process of the transport device, a contact of the sausage with the casing device 4 is excluded.

In the 4 Now another solution according to the invention is shown with an elastically adjustable guide ring gap of - as shown here - 0 mm.

With this in 4 illustrated design of the solution according to the invention can also be any sausage cross-section, z. B. triangular sausage, square sausage, but also sausage whose cross-section corresponds to the bread cross-section uva sausage geometries are coated according to the invention.

These solutions, with an elastically adjustable aperture, forms between the sausage 1 and one with a pressure port 21 ver see Elastoblende 20 , z. As a inflatable by compressed air silicone rubber ring, then (according to the respective sausage geometry) a more or less uniform guide ring gap between 0 mm and 10 mm, which then allows the coating of the invention.

The coating according to the invention takes place in the designs with a Elastoblende analogous to the procedure described above, only as in the in the 4 Design shown adapted to the particular sausage geometry (more or less) adapted Elastoblende 20 before filling the casing device 4 over the inlet 8th with sheathing compound 9 up to a guide ring gap between 0 mm and 10 mm over the pressure connection 21 "Inflated" and after the inventive adhesive coating of the sausage ( 1 ) then becomes the Elastoblende 20 again (from the pressure medium, eg air) "emptied".

In special, also possible further applications The device according to the invention can also just wanted in connection with the coating of food be (contrary to our previous task), the food with temperature load, d. H. with a defined, even high heat input, to coat.

This is possible with the device presented here, but then the sheath device would 4 Positioned at the lower end of the sausage, there set the required for the adhesive coating guide ring gap, and in this lower position then already on the inlet 8th with sheathing compound 9 filled.

Subsequently, the sheath device 4 then first along the sausage 1 move upwards but subsequently also down again.

So can also with the device according to the invention a defined, even, and about the "driving speed" In addition, precisely adjustable "high" heat input will be realized.

It makes sense the sheath device 4 over the inlet 8th continuously with sheathing compound 9 to refill (refill).

1

sausage

2

transport device

3

vertical conveyor

4

sheathing device

5

ground

6

aperture

7

Guide ring gap

8th

Intake

9

jacketing compound

10

commitment

11

coating station

12

reservoir

13

pump

14

receptacle

15

sausage end

16

line system

17

floor

18

Return belt

19

compensating roller

20

Elastoblende

21

pressure connection

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 3135493 A1 [0004]
• - DE 3320471 C2 [0006]
• - DE 3614232 A1 [0007]
• - DE 29904256 U1 [0011, 0011]
• - DE 10009529 B4 [0011, 0012, 0014, 0018, 0019, 0021, 0022]

Claims (14)

Device for wrapping sausage ( 1 ) or other rod-shaped foods which are suspended along (for example, also on a transport device ( 2 ) hanging sausages can be moved at the working height (for example by means of a vertical conveyor ( 3 ) movable, characterized in that - said sheath device ( 4 ) is cup-shaped or cup-shaped and has an arbitrary cross section, and - that in the bottom ( 5 ) of the jacket device ( 4 ) a custom sausage diameter / sausage caliber customizable aperture ( 6 ) is arranged, - that on the casing device ( 4 ) at least one feed ( 8th ) for the entry of sheath mass ( 9 ) in the casing device ( 4 ) is arranged. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 1, characterized in that the aperture ( 6 ) gradually, or steplessly, z. B. is elastically adjustable. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 1, characterized in that in the casing device ( 4 ) the respective sausage diameter / sausage caliber to be coated corresponding inserts ( 10 ) with a respective sausage diameter / sausage caliber associated aperture ( 6 ) are arranged. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 1, or according to claims 1 and 3, characterized in that the casing device ( 4 ) as well as the inserts ( 10 ) are executed shared. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 4, characterized in that the casing device ( 4 ) as well as the associated missions ( 10 ) are in the form of (half) shells. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claims 1 to 5, characterized in that the casing device ( 4 ) in a jacketing station ( 11 ) is arranged, wherein in this a reservoir ( 12 ) and between the reservoir ( 12 ) and the feed (s) ( 8th ) at least one pump ( 13 ), wherein in the sheathing station ( 11 ) below the jacket device ( 4 ) a collecting container ( 14 ) is arranged. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 6, characterized in that the vertical conveyor ( 3 ) in the driving speed as well as the pump ( 13 ) is controllable in its delivery, so that the coating process as a function of the viscosity of the sheath mass ( 9 ) and respective thermal conditions can be optimized. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 6, that the storage container ( 12 ) in the collecting container ( 14 ) is integrated, or is connected to this. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 6, characterized in that in the wrapping station ( 11 ) several jacketing devices ( 4 ) are arranged so that at the same time several to be wrapped sausages ( 1 ) can be edited next to and / or behind each other. Device for wrapping sausage ( 1 ) or other rod-shaped food according to claim 9, characterized in that a plurality of casing devices ( 4 ) can also be rigidly connected. Method of casing sausage ( 1 ) or other rod-shaped foods, characterized in that the casing device ( 4 ) in the starting position the upper sausage end ( 15 ), in this initial position via the inlet ( 8th ) with sheath mass ( 9 ) and then along the sausage ( 1 ) moves down so that the sheath mass ( 9 ) due to adhesion forces evenly on the entire surface of the sausage ( 1 ) is reared. Method of casing sausage ( 1 ) or other rod-shaped food according to claim 9, characterized in that the casing device ( 4 ) while it is being moved down, over the inlet ( 8th ) temporarily with Ummantelungsmasse ( 9 ) is further filled. Method of casing sausage ( 1 ) or other rod-shaped food according to claim 11 or according to claims 11 and 12, characterized in that the on a transport device ( 2 ) hanging sausages ( 1 ) or other rod-shaped foodstuffs, step by step, of the wrapping station ( 11 ) with the in this integrated coating device according to the invention ( 4 ), wherein during the sausage on the transport device ( 2 ) is moved one step further, the half-shells of the sheathing device ( 4 ) in the open position from below the lower end of the sausage in this open position after completion of the forward movement of the transport device ( 2 ) by means of the vertical conveyor ( 3 ) to the area of the upper sausage end ( 15 ), wherein in this upper position after the transport device stops, ie the sausage has completed the "forward step" and is hanging quietly, then the half-shells of the casing device according to the invention ( 4 ) to the sausage ( 1 ) and to the closed cup-shaped or pot-shaped casing device / s ( 4 ) and now the sausage ( 1 ) or the juxtaposed sausages ( 1 ) at the upper end of the sausage ( 9 ) encloses / enclose so that only a small guide ring gap ( 7 ) between coating device ( 4 ) and the sausage ( 1 ) remains, wherein in this position of the sheath device ( 4 ) now via the inlet ( 8th ) by means of a pump ( 13 ) Sheathing compound ( 16 ) in the casing device ( 4 ), then during the downward travel of the sheathing device (s) ( 4 ) due to the sheath mass ( 16 ) filled casing device ( 4 ) now the sausage / sausages ( 1 ) until reaching the lower end (s) of the sausage ( 1 ) are coated according to the invention and after the "overrun" of the lower end of the sausage, the half-shells of the cup-shaped casing / s ( 4 ) are opened again and then the procedure described just then repeated. Method of casing sausage ( 1 ) or other rod-shaped food according to claim 11, characterized in that the casing device ( 4 ) during the forward movement of the sausages ( 1 ) by means of the transport device ( 2 ) describes a web, so that, for example, the half-shells of the sheathing apparatus ( 1 ) are moved from the lower layer to the upper layer next to, or outside the path of movement of the sausages.