DE482029C - Sausage machine - Google Patents

Description

Sausage machine The invention relates to a novel sausage machine for the butcher industry.

Sausage preparation breaks down into meat chopping, mixing of the minced meat with seasoning and in the stuffing or filling of the Sausage mass in the intestine. The sausage machines in use up to now are hygienic and technically imperfect, because the sausage preparation is mainly done in such a way that the meat intended for the sausage is processed in several individual machines which are driven separately by transmission or by a motor. The individual machines have only a low degree of wanking and require a lot of space.

Attempts have already been made to assemble these well-known machines, but only by simply joining the individual machines together. The meat chopping usually found by known weighing machines, later also by the so-called Wolf instead.

The weighing machines usually have a rotating block of wood, on which the knives moved back and forth become slightly blunt, making an imperfect Cut is created. The block of wood also absorbs the leaked meat juice, becomes damp and rotting, so that easily putrefactive particles get into the sausage. This then spoils easily and gives rise to poisoning. In which wolf is subject the flesh of a bruise from the pressure of a worm shaft. That in the wolf Rotating knife for cutting the meat is also affected by the friction slightly blunt on the perforated disks, so that a perfect cut no longer takes place, but a choking of the flesh. Nourishing meat juice is squeezed out and is largely lost. But it is even more damaging to meat grinders always occurring warming of the meat; the meat becomes slimy and smeared. For this reason, today the weighing machine is mostly still the meat grinder in particular preferred in the production of raw sausage. After the chopping, the meat becomes in a known manner in the batch machine and then in the filling or tamping machine brought. In the known assembled machines, this transfer takes place by hand or by special conveyors; also is with the known machines the volume space is usually quite small and does not have a sufficiently large cooling surface.

Most of the meat that has already been warmed up in the chopping machine then heats up even more in the small volume room and does not get cool into the filling or stuffing cylinder.

The deficiencies described will be applied to the new machine fixed a new shredding device and a new type of construction of the machine.

The crushing of the brought in from above through a funnel Meat is made in one by centrifugal force horizontal rotating centrifugal head, which outwards to interchangeable frame with angled Has provided knives.

The material emerging from the centrifugal head then falls into an underlying one Rank-shaped mixing trough and from this into the filling cylinder provided on the bottom of the ring trough or filler neck.

The shredding device, the quantity device with an annular recess and the filling devices are thus in a common with one another in the sequence mentioned Housing arranged that the 'processing of the meat thrown in at the top in one The operation is carried out in a smooth pass through the machine, with the drive being the Individual fixtures from a common vertical in the middle of the machine Wave is derived. The meat arrives without any warming friction or bruising, without special funding in the simplest and most hygienic manner in the intestines. The subject of the invention is shown in the drawing, namely show: Fig. I is a section through the machine, Fig. A is a plan view with the machine removed Lid, Fig.3 partial section through one filling cylinder and Fig.4 and 5 details the arrangement of the knives in the centrifugal head, namely Fig.4 is a section along the line A-B Fig. 5 and Fig. 5 a section along the line C-D in Fig. 4.

The electric motor z is installed vertically in the housing i. The motor can also be installed horizontally or the machine shaft mounted in the housing i 3 can also be driven from a transmission by means of a belt.

From the free shaft end of the motor or from the lower end of the Shaft 3 is driven by a fan 4, which is also replaced by an air pump can be. The centrifugal head 5 is flanged to the machine shaft 3 with two arms.

At the edge of this centrifugal head, frames are inserted into which rows of inclined knives 6, 7 and 8 are layered (Fig. 4 and 5). The gaps for the meat to pass through between the knives 6 are larger than between the knives 7 and B.

The last columns, i.e. H. those between the knives 8, will be the adapted to the required fineness of the sausage meat. Because the on the meat acting centrifugal force increases with the distance from the axis of rotation, so the The same applies to the number of knives or cuts with increasing distance from the axis of rotation made larger in the same proportion as the centrifugal force increases.

This is to ensure that the meat when cutting not pressed and squeezed and so any heating of the same is avoided.

According to Fig. 4 and 5, the piece of meat is moved by centrifugal force (, I (1, 1 <I1, which is part of the components due to the inclined knife P, P1, P11 and Q. Q1 and Qll split into the corresponding layers a, a1, a11.

The piece of meat is cut pulling and raised because of the No more bruising its temperature.

The rows of knives 7 and 8 can be individually or both at right angles to the knife 6 be arranged.

After leaving the centrifugal head 5, the meat enters the ring trough ia, the hinged lid has a funnel in the middle for the Insertion of the meat and also openings 14 for the insertion of spices. Of the The funnel and the openings are provided with protective webs 16 known per se, to prevent injuries to the operator. The openings. 1 ¢ will also be closed by cover 15 in a known manner. The centrifugal head 5 scatters this thrown spices on the chopped meat in the ring hollow res, and the seasoning is mixed well with the meat when it is poured.

The quantity wing 2z is driven by the gear train 18, 19, ao and 21 from the shaft 3. Several test holes 17, which are provided with a closure, are generally attached to the annular trough. Sausage samples can be taken from these holes. After mixing, the sausage is poured into the casing, and this can be done in two ways. Firstly, in the case of cooked meat, in that one end of the intestine 2 5 is pulled onto an exchangeable mouthpiece 23 and the other end pushed together onto a tube @ ¢. The device can also be made by a knee * on the mouthpiece 23 and an extension of the suction tube 24 in such a way that the intestine runs a little horizontally, as shown in dotted lines in Fig. I.

If the fan (which can be engaged and disengaged) is now coupled to the drive shaft 3, or instead an air pump is coupled, or if the valve 26 is turned on when the fan is firmly coupled, the sausage product enters the tube 24 and the casing 25 as a result of the negative pressure created in the casing Intestines until the tap 26 is turned off again. The intestine is then tied off. Second, when sausage is being prepared from raw meat, the sausage product can be let into cylinders 27 generally arranged below the trough. These are adapted in their capacity to the contents of the ring trough and are arranged in an appropriate number so that sausage can be stuffed and tied at the same time in several places.

Two pistons 29 and 30 are housed in the cylinders 27. The upper piston 2.9 adapts itself with its upper surface to the shape of the annular recess in general. The piston 29 is connected to the cylinder housing by socket pins 28, while the lower piston 30 is displaceable in the cylinder. At their lower ends, the cylinders 27 are closed by covers 3 i which are provided with mouthpieces 32. One end of the intestine 25 is pulled onto these mouthpieces, while the other end can be pulled onto the pipe socket 2 [of the cock 26].

Taps 3.4 are arranged on the cylinder 27 below the annular recess, from which pipes 33 to the blowing side of the fan q. or lead to the air pump.

First, both pistons 29 and 30 are pushed out of the cylinder downwards, then the cover 3i is screwed in again and the sausage product located in the annular trough is then introduced into the cylinder. This can be done by rotating the metal sheets 22 in the annular trough. Then first the pistons 30 and then the pistons 29 are inserted into the cylinder from above. and connected to the cylinders 27 by the bolts 28. If the air cock 34 is now opened, the compressed air supplied by the fan and passing between the two pistons 29 and 30 drives the piston 3o downwards. This causes the sausage product to pass out of the mouthpiece 32 into the opened casing 25. When the piston 30 has reached the bottom of the cylinder, the closure cover 13 i is removed and the process is repeated.

The cover 9 is open when the piston is inserted into the cylinder.

The machine is cleaned with the lid open9. The knife frames of the centrifugal head 5 can be easily removed and cleaned, as can the annular recess ia and the cylinders 27, for which purpose the pistons 29 and 3o are removed.

Claims (5)

PATENT CLAIMS: i. Sausage machine, consisting of meat crushing, quantity and filling device with a common drive, characterized in that the comminuting device, the quantity device with annular trough and the filling device are arranged in a common housing in the above sequence @ so that the processing of the meat thrown in above in takes place in a single operation in a smooth passage through the machine, the drive of these individual devices is derived from a common, in the machine center, vertical shaft. 2. Sausage machine according to claim i, characterized in that the comminution of the meat brought in through the hopper (9) by centrifugal force takes place in a horizontally rotating centrifugal head (5), which is exchangeable to the outside Has frame (io) with obliquely arranged knives (6, 7, 8). 3. Sausage machine according to claim i and 2, characterized in that in the bottom surface of the annular Mixing trough (i-) one or more holes are arranged in which the trough on the ring trough (yes) -hanging filling cylinder (27) or the filling nozzle (23) open. ¢. Sausage filling device for the machine according to claims i to 3, characterized in that the sausage through the removable nozzle (23) attached to the annular recess (i-) by suction sucked into the intestine drawn onto the nozzle (23) and a tube (2q) with a cock (26) will. 5. Sausage filling device for the machine according to Claims 1 to 3, characterized in that two pistons (29, 30) are arranged in the filling cylinders (27), of which the upper one (29) is secured by screws or bolts (28) at the level of the mixing chamber floor. can be determined, the lower end of the cylinder (27) being carried out by removable caps (3i) with mouthpieces (32) onto which the sausage casing is pulled.