ES2802901A2 - Automatic continuous carrousel cutter (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Machine for slitting effervescent wine bottles, comprising a bottle handling device to advance and guide bottles (9) to be slit, between an entrance area (31) and an exit area (32) of the machine, a slaughter station (5), with a cap opening member configured to remove the cap present on the neck of the bottle present in the slaughter station, the holding device comprising a rotating carousel (3) comprising a system of individual handling elements (40), each element being configured to receive and hold a bottle, each bottle being oriented in a predetermined way at the level of the slaughter station, the axis (A) of the bottle in this place forming an angle (θ d) predetermined with a horizontal plane, the axis (A) of the bottle being defined in an oriented manner going from the center of the butt to the center of the neck, and in the entrance area of the machine, each bottle It is introduced with an orientation (β) such that its axis (A) forms at least 90º with the ascending axis of the local vertical (Z), and preferably upside down. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Automatic continuous carrousel cutter

Technical sector

The invention relates to a machine for cutting the throat of effervescent wine bottles.

State of the art

The so-called slaughtering operation consists of extracting undesirable yeast and fermentation residues for final consumption, these residues very often being located in a piece called a "thimble" in the art. The thimble and the residues are expelled during the opening of the cap under the effect of the internal pressure in the bottle. An external effort must be applied to remove the cap and thimble in a so-called "slaughter" position. A manual method of slaughtering sparkling wine bottles is known. A stationary machine is also known which allows treating the slaughter of the bottles one by one.

A method is also known consisting of freezing the neck portion of the bottles, prior to the slaughter operation; however, this operation is costly in time and resources.

A need arose to be able to treat effervescent wine bottles at a significant rate, without resorting to freezing the neck portion.

Object of the invention

Therefore, a machine is proposed to cut the throat of effervescent wine bottles, which comprises:

- a bottle handling device for advancing and guiding bottles (9) to be slaughtered, between an input zone (31) and an output zone (32) of the machine,

- a slaughter station (5), with a cap opening member configured to remove the cap present on the neck of the bottle present at the slaughter station,

characterized in that the handling device comprises a rotating carousel comprising a system of individual handling elements, each element being configured to receive and hold a bottle, and in that each bottle is oriented in a predetermined way at the level of the slaughter station, forming the axis (A) of the bottle in this place a predetermined angle (0d) with a horizontal plane, the axis (A) of the bottle being defined oriented going from the center of the butt towards the center of the neck,

and because in the entrance area of the machine, each bottle is introduced with an orientation (p) such that its axis (A) forms at least 90 ° with the ascending axis of the local vertical (Z), and preferably upside down .

Thanks to these arrangements, the position of each bottle is perfectly controlled from the introduction into the machine to the slaughter station, and in particular the successive positions are such that the air bubble remains at a distance from the thimble, and this from the area of entrance to the slaughterhouse. The fairly precise timing of the operations leading to the removal of the cap makes it possible to avoid the dispersion of yeast and fermentation residues in the rest of the bottle, these residues remaining concentrated in the place of the thimble, and are expelled with it.

Furthermore, the orientation of the bottle at the time of opening the cap can advantageously be perfectly controlled due to the fact that the individual handling elements precisely define the position of the bottles along the carousel rotation.

It is noted that thanks to the proposed installation, it is possible to completely avoid freezing the bottle necks. Advantageously, the bottles can remain substantially at ambient cellar temperature, without any particular thermal influence. Furthermore, thanks to the installation proposed here, no energy and no glycol-type material are used to freeze the bottle necks.

Note: in this case it is a question of bottles in a traditional way. In traditional shaped bottles, the bubble rises from the bottom to the neck, preserving its coherence without dividing in two.

In various embodiments of the invention relating to the system, it may possibly also be necessary to resort to one and / or the other of the following arrangements, taken separately or in combination.

According to an option of interest, each individual handling element comprises an adjustable plate, so that the bottle held by the individual handling element can pivot around a horizontal axis. Said adjustable plate allows the bottle to be treated to pass from an upside down position to a head-up position, and whose adjustable plate returns by rotation in the opposite direction to its rest position, beyond the bottle exit area, in order to return to its initial position to accept a new bottle. According to an option of interest, each steerable plate is rotatably mounted along a tangential axis on the rotary carousel, that is to say around an axis having a circumferential direction (local tangent). This makes it possible to conceive a carousel that exhibits good compactness, the bottles being pivoted while remaining in an essentially radial plane, with little angular influence on the carousel.

According to one option, the bottle is turned over an angle of 180 °, that is to say in practice, each bottle goes from a head down position to a head up position, between the entry zone and the exit zone. Thanks to this, the position at the head-down entry is advantageously a controlled position, for example for placing bottles in suitable hoppers or supports, and at the exit of the machine the bottles can be deposited on the bottom on a conveyor conveyor for evacuation towards a downstream corking machine.

According to a first possibility, the rotation of the plate and of the bottle held therein is carried out with the bottom of the bottle directed in the direction of the axis of the carousel, and the cap is ejected on the opposite side of the axis (Z1) of the carousel . In other words, the bottle approaches the axis of the carousel during its 180 ° pivot. This configuration makes the system for recovering ejected plugs that are on the outside of the carousel relatively simple.

According to a second possibility, the rotation of the plate and of the bottle held therein is carried out with the bottom of the bottle directed to the opposite side of the axis (Z1) of the carousel, and the cap is ejected in the direction of the axis of the carousel. In other words, the bottle moves away from the axis of the carousel during its 180 ° pivot, which simplifies the design of the rotating plate of the carousel.

According to an option of interest, each individual handling element comprises a movable gripper configured to selectively surround each bottle. Said gripper forms a simple and robust and well controlled gripping element.

According to an option of interest, the mobile gripper surrounds the bottle in its neck zone. This results in a reduction of the chain of dimensions in relation to the position of the lid to be removed, which enables the coupling of the lid opening member to be made reliable.

According to one option of interest, each movable gripper comprises two jaws in a generally semi-cylindrical shape. Thanks to this, the two jaws can provide a well distributed and balanced locking force on the contour of the neck.

According to an option of interest, the two jaws of the gripper can be articulated with each other. The opening and closing mechanism is therefore rustic and robust and does not require maintenance. The opening and closing mechanism can be actuated by a cam and cam follower system.

According to an option of interest, each jaw comprises an inner lining of plastic or elastomer material to come into contact with the bottle. This makes it possible to avoid any risk of mechanical damage to the glass of the bottle. According to an option of interest, each plate comprises an arm with a fork that cooperates with a first control cam, mounted stationary, on the outside of the rotating carousel. So this first control cam restricts the position of the arm and therefore therefore restricts the orientation of the plate about its axis of rotation with respect to the carousel.

According to an option of interest, at least one second control cam is provided, mounted stationary, in angular positions opposite the carousel where the clamps must be in the open position. So this second control cam acts to open the jaws of the movable gripper, especially in the positions of the carousel where the bottle must be released.

According to an option of interest, the plates are shaped to impart a progressive rotational movement of the bottle around a horizontal axis between the entrance zone (31) and the exit zone (32) of the machine. This allows a progressive rotation without shaking the wine inside the bottle, and also without shock or acceleration. According to an option of interest, each clamp is returned by elastic means to its closed position in the absence of action from the second control cam. There is therefore a default locking of the bottle with an unlocking only controlled by the action of the second cam. This system makes it possible to guarantee the good resistance of the bottles in case of interruption of the electrical supply or of the energy supply fluid. For example, the elastic medium in question can be a mechanical spring that works under compression, a very robust and durable solution.

According to one option, a continuous mode operation is provided, with a removal of the lid on the fly at the slaughter station. Possible jerks are therefore avoided and the machine in question can have a very high production capacity.

According to one option, the plates are returned to their starting position, without a bottle in the gripper, in the angular zone of the carousel between the exit station (32) and the entry station (31). In other words, it involves the empty return of the plates to the position in which they will each accept a new bottle to be treated. According to one option, a motorized toothed wheel (52) configured to remove the lid is provided as a lid opening member at the slaughter station. Thanks to this, this motorized toothed wheel exerts a sufficiently large force to deform and eject the cap that previously closed the bottle.

According to one option, the lid opening member may have a general spherical shape. Said shape advantageously reduces the risks of mechanical interference between the opening member of the cap and the glass rim that forms the upper end of the neck of the bottle. Therefore there is no risk of damaging the bottle. According to an alternative option, a passive cam for removing the lid can be provided as a lid opening member. This results in a simple and rustic solution, such as a knife blade, for example, on which the neck of the bottle rests as it advances. In this configuration, although the cam itself is not in motion, it can be envisaged that the rotational movement of the bottle naturally accentuates the action of the passive cam to remove the cap.

According to one option, the predetermined angle (0d) may be between 5 ° and 30 ° and preferably between 10 ° and 20 °. Therefore the bubble joins the thimble at the right moment and there is no dispersion of yeast and fermentation residues in the rest of the bottle.

According to one option, each bottle is rotated 180 ° between the inlet and the outlet, and more preferably each bottle goes in upside down and comes out placed on its bottom, head up.

According to one option, a rolling belt can be provided at the outlet to transport the bottles to a corking machine.

According to one option, the machine is configured to treat 750 cl bottles, at a rate of at least 80 bottles per minute.

Description of the figures

Other characteristics, details and advantages of the invention will appear from a reading of the following detailed description, & from an analysis of the attached drawings, in which:

[Figure 1] Figure 1 illustrates a bottle of effervescent wine upside down, with a lid and a thimble, like those used during fermentation.

[Figure 2] Figure 2 illustrates the effervescent wine bottle upside down, with an air bubble at the level of the bottom and fermentation residues at the level of the cap that closes the neck, the thimble being adjacent to the cap.

[Figure 3] Figure 3 shows the mobile gripper system, configured to encircle a bottle around its neck zone.

[Figure 4A] Figure 4A shows the bottle at the slaughter station of the cap and thimble.

[Figure 4B] Figure 4B is analogous to Figure 4A and shows the bottle after expulsion of the cap and thimble.

[Figure 5] Figure 5 schematically illustrates the machine with the bottle return carousel in top view.

[Figure 5] Figure 5 illustrates a top view of the different positions of the bottles in the carousel area. [Figure 6] Figure 6 illustrates a diagram of the angular positions as a function of the angular position around the carousel.

[Figure 7A] Figure 7A schematically illustrates the position of the plate and the bottle in the entrance area of the carousel.

[Figure 7B] Figure 7B illustrates, schematically, the position of the bottle plate in the exit zone of the carousel.

[Figure 7C] Figure 7C illustrates, schematically, the position of the bottle plate at the slaughter station in the carousel.

[Figure 8A] Figure 8A illustrates an individual handling element, comprising an adjustable plate and a clamp in the closed state.

[Figure 8B] Figure 8B is similar to Figure 8A with the gripper in the open state,

[Figure 9] Figure 9 illustrates, schematically, the machine, in front view, especially illustrating the first control cam in three-dimensional space.

[Figure 10] Figure 10 illustrates, schematically, in a top view the machine's pitch circle and the first control cam, with a single plate represented.

[Figure 11] Figure 11 illustrates an exploded view of an individual handling element, comprising an adjustable plate and a clamp.

Figures 12A, 12B, 12C are analogous to Figures 7A, 7B, 7C and illustrate a variant in which the rotation on the plate and of the bottle held therein is carried out with the bottom of the bottle directed to the opposite side of the axis (Z1) of the carousel, and the cover being therefore ejected in the direction of the axis of the carousel, and not towards the outside as in Figures 7A, 7B, 7C.

Figure 13 illustrates in more detail the cap and the thimble in place on the mouth of the bottle.

Detailed description of the invention

In the different figures, the same references designate identical or similar elements. For reasons of clarity in description, certain elements are not necessarily represented to scale.

Slaughter operation

In the installation in question, it is in this case bottles of 750 cl (0.75 liters) content. In this case it is a question of bottles in a traditional way. However, the principle can be fully applied to other types of bottles in form and content.

In the invention in question, we are particularly interested in bottles of effervescent wine, that is, champagnes, crémant, sparkling, etc. However, it is not excluded to apply the principle of this installation to other types of wines or liquid beverages.

In the so-called champanoise method, a gas bubble (indicated by 7 in the figures) is formed inside the bottle during fermentation. Yeast and fermentation residues are also formed that accumulate by gravity at the lowest point.

It is noted that, in traditionally shaped bottles, when the bottle is passed from a head-down position to a head-up position, the bubble rises from the bottom towards the neck, preserving its coherence without dividing in two.

In figure 1, the bottle 9 comprises a butt 90, a body 92, and a neck 91. The bottle 9 is made of glass, transparent or translucent, colorless or slightly colored.

It is noted that the rim area 96 is located substantially at the place where the body of the bottle begins to taper to progressively taper to the neck 91.

The axis of the bottle, designated as A, is defined in an oriented manner going from the center of the butt 90 towards the center of the neck 91. The shape of the bottle is of revolution around the axis A. The body 92 is cylindrical; however the body of the bottle may be slightly conical.

In figure 2, in which the bottle is upside down, the bubble 7 is housed in the bottom of the bottle and is distributed on an annular shape adjacent to the glass bottom of the bottle. The bottle is upside down during the entire time of fermentation and the solid residues from this process accumulate in the thimble. Very often the bottle is upside down but skewed during the fermentation process.

The volume of bubble 7, at the end of the process, can typically range from 1 cm3 to 4 cm3.

After bottling the wine, with, if necessary, the addition of additional elements such as yeast, the bottle is closed with a cap 8. An element called a thimble 82 is also provided which is located below the cap.

Cap 8 is metal. Generally, the cap is crimped on the upper rim of the neck 91 of the bottle. As illustrated in Figure 13, the thimble 82 is received in contact with the cap 8 at the top of the neck. A sealing gasket referred to as 81 can be provided on the lid.

The thimble is made of plastic material. The cap and thimble are formed as two separate pieces, adjacent to each other in one configuration of use as illustrated in Figure 13. In an alternative configuration, a single piece could also be contemplated.

Before completing the preparation of the bottle for marketing, it is advisable to remove the residues that have been stored in the thimble, with the bottle upside down, during the entire fermentation time.

Carousel machine

As is especially illustrated in Figures 5 and 9, the operation of slaughtering the bottles is carried out thanks to a carousel machine. The carousel machine comprises a base 1. The base 1 is placed on the ground either by means of skids or feet. The base 1 can also be mounted on wheels so that the machine can be moved if necessary.

On this base, the turntable generally referred to as 2 is mounted in rotation about a main axis of the carousel designated as Z1.

A protective casing (not shown in the figures) is provided around the rotating plate, to protect a potential interference with an individual who is in the vicinity of the machine.

The rotational mounting of the turntable 2 on the base 1 is carried out in the illustrated example by means of a ball bearing, known per se and not detailed in this case.

The ball bearing allows a rotation of the turntable around the base along the vertical Z1 axis, and prohibits any other movement in translation and rotation.

A gearmotor comprising a motor 3 and a drive pinion 38 which is coupled to a crown with teeth integral with the turntable is provided to drive the rotating plate in rotation. The motor and its drive pinion are fixed on the base by means of a bracket 36 adjustable in position or with clearance recovery.

As regards the rotating plate, control cams are provided whose function will be seen later, in particular we have in the illustrated example a first control cam 61, a second control cam 62 and a third control cam 63.

On the other hand, a transport system is provided for bottles that are presented in an upside down position. This bottle transport system may comprise an endless screw 14 and / or a conveyor belt 13.

Alternatively or additionally, the bottle transport guide could use guides 21, 24 as illustrated in figure 2.

To transport the bottles one by one in a synchronized manner on the carousel, a guide cross referred to as 19 is used in the illustrated example which operates in synchronization with the plate 2 and optionally in cooperation with an external guide wall 15.

It is noted that the guiding cross 19 is driven at a rotation speed twice as high as the rotating plate 2 of the carousel since in fact the guiding cross makes a quarter turn while the rotating plate of the carousel makes 1/8 back.

In an alternative solution, the bottles 9 could be placed by a robot at the location provided for the entry of bottles into the carousel.

As will be detailed later, the carousel carries individual handling elements generally referred to by reference 40

Each element is configured to receive and hold a bottle 9. Each individual handling element is arranged to pivot the bottle about a horizontal axis, in order to transport it from a head-down position to a suitable position at the slaughter station and then next head up for evacuation on the exit conveyor.

To do this, each individual manipulation element comprises an adjustable plate 4. In the illustrated example, there are 8 adjustable plates, each one mounted in rotation on the turntable, with, for each adjustable plate 4, a passage hole marked 94.

As illustrated, the swiveling plates 4 are evenly distributed on the turntable 2, that is to say they are angularly spaced from each other approximately 45 °.

Of course, the number of steerable plates could be greater than eight, for example, 12, 16, 20, 24, 32, etc ... For each steerable plate, its axis T of rotation is parallel to a local tangent, that is, that the axis of rotation is directed in a circumferential direction. All the axes of rotation are tangent to a circle called the pitch circle CP and is illustrated in particular in figure 10.

Each manipulation element, that is to say, each plate, comprises a clamp system, configured to surround a bottle at its neck area as illustrated in the figures.

As illustrated in Figures 8A, 8B and 11, in the illustrated example, the gripper is made up of two elements 41, 42 mounted in rotation relative to each other, about the axis B.

Each gripper element respectively comprises a jaw 41a, 42a. A piece of high density polyethylene (referred to as 43, see FIG. 11) may be provided to come into contact with the neck 91 of the bottle. In practice, each jaw comprises a semi-cylindrical pad 43 of HDPE material.

Each gripper element 41, 42 respectively comprises a control pin 45, 46 the utility of which will be seen below.

An elastic element is generally provided to bring the jaws closer to each other. In the illustrated example, a helical spring working in compression is indicated at 47 and is arranged diametrically opposite with respect to axis B, which has the effect of tending to tighten the clamp elements 41, 42. Against this movement, an opening control piece 18 is provided which is pushed in the direction of the B axis by a cam effect under the effect of the second control cam 62 and the third control cam 63.

The opening control 18 has two arms 18a, 18b that extend and move away from each other from a central body 18c. On the opposite side of the arm is provided a protrusion shape, in other words a cam follower 17.

A return spring 19 is provided to bring the opening control 18 in the direction opposite to the B axis, that is to say in the direction of the Z1 axis of the carousel machine.

When the cam follower 17 is pushed, the arms 18a, 18b of the opening control 18 that act on the pins 45, 46 therefore act to meet the return spring 47 which allows the clamp to be opened, that is, to separate the jaws (see figure 8B).

More precisely, the clamps are open at the place of loading the bottles, that is to say in the zone a = 0 (North direction of figure 5). They are also open at the place where the bottles are loaded, that is to say substantially at the place a = 270 ° (East direction in FIG. 5).

Outside the angular areas in which a cam effect produces an opening of the clamps, the clamps are by default in the closed state (see Figure 8A), that is, they surround the neck of a bottle when the bottle is present. . This passive closure state guarantees the integrity of the bottles even in the event of a breakdown or interruption of electrical or pneumatic power.

With regard to the marking of angular positions, the following notation is adopted throughout this document:

- the angle a refers to an angular position on the turntable 2 with respect to the input position referred to as a = 0.

- angle 9 refers to an angular position of a plate that can be rotated with respect to the starting position corresponding to the bottle upside down,

- the angle p refers to an angular position of a bottle with respect to its position on its butt (axis A upwards).

These different angular positions and their evolution are taken up in the summarized presentation of Figure 6.

On each plate 4, in addition to the clamp described above, an arm 66 and a fork 68 are provided which function as a cam follower, in interaction with the first control cam 61. The arm 66 is rotatably mounted about its axis U with respect to the steerable plate 4 (see FIG. 7A).

The first control cam 61 is shaped to control the orientation of each steerable plate as a function of its circumferential advance induced by the rotary movement of the rotary plate. The first control cam 61 is presented as a peripheral rod that performs the entire turn of the carousel and therefore the relative position with respect to the pitch circle CP geometrically defines the orientation of the arm 66 of the steerable plate and therefore the orientation of the bottle. 9. The first control cam 61 thus forms a continuous piece around the rotating plate.

As the turntable 2 rotates, the yoke 68 slides along the first control cam 61. In other words, two fingers of yoke 68 permanently frame the control cam rod, and this remains true throughout 360 °. This ensures a controlled mechanical positioning of the swiveling plates over the entire contour of the carousel.

As illustrated in Figure 9, the first control cam is a rod formed in space in three dimensions with a low point 61b corresponding to position a = 0 and a high point 61h corresponding to position a = 270. At level from the low point 61b corresponding to the entry position of the bottles upside down, the control cam is below the plate rotation axis T, while at the level of the high point 61 h corresponding to the exit position of the bottles head up, the control cam is above the plate rotation axis T.

It is noted that the relative position of the control cam 61 with respect to the pitch circle corresponding to the tangential directions of the axes of the plates corresponds to a semicircle as illustrated in Figure 9 and Figures 7A, 7B, 7C.

Figure 10 illustrates a partial representation of the rotating plate 2, of the axes T of rotation of the plates as well as of the first control cam 61. It is pointed out in figure 10 that the turntable table comprises large holes 94 necessary for the positioning and rotation of the removable plates 4.

In combination with FIG. 5, it is understood that the opening position of the lid corresponding to a = a open. In practice in the illustrated example is situated a little before a = 180 °. According to the applications contemplated, to apert. It may be located in an area between a = 140 ° and a = 200 °.

According to one possibility, the first control cam 61 is fixed with respect to the base of the machine by means of arms referred to as 11, 110 for example in a number of four or more.

The second control cam 62 is shaped to open the gripper at the receiving station for a new bottle at = 0 °. The second control cam is arranged in an inner region of the turntable.

The third control cam 63 is shaped to open the gripper at the bottle evacuation station at = 270 °. The second control cam is arranged in an outer area of the turntable, as can be seen in figure 5.

The second and third control cams are fixed relative to the base of the machine and connected by any conventional fixing means.

Optionally, a niche 57 arranged on the outside of the first cam is provided to receive the caps 82 removed from the bottles. In the illustrated embodiment, the lids are expelled outwards and the niche 57 is arranged outside the turntable 2.

Downstream of the carousel, a bottle evacuation system is provided, for example an outlet conveyor 33.

Between the starting position of the bottles at = 270 °, and the arrival position of the bottles at = 0 °, the plates are devoid of bottles but must be turned 180 ° to accept a new bottle upside down. It is what appears in figure 6 on the right hand side that is mentioned under the term “return on empty”.

Provided, as a lid opening member at the slaughter station 5, is a motorized sprocket 52 configured to remove the lid. The motorized sprocket is driven by a motor 54. The rotor of the motor and the motorized sprocket rotate with respect to an axis.

Each bottle is oriented in a predetermined manner at the level of the slaughtering station, the bottle axis A forming at this place a predetermined angle 0d with a horizontal plane.

The predetermined angle 0d, illustrated in figure 4A, may be between 5 ° and 30 ° (i.e. 60 ° <p <85 °) and preferably between 10 ° and 20 ° (i.e. 70 ° <p <80 ° ).

Figure 6 illustrates, on the one hand, the evolution of angle 9 with respect to angle a, that is to say the position around the carousel. Figure 6 illustrates, on the other hand, the evolution of the angle p with respect to the angle a, that is to say the position around the carousel.

It is noted that with a = 145 °, the bottle is substantially horizontal.

A little further along the angular path of the carousel we have a = a apert., Which corresponds roughly to the position of the slaughter station. In this place, we also have 9 = 9 apert. and p = pd.

Second mode of realization

A second embodiment has been represented in Figures 12A, 12B, 12C, only the elements that differ are described in the following paragraphs, the other elements are considered identical or similar to what has been written for the first embodiment .

According to this second mode, the bottles are pivoted in the opposite way, that is to say that the bottom of the bottle moves away from the axis of the carousel, and the caps 8 are ejected towards the inside, that is, in the direction of the axis Z1 of the carousel. In this case also, optionally, a niche 57 'is provided to receive the ejected lids.

For the first control cam 61, unlike in the first embodiment, the high point corresponds to the entry position of the head-down bottles, while the low point corresponds to the exit position of the head-up bottles .

For the second and third control cams 62, 63, the positioning is similar to that of the first embodiment. In this second embodiment, the holes to be provided on the turntable table are smaller than those in the first embodiment; in fact the body of the bottle 9 passes to the outside and not to the inside. Only the neck should pass into the hole 94.

Although the shape of the first control cam is different, the diagram illustrated in Figure 6 is fully applicable.

Claims (9)

1. Machine to cut the throat of effervescent wine bottles, comprising: - a bottle handling device for advancing and guiding bottles (9) to be slaughtered, between an input zone (31) and an output zone (32) of the machine, - a slaughter station (5), with a cap opening member configured to remove the cap present on the neck of the bottle present at the slaughter station, characterized in that the handling device comprises a rotating carousel (3) comprising a system of individual handling elements (40), each element being configured to receive and hold a bottle, and in that each bottle is oriented in a predetermined manner to level of the slaughter station, the axis (A) of the bottle forming in this place a predetermined angle (0d) with a horizontal plane, the axis (A) of the bottle being defined in an oriented manner going from the center of the butt to the center of the neck, and because in the entrance area of the machine, each bottle is introduced with an orientation (p) such that its axis (A) forms at least 90 ° with the ascending axis of the local vertical (Z), and because Each individual handling element comprises a movable gripper (44) configured to selectively surround each bottle, surrounding the bottle in its neck zone. Machine according to claim 1, in which each individual handling element comprises an adjustable plate (4), so that the bottle held by the individual handling element can pivot around a horizontal axis. Machine according to claim 2, in which each steerable plate is rotatably mounted along a tangential axis (T) on the rotating carousel. Machine according to one of Claims 1 to 3, in which each movable gripper comprises two jaws (41, 42) of generally semi-cylindrical shape, preferably articulated to each other. 5. Machine according to claim 2, in which each plate comprises an arm (66) with a fork (68) cooperating with a first control cam (61) mounted, stationary, outside the rotating carousel. Machine according to claim 5, in which at least one second control cam (62, 63) is provided, mounted stationary, in angular positions opposite the carousel where the clamps must be in the open position. Machine according to one of Claims 1 to 6, in which continuous operation is provided with removal of the lid on the fly at the slaughter station. Machine according to one of claims 1 to 7, in which a motorized toothed wheel (52) configured to remove the lid is provided as a lid opening member at the slaughter station. Machine according to claim 2 or one of claims 3 to 8, when it depends on claim 2, in which the plates are transported to their starting position, without bottle in the gripper, in the angular zone of the carousel between the exit station (32) and entry station (31).