GB854088A - A method and an apparatus to transfer viscous material, especially sausage meat, into receptacles, as for instance, sausage skins - Google Patents

Abstract

854,088. Filling machine for sausages &c. VEMAG VERDENER MASCHINEN-UND APPARATEBAU ZWEIGNIED-ERLASSUNG DER SUDOSTHOLZ G. m. b. H., METZ & CO. Dec. 19, 1956 [May 2, 1956]. No. 38620/56. Class 28 (2). [Also in Group XXX]. Sausage meat &c. in a hopper 3 is moved forward by a pair of intermeshing worm conveyors 13, 14, which fill up a measured space 18 with the meat, the space 18 being temporarily closed by a sliding shutter 27 in front of a sausage filling nozzle 29. Further feed of the meat causes the meat pressure to fill up the cylinder 15 and so force back the worms 13, 14, to the right until a stop 49 engages the switch 50 of the motor 48 to stop the rotation of the worms 13, 14. A pedal is then operated to open the slide 27 whereby oil pressure in cylinder 40 moves the worm 13, 14 to the left to eject the fixed meat volume in 18 through the nozzle 29 into a sausage skin. When this happens the stop 49 is now disengaged from switch 50 to restart the motor 48 and resume the rotation of the worms 13, 14 and the slide shutter 27 is moved up by oil pressure to close the space 18. An abutment 59 on the shutter rod then operates a switch 58 to restart the motor driving the oil pump 52. The machine may also be used for continuous sausage filling the shutter 27 being kept open. The machine may have ducts 16 for cooling or heating liquid. The hopper 3 is provided with a rotated feed worm 8 on its inner periphery to push the meat down but leaving a clear space in the middle so that excess meat can rise up through the middle. The worm 8 is lubricated by water or oil from nozzles 9. The intermeshing conveyer worms 13, 14 are narrow at their ends 17 over the length a Fig. 2, then gradually become wider along their length b and finally at c they are wide enough to leave practically no space between them so that they can act as a piston. At the length b where some meat pressure has been built up, entrapped air is expelled through vent holes 24 into a vent chamber 25 which may also receive some excess meat to be forced back through channels 26 into the main hopper 3. Suction may be applied to the vent holes 24. The worms 13 and 14 are each rotated by the planet gears of an internal toothed ring 37 of a splined shaft 35 driven by V-belt 46 from the motor 48. When the worms, 13 and 14 are pressed back by meat pressure as above the shaft 35 also moves back to the right through its drive pulley 45. The housing 32 in cylinder 40 is also pressed back by the heads 30, 31 of the worm cores so that the stop 49 on 32 moves towards stop switch 30 for the motor 48. The piston 39 fixed to a sleeve 35 is also pressed back to force the oil back through pipes 44, 54 and valve 57 to the reservoir 51. Hand adjustment of the valve 57 determines how much oil is pushed out of the cylinder 40 by the piston 39 and so determines the length of the next stroke and thus determines the size of each portion of meat.