Abstract: The invention relates to an apparatus for delivering pasty substances in portions of predetermined weight and/or volume. The problem is to provide an ergonomically optimized apparatus of the continuously functioning type, which is solved essentially in that the storage hopper and the conveyor are laterally associated with one another, the outlet port of the latter being higher than its inlet port and the hopper being mounted on a pivoting device, part of which forms a closure for a conveyor housing.

Abstract: In a process for removing the meat from the bodies of slaughtered poultry and an apparatus for performing the process, the starting product to be processed appropriately is a poultry body from which the wingbones (humerus) have been removed at the body joints and the legs by a cross-cut separating the pelvic region together with the legs and which is opened towards the back by cutting out the backbone. For improving the quality of the fillet particularly including the breast meat, it is suggested that the wishbone (furcula) connected to the body joints and obstructing the filleting process is cut free following the detaching of the meat from the breastbone (sternum), and that only then the fillets are completely separated while displacing the branches of the wishbone and the body joints towards the plane of symmetry of the poultry body.

Abstract: A device for sorting fish into uniform head-tail alignment is characterized by a truncated conic disc driven rotatingly about a horizontal axis, which disc, with its corundum-coated smaller frontal surface in connection with a gripping surface fixed to the frame of the device and opposing the frontal surface in the region above the axis, forms a gripping gap into which fish supplied with their tail end leading are introduced with their tailfins. Due to the rotation of the truncated conic disc the tail part of the fish is entrained by frictional engagement. During that process the fish is gradually placed on its tail so that a shift into the head-first position occurs, in which position the fish is set free at the end of the gripping surface.

Abstract: There is disclosed a mechanical fish filleting process, whose use with decapitated fish, particularly, those of approximately circular cross section, enables a substantial reduction in the manual trimming which is caused by falsely positioned cuts. A sequence of cuts is proposed which permits a more exact guiding and thus also alignment of the fish. The method comprises the following cut sequence: belly filleting cut, rib cut, severing cut to separate the lateral vertebral appendages and/or ribs from the back bone, back filleting cut guided from the belly to the vicinity of the fin holders of the dorsal fins, pinbone cut and back severing cut on both sides of the dorsal fins. The dorsal fins are so guided that they are reliably introduced between the back severing knives so that the fillets can be cut free from the fins or their remains.