Abstract: A horizontal conveyor for linked sausage strands has a frame (10) having a horizontal operating platform (12) with opposite first (16) and second ends (18), opposite sides, a top surface (20), and a continuous perimeter wall (14) extending along the sides and first and second ends. The perimeter wall (14) is substantially semi-circular at the first end (16); and has a substantially parallel side portions at a midsection; and has end portions that converge towards each other from the side portions to meet at a semi-circular end portion (18A) at the second end (18). A channel (24) is located in the top portion in uniform inwardly spaced relation to the perimeter wall, and a continuous conveyor chain (26) is in the channel. A plurality of spaced hook members (28) are secured to the conveyor chain and have a shank (30) slidably engaging the top of the perimeter wall, and a hook portion extends downwardly and outwardly with respect to the perimeter wall.

Abstract: A skinning blade assembly with a blade, clamp, and shoe where the blade is frictionally received in a recess formed in the bottom surface of the clamp, the clamp having a slot that extends from the top of the clamp through the bottom of the clamp such that a tool can be inserted in the slot to apply sufficient force against the back edge of the blade to overcome the frictional force of the clamp acting on the blade to remove the blade from the receiving recess.

Abstract: A movable casing closure apparatus is longitudinally movably-mounted on the top of a horizontal sausage conveyor and slides or rolls back and forth so that a closure element on the closure apparatus is readily available for the operator at a plurality of positions along the length of the conveyor.

Abstract: A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Abstract: A twister mechanism for sausage encasing has a first housing member (12) having a center bore. A rotatable ring (22) has a center bore (26) concentric with the center bore of the housing. A rotatable sleeve (24) is mounted on the ring and forms the center bore of the ring and being rotatable with the ring. A second housing member (14) is secured to the first housing member and has a center bore receiving the sleeve. A bearing member extending around the sleeve and extending radially to engage a surface of the second housing member. The ring includes a circular disk (28) extending outwardly from the center bore, and has an outer peripheral edge. A plurality of radially spaced vanes (32A) are on the disk extending outwardly therefrom. The vanes are spaced from the second housing member and the bearing to enhance the cooling of the mechanism when the ring is rotated.

Abstract: A stuffing tube mounting assembly has an elongated barrel with a forward end terminating in a cylindrical barrel portion. A hollow elongated stuffing horn having a rearward end is detachably telescopically mounted on the barrel portion. Interlocking surfaces on the rearward end of the stuffing tube and the barrel portion hold the tube and the barrel in only a single radial orientation with respect to each other to maintain an inlet port in the side of the stuffing tube in a predetermined fixed position with respect to the barrel. The interlocking surfaces are elongated registering grooves in the stuffing tube and the barrel portion.

Abstract: A mechanism for ejecting a cutting blade from a knife assembly in a meat skinning machine includes a shoe with a supporting surface for the blade and a releasable clamping assembly for clamping the cutting blade to the supporting surface. The clamping assembly includes a clamp and releasable fasteners. Together the shoe and clamp form an elongated open slot adjacent to the blade when clamped together by the fasteners. A pair of ejectors extend into the slot and are slidably mounted with respect to the shoe and the clamp so as to engage the blade. The ejectors can be pushed into the blade to eject the blade when the clamp is released. The ejectors are rigid elongated rods longitudinally spaced along the edge of the blade opposite the cutting edge. The ejector rods include a guide bulb thereon, with cam surfaces thereon to engage and lift the clamp when moved rearwardly to lift the loosened clamp from the blade.

Abstract: A method and apparatus for cutting sausages squeezes the meat inside the casing by a crimping wheel to move the meat emulsion away from the linking point to provide sufficient casing to close the ends of the proposed links and to prevent bursting of the casing. This is accomplished by passing the unlinked sausage strand over a crimping wheel to crimp the proposed linking points, reshaping the sausage strand at the linking points, and then subsequently cutting the precrimped link points.

Abstract: A method for determining the number of loops of linked sausages for deposit on a smokestick includes; preparing an elongated strand of stuffed sausages; dividing the strand of sausages into a plurality of sausage links; determining the desired number of looped sausages to be prepared; depositing the linked sausages into the determined loops and depositing the loops on a plurality of adjacent hooks on a moving conveyor; intercepting the deposit of linked sausages on adjacent hooks when the predetermined number of linked loops of sausages have been deposited in the predetermined number of loops on the hooks to provide a visible variation in the configuration of linked sausages on the conveyor; and repeating the foregoing steps to create another group of sausages similar to the group of sausages created by the foregoing steps.

Abstract: An apparatus for producing and processing a strand of sausage or foodstuff has a sausage producing machine which produces a linked strand of sausage for deposit of loops of the strand on the hooks of a continuous conveyor. The conveyor picks up the loops of the strand at a loading station immediately adjacent the discharge end of the machine, and conveys the loops to a processing station for smoking or the like. The conveyor then moves the loops to an unloading station for removal of the strand from the conveyor, whereupon the conveyor downstream of the unloading station returns to the loading station to pick up additional product. A conveyor take-up mechanism is located immediately downstream from the loading station to permit the conveyor to cease movement at the loading station (while the casing on the machine is being replenished) while the conveyor can continue movement in the processing area. Sensors and controls interconnect the machine and the conveyor to coordinate the operational functions of each.

Abstract: A method for removing a portion of fat from meat cuts involves placing a meat cut on a longitudinal conveyor, pressing sensor probes into the meat cut to measure the relative thickness of fact and the location of lean in the meat, and then withdrawing the sensor probes from the meat. An electronic signal is transmitted from the sensor to a controller along with an encoder signal to determine the depth from the outer lower surface of the meat cut through a layer of fat in the meat to a layer of lean in the meat. Data taken from the foregoing step determine the desired position of the blade. A predetermined amount of fat is thereupon cut from the meat cut by the blade. An apparatus for removing a portion of fact from meat cuts includes a frame and at least one sensor probe including fiber optics to permit scanning of the interior of a meat cut penetrated by the probe.

Abstract: A sausage conveyor hook has an elongated flat support arm having first and second ends and first and second arm portions disposed at an angle with respect to each other. The first arm portion normally is disposed in a horizontal position on the conveyor, and the second arm portion extends downwardly and outwardly from the first arm portion. The support arm extends outwardly from the conveyor chain at a right angle. The support arm is of a flat construction and has forwardly and rearwardly side edges. A head is located on a lower end of the second arm portion and has a blade with an upper support edge extending upwardly and forwardly from the lower end of the second arm portion. An elongated tang element is on the head and has a link engaging portion located rearwardly and below the support edge. When a strand of linked sausages comprised of a plurality of sausage links separated by link points is draped over the support edge, the strand will bend on the pivotal link point proximate the support edge.

Abstract: A conveyor assembly for moving an extruded strand of sausage (26) from an extruding machine (10) and for coagulating the outer surface (28) of the strand (26) has first (48) and second (49) conveyor elements mounted on a frame (36). The conveyor assembly on the frame (36) moves from a point of beginning (38) to a discharge station (40) and thence back to the point of beginning (38). A brine fluid circuit is disposed on the frame above the conveyor with a plurality of discharge nozzles thereon to spray brine on a strand of sausage moving with the conveyor assembly. A pair of laser lights (88) project beams (90) on the unlinked strand (26) to determine the diameter thereof. A signal is sent from the lasers to a controller (92) who compares the diameter of the strand to a predetermined diameter.

Abstract: A collating conveyor is provided for sausage links. The conveyor includes a frame with opposite ends and chains trained about the opposite ends of the frame. A motor drives the chains in a vertically oriented loop. A plurality of brackets are mounted on the chains in longitudinally spaced positions so as to move with the chains. Each bracket includes a basket pivotally mounted thereon. A cam arm with a cam follower is provided on each bracket and connected to the basket. The cam follower tracks in a cam groove on the frame so as to pivot the baskets from a longitudinal position at the mid point of the conveyor to a lateral position at each end of the conveyor. Sausage links from an encasing machine are deposited into each longitudinally oriented basket, which carries the sausage links around the end of the conveyor for discharge onto a tray in collated, parallel rows.

Abstract: A conveyor station for a pair of sausage producing machines, has a pair of sausage producing machines capable of discharging a rope of sausages through a discharge end thereof. A pair of spaced elongated substantially parallel horizontal conveyors having one end of each adjacent the discharge ends of the machines, with the conveyors having adjacent sides. The conveyors have a continuous conveyor assembly adapted to rotate in a substantially horizontal plane to pick up and carry away the rope of sausage discharged from each machine. A power drive for rotating the conveyor assemblies in either a first or second rotational direction is operatively connected to the conveyor assemblies.

Abstract: A conventional meat skinning machine has a frame, a horizontal auger on the frame having a forward end, a tooth gripping roll rearwardly mounted on the frame and extending across the forward end of the conveyor, and an elongated cutting blade mounted on the frame adjacent the gripping roll to remove material from the outer surface of a meat product coming in contact therewith. An elongated flipper plate is mounted on the frame adjacent the cutting edge of the cutting blade. A pair of parallel arms are pivotally secured to the frame adjacent the sides of the conveyor and extend upwardly and forwardly from their pivotal connections. A resilient hold down roll is rotatably mounted between the forward ends of the arms. A lifting mechanism is provided on the frame and connected to the arms for raising and lowering the arms at selected intervals.

Abstract: A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25%.