The present invention relates to a clipping machine for producing sausage-shaped products, like sausages, by filling a flowable filling material into a tubular or bag-shaped packaging casing and closing said tubular or bag-shaped packaging casing by a closure device, like a closure clip, and a method for controlling the clipping machine. The clipping machine comprises a filling tube for feeding the filling material into the tubular or bag-shaped packaging casing stored on the filling tube and being closed at its first end, a casing brake assembly for applying a braking force to the tubular or bag-shaped packaging casing while being pulled-off from the filling tube, gathering means for gathering the filled tubular or bag-shaped packaging casing and for forming a plait-like portion thereto, the gathering device including a first displacer unit and a second displacer unit, a clipping device having a first and a second closing tool being reversibly movable between an opened position and a closed position, for applying at least one closure device to the plait-like portion and closing said closure device when the closing tools are in their closed position, and at least one drive device for driving at least one component of the clipping machine, including at least one electric motor. The clipping machine further comprises a motor driver unit adapted to operate the electric motor in an accelerating mode for increasing the speed of the electric motor, in a driving mode for maintaining the speed of the electric motor, and in an electric braking mode for decreasing the speed of the electric motor, and a control unit adapted to control the at least one motor driver unit such that during the braking mode electric braking energy is recovered.

A filling and portioning system for food products and a method for rotational speed control of a feeder and/or mixing arm and/or counterholding device present thereon for conveying the food product in a filling hopper are described. According thereto, the feeder/mixing arm in the filling hopper can be rotated about itself by way of a motor for conveying the food product and is driven independently of a downstream conveyor mechanism. The counterholding device is also arranged in the filling hopper and can optionally be rotated about itself by way of a motor for conveying the food product and is driven independently of a downstream conveyor mechanism. The rotational speed of at least one of the motors is controlled in an automated manner in dependence of at least one machine or product parameter measured during operation of the filling and portioning system.

A separating device is provided for separating portions of elongate casings filled with food mixture, in particular sausage portions of alginate casings filled with sausage meat. The separating device includes two circulating transport elements; at least one crimping element, each having a fastening section, a crimping section, and a counter holder. According to the invention, the counter holder is flexible such that it applies a preloading force to the crimping element arranged on the opposite transport element to improve the separating effect of the crimping elements.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40 F. to 130 F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40 F. to 130 F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

Methods, devices and computer program products automatically package an object, such as, for example, whole muscle meat pieces, in a covering material, such as, for example, netting. The devices include a loading chute having a ceiling or door having at least a portion configured to open and close and a floor underlying and in cooperating alignment with the ceiling. The ceiling and floor are configured to cooperate to encase a product chamber with an axially extending open channel therebetween. At least one of the floor and ceiling reciprocates in a substantially vertical direction between a first loading position corresponding to when the ceiling is open and a second operative position corresponding to when the ceiling is closed.

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40 F. to 130 F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40 F. to 130 F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.