A casing brake assembly and a clipping machine for producing sausage-shaped products which includes such a casing brake assembly is presented. The casing brake assembly comprises a safety means comprising at least one tubular element and at least one switch element. The at least one tubular element is arranged coaxially with the tubular support means upstream with respect to a filling direction. The tubular element is axially spaced apart and moveably arranged with respect to the tubular support means. The switch element is stationary with respect to the tubular element and arranged for interacting with at least one safety means of the production apparatus. The casing brake assembly and a clipping machine using the casing brake assembly allow a high level of security for the operator.

A portioning-twisting machine for producing cured sausages includes a product portioning element (3) and a twisting element (4) wherein portions are stuffed into a continuous casing and they are twisted. The portioning element (3) and the twisting element (4) are arranged so that the product moves between them linearly, i.e., without changing direction from when it is introduced into the machine to be portioned to its output forming stuffed units, after being twisted in the casing. The twisting element (4) is actuated in its rotation by a second motor (19), which operates independently from the first motor (10), which actuates the rotation of the portioning element (3). The transmission means (20) that link the second motor (19) to the twisting element (4) are accommodated and protected in a frame (21) provided externally on the side of the housing (2) and includes at least one belt (22).

A machine including a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the center and the mixture at the periphery, so as to obtain the expected food product at the outlet.

A machine including a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the center and the mixture at the periphery, so as to obtain the expected food product at the outlet.

The present invention relates to a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing, on a clipping machine, and a clipping machine for producing sausage-shaped products. The method comprises the steps of feeding the filling material in a feeding direction into the tubular or bag-shaped packaging casing stored on a filling tube and being closed at the front end by a closure means, like a closing clip, limiting the movement of the tubular or bag-shaped packaging casing while being pulled-off from the filling tube by a casing brake assembly arranged on the filling tube, gathering the filled tubular or bag-shaped packaging casing by gathering means arranged downstream the filling tube, for forming a plait-like portion thereto, and placing and closing at least one closure means on the plait-like portion for closing the filled tubular or bag-shaped packaging casing. Moreover, the casing brake assembly is moved along the filling tube during the feeding filling material into the tubular or bag-shaped packaging casing.

A cyclic packaging process, such as VFFS or HFFS, packages a product with a viscosity of ≥100,000 centipoise without leaving substantial air pockets in the package, by utilizing a means (38) for restricting upstream flow of viscous product in the strand of tubing (24). The result is that packages of uniform weight of the viscous product can be made without substantial air pockets therein, and without having to use metal clips. An apparatus (10) for carrying out the process is disclosed.

An apparatus for processing a foodstuff material is provided, specifically for producing sausage products from sausage meat. The apparatus includes a stationary housing which has a wall and which can be connected in fluid-conducting relationship to a conveyor pump, and has a discharge opening for delivery of the foodstuff material. Arranged within the housing is an element for partially swirling the foodstuff material within the housing, which is rotatable relative to the wall and along which in operation at least a partial amount of the foodstuff material to be conveyed flows. The rotatable element ends within the housing before the discharge opening for delivery of the foodstuff material. The apparatus can produce a string with a substantially cylindrical outer contour from a foodstuff material like sausage meat.

Casing holding device for filling tubular cases with a pasty foodstuff material. A casing brake, in a portioning position, is in contact with a case drawn on to a filling tube and produces a pressing force between case and filling tube. An adjusting device is configured for moving the casing brake between the portioning position and a casing change position in which the casing brake is uncoupled from the filling tube. The adjusting device has a guide linkage which has a plurality of links and which is adapted for the casing brake in at least a first phase of the movement out of the portioning position into the casing change position to be moved substantially axially relative to the longitudinal axis of the filling tube and to be pivoted in at least a second phase of the movement relative to the longitudinal axis of the filling tube.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

A method and a device for separating shirred casing sticks, where a row R.sub.1 with a first number of consecutively disposed shined casing sticks in a shined casing stick storage is pushed in a first stroke cycle by a pusher along a sloped plane in the direction of a separation edge and one after the other over the separation edge and, once the last shined casing stick of the row has been pushed over the separation edge, the pusher moves back along the sloped plane and takes a row R.sub.2 with a second number of consecutively disposed shined casing sticks and pushes them in a further stroke cycle in the direction towards the separation edge, characterized in that a control device determines the filling level of shined casing sticks in the shined casing stick storage from the number of shined casing sticks pushed over the separation edge.