METHOD AND DEVICE FOR PRODUCING SAUSAGE CHAINS

Abstract

In a method for producing sausage chains (1), consisting of at least two sausages (2), by a filling machine (10) filling a sausage mass (6) into a sausage casing (16), wherein the sausage chain (1) is tied for producing two separate sausages (2.1, 2.1) between said sausages (2.1, 2.2), a suspension line (12) for suspending the sausage chains (1) is to be connected downstream of the tying.

Claims

1. Method for producing sausage chains (1) consisting of at least two sausages (2), by means of a filling machine (10) that fills a sausage mass (6) into a sausage casing (16), wherein the sausage chain (1) is tied for producing two separate sausages (2.1, 2.2) between said sausages (2.1, 2.2), selectively at one or at two mutually spaced tying points (14, 14.1, 14.2), and wherein a suspension line (12) for suspending the sausage chains (1) is connected downstream of the tying, wherein when two tying points (14.1. 14.2) are provided between two sausages (2), either one casing piece (18) remains free between the two tying points (14.1, 14.2), in which casing piece there is no sausage mass or only a small amount of sausage mass, or wherein one casing piece (18) between two spaced apart typing points (14.1, 14.2) is filled with a sausage remainder in a bubble (19), wherein said bubble (19) signals a separating point of the sausage chain (1).

2. Device for producing sausage chains (1) consisting of at least two sausages (2), by means of a filling machine (10) that fills a sausage mass (6) into a sausage casing (16), and a tying device (11), and a suspension line (12), wherein the tying device (11) is arranged between the filling machine (10) and the suspension line (12), wherein selectively one or two tying points (14.1, 14.2) can be created between two sausages (2.1, 2.2) by the tying device (11), wherein between two tying points (14.1, 14.2) either one casing piece (18) remains free, in which there is no sausage mass or only a small amount of sausage mass, or a casing piece (18) for a sausage remainder in a bubble (19) is provided.

3-7. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Further advantages, features and details of the invention will emerge from the following description of preferred embodiments, and on the basis of the drawings, in which:

[0025] FIG. 1 is a schematic side view of a suspended sausage chain according to the prior art;

[0026] FIG. 2 is a schematic side view of a the sausage chain according to FIG. 1 after severing a sacrificial sausage according to the prior art;

[0027] FIG. 3 is a side view of two sausage chains portions after an undesired untwisting, according to the method according to the prior art;

[0028] FIG. 4 is a side view of the separated sausage chains after rotation prevention according to the prior art;

[0029] FIG. 5 is a diagrammatic illustration of a device according to the invention for producing sausage chains;

[0030] FIG. 6 is an enlarged plan view of two sausages which are separated at a tying point;

[0031] FIG. 7 is a plan view of two sausages comprising a separating point according to the invention consisting of two tying points;

[0032] FIG. 8 is a plan view of two sausages in accordance with FIG. 7, in an improved embodiment.

DETAILED DESCRIPTION

[0033] FIG. 1 shows a detail of a sausage chain 1 which consists of a plurality of sausages 2 that are interconnected via twisting points 3. The sausage chains 1 are suspended in a suspension line on hooks 4.1 to 4.4. In this case, the hooks 4.1 and 4.2, and 4.3 and 4.4, have a spacing A which is smaller than a spacing B between the hooks 4.2 and 4.3. This visibly means, for the staff, that individual chain portions 1.1 and 1.2 are intended to be separated from one another at this point. What is known as a sacrificial sausage 5 is located at this spacing B between the two chain portions 1.1 and 1.2, which sausage is separated along a cutting line II for separating the chain portions 1.1 and 1.2.

[0034] FIG. 2 schematically shows the situation after the separation of the sacrificial sausage, wherein sausage mass 6 from the sacrificial sausage is collected in a bowl 7. In order that the following or subsequent sausage does not empty, the two casing parts 8.1 and 8.2 of the sacrificial sausage must be provided with a knot 9.1 and 9.2, respectively. However, said knotting alone is not sufficient, since there is a significant risk of further twisting points 3.1 and 3.2, following the knots 9.1 and 9.2, respectively, untwisting and said sausages or the sausage mass thereof passing into one another, as is shown in FIG. 3. These sausages are also lost for further processing.

[0035] The only possibility for preventing this untwisting is shown in FIG. 4, in which the casing parts 8.1 and 8.2 are knotted to parts of the chain portions 1.1 and 1.2, respectively.

[0036] According to the present invention, according to FIG. 5 an entire device for producing sausage chains now consists of a filling machine 10 which is followed by a tying machine 11, and this by a suspension line 12. Said suspension line can follow any device for further processing, for example a transfer device for transferring the sausage chains to smoking bars.

[0037] That is to say that in the filling machine, on which for example a funnel for a sausage mass is positioned, sausage mass (sausage meat) is filled into a sausage casing, which is then transported further to the tying machine 11. In the tying machine 11, the individual sausages are tied from one another, such that a sausage chain results here. Said sausage chain then enters the suspension line 12, and is suspended there in loops on hooks for example. Separation of individual chain pieces 1.1 and 1.2 also takes place there. From the suspension line 12, the sausage chain reaches the hooks in the transfer device 13.

[0038] In the case of a plurality of sausages 2, a simple tying point 14 is created between two sausages according to FIG. 6, in that a string 15 is wound multiple times around a sausage casing 16 and this is tied up. In this way, the two sausages are separated from one another.

[0039] FIG. 7 now shows the region of a separating point 17 at which chain portions 1.1 and 1.2 are intended to be separated from one another. Here, two tying points 14.1 and 14.2 are located between two sausages 2, which tying points leave free a casing piece 18 between them, in which there is no sausage mass or only a small amount of sausage mass. The separation of the chain portions from one another then takes place in said region. However, the two tying points 14.1 and 14.2 ensure that no sausage mass escapes from the sausages 2, and that the following sausages do not untwist either.

[0040] FIG. 8 shows that there is a sausage remainder in the casing piece 18, between the two tying points 14.1 and 14.2, such that said casing piece has swollen up to form a bubble 19. Said bubble 19 signals to the staff that separation should take place at this point. However, only a very small product loss is associated with said sausage remainder in the bubble 19, wherein this remainder is also generally not recycled.

[0041] Overall, this new method and the new device has the significant advantage that there can be no untwisting of the sausage chain portions after the separating point, and thus the product loss is significantly minimised. Furthermore, no sausage meat has to be disposed of or assessed as to whether it is suitable for being used for refilling. The length of the sausage chain or the length of the sausage chain portions is not reduced. The staff are not required to carry out handling that is too complicated, such as knotting with other parts of the sausage chain portions, and can identify the point at which the sausage chain is intended to be separated.

TABLE-US-00001 List of reference signs 1 Sausage chain 2 Sausage 3 Twisting point 4 Hook 5 Sacrificial sausage 6 Sausage mass 7 Bowl 8 Casing part 9 Knots 10 Filling machine 11 Tying machine 12 Suspension line 13 Transfer device 14 Tying point 15 String 16 Sausage casing 17 Separating point 18 Casing piece 19 Bubble 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 A Spacing B Spacing