Townsend Engineering Company

Stork Townsend Inc.

Marel Meat Processing Inc.

Robert W Damstetter

Jos Kobussen

William H Vermeer

Benjamin P Huisinga

Adrianus Josephes Van De Nieuwelaar

Marcus Bernard Hubert Bontjer

William E Ryan, Iv

William E Ryan Iv

The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.

Method of producing cellulose encased sausages

A method of producing cellulose encased sausages where an encased sausage is partially cooked, the partially cooked sausage is hot peeled, and the cooking of the peeled sausage is finished in its packaging.

A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises sensing mass flow of the output of the pump and regulating the pump speed thereby, using a proximity sensor to monitor the linking chains to determine stretching thereof, and weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.

Method and means of linking sausage

A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. The linking chains have spaced apart linking elements. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor is located on the machine adjacent the outlet of the pump to measure the mass of meat emulsion exiting the pump. The mass flow sensors operatively connected to the pump to increase or decrease the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises the mass flow sensing of the output of the pump and the regulation of the pump speed thereby. The method further employs the use of a proximity sensor to monitor the linking chains to determine the stretching thereof. The method further includes the step of weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.

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Ankeny, IA, United States of America

Robert W Damstetter