Townsend Engineering Company

Stork Townsend Inc.

Vincent L Basile, Ii

Michael S Simpson

David S Hamblin

Steven P Hergott

Stephen H Cate

Kenneth Leon Lebsack

Jos Kobussen

Mart Kobussen

Jaap Kobussen

Marcellinus Franciscus Ottow

Jay D Thomas

Brent M Veldkamp

Daniel W Pfeffer

Douglas N McCloskey

Rudolf P T Enklaar

Ray T Townsend

James Linden Myers

Paul J Joynt

Craig A Smiens

Donald D Holms

Rudolf Pt Enklaar

Marcel F Ottow

Mike S Simpson

Doug N McCloskey

Marcelinus Franciscus Ottow

A device for downloading data from a machine having a touch screen or PLC to govern its operation, the device includes a handheld control unit that is operably associated with the touch screen or PLC such that the touch screen or PLC can be downloaded from the touch screen onto the device and information from the device can be transmitted to a personal computer to be viewed or printed. Additionally, a method of downloading the data from a machine having a touch screen or PLC to a handheld control unit and downloading this information to a personal computer such that the information can be viewed or printed.

Method and apparatus for downloading data from a machine

An extrusion attachment for sausage making machines have threeconnectionconcentrictubes withthe inner tube defining a first passageway,the space between the innerrestrictorandintermediatesecondtubes comprising asecondfirstpassageway, and the space between the outerthirdtube and theintermediatesecondtube defining athirdsecondpassageway. The diameter of theinnerrestrictortube is small so that meat emulsion passing into theinnerrestrictortube is subjected to a higher pressure than that of the pressure in thesecondfirstpassageway. The lower pressure meat material in thesecondfirstpassageway is thinly coated on the strand of the high pressure meat material extruded from theinnerrestrictortube. A thin layer of collagen material is extruded from thethirdsecondpassageway for deposit on the outer surface of the meat layer extruded from thesecondfirstpassageway.

Method and means for making coextruded sausage strands

A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck (). A resilient brake element () in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar () is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon. An apparatus for filling a natural casing has a thrust collar on the stuffing horn () for pushing the natural casing longitudinally, and a casing hopper () that can be pivoted from a forward operating position to a rearward inoperative position.

Method and means for filling natural casing sausages

A method for filling a natural hollow elongated casing with meat emulsion that involves placing a natural casing on an elongated meat emulsion stuffing tube and longitudinally pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing. The method also involves providing a casing hopper that can be pivoted from a forward operating position to a rearward inoperative position.

A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck. A resilient brake element in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon. An apparatus for filling a natural casing has a thrust collar on the stuffing horn for pushing the natural casing longitudinally, and a casing hopper that can be pivoted from a forward operating position to a rearward inoperative postion.

A meat injection machine has a frame, and a vertically movable head thereon. A horizontal conveyor is on the frame, and a plurality of injector needles are positioned over the conveyor. A plurality of vertically disposed needles are on the conveyor. Means are provided for connecting the needles to a source of fluid. The modules are in longitudinal and lateral staggered positions over the conveyor.

Meat injection machine

A horizontal conveyor for linked sausage strands has a frame ( ) having a horizontal operating platform ( ) with opposite first ( ) and second ends ( ), opposite sides, a top surface ( ), and a continuous perimeter wall ( ) extending along the sides and first and second ends. The perimeter wall ( ) is substantially semi-circular at the first end ( ); 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 ( A) at the second end ( ). A channel ( ) is located in the top portion in uniform inwardly spaced relation to the perimeter wall, and a continuous conveyor chain ( ) is in the channel. A plurality of spaced hook members ( ) are secured to the conveyor chain and have a shank ( ) slidably engaging the top of the perimeter wall, and a hook portion extends downwardly and outwardly with respect to the perimeter wall. The semi-circular end portion of the second end ( ) of the platform comprises a sausage loading station and has a diameter less than the distance between the side portions of the perimeter wall so that the hook portions of the hook members sliding over such end portion will travel at a speed greater than the speed of the hook members sliding over the side portions of the perimeter wall.

Conveyor chain and system for looped sausage products

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.

Method and apparatus for determining the number of looped sausages for deposit on a smokestick

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. The sausage links adjacent the bent link point will be held in an angular position with respect to each other by the relative positions and shapes of the blade and the tang. The support edge of the blade and the tang are such that the center axes of adjacent sausage links draped across the support edge will be in substantially the same vertical plane, and will dwell in a plane that is diagonally disposed with respect to the forward edge of the support arm.

Hook for sausage conveyor

Sausage conveyor hook

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. A link extends from at least one of the arms and is connected to the flipper plate so that when the arms are raised, the flipper plate is partially erect so as to block the movement of a meat product moving forwardly over the plate and to allow the meat product to be rotated by the gripper roll and the conveyor across the cutting edge of the blade. A method is provided for automatically removing material from the outer surface of a meat product, as described above, including the further steps of simultaneously lowering the hold down roll and the flipper plate so that the hold down roll contacts the meat product.

Machine and method for automatic muscle fat and membrane removal

A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.

Method and apparatus for removing brine from coextruded sausage strands

An extrusion attachment for sausage making machines have three concentric tubes with the inner tube defining a first passageway, the space between the inner and intermediate tubes comprising a second passageway, and the space between the outer tube and the intermediate tube defining a third passageway. The diameter of the inner tube is small so that meat emulsion passing into the inner tube is subjected to a higher pressure than that of the pressure in the second passageway. The lower pressure meat material in the second passageway is thinly coated on the strand of the high pressure meat material extruded from the inner tube. A thin layer of collagen material is extruded from the third passageway for deposit on the outer surface of the meat layer extruded from the second passageway. An alternate extrusion attachment has only two concentric tubes as defined above with an elongated hollow casing on the outer surface of the two tubes adapted to receive a coextruded strand of sausage.

The machine for skinning meat has a frame, an input conveyor, a gripper roll, a skinning blade assembly comprising a shoe with a skinning blade thereon, a hold down roll to apply downward pressure on a meat product to be skinned, and an outlet conveyor. The skinning blade assembly is supported on a pair of control arms that can be selectively positioned by cam elements to place the blade assembly in a desired position with respect to the gripping roll. A pair of sensor controlled air cylinders are secured to the control arms to move the blade skinning assembly with respect to the gripping roll. A cam controls the attitude of the blade gripping assembly as it is moved with respect to the gripping roll. The hold down roll is mounted on a pair of arms which are also controlled by a pair of sensor controlled air cylinders. The arms of the held down roll are linked to the control arms so that the hold down roll and the blade skinning assembly can be moved together wherein the hold down roll will not ever engage or encounter the gripping roll or the skinning blade assembly.

Method and means of skinning meat products

A sausage encasing machine has an improved looper horn thereon mounted to be in communication with the horizontal flow path of encased linked sausages being discharged from the machine. The looper horn is mounted on a looper horn adapter which rotatably secures the horn for rotation with respect to the machine about a rotational axis that extends downwardly from the looper horn adapter. The looper horn is connected to a suitable source of rotational power. The geometry of the adapter and the looper horn causes the horn to be rotated from a substantially horizontal position of maximum elevation through a circular continuous arc which is located below the position of maximum elevation whereby the strand will never have to be moved in an upwardly inclined direction as it passes through the looper horn. The looper horn is U-shaped in cross section and thereupon has an elongated side opening having a discharge axis. The discharge axis is in a lateral direction when the looper horn is in its position of maximum elevation. The discharge axis then rotates downwardly as the looper horn moves downwardly on the continuous arc from the position of maximum elevation.

Growing community of inventors

West Des Moines, IA, United States of America

Vincent L Basile, Ii