CA1241864A - Elastic nozzle for the production of cased food products - Google Patents
Elastic nozzle for the production of cased food productsInfo
- Publication number
- CA1241864A CA1241864A CA000502367A CA502367A CA1241864A CA 1241864 A CA1241864 A CA 1241864A CA 000502367 A CA000502367 A CA 000502367A CA 502367 A CA502367 A CA 502367A CA 1241864 A CA1241864 A CA 1241864A
- Authority
- CA
- Canada
- Prior art keywords
- nozzle
- tripe
- tubular
- body portion
- outlet end
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 title claims abstract description 7
- 235000013372 meat Nutrition 0.000 description 9
- 235000013580 sausages Nutrition 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 3
- 230000027455 binding Effects 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 101150050071 proY gene Proteins 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
ABSTRACT
An elastic rotary nozzle for the production of food products cased in tubular tripes, of the type comprising a rotary sleeve member that has an inlet end for the incoming tubular tripe and an outlet end for the outgoing formed product.
The sleeve member comprises a first portion of substantially rigid annular body that defines the nozzle inlet and a second portion of substantially tubular and rigid supporting body which extends from the first body portion and defines the nozzle outlet end. The first body portion includes a plurality of elastic fingers arranged circumferentially around it and around the interior of the second body portion, and they project from the nozzle inlet end in the direction of the nozzle outlet end towards the longitudinal axis of rotation of the nozzle.
An elastic rotary nozzle for the production of food products cased in tubular tripes, of the type comprising a rotary sleeve member that has an inlet end for the incoming tubular tripe and an outlet end for the outgoing formed product.
The sleeve member comprises a first portion of substantially rigid annular body that defines the nozzle inlet and a second portion of substantially tubular and rigid supporting body which extends from the first body portion and defines the nozzle outlet end. The first body portion includes a plurality of elastic fingers arranged circumferentially around it and around the interior of the second body portion, and they project from the nozzle inlet end in the direction of the nozzle outlet end towards the longitudinal axis of rotation of the nozzle.
Description
ELASTIC NOZZLE FOR T~E P~ODUCTION OF CASED FOOD PRODUCTS
The present inventlon relates to a new elastic nozzle for the productlon of cased food products, such as sausages and the like. For instance, for the production of sausage, a tubular tripe is used 7 which has been previously folded and compacted to the shape of a rigid cartridge that is placed at the input end of a rotary nozzle of the type of the present invention, which in turn is fitted at the inlet of the forming line of a sausage production machine. In this inlet end, and opening towards the inside of the nozzle is located a meat dough or emulsion injector, which injects the dough same to the interior of the tripe or tubular material.
When the tripe and the meat dough or emulsion enter inside this nozzle, which allows the sliding of the tripe along its interior, the nozzle transmits to the tripe a rotary movement. A set of clamps is arranged downstream said nozzle. The set comprises rotary belts that are mounted facing each other and driving pullegs, in such a way that in the portion where the two belts face each other, the belts run along a path in the same direc-tion. The belts are fitted with a plurality of clamps that, upon rotation of the belts, will face each other in the mentioned area, through which the cased product will pass, insuch a rnanner that when the clamps, face each other will cause the constraint of the tripe with the meat emulsion, which constraint combined with the rotation transmitted to the tripe already filled by the nozzle will produce the known closed ends of sausages since two or three turns of tripe are formed due to the constraint produced by the combination of torsion and pulling action~
the constraint can be cut for selling t'ne cased proclucts, without danger of losses of the sausage filling.
The prior art nozzles mentioned above are rigid nozzles, that up -to the present have proved to be effec-tive when cellulosic tripes are used, but show serious defficiencies when non elastic plastic tripes are used instead of cellulosic tripes It should be noted that non elastic plastic -tripes are recently having widespread diffusion in the market due to their many advantages.
If plastic trlpes are used in known rigid nozzles, it has been found that the tripes break when too m~ch pressure is exerted, and tha-t the tripes do not rotate as desired when not sufficient pressure is exerted. These ~isadvantages cause in the first case, i.e., when the tripe breaks, the stoppage of operation of -the production machine, with the consequent downtime and economy losses and, in the second case, i.e., when the tripe does not rotate as necessary, a product of poor quality is obtained. This is mainly due to the fact that the injection of meat dough can have failures in the supply, i.e. a constant rate of supply oE dough cannot be assured, which causes variations of pressure inside the tripe due to its non consistent filling.
Consequen-tly, when the tripe is not filled sufficiently with dough, does not hold against the walls of known rigid forming nozzles, cmd the rotary movemen-t is not transmitted to the tripe. On the contrary, when there is too ~ 3~
much pressure due to overfilling, the tripe holds too much against the rigid ~alls of the nozzle, and cannot slide and come out form the nozzle, since it remains bound against the walls, and breaks become the dividing clamps keep operating and pulling the tripe.
In order to overcorne the above mentioned disadvarltages of prior art rigid nozzles, the present invention provides an elastic nozzle for the production of cased Eoo~ products that both allows the axial sliding of the tripe with the meat dough inside the nozzle and also gives the tripe an effective rotation.
An object of the present invention is to provide an elastic nozzle for the produc-tion of cased food products that adapts to the tripe filling pressure, in order to prevent both disadvantageous bindings and slidings of the tripe inside the nozzle. The nozzle of the present invention can achieve these objects due to its particular construc-tion, which includes elastic fingers that force the tripe torotate, and are also capable of absorbing the pressure ~0 variations due to variations in the rate of supply of the meat dough, in the tripe diameter and in the forwardlng speed.
Summing up, the present lnvention provides an elastlc nozzle for the production of food products cases ln tubular tripes, of the type comprislng a rotary sleeve member that has an inlet end for the lncoming tubular tripe and an oultlet end :Eor the outgoing formed product, the innovation of the present nozzle being that said sleeve member comprises a f:irst portion of substan-tially rlgid annular body that deEines said nozzle inlet end a second portion of substantially tubular and rigid supporti.ng body which extends ~ro~l said first body portion and deflnes said nozzle outlet end, said first bod~ portion inc:Luding a plurality of h~
elast:i.c fingers arranged circunferenti.ally ~d.-Th-~ :Eirst bocly portion and around the interior of said second supporting body portion, and that project form said nozzle inlet end in the direction of said nozzle outlet end and towards the longitudinal a~is of rotation of the nozzle.
The invention will be described with reference to the attached drawings, wherein:
Figure 1 is a longitudinal section view of the nozzle o the present invention;
Figure 2 is a perspective view of the first portion of annular body, which includes the elastic fingers of the nozzle of figure l; ancl Figure 3 shows an application of the nozzle of the -present invention.
In the draw-ing, and particular]y in :Eigures 1 and 3, it can be appreci..lted that the nozzle, generally designed with reference number lU, comprises a first annulclr body portion ll and a second substantially tubular supporting body portion 12. ~lthough the nozzle, which comprises a sLeeve menlber 10, can be made of a single unit, it will preferably be cornposed of said two bocly portions 11 and 12, which are attached to each other through a threaded region 13, which ttrL^eacl has a direction oppos:ite to the direction - 5 ~
of rotation of the nozzl.e during the production of the cased foocl products, in order to presen-t the dlsattachment of portions 1:1 and 12 during -the rota-tion of nozzle 10.
From first bocly portion 11 p-roject a pluralit~ of elastic fingers l~, which in the particular case showrl in figure 2 comprise a set of :Eour diametrally arranged fingers. These fillgers 14 extend from body portion 11 towards outlet end 17 of nozzle 10, and :Erom the inner surface of body portion 11 extend with a gradual inclination towards the proY~imity of the longitudinal axis of rotation 18, thus reducing the passage cross section for the tripe, from the inle-t end 16 towards the outlet end 17 of the nozzl.e.
Elastic fingers 14 are spaced between each other by spacings 15, which extend from the free ends of fingers 14 and rurther continue along the inner surface of body portion 11, formi.ng a groove or slot 19 with a bottom beneath. The in-ner surface of body portion 11, forming a conical. port 20 for the entry of the tripe cartridge, as will be described hereinafter.
The second supporting body portion 12, which is generally cylindrical and hollow, has in its outer surface a keyway 21 with a key 22, fitted as shown in figure 3, ln order to be attached to a rotary member of the sausage production machine. As shown in :Eigure 3, nozzle :L0 is arranged at the inlet end of a sausage productlon machine that is prvvi.ded of a set oE conveyor belts 26 arranged facing each other, each belt hav:i.ng a plurality of - 6 ~ 3~
constraining members 27, only two of whlch are shown, ior the purpose of forming constraints 29 that limit the ends of each s~usage. Belts 26 are generally clriven by wheels and their direction of rotation is shown by the illust:rated arrows. Thus, the constraining members 27 move towards the right hand sidc, as shown in figure 3, and pull tripe 25 i.n this dir~ction, as shown by the arrow.
A c~rtridge 24 formed by tripe 25, which is Eolded and compacted9 rests against lnlet end 16 of nozzle 10. This cartridge 24 rests against conical por-t 20, and is pushed against same by means of a pusher member 30 inside which passes a conduit 31 for inhecting the meat dough inside tripe 25.
Since cartridge 24 rests against conical port 20, slots l9 hold the cartridge and force it to rotate together with nozzle 10. As the meat dough is being injected inside tripe 25, and constraining members 27 pull frvm same, tripe 25 passes inside the region defined by fingers 14, which allow the -tripe to slide longitudinally relative to same, and also -force the tripe to rotate together with nozzle lO.
As tripe 25 is being unfolded for forming the cased product, the pusher member pushes cartridge 24 towards the interior of the nozzle.
In any variation occurs in the rate of supply of meat dough through conduit 31, the pressure inside tripe 25 may9 :increase or decrease, in which case fingers 14, in combination with spacings 15 will adapt to the new dirnensions of the filled tripe, i.e., to the new diameter _ 7 _ ~ 8 ~
the tripe has tal;en due to the lack or excess OI mea-t dough, and the tripe will still be rotated effee-tlvely by the nozzle, also allowing it -to yield under the pulling action of constraining mernbers 27 towards the right hancl side, as shown in figure 3.
Nozzle 10 can be connected to rotary member 23 of the casing machine by means of key 22 located ins:ide keyway 21 as shown in figure 3.
The present inventlon relates to a new elastic nozzle for the productlon of cased food products, such as sausages and the like. For instance, for the production of sausage, a tubular tripe is used 7 which has been previously folded and compacted to the shape of a rigid cartridge that is placed at the input end of a rotary nozzle of the type of the present invention, which in turn is fitted at the inlet of the forming line of a sausage production machine. In this inlet end, and opening towards the inside of the nozzle is located a meat dough or emulsion injector, which injects the dough same to the interior of the tripe or tubular material.
When the tripe and the meat dough or emulsion enter inside this nozzle, which allows the sliding of the tripe along its interior, the nozzle transmits to the tripe a rotary movement. A set of clamps is arranged downstream said nozzle. The set comprises rotary belts that are mounted facing each other and driving pullegs, in such a way that in the portion where the two belts face each other, the belts run along a path in the same direc-tion. The belts are fitted with a plurality of clamps that, upon rotation of the belts, will face each other in the mentioned area, through which the cased product will pass, insuch a rnanner that when the clamps, face each other will cause the constraint of the tripe with the meat emulsion, which constraint combined with the rotation transmitted to the tripe already filled by the nozzle will produce the known closed ends of sausages since two or three turns of tripe are formed due to the constraint produced by the combination of torsion and pulling action~
the constraint can be cut for selling t'ne cased proclucts, without danger of losses of the sausage filling.
The prior art nozzles mentioned above are rigid nozzles, that up -to the present have proved to be effec-tive when cellulosic tripes are used, but show serious defficiencies when non elastic plastic tripes are used instead of cellulosic tripes It should be noted that non elastic plastic -tripes are recently having widespread diffusion in the market due to their many advantages.
If plastic trlpes are used in known rigid nozzles, it has been found that the tripes break when too m~ch pressure is exerted, and tha-t the tripes do not rotate as desired when not sufficient pressure is exerted. These ~isadvantages cause in the first case, i.e., when the tripe breaks, the stoppage of operation of -the production machine, with the consequent downtime and economy losses and, in the second case, i.e., when the tripe does not rotate as necessary, a product of poor quality is obtained. This is mainly due to the fact that the injection of meat dough can have failures in the supply, i.e. a constant rate of supply oE dough cannot be assured, which causes variations of pressure inside the tripe due to its non consistent filling.
Consequen-tly, when the tripe is not filled sufficiently with dough, does not hold against the walls of known rigid forming nozzles, cmd the rotary movemen-t is not transmitted to the tripe. On the contrary, when there is too ~ 3~
much pressure due to overfilling, the tripe holds too much against the rigid ~alls of the nozzle, and cannot slide and come out form the nozzle, since it remains bound against the walls, and breaks become the dividing clamps keep operating and pulling the tripe.
In order to overcorne the above mentioned disadvarltages of prior art rigid nozzles, the present invention provides an elastic nozzle for the production of cased Eoo~ products that both allows the axial sliding of the tripe with the meat dough inside the nozzle and also gives the tripe an effective rotation.
An object of the present invention is to provide an elastic nozzle for the produc-tion of cased food products that adapts to the tripe filling pressure, in order to prevent both disadvantageous bindings and slidings of the tripe inside the nozzle. The nozzle of the present invention can achieve these objects due to its particular construc-tion, which includes elastic fingers that force the tripe torotate, and are also capable of absorbing the pressure ~0 variations due to variations in the rate of supply of the meat dough, in the tripe diameter and in the forwardlng speed.
Summing up, the present lnvention provides an elastlc nozzle for the production of food products cases ln tubular tripes, of the type comprislng a rotary sleeve member that has an inlet end for the lncoming tubular tripe and an oultlet end :Eor the outgoing formed product, the innovation of the present nozzle being that said sleeve member comprises a f:irst portion of substan-tially rlgid annular body that deEines said nozzle inlet end a second portion of substantially tubular and rigid supporti.ng body which extends ~ro~l said first body portion and deflnes said nozzle outlet end, said first bod~ portion inc:Luding a plurality of h~
elast:i.c fingers arranged circunferenti.ally ~d.-Th-~ :Eirst bocly portion and around the interior of said second supporting body portion, and that project form said nozzle inlet end in the direction of said nozzle outlet end and towards the longitudinal a~is of rotation of the nozzle.
The invention will be described with reference to the attached drawings, wherein:
Figure 1 is a longitudinal section view of the nozzle o the present invention;
Figure 2 is a perspective view of the first portion of annular body, which includes the elastic fingers of the nozzle of figure l; ancl Figure 3 shows an application of the nozzle of the -present invention.
In the draw-ing, and particular]y in :Eigures 1 and 3, it can be appreci..lted that the nozzle, generally designed with reference number lU, comprises a first annulclr body portion ll and a second substantially tubular supporting body portion 12. ~lthough the nozzle, which comprises a sLeeve menlber 10, can be made of a single unit, it will preferably be cornposed of said two bocly portions 11 and 12, which are attached to each other through a threaded region 13, which ttrL^eacl has a direction oppos:ite to the direction - 5 ~
of rotation of the nozzl.e during the production of the cased foocl products, in order to presen-t the dlsattachment of portions 1:1 and 12 during -the rota-tion of nozzle 10.
From first bocly portion 11 p-roject a pluralit~ of elastic fingers l~, which in the particular case showrl in figure 2 comprise a set of :Eour diametrally arranged fingers. These fillgers 14 extend from body portion 11 towards outlet end 17 of nozzle 10, and :Erom the inner surface of body portion 11 extend with a gradual inclination towards the proY~imity of the longitudinal axis of rotation 18, thus reducing the passage cross section for the tripe, from the inle-t end 16 towards the outlet end 17 of the nozzl.e.
Elastic fingers 14 are spaced between each other by spacings 15, which extend from the free ends of fingers 14 and rurther continue along the inner surface of body portion 11, formi.ng a groove or slot 19 with a bottom beneath. The in-ner surface of body portion 11, forming a conical. port 20 for the entry of the tripe cartridge, as will be described hereinafter.
The second supporting body portion 12, which is generally cylindrical and hollow, has in its outer surface a keyway 21 with a key 22, fitted as shown in figure 3, ln order to be attached to a rotary member of the sausage production machine. As shown in :Eigure 3, nozzle :L0 is arranged at the inlet end of a sausage productlon machine that is prvvi.ded of a set oE conveyor belts 26 arranged facing each other, each belt hav:i.ng a plurality of - 6 ~ 3~
constraining members 27, only two of whlch are shown, ior the purpose of forming constraints 29 that limit the ends of each s~usage. Belts 26 are generally clriven by wheels and their direction of rotation is shown by the illust:rated arrows. Thus, the constraining members 27 move towards the right hand sidc, as shown in figure 3, and pull tripe 25 i.n this dir~ction, as shown by the arrow.
A c~rtridge 24 formed by tripe 25, which is Eolded and compacted9 rests against lnlet end 16 of nozzle 10. This cartridge 24 rests against conical por-t 20, and is pushed against same by means of a pusher member 30 inside which passes a conduit 31 for inhecting the meat dough inside tripe 25.
Since cartridge 24 rests against conical port 20, slots l9 hold the cartridge and force it to rotate together with nozzle 10. As the meat dough is being injected inside tripe 25, and constraining members 27 pull frvm same, tripe 25 passes inside the region defined by fingers 14, which allow the -tripe to slide longitudinally relative to same, and also -force the tripe to rotate together with nozzle lO.
As tripe 25 is being unfolded for forming the cased product, the pusher member pushes cartridge 24 towards the interior of the nozzle.
In any variation occurs in the rate of supply of meat dough through conduit 31, the pressure inside tripe 25 may9 :increase or decrease, in which case fingers 14, in combination with spacings 15 will adapt to the new dirnensions of the filled tripe, i.e., to the new diameter _ 7 _ ~ 8 ~
the tripe has tal;en due to the lack or excess OI mea-t dough, and the tripe will still be rotated effee-tlvely by the nozzle, also allowing it -to yield under the pulling action of constraining mernbers 27 towards the right hancl side, as shown in figure 3.
Nozzle 10 can be connected to rotary member 23 of the casing machine by means of key 22 located ins:ide keyway 21 as shown in figure 3.
Claims (2)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. An elastic rotary nozzle for the production of food products cased in tubular tripes, of the type comprising a rotary sleeve member that has an inlet end for the incoming tubular tripe and an outlet end for the outgoing formed product, characterized by the fact that said sleeve member comprises a first portion of substantially rigid annular body that defines said nozzle inlet and a second portion of substantially tubular and rigid supporting body which extends from said first body portion and defines said nozzle outlet end, said first body portion including a plurality of elastic fingers arranged circumferentially around the first body portion and around the interior of the second body portion, and that project from said nozzle inlet end in the direction of said nozzle outlet end towards the longitudinal axis of rotation of the nozzle.
2. An elastic nozzle according to Claim 1, characterized by the fact that said first and second body portions comprise independent annular and tubular portions respectively, which are attached with each other through a threaded annular region.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AR29955285 | 1985-02-20 | ||
| AR299,552 | 1985-02-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1241864A true CA1241864A (en) | 1988-09-13 |
Family
ID=3478312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000502367A Expired CA1241864A (en) | 1985-02-20 | 1986-02-20 | Elastic nozzle for the production of cased food products |
Country Status (3)
| Country | Link |
|---|---|
| BR (1) | BR8600691A (en) |
| CA (1) | CA1241864A (en) |
| ZA (1) | ZA861269B (en) |
-
1986
- 1986-02-19 BR BR8600691A patent/BR8600691A/en unknown
- 1986-02-20 ZA ZA861269A patent/ZA861269B/en unknown
- 1986-02-20 CA CA000502367A patent/CA1241864A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| ZA861269B (en) | 1987-04-29 |
| BR8600691A (en) | 1986-10-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |