DE2124370A1 - Ripening chamber - for conditioning raw sausage or air drying meat products - Google Patents

Abstract

A perforated false ceiling to the chamber proper leads to an air plenum sepg. the chamber from a self contained compartment within which is an air circulating fan extracting through the top, over a row of stretched DC fed sterilising wires below the false ceiling, and delivering via >=1 channel to below a perforated false floor through which the air is uniformly distributed over the cross section of the chamber and the rotary hanging frame for the sausages within it. At least one spray nozzle pipe is mounted in the frame for time controlled washing of the meat if required. The same driver motor used for the fan can be geared down to drive the turntable frame.

Description

Maturing chamber for air conditioning raw sausage and sun production air-dried @ meat products The invention relates to a ripening chamber for air conditioning of raw sausage and for the production of air-dried meat products.

It is known that for certain sausages, @. @.

Long-life sausage, a matured sausage is necessary. This maturation is running in today's sausage production in a so-called ripening room. The sausage hangs on a stationary frame or so-called during the ripening process Loading trolley. As a result of the uneven distribution of the flow through the ripening chamber Air also results in an uneven ripening of the raw sausage, which affects the shelf life and has an adverse effect on the taste. The same applies to air drying from Meat products, see 8. Ham.

The invention has the task of providing a ripening chamber for Air conditioning of raw sausage and for the production of air-dried meat products to create, in which all introduced meat products a uniform Reddening, ripening and drying processes are subject to aseptic treatment medium and in which the meat products can be washed on the same side.

To solve this problem, a ripening chamber is used according to the invention suggested that the d a d u r c h e k e n n n n z e i c h n e t is that above the ripening chamber in one of the same separated, closed by an air-collecting space Space an air circulation device is provided, which the air over at least promotes a channel to the Doden of the ripening chamber and from there with an even distribution using a perforated bottom and pushing through a perforated ceiling over the Sucks collecting space that at least one bogie for inside the ripening chamber Hanging the raw sausage is provided that each bogie has at least one washing nozzle tube is arranged and that below the perforated ceiling, above the cross-section of the chamber Evenly distributed, direct current applied to wires taut in the air are.

In a further embodiment of the invention, it is also proposed that that the fan motor is on the same side with the interposition of a gear element serves as a drive for the bogie.

during or after the ripening process it is sometimes necessary that To wash raw sausage in order to achieve better maturation and drying of the core and to avoid the undesirable formation of dry edges on the intestine. The washing process can be timed within the maturation process. To achieve this, the invention also provides that a timing relay begins and the end of the wash cycle for the nozzle pipe is adjustable.

The advantages that are achieved with the ripening chamber according to the invention, consist in the fact that both the raw sausage treated in it and the other meat products, z.8, ham, are subject to a uniform climate in all places within the chamber, which for the desired degree of maturity respectively. Drying and with it, too ensures an impeccable taste.

Of considerable advantage, especially for the shelf life of the meats, is the susätsliche disinfection of the unwanted air inside the chamber by means of a so-called electrophysical bio-system.

The invention is based on the figures shown in the drawings Described in more detail below using an exemplary embodiment.

It shows: FIG. 1 the ripening chamber according to the invention in a front view ; FIG. 2 shows a section along the line II-II of FIG. 1; FIG. 3 shows the invention Ripening room in Draufzicht; FIG. 4 shows a section along the line IV-IV of Figure 2; FIG. 5 shows a section along the line V-V.

of Figure 1.

The ripening chamber 1 according to the invention has a at its upper end Air collecting space 11, to which another aum 2 for the air circulation device is located at the top 3 connects. With the air circulation device 3, the air is conveyed via a duct 4 to the Bottom 5 of the ripening chamber 1 promoted and from there with even distribution pressed upwards by means of a perforated base 6;) the ceiling 7 of the ripening chamber 1 is also perforated like the bottom 6, so that the air unhindered into the collecting space 11 can enter, In the ripening chamber 1 is in the described embodiment a bogie 8 is provided on which the meats are hung. While This bogie 8 rotates during the treatment. An electric motor serves as the drive 24 with a correspondingly reduced gear element, e.g. V-belt drive 12. The electric motor 24 is coupled to a limit switch 14 attached to the door 13, so that when opening the door 13 the power supply to the electric motor 24 is interrupted and so this and the bogie 8 graze stopped.

To wash the meat products is a weschdüsenrohr in the ripening chamber 1 9 is provided, which is preferably arranged in a corner of the chamber i. Bie The use of only one washing nozzle tube 9 in the Kaumer 1 is not mandatory.

Of course, several such flushing devices can also be used to be ordered.

This is especially true when there are several bogies 8 in the chamber 1 can be accommodated.

To improve the air quality within the chamber 1, in particular for disinfecting the air, is in the chamber 1 below the perforated ceiling 7 a system charged with direct current tensioned by third parties 10. This system of Wires 10 is also referred to as an electrophysical bio-system. The control unit for this system is designated with 14.

Above this control unit 14 is a on the front of the chamber Hygrostat 15 and further up a thermostat 16 attached. This tax and Control elements can be arranged individually on the front of the chamber 1 or in be housed in a separate cabinet.

The control and regulation of the air circulation system of the air conditioner, the heating, the humidification and the turning point take place in a control cabinet 17 housed control elements, which are individually controlled via switches 18, 19, 20, 21 will.

Solenoid valves are used to control the washing process and air humidification 22.23.

Protection claims

Claims (3)

Protection claims 1.) Maturing chamber for air conditioning raw sausage and for the production of air-dried beef cakes i c h n «that above the ripening chamber (1) in one of the same through an air collecting space (11) separate, enclosed space (2) an air circulation device (3) is provided is which the air through at least one channel (4) to the floor (5) of the ripening chamber (1) promotes and from there with even distribution by means of a perforated base (6) pushes up and through a perforated basin (7) over the collecting space (11) sucks that inside the deifekammer (1) at least one bogie (8) for hanging the raw sausage is provided that each bogie (8) at least one washing nozzle tube (9) is assigned and daX below the perforated cover (7), above the chamber cross-section Evenly distributed, direct current applied wires (10) for disinfecting the air are excited. 2.) ripening chamber according to claim 1, d a d u r c h g e k a n n n e i c h n e t that the blower motor simultaneously with the interposition of a gear element serves as a drive for the bogie (8). 3.) ripening chamber according to claims 1 and 2, d a d u r c h g e k It is indicated that the start and end of the wash cycle for the nozzle tube (9) is adjustable.