US2224908A - Apparatus for canning meat - Google Patents

Description

Dec. 17, 1940. c. L GRIFFITH 2,224,908

APPARATUS FOR CANNING MEAT Filed April 27, 1939 2 Sheets-Sheet 1 INVENTOR.

ATTORNEY.

C. L. GRIFFITH APPARATUS FOR CANNING MEAT Filed April 27, 1959 2 Sheets-Sheet 2 Patented Dec. 17, 1940 UNITE-o- 'srA'I-fssl PATENT ossi-.cs

APPARATUS FOR oANN-ING'MEAT CarrollA L. Gritha Chicago, Ill., assignor-r to The The present invention' isanimprovement upon thev apparatusv described in the copending Komarik" U. S; application, Serialy No. 1963244, ledyMarch 16; 1938; now U; Si Patent No; 2,18159451 issued Decemberf, 1939;

Whole hams are. canned` far more extensively l in the e'ld ofthis invention than othermeats; and present particular problems. Thereforethe invention willk be described and` explained" with reference' to hams` Without necessarily'v being limited to hams; which because ofitheir shape requirenon-circular cans. n

Prior to'tlieuse of't-he'said'Koma'rik apparatus,v hams have* been canned as follows' 'I'he hams" are boned, andV clampedL pressureintof aliam cooker. Thisis anopen top heavywalledvessel oi` the shape ofthe ham and' off the can to" be employed.' It' is fittedVv with4 a clamp' structure which pressesthehamA` intothe ham-cooker; A large number'of such lled liam cookers are im;- mersed in boiling Water for" 2: hours; This is 25J calledA a" fprecook; andi an' important'xv result" is that the hamL shape isset so that' itvmaybe readily transferred tothe receivingcan or tin in4 which itis then'placed, and the can evacuated and'sealedi The ham thussealedin its-'Canis cooked `againfor a periodof"20 'minutesper pound ofham'. v

This-` process hasigreat disadvantages; In the pre-cooking there-isloss of weightand shrinkage. About' 15% ofthejuiceso the-ham go into the 35*` cookingl waterand are lostrv t'o the' canned ham;

In the' ii'nal cooking' a further'quantity ofh juice to about 12% to'13% ofthe original* ham i'slost;l but stays i'n thecan as `liquid or` gelz'rtii'i4 the' void spacesand over'tlfie surface-'of the ham; making the appearance unattractive when opened.

The apparatus of Komarik aimsto overcome these defectslof the-prior art; in preservingthe juices ofl' the' hamA in the ham;1 inl minimizing- 45; shrinkage;'in minimizing voidspacein thecan;

in eliminating thev precooking" operation; in

eliminating the several handlingsofthe ham; and inH so doingA the invention aims to i'it'Vv afI raw ham .in its lcan-with arminimum of' void' space byy j insertion under mechanical pressure; to seal a raw'ham in' a:can';' an'dtofcook it but once.

The: Komarik apparatus confines tli'e can laterally by. surrounding it withl a split collar formed byclampingfjawsf; Meat placed in the 55.? canis-lpressed; inlby.' azpressuresoperatedplunger.'

Inc., Chicago, Ill., a cor 1939, serial No; z'zoga'as One'feature of the K'omarikv structure is the provision of adapter plates to raise the eiectve support for the can bottom in order to accommodate cans'of varying standard'heights, which are providedfor various sizesof ham. Cornplementarjf to such' plates, the jaws forming the split collar are recessed from the bottom upwardly toaccommodate'theedge crimpat the can bottom as its positiony is raised: by inserting adapter plates. y 10' Thus,v when no adapter plate is used, the said recess inthe' collar provides a region where an area of the can'side-is not supportedagainst internali pressureof' the meat under' inuence of the plunger.

Ihavev discovered vthat under certain'conditions, depending upon the'gauge ofmetal in the can wallt and the'pressure, itispossible to bulge out the'can-wall at the said unsupported area. This resultoriginally was not obtained' in the vKomarik device. As first designed and used, a pneumatic plunger was employed. Later a hydraulic plunger was 'used to produce greater" pressures more conveniently; IL have found lthat with standardham can a: pressure of '120' lbs. per sq. inch` ofi plunger area, the canis .slightly deformed' in the said 'Komarik apparatus.

The. obj e'ctofI the. present invention is.A to provide apparatusssuitable forreceiving varioussizes ofV cans, yet which` will. adequately support the. whole side Wall. ofthe ycanto prevent bulging from internalipressureA transmitted through meat in thecan. j f

A particular object of the invention is to provide adapter meansasachangeable part of the can-supporting jaws, sov that the can, whether tall. or'short, rests' on the same bottom, and the Wall i which. supports the canvside' is vof variable height. f

Various other' andr ancillary objects and. ad'- vantagesof` the inventionzwill become apparent from the;following description and explanation ofi theninvent-ion asset forth in'reference to' the accompanying drawings in which:

Fig. lisafront elevation ofthe device for'com pressing the material into the` can, showing clamping, jaws in open position.y

Fig..2 is a planvieW/ofv thedevice of Fig; lon'tnezvlinei 2.2l of Eig. 1showing the clampingy jaws in closedz position, and. in dotted lines in' open position.

Fig.-3`is a detailed enlargedviewshowing the relation'. off the can; the base,the clampingjaws and" the pressure'plunger, takenlonrtne line 3-3 of y Cil

Fig. 4 is a side View of the device of Fig. 1, looking from the right in Fig. 1.

Fig. 5 is a detailed plan view of the base plate of the device, showing a can in cross-section thereon, with the clamping jaws omitted, taken on the line 5 5 of Fig. 1.

Fig. 6 is a plan view of an insert shown apart from the yrest of the device.

A large raw piece of meat, such as a ham, is plastic, rather than elastic. As a result of such property it may be deformed to a considerable extent by pressure, and then retain its new form. The present invention is built around this property to obtain the desired results, particularly where non-circular shapes of can are employed. If an attempt is made to inserta ham in a can by hand pressure, the sides .bulge out and do not return. The can is thus not in proper shape to receive its lid and be evacuated and sealed in a normal way. It is for this reason that heretofore, the hams have been pre-shaped by pre-cooking as described above.

Accordingly the can is set in a device to retain its normal shape when the material is forced therein. In such a device, considerable pressure must be used to force the ham into the corners and avoid pockets. A flat plate or plunger over the area of the can is inadequate to do this Where large areas are encountered, and void space is to be avoided. There may be a squeezing of material up around the edges of the plunger if there is too much clearance, which extruded material interferes with sealing the can. Also the strictly vertical pressure does not carry through the i'lll out the bottom peripheral corner of the can. The

' desired eiTect is obtained with a convex plunger,

and where this has an appreciable clearance for practical mechanical convenience, a suitable peripheral flange is provided to keep material out of the clearance space where it would interfere with sealing.

For further understanding of the apparatus it is stated that hams vary in weight and size. Different sizes of cans therefore are provided, and a can is chosen the ultimate volume of which when sealed is substantially the volume of the ham inserted. It is more or less standard practice to employ in one establishment a series of cans having the same area, but varying heights. For example one set of cans varies in height from 6 inches to 3% inches with intermediate sizes at 1A; inch intervals. The present apparatus is made for accommodation of an entire set-of such cans.

In general, the apparatus comprises a base on which the open-topped can is properly positioned. The ham may be already loosely placed therein. Relatively movable clamping jaws moveA to a locked position to encompass the side Walls of the can, and prevent deformation of the can. Over the open can is mounted a pressure actuated plunger in fixed association with the base to give proper alinement with the properly positioned can. The plunger has a bellied or convex surface to press more on the center than the sides, thus forcing meat down as well as sideways. The ham in the can presents a slight concave surface against which the can top when applied is drawn when the can is evacuated and sealed, thus assuring no void top space. The action of the vacuum on the air and gases dissolved in the cold raw meat also causes it to swell, further assuring close contact of meat and can and cover, with a minimum of void space. Void space remaining is largely'due to high irregularities in the chunk of meat itself.

In Fig. 1, a table I carries mounted thereon a base plate II, and a yoke I2 carrying a pneumatic or hydraulic cylinder I3 and valve control I4 therefor with pressure connections I and I6 for raising and lowering a piston I'l therein.

The base II is shown best in Fig. 5, and in cross-section in Fig. 3. It has a bevelled edge 20, a. raisedlevel or deck 2I` running around the base in a location peripheral to the position of the can. A raised lug 22 at the front has bevel edges on two sides continuing from the base level 2|, serving as guides and rests for the swinging clamping jaws 24 and 25 when closed. The lug 22 has a post-like projection 26 which serves a stop for the jaws, fitting into appropriate recesses 28 and 29 in the ends of the jaws. The jaws are suitably ribbed for reinforcing them and at the rear are hinged on a post 30 projecting up from the deck 2| of base II. A -boss 32 surrounds the post at the deck 2I to keep the jaws at a proper level when open. Convenient handles 33 and 34 are mounted on the jaws. A suitable clamp is provided having a threaded stem 35 pivoted at 36 on jaw 24, and a handle-like nut 31 thereon. There are opposed bifurcated lugs 38 and 39 at the meeting ends of the jaws, into which the stem 35 swings to be clamped by tightening handlenut 31.

The interior contour of the jaws is designed for a particular set of cans to hold them in original shape. In order to position the can properly, the base II is madeto match the bottom of the can. The can shown (Fig. 3) has a vertical side wall 40, a raised bottom 4I, an outwardly anddownwardly projecting crimp 42, and a reinforcing ring 43 in' the bottom near the crimp. 'Ihe base II is vraised above its deck 2I to lit into' the recess thus formed in the can, and thus position the can. The raised base area is shown at 44, with the peripheral shoulder 44a.

Every can sets in the same way with its bottom 4I on the base area 44. Each jaw presents a contact area 45 against the wall of the can. This area 45 extends from the crimp 42 upwardly' as far as the position where the side wall of the shortest can will terminate. This point is represented ,by the line 46, at which the jaw is cut back providing horizontal ledge 41. Onto this ledge of jaw 24 there is placed one of several inserts 48 which extends the area 45 as high asia certain can taller than the shortest can. Insert 48 has a height according to one size can. .Hence several inserts are employed for a set of three or more cans. Because of along ilangeV on the plunger later to be described, .it is possible to use one insert for several sizes of can, and it is essential only that the insert extend at least as high as the bottom position of said plunger. In jaw a corresponding insert 49 is used. 'Ihe can wall has aliared `top 50, and a reinforcing ring 5I below it. The inserts 48 and 49 are made to terminate vjust below the ring 5I when the corresponding can sets on the base area 44. Thus the whole can-side is conned laterally. The inserts 48 and- 49 are secured by hooked lugs 52 carried by the inserts, and extending horizontally through holes 53 in the'jaws. Locking hooks 54 engage the lugs, being pivoted to the jaws.

'Ihe yoke I2 Ycarries'fthe plunger, heretofore only generally referred to; by any suitable construction; The piston Il carries below the yoke l2 a cross member 60 (Fig. 4) in which are mounted vertical guide rods 6l and 62 passing through guide bearings 64 and 65 in case wings on yoke I2. A plunger plate 66 is removable mounted on piston rod 61, by screw 68, and has collar 69 against which bears a free collar 'lll the thickness of which permits adjusting the level of the plunger plate. Suitable integral webs 'H extend radially from the collar 69 to reinforce the plunger plate B6.

The active or under surface of the plunger plate is bellied or convex, as indicated at 13 (Fig. 3). At the center of a plate, which is generally an oval for hams, with a size of about 10 inches by 7 inches, the belly is about 5/8 inch from the peripheral edge of the belly, with a smooth curvature. This results in forces laterally from the central area to the periphery, as well as downwardly, as indicated generally by arrows 14, a ange 'l5 terminating preferably at a distance below the entire belly. The flange 'l5 is preferably tapered as shown and has a blunt edge. In use, downward movement of this flange tends to move the meat cleanly away from the can side without vertical compression at the can wall, and without squeezing any of it through the clearance space between the can side and the flange 15.

The device shown is particularly designed for simplicity in construction and operation. It requires inserting the prelled can into the jaws, manually closing the jaws, moving the plunger down, then up, by air or liquid control, unclamping the jaws, and removing the can. The can remains in shape against readily deforming in further handling. The particular manner of constructing the device and operating it, is not to be considered as a limitation, and for the broad purposes of the invention it is to be understood that other constructions may be adopted, for example, to operate on a continuous line of cans moving in one direction, as in a large packing house. The present invention is particularly adapted for the needs of the many small packing houses, where more complicated devices would not be in demand.

The invention permits shaping hams, lor other whole meat or the like, for closely fitting into cans, without pre-cooking in shaping containers. All the juices and flavors of the material are saved in the can. The tight fitleaves little or no space to receive juices, and hence there is little or no resultant shrinkage, and little or no liquid or gelatin outside the meat. The process has particular advantage for evacuating raw meat (over cooked meat) or other raw material in a can. Because the gases or air dissolved in the material are releasable on fapplying vacuum to cause a swelling, they are retained in this invention so to function. The release of gases in the ham by evacuation forms bubbles (as in the painful caisson disease) which in cooking expand and cause the meat to swell as it cooks, into contact with the can, keeping juices Within. In evacuating cooked ham or meat in a can, the expansible gas has all been expelled in the precooking process. The cooking phases, and the mechanical phases of the process Work in combination toward the desired ends.

The apparatus may be used for forcing hams and the like into the prior art ham boilers, some of which are sufficiently rigid in construction so that conining the sides is not necessary. Hams thus forced in and cooked in the prior art practice of canning will thus have a better fit in the container, and later the sealed can.

I claim:

l. Apparatus for canning meat and like solid material in a set of cans of Various heights and of the same area, comprising in combination, a base for positioning a vertical side-walled topless can with its bottom on said base, movable means to encompass the sides of a can positioned on said base, said means having a contact area on the can wall from the bottom edge upwardly to the vicinity of the top edge of the shortest can of the set, said means being recessed in a direction away from the can for the receipt of an insert to eX- tend said contact area for taller cans, and insert means adapted to be positionedin said recessed means to extend said area to a greater height to accommodate a taller can setting on said base.

2. Apparatus for canning meat and like solid material ,comprising in combination a base for positioning a vertical side-walled topless can with its bottom on said base, movable means to encompass the sides of a can positioned on said base, said means having a contact area on the can from the bottom edge of thercan wall upwardly to the vicinity of the top edge of the can wall, and there being recessed forming a shoulder and space to accommodate any outwardly extending structure of the top edge of the can, and means positionable on said shoulder to provide an area extending said contact area for similar use with a taller can having a side wall extending above said shoulder.

3. Apparatus for canning meat and like solid material comprising in combination a base for positioning a vertical side-Walled topless can with its bottom on said base, a pair of horizontally swinging jaws movable to encompass the sides of a can positioned on said base, said jaws together in closed position presenting a Contact area on the can from the bottom edge of the can wall upwardly to the vicinity of the top edge of the 'can wall, and there being recessed forming a shoulder and space to accommodate any outwardly extending structure of the top edge of the can, vand. means positionable on said shoulder to provide an area extending said contact area for similar use with a taller can having a side Wall extending'above said shoulder.

4. Apparatus for canning meat and like solid material in a set of cans of various heights and of the same area, comprising in combination, a base for positioning a vertical side-walled topless can with its bottom on said base, means to encompass the sides of a can positioned on said base, said means having a contact area on the can Wall from the bottom edge upwardly tothe vicinity of the top edge of the shortest can of the set, said means being recessed in a direction away from the can for the receipt of an insert to extend said contact area for taller cans, and insert means adapted to be positioned in said recessed means to extendy said area to a greater height to accommodate a taller can setting on said base.

CARROLL L. GRIFFITH.

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