This tie a string, in particular on the stiffener of the casings of pork butchery and about rotis, and a device for implementing this process

摘要

The system knots a string, round the end of a sausage or salami skin. The string (24) is inserted in a hollow corkscrew (22) so as to protrude from the end, and it is gripped at a point clear of the latter (12). One or more runs of the string are then passed axially through the turns of the corkscrew, which is turned and retracted so as to release turns of the string round the run concerned (31, 32). The ends of the string inside the corkscrew and in the grip are pulled apart so as to tighten the knot, which is freed by cutting the string.