Improvements in Sausage Machines, Sausages, and the Process of Making Sausages.

摘要

13,799. Boyle, J. L. June 9. Rotary-mould-table machines.-A sausage machine, arranged to produce several sausages simultaneously of uniform shape and size and with a hardened outer surface instead of a skin, comprises a series of tubular moulds arranged between vertical rotating disks. The moulds are filled with mincemeat under pressure, the disks are then rotated with a step-by-step movement through a hot chamber, and the sausages are forced out of the moulds by plungers. Fig. 1 is a side elevation and Fig. 4 an end elevation of the machine, and Fig. 8 shows the auxiliary apparatus. A doublewalled trough 1, with means for admitting a heating-medium between the walls, forms the body of the machine and supports in bearings 12 a shaft 11, to which are secured a pair of disks 15. Between these disks are arranged in radial rows a series of tubular moulds 25 of glass, porcelain, &c. On the outer side of each disk is arranged a non-rotating circular cover 35 secured by brackets to the trough and a vertical row of holes in one of the covers communicates with a chamber 40 opening into a tube 42. The chamber 40 is secured to the cover 35 by means of a yoke 43. A bracket 59 bolted to the trough 1 supports a slideway 58 forming a guide for a cross-head 57 carrying a series of plungers 55, by means of which the sausages are discharged from the moulds 25 into a shoot 110. The driving-shaft 65 is connected by worm and bevel gear to a slotted disk 75, by which a reciprocating pawl 78 is actuated to give an intermittent rotation to the ratchet-wheel 80 and, through spur gearing, to the disks 15. After each movement, the disks are locked by a pawl 91 engaging notches 90, the pawl being automatically disengaged prior to the next movement by a cam on the shaft 71. The notches 90 are so placed that, at each stoppage of the disks, one row of moulds is in position at the charging-chamber 40 and another row opposite the discharge plungers 55. The plungers are actuated by a slotted disk 96 on the shaft 70 engaging a pin 98 on the cross-head 57. The meat is forced into the moulds 25 through the pipe 42 and chamber 40 by hydraulic or other pressure acting on the underside of a piston 105 working in a cylinder 100, Fig. 8. The disks carrying the moulds are then rotated intermittently, a fresh row of moulds being charged at each stoppage. When each row of moulds has been rotated through three-quarters of a revolution, it arrives opposite the plungers 55 and the sausages are ejected thereby down the shoot 110 on to an endless band 111 which conveys them to a smoke chamber 115. During the progress of the moulds through the heated liquid contained in the trough, the outer surfaces of the sausages become hardened.