Method and means of linking sausage

Method and means of linking sausage

A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: WILLIAM H VERMEER, ROBERT W DAMSTETTER, WILLIAM E. RYAN IV
Format: Patent
Sprache:eng
Schlagworte:
BUTCHERING
HUMAN NECESSITIES
MEAT TREATMENT
PROCESSING MEAT, POULTRY, OR FISH
PROCESSING POULTRY OR FISH
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator WILLIAM H VERMEER
ROBERT W DAMSTETTER
WILLIAM E. RYAN IV
description A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises sensing mass flow of the output of the pump and regulating the pump speed thereby, using a proximity sensor to monitor the linking chains to determine stretching thereof, and weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_AU3324895A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>AU3324895A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_AU3324895A3</originalsourceid><addsrcrecordid>eNrjZFD2TS3JyE9RSMxLUchNTcwrVshPU8jJzMvOzEtXKE4sLU5MT-VhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGOocbGRiYWlqaOxoRVAAAiliVG</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Method and means of linking sausage</title><source>esp@cenet</source><creator>WILLIAM H VERMEER ; ROBERT W DAMSTETTER ; WILLIAM E. RYAN IV</creator><creatorcontrib>WILLIAM H VERMEER ; ROBERT W DAMSTETTER ; WILLIAM E. RYAN IV</creatorcontrib><description>A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises sensing mass flow of the output of the pump and regulating the pump speed thereby, using a proximity sensor to monitor the linking chains to determine stretching thereof, and weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.</description><edition>6</edition><language>eng</language><subject>BUTCHERING ; HUMAN NECESSITIES ; MEAT TREATMENT ; PROCESSING MEAT, POULTRY, OR FISH ; PROCESSING POULTRY OR FISH</subject><creationdate>1996</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19960314&amp;DB=EPODOC&amp;CC=AU&amp;NR=3324895A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19960314&amp;DB=EPODOC&amp;CC=AU&amp;NR=3324895A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WILLIAM H VERMEER</creatorcontrib><creatorcontrib>ROBERT W DAMSTETTER</creatorcontrib><creatorcontrib>WILLIAM E. RYAN IV</creatorcontrib><title>Method and means of linking sausage</title><description>A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises sensing mass flow of the output of the pump and regulating the pump speed thereby, using a proximity sensor to monitor the linking chains to determine stretching thereof, and weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.</description><subject>BUTCHERING</subject><subject>HUMAN NECESSITIES</subject><subject>MEAT TREATMENT</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1996</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD2TS3JyE9RSMxLUchNTcwrVshPU8jJzMvOzEtXKE4sLU5MT-VhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGOocbGRiYWlqaOxoRVAAAiliVG</recordid><startdate>19960314</startdate><enddate>19960314</enddate><creator>WILLIAM H VERMEER</creator><creator>ROBERT W DAMSTETTER</creator><creator>WILLIAM E. RYAN IV</creator><scope>EVB</scope></search><sort><creationdate>19960314</creationdate><title>Method and means of linking sausage</title><author>WILLIAM H VERMEER ; ROBERT W DAMSTETTER ; WILLIAM E. RYAN IV</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU3324895A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1996</creationdate><topic>BUTCHERING</topic><topic>HUMAN NECESSITIES</topic><topic>MEAT TREATMENT</topic><topic>PROCESSING MEAT, POULTRY, OR FISH</topic><topic>PROCESSING POULTRY OR FISH</topic><toplevel>online_resources</toplevel><creatorcontrib>WILLIAM H VERMEER</creatorcontrib><creatorcontrib>ROBERT W DAMSTETTER</creatorcontrib><creatorcontrib>WILLIAM E. RYAN IV</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WILLIAM H VERMEER</au><au>ROBERT W DAMSTETTER</au><au>WILLIAM E. RYAN IV</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method and means of linking sausage</title><date>1996-03-14</date><risdate>1996</risdate><abstract>A machine for linking sausage has a pump, a stuffing tube, a casing on the stuffing tube, and a pair of linking chains downstream from the outlet end of the stuffing tube. A scale is located downstream of the discharge end of the stuffing tube and is operatively connected to the pump to increase or decrease the output speed of the pump as the weight of the encasing product decreases or increases, respectively from a predetermined target weight. A proximity sensor monitors the linking chains as they are rotating and senses variations in the distance between the linking elements as compared to a predetermined distance to determine stretching of the chains. A mass flow sensor on the machine adjacent the outlet of the pump measures the mass of meat emulsion exiting the pump, and increases or decreases the output of the pump as the mass thereof decreases or increases, respectively from a predetermined target mass. The method of linking sausage comprises sensing mass flow of the output of the pump and regulating the pump speed thereby, using a proximity sensor to monitor the linking chains to determine stretching thereof, and weighing the encased product and increasing or decreasing the output speed of the pump as the weight of the product decreases or increases, respectively with respect to a predetermined target weight.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng
recordid cdi_epo_espacenet_AU3324895A
source esp@cenet
subjects BUTCHERING
HUMAN NECESSITIES
MEAT TREATMENT
PROCESSING MEAT, POULTRY, OR FISH
PROCESSING POULTRY OR FISH
title Method and means of linking sausage
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T11%3A14%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=WILLIAM%20H%20VERMEER&rft.date=1996-03-14&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EAU3324895A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true