GB774267A - Improvements in machine for banding meat casings - Google Patents

Abstract

774,267. Sausages, sealing. KELEM, H. Sept. 19, 1955 [Sept. 17, 1954], No. 26735/55. Class 28(2) [Also in Group XV] An empty sausage casing 22, Fig. 14, having been crimped at one end 21 and secured by a fastener 23, is then filled, and its other end 24, Fig. 16, is hand crimped, squeezed. and' crushed and placed in a groove 38 in an anvil 25. The end 24 is 'then gripped between serrated jaws 28, 29 Fig. 10 closed by hand levers 82. Depression of a pedal 30, Fig. 1, then operates hydraulic means to pull the end 24 through the anvil groove enough to compact the meat filling. In the crimping device 27, Fig. 5, a fastener 26 is placed by hand on the end 24 in the anvil groove and, by rocking of a handle 31, the fastener 26 is crimped around the end by co-operating jaws 38, 39 and the top pressure of a driver 56 forced down by the extension (55 Fig. 4 not shown) of the handle 31. During the crimping a spring pressed locking tooth 53, Fig. 3, engages a fixed tooth 54 on the anvil to hold the crimping head firmly during crimping. For the next sausage the handle 31 is swung in a clockwise direction whereby on the first part of this swing an extension 55 releases the tooth and allows the crimping head to be swung away from.its anvil.