Patent GB-948473-A (GB)
IPC: B65B3/24
Abstract: 948,473. Spaghetti forming and canning machines. CAMPBELL SOUP CO. Jan. 18, 1961, No. 2017/61., Headings A2D and A2E. [Also in Divisions B5 and B8] A continuously operable spaghetti forming and canning machine has die means adapted to form strands of spaghetti from spaghetti dough, a trim knife for evenly trimming the leading ends of the strands, a cut-off knife spaced from the trim knife to cut off trimmed strands of predetermined length, means for actuating the knives, means controlling the actuating means to effect trimming of the strands prior to cutoff, and means synchronized with the knife actuating means for successively conveying one or more receptacles into position to receive successive cut-off strands of spaghetti. Spaghetti dough in a chamber 40, Fig. 1a, is extruded through holes 42 in a die 43 to form strands, the strands are trimmed by a trim knife 56 and are then cut off by a cut-off knife 73, the cut-off strands fall into a basket B for step-wise passage through a blanching tank B1 and subsequently a cooling tank C, Fig. 1b and the blanched and cooled strands of spaghetti are discharged from a basket (while it is held in a rotating turret T) through a funnel 237 into a pre-sauced can 235 while the basket returns for refilling along conveyers Rc and Hc. The die 43, Fig. 16, has holes arranged in groups e.g. sixteen groups, representing the content of a single can; an adjustable key 45 enables an increasing number of holes in a group to be blanked off in compensation for the enlargement of the holes due to wear. The extruded spaghetti strands are trimmed by the knife 56 which carries both a shoot 58, Fig. 1a, for the trimmings and a number of strand shoots 72, one for each group of strands. The strands are then cutoff by the knife 73 across the bottom face of the die and fall through the shoots 72, into corresponding compartments in a waiting basket B on a step-by-step operated elevator conveyer E, the operation of which is depicted in Fig. 5 (not shown). The knife 73 immediately tilts downwardly at the end of its cut-off stroke so as to clear the forming strands in its return stroke. The compartments have open tops, inverted V-shaped bottoms, the lower portions of the side walls and bottom being perforated; projecting studs 115, Fig. 10, of the baskets engage chain lugs 123 guided in their vertical runs by rollers 124 running in vertical guide tracks 125. The filled baskets are pushed by bars 151, Fig. 1a, on to transfer bars 150 (see Fig. 10) from which they are transferred to a walking beam W associated with the blanching tank Bl by a rotary transfer arm 160, Fig. 1a, secured on a shaft 162. Rotary arms 194 and 223, Fig. 1b, similarly transfer baskets to the walking beam W1 of the cooler C and thence to the turret T. When the transfer arm 223 approaches the turret in its transfer stroke lower short studs 116, Fig. 8 (not shown) of the basket engage the outer faces of the ribs 228 of the turret. As the arm continues in its downward movement and the turret continues rotating the studs ride down the ribs and finally pass through slots at the bottom with which locking fingers are associated (not shown); at this time the enlarged portions 231 of the upper basket studs 115 seat in the registering notches 230 of the turret plates and are held therein by a curved guard rail 242. Once the baskets have rotated past a shield plate 234, the spaghetti empties from them through sixteen funnels 237 into sixteen waiting cans 235 positioned on a magnetized angle iron 236. The emptied baskets slide on to an inclined rail 243 for transference to the return conveyer Hc. When a basket reaches the position on the rail of the lowermost basket shown in Fig. 1b, its downward movement by gravity is retarded and its alignment is squared by a pair of biased levers 246 engaging the short studs of the basket; a lug 244 on intermittently driven chains 245, Fig. 11 (not shown) pushes the retarded basket to overcome the resistance of the spring levers 246. A pre-saucer unit comprises an intermittently operated feed screw 320, Fig. 21, for the cans and faucets 326 which periodically deliver sauce from a tank 325 to a series of sixteen cans in position; the faucets may be rendered inoperative at will, Fig. 23 (not shown), for example, to enable the removal of cans for weighing and inspection without stopping the unit and without spilling sauce. The sauced cans are fed to a star wheel 324 for transference on to a cross conveyer Dc; a pusher carriage Cp spaced by plates 352 pushes batches of sixteen cans on to the magnetized support 236 for filling them with spaghetti thereby displacing a previously filled batch from the support. A retractable guard fence 365, Fig. 1b, is provided between the cross conveyer and the fixed support for preventing displacement of the cans toward the conveyer.