Patent Description:
Sausages, wieners, and the like are conventionally made by extruding a meat emulsion into an elongated hollow cylindrical casing. The casing is then rotated and twisted at given intervals to create a chain or string of linked casings with each linked casing encompassing a single sausage or wiener. This string of linked casings is conventionally deposited on a conveyor device and taken to a smoke house where the encased meat emulsion is dried, smoked, and cooked and potentially chilled. Then, before the sausage or wieners are packaged for sale to the consumer, the casing material is removed from the cooked meat emulsion. Devices which remove the casing material are commonly referred to as "peelers" in the industry.

Sausages, including franks that are linked and cooked are most often peeled, where the casing is removed, prior to packaging. To peel the sausage, typically a knife, having a blade, cuts the casing along the length of the sausage, parallel to the centerline of the sausage. The cut must extend through the casing without damaging the sausage. To ensure proper peeling, the blade cuts the casing at the leading edge and then along the length of the casing. To accomplish this, the knife is mounted so that the blade will lift away from and return to the centerline of the sausage through the use of a spring that presses the knife against the sausage.

A strand of food product includes a string of interconnected sausages separated by constrictions. When producing strands of small food products, such as cocktail products, the cut is short and therefore the opening for the peeled product to exit the casing is small. As a result, short products are very difficult to cut and peel because of the limited length and weight of the product, as well as the increased number of constrictions. Also other types of sausages besides cocktails having more adhesion of the casing to the meat product will be hard to cut and peel.

Presently, peelers have a carriage with a knife assembly adjustably mounted to the carriage. The knife assembly includes a blade attached to a blade holder and a spring that provides a downward force so that the blade presses against the length of the sausage. The carriage position to the sausage determines the force with which the hold down wheels will push into the product and creating tensioning on the top side outer surface of the casing where the vertical cut is made. The adjustability of the knife assembly allows for manual adjustment of the downward force of the blade against the sausage.

The carriage is also adjustably mounted to a rail or a slide, so that the carriage may be raised and lowered to the centerline of sausages having different diameters. Typically, to adjust the position of the carriage, a securing wing screw is loosened, the carriage lifted or lowered, and the swing screw tightened usually while the machine is not running.

The knife assembly is positioned at a second set of drive wheels that transport the strand through the peeler. Directly after the knife is a set of three air nozzles. A first nozzle blows directly on the lengthwise cut made by the tip of the blade, causing the casing to open and separate from the sausage. The second and third nozzles are positioned downstream of the first nozzle further opening the casing and blowing the casing onto a vacuum wheel. Holes in the vacuum wheel having a vacuum pressure assist in removing the casing from the sausage and the casing leaves the peeler through a vacuum hose or suction line. The peeled sausages exit the peeler and are taken away by a conveyor or deposited in a container.

Other peelers typically use steam to loosen the casing material from the cooked meat emulsion; a knife element thereupon slits the casing material; and a blast of compressed air is sometimes used to cause the casing material to be removed from the cooked and finished meat product.

While helpful, known peelers still have difficulty peeling sausages and particularly short products. Short products require a short cut and opening for the product to exit the casing and opening the casing sufficiently enough to catch the casing with the applied vacuum is very difficult. When the sausage is not adequately cut at the ends, the sausages are not appropriately released from the casings which leads to product jams that halt operations. As a result, greater operator attention is needed. Other peelers have certain shortcomings. First of all, the knife elements used for the slitting operation often cut too deep and damage the cooked meat emulsion. Further, the knife elements are not adapted to slice adequately the casing at the ends of the sausage or wieners where the adjacent products are linked. As a result, the casing material must be torn from the cooked product at the ends thereof where the casing has not been effectively sliced.

In addition, with existing peelers, it is sometimes difficult to separate or pull the casing material from the ends of a sausage or wiener by virtue of the geometry of the product at the linked portions between individual linked products. This difficulty flows from the fact that the casing material being removed is not being pulled at a right angle with respect to the surface of the meat product.

A further shortcoming of existing peelers is that while steam is used to loosen the casing material from the cooked product, the product and the components engaging the product are often heated to a relatively high temperature, but less than <NUM>,<NUM> (<NUM>°F) or so. Thus, even with steam entering existing peelers at a temperature of <NUM>,<NUM> (<NUM>° F) or above, heat losses experienced in these devices permit the effective temperature of the surface of the meat product and the equipment to fall below the <NUM>,<NUM> (<NUM>° F) level. The problem that this creates is that bacteria thrive in this heated condition up to <NUM>,<NUM> (<NUM>° F) or so, and this compounds the cleaning responsibilities for the machine and in some cases could contaminate the food product.

<CIT> discloses an apparatus for removing the skin casing from a sausage including a carrying guide that is adjustable relating a support arrangement. Furthermore a knife holder is held by a displaceable plate and the knife holder in his turn holds a knife that is restrictedly moveable in relation to the knife holder.

It is therefore a principal object of this invention to provide means for removing casings from sausages or the like which has a cutting blade that will not, or less, damage the meat product while the casing is being sliced.

An objective of the present invention is to provide a carriage that is easy to mount to a cabinet and adjust to the different product sizes with a true, reproducible and fixed adjustment.

Another objective of the present invention is to provide a knife assembly adjustably mounted to the carriage to permit precise positioning of the knife assembly to the hold down wheels holding down the product to be cut before peeling to apply the correct knife pressure.

A still further objective of the present invention is to provide a peeling assembly that makes at least one cut, in a more reproducible and precise way in a sausage to separate a casing more easily.

A further object of this invention is to provide means for removing casings from sausages or the like wherein the encased linked meat product can have the casing material effectively sliced at the ends thereof as well as throughout the length thereof.

A still further object of this invention is to provide means for removing casings from sausages or the like wherein the peeling apparatus can be easily disassembled without tools; and where the entire machine is sanitary and easily cleaned, including the outside surface thereof, none of which are horizontal so as to provide immediate and automatic drainage.

To overcome this problem, at least two blade holders <NUM> with blades <NUM> are connected to arms <NUM> that are connected to the second end <NUM> of the adjustment screw <NUM>. The at least two blade holders <NUM> are positioned to make at least two cuts <NUM>, <NUM> in the sausage as shown in <FIG>. Preferably, after the double cut is made and the sausage is transported downstream a first set of air nozzles <NUM> blows open the sides of the casing <NUM> away from the meat portion. Once loosened, and as the sausage is transported further downstream, a second set of air nozzles <NUM>, preferably farther apart, further loosens the casing <NUM> away from the sausage <NUM>. As the vacuum/pincher wheel <NUM> grabs the casing <NUM>, the forward portion <NUM> of the casing breaks so that the sausage continues to travel downstream while the casing <NUM> is removed by the vacuum assembly <NUM>.

An objective of the double knife peeler is to open the area in the casing in order to facilitate the sausage product to physically move out of the small opening cut in the casing.

A further objective of the double cut is to open the casing enough for the applied vacuum to grab the casing and move it away from the product transport direction. For this the air nozzles need to blow the cut casing open and against the vacuum roller. With the eye-shape open cut the casing is more flexible and will be opened better by the air nozzle.

These and other objects will be apparent to those skilled in the art.

A peeler assembly has a carriage that is adjustably and removably mounted to a frame. Adjustably mounted to the carriage is an adjustment screw with an adjustment head and a shaft that extends through a mounting block. Connected to the bottom of the adjustment screw shaft is one or more blade holders configured to cut a casing of sausage. The blade holders preferably extend outwardly and perpendicularly in relation to the shaft and when using a pair, angle inwardly towards one another from the top of the blade holders to the bottom. A blade holder receiving a blade is pivotally connected to the fingers of the knife assembly and is biased downwardly by a spring.

In another embodiment, an apparatus for removing casings from sausages has a frame, and a conduit extending within the frame through which a string of linked sausages are longitudinally moved. A knife means is pivotally mounted in the longitudinal path of the linked sausages and is capable of moving into the recessed portions of the string existing between adjacent ends of the linked product to sever the casing material in that area. Steam is injected into the conduit and diverted through the length thereof to loosen the casing material from the cooked product. The conduit is comprised of a tube with an open end to the peeling side so that the heat of the steam will be retained in the tube around the product and will leak into the peeling area to maintain an environmental temperature of above <NUM>,<NUM> (<NUM>° F) throughout the conduit and the area of the casing slitting and casing removal operations.

Referring to the figures, a machine <NUM> for peeling sausages <NUM> is shown having a steam section <NUM>, a peeling section <NUM>, and a vacuum section <NUM>. The steam section <NUM> has a housing <NUM> with a bell <NUM> at an entry end <NUM>. The bell <NUM> is connected to a conduit <NUM> that extends from the bell <NUM> to a discharge end <NUM> of housing <NUM>. The conduit <NUM> has a plurality of holes <NUM> that are angled toward the center axis of the conduit <NUM>. The conduit <NUM> is also surrounded by a steam tube <NUM> that extends from the bell <NUM> to the discharge end <NUM> of the housing <NUM>. The steam tube <NUM> is connected to a source of steam (not shown).

At the discharge end <NUM> of the housing <NUM> is the peeling section <NUM>. The peeling section <NUM> has a guide tube <NUM> that extends from the discharge end <NUM> of the housing <NUM> to a discharge end <NUM> of the peeling section <NUM>. The guide tube <NUM> has a pair of openings <NUM> on the bottom of the tube <NUM> through which an outer periphery <NUM> of a pair of transport wheels <NUM> extend and rotate. The guide tube <NUM> also has an open top <NUM> that receives an outer periphery of a pair of hold down wheels <NUM>.

Positioned above the guide tube <NUM> and adjustably mounted to the frame <NUM> of machine <NUM> is a carriage assembly <NUM>. In one example, the carriage assembly <NUM> has a generally L-shaped elongated member <NUM> connected to a mounting plate <NUM> by a pair of bolts <NUM>. A portion of the top surface <NUM> of the elongated member <NUM> has a slot <NUM>.

The mounting plate <NUM> has a first side <NUM> with an upwardly extending flange <NUM> and a second side <NUM> having a downwardly extending flange <NUM>. Flange <NUM> has an outwardly extending tube <NUM> that runs along second side <NUM> and receives and is connected to a shaft <NUM> of a mounting screw assembly <NUM>. The shaft <NUM> is threaded at a first or top end <NUM> and has markers or indicia <NUM> at the second or bottom end <NUM>.

The shaft <NUM> extends through a bushing <NUM> positioned above tube <NUM>. The bushing <NUM> is received within an opening <NUM> in the frame <NUM> and has a boss <NUM> at a top end that forms a shoulder that engages the frame to create a fixed end position. Threadably connected to the threaded end <NUM> of shaft <NUM> is an adjustment nut <NUM>. The adjustment nut <NUM> has a boss <NUM> at its lower end <NUM> that engages boss <NUM> of bushing <NUM>. The adjustment nut <NUM> has a head <NUM> with planar surfaces for ease of gripping.

Extending through an opening <NUM> on upward flange <NUM> of the mounting plate <NUM> is a rotatable clamp assembly <NUM>. The clamp assembly <NUM> has a handle <NUM> connected to a shaft <NUM>. The shaft <NUM> extends through opening <NUM> and is attached to a rotatable connector <NUM> at the opposite end. The connector <NUM> has a slot <NUM> that receives a part of flange <NUM> of frame <NUM>.

Connected to elongated member <NUM> of the carriage assembly <NUM> is an adjustable knife holding assembly <NUM>. The knife holding assembly <NUM> has a mounting block <NUM> that is received within slot <NUM> of the elongated member <NUM>. A bore <NUM> extends through the mounting block <NUM> from a top surface <NUM> to a bottom surface <NUM>. Extending through bore <NUM> is an adjustment screw <NUM>. The adjustment screw <NUM> is threaded at a first end <NUM> and has markers or indicia <NUM> at a second end <NUM>.

Threadably connected to the first end <NUM> of adjustment screw <NUM> is an adjustment nut <NUM>. The adjustment nut <NUM> has a boss <NUM> at one end that engages the top surface <NUM> of the mounting block <NUM>. Adjacent the opposite end of nut <NUM> is a head <NUM> having planar surfaces for gripping.

Connected to the second end <NUM> of adjustment screw <NUM> is one or more arms <NUM>. The arm <NUM> has a first end <NUM>, a second end <NUM>, a top surface <NUM>, a bottom surface <NUM>, and a pair of sides <NUM>. The top surface <NUM> extends outwardly from the first end <NUM> and terminates in a shoulder <NUM>. The shoulder <NUM> has a centrally located slot <NUM> that extends from the bottom surface <NUM> and ends before reaching the top surface <NUM>. Extending outwardly from shoulder <NUM> to second end <NUM> in horizontal spaced relation on each side of slot <NUM> are a pair of fingers <NUM>. Each finger <NUM> has a slot <NUM> in the top surface and the slots <NUM> are positioned to align with each other.

Pivotally received within slots <NUM> is a pivot pin <NUM> of a blade holder <NUM>. The blade holder <NUM> has a top edge <NUM>, a bottom edge <NUM>, a first end <NUM>, and a second end <NUM>. The top edge <NUM> is of any shape and by way of example, only has a flat section <NUM> that extends from the first end <NUM> to a raised section <NUM> that provides a contact surface <NUM>. As the blade holder <NUM> extends toward the second end <NUM>, the top edge <NUM> has a downwardly angled section <NUM>. When the blade holder <NUM> is pivoted toward shoulder <NUM>, the blade holder <NUM> is received within slot <NUM> and the flat section <NUM> serves as a stop as section <NUM> engages the top of slot <NUM>. The bottom edge <NUM> has a first section <NUM> that extends in parallel spaced relation to flat section <NUM> and a second section <NUM> that is angled downwardly in relation to the first section <NUM>. The second section <NUM> has a pair of flanges <NUM> that extend outwardly from a centrally located slot <NUM> that receives a blade <NUM>. The flanges <NUM> provide a bottom contact surface <NUM>.

The first end <NUM> is angled toward the second end <NUM> as the first end <NUM> extends from the top edge <NUM> to the bottom edge <NUM>. The second end <NUM> is angled away from the first end <NUM> as the second end <NUM> extends from the top edge <NUM> to the bottom edge <NUM>. With the adjustment of the total carriage, the angle of where the blade <NUM> engages the sausage <NUM> will be different. Therefore, there is a need for the blade <NUM> to be able to travel over a range of angles. To achieve this, a tip <NUM> of the blade <NUM> is preferred to fall within an angle ranging from <NUM>° and <NUM>° and in an exemplary embodiment is <NUM>°. In other words, the angle between the second end <NUM> and section <NUM> of the bottom edge <NUM> preferably is within a range of <NUM>° to <NUM>° as shown in <FIG>. This angle is necessary to be able to enter the space at the twist between two sausages <NUM>. When engaged, the blade <NUM> will cut into the end of the sausage <NUM> and travel upwardly out of the twist over the end of the long flat side of the sausage <NUM>.

Also, to accommodate the peeling of a large range of sausages <NUM> having different diameters, an angle of travel B from a first position to a second position is preferred to be between <NUM>° and <NUM>° and ideally <NUM>°. The first position is defined as the position of blade holder <NUM> when the holder <NUM> enters the space between two sausages <NUM> at the twist. The second position is defined as the position of the blade holder <NUM> as the holder <NUM> travels over the long flat side of the sausage.

In addition, to accommodate the peeling of sausages having different diameters preferred is that the distance D from the pivot point of pivot pin <NUM> to the blade tip <NUM> in the horizontal be approximately <NUM> (<NUM> inches) and the distance A in the vertical be approximately <NUM> mmi (<NUM> inches). Also, the distance E that the blade <NUM> extends out of slot <NUM> beyond the bottom contact surface <NUM> is preferred to be approximately <NUM> (<NUM> inches) and the distance that the tip <NUM> extends beyond the second end <NUM> is preferred to be <NUM> (<NUM> inches). Otherwise, the blade may cut into the meat of the sausage <NUM> when peeling the casing.

Connected to the top surface <NUM> of the arm <NUM> by a bolt <NUM> is a spring <NUM>. Preferably, the spring <NUM> extends outwardly above the blade holder <NUM> and is shaped to engage the contact surface <NUM> of the top edge <NUM> of the blade holder <NUM>. In one example, the spring <NUM> has a section <NUM> that extends downwardly to the contact surface <NUM> and then extends upwardly to an outer end <NUM>. The spring <NUM> provides a pre-tension downward force when the blade holder <NUM> is in a first position and a linear spring force as the blade holder <NUM> moves to a second position. The upwardly angled outer end <NUM> provides a guide for attachment of the blade holder <NUM> to the arm <NUM>. When more than one arm <NUM> is utilized, the arms <NUM> are preferably angled inwardly from top to bottom in relation to one another.

Rotatably connected to the outer sides <NUM> of the blade holder <NUM> are the hold down wheels <NUM> that angle inwardly from top to bottom. The angle F of the hold down wheels <NUM> in relation to one another is between <NUM>° and <NUM>° and ideally is <NUM>° for standard hot dogs and cocktail wieners. For larger diameters, the angle F will need to be adjusted. The hold down wheels <NUM> are positioned with the knife holding assembly <NUM> to extend through an opening <NUM> of guide tube <NUM> to exert a force on the sausage <NUM> to slightly stretch the casing between the wheels <NUM>. With the right amount of tension exerted on the casing by the wheels <NUM>, the blade <NUM> will easily cut the casing such that the casing will tear open with the slightest contact of the blade <NUM>.

The transport wheels <NUM> positioned below the hold down wheels <NUM> are of any type. In one preferred embodiment, the transport wheels <NUM> are circular having a first side <NUM> and a second side <NUM> and a centrally located hub <NUM> for mounting the wheel <NUM> to a drive shaft (not shown). To avoid the risk of losing small parts, such as a key, the hub <NUM> is square to eliminate the need for an anti-rotation key to remove the wheels <NUM> for cleaning.

The outer periphery of the wheels <NUM> form rims <NUM> that define a concave transport surface <NUM>. The transport surface <NUM> has a plurality of equally spaced teeth <NUM> or overlapping layers that are formed with a round mill around the circumference of the wheels <NUM>. The teeth <NUM> are then hand polished followed by electro polishing to dull the teeth <NUM> so that they grip the sausage <NUM> for transport without damaging the sausage <NUM>.

Downstream of the transport wheels <NUM> is a vacuum assembly <NUM>. The vacuum assembly <NUM> includes a vacuum wheel <NUM> having a plurality of holes in communication with a vacuum source. Adjacent the vacuum wheel <NUM> is a vacuum block <NUM> and below the vacuum wheel <NUM> is vacuum piping <NUM>. The vacuum block <NUM> is positioned to form a small gap between the vacuum wheel <NUM> and the vacuum block <NUM> and is preferably positioned to form an angle G between the vacuum wheel <NUM> and the vacuum block <NUM> of between <NUM>° to <NUM>° and ideally <NUM>°. The vacuum block <NUM> also has a pair of fixation or positioning screws <NUM> and <NUM>. Positioning screw <NUM> locks the guide tube <NUM> to the vacuum block <NUM> to align the vacuum wheel <NUM> with the transport wheels <NUM> and the hold down wheels <NUM>. Positioning screw <NUM> locks the vacuum block <NUM> to the peeler frame <NUM>.

In a preferred embodiment, the distance between the tip <NUM> of the blade <NUM> and the top or center line of the vacuum wheel <NUM> is between <NUM> (<NUM> inches) and <NUM> (<NUM> inches) and ideally <NUM> (<NUM> inches) for standard hot dogs, and between <NUM> (. <NUM> inches) and <NUM> (<NUM> inches) and ideally <NUM> (<NUM> inches) for cocktail wieners. Connected to the frame <NUM> between the knife holder assembly <NUM> and the vacuum wheel <NUM> is an air nozzle <NUM> positioned to blow open the cut on the casing. Preferably, the distance from the tip <NUM> of the blade <NUM> to the air nozzle <NUM> is between <NUM> (<NUM> inches) and <NUM> (<NUM> inches) and ideally <NUM> (<NUM> inches) for standard hot dogs and between <NUM> (. <NUM> inches) and <NUM> (. <NUM> inches) and ideally <NUM> (<NUM> inches) for cocktail wieners. Alternatively one or more air nozzles <NUM> are positioned at the second end <NUM> of adjustment screw <NUM>. When multiple cuts are made in the sausage multiple nozzles <NUM> are provided for each cut. Preferably, as the sausage is transported downstream the nozzles <NUM> are spaced further apart.

In operation, the carriage assembly <NUM> is adjusted toward and away from sausages <NUM> to accommodate different diameters of sausages by turning adjustment nut <NUM>. As a result, shaft <NUM> moves up and down within bushing <NUM> to produce a very precise, fixed and reproducible height adjustment of the carriage assembly <NUM> in relation to frame <NUM>. The marking <NUM> on the lower end <NUM> of shaft <NUM> provides for a quick adjustment based on diameter size.

The knife holder assembly <NUM> is also adjusted toward and away from the centerline of the sausages <NUM> independently of the carriage assembly <NUM> by turning the adjustment nut <NUM>. As a result, adjustment screw <NUM> is raised and lowered in relation to the boss <NUM> which provides for a precise, fixed and reproducible height adjustment of the knife holding assembly <NUM> in relation to the carriage assembly <NUM>. Markings <NUM> on adjustment screw <NUM> provides for setting reproducible positions.

Once the carriage assembly <NUM> and the knife holder assembly <NUM> are adjusted, a strand of sausages <NUM> are fed into the entry end <NUM> of conduit <NUM> of the steam section <NUM>. As the sausages <NUM> are transported through conduit <NUM>, steam flows through holes <NUM> which expands the casing and loosens the casing from the meat. The temperature does not heat the core of product, but is sufficient to avoid bacterial growth on the surface of the product and in the environment of the device.

As the sausage <NUM> strand exits the discharge end <NUM> of conduit <NUM>, the sausages are gripped and transported by transport wheels <NUM> underneath the hold down wheels <NUM> and the knife holder assembly <NUM>. Based on the shape and dimensions of the blade holder <NUM>, the tip <NUM> of the blade <NUM> engages the end of the sausage <NUM>. The downward force of the spring <NUM> against the contact surface <NUM> of the blade holder <NUM> causes the tip <NUM> of the blade <NUM> to penetrate and cut the end of the sausage <NUM> casing. The bottom contact surface <NUM> of the blade holder <NUM> rides over the sausage surface <NUM> and prevents a cut deeper than tip <NUM> of the blade <NUM> that extends out of the blade holder <NUM>. As the sausage <NUM> continues to travel downstream, the spring <NUM> provides a resistive linear force to produce a longitudinal cut along the length of the sausage <NUM>.

As the cut sausage <NUM> exits the carriage assembly <NUM>, the air nozzle <NUM> blows open the cut or cuts made in the casing. Once blown open, the casing is grabbed by the vacuum wheel <NUM>. When transported by the vacuum wheel <NUM>, the casing hits the vacuum block <NUM>. Because of the angle between the vacuum block <NUM> and the vacuum wheel <NUM>, the vacuum block <NUM> will catch the casing and assist in transporting the casing downward on the transport wheel <NUM> to the vacuum side of the peeler. On the vacuum side of the vacuum wheel <NUM>, the casing releases and from the vacuum wheel <NUM> is transported down the vacuum piping <NUM> for disposal. Preferably, the vacuum block <NUM> is pressed against the vacuum wheel <NUM> to make the gap as small as possible.

Peeling performance of cocktails (short sausage products) is greatly affected by the product length, low weight of the sausage product to be removed from the casing, number of twist to form the constrictions, and knife position and length of the actual cut. When cutting a straight cut product, the casing needs to be opened for the product to be released. The short products have a short cut and it is very difficult to open the casing enough to catch it with the vacuum applied and to physically move the sausage product out of the small opening cut in the casing.

If the casing is not adequately cut at the ends of sausages, the sausages are not appropriately released from the casing, leading to product jams which halt operation. As a result the peeling process of short products is often stopped for casing jams, non-peeled products, etc. and needs much more operator attention than necessary.

Claim 1:
A machine (<NUM>) for peeling sausages (<NUM>), comprising:
- a carriage assembly (<NUM>) having a mounting plate (<NUM>) adjustably connected to a frame (<NUM>);
- a mounting screw assembly (<NUM>) adjustably connected to the frame (<NUM>) and the mounting plate (<NUM>); wherein the mounting screw assembly (<NUM>) is configured to adjust the position for the carriage assembly (<NUM>) based upon a diameter of a sausage (<NUM>) to a precise and reproducible position; and
- a knife holder assembly (<NUM>) that is adjustably mounted to an elongated member (<NUM>) of the carriage assembly (<NUM>) having at least one blade holder (<NUM>), holding at least one knife (<NUM>), that is configured to adjust a height of the at least one blade holder (<NUM>) independently of adjusting the height of the carriage assembly (<NUM>).