Butchering – Sausage making – Stuffing
Reexamination Certificate
2006-04-25
2006-04-25
Price, Thomas (Department: 3643)
Butchering
Sausage making
Stuffing
Reexamination Certificate
active
07033264
ABSTRACT:
A method of filling a natural hollow elongated casing with meat emulsion involves placing a natural casing on an elongated meat emulsion stuffing tube having a meat emulsion discharge end, closing an extended end of the natural casing over the discharge end of the stuffing tube so that meat emulsion exiting the discharge end will push the natural casing longitudinally by pumping meat emulsion through the stuffing tube for expansive discharge into the natural casing at a sufficient volume and velocity to provide the primary energy within the natural casing to move the natural casing forwardly off of the discharge end of the stuffing tube. The casing is extended through a hollow chuck (100). A resilient brake element (160) in the chuck is extended around the casing to impede its longitudinal movement. A thrust collar (200) is slidably mounted on the stuffing tube and is intermittently manually pushed against the casing to limit the length thereof but is insufficient to create compression pressure thereon. An apparatus for filling a natural casing has a thrust collar on the stuffing horn (16) for pushing the natural casing longitudinally, and a casing hopper (46) that can be pivoted from a forward operating position to a rearward inoperative position.
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Basile, II Vincent L.
Cate Stephen H.
Enklaar Rudolf P. T.
Hamblin David
Hergott Steven P.
Price Thomas
Townsend Engineering Company
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