摘要:
An apparatus and method of transporting food products (10) to a loading station (12) having a cooling conveyor (14) that selectively drops food product into a distributor (34). The distributor (34) separates product into at least two lanes (48, 50) and drops product onto a conveyor. A balancing and diverting conveyor (46) monitors and counts product in each lane (48, 50) and diverts product selectively based upon the sensed product. An orienter (70, 80) transfers product from a loading conveyor (68) to a buffer conveyor (72). The buffer conveyor (72) transfers product to a main conveyor (76) which transfers product to a loading head (84).
摘要:
A loading head for use with food articles has a main conveyor adapted to convey a plurality of food articles, an indexing conveyor positioned beneath the main conveyor, and a transfer member positioned between the main conveyor and the indexing conveyor. The transfer member is adapted to transfer each food article from the main conveyor to the indexing conveyor. A buffering mechanism is adapted to move the transfer member between a first position and a variable second position. A pusher mechanism is associated with the indexing conveyor to raise and lower gates from an open position permitting food article transfer to a closed position prohibiting food article transfer. The pusher mechanism includes a cam operably associated with the gates to open and close the gates.
摘要:
A conveyor system (10) for linked sausage strands having a frame with an operating platform (12) . The platform has opposite first (16) and second (18) ends, opposite sides, a top surface, and a wall (14) extending along the sides and ends. A channel (24) is formed in the top surface and a conveyor chain (26) is disposed within the channel. Secured to the chain are a plurality of pivotable hooks (34) that are movable between a loading position and an unloading position.
摘要:
The present invention provides an apparatus and method of injecting a brine solution into a meat product. The process includes the steps of providing high concentration brine to a brine source connected to injection heads designated for fat areas and low concentration brine to the brine source connected to injection heads designated for lean areas, and injecting the meat product with fluid in accordance with the location of lean and fat areas.