| 摘要 |
<p>The sausage skin is reeved over the nozzle by a grooved rim friction wheel driven by a compressed air motor pivoted about main and subsidiary shafts parallel to the nozzle, these shafts acting as two of the pin joints in a five-bar chain linkage one arm of which is the upper end of a double-arm lever whose lower end carries the rubber manual button which causes the linkage to bring the wheel into contact with the skin whose end is slid into the nozzle manually. The motor air supply is via a cam operated two-way cock, the cam forming part of the linkage.</p> |
