| 摘要 |
Protein products in the form of skinless sausages are produced by a moulder 1 and may then be set, and optionally smoked, by heating apparatus 2. The sausages are then fed by a conveyor 3 from the apparatus 2 to a collator 3 from which the sausages proceed on a conveyor 4 in ordered file to a vacuum-packing unit 5. The unit 5 comprises a pair of supply rolls 5, 7 of 'continuous' vacuum packaging material, between the resulting two layers of which the sausage portions are sealed, in well-known manner. The resulting bandolier-like band 8 of vacuum- packed sausages issuing from the unit 5 is then conveyed to a cooker 9 in which the band is conveyed around a tortuous path defined by a plurality of guide rollers within the cooker. From the cooker 9 the band 8 of now-cooked sausages proceeds directly to a cooler 10 in which the band is again conveyed around a tortuous path. On leaving the cooler 10 the band is driven to a separating unit 11 comprising an automatic guillotine arranged to cut along the connections between adjacent sealed packs but without destroying the integrity of the seals. <IMAGE> |
