Read in this report:
The demands on closing a sausage casing during clipping can differ in the extreme. It all starts with the emulsion. Raw sausage emulsion, for example, is prepared when it is very cold. This type of mixture has very different properties than does a warm boiled sausage emulsion. While a cold emulsion is very stiff and hard to push, a warm boiled sausage emulsion is thinner. Although it flows more easily, it is more difficult to prevent it from flowing back. The many types of sausage casings are yet another factor. They range from thick-walled, pressure-sensitive natural casings such as fatends, stomachs or chitterlings all the way to thin, hard synthetic casings. Sections with greatly varying capacities must be closed just as accurately as sausage links that are precisely portioned according to weight. While pre-tied casings already have a loop for hanging, chubs in a chain must be separated according to the desired number, clipped and provided with a loop. Finally, there are different shapes of sausage such as large calibres, half rings or rounds and bladders.
Fundamentally, clippers are categorized as either single or double clippers. Both are available as bench models or as semi- and completely automatic machines coupled to fillers. Although bench clippers only mechanize the actual tying procedure, they can be used anywhere. They are suitable for synthetic or natural casings and have the broadest range of application. In addition, some bench models have an automatic looper and/or a cutting knife.
click on the picture (3 pictures) But clippers that are coupled to fillers provide the most additional benefit. These machines have an integrated casing brake which ensures firmly filled sausage casings. The portion is subsequently closed and the finished product ejected. The great physical exertion needed to manually decelerate the casings – especially synthetic casings – is no longer necessary. The machine operator must only load the casing. When small sausage portions are made, gathering the pre-tied casings takes longer than filling and closing them. For such situations, automatic double clippers are preferred. They use shirred casings, which eliminates the time-consuming process of manually gathering the pretied casing. The operator must only load another shirred casing. Such machines also reduce casing usage to a minimum. If completely filled casings are desired, the machine only needs as much casing for the sausage end as it requires to securely set a clip. No unnecessarily long casing tails must later be removed. The FCA’s voiding separators enable the production of small sausages with emulsion-free, clean ends, which is not only more hygienic but promotes sales as well. Furthermore, double clippers are ideal for manufacturing ring sausage that automatically includes a loop along with the clip.
Read on the next page:
· Clip types and sizes
next page »
