DE1429939A1 - Apparatus and method for brewing poultry at several temperatures - Google Patents

Description

Apparatus and method for brewing Poultry at several temperatures

This invention relates to the treatment of chickens and other poultry for sale as meat and in particular to a multi-temperature scalding device and a Process for preparing chickens or other poultry for removing the feathers by manual labor, by plucking machines or by other means.

i the treatment of chickens and other poultry for If sold as meat, the feathers must be removed from the poultry during treatment. Removing the feathers from one chicken can by hand, from one of the different

species

St.

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Types of plucking machines / or by other means • to be carried out. However, it is independent of the type _t in'der'die feathers of the chicken removed ,; It is customary to scald the chicken before removing the leather, because it has been found that scalding the chicken before removing the feathers will facilitate this removal from all portions of the chicken's body. '■ "■■■■ ·" · ■ "·'"^; ■ ■: ■ - ■ -.-.-

Chickens are usually bred by spraying water on the chicken's body or by thawing Put the chicken body in a vat with hot water ": Water carried out. Good results are obtained ' when the water is at a temperature that suits the skin of the Chicken heated to a degree sufficient to make the feathers easy to remove. However, * causes water with this temperature often affects the skin of the chicken due to the abrasive effects of the subsequent ruffling processes slightly 'discolored.

Some discoloration of the chicken's skin will appear most parts of the chicken accepted to the orteiie regarding plucking the feathers to get that can be achieved by the water at this temperature. "

However

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However, discoloration of the skin "covering the breast of the chicken" is highly undesirable as it tends to reduce the beneficial consumption of the fully treated chicken by buyers. Thus, the scalding of the chickens provides what is necessary for easy feathering to take place allow the problem of scalding the chicken with water that is hot enough to allow easy removal of feathers from hard-to-pluck parts such as the chicken's neck, shoulders, thighs and wings. while keeping the temperature of the water low enough so as not to discolour the skin covering the chicken breast «

The apparatus and method for preparing Loosen chickens and other poultry for the subsequent removal of the feathers as explained here this and other problems generally associated with chicken scalding. The invention achieved this improve the scalding of chickens by scalding those parts of the chicken body. that are difficult to plucking are done with water hot enough to allow easy removal of the feathers from these sections of the chicken body, and by scalding

the

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the breast of the chicken with water under a temperature, which is sufficiently low so as not to discolour the chicken breast during subsequent plucking to guide covering skin

The invention lies in the fact that the chicken is between a Variety of nozzles is passed through, which serve to provide all sections of the chicken body with hot water to spray. These nozzles that cover the sections of the chicken body Except for spraying his chest, spraying water at a temperature that is plucking the feathers of the chicken relatively easily. The few nozzles that sprinkle the chicken's breast with sprinkle water at a temperature that is slightly below the temperature that does not result in subsequent discoloration of the skin the chicken breast evokes ·.

The water sprayed on the chicken's breast mixes with that of the other J & cut the body to the bridge running water and causes the water on the chicken's breast to have a temperature that Sprayed directly on the chest above the temperature of the ^ th water and below the temperature of the other, Sections of the chicken body on sprayed water; , l

Here

■ - ■ "'■■'" "* [ 80 98 1 € / -0 48.4 ... /,

The result of this mixture of water on the chest of the Chicken's resulting temperature is that which aids in removing the feathers from the chicken's chest, but is sufficiently low so as not to discolour the skin covering the breast of the chicken from subsequent ·· to cause chattering processes »

The device according to the invention, which achieves the multi-temperature scalding of the chickens, consists of a room through which a chicken is passed while the chicken is suspended from a conventional hanging device, of a plurality of nozzle elements - in the room and of one A water circulation element for supplying water to the nozzle elements, the water having a plurality of selected temperatures. The device is relatively inexpensive to manufacture and highly durable in use. In addition, the device is easy to use _'t and if it is set once in operation;' it will work indefinitely without maintenance. ^; ■■ - ■ · ■. . -

These and other features and advantages of the invention will become apparent from the following description in connection with the drawing "" IJärin iseigeni - ■ · ■:

Fi. 1-

8098VO? Ö48'4

1429839

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Xg. 1 shows a cross section; by the menstrual temperature statement explained here,

S ¹ Ig. Fig. 2 is a longitudinal section through the multi-temperature brewing device taken along line 2-2 in Fig. 1 showing the plurality of nozzle tubes extending along the length of the room; . extend, however, the chicken and the hanging device have been omitted, 'and

J? Y. 3 a schematic representation of the multiple-part-machine brewing device * _:

The device and the method for multi-temperature scalding of chickens explained here is best understood in connection with the device itself _t that has a multitude of temperatures; _t spin on a chicken F, when the jfuhn. is passed through the tree G, and from ones iaisstrZirkuiationseleiKent K, in order to supply the nozzle elements ^ _p ^ j ¥ a§sei? -; at a large number of temperatures. In the special form of the solution here

explained

_: . . _{^:, Inf, iu,} ORIGINAL IN

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explained multiple temperature brewing device ordered the space Q made up of two right-angled plates 10 and 11, the. are arranged vertically parallel to each other, from guide plates 12 and 13, the sieve, from the top edges

14 of the right-angled plates 10 and 11 extend towards each other to form a channel 15, and from two Drainage plates 16 and 17 extending from the lower edges 18 of the right-angled plates 10 and 11 against one another extend to form a drainage gap 19. The ab- Running plates 16 and 17 are directed towards the gap 19 obliquely downwards. From this description it becomes evident be that, the space G is an elongated box-like construction, with the channel

15 and the gap 19 extend over its length.

The nozzle elements J are arranged in the space G , and in the particular embodiment of the multi-temperature brewing device, as explained here, the nozzle elements J are pipe sections 22, 23, 24 and 25 which are attached to the rectangular plates 10 and 11 are fixed in the room C. Each of the pipe sections 22 »23, 24 and 25 is attached to a rectangular plate 10 or 11 by a plurality of brackets 27. Each of the pipe sections 22, 23, 24 and 25 has a plurality

from

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of nozzles 28 distributed along its length. the Pipe sections 22, 23, 24 and 25 extend over the entire length of the reclit angled plates IO and 11. - - ■ The pipe sections 22, 23 and 24- are at one end, of the space G with an inlet pipe 30 in connection, and the tube section 25 stent at one end of the space (X in connection with an inlet pipe 31. The vertical Arrangement of the pipe sections 22_, 23, 24 and 25 in the Room 0 will be understood once the operation of the device according to the present invention and the method of the invention can be understood.

The water circulation element M consists of a tank 34, which is arranged under the gap 19, to water from. the nozzles 28 to receive from a heater 35 "around the. Water to be heated in the tank 34, from a pump 36 in order to the water from the tank 34 to the inlet pipes 30 and 3L to pump, and from a mixing valve 37 »the kaliies Water mixes with the water that is pumped to the inlet pipe 31- shall be· '

The tank 34 is a rectangular box consisting of four, Side parts 38 and a bottom part 39 is formed. A cover for the tank 34 is through the AT> running plates 16

and

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and 17 of space O are formed, and it is understandable. be that water in the room C through the gap 19 in the tank 34 drained.

The flow plates 16 and 17 extend from sen over the rectangular plates 10 and 11 also where the plates 16 and 17 DES tank 34 are made of one piece with the upper edges of the opposite side portions 38 _r Thus, it will be understood that the Tank 3 ⁷ J- of the water circulation element M and the space G form a unitary construction. The upper ends of a number of legs 4L are fastened by means of brackets 42 to the side parts 38 of the tank 34 and serve to hold the tank 34 of the water circulation element M and to arrange the space G vertically in relation to a floor surface or to another supporting surface (not shown)

The pump 36 is attached outside the tank 34 - & ⁿ a side part 38 of the tank 34. The suction side of the pump 3G is connected to the interior 44 of the tank 34 via a connecting pipe 43, and the pressure side of the pump 36 is connected via a connecting pipe 45 to a T-element 46 which is used to connect the connecting pipe 45 to the two inlet pipes 30 and 31

to

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connect to. The pump 36 is an electrically "driven" one Burape of general design. It is now understandable be that; the pump 36 water from the interior 44 of the tank 34 through the connecting pipes: 43 and 45 and into the inlet pipes 30 and 31 pumps.

The mixing valve 37 is a conventional device in which water from two different inlets with two different temperatures is mixed to get water from to give a third temperature. In the present The device is the mixing valve 37 with the T-element 46 connected to water about i £ on the temperature of the water in the tank 34, and with the supply tube 50 to water from any suitable source of relative cold water. The mixing valve ·. 37 mixes exact amounts of water from each source, to make water the desired temperature for the inlet pipe 31 obtain.

-The water is going over the pipe sections 22, 23 and 24 the inlet pipe 30 supplied directly from the tank 34, and due to the action of the mixing valve 37 via the Inlet pipe 31 is fed to pipe section 25 at a lower temperature. The water is in the tank

by

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heated by the heater 35. The heater 35 is a electric heater of known type. The heater 35 is arranged in the tank 3 ^ and is by a Thermostat element 51 controlled that causes the heater 35 maintains the desired water temperature inside 44 'of the tank 3 ^. In this way serves the heater 35 to maintain the temperature of the water that the pipe sections 22, 23 and 24 and reduced by the action of the mixing valve to a special, predetermined temperature will.

Way of working

From the previous description of a particular one The mode of operation of the device according to the invention is an embodiment of the multi-temperature brewing device and the method of the invention will now be apparent. A chicken F to be scalded is turned upside down a suspension device 60, which holds the legs of the chicken and which is carried by a conveyor 61

will wear. This hanging and conveying device is well known, and if the space O with the channel 15 below is arranged on the conveyor, the conveyor 61 serves to

the

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to move the chicken E through the space O, whereby the Hitch 60 extends through channel 15. Guide rod η 62 can above the channel 15 be arranged in a known manner to the suspension device 60 to touch and into the channel. 15 to lead

The pipe sections 22, 23, 24 and 25 are arranged in the space 0 so that, when the chicken 3 is passed through the space G, the nozzles 28 which extend from the pipe section 22 flow onto the Tail and back of the chicken, nozzles 28 extending from pipe section 23, water on the back, wings and neck of the chicken, nozzles 28 extending from pipe section 24, water the legs and thighs of the chicken and the nozzles 28 extending from the pipe section 25 spray water onto the breast of the chicken. The water sprayed onto the chicken from pipe sections 22, 23 and 24 is pumped by pump 26 directly from tank 3 through inlet pipe 30 and the heater 35 is set in a known manner to control the water in tank 34 to the temperature at which the water sprayed onto the chicken F from the tubes 22, 23 and 24 enables the feathers to be easily removed from the hiito.

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borrows. Although the water with this' temperature of none of the boil sections 22, 23 and 24- on the chest of the chicken is sprayed, water flows and splashes from other sections of the chicken body onto the breast of the chicken E.

However, water is sprayed from the pipe section 25 directly on the breast of the chicken 2, and the temperature of this water has been lowered by the action of the mixing valve 37 to a temperature which causes that; This water mixes with the water flowing from the other sections of the chicken's body onto the breast of the chicken ϊ ¹ and ensures that the water on the breast of the chicken 1 has a temperature that is low enough to prevent any subsequent discoloration of the Skin covering breast of chicken. Thus, the water sprayed on the breast of the chicken F from the drilling section 25 serves to both the breast of the chicken 3? to heat, as well as to cool the water flowing from the other sections of the chicken body onto the breast of the chicken 1 «This results in scalding of the breast of the chicken at a temperature high enough to remove the" feathers from the breast to support, but sufficient, low

is,

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is so as not to cause any discoloration of the haul »on the breast of the ■ chicken S through subsequent plucking processes» ■■. ■: .. r. · -.:-.- . :. . ■ ..-.-- ■.-..- ^ - ■■ ^;

Bas most "of the body of the fowl] f contacting the Soar from cut 22, 23, 24 and 25". Upcoming: water flows from the Hünnericb'rper down and ^'between the rechtfcrinkligen plates 10 and 11 to the itblaufplatten 16 . and 17 where it passes through the nip 19 in the tank "34 ^over, the gap 19 a sieve is provided ^ to prevent from the Hubaa / 1 abgewäsx3hene iedern with the Wassör in / the lank: ''% & reach.

Although the water added to the water of the tank 34 through the mixing valve 37 is relatively cold and although the chicken J ¹ absorbs a considerable "amount" of the heat contained in the water sprayed on the "Atonement F" in the room C. The water returning from tree G to tank: 34 "is relatively warm. Thus, after initially heating the water in tank 34, only a small amount of heat is required to keep the temperature of the water in tank 34 at a desired level Thus, the return line of the water created by the device ensures that the device works relatively cheaply.

It

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It will be understood, however, that some of the water sprayed on the body of the chicken i ¹ , when the chicken is passed through the room C, will stick to the feathers of the chicken and be removed from the room with the chicken F. and that: water must be added in order to maintain a certain amount of water for circulation in the device according to the invention . Has water added by the mixing valve 37 when the mixing valve lowers the temperature of the water to a level that will not cause subsequent discoloration of the skin covering the breast of the chicken, partially offsets this loss of water *.

However, in order to keep the water in the device according to the invention at a substantially constant level, a float valve of known design is arranged in the tank 3 ^. The float valve 90 has a float 91 which moves depending on the changes in the height of the water level in the tank 34. The float 91 acts around the float valve via an arm 91%. 90 to open when the water level drops, and to close the float valve 90 when the water level rises to a predetermined level

height

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Height in the tank 34 is low. The required., Ziii§ä1;, zliiel3, e

Water enters through an inlet pipe 93, which, with, _- a§r _: -> *

suitable .water .source.; (not shown) in conjunction with _:> . |

stands, in. the float valve 90,, and the. water, is, - ^ _:% ι from the float valve 90 through ^Θ ^ ^η outlet red 95 ·, in. the tank 34 delivered.

From the previous description of the method of operation - -....; The device according to the invention will now be understood that the invention spraying all parts of the chicken body with water from that one. temperature includes that causes the leather of the chicken from hard-to-pluck areas of the thighs, wings and the back of the chicken E can be easily removed, and spraying the breast of a chicken with lower temperature water, "that when it is with. Combining running water from other sections of the chicken's body to the breast results in a * the breast of the chicken up. heated to a temperature is that enables that; die! "from the breast of the The chicken can be easily removed without the skin covering the chicken breast being caused by the subsequent ones Plucking processes is discolored, Bs is also understandable, be that regardless of the device used for spraying

809819/43484; -

spraying the chicken carcass with water of the two required temperatures is used, the feathers, easier to remove from the chicken's body can and that, a discoloration of the chicken's breast covering skin is prevented.

The device explained here for the multi-temperature scalding of chickens is particularly well suited for that A method of the invention in which the return of the water makes the device relatively inexpensive to operate power. In addition, the device is relatively simple in construction and, if it is made of rustproof Material such as B, aluminum or galvanized steel, is manufactured, extremely durable in use and easy to maintain. The heater 55 and the mixing valve 37 enable a variety of temperature combinations, which can be used depending on the temperatures used in scalding a chicken or other Poultry are welcome. In addition, the temperature of the creates regardless of the temperature used The breast of the chicken sprayed water inevitably controls the temperature below which the breast of the chicken is brewed.

Claims

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Claims (6)

Sponsor sayings Device for scalding poultry at multiple! temperatures at which the poultry is soaked with liquid when it is passed through a housing, characterized by first liquid supply means for covering an area, the poultry with liquid below a first temperature and second liquid supply means to cover a selected portion; in the area of the poultry with a liquid below a second temperature. 2. Apparatus according to claim 1, characterized in that it has a heating means for heating the liquid at the first temperature and having mixing means for mixing a liquid at a third temperature with the Liquid from the first temperature to the second temperature to reach ". - _. 3. Apparatus according to claim 2, characterized in ■ draws that the heating medium has a tank, ei * - nen 98 10/0484 nen heater in the tank and thermostat means for controlling the heater. 4. Apparatus according to claim 1, characterized in that the first liquid supply means a first variety of spray nozzles and the second liquid supply means comprises a second plurality of spray nozzles, 5 · Process for scalding poultry at several temperatures, characterized by the process stages applying liquid from a first temperature to an area of the poultry and applying it simultaneously of liquid from a second temperature to a selected portion in the area of poultry 6. The method according to claim 5> characterized in that; the first temperature sufficient is high to facilitate removal of the feathers from the selected section of the poultry, that the second temperature is sufficient low 8098 10/0 48 4 1429930 is low to the selected section not to discolor the poultry, and that the temperature resulting from the first and the second temperature is sufficient, to remove the,! feathers from the selected To lighten the section without discoloring the selected section. .'ί υ! 809S10 / 0 48