Brevet : EP2187750 - PROCÉDÉ ET DISPOSITIF POUR PELER DES SAUCISSES

Titre

PROCÉDÉ ET DISPOSITIF POUR PELER DES SAUCISSES

N° et date de publication de la demande

EP2187750 - 26/05/2010

Type de la demande

A1

N° et date de dépôt

EP08802765.1 - 02/10/2008

N° et date de priorité

DE102007047114 - 02/10/2007

Famille de brevets

ATE505086T1 ; EP2187750A1 ; WO2009046937A1 ; US2010272874A1 ; DE102008013139A1

Abrégé

The present invention relates to a method for skinning sausages or other food products, wherein an initial cut is made on a front end of said sausage, particularly in the region of an end-side tapering of the sausage, the skin is grabbed in the region of the initial cut at two points located at a distance from each other in the circumferential direction by means of two gripping elements, wherein the skin is particularly pulled onto a plane in a planar manner by a first working movement, particularly onto the contact surface of the sausage, the skin is cut parallel to the longitudinal extension of the sausage starting at the initial cut in the region between the gripping elements, the skin is lifted up away from the plane by a working movement of the gripping elements, and the sausage is conveyed parallel to the longitudinal extension thereof, particularly relative to the position of the gripping elements holding the sausage in a lifted position, and the skin is thus pulled off the sausage.