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Ray T Townsend (May 27, 1913 – April 2, 2011) was an American inventor and engineer who transformed the meat processing world with his invention of the pork skinner, sausage linking machine and pork belly injector. All three inventions are still used throughout the world today.
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An axial engine (sometimes known as a barrel engine or Z-crank engine) is a type of reciprocating engine with pistons arranged around an output shaft with their axes parallel to the shaft. Barrel refers to the cylindrical shape of the cylinder group (result of the pistons being spaced evenly around the central crankshaft and aligned parallel to ...
Slider-crank chain inversion arises when the connecting rod, or coupler, of a slider-crank linkage becomes the ground link, so the slider is connected directly to the crank. This inverted slider-crank is the form of a slider-crank linkage that is often used to actuate a hinged joint in construction equipment like a crane or backhoe, as well as ...
According to F. Lisheng and T. Qingjun, the hand-crank of the rotary quern was different from a crank, which was the combination of a hand-crank and a push-and-pull connecting rod by a hinge. [7] The Antikythera mechanism, dated to around 200 BC, [25] [26] used a crank as a part of its mechanism. [27]
Crank slider mechanisms with 0 and 1.25 eccentricity. A slider-crank linkage is a four-bar linkage with three revolute joints and one prismatic, or sliding, joint. The rotation of the crank drives the linear movement the slider, or the expansion of gases against a sliding piston in a cylinder can drive the rotation of the crank.
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In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
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