Monolithic Bacon Hanger With Angled Prongs
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Solution Overview
Problem
Conventional bacon hangers fail to effectively engage the cutaneous trunci muscle during processing, leading to pork belly elongation and increased fat content, which results in reduced product yield and commercial value, and cause physical clearance issues during processing.
Innovation Solution
A bacon hanger with prongs arranged at an angle to the plane of a plate member, allowing for engagement of the cutaneous trunci muscle and featuring a plate extension with backward protrusions for mechanical removal, ensuring proper support and handling of pork bellies.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional hangers with prongs in a common plane are used, then the structure is simple and easy to manufacture, but the prongs fail to engage the CT muscle causing pork belly elongation and reduced product yield
Solution Approach 1:
The patent applies dimensionality change by transitioning from a two-dimensional arrangement of prongs in a common plane to a three-dimensional configuration where prongs are distributed across multiple planes. Specifically, the hanger includes a first set of prongs in a first plane and a second set of_prongs in a second plane, allowing engagement of the CT muscle at different depths and positions within the pork belly, thereby preventing elongation and improving product yield
Solution Approach 2:
The patent segments the hanger structure by dividing the prongs into multiple distinct sets located in different planes. The first set of_prongs engages the top end of the pork belly while the second set engages the CT muscle at a lower level, creating specialized engagement zones that address different structural requirements of the meat product during processing
2Ease of manufacture
If prongs are arranged in a common plane for easy insertion, then the insertion process is simple, but the CT muscle is not engaged leading to fat accumulation and reduced commercial value
Solution Approach 1:
The patent transitions from a single-plane prong arrangement to a multi-plane configuration, positioning the second set of_prongs in a second plane below the first plane to specifically target and engage the CT muscle, thereby maintaining lean muscle integrity and preventing fat accumulation during processing
3Device complexity
If conventional hangers are used, then the design is straightforward, but physical clearance problems occur during processing
Solution Approach 1:
By distributing_prongs across multiple planes, the patent creates a more compact vertical profile that improves clearance characteristics during processing operations, allowing better accommodation within processing equipment and reduced interference with surrounding components
Data Source
AI summary
A hanger designed for supporting pork bellies during handling and processing into slabs of bacon. The hanger is characterized by a plate comprised of an integral support member, and an integral generally rectangular base frame made from the plate that lies in a first plane and an integral plurality of prongs that extend generally normal to the plate plane. The prong members may be at different elevations to ensure engagement with the cutaneous trunci muscle. The bacon hanger preferably includes a spaced extension which provides for a space between the pork belly and the plate member.