JPH0323128B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The disclosed technology is used to process fish meat paste products such as kamaboko and chikuwa from fish bodies by separating blood meat and normal meat from the fish bodies. This technology belongs to the field of technology for continuous and integrated processing of fish bodies, which allows a large quantity of meat to be obtained stably and other parts to be effectively used as feed.

<Summary of the Summary> Therefore, the invention of this application is a method of forming droplet meat, which is a raw material for surimi products such as paste products made from fish meat such as kamaboko and chikuwa, through a fish fillet such as cutting three pieces from fish bodies such as lean fish. Then, normal meat such as white meat is separated from the skin with blood and meat of the fish fillet, and the meat is harvested using a meat harvesting machine etc. to obtain the raw material. This invention relates to a continuous processing method for fish bodies, in which the internal organs and the like removed during the formation of fish fillets are effectively used as meal raw materials, feed raw materials, etc., and an apparatus directly used in the method. Remove the head, tail, internal organs, bones, etc. from the body of so-called red fish such as
Fish fillets are formed by cutting the fish fillets, and then
By pressing the fish fillet against the circumferential surface of the porous drum and pushing out only the normal meat from the holes, the normal meat on both sides of the skin-attached blood meat from the fish fillet is simultaneously harvested by a meat harvesting machine, and the non-normal meat is extracted. A method for processing fish bodies in which the parts of the body are effectively used as raw materials for other meals, etc., and normal meat is used as ground meat for ingredients such as surimi, a perforated drum used directly in the method, and a perforated drum installed opposite to the perforated drum. This invention relates to a continuous fish body processing apparatus in which a press roll and a press belt are provided facing the concave groove for blood and meat in a porous drum.

<Conventional technology> As is well known, people's eating habits have become much richer in recent years.
Various types of foods are becoming available, and among these foods, there is a strong demand for paste products such as kamaboko and chikuwa, which have long been widely popular due to their unique flavors. .

Traditionally, surimi using fish meat is used as the raw material for paste products such as seed kamaboko.

Among the fish meat used as the raw material for the seed surimi, mackerel,
So-called red fish such as sardines and menhaden generally have faster protein denaturation than white fish, have a higher fat content, and have more blood-coated meat. It is said to have an undesirable effect on the environment.

Among these fish meats, blood meat contains more heme pigments such as myoglobin and hemoglobin than normal meat, so in the process of processing from ground fish to surimi, blood meat is added to ground fish meat. It is known that when it is contained in a higher amount than normal meat, it has undesirable effects such as a decrease in gel-forming ability and a strong characteristic odor. It is said that it is preferable to go through a processing step that avoids mixing of blood and meat as much as possible during the process.

For example, as shown in FIGS. 11 and 12, the fish meat of the fish meat fillet 1, such as red fish sardines, has a white normal meat 2 and a blood meat 3 having a vertical cross section approximately triangular in the skin 4 on the back part. It exists as one.

When collecting ground meat from fish meat, for example, as described on pages 277 to 288 of "25 Years of Frozen Surimi," a publication published by the National Surimi Association on February 16, 1980, First, fish fillet etc. are prepared from the raw fish, and then the fish meat is collected using a meat roll. At that time, as much as possible, normal meat is taken to ensure that the blood mixture remains on the skin. A processing method has been developed in which the fallen meat is soaked in water, dehydrated, strained, added with predetermined seasonings, etc., and then filled with a filling machine.

In addition to improving the meat harvesting yield since a small amount of mixed meat is mixed into the fallen meat during the meat gathering process, the pressing force of the presser belt against the meat collecting roll is adjusted to prevent blood mixed meat from being mixed in during the dropping meat forming process. They harvested as much regular meat as possible and separated it to make it more profitable.

<Problems to be Solved by the Invention> Therefore, in obtaining the fallen fish by harvesting regular meat from the fish fillet using the conventional meat roll,
Due to the unavoidable contamination of blood meat with regular meat, the resulting surimi will inevitably suffer from a decline in kamaboko forming ability and color tone, and the quality of the product will be adversely affected due to fat oxidation, etc. To deal with this, adjusting the pressing force of the presser belt against the meat roll in consideration of the profitability yield requires considerable skill, and it is difficult to stabilize the reproducibility of accuracy. Separation is insufficient.

<Objective of the Invention> The object of the invention of this application is to separate normal meat such as white meat from so-called red fish meat such as sardines, mackerel, horse mackerel, and menhaden without contamination with blood meat, based on the above-mentioned prior art, and to remove raw materials for paste products. We considered the problem of processing fish bodies for flesh to be a technical issue to be solved, and not only the skin and blood meat of the fish body, but also the head, tail, and visceral bones that were separated and removed in the pre-processing to form fish fillets. In order to be able to effectively use it as a meal raw material or a feed raw material, we will be able to perform an integrated process as a whole, and by inputting the fish body into the plant, we will produce ochimi, which consists of white meat that is used as the raw material for surimi for kamaboko, chikuwa, etc. It is an object of the present invention to provide an excellent method and apparatus for continuous processing of fish bodies, which can efficiently and automatically extract the flesh of fish bodies and extract raw material parts without waste, thereby benefiting the field of processing technology in the food industry.

<Means/effects for solving the problem> In order to solve the above-mentioned problem, the structure of the invention of this application, which is based on the above-mentioned claims, is to solve the above-mentioned problem. The raw fish body is put into the conveyor of the fish body continuous processing equipment plant, first the head and tail are removed, then the internal organs are removed from the abdomen, and two or three pieces are taken out to form a fish fillet and guided shoot. Blood and meat are mixed into a predetermined number of concave grooves of a porous drum rotating at a predetermined speed indirectly via a conveyor or directly via a guide chute in the next stage in an aligned state with the head side first and the skin facing up. sequentially supplying the skin parts to the porous drum in an aligned state with the skin part facing up and the meat part inside, so that the parts correspond to each other,
Each fillet of fish meat supplied to the porous drum is held and pressed by a predetermined number of press rolls and the porous drum, which are disposed opposite to each other along the axial direction on the circumferential surface of the porous drum. The regular meat is pushed inward through the many holes of the porous drum, and by the relative sliding between the presser belt and the porous drum, the meat is dropped further inside from the many holes with a high yield, and the fallen meat is pushed from the inside of the porous drum to the side. The surimi is carried out through the outlet of the section and subjected to the next stage of surimi processing.

Then, the skinned mixed meat that gathers around the circumferential surface of the porous drum is guided by the groove of the porous drum and escapes, and the skinned mixed meat is transferred to the head, tail, etc. by a belt conveyor or the like.
A technical measure has been taken to ensure that the bones, internal organs, etc. are transported to the next stage of processing as meal raw materials or feed raw materials.

<Example> Next, an example of the invention of this application will be described below with reference to the drawings. In addition, the 11th,
The explanation will be made with reference to FIG. 12.

In the embodiment shown in FIG. 3, 5 is a fish body continuous processing device, which forms a central part of the gist of the invention of this application, and in this embodiment, all the effective parts of the sardine fish body are The main part of the unit plant is that normal white meat is harvested to make minced meat, which is used as raw material for surimi such as bamboo shoots, and other parts are used as meal ingredients or feed ingredients. It consists of a transport section 6 at the front stage, a preprocessing section 7, a transport section 8, and a meat collecting section 9 at the final stage.

In the former conveyance section 6, the raw sardine input section 10 is transferred via the slat conveyor 11 to the cutter cutting section 1 for the head and tail (not shown).
2, and the tip of the cutting part 10 is connected at right angles to a tap water flow chute 13, so that a fish body (not shown) whose head and tail have been cut by a cutter (not shown) is fed by a tap water flow. In the preprocessing section 7, the abdomen is incised and the internal organs are removed by a processing device (not shown), and then the fish is cut into three pieces to form a pair of fillets 1, 1 for each fish body. The flat belt conveyor 15 of the conveying section 8 is connected to other guide chutes 16, 16 via guide chutes 14, 14 which are appropriately removed and have twin-type concave grooves at the front thereof.

The mechanical parts beyond the guide chute 16, 16 are as shown in FIGS. 1 and 10,
The tip of the flat belt conveyor 13 is the guide chute 1
Other guide chute 1 along the flow direction of 4, 14
6 and 16, respectively, have concave grooves 17 and 17 approximately in the center in the longitudinal direction and are connected at a predetermined inclination angle.

A porous drum 18 is provided at the tips of the guide chute 16, 16 with its outer circumference close to each other, and as shown in FIG. The other side end has a discharge port 21 connected to a surimi processing device (not shown).
is open.

Further, as shown in FIG. 4, from the outer circumferential surface to the inner circumferential surface of the porous drum 18, a large number of through holes 22, 22 of a predetermined size and a predetermined number are bored, and a circumferential ring-shaped ring is formed on the outer circumferential surface. A pair of V-shaped grooves 2
3, 23' are formed and the guide chute 16, 1
The fish fillet 1 is positioned in alignment with the concave grooves 17, 17 of the fish fillet 6, and a small width groove 24 is bored at the bottom of one of the concave grooves 23'. It is designed to allow the protrusion of the blood and meat 3 to escape.

Therefore, in a plan view of the plant, the guide chute 14, 14 of the pretreatment section 17, the guide chute 16, 16, the groove 23 of the porous drum 18,
23' are all formed so as to be on one side.

Moreover, the guide chute 16,1 of the porous drum 18
At the tip of the porous drum 18, as shown in FIG. A guide chute 16 is provided.
A pair of V-shaped grooves 26, 26' facing the grooves 23, 23' of the porous drum 18 are provided on the upper two pressure rolls 25' and 25'', respectively. As shown in FIGS. 5 and 6, the grooves 26 and 26' of the upper pressure roll 25'' are formed deeper than the grooves 26 and 26' of the pressure roll 25' below it, so that the perforated drum 18 and a pressure roll 25,
25', 25'' sequentially apply a stronger pressing force to the fish fillet 1, and the regular meat 2 of the fish fillet 1 is passed through the numerous holes 22 of the porous drum 18,
22...It is possible to push the fallen meat 27 inside and collect more meat as normal meat.

Then, on the lower side of the porous drum 18, first, third,
As shown in FIG. 10, a presser belt 30 is stretched between the drive roller 28 connected to the speed reducer 19 and the driven roller 29 provided on the opposite side, and the presser belt 30 is stretched around the lower outer peripheral surface of the porous drum 18. While being pressed, as shown in FIG. 2, the normal meat 2 of the fish fillet 1 is cut into pieces, with most of the blood meat 3 removed as a drop 27, and the blood meat 3 with the skin 4 removed and the normal meat 2 remaining slightly. The remaining regular meat 2 is further pressed against the lower outer surface of the porous drum 18 and slid relative to each other, and the remaining regular meat 2 is finally pushed into the porous drum 18 as a dropped meat 27 through a large number of holes 22, 22... Meat gathering, normal meat 2
It is designed to improve meat yield.

In addition, the driven roller 29 and the guide chute 16,1
6 is provided with a scraper 31 that slides into contact with the peripheral surface of the porous drum 18 and the concave grooves 23, 23', and below the scraper 31, as shown in FIG. A belt conveyor 32 is provided for transporting the meat 3 to the next raw material processing step.

Incidentally, the head and tail (not shown) from the cutter cutting section 12, bones, internal organs, etc. in the pretreatment section 7 are conveyed as appropriate by a conveyor, and the blood meat with skin 4 is transferred to the conveyor 32 attached to the perforated drum 18. 3 and are transported to the next stage of processing equipment for meal raw materials and feed raw materials.

In the above-mentioned continuous fish body processing device 5, when unprocessed sardines (not shown) are continuously thrown into the feeding section 10 of the conveying section 6 at the preceding stage, the head and tail parts of each are placed in the same direction. The heads and tails are removed by the cutter cutting section 12, and then transported to the pretreatment section 7 using tap water from the tip.
He was thrown into the hospital, his abdomen was cut open and his internal organs were removed.
The removed internal organs and bones are transported forward by a conveyor (not shown) together with the head and tail parts removed at the cutter cutting section 12 in the previous stage.

Then, in the pre-processing section 7, the two fish fillets 1, 1, which have been unloaded in three pieces, are passed through the guide chute 14, 14 one by one through the concave groove, with the head side (removed) first. Then, the meat is neatly arranged in a straight line at set intervals and fed forward onto the belt conveyor 15 of the conveying section 8 with the regular meat 2 side facing down and the skin facing up.
The mixed meat 3 is fed in such a manner that it slides into the grooves 17, 17 of the guide chute 16, 16, and the triangular cross-section portion of the meat 3 is aligned with the grooves 23, 23' of the porous drum 18, respectively.

As described above, each of the fish fillets 1, 1, .
8 concave grooves 23, 23' and extrusion rolls 25', 2
Press rolls 25'', 25', 2 facing from above accompany the perforated drum 18 which rotates with its cut surface facing down so as to align with the 5'' concave grooves 26, 26'.
5, 25 and the circumferential surface of the porous drum 18, and the portions of the normal meat 2, 2 are pressed from the outer circumferential surface of the porous drum 18 by the pressing force of each pressing roll 25, 25', 25'', resulting in a large number of As shown in FIGS. 4, 5, 6 through the holes 22, 22..., the fallen meat 27... is pushed into the porous drum 18, and the meat is extracted by meat extraction. 25, 25', and 25'' are pressed against the outer circumferential surface of the porous drum 18 by an elastic spring (not shown), etc., so that the pressing is performed smoothly and the fish fillet 1 is pressed by the pressing roll 25 at the lowest stage. The pressing force reliably pushes the normal meat 2 into the holes 22, 22, .

During this time, if the fish meat fillet 1 is particularly large in size, the size is absorbed by the groove 24 at the bottom of the concave groove 23' of the porous drum 18, and the meat fillet 3 is not squeezed into the hole 22.

During the meat harvesting, as described above, the blood meat 3 portion of the fish fillet 1 is aligned with the grooves 23, 23' and the grooves 26, 26' of the pressure rolls 25', 25''. For this reason, the perforated drum 1
8, even if pressed by the pressure rolls 25, 25', 25'', the part of the blood meat 3 is not pressed and collected as the fallen meat 27, and the normal meat part below the blood meat 3 is As shown in Figures 7 and 8, the meat is sufficiently harvested.

In the case of the lower pressure roll 25 without grooves, as shown in FIG. 9, the lower normal meat of the general part and the blood meat is finally collected.

Further, as shown in FIGS. 5 and 6, the pressure rolls 25' and 25'' are formed with grooves 26' and 26' corresponding to the grooves 23 and 23' of the porous drum 18, and the lower side thereof Since concave grooves 26, 26' are also formed in the pressing roll 25', no excessive pressing force is applied to the blood-combined meat portions 3, 3 of the fish fillets 1, 1, and therefore, the blood-combination The pressure applied to 3 and 3 is also light, and even when the blood and meat part 3 itself is large, as shown in FIG. without being pushed into the holes 22, 22 of the porous drum 18,
Therefore, there is no possibility that the blood meat 3 will be mixed into the fallen meat 27 collected inside the porous drum 18.

Then, most of the ordinary meat 2, 2 is placed in the porous drum 18 as a drop meat 27, and the remaining skin 4 is removed.
As shown in FIG. 2, the blood-bearing meat 3 passes through the lowermost press roll 25 while being attached to the outer peripheral surface of the porous drum 18 due to its adhesive force, and then passes through the presser belt 30 and the porous drum 18. , and due to the relative speed difference between the presser belt 30 and the porous drum 18, each hole 22, 22, . . .
The normal meat 2 is finally inserted into the normal meat 2 and sheared, and the normal meat 2 is peeled off from the skin 4 and the mixed meat 3, and due to its adhesive force, it comes out of the presser belt 30 in the advancing direction and adheres to the porous drum 18. However, the scraper 31 scrapes the general outer peripheral surface of the porous drum 18 and the concave grooves 23,
It is forcibly peeled off from 23' and turned into an inverted position, and is collected by the belt conveyor 32 with the head and tail parts removed in the previous stage and the internal organs from the pre-processing section 7, and sent to the next stage of meal raw material and feed raw material processing process. and is transported.

Then, the minced meat 27 collected in the porous drum 18 is discharged from the outlet of the discharge port 21 in an overflow manner, and is appropriately conveyed by a conveyor to be conveyed to the next stage of surimi processing process.

Therefore, in this embodiment, by simply charging the unprocessed fish body into the input section 10 of the transport section 6, not only the head, tail, and internal organs, but also the bone parts and the blood meat 3 with the skin 4 are collected. All of the waste is put to good use and nothing is disposed of from the final stage of the plant, resulting in continuous, integrated processing.

It should be noted that the embodiments of the invention of this application are of course not limited to the above-mentioned embodiments.
Various aspects can be adopted, such as making it into a square shape.

In addition, in the case of processing two pieces of fish meat, it will be a bone-in fish fillet and a boneless fish fillet, but it may be a bone-in fish fillet, and the design can be changed by attaching a compression spring to the pressure roll, etc. is also possible.

The target fishes are not only sardines but also mackerel, horse mackerel, menhaden, and other fish with various types of blood and meat.

It is also possible to omit the belt conveyor in the conveying section between the guide chute of the pre-processing section and the guide chute of the porous drum, or to provide a forced alignment guide for the fish fillets on its upper surface.

Although not shown in the drawings, it may also be used as a collective plant by adding equipment for processing head and tail parts, meal raw materials and feed raw materials for blood meat with bone and skin in the pre-processing process, and furthermore, a porous drum. It is also possible to add a surimi processing device to make it a one-pass processing plant.

Therefore, the addition of these processing steps and processing devices constitutes an improved invention or invention of the invention of this application.

<Effects of the Invention> As described above, according to the invention of this application, basically, various types of fish having mixed meat, such as sardines, mackerel, and menhaden, can be fed into a plant that continuously processes fish bodies without any pre-processing treatment. Not only can we obtain ground meat as a raw material for surimi that does not contain blood and meat, but we can also collect other parts of the head, tail, internal organs, bones, and even blood and meat with skin as raw materials for meal and feed. Therefore, it has the excellent effect that the entire process is carried out from the input of the fish body, and there is no part to be disposed of in the final process of the plant, and everything can be processed and used effectively. be done.

Therefore, it not only makes effective use of marine industrial resources, but also has the excellent effect of contributing to corresponding industries such as marine product processing, feed processing, and fertilizer processing.

In addition, since the equipment can be installed centrally, it is not dispersed as one total plant, and each part of the raw fish body is processed continuously and intensively, so spoilage does not occur. It also has the effect of being extremely hygienic.

And because it is possible to install mechanical equipment using recently developed electronics technology,
It is possible to create a labor-saving unmanned factory, which reduces labor costs and improves the efficiency of consistent work.As a result, the reliability of each product is improved and costs can be reduced. effect is produced.

In addition, the integrated plant can be designed to be attached to a coastal refrigerated warehouse or an internal factory of a large fishing boat, and has the advantage of being able to process fish while maintaining its freshness.

Therefore, when harvesting regular meat from a fish fillet, regular meat can be automatically and continuously harvested from the fish fillet until it becomes blood-combined meat with skin.
Dropped meat has the effect of reliably harvesting normal meat such as white meat without any blood or skin mixed in. At that time, the blood and skin with skin is sent to the next stage of processing from inside the perforated drum. There are also effects that can be provided.

Since at least one pressure roll is attached to the circumferential surface of the perforated drum along the axial direction, the fish fillet that is sandwiched between the pressure roll and the perforated drum and rotates can be On the other hand, since the pressing force for meat extraction can be applied locally and continuously, the normal meat is pushed into the many holes of the porous drum as dropping meat, and the bloody meat fits into the grooves of the porous drum. The excellent effect is that the meat is not pushed inside, but is peeled off and removed as blood and flesh with skin, and can be transported to another process.

[Brief explanation of the drawing]

The drawings are explanatory diagrams of one embodiment of the invention of this application, in which Fig. 1 is an assembled perspective view of a normal meat gathering section, Fig. 2 is a perspective view of a fish fillet meat gathering process, and Fig. 3 is an overall view of the plant. FIG. 4 is a partially cutaway enlarged perspective view of the positional relationship between the press roll and the fish fillet with respect to the perforated drum, FIG. 5 is a partially sectional front view of the perforated drum and press roll, and FIG. A partial enlarged cross-sectional view of the fleshing process using the perforated drum and pressure roll, Figures 7 and 8 are cross-sectional views of the fleshing process using the grooved pressure roll and the perforated drum, and Figure 9 is the perforated pressure roll and the perforated drum. FIG. 10 is a sectional view of the mechanism of the meat gathering process, FIG. 11 is a perspective view of the fish fillet, and FIG. 12 is an exploded perspective view of the fish fillet. 1...Fish body, 2...Normal meat, 3...Blood meat, 2
7...dropped meat, 4...skin, 18...porous drum,
25...press roll, 23...concave groove, 16...guide chute, 26...concave groove, 30...presser belt, 31...scraper, 32...conveyor.

Claims (1)

[Scope of Claims] 1. A continuous fish body processing method in which a fish fillet is formed, the normal meat is separated from the blood meat from the fish fillet, and the meat is harvested to obtain droplets, while the parts other than the normal meat are used as other raw materials. First, the head and tail are removed, then the internal organs and black skin are removed, and the meat is removed to obtain a fish fillet.Then, the fish fillet is fed to the peripheral surface of a porous drum with the back of the skin facing upward. 1. A method for continuous processing of fish bodies, characterized in that normal meat and blood-combined meat are separated and collected by pushing out only the normal meat from the holes. 2. The method for continuous processing of fish bodies according to claim 1, characterized in that the normal meat is collected through the perforated drum on both sides of the blood meat at the same time. 3. The method for continuous processing of fish bodies according to claim 1, characterized in that the above processing is carried out in an integrated manner from removal of the head and tail to collection of the skin with blood and flesh. 4. The continuous processing of fish bodies according to claim 1, characterized in that the above-mentioned normal meat is harvested by continuously applying multiple stages of local pressure to a porous drum on the fish fillet. Method. 5 In a continuous fish processing device for separating blood meat from a fish meat filler and harvesting normal meat to obtain dead meat, a perforated drum for meat harvesting having a discharge port for dead meat on the side has a perforated drum with a circumferential direction. At least one concave groove for blood and meat is formed along the perforated drum, and at least one press roll faces along the axial direction on the circumferential surface of the porous drum, and the above-mentioned groove is formed in front of the press roll. A continuous fish processing device characterized by being equipped with a concave guide chute facing the concave groove. 6. The continuous fish body processing apparatus according to claim 6, wherein the groove is formed in a shape corresponding to bone-in blood meat or blood meat. 7. The continuous fish body processing apparatus according to claim 5, wherein the pressure roll has a groove that faces the groove. 8 In a continuous fish processing device for separating blood meat from a fish meat filler and harvesting normal meat to obtain dead meat, a perforated drum for meat harvesting having a discharge port for dead meat on the side has a perforated drum with a circumferential direction. At least one concave groove for blood and meat is formed along the perforated drum, and at least one pressure roll faces along the axial direction on the circumferential surface of the porous drum, and the above-mentioned A continuous fish processing device characterized in that a concave guide chute facing the concave groove is provided, and a presser belt is provided at the rear facing the circumferential surface of the porous drum. 9. The continuous fish processing apparatus according to claim 8, wherein the rotational speed of the presser belt is different from the circumferential speed of the porous drum. 10 In a continuous fish processing device for separating blood and meat from a fish fillet and harvesting normal meat to obtain dead meat, a porous drum for meat harvesting having a discharge port for the dead meat on the side has a perforated drum with a circumferential direction on the outer circumferential surface. At least one concave groove for blood and meat is formed along the perforated drum, and at least one pressure roll faces along the circumferential surface of the porous drum in the lateral direction, and the above-mentioned What is claimed is: 1. A continuous fish processing device, characterized in that a concave guide chute facing the concave groove is provided, and a scraper is provided opposite to a porous drum at the rear of the pressure roll, and is attached to a discharge device. 11. The continuous fish processing device according to claim 10, wherein the discharge device is a conveyor. 12. The continuous fish body processing apparatus according to claim 10, wherein the scraper is formed to have a peeling function also for the grooves. 13 In a continuous fish processing device for separating blood and meat from a fish fillet and harvesting normal meat to obtain dead meat, a perforated drum for meat harvesting having a discharge port for the dead meat on the side has a circumferential direction on the outer circumferential surface of the drum. At least one concave groove for blood and meat is formed along the perforated drum, and at least one press roll faces along the axial direction on the circumferential surface of the porous drum, and a groove is formed on the front side of the press roll. A concave guide chute facing the above groove is attached,
Furthermore, a scraper is provided opposite to the perforated drum at the rear of the press roll and is attached to the discharge device, and a belt conveyor provided at the front stage of the guide chute has a groove in which the guide chute from the pre-processing section is aligned with the groove. What is claimed is: 1. A continuous processing device for fish bodies, characterized in that the device is arranged as follows.