GB2265818A - Peeler - Google Patents

Abstract

A peeler (1) for garlic or other foodstuffs comprises peeling means (3), feed means 2, control means 4 and dispensing moans 5 wherein the garlic is peeled within chambers (6) by blasting it with compressed air through in lets (7), and the skins are removed by suction applied to outlets (9). The chambers (6) are sealed by sliding plates (11, 12). <IMAGE>

Description

PEELER This invention relates to an apparatus and method of peeling vegetables or other foodstuffs, especially, but not exclusively, garlic.

Peeling vegetables on a commercial scale is something which has been done for many years now. There are known onion peelers where a pair of rollers hold and rotate an onion whilst an air knife lifts its skin off via any cracks that it has. A known potato peeler moves potatoes around in a metal drum which has projecting teeth, akin to a cheese grater, which cut off chunks of potato skin.

Known automated vegetable peelers do not operate very well on garlic. Garlic has, of course, a globular shape made of several crescent shaped cloves. The entire globular garlic has a skin, and each of the cloves has its own skin. Using an onion peeler on a globe of garlic is not desirable since it simply breaks up into cloves which are not the right shape for the peeler. Using a potato peeler is not desirable because in cutting chunks out of the surface of the vegetable there is a lot of waste, which is not desirable with an expensive commodity such as garlic.

According to a first aspect I provide a method of peeling garlic, or other peelable foodstuffs comprising retaining the garlic in a peeling chamber and blasting it with compressed air, or other high-pressure fluid, so as to detach the skin of the garlic.

Preferably the compressed air detatches the skin from garlic cloves.

Preferably the garlic is broken into separate cloves before the compressed air is applied to peel the separated cloves.

Preferably the cloves are whirled around the chamber during peeling. Preferably the air is introduced into the chamber in such a way as to cause a body of cloves held in the chamber to whirl around the chamber. The air may peel cloves which pass near its inlet to the chamber.

There may be a degree of peeling due to clove-clove and/or clove-chamber wall contact or rubbing. The bumping a clove receives as it is whirled around the chamber may assist in loosening its skin.

The chamber is preferably arranged to be of such a shape that the cloves, or other items, do not tend to be flung out of the top and/or bottom of it. It may be preferred to close the top and/or bottom of the chamber before spinning the cloves around in the chamber.

The method preferably further comprises the step of removing the peeled skins from the chamber before the peeled cloves, or other foodstuffs, are removed.

The skins may be sucked out of the chamber, preferably out of an upper region of the chamber.

Suction may be applied to the chamber throughout the process, or shortly before, or shortly after the whirling action ceases when the inlet air is stopped or after the cloves have come to rest or at some combination of these stages.

The duration for which high pressure air is applied to the chambers may be varied using a time controller. The duration may be varied depending on the extent of peeling required, less peeling being required for the ultimate manufacture of puree than for peeled cloves. The duration may commonly be in the region of 15 seconds.

The high pressure air may be applied continuously or in a pulsed manner or some other arrangement so as to maintain the most effective whirling action within the chamber.

The method preferably comprises the step of only partially filling the chamber with cloves, rather than completely filling it, prior to a peeling operation.

The extent to which the chambers are loaded with cloves prior to use also determines the extent of peeling. Peeling occurs to a varying degree over a wide range of charges, half full being the most preferable, although three-quarters full may be more suitable for puree production.

It will be appreciated that the peeler has no moving parts during a peeling operation.

According to a second aspect of the invention I provide a peeler comprising a peeling chamber having an inlet for compressed air, or other pressurised fluid, a source of compressed air fed to the inlet, the arrangement being such that compressed air moves the items around in the chamber and peels them.

Preferably the compressed air drives a body of items around the chamber so that they whirl or spin around the chamber. The chamber is preferably of such a shape that the items do not tend to fly out of the top and/or bottom of the chamber. The chamber preferably has converging side walls in its upper region, and may have a barrel shape.

The chambers are made from or preferably lined with nylon. The interior surface of the chamber may be smooth, rugose or provided with other surface characteristics. The linings may be interchangeable depending on the required peeling operation.

Preferably the air is introduced through tangentially arranged inlets and these are in the lower portion of the chamber. A chamber may have more than one inlet. The inlets may decrease in cross-sectional area, -tapering towards the inside of the chamber wall.

The air inlets may be inclined away from the horizontal.

The peeler preferably has extraction means for extracting peeled skins from the chamber, which means most preferably comprise air flow means, such as suction means adapted to suck the skins out. The suction means is preferably provided in an upper region of the chamber, preferably in the chamber wall or in the filling aperture.

The suction means may further comprise decompression means and channel, or extraction passage means7 through which the peeled skins are extracted.

The channel means may comprise an extraction chamber, compartment, duct, pipe or like means.

Preferably the channel means comprises an extractor hood which is at least partially superimposed with the chamber. The extractor hood may at least partially enclose the chamber. The extractor hood may have additional air inlets which contribute to the air flow which entrains the skins.

Alternatively the extraction means may comprise blower means and channel means1 in which air is blown across the filling aperture or other aperture of the chamber and draws air carrying the entrained skins from the chamber.

The peeler may have closure means provided at the top and/or bottom of the chamber and/or extractor hood.

The closure means preferably comprises an apertured plate movable relative to the chamber.

The peeler preferably has a plurality of peeling chambers. The chambers may be loaded, and subjected to the other stages of the method simultaneously or in a staggered sequential manner, individually or in pairs.

The peeling chambers may comprise a first set and a second set, feed and/or output delivery means being selectively communicable with one set of chambers and then the other set.

Alternatively each chamber may be provided with a corresponding feed and/or output delivery means.

Embodiments of the invention will now be described by way of example only, with reference to the accompanying drawings of which: Figure 1 is a schematic representation of a garlic peeler and associated feed means; Figure 2 is a side view of another embodiment of a garlic peeler; Figure 3 is a plan view of the garlic peeler shown in Figure 2; and Figure 4 is a section through one chamber and associated means along line E-E of Figure 2.

Figure 1 shows a peeling machine 1, comprising feed means 2, peeling means 3, controlling means 4 and dispensing means 5.

Peeling chambers 6 are provided within the peeling means 3. Each of the four chambers 6 is provided with an air inlet connected to compressor means 8. The inlet 7 is flush with the lower portion of the barrel-shaped walls of the chambers and blows air tangentially to the chambers. The outlets 9 are connected to suction means 10. The chambers 6 are closed at their upper and lower ends by closure means comprising sliding plates 11 and 12 respectively, driven by slide actuators 13 and 14 respectively. The sliding plates are held between pairs of mask plates 11' and 12'.

The feed means 2 comprises a feed conveyor 15 which carries separate cloves of garlic to a hopper 16.

From the hopper the cloves drop onto a feeder 17. This feeder first fills one pair of diagonally opposed chambers and then moves angularly through 90 degrees to feed the other pair.

The dispensing means 5 comprise a series of chutes 18 leading from below the aperture in the bottom plate 12. The chutes combine to form a single chute 19 which dispenses the product into suitable containing means 20.

Controlling means 4 control the operation of the slide actuators 13 and 14, the compressor means 8, the suction means 10, the feeder 17 and the conveyor belt 15.

In operation the lower slide actuator 14 is given a signal by the control means 4 to shut each chambers lower aperture by means of plate 12. The conveyor 15 is then started or a hopper valve 21 is opened, and cloves of garlic are admitted to the feeder 17. This feeder continues to load one pair of the chambers until the required charge has been loaded. The feeder then rotates and fills the other pair of chambers.

The charge loaded to each chamber may be a given weight, volume or other value determined to produce the peeling conditions required. The charge may be manually adjustable, for example by means of a control knob.

Once the chambers are all loaded the upper slide actuator 13 seals the upper aperture in each chamber by means of plate 11.

The control means 4 now activate the compressor means 8 to provide air under the required pressure which enter the chambers 6 along inlets 7. The tangential arrangement of the air inlet 7 relative to the chamber 6 imparts a rotational swirling motion to the garlic cloves which are entrained in the air. The continuation of the air blast and the motion of the cloves serves to peel the cloves. The skins being lighter and having a higher resistance to air flow than the cloves, for their weight, are carried upwards within the chamber and clear of the swirling cloves.

The period for which the air blast is applied to the chamber 6 is determined by the control means 4 and corresponds to a pre-set time for the required degree of peeling, and may also be related to the size of the charge.

The peeled skins may be removed during the air blasting operation by means of outlet 9 to which suction is applied by the suction means 10 controlled by the control means 4.

Once the air blasting has stopped the control means 4 signals the lower slide actuator 14 to open the apertures in the chambers by moving the lower plate 12.

This causes peeled cloves to fall into the dispensing chutes 18 and into the chute 19 and container 20. By applying suction to the outlet pipe 9 during the dispensing stage much of any remaining skin may be extracted as the cloves are disturbed during their fall.

At this stage a short blast of air from the inlet may conveniently be used to clean the chambers.

The lower plate may now be moved to close the chambers again and the whole sequence repeated.

The extent of the charge supplied to each chamber is conveniently expressed in terms of the percentage of the volume filled. The peeler works most efficiently at a charge level of 50%, although higher charges such as 75% may be used if a lower extent of peeling is required, for example in producing a product suitable for puree production.

Using a 50% load, air blast durations of 15 seconds are usually sufficient to obtain the desired degree of peeling. Longer durations whilst ensuring substantially total peeling create a higher proportion of waste. Using optimum conditions waste levels as low as 5-15% are obtainable.

In a further embodiment of the invention, shown in Figures 2 to 4, four chamber bodies 21 containing chambers 22 are mounted on a fixed plate 23 separated by a spacer plate 24 from a supporting frame 25. The chambers 22 each have an upper aperture 26 and a lower aperture 27. The lower apertures 27 correspond with equivalent apertures in the fixed plate 23, and when in the open position, with apertures in lower sliding plate 28 which slides between the fixed plate 23 and framework 25 in the space defined by spacer plate 24.

The sliding plate is moved by means of a lower sliding actuator (not shown).

Each chamber is enclosed at its top by a common waste extraction hood 29 which leads to a waste outlet 30. The roof 31 of the extraction hood supports an upper spacer plate 32 and an upper fixed plate 33.

Hoppers 34 are provided above each chamber with apertures leading through plate 33 and hood roof 31 to allow feed to fall into chambers 22. An upper sliding plate 35 which operates in a similar manner to sliding plate 28 is provided between fixed plate 33 and hood roof 31, and operated by means of actuator means 36.

The entry of garlic into the chambers 22 from the hoppers 34 is controlled by moving the upper sliding plate 35 to allow the garlic to fall into the chambers, having shut lower sliding plate 28. The upper sliding plate is then shut once sufficient charge has been admitted to each chamber and compressed air is blown into the chambers through an inlet 37. The air causes the garlic cloves to swirl within the chambers 22 liberating the cloves from their casings. Suction applied to the waste outlet 30 draws air along the extraction hood 29 from within each chamber. Additional air is drawn through holes 38 in the side walls of the extractor hood and further holes in the end wall. The skins are separated from the cloves by the swirling action and the air blast within the chambers.The skins being carried by the air blast up into the extraction hood 29, here they encounter air drawn through holes in the walls towards the waste exit 30. This air entrains the light skins and carries them out of the apparatus.

The light liberated casing material is hence drawn from the chambers whilst the heavier cloves continue swirling within the barrel shaped chambers 22. After a predetermined time the application of compressed air is stopped and the remaining casing material extracted by continuing the application of suction to the extractor hood.

The lower plate 28 may then be slid open allowing the peeled cloves to exit the machine.

The air is introduced tangentially or substantially tangentially to the chambers. The exterior end of inlets 37 are substantially oval in outline, the interior ends having the same length but with a reduced height to form a more elongate opening which is flush with the interior surface of the chamber 22. The inlets taper from the exterior outline to the interior outline within the thickness of the chamber walls The upper aperture of each chamber 22 is in the form of an inverted cone shaped section 38 leading into the barrel shaped chamber. This cone section aids garlic cloves falling from the respective hopper to enter the chamber and also encourages any garlic cloves leaving the chamber during peeling to return to the chamber.

The apparatus is preferably made from stainless steel with the exception of the chambers which are made from nylon or have nylon linings..

Claims (24)

1. A method of peeling garlic or other foodstuffs, comprising the steps of retaining the garlic in a peeling chamber and blasting it with compressed air or other high-pressure fluid so as to detatch the skin of the garlic.

2. A method of peeling garlic or other foodstuffs according to claim 1 in which the garlic is broken into separate cloves before the compressed air is applied.

3. A method of peeling garlic or other foodstuffs according either of the preceding claims in which the garlic is whirled around the chamber.

4. A method of peeling garlic or other foodstuffs according to claim 3 in which the air is introduced into the chamber in such a way as to cause a body of garlic held in the chamber to whirl around the chamber.

5. A method of peeling garlic or other foodstuffs according to any preceding claims further comprising the step of removing the peeled skins from the chamber.

6. A method of peeling garlic or other foodstuffs according to claim 5 in which the peeled skins are removed by suction.

7. A method of peeling garlic or other foodstuffs according to any preceding claim comprising the step of only partially filling the chamber prior to a peeling operation.

8. A method of peeling garlic or other foodstuffs according to any preceding claim in which the peeler has no moving parts during a peeling operation.

9. A method of peeling garlic or other foodstuffs substantially as herein described with reference to and as illustrated in the accompanying drawings.

10. A peeler for garlic or other foodstuffs comprising at least one peeling chamber having one or more inlets for compressed air or other pressurised fluid, and a source of compressed air, the arrangement being such that the compressed air moves the items around in the chamber and peels them.

11. A peeler for garlic or other foodstuffs according to claim 10 in which the peeling chamber is shaped so that the garlic does not tend to fly out of the top and/or bottom of the chamber.

12. A peeler for garlic or other foodstuffs according to claim 10 or claim 11 in which the peeling chamber is cylindrical in shape and has converging side walls in its upper and/or lower regions.

13. A peeler for garlic or other foodstuffs according to any one of claims 10 to 12 in which the peeling chamber is barrel-shaped.

14. A peeler for garlic or other foodstuffs according to any one of claims 10 to 13 in which the peeling chamber is made from or lined with nylon.

15. A peeler for garlic or other foodstuffs according to claim 14 in which the lining of the peeling chamber is interchangeable.

16. A peeler for garlic or other foodstuffs according to claim 15 in which the peeling chamber has two or more interchangeable linings which have different surface characteristics.

17. A peeler for garlic or other foodstuffs according to any one of claims 10 to 16 in which the air inlets are arranged tangentially to the peeling chamber.

18. A peeler for garlic or other foodstuffs according to any one of claims 10 to 17 in which extraction means are provided for extracting peeled skins.

19. A peeler for garlic or other foodstuffs according to claim 18 in which the peeled skins are extracted by fluid flow.

20. A peeler for garlic or other foodstuffs according to claim 18 or claim 19 in which the peeled skins are extracted by suction.

21. A peeler for garlic or other foodstuffs according to one of claims 18 to 20 in which an extractor hood is at least partially superimposed with the peeling chamber.

22. A peeler for garlic or other foodstuffs according to any one of claims 10 to 21 in which the peeling chamber is provided with upper and/or lower closure means.

23. A peeler for garlic or other foodstuffs according to any one of claims 10 to 22 which has a plurality of peeling chambers.

24. A peeler for garlic or other foodstuffs substantially as described herein with reference to and as illustrated in the accompanying drawings.