ITTV20130052A1 - DEVICE FOR CLEANING VEGETABLES AND ITS METHOD OF USE - Google Patents

Description

DESCRIPTION OF INDUSTRIAL INVENTION

Entitled: VEGETABLE CLEANING DEVICE AND RELEVANT METHOD OF USE.

The present mechanism has as its object a useful tool to cut and remove rotten or inedible leaves by dividing those of second quality from the others that characterize the finished product. The aforementioned device - which is the subject of the patent application - can be manufactured in the manual mode aimed at family production; the semi-automatic for small productions and the automatic for large ones. These methods can be used for any type of vegetable, after replacing some components. The invention is aimed - mainly but not exclusively - at the Radicchio Rosso di Treviso. existing on the market in two types: the early variety and the late variety. This vegetable, following the cultivation and bleaching process, requires various stages of processing: cutting and shortening of the root, cutting and removal of rotten leaves, and cutting and removal of second quality leaves until freeing the heart considered an extreme gift of nature. ; Court of Treviso!

State of the art

This device is essential to improve the aesthetics of the product and the containment of labor, preventing injuries caused by the use of cutting tools such as knife and the like, pathologies deriving from the handling of the product subject to humidity (arthrosis, arthritis, etc.). evaporation (respiratory problems, etc.). dirt etc. The current solution - which is the subject of this application - is made in compartments with useful functions for cleaning vegetables - mainly but not exclusively - of Radìcchio Rosso di Treviso, preventing safety.

Summary of the object of the finding

Various objectives are achieved - by the present device - according to the characteristics reported in the attached claims, solving the problems exposed by means of ease and safety of use, allowing an agile handling and removal of the inedible (rotten) material from the second one, thus freeing the heart of the radicchio called Winter Flower.

Aims

Thanks to the considerable creative contribution - the effect of which constitutes immediate technical progress - objectives and advantages are achieved. First of all, a rapid and planned elimination of the parts not considered edible while preserving the heart of the vegetable required by the market. The second advantage is seen in the reduction of injuries deriving from the use of sharp tools (knife, etc.). with which people do not always work in compliance with accident prevention. In addition, the volatile part of the product is not always hygienically breathable due to the presence of water and humidity resulting from the processing and evaporation of the same vegetable, combined with residual dirt on clothing and the like. The production of the device - subject of the patent application - is carried out mainly with certified methods and materials, allows an effective state of construction (production) benefiting from properties - now not reachable - with the actual method of processing the same vegetable. The invention allows a considerable reduction in processing times, operating hygiene and adequate packaging of the finished product. These and other advantages can be deduced from the innovation of the same with the subsequent drafting of some solutions whose details of execution are not to be understood as limiting but rather exemplary.

Contents of the drawings and legend

Table 1 figure 1 - represents the helical cutter - manual structure - in order to decorticate the root (or fìttone); by manually turning the spindle clockwise it tightens, on the contrary it widens. It is calibrated according to the structure of the root.

Table I figure 2 - represents the cutter with a sharp blade on the upper edge (of the head) - manual structure - cutting off the head or the inedible leaves, or those of second quality; by manually turning the spindle clockwise it tightens, on the contrary it widens. It is calibrated according to the structure of the head.

Table 2 figure 3 - represents the automatic structure characterized by simple tools equipped with helical cutter (fable 1 figure 1 detail 1 and fable 1 figure 2 detail 5) - positioned on modules or containers - automatically managed by one or more photocells, for the purpose of adjust the melt according to the structure of the single vegetable to be processed. Each described phase automatically responds to inputs from photocells (or similar) positioned on points considered important. In the semiautomatic structure, each phase can be carried out manually or motorized in order to manage the various operational and / or progress sequences governed by a defined time and or adjustable according to the vegetable to be treated.

Legend

(01) Helical cutter cutting edges to cut and remove parts exceeding the root:

(02) Spindle for adjusting the helical cutter cutting edges;

(03) Spindle base and helical cutter hand rest;

(04) Twist drill handle:

(05) Upper edges (head) cutting edges helical cutter to cut excess leaves: (06) Spindle for adjusting upper edges cutting edges:

(07) Spindle base and cutter hand rest;

(08) Cutter handle;

(09) Vegetable collector arranged for advancement-processing:

(10) Module containing one or more photocells (or similar), to detect the size of the root (or taproot) of the vegetable:

(1 1) Cutting edge (automated) to cut the excess part of the root (or taproot), which is then dropped onto a belt or container;

(12) Twist drill (fable 1 figure 1 detail 1) to cut and remove the excess parts of the root:

(13) Element containing one or more photocells (or similar), to detect the dimensions of the structure or head-vegetable:

(14) Cutting cutter on the upper edge (fable 1 ligura 2 detail 5) to cut the inedible parts:

(15) Rotation-vegetable against rough wall or lamellae to remove the inedible loaves, then dropped on a belt or container:

(16) Cutting cutter on the upper edge (Table 1 ligura 2 detail 5) to cut parts or leaves considered to be of second quality:

(17) Rotation-vegetable against rough wall or lamellae to remove parts or leaves considered to be of second quality, then drop them on a belt or container:

(IH) Water spraying useful for washing processing or crop residues;

(19) Vegetable overturning by draining, with possible ventilation of air at normal or heated temperature that does not alter the quality of the Imito product;

(20) Deposit (manual or automated) of the united product on special containers.

Model description

The three models are described in detail: manual, semi-automatic and automatic. 1. manual: device consisting of accessories (Table 1 figure 1 and figure 2) that can be adjusted according to the structure (root or taproot and stem or head) of the vegetable: each phase described can be carried out directly by one or more people. In the first phase it is necessary to select the product according to its structure: vegetables divided by size, in order to use the same calibration of the tool. The second is carried out with scissors or a knife useful for cutting the root. In the third, a helical cutter is used (Table I figure 1), in order to decorticate the root, The fourth phase is carried out using a sharp cutter on the upper or head edge (fable 1 figure 2) cutting off the inedible leaves. Finally, in the fifth stage. calibrating the cutter on the upper edge. (Table 1 figure 2) the second quality leaves are cut, freeing the heart of the radicchio then stowing it in containers prepared for washing the finished vegetable.

2) semi-automatic: device consisting of accessories positioned in series between the helical cutters (fable 1 figure 1 detail 1 and figure 2 detail 5) previously adjusted (calibrated) according to the vegetable structure. filed by series according to the structure-radicchio, so for each variation it will be sufficient to replace them. The processing steps can be carried out - preferably but not exclusively - manually or mechanically. In the first phase (Table 2 figure 3 detail 9) it is necessary to manually subdivide the product by depositing it in special containers arranged for the management of progress. The second phase (Table 2 figure 3 detail 1 1) foresees cutting-root. The third (Table 2 figure 3 detail 12) is carried out by a helical cutter (Table 1 figure 1 detail l) in order to decorticate the root, the fourth phase (fable 2 figure 3 detail 14), is carried out with a cutting cutter on the upper or head edge (fable I figure 2 detail 5). that by rotating it cuts the leaves not considered edible. In the fifth phase (fable 2 figure 3 detail 15). vegetable is the act of rotating, entering into friction (to taste) with a rough wall that will remove the inedible part and then let it fall into a special container. The sixth phase (Table 2 ligura 3 detail 16). it is carried out by a second cutting cutter on the upper or head edge (Table I figure 2 detail 5). which rotates cutting off the leaves considered to be of second quality. In the seventh phase (Table 2 figure 3 detail 17). the vegetable - by rotating it - comes into friction (to taste) with a rough wall that will remove the second choice leaves, then letting them fall into a special container. The eighth phase (fable 2 figure 3 detail 20), considered the last, allows you to deposit the heart of the vegetable in appropriate containers, in which. in a second time it can be cleaned of processing residues and rinsed.

3) automatic, device consisting of components positioned in series - including the helical cutters - (fable I figure l detail 1 and figure 2 detail 5) previously prepared and coded according to the various types of the vegetable: in the operating phase, each individual The cutter will be automatically calibrated in the anointing to the values detected by the photocells (and / or similar) highlighting the conformation of the single vegetable to be processed, in order to define the most appropriate processing according to its structure. Each phase described below responds and acts automatically on the basis of inputs from the photocells positioned in the points considered important, reducing waste and allowing the quality of the finished product to be increased. The first phase (Table 2 figure 3 detail 9). carried out manually or automatically (by means of a robot or similar), it has the purpose of depositing the vegetable on special loading structures predisposed for the automated advancement of the same. This phase can be carried out in any area, even different from the processing one. The second phase (fable 2 figure 3 detail 10) consists of one or more photocells which are indispensable for detecting the dimensions of the root (or taproot) of each vegetable that enters the process. In the third (Table 2 figure 3 detail I I), an automatically adjusted cutting edge cuts off the excess part of the root. The fourth (Table 2 figure 3 detail 12). carried out by a helical cutter (Table 1 figure 1 detail I) cuts and removes the excess part of the root of the injury. This drill, in the shape of a mandrel (comparable to the tentacles of an octopus), allows each time, a calibration of the root previously detected by the photocell (s). The fifth phase (fable 2 figure 3 detail 13), exercised by one or more photocells, detects the size of the lower part of the injury. The sixth (Table 2 figure 3 detail 14). implemented by an adjustable cup-shaped cutter (Table I figure 2 detail 5) (according to each single vegetable) with cutting edge on the upper edge (of the head) it eradicates the inedible leaves. In the seventh (fable 2 figure 3 detail 15). the vegetable, position it, is made to rotate generating a friction (qb) against the rough wall of the container, thus allowing to remove the part considered inedible, with a simple opening movement, then letting it fall on a conveyor belt that will deposit it in a special vessel. The eighth phase (fable 2 figure 3 detail 16) - which can be managed directly by the positional photocells in the fifth, or activated by the detection of further photocells - is carried out by an adjustable cutter (fable 1 figure 2 detail 5), with a cutting edge on the upper edge (as in the sixth phase) and has the purpose of cutting the leaves considered second choice. In the ninth phase (fable 2 figure 3 detail 17). post-automated modification of the container, the -positioned vegetable - is made to rotate, generating friction (qb) against the rough wall of the container, thus allowing to remove the leaves considered second quality which, with a simple opening movement, will be left fall onto a conveyor belt and deposited (automatically or manually) on an ad hoc container. In the tenth phase (Table 2 Figure 3 detail 18), since the previous processing made it possible to free the vegetable core from the excess material (waste and / or second quality), water is sprayed, useful for cleaning it from processing residues or substances deriving from bleaching and / or cultivation, all at a temperature that does not alter the quality of the finished product. In the eleventh phase (Table 2 figure 3 detail 19). the vegetable, washed, is turned upside down and left to drain, ventilating it with air at a normal temperature (or heated) that does not alter the quality of the finished product. In the twelfth phase (Table 2 Figure 3 detail 20), manually or automatically (by robot or similar), the vegetable will be deposited in special stowage containers ready for sale. At the end of the cycle, a quality control is recommended.

Practical realization of the invention

Referring to the representation of the figures, practicality of positioning and ease of processing are highlighted according to the structure of the vegetable to be treated, showing a primary or secondary solution to the use of the invention.

Claims (5)

CLAIMS 1. Vegetable cleaning device and relative method of use, characterized by the fact that it consists of a helical cutter (fable I figure I detail 1) for the purpose of decorticating the root, and another - cutting edge on the upper or head edge - (fable 1 figure 2 detail 5) in order to cut the inedible and / or second quality leaves, the spindle-shaped cutters (comparable to the tentacles of an octopus), allow each time, a calibration in function of the root or head previously detected by the photocell (s). 2. Vegetable cleaning device and relative method of use, as per claim 1, characterized by the fact that it can be used manually by one or more people using the cutter (Table I figure I) to decorticate the root of the vegetable and that (fable I figure 2) to cut the inedible or second quality leaves. In the first phase it is necessary to sort the product by dividing it according to its size: in the second phase the excess part of the root is cut. In the third, the helical cutter is used (Table 1 figure I). which decorticates the root, the fourth phase is carried out using the cutting cutter on the upper edge (fable I figure 2) cutting off the inedible leaves. Finally, with the fifth phase, by calibrating the cutting cutter on the upper edge, (fable 1 figure 2) the second quality leaves are cut, freeing the heart of the radicchio and then stowed in containers prepared for its washing. 3. Vegetable cleaning device and relative method of use, as per the preceding claims, characterized by the fact that for semi-automatic use the operations are carried out manually and / or mechanically with calibration of the cutters (Table 1 figure 1 detail I and figure 2 detail 5) which can be adjusted, filed and calibrated according to the structure of the vegetable. The various stages of processing (Table 2 figure 3) may vary according to the type of vegetable or other. In the first phase (Table 2 figure 3 detail 9) it is necessary to divide the product depositing it on containers predisposed for the advancement. The second phase (fable 2 figure 3 detail 1 1) involves the cutting-root. The third (Table 2 figure 3 detail 12) carried out by a helical cutter (Table I figure I detail 1) in order to decorticate the root. The fourth phase (fable 2 figure 3 detail 14). it is carried out with the cutting cutter on the upper edge (fable I figure 2 detail 5). that by rotating it cuts the leaves not considered edible. In the fifth phase (Table 2 figure 3 detail 15), the vegetable is rotated in friction (to taste) with a rough wall which will remove the inedible part and let it fall into a special container. The sixth phase (fable 2 figure 3 detail 16) is carried out by a cutting cutter on the upper edge (f avola 1 figure 2 detail 5). which rotates cutting off the leaves considered to be of second quality. In the seventh phase (fable 2 figure 3 detail 17), the vegetable will rotate (to taste) against a rough wall, which will remove the second choice leaves, letting them fall into a special container. The eighth phase (fable 2 figure 3 detail 20) considered the last, allows to deposit the heart of the vegetable in special containers, in which. in a second time it can be cleaned of processing residues and rinsed. 4. Vegetable cleaning device and relative method of use, as per the preceding claims, characterized in that for automatic use the operations (fable 2 figure 3) are mainly carried out in mechanical form. The device is made up of positional components in series - including the helical cutters - (fable 1 figure I detail I and figure 2 detail 5) previously prepared and coded according to the various types of the vegetable: therefore, in the operational phase, each individual The cutter will be automatically calibrated by the photocells (and / or similar) adapting to the shape of the individual vegetable, in order to define the most appropriate processing according to its structure. Each phase described below acts automatically on the basis of inputs from the photocells positioned in the points considered important, reducing waste and allowing the quality of the finished product to be increased. The first phase (Table 2 figure 3 detail 9), carried out manually or automatically (by robot or similar), has the purpose of depositing the vegetable on special loading structures predisposed to the automated advancement of the same: this phase can be carried out in any area, even different from that of processing. The second phase (Table 2 ligure 3 detail 10) consists of one or more photocells essential to detect the dimensions of the root (or taproot) of each vegetable that will be processed. In the third (Table 2 ligura 3 detail 1 1), an automatically adjusted cutting edge cuts off the excess part of the root. The fourth (Table 2 figure 3 detail 12). carried out by a helical cutter (Table l figure 1 detail 1) cuts and removes the excess part of the root of the vegetable. This milling cutter, with the shape of a mandrel (comparable to the tentacles of an octopus), allows each time, a calibration of the root previously detected by the photocell (s). The fifth phase (Table 2 figure 3 detail 13). exercised by one or more photocells, it detects the size of the lower part of the vegetable. The sixth (Table 2 figure 3 detail 14). implemented by an adjustable cutter (Table 1 figure 2 detail 5) (according to each single vegetable) with a cup shape with cutting edge on the upper edge, (at the head) it eradicates the inedible leaves. In the seventh (Table 2 figure 3 detail 15), the vegetable, positioned, is made to rotate generating a friction (qb) with the rough wall of the container, thus allowing to remove the part considered inedible, then letting it fall on a conveyor belt that will deposit in a special container. The eighth phase (Table 2 figure 3 detail 16) - which can be managed directly by the photocells positioned in the fifth, or activated by the survey of further photocells - is carried out by an adjustable cutter (Table 1 figure 2 detail 5) in the shape of a cup, with cutting edge on the upper edge (as in the sixth phase) in order to cut the leaves considered second choice. In the ninth phase (fable 2 figure 3 detail 17). Automate the post-modification of the container. the vegetable - positioned - is made to rotate, generating friction (to taste) with the rough wall of the container, thus allowing to remove the leaves considered to be of second quality which, with a simple opening movement, will be dropped on a conveyor belt and deposited (automatically or manually) on an ad hoc container. In the tenth phase (Table 2 figure 3 detail 18). since the previous processing made it possible to free the heart of the vegetable from the excess material (waste and / or second quality), water is sprayed, useful for cleaning it from processing residues or substances deriving from bleaching and / or cultivation ; all at a temperature that does not alter the quality of the finished product. In the eleventh phase (Table 2 figure 3 detail 19). the vegetable, washed, is turned upside down and left to drain, ventilating it with air at a normal (or heated) temperature that does not alter the quality of the finished product. In the twelfth phase (fable 2 figure 3 detail 20). manually or automatically (by robot or similar), the vegetable will be deposited in special stowage containers ready for sale. At the end of the cycle, a quality control is recommended. 5. The invention, according to the preceding claims, is characterized by the fact that it allows to achieve a better display quality and a reduction in working time, with the containment of accidents and improvement of operating hygiene.