U.S. patent application number 09/795787 was filed with the patent office on 2001-10-04 for simultaneous slicing and washing of vegetables.
This patent application is currently assigned to Heat and Control, Inc.. Invention is credited to Beitsayadeh, Carl, Brown, Daniel E., Caridis, Andrew A., Murgel, Leonardo P., Silvester, John.
Application Number | 20010026824 09/795787 |
Document ID | / |
Family ID | 25166446 |
Filed Date | 2001-10-04 |
United States Patent
Application |
20010026824 |
Kind Code |
A1 |
Caridis, Andrew A. ; et
al. |
October 4, 2001 |
Simultaneous slicing and washing of vegetables
Abstract
Simultaneous slicing and washing of relatively firm raw
vegetable or fruit products is accomplished in a vat of water into
which a slicer apparatus is positioned such that the slices are
formed and discharge directly into the water An inclined takeout
conveyor serves to receive the slices and remove them from the
water. A circulating water current and fluid jets urge the slices
to disperse onto the conveyor. A spray of water or air blast
removes residual vegetable matter from the slice surfaces before
leaving the takeout conveyor for further processing. Slicing and
washing a vegetable in a flume volute where the slices are
dispersed onto a takeout conveyor is disclosed where the water
medium is collected in a tub and recycled back to flow in the flume
to a level that covers the slicer's operative parts. The apparatus
may be used for simultaneous slicing and cooling of raw vegetables
where hot cooling oil is maintained in the system and recycled for
reheating.
Inventors: |
Caridis, Andrew A.; (San
Carlos, CA) ; Silvester, John; (Hayward, CA) ;
Brown, Daniel E.; (San Mateo, CA) ; Murgel, Leonardo
P.; (San Francisco, CA) ; Beitsayadeh, Carl;
(San Francisco, CA) |
Correspondence
Address: |
Donald N. MacIntosh, Esq.
FLEHR HOHBACH TEST ALBRITTON & HERBERT LLP
Suite 3400
Four Embarcadero Center
San Francisco
CA
94111-4187
US
|
Assignee: |
Heat and Control, Inc.
|
Family ID: |
25166446 |
Appl. No.: |
09/795787 |
Filed: |
February 27, 2001 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
09795787 |
Feb 27, 2001 |
|
|
|
09366659 |
Aug 3, 1999 |
|
|
|
Current U.S.
Class: |
426/506 ;
426/331; 426/518 |
Current CPC
Class: |
A23N 12/023 20130101;
B26D 7/0658 20130101; Y10T 83/2066 20150401; Y02A 40/922 20180101;
Y02A 40/90 20180101; Y10T 83/2216 20150401; Y10T 83/0443 20150401;
B26D 7/0691 20130101; A23N 15/00 20130101; A23N 12/02 20130101;
Y10S 83/932 20130101; B26D 7/27 20130101; B26D 1/03 20130101 |
Class at
Publication: |
426/506 ;
426/331; 426/518 |
International
Class: |
A23L 001/212 |
Claims
What is claimed:
1. A process for simultaneously slicing and washing a relatively
firm, raw vegetable or fruit food product, the steps comprising:
providing a batch of the food product for slicing; delivering the
vegetable to a centrifugal slicer having a rotatable cage
positioned radially inwardly of a fixed array of product slicing
knives; providing a body of water to serve as a water bath and
immersing the slicer therein such that the rotary cage and knifes
are underwater; rotating the slicer cage with the vegetable product
therein to force the food product through the knives and thence
into the water bath, the slices being impelled through the water at
velocity sufficient to simultaneously slice and wash starch and
broken cell particles from the surfaces of the slices, and removing
the slices from the water for further processing.
2. The process according to claim 1 wherein the batch of food
product consists of potatoes.
3. The process according to claim 1 where the batch of food product
is one from the group consisting of apples, sweet potatoes,
cassava, plantains, beets, onions, water chestnuts, cabbage,
carrots, turnips and sugar beets.
4. The process according to claim 1 and providing means for
removing the slices from the water and wherein said slicer cage,
when operatively rotating in the body of water, generates a vortex
in the water tending to entrap the slices therein and further
including the step of directing the slices away from the vortex and
towards the means for removing the slices.
5. The process according to claim 4 wherein submerged jets of water
direct the slices away from the vortex towards the product removing
means.
6. The process according to claim 4 wherein submerged compressed
air jets direct the slices away from the vortex towards the product
removing means.
7. The process according to claim 1 wherein said slicer cage
generates a vortex in the body of water tending to entrap the
slices therein and further including the step of projecting
submerged jets of compressed air adjacent to the vortex to
encourage the slices to migrate towards product removal from the
body of water.
8. The process according to claim 1 wherein the food product is
centrifugally forced from the rotary cage through the knives at a
plurality of arcuately spaced locations on the slicer.
9. The process according to claim 4 and removing the slices from
the body of water along an upwardly inclined path into the air and
wherein the submerged water jets are projected substantially in the
direction of the path of slice removal.
10. The process according to claim 4 wherein the submerged water
jets are oriented to project a stream of water in a direction
substantially normal to the rotor rotational axis.
11. The process according to claim 4 wherein the submerged water
jets are oriented to project a stream of water in a direction
substantially parallel to the rotor rotational axis.
12. The process according to claim 4 wherein the submerged water
jets are oriented to project a stream of water in a direction
tangential to the rotor periphery.
13. In the process of simultaneously washing and slicing a raw
potato, the steps comprising: furnishing a vat supplied with
washing water and having an inclined takeout conveyor positioned
with its lower end submerged in the water and its upper end
extending above the water surface, arranging a potato slicer with
its potato supply inlet above the water surface and its potato
slices discharge positioned above the lower end of the takeout
conveyor and below the water surface, supplying potatoes to the
slicer through the potato supply inlet while operating the slicer
causing potato slices to be discharged underwater thereby directly
and forcefully cleaning the surfaces of the slices of dirt, starch
and burst potato cells, circulating the washing water in a current
passing downwardly through the conveyor at a force such that the
potato slices are attracted to and dispersed upon the conveyor,
operating the conveyor in a direction to remove the slices from the
water and the vat.
14. The process of claim 13 wherein operation of the potato slicer
generates an underwater vortex tending to entrain slices therein,
and controlling the vortex by impinging jets of fluid against the
vortex to dislodge from the vortex the entrained slices serving to
encourage the slices to disperse and lodge upon the takeout
conveyor.
15. The process of claim 13 and providing jets of water circulating
in the vat.
16. The process of claim 13 and providing fluid jets of an inert
gas circulating in the vat.
17. A process for washing and simultaneously slicing a relatively
firm fruit or raw vegetable food product, the steps comprising:
providing a batch of the food product for slicing; providing a
flume having mounted therein a centrifugal slicer equipped with a
rotatable cage positioned radially inwardly of a fixed array of
product slicing knives; providing a volume of water in the flume to
serve as a water bath and to set the water level so as to cover the
product slicing knives; delivering the food product to the
centrifugal slicer; rotating the slicer cage with the food product
therein to force the food product through the knives and thence
into the water, the slices being impelled through the water at
velocity sufficient to simultaneously slice and wash starch and
broken cell particles from the surfaces of the slices; creating a
flow of water from the flume for moving the food product slices
therefrom in a stream of water; receiving the stream of water and
slices below the flume and recirculating the water back into the
flume; and removing the slices from the water for further
processing.
18. The process according to claim 17 wherein the water returned to
the flume is projected along the flume so as to urge the slices
away from the slicer and to disperse them from the flume.
19. The process according to claim 17 wherein the slices are
removed from the water along an upwardly inclined path into the
air.
20. The process according to claim 18 wherein the water returned to
the flume is projected in a direction substantially tangential to
the slicer rotor.
21. Apparatus for simultaneously washing and slicing relatively
firm raw food products such as potatoes and fruits, comprising: a
frame; a flume of generally circular configuration mounted on said
frame and equipped with a discharge chute; a centrifugal vegetable
slicer having a slicing head operatively mounted in said flume; a
tub serving to contain a body of water mounted on said frame below
said flume discharge chute; an inclined conveyor arranged in said
tub serving to receive slices from said flume discharge chute;
means for circulating a stream of water from said tub into said
flume sufficient to maintain a water level in said flume to cover
said slicing head; and means for operatively driving said slicer so
as to thrust slices therefrom into the surrounding water at a
velocity sufficient to simultaneously slice and wash starch and
broken cell particles form the surfaces of the slices.
22. The apparatus of claim 21 wherein said flume is configured as a
volute.
23. The apparatus of claim 22 wherein said centrifugal slicer is
mounted substantially at the axis of the volute flume with said
slicer drive means disposed beneath said flume.
Description
FIELD OF THE INVENTION
[0001] This invention is generally directed to the field of
preparation of vegetable such as potatoes, plantains and the like
prior to frying, baking or drying and more specifically relates to
slicing a vegetable product to the desired thickness and
simultaneously washing the sliced vegetable for removal of starch,
ruptured cells and the like.
BACKGROUND OF THE INVENTION AND PRIOR ART
[0002] In the process for the preparation of potato chips, for
example, it is commonly found that the potatoes are first treated
to the gross removal of dirt from the whole potatoes. Then the
potatoes may undergo skin removal in a peeler, although this is not
always the case, and are then forwarded to a slicer which cuts the
potatoes to the desired thickness, usually on the order of 0.60
inches thickness. In the slicing operation the potato body is
penetrated by a metal blade which ruptures the vegetable cells and
leaves a residue or film of starch and broken cells dispersed over
the surfaces of the slices. The presence of the film is undesirable
in subsequent processing steps such as frying or baking although
for certain chip styles the presence of the film of starch is
tolerated. However, washing the slices in a water bath is the
common practical method of cleaning the starch and ruptured cell
film from the slices. In that step, the slices are deposited into
the water bath either directly from the slicer or from a conveyor
belt which carries the slices from the slicer outlet located
remotely from the bath. The bath for washing the slices may have
agitation supplied therein to promote a vigorous action of the
water upon the surfaces of the slices to achieve effective removal
of the starch film. The washed slices were removed from the bath
typically upon an inclined conveyor and when removed from the water
may then be subjected to water sprays and/or an air blast to remove
residual starch particles and water film from the surfaces of the
slices. Thus prepared, the potato slices are advanced to additional
processing steps leading toward the desired finished products,
usually fully cooked chips.
[0003] French-fried potatoes in their preparatory processing steps
undergo a step of cutting the whole potatoes into strips generally
sized to resemble the finished fried product. A successful method
of potato strip cutting has been to propel, such as by pumping, the
potatoes in a fast-moving charge of water against and through a
fixed, crisscross array of knives or other potato cutters. This
splits the potatoes into strips in the presence of water employed
to drive the vegetables through the knives or other cutters. See
U.S. Pat. No. 5,042,342 to Julian assigned to Lamb-Weston, Inc. of
Iennewick, Wash. U.S. Pat. No. 5,168,784 to Foster et. al assigned
to Universal Frozen Foods, Inc. of Twin Falls, Id.; and U.S. Pat.
No. 5,179,881 to Frey et. al. assigned to McCain Foods Ltd. of
Florenceville, Canada.
[0004] One important objective of this invention is to eliminate
the separate washing step following slicing in vegetable processing
through combining the slicing and washing step for efficient
removal of starch film from the sliced pieces.
SUMMARY OF THE INVENTION AND OBJECTS
[0005] In summary the invention resides in a process of
simultaneously washing and slicing a raw vegetable such as
potatoes, apples, sweet potatoes, cassava, plantains, beets,
onions, water chestnuts, carrots, turnips, cabbage and sugar beets
and the like, the process including the steps of providing a flume
or vat of washing water equipped with an inclined takeout conveyor
positioned with its lower end submerged in the water and its upper
end extending above the water surface, positioning a vegetable
slicer with its product reception inlet above the water surface and
its slice discharge outlet positioned below the water surface. The
vegetables are supplied to the slicer inlet as it is operating so
that the slices are discharged underwater serving to directly and
forcefully clean the slice surfaces of dirt, starch and burst
cells. The water is circulated in a current at a force such that
the slices are urged toward or attracted to and dispersed upon the
conveyor which is operated to remove the slices from the wash water
for further processing.
[0006] An object of the invention is to provide an improved process
for the preliminary preparation of slice-able vegetables wherein
the washing and slicing steps may be undertaken simultaneously
thereby effect a savings in processing time and equipment
expense.
[0007] Another object of the invention is to provide an efficient
combined processing step of slicing, washing and dispersing the
washed slices on a takeout conveyor in an arrangement which
minimizes slice overlap thereby reducing the tendency to form
clumps of the sliced product in subsequent cooking including frying
steps.
[0008] Yet another object of the invention is to provide for the
substantially complete removal of slices from the slice washing
bath irrespective of the vortexes or turbulence therein.
[0009] Still another object of the invention is to provide a
process for economical slicing and washing of potatoes preparatory
to frying which is efficient in the use of equipment and time and
is labor saving.
[0010] Additional objects and features of the invention will be
readily understood and appear below in the drawings and description
of preferred embodiments of our invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] FIG. 1 is an isometric view from above showing a vegetable
slicing and washing apparatus specifically adapted for practicing
the process of the present invention;
[0012] FIG. 2 is a plan view of the vegetable slicing and washing
apparatus shown in FIG. 1;
[0013] FIG. 3 is an elevation sectional view on an enlarged scale
taken in the direction of the arrows 3-3 of FIG. 2;
[0014] FIG. 4 is a perspective view on an enlarged scale of the
stator and rotor cage of the vegetable slicer shown in FIG. 3;
[0015] FIG. 5 is a plan view from above on a reduced scale of the
stator and rotor cage assembly shown in FIG. 4;
[0016] FIG. 6 is an elevation view of the stator and rotor cage
assembly shown in FIG. 5.
[0017] FIG. 7 is an isometric view from above showing another
preferred embodiment of the invention in a vegetable slicing and
washing apparatus specifically adapted for practicing the process
of the present invention;
[0018] FIG. 8 is a plan view of the vegetable slicing and washing
apparatus shown in FIG. 7; and
[0019] FIG. 9 is an elevation view, partially broken away, of the
apparatus shown in FIG. 7.
DESCRIPTION OF THE PREFERRED FORMS OF THE INVENTION
[0020] Referring to the drawings FIGS. 1-3, there is shown a first
preferred embodiment, an apparatus 10 especially adapted for
carrying out the principles of the invention in simultaneously
slicing and washing a vegetable product. The vegetable product may
be any from the group comprising potatoes, apples, sweet potatoes,
cassava, plantains, beets, onions, water chestnuts, cabbage,
carrots, turnips and sugar beets. The slicer-washer apparatus 10
includes an upstanding frame 11 which supports a metal tub or bath
12 which is generally wedge-shaped in elevation as seen in FIG. 3
and, as shown in plan view in FIG. 2, is generally rectilinear. An
important function of the tub 12 is to contain a body of water 13
as indicated by the wavy lines of FIGS. 1 and 3. The purpose of the
water is to serve as a medium for washing broken cells, starch
particles, dirt and the like from a multiplicity of vegetable
slices 14 as symbolized by the oval elements in FIGS. 1-3.
[0021] A bottom wall 16 of the tub 12 is inclined upwardly as
clearly shown in FIGS. 1 and 3. A sliced product take-out conveyor
17 is operatively mounted in the slicer-washer apparatus 10 to
extend substantially the full length of the bottom wall 16 of the
tub 12. The conveyor 17 is inclined so as to present an upper end
of the conveyor to project above the side walls 12a, 12b of the
tub. The conveyor 17 may receive vegetable slices 14 in the water
bath 13 and will convey them in the direction of the arrows 18a
upwardly and out of the water 13 to a take-away conveyor (not
shown). The conveyor 17 is driven by a variable speed electric
motor drive 19 so that the motion of the top conveyor runt is in
the direction of the arrow 18a and the return run of the conveyor
moves in the direction of the arrow 18b, shown in FIG. 3. The
product take-out conveyor 17 is equipped with a belt composed of a
woven wire mesh thus having substantial openings permitting a
current of water to flow there through. The water circulation
pattern will to be described more fully below.
[0022] A pair of powered vegetable slicer apparatus 21 may be
operatively mounted at one end of the tub 12 in a manner so as to
present the operative slicing mechanism or cutting head 22
submerged in the body of water 13 contained in the tub, as appears
in FIG. 3. Although in the drawings of this disclosure, two
vegetable slicers 21 are shown, the number may vary as conditions
warrant. A single slicer may be appropriate for applications of
modest capacity while 2, 3 or more slicers 21 may be appropriate
for applications wherein a larger volume of sliced vegetable
product is required.
[0023] A rotary slicer found quite suitable for the present
application is Model CC, manufactured by Urschel Laboratories, Inc.
of Valparaiso, Ind. 46384. To permit effective operation of the
rotary slicer Model CC within the principles of the present
invention, we have made certain desirable modifications. More
specifically, the slicer cutting head 22 is totally exposed in the
body of water 13 so that the resulting slices 14 will be unimpeded
by product deflecting guards or the like. This is achieved by
removal of the covers and guards which are normally mounted upon
the slicer so as to protect users from contacting the cutting head
and also for the purpose of directing downwardly the sliced
products in the normal operation of the slicer 21. Referring to
FIGS. 4-6, the cutting head 22 is equipped with a plurality of
knives 23, circumferentially spaced apart with respect to a support
ring 24. The individual knives 23 are held in the assembly by a
knife clamp 26. Provisions are made on the cutting head 22 so as to
insure that the slices 14 which exit through the cutting slots will
do so in a substantially unobstructed manner to minimize
deformations or bruising of the slices. More particularly, the
various, normally protruding metal surfaces such as the fasteners
27 or flanges and the like are either removed or countersunk to a
degree so that no metal obstruction will protrude into the path of
the slice 14. For this reason the slice 14 will exit the cutting
head 22 in a clean and undamaged state. In the condition when the
guards are in place, as is the case where the slicer is usually
operated in the "dry," the presence of the various protruding
elements and fasteners is not critical. Evidentially the slice free
falls through the air in a manner that avoids noticeable damaging
to the sliced product. When slicing vegetables submerged in water,
the opposite is true and for this reason steps are taken to provide
a clear unimpeded path for the slice to emerge from the knife slot
and to free fall into the surrounding water bath. This provision
minimizes unacceptable damage to the slices.
[0024] It should be understood that the cutting head of the
vegetable slicer comprises a stator which serves as a mounting
frame for the fixed knives 23. A motor driven rotor cage 28 is
mounted for rotation within the stator, the rotor cage being
equipped with spaced-apart, vertically extending flights 29. These
flights, arranged along the perimeter of the rotor cage, serve to
engage with and drive the vegetable products with a centrifugal
force with the result that the potatoes, for example, are urged
into the slicing action against the fixed knives 23. The slice
taken from the body of the vegetable is pushed through the knife
slot and free falls into the surrounding body of water. The
remainder of potato still within the rotor cage of the slicer
continues in centrifugal motion and engages another stationary
knife mounted in the stator whence another slice is removed from
the potato to free fall into the surrounding body of water. In this
action it will be apparent that the vegetables are simultaneously
sliced and washed immediately upon exit from the knife slots in the
cutting head 22. The rotor cage 28 operates submerged in the water
bath and thereby generates some turbulence which may sometimes
resemble a vortex-like current of water flow which will be
discussed below.
[0025] Referring again to FIGS. 1 and 3, each slicer 21 is equipped
with a feed hopper 31 into which the whole potatoes or other
vegetables are deposited. The feed hopper 31 is supported by a
vertically extending post 32 arranged on a box-like support 33
which serves as an enclosure for the variable speed motor drive
(not shown). The motor drive unit in the slicer includes a gear
reduction unit and a shaft which extends horizontally through a
housing 36 (FIG. 3) and couples to a shaft for driving the rotor 28
of the cutting head 22. Thus it will be understood that in the
intended operation the vegetable product is fed continuously into
the slicer 21 though the feed hopper 31. The product descends by
gravity into the cutting head 22 positioned in the water bath.
[0026] It will be understood, however, that due to the rotational
forces applied to the cutting head, the water which may reside
therein while the rotor is in the static state is driven therefrom
when the working rotation of the rotor is begun. Thus the product
descends into a virtually water free space immediately before the
slicing action commences. There within the rotor the vegetable
product is forced centrifugally by the flights 29 of the rotor and
driven into the stationary knives serving to cut the vegetable
progressively into individual slices 14 in the presence of water
which surrounds the rotor exterior.
[0027] The slices issue immediately from the cutting head 22 and
project or pass freely into the surrounding water 13 and are thus
washed on all surfaces. The slices 14 in their ejection from the
cutting head follow a path to sink generally downwardly in the
water and finally migrate onto the take-up conveyor 17. Control of
water currents in the bath is maintained so as to insure that
substantially all of the slices take a path so as arrive onto the
takeout conveyor. Through this action very few slices are "trapped"
in back eddies for long periods in the tub during the slicing and
washing operation.
[0028] A continuous, low velocity flow of water may preferably be
maintained in the slicer/washer 10 to achieve a number of desired
objectives. First, it is desirable to urge the slices to disperse
into a somewhat broad pattern for their resulting placement onto
the product conveyor 17. This is to minimize stacking of slices one
upon the other when they come to rest on the conveyor. Second,
water flow may be directed from jets nozzles discharging into the
bath in at plurality of locations and directions; for example, in
the vertical and horizontal general directions. Also, stator vanes
(not shown) may be positioned at various attitudes in the bath to
control the eddies. This is to overcome and counteract to a degree
the vortex-like or turbulent effects in the water created by the
operating action of the rotary slicer 21. We recognize that it is
highly desirable to prevent the vegetable slices from stagnating in
the bath from being trapped in back eddies or in the vortex like
turbulence. By these steps we control the turbulence at least to
the degree that substantially all of the vegetable slices come to
reside rather quickly on the conveyor. Third, the constant water
circulation serves to insure that vegetable particles or other
debris carried into the bath will migrate into the sump 16a
arranged in the bottom wall 16. The purpose is to removed these
materials continuously from the system so as to maintain a
relatively clean washing medium.
[0029] Referring particularly to FIGS. 1-3, the water circulation
circuit or pattern includes a motor-driven centrifugal pump 38
which is arranged in the water flow circuit which includes a
suction line 39. This is arranged in communication with the sump
16a (for fines removal) and the current or water flow is generally
downwardly into the sump so as to create a current which passes
through the wire mesh conveyor belt of the conveyor 17. The slices
are urged by this current towards the belt. The output of the pump
38 is delivered into a main feed line 41 which branches into an
upper feed line 42 and a lower feed line 43, best shown in FIG. 1.
A plurality of risers and jet nozzles 44 are coupled to the lower
feed line 43, the nozzles projecting generally horizontally into
the tub 12 for discharging streams of water below the rotary slicer
21. The discharge nozzles 44 are disposed to project streams of
water at controllable velocities into the general zones where
vortex like turbulence is encountered by the slices. The water
currents from the nozzles create a flow pattern which counters the
back eddies and encourages the slices to be better distributed upon
the takeout conveyor belt. Four such nozzles 44 are illustrated in
FIG. 2, but the number of the nozzles and their positions may vary
depending upon the energy needed to disrupt the back eddies or
other turbulence which tends to trap slices.
[0030] Similarly, the upper feed line 42 is equipped with jet
nozzles 46 projecting generally vertically downwardly into the body
of water in which the slices are washed. The vertical nozzles 46
are disposed to project streams of water at controllable rates into
the general zones where the slices tend to be entrapped whether
from the turbulence generated by the rotary slicer or from various
flow effects within the tank. Stator vanes may be positioned in the
tank to supplement the effects of the nozzles 44,46 and incertain
instances the stator vanes may be sufficient in themselves to
control the water currents and materially reduce the tendency of
slices to become trapped in back eddies or dead water.
[0031] In processing plants having a standing supply of compressed
air or of an inert gas supply it may be practical to substitute for
the plurality of water jets disclosed above a generally similar
array of gas or air jets for the purpose of urging the slices onto
the takeout conveyor and to discourage the slices from a long
residence such as being trapped in a dead water zone of the water
bath.
[0032] As the slices are removed from the tub on the conveyor 17,
they may receive a final cleaning spray from the transverse spray
system 47 arranged adjacently to the discharge end of the conveyor
17 as shown in FIGS. 1-3, although this is not required in all
instances. Thus, vegetable products such as potatoes having been
deposited into the slicer 21 are sliced and simultaneously washed
in an action wherein the slices are propelled outwardly from the
slicer head into the body of water and are there stirred or mixed
by the jets flowing from the nozzles 44, 46 so as to be disbursed
over the conveyor belt 17 upon which they are removed from the
slicer/washer 10. Immediately prior to the discharge from the
conveyor 17, the slices receive a finishing spray 47 to remove any
residual particles from the slice surfaces prior to further
processing which includes frying or baking in apparatus well-known
in the field.
[0033] Second Preferred Embodiment
[0034] A second preferred embodiment 50 of the invention for
simultaneously slicing and washing vegetables is illustrated in
FIG. 7,8 and 9. The vegetable products that can be efficiently and
effectively treated in the apparatus 50 include all those listed
above regarding the first preferred embodiment 10.
[0035] The slicer-washer apparatus 50 includes an upstanding frame
51 which supports a flume 52 of generally spiral or volute
configuration in plan as clearly shown in FIGS. 7 and 8. A flume
discharge or output trough 53 extends outwardly from the spiral or
volute form and is positioned to overhang a generally wedge shaped
metal tub 54 that serves to contain for recycling a body of washing
liquid, preferably clear water. The configuration of the tub 54 and
flume 52 is such that the top edges of the sidewalls of the flume
52 and of the tub 54 are of such a height as to permit a common
water level to be maintained if that is desired. However in one
mode of operation the washing action can take place principally in
the flume with the run off of water and washed slices falling into
the tub 54 from which the slices are removed. And it is apparent
that liquid, and any slices entrained therein, flowing from the
flume trough 53 will pass into the tub 54. The frame 51 also acts
to support the tub 54 as indicated in FIGS. 7 and 9. The water used
in the system and recycled from the tub 54 serves as a medium for
washing broken cells, starch particles, dirt and the like from the
vegetable slices.
[0036] The bottom wall of the tub 54 is inclined upwardly as
clearly shown in FIGS. 7 and 9 and a sliced product take-out
conveyor 56 is operatively mounted in the tub 54 and is inclined so
as to present an upper end of the conveyor 56 extending above the
normal high water mark. The lower end of the conveyor 56 may be
position in the tub 54 below the flume discharge trough 53 as shown
in FIG. 9. Slices migrating in the water flow from the flume 52
into the tub 54 and the water bath maintained therein will be
received upon the conveyor 56 and conveyed upwardly out of the
water to a take-away conveying unit (not shown) for subsequent
processing. The conveyor 56 is driven by a variable speed, electric
motor drive 57 so that the motion and action of the top run of the
conveyor will remove slices from the tub 54. The product take-out
conveyor 56 is equipped with a woven wire mesh belt or the like
permitting water to pass freely there through while minimizing
water carry-out from the water bath within the tub 54.
[0037] Operatively mounted within the "eye" of the spiral or volute
flume 52 is a vegetable slicer apparatus 58 and is arranged in a
manner so as to present the operative slicing mechanism or cutting
head 59 submerged below the normal operating water level maintained
in the flume 52 and conjoined tub 54 as shown clearly in FIG. 9. A
rotary slicer found suitable is Model CC identified above as
manufactured by Urschel Laboratories, Inc. This slicer provides the
stator or slicing head and rotor components incorporated in the
present invention. A drive system 61 is provided to enable the
slicer head to be operatively mounted directly to the bottom of the
flume 52. In operation the slicer apparatus 58 is that stated above
concerning the slicer 21 and the principles of operation are those
mentioned above and so will not be detailed further. Suffices to
mention is that upon start-up of the slicer 58 water reposing in
the submerged rotor when stationery is expelled upon rotor
rotation. Thus vegetable products introduced for slicing into the
slicer's cutting chamber will be initially dry there but during
slicing will be simultaneously instantly sliced, wetted and washed
or scrubbed as the vegetable slices pass through the slicer cutting
slots into the surrounding body of washing liquid within the flume
52.
[0038] The slicer drive mechanism 61 including an electric motor,
gear box, etc. is arranged beneath the flume 52 as indicated in
FIGS. 7 and 9.
[0039] As shown best in FIGS. 7 and 8, a downwardly inclined
vegetable product feed chute 62 is mounted on the flume 52 by the
gusset plates 63 positioned on opposite sides of the chute 62. If
desired, adjustment means may be provided to vary the angle of the
chute inclination or orientation with respect to the slicer's
product reception chamber.
[0040] As viewed in FIG. 8 it will be understood that in operation
the slicer rotor rotates in a clockwise direction and thereby
ejects slices into the body of water surrounding the rotor. The
slicer cutting head 59 is arranged spaced apart from the sidewalls
of the flume, as shown, and there is thus provided a flow channel
volute 64 for slice movement in a cleaning action from the slicer
head 59 along a generally spiral path defined outwardly by the side
wall of the flume 52. A current of water is circulated along the
flow channel 64 so as to urge the slices in a washing action along
a path over toward the flume discharge and slice dispersion trough
53 and thence into the take out conveyor 56 mounted in the tub 54.
The slice washing water passes from the flume in a cascade of about
{fraction (1/2)} to 2 inches in depth as it moves over the lip of
the dispersion trough and thence falls downwardly through the mesh
belt of the take out conveyor 56 and into the water containment tub
54 for subsequent reuse in slice washing.
[0041] To this end a water re-circulation system 66 is incorporated
in the apparatus 50 and includes a pump 67 having its suction inlet
in communication with a water overflow pipe 71 arranged in a lower
portion of the tub 54. The pump 67 discharges into the volute
through a manifold 68 that is coupled to the flow nozzles 69
disposed at one end of the flow channel 64, as clearly indicated in
FIGS. 7 and 8. In a recirculating operation, the pump 67 delivers a
stream of water to the flow nozzles 69 positioned in the spiral or
helical flow channel 64 to urge the slices into the flume trough 53
and thence into the tub 54, the pump withdrawing water from the
lower portion of the tub 54 thereby creating therein a downward
current through the wire mesh conveyor belt that attracts slices
onto the belt of the take out conveyor 56. It will be understood
from the above that the water circulation pattern and pump
operation is designed to establish a water level in the flume
volute sufficient to cover the rotor and stator portions of the
slicer and maintain them in a submerged condition. Thus, when the
slices of the vegetable product are ejected from the slicer, they
are immediately scrubbed by the body of water in which they are
received. The efficient and effective scrubbing action upon the
vegetable slices is believed to be attributable to the relatively
higher speed of the slices as compared to that of the water in the
flume as the slices are propelled from the slicer into the water
flowing in the volute.
[0042] Simultaneously Slicing and Cooking
[0043] Simultaneously slicing and cooking vegetables can be carried
out in the apparatus disclosed herein. For example either the
apparatus 10 or 50 can be charged with a sufficient volume of
cooling oil at least to a level to cover the rotor and stator of
the slicer 21, 58. Operating the slicer with vegetables introduced
as mentioned above will not only clear off the broken cells from
the slices but will commence the cooking of the slices. Commonly
cooking oil is maintained in a temperature range of from 275
degrees F. to 450 degrees F. The tub can be directly fired so as to
maintain the desired cooking temperature or a remotely located heat
exchanger can be coupled to the tub 12, 54 with an appropriate
piping and temperature control system (not shown). Potato slices
are aptly treated in this slicing and cooling process and
plantains, apples and the like may also be so treated. Upon cooking
for the desired time the slices can be removed from the tub with
the take out conveyor 17,56 and passed along the processing line
for the customary post cooking operations, weighing, packaging,
etc. This procedure represents a substantial savings from the
customary product cooking and handling equipment.
[0044] While the method for simultaneously slicing and washing
vegetables as well as the method for simultaneously slicing and
cooking vegetables has been described above in connection with the
preferred apparatus 10 and 50 for carrying out the invention, we do
not intend to limit the practice of the invention to the particular
apparatus disclosed herein, but on the contrary, it is intended to
cover the various alternatives, modifications and equivalent steps
as may be included within the spirit and scope of the invention as
defined in the appended claims.
* * * * *