• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Cleaning facility for cured food products and corresponding procedure. The installation (1) comprises at least one support bracket (2) of the food products and at least one rubbing element (12). It also comprises a first circuit (4) that supports the rubbing elements (12), a washing element (14) and a drying element (16). The installation (1) presents a cleaning position, in which the rubbing element (12) rubs and cleans the surface of the food product (100), a washing position, in which the washing element (14) can apply a washing agent on the rubbing element (12) and a drying position, in which the rubbing element (12) is dried by the drying agent. The displacement of said rubbing elements (12) between the cleaning, washing and drying positions is carried out by the first circuit (4). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2573343A1
    申请号:ES201630302
    申请日:2016-03-15
    公开日:2016-06-07
    发明作者:Francisco Montero Arcas
    申请人:Francisco Montero Arcas；
    IPC主号:
    专利说明:


    CLEANING INSTALLATION OF CURED FOOD PRODUCTS AND CORRESPONDING CLEANING PROCEDURE

    DESCRIPTION 5
     Field of the Invention

    The invention relates to a cleaning installation of cured food products comprising at least one support holder for the food products and at least one rubbing element.
     State of the art

    Cured products, such as loins, cheeses, hams or the like, after their curing stage 15 accumulate a non-negligible amount of waste on their surface. These residues may be acceptable amounts of fungi and yeasts, dust, fat or others. For reasons of food hygiene and appearance these wastes must be disposed of.

    Salt cured ham is an example of this problem. After the curing period after 20 to the salting stage, which can last between six and seven months, the ham accumulates a remarkable amount of fungi and yeasts, dust, fat and other residues. These residues must be removed before packing the boneless ham or wrapping it whole in the form of a leg, prior to its commercialization.
     25
    When the ham is sold whole in the form of a leg, it is known to immerse it in water and rub it with a brush. However, this traditional solution is problematic. First, the brush easily accumulates ham residues, such as fat, and the brush gets very noticeable. This makes it difficult to reuse the same brush for several hams. On the other hand, the immersion in water forces to have a drying stage of ham 30 that can last two or three days. Without this drying stage, fungi and yeasts would accumulate on the surface of the ham again making the previous wash useless. In the worst case, the ham could develop abnormal levels of fungi and yeasts or could rot easily when packed with a too high degree of humidity.
     35
    Another way to clean the ham when it is boneless to package it in the form of slices, is to remove the residues during the boneless stage, cutting the surface layers of the ham on which the waste is found. However, this operation is manual and not very hygienic. By removing the outer layer of one side of the ham, the opposite side, which is in poor hygienic conditions, rests on the boning table. 5 Due to this, on the table the residues that are on the skin of the ham accumulate, that is to say dust, fungi and yeasts or other residues. Thus, when turning the ham to clean the opposite side, the ham rests on a surface impregnated with the residues that were on the face that is processed in second place. Because of this, the first face, which had initially been cleaned, can become contaminated again. Therefore, this operation is unhygienic, slow and produces significant losses of product that would be desirable that could be avoided.

    The aforementioned problem of dust and other waste also appears in other types of cured products, such as sausages, loins, cheeses or the like. In all these cases, it is necessary to guarantee optimum hygienic conditions of the product at the end of the curing stage for its subsequent commercialization without sanitary risk.
     Summary of the invention
     twenty
    The invention aims to provide a cleaning installation of cured food products of the type indicated at the beginning, which allows to clean and process cured food products efficiently and quickly, but providing optimum hygienic conditions for both the product and the installation.
     25
    This purpose is achieved by means of a cleaning installation of cured food products, characterized in that it also comprises a first closed circuit on which said at least one rub element is mounted, a washing element comprising a washing agent for washing said rub element, and a drying element comprising a drying agent for drying said rub element, said installation having a cleaning position of said food products, in which said rub element and at least one food product, held in said at least holding support, they come into mutual contact and said rubbing element and said at least holding support are mobile relative to each other so that said relative movement causes the surface of said food product to be rubbed and cleaned , a position of 35
    washing, wherein said rubbing element and said washing element are mutually facing each other, so that said washing element can apply a washing agent on said rubbing element and a drying position, in which said rubbing element and said drying element are mutually facing each other, so that said drying element can dry said rub element by means of said drying agent and because the displacement of said at least one rub element between said cleaning, washing and drying positions it is done by said first circuit.

    The installation according to the invention has application in all types of cured products and especially those products that during their curing process tend to accumulate dust and grease and develop fungi and yeasts. These types of products must be cleaned prior to marketing.

    Among the cured products capable of being cleaned with the installation object of the present invention are products of the type comprising hams, loins, cheeses, sausages, which develop fungi and yeasts that must be cleaned prior to commercialization.

    In the invention, the concept of cured product refers to a product that is dehydrated as an integral part of its manufacturing process. An example of this procedure is the addition of nitrifying salts to dehydrate the product.

    The installation according to the invention, as described in the preceding paragraphs, provides a series of very relevant advantages over the state of the art.
     25
    First of all, it should be noted that the cleaning of cured food products is carried out under hygienic conditions far superior to those described above. In particular, the washing and drying stages are what provide these remarkable advantages.

    Thanks to the washing step with a washing agent suitable for dissolving residues such as dust, grease or fungi and yeasts, the rubbing elements are achieved in perfect conditions; clean and free of fungi and yeasts or fat. In the state of the art, it is precisely these residues that could contaminate the cleaned products after the rubbing elements have already been used for the first time. This wash
    It provides this first stage of hygienic improvement, since the rubbing elements leave the washing stage in perfect conditions for subsequent cleaning.

    Then, thanks to the drying stage with the drying agent, the rub elements are completely dry. Precisely, humidity is one of the factors that favors the growth of fungi and yeasts. Therefore, drying of the rub elements prevents the application of moisture on the product during the cleaning stage. This has a direct impact on the elimination of the risk of an eventual proliferation of new fungi and yeasts on the food product due to moisture.
     10
    Finally, thanks to the dry cleaning, the products can be processed much faster. Dry cleaning can eliminate the subsequent drying stage provided in the state of the art.

    In addition, the invention encompasses a number of preferred features that are the subject of the dependent claims and whose utility will be highlighted later in the detailed description of an embodiment of the invention.

    Another of the known problems is to achieve an installation with reduced maintenance and that operates at a high cleaning speed. A possible solution for the cleaning stage would be that the rub elements were oscillating brushes. However, preferably the rubbing element is rotatably mounted on said at least one first circuit, being able to rotate on an axis of the rubbing element itself. This configuration avoids unnecessary inertia in the installation and provides faster cleaning speed. Thanks to the balanced movement of the rub elements, less breakdowns will also occur. 25

    Also with the aim of minimizing dead time in the process, in an embodiment of the invention, the installation comprises at least three rub elements arranged on said first circuit, so that when a first rub element is is in said cleaning position, another second rub element is in the washing position and the third rub element is in the drying position. This ensures that a rubbing element is available at all times to clean the food product.

    In another preferred embodiment which aims to minimize the space occupied in the cleaning zone, in the installation said first circuit is a rotating carousel on a first vertical carousel axis, and said at least one support support moves relative to said carousel in a direction perpendicular to said first carousel axis.
     5
    In an alternative embodiment, said first circuit is a rotary carousel on a first horizontal carousel axis, and said at least one support bracket moves relative to said carousel in a direction perpendicular to said first carousel axis. This embodiment has the notable advantage that the washing zone can be placed in the lower zone of the machine. This moves the moisture source away from the cleaning zone of the product. Therefore, the installation favors cleaning in the absence of moisture. In addition, when a fluid washing agent is used, it is easier to collect the fluid by gravity in the lower area of the installation. Finally, the horizontal orientation of the cleaning means facilitates the cleaning of several products simultaneously that when moving in the vertical direction, are oriented in a favorable direction that does not twist during the rubbing of the surface. This does not happen in the case that the rubbing means are oriented in the vertical direction and rotate around this vertical axis.

    In another embodiment said washing element comprises a tank containing said washing agent in a liquid state and said tank being mobile between a position away from said rubbing elements and said washing position, and in said washing position said elements rubbing they are immersed, at least partially, in said washing agent. This arrangement favors the application of the washing agent on the entire surface of the rubbing means.
     25
    As already mentioned, it is also very important that the cleaning area has the minimum possible humidity to prevent accidental proliferation of undesirable fungi and yeasts. For this, in another embodiment said tank comprises splash means adapted to prevent that during washing of the rub elements, when they are in the washing position, said washing agent splashes on the rub elements that are found in cleaning position.

    In order to guarantee greater productivity, in a particularly preferred way, the installation comprises a second closed circuit identical to said first closed circuit, said first and second circuits being arranged relative to each other, 35
    so that in said cleaning position, a rubbing element of said first circuit and a rubbing element of said second circuit are arranged so that they form a passage through which said at least one food product can be passed and said rubbing elements of said first and second circuits that are in the cleaning position can clean said surface of said food product, by different points. Thanks to this configuration, the need to rotate the food product is avoided to ensure that the entire surface is cleaned correctly. In this case, thanks to the two substantially facing cleaning elements, a passage is formed through which only by passing the product or food products in a linear displacement, they are already sufficiently clean. This leads again to faster cleaning. 10

    Especially preferably, said second circuit is also a rotating carousel on a second axis, which provides a very compact configuration of the installation.

    In another embodiment each of said first and second carousels comprises six rub elements, said first and second carousels facing each other so that in a cleaning position, two rub elements of said first carousel and two rub elements of said second carousel are facing two to two and form two consecutive steps through which said at least one food product can be passed and said rub elements can clean said surface of said food product, by different points and in two stages . This embodiment has a very important advantage over other configurations and is that the two pairs of rub elements provide a first stage of sufficient cleaning and a second subsequent stage of fine cleaning. In particular, when the food product passes through the first step, the rub elements that are in the cleaning stage are only slightly dirty because they come from the fine cleaning stage. In this stage the waste of greater magnitude is eliminated. Then, when the food product goes to the fine cleaning stage, it meets completely clean rub elements since they come from the drying stage. In this way, the risk of new growth of fungi and unwanted bacteria is reduced. 30

    In addition, when each carousel incorporates six rub elements, this allows other relevant functions to be incorporated. In this case, the installation further comprises a rinse element disposed between said washing element and said drying element. This rinse element makes it possible to apply, for example, clean water on the rub element that
    It comes from an earlier stage of washing. This favors the evacuation of waste in the rubbing media.

    Finally, in another embodiment said drying agent is hot air which is projected on said at least one rub element when it is in the drying position. This form of drying is preferred, since the degree of humidity is reduced more efficiently than for example by centrifugation.

    The invention also relates to a method of cleaning cured food products by at least one rubbing element comprising the step of cleaning said food products, moving said food products and said rubbing elements relative to each other, so that said relative movement causes rubbing and cleaning of the surface of said food product. Next, it also comprises the consecutive steps of washing said at least one rub element by applying a washing agent on said rub element and drying said rub element by said drying agent, and repeating the previous steps for each of the food products to clean.

    On the other hand, in a preferred embodiment, between said washing stage of said rubbing elements and said drying stage, it also comprises a rinsing stage at the exit of said washing stage.

    Likewise, the invention also encompasses other detail features illustrated in the detailed description of an embodiment of the invention and in the accompanying figures. 25
     Brief description of the drawings

    Other advantages and features of the invention can be seen from the following description, in which, without any limitation, preferred embodiments of the invention are described, mentioning the accompanying drawings. The figures show:

    Fig. 1, a perspective view of a first embodiment of the cleaning installation of cured food products according to the invention in an initial resting position. 35
    Fig. 2, a perspective view of the installation of figure 1, in the position of cleaning food products.
    Fig. 3, a perspective view of the installation of figure 1, in a transition from the cleaning position to the washing position.
    Fig. 4, a perspective view of the installation of figure 1, in the washing position. 5
    Fig. 5, a front view of the installation of figure 1.
    Fig. 6, a front view of a second embodiment of the food product cleaning facility according to the invention.
    Fig. 7, a perspective view of a third embodiment of the food product cleaning facility according to the invention. 10
    Fig. 8, a perspective view of the installation of Figure 7, in the transition from the cleaning position to the washing position.
    Fig. 9, a front view of a fourth embodiment of the food product cleaning facility according to the invention.
     fifteen  Detailed description of embodiments of the invention

    A first embodiment of the cleaning installation 1 of cured food products according to the invention can be seen in Figures 1 to 5.
     twenty
    The installation 1 comprises two support brackets 2 by way of transverse arms that protrude from a post 22. On these supports are cured food products 100, which in this case are hams.

    As will be seen below, the arms can be moved up and down to perform the cleaning stage of the food products 100. The support brackets 2 can move independently of each other. However, in an alternative embodiment they can operate in synchronization.

    On the other hand, it should be noted that as explained above, the invention has application in all types of food products 100 that are subjected to a healing stage, such as sausages, cheeses, loins. It is not ruled out that the installation can be used to clean smoked products that, despite not being strictly cured, also accumulate dust or other waste.
     35
    In this embodiment, the installation 1 comprises a first and a second circuit 4, 6 closed as a carousel. Each of these circuits 4, 6 has six rub elements 12 as a rotating cylindrical brush on its own axis of symmetry. However, the brushes could be replaced by cylinders covered with cloth-like fabrics, spongy materials or other alternatives that would allow the surface of food products to be rubbed properly. Nor is it strictly necessary that these brushes have a cylindrical shape, especially when they should not rotate on themselves.

    The first and second circuits 4, 6 rotate on a first and second horizontal carousel axes 8, 10. As can be seen, in this case, each of the clamping brackets 2 moves vertically with respect to the carousels in a direction A perpendicular to the first and second carousel axes 8, 10. If the support brackets 2 define a substantially vertical first plane and the first and second axes 8, 10 define a horizontal plane, the support bracket 2 of the hams to be cleaned, moves vertically on the first vertical plane and perpendicular to the horizontal plane containing the first 15 and second axes 8, 10. In addition, especially preferably, when one arm of the support bracket 2 moves upwardly, the opposite arm moves downwardly, as is appreciate in figure 3.

    In the invention, the concept "circuit" is understood as a closed path along which each of the rubbing elements 12 can be displaced or displaced to perform each of the stages provided in the cleaning procedure according to the invention. For example, a closed circuit could be a simple upper and lower lane. These rails define a closed path on which each of the rubbing elements provided in the installation can be moved. However, in the embodiment shown, each of one of the twelve rubbing elements 12 is mounted integral to its corresponding carousel, but can rotate on its own cylinder axis. This rotation can be carried out by an appropriate geared motor group. Especially preferably, each of the motors that drive the brushes can be independently controlled to adapt to the rotation speed of the corresponding stage. 30

    In the configuration shown, and especially in Figure 2, it can be seen that the installation has a cleaning position of the food products 100. In this position, the rubbing element 12 and the food products 100, fastened hanging from the support bracket 2, come into mutual contact in a passage zone 20. The rub elements 12 35
    they are the cylindrical brushes that rotate on their own axis. Thus, when the holding support 12 moves upwards with respect to the rotating brushes, the relative movement between the rubbing element 12 and the holding support 2 causes the surface of the food product 100 to be rubbed and cleaned.
     5
    As can be seen in the figures, the first embodiment of the installation 1 also comprises a second closed circuit 6 identical to the first closed circuit 4, the first and second circuits 4, 6, that is to say the carousels, being arranged with respect to each other. another, so that in the cleaning position, a brush or rub element 12 of the first circuit 4 and a brush or rub element 12 of said second circuit 6 are arranged so that they form the passages 20 through which food products 100 can be passed. In this way, the rubbing elements 12 of the first and second circuits 4, 6 that are in the cleaning position can clean the surface of the hams, by different points.
     fifteen
    It is precisely thanks to the fact that two rub elements 12 of the first carousel and two rub elements 12 of the second carousel are facing two to two that form two consecutive steps 20 through which the hams can be passed so that two pairs Rub elements 12 can clean the surface of the three hams, by different points and in two stages. In particular, in this case, the facing surfaces are cleaned especially preferably. As it has been seen before, this is a notable advantage, since it allows to provide a sufficient cleaning stage and a second stage of fine cleaning, which guarantees a much higher level of product hygiene. In addition, this significantly increases machine performance. The cleaning stage may be shorter than with a single cleaning roller. In other alternative embodiments, the brushes do not have to be perfectly faced.

    The installation also comprises a wash element 14 in the form of a tank containing a washing agent for washing the rub elements 12. Preferably, this washing agent may be a combination of water and detergent suitable for diluting fatty type residues 30 coming from food products. In the washing position, which can be seen in the lower part of the installation of Figures 1 to 5, the rubbing element 12 and the washing element 14 are facing each other. In this embodiment, the washing element 14 is a tank containing the washing agent in a liquid state. In the figures, it is also appreciated that the products move vertically, the cell being mobile in the direction 35
    vertical B between a position away from the rubbing elements 12 and the washing position. In this washing position, the rubbing elements 12 of the lower part of the installation 1 are submerged in the washing agent and preferably are rotated at high speed. Thanks to this immersion, the washing element 14 can apply the washing agent on the corresponding rubbing element 12. The centrifugal force favors the evacuation of the 5 residues from the surface of the rubbing elements 12.

    Following the washing element 14, the installation comprises a rinsing element 18. This allows the elimination of any detergent residues that could have accumulated in the washing stage. This stage, which is only provided in the event that the installation 10 has more than four rubbing elements in each carousel 12, again improves the hygiene of the brushes and as a consequence improves the cleaning conditions of the food product 100. To do this, the installation in a particularly preferred manner projects water or steam as a rinse agent on the corresponding rubbing elements 12.
     fifteen
    Finally, in this embodiment, the installation incorporates a drying element 16 comprising a drying agent for drying the corresponding rubbing element 12 at all times. With this, the installation also has a drying position, in which the rubbing element 12 and the drying element 16 are facing each other. Thus, the drying element 16 can dry the rubbing element 12 by said drying agent. As a preferred drying agent, it is planned to use hot air projected on the surface of the rub elements 12. However, the drying agent could also simply be the centrifugation or agitation of the rub means 12.

    As can be seen in the figures, in the installation according to the invention the displacement 25 of the rub elements 12 between each of the cleaning, washing and drying positions is carried out by means of said first circuit 4, that is to say by operating the carousel.

    In the figures, it can also be seen how the sequential stages of cleaning, washing, rinsing and drying are also simultaneous. Thanks to the six brushes on each carousel, when a first 30 rub element 12 is in the cleaning position, another second rub element 12 is already in the wash position and the third rub element 12 is clearing and finally , a fourth rub element 12 is already in the drying position. With this, it is achieved that the cleaning stage is always carried out dry. This is one of the most notable advantages over the procedures known in
    state of the art The advantages of this dry procedure have already been described in previous paragraphs.

    Thanks to the installation described in the preceding paragraphs, the cleaning process of cured food products according to the invention can be carried out. As can be seen, by way of example, once the hams have been placed in each of the support brackets 2 according to figure 1, a first arm with three hams makes a movement from the bottom of the installation 1 up to pass between steps 20 of the rub elements 12 performing the cleaning step. Simultaneously, the brushes adjacent and inferior to the cleaning brushes are only immersed in the corresponding tanks 10 to perform the washing step. The following brushes that have left the previous washing stage are in the rinsing stage. Also simultaneously the following brushes are in the drying stage. The fifth brush after the drying stage is on hold, while the sixth completely clean brush is in the fine cleaning stage. It is worth mentioning that what is represented here with brushes 15 should not be construed as limiting since it could be done with cloths, sponges or other materials. Once the hams have passed, as shown in Figure 2, the vats containing the washing agent are removed in a downward direction. Then, the first circuit 4 starts the rotation counterclockwise. When the rubbing element 12 of the fine cleaning stage of the first circuit is between the rubbing elements 12 of fine cleaning 20 and sufficient of the second circuit (see figure 3), the second circuit starts rotation clockwise. This prevents the collision between brushes. Once this rotation of the circuits is finished, the vats rise again so that the corresponding rubbing elements 12 are immersed in the washing agent. Then, the support brackets 2 rotate in the direction of the arrow C. The clean hams can now be unloaded, while those that need to be cleaned 25 are already placed in the lower position of the installation to start a new cleaning cycle.

    Other embodiments of the cleaning installation of cured food products according to the invention that share much of the characteristics described in the preceding paragraphs are shown below. Therefore, from now on only the differentiating elements will be described, while for the common elements reference is made to the description of the first embodiment.

    In the embodiment of Figure 6, the installation comprises two carousels with respectively three rub elements 12. This minimum number of elements of 35
    Rub 12 guarantees that when a first rub element 12 is in said cleaning position, another second rub element 12 will be in the washing position and the third rub element 12 will be in the drying position. Again, this significantly reduces the unproductive times of the installation 1. For the rest, the installation 1 has similar characteristics to that of the previous figures, although, in this case, 5 only one cleaning stage can be performed, that is to say that the installation does not provide a cleaning stage is enough, and a fine cleaning stage. On the other hand, in this case the rinse stage must be dispensed with.

    In the embodiment of Figures 7 and 8 the installation again presents two carousels 10 facing two of whose brushes are facing each other. Here the first and second circuits 4 are rotary carousels on a first and second axis 8, 10 of vertical carousel. In this case, the support bracket 2 moves relative to the carousels in a direction perpendicular to the plane containing the first and second carousel axes 8. This configuration is especially compact. fifteen

    Finally, the embodiment of Figure 9 is intended for short productions. Thus, in this case, the installation has a single carousel that has three brushes and each of them is in a cleaning, washing and drying position. In this case, as a single first circuit 4 is provided as a carousel, the operator himself must be in charge of rotating the food product 100 to clean its entire surface. This is not very advantageous in terms of installation speed, but finds application in companies on a small scale.

    In all cases described so far, the process according to the invention can be carried out. For this, first of all the food products must be cleaned, moving the food products 100 and the rubbing elements 12 relative to each other, so that the relative movement causes the surface of said food product to be rubbed and cleaned. Then the step of washing the at least one rub element is provided by applying a washing agent on the rub element 12 and finally drying the rub element 12 by means of the drying agent. These stages are repeated as many times as necessary.

    Especially preferably, as is the case of embodiments 1 to 5 and 7 to 8 between the washing stage of the rubbing elements and the drying stage, it also comprises a rinsing stage at the exit of said stage of washed.

    The embodiments described so far represent non-limiting examples, so that the person skilled in the art will understand that beyond the examples shown, multiple combinations between the claimed characteristics are possible within the scope of the invention.
    权利要求:
    Claims (14)
    [1]

    1.- Installation (1) for cleaning cured food products (100) comprising at least one support support (2) for said food products (100) and at least 5 rub element (12), characterized by which also includes
    [a] a first closed circuit (4) on which said at least one rub element (12) is mounted,
    [b] a washing element (14) comprising a washing agent for washing said rubbing element, and 10
    [c] a drying element (16) comprising a drying agent for drying said rubbing element,
    presenting said installation (1)
    [d] a cleaning position of said food products (100), in which said rubbing element (12) and at least one food product, held therein by at least one holding support (2), enter mutual contact and said rubbing element (12) and said at least holding support (2) are relatively movable with respect to each other such that said relative movement causes rubbing and cleaning of the surface of said food product,
    [e] a washing position, in which said rubbing element (12) and said washing element 20 (14) are mutually facing each other, so that said washing element (14) can apply a washing agent on said element rubbing (12) and
    [f] a drying position, wherein said rubbing element (12) and said drying element (16) are mutually facing each other, so that said drying element (16) can dry said rubbing element (12) by said drying agent and why
    [g] the movement of said at least one rub element (12) between said cleaning, washing and drying positions is carried out by means of said first circuit (4).

    [2]
    2. Installation (1) for cleaning cured food products (100) according to claim 30, characterized in that said rubbing element (12) is rotatably mounted on said at least one first circuit (4), being able to rotate on an axis of the rubbing element itself.

    [3]
    3.- Installation (1) for cleaning cured food products (100) according to claim 2, characterized in that it comprises at least three rub elements (12) arranged 35
    on said first circuit (4), so that when a first rub element (12) is in said cleaning position, another second rub element (12) is in the washing position and the third rub element (12 ) is in the drying position.
     5
    [4]
    4. Installation (1) for cleaning cured food products (100) according to any of claims 1 to 3, characterized in that said first circuit (4) is a rotating carousel on a first axis (8) of vertical carousel, and said at least one support bracket (2) travels with respect to said carousel in a direction perpendicular to said first carousel axis (8). 10

    [5]
    5. Installation (1) for cleaning cured food products according to any of claims 1 to 3, characterized in that said first circuit (4) is a rotating carousel on a first axis (8) of horizontal carousel, and said less support bracket (2) moves relative to said carousel in a direction perpendicular to said first axis (8) of 15 carousel.

    [6]
    6. Installation (1) for cleaning cured food products (100) according to claim 5 when it depends on claim 3 or 4, characterized in that said washing element (14) comprises a tank containing said washing agent in a state liquid and is mobile 20 between a position away from said rubbing elements (12) and said washing position, and in that in said washing position said rubbing elements (12) are immersed, at least partially, in said washing agent washed.

    [7]
    7. Installation (1) for cleaning cured food products (100) according to claim 25 6, characterized in that said tank comprises splash means (26) adapted to prevent during washing of the rub elements (12) when they are in the washing position, said washing agent splashes on the rub elements (12) that are in the cleaning position.
     30
    [8]
    8. Installation (1) for cleaning cured food products (100) according to any of claims 1 to 7, characterized in that it comprises a second closed circuit (6) identical to said first closed circuit (4), said first and second circuits (6) arranged relative to each other, such that in said cleaning position, a rubbing element (12) of said first circuit (4) and a rubbing element (12) of said second
    circuit (6) are arranged so that they form a passage through which said at least one food product and said rubbing elements (12) of said first and second circuits (4, 6) are located in cleaning position can clean said surface of said food product, by different points.
     5
    [9]
    9. Installation (1) for cleaning cured food products (100) according to claim 5 when it depends on any of claims 4 to 8, characterized in that said second circuit (6) is also a rotating carousel on a second axis ( 10).

    [10]
    10.- Installation (1) for cleaning cured food products (100) according to claim 10, characterized in that each of said first and second carousels comprises six rub elements (12), said first and second carousels being facing each other. so that in a cleaning position, two rub elements (12) of said first carousel and two rub elements of said second carousel are facing two to two and form two consecutive steps (20) through which said said can be passed at least 15 a food product and said rub elements (12) can clean said surface of said food product, by different points and in two stages.

    [11]
    11.- Installation (1) for cleaning cured food products (100) according to claim 10, characterized in that it further comprises a rinse element (18) disposed between said washing element (14) and said drying element (16 ).

    [12]
    12.- Installation (1) for cleaning cured food products (100) according to any of claims 1 to 10, characterized in that said drying agent is hot air that is projected on said at least one rubbing element (12) when it is in 25 drying position.

    [13]
    13.- Cleaning process of food products (100) cured by at least one rubbing element (12) comprising the step of:
    [a] cleaning said food products (100), moving said food products 30 (100) and said rubbing elements relative to each other, such that said relative movement causes the surface of said food product to be rubbed and cleaned,
    characterized in that it further comprises the consecutive stages of
    [b] washing said at least one rub element (12) by applying a washing agent on said rub element (12) and
    [c] drying said rubbing element (12) by said drying agent, and
    [d] repeat said steps [a] to [c] for each of the food products (100) to be cleaned. 5

    [14]
    14.- Cleaning process of cured food products (100) according to claim 13, characterized in that between said washing step of said rubbing elements (100) and said drying stage, it also comprises a rinsing stage at the exit of said washing step. 10
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    同族专利:
    公开号 | 公开日
    ES2573343B1|2017-05-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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