METHOD AND DEVICE FOR PREPARING ARTICHOKE HEARTS

Technical field

This invention relates to a method and a device for preparing artichoke hearts. Background art

This invention is applied in the technical field of processing raw artichokes with leaves from which the fibrous and inedible parts are removed in order to obtain the artichoke hearts which will be destined to the deep-freezing industry or the packaging in oil, vinegar etc.

More specifically, with reference to an artichoke specimen, it has a head, also referred to as the capitulum, comprising a meaty receptacle, commonly known as the bottom of the artichoke, which is concave in the upper part.

The head may be spheroidal, conical or cylindrical in shape and have a diameter variable from 5 to 15 cm.

In the immature head, the actual inflorescence is protected by a series bracts, commonly referred to as leaves.

The edible part of the artichoke is represented by the succulent base of the bracts and by the receptacle or bottom.

The edible bottom and the leaves define the artichoke heart.

The processing of artichokes currently in use comprises a step for calibrating the raw artichokes for processing batches of products having a predetermined size, defined as ranges of diameter, a step for inserting and positioning calibrated raw artichokes in a vertical position in respective clamps, one or more steps for cutting part of the stem of the artichoke, a subsequent step for turning the lower part of the artichoke for stripping almost all the inedible leaves and a step of cutting the upper end of the leaves of the artichoke. The artichoke hearts obtained by the above-mentioned processing steps are selected and then processed depending on their planned use.

It should be noted that amongst the above-mentioned processing steps, the turning step is one of the most important steps for processing the raw artichoke, on which depends the greater quantity of edible part present in the artichoke heart.

Currently, the turning step is performed by two cutting tools supported by a spindle rotating about the relative axis of rotation.

The spindle moves towards and away from the raw artichoke, in a direction parallel to the axis of rotation, in particular from the bottom upwards.

The prior art cutting tools are brought into contact with the artichoke during the approach feed movement of the spindle, processing simultaneously the bottom and the lateral part adjacent to the bottom of the artichoke. More specifically, a first tool, defined by a rectilinear blade parallel to the axis of rotation of the spindle, processes the lateral part adjacent to the bottom of the artichoke making a cylindrical surface and a second tool, defined by a rectilinear blade inclined relative to the axis rotation of the spindle, processes the bottom of the artichoke making a truncated cone shaped surface.

As illustrated in Figure 2, the artichoke processed by the prior art tools has the bottom shaped in the form of a cone and the lateral part adjacent to the bottom shaped in the form of a cylinder.

However, it has been found that the turning step as described results in considerable waste of edible parts of the artichoke heart. More specifically, the most significant waste is produced by the processing of the first tool which, as well as stripping the artichoke along the lateral part of the artichoke, cutting the edible joins of the leaves, cuts parts of the edible bottom of the artichoke heart.

Disclosure of the invention In this context, one aspect of this invention is that of providing a device for preparing artichokes hearts derived from the processing of raw artichokes comprising turning means comprising at least a first and a second tool rotating about a same main axis of rotation; the first tool is configured for stripping at least partly the lateral surface of the artichoke and the second tool is configured for shaping and turning the bottom of the artichoke heart, the first tool is movable, during the simultaneous rotation about the main axis of rotation, towards the main axis of rotation for stripping and turning at least part of the lateral surface of the artichoke and away from the main axis of rotation for disengaging the lateral surface of the artichoke stripped and turned.

Advantageously, the first and the second tool are configured to preserve a greater quantity of edible part of the bottom and in the lateral part adjacent to the bottom of the artichoke heart.

Brief description of drawings

Further features and advantages of this invention are more apparent in the detailed description below, with reference to a preferred, non-limiting, embodiment of a device for preparing artichoke hearts as illustrated in the accompanying drawings, in which:

- Figure 1 is a schematic cross-section of a raw artichoke;

- Figure 2 is a schematic cross-section of an artichoke heart obtained by processing a raw artichoke according to prior art processing systems;

- Figure 3 is a schematic cross-section of an artichoke heart obtained by processing a raw artichoke according to this invention;

- Figures 4 to 7 are schematic views of different steps for processing the raw artichoke to obtain the artichoke heart according to this invention;

- Figure 7a is a schematic front view of variant embodiments of tools used for the processing steps illustrated in Figures 4 to 7;

- Figures 8 and 9 are schematic perspective views of a first embodiment of the tools used for the processing steps illustrated in Figures 4 to 7; - Figures 10 and 11 are schematic perspective views of a second embodiment of the tools used for the processing steps illustrated in Figures 4 to 7. Detailed description of preferred embodiments of the invention

With reference to Figure 1 , the numeral 1 denotes a raw artichoke to be processed to obtain a respective artichoke heart 2.

The artichoke 1 has a plurality of leaves 3, or bracts, extending from a base 4 to which they are joined towards a top end 5.

The artichoke 1 comprises in its central inner part a bottom 6, or meaty receptacle.

The artichoke 1 has a portion of stem 7 extending from the bottom 6.

The edible part of the artichoke 1 comprises the base 4 of the leaves 3, the bottom 6 and at least part of the leaves 3 which extend from the bottom 6.

It should be noted that the edible leaves 3 are the most tender leaves positioned in the central part of the artichoke 1.

The lateral surface 3a of the raw artichoke 1 is defined by leaves 3 which are more fibrous and not edible.

As is known, the artichoke heart 2 comprises at least part of the bottom 6 and at least part of the leaves 3 which extend from the bottom 6, as illustrated in Figure 2.

Advantageously, according to the invention, the artichoke heart 2 comprises at least part of the bottom 6 having the base 4 of the leaves 3, or joint, and at least part of the edible leaves 3 which extend from the bottom 6.

Comparing Figure 2 with Figure 3, it may be seen that the artichoke heart 2 according to this invention has a greater portion of the bottom 6, considering that it also has the base 4 or joint of the leaves 3, and a greater quantity of edible leaves 3, which advantageously do not detach from the bottom 6 as they are larger than the known artichoke heart 2. With reference to Figures 4 to 7, the numeral 8 denotes a device for preparing artichoke hearts 2 derived from the processing of raw artichokes 1.

The device 8 comprises turning means 9 comprising at least a first and a second tool 10, 1 rotating about a same main axis 9a of rotation.

The first tool 10 is configured for stripping at least partly the lateral surface 3a of the artichoke 1 and the second tool 11 is configured for shaping and turning the bottom 6 of the artichoke 2.

The device 8 comprises means 12 for clamping the artichoke 1 designed to hold the artichoke 1 during its processing.

More specifically, in the preferred embodiment, the artichoke 1 is arranged in a vertical position along a respective axis 1a, extending from the bottom 6 to the top end 5.

The clamping means 12 define a first portion 13 of the artichoke 1 from which to obtain the artichoke heart 2 and a second portion 14 of the artichoke 1 comprising the top end 5.

The turning means 9 turn the first portion 13 of the artichoke 1 defined by the clamping means 12.

The turning means 9 comprise a first and a second tool holder body 15 and 16, of the first and second tool 10 and 11 , respectively.

The turning means 9 comprise a spindle 17 for supporting the first and the second tool 10 and 11 , rotating about a relative main axis 9a of rotation. The main axis 9a of rotation is positioned along the vertical of the axis 1 a of the artichoke 1.

The first and the second tool holder body 5 and 16 are both connected to the spindle 17, consequently the first and the second tool 10, 11 are rotated about the same main axis 9a.

As well as the rotation about the same main axis 9a, the first and the second tool 10, 11 are movable simultaneously towards and away from the artichoke 1 , in particular relative to the lower portion 13, in a direction parallel to the main axis 9a of rotation, as indicated in the drawings by the arrows F1 and F2.

In other words, the first and the second tool 10, 11 are movable towards the artichoke 1 , in a direction parallel to the main axis 9a of rotation, from the bottom 6 towards the top end 5 of the artichoke 1 , as indicated by the arrow F1.

The first and the second tool 10, 11 are movable away from the artichoke 1 , in a direction parallel to the main axis 9a of rotation, from the end top, 5 towards the bottom 6 of the artichoke , as indicated by the arrow F2. According to the invention, the first tool 10 is movable, during the simultaneous rotation about the main axis of rotation 9a, towards the main axis of rotation for stripping and turning at least part of the lateral surface 3a of the artichoke 1 and away from the main axis of rotation 9a for disengaging the lateral surface 3a of the artichoke 1 stripped and turned. Advantageously, the movement towards and away from the main axis 9a of the first tool allows the first tool 10 to preserve at least part of the bottom 6 and the edible join 4 of the leaves 3 of the artichoke 1 unlike the prior art wherein the first tool removed the edible join 4 of the leaves 3 and part of the bottom 6 of the artichoke 1 since it was solely equipped with the feed motion towards and away from the raw artichoke in a direction parallel to the main axis 9a of rotation.

As illustrated in Figures 6 and 7, the first tool 10 is movable towards the main axis 9a of rotation in the direction indicated by the arrow F3 and is movable away from the main axis 9a of rotation in the direction indicated by the arrow F4.

According to a first embodiment of the turning means 9, the first tool 10 is movable, during the simultaneous rotation about the main axis 9a of rotation, in particular in a radial direction relative to the main axis 9a of rotation, as illustrated in Figures 8 and 9.

According to a second embodiment of the turning means 9, the first tool 10 is movable towards and away from the main axis 9a of rotation oscillating about an axis 10a of rotation positioned along a direction transversal to the main axis 9a of rotation.

The device 1 comprises movement means, not illustrated, designed to move the first tool 10 towards and away from the main axis 9a of rotation. The movement means are preferably of the electromagnetic or magnetic type.

Alternatively, the movement means are of a mechanical type, such as, for example, cam transmission systems.

Alternatively, the movement means are of the pneumatic or hydraulic type, such as, for example, pneumatic of hydraulic cylinders.

Alternatively, the movement means are of the electric type, such as, for example, brushless electric motors.

According to the invention, the first tool 10 comprises a cutting portion 18 the design of which defines the negative outline of the lateral surface 3a of the artichoke heart 2.

This is possible because the cutting portion 18 of the first tool 10 processes the lateral surface 3a of the artichoke 1 moving towards the main axis 9a of rotation.

Advantageously, by shaping the cutting portion 18 it is possible to follow the natural shape of the artichoke 1 and impart a curved profile to the lateral surface 3a of the artichoke 1.

Figure 7a illustrates two variants of the first tool 10 which comprises at least a first cutting portion 19 and a second cutting portion 20 connected to the first cutting portion 19 by means of a curved cutting portion 21.

The curved cutting portion of 21 forms a corresponding shoulder or protuberance 22 along the lateral surface 3a of the artichoke 1 preserving portions of edible parts which would otherwise be rejected.

The second tool 11 comprises a cutting portion 23 configured for shaping the bottom 6 of the artichoke 1 in the form of a cap.

The cutting portion 23 has a curved profile. According to a first variant, the cutting portion 23 has a curved profile, in particular parabolic, which is able to remove the portion of stem 7 of the artichoke 1 , as illustrated in Figure 3.

According to a second embodiment illustrated in Figures 4 to 7 and 7a, the second tool 11 comprises a cutting element 23 configured to shaping the bottom 6 of the artichoke 1 in the form of a cap and protect at least part of the stem 7 of the artichoke 1.

More specifically, the cutting element 23 has an end protrusion 23a at right angles to the profile of the cutting element 23.

In order to preserve the greater quantity of edible parts for each artichoke 1 to be processed, the device 1 comprises means 24 for measuring the external diameter of the lateral surface 3a of the artichoke 1 in such a way that the strictly necessary quantity of inedible fibrous leaves 3 are removed from the artichoke 1.

Advantageously, the first tool 10 performs a working stroke which varies according to the dimensions of the external diameter of the lateral surface 3a of the artichoke 1 in order to turn the lateral surface 3a to a greater or lesser depth.

The term "working stroke" means in effect the movement of the first tool 10 towards the main axis 9a of rotation once it is engaged with the lateral surface 3a of the artichoke 1 to be turned.

The measuring means 24 can be mechanical systems, such as, for example, feelers, connected by a series of linkage devices or levers to the first tool 10 to control the movement.

Alternatively, the measuring means 24 can be electronic systems as, for example, vision systems, image acquisition systems.

According to this embodiment, the device 1 comprises an electronic unit 25 configured to receive the external diameter of each artichoke 1 measured by the measuring means 24 and control the working stroke of the first tool 10 for stripping the part of the lateral surface 3a of the artichoke 1 according to the diameter measured. In use, the first and the second tool 10, 11 are both positioned in a disengaged position, in particular lying beneath the stem7 of the artichoke 1 kept in position by the respective clamping means 12, as illustrated in Figure 4.

The first and the second tool 10, 11 are supported, in particular by the spindle 17, rotating about the main axis 9a of rotation and simultaneously moving towards the raw artichoke 1 in a direction parallel to the main axis 9a of rotation.

During the movement towards the raw artichoke 1 , the second tool 11 starts to engage the bottom 6 of the artichoke 1 and to process it whilst the first tool 10 intercepts and cuts the peripheral leaves 3 of the artichoke 1 , as illustrated in Figure 5.

In an embodiment not illustrated, during movement towards the raw artichoke 1 , the first tool 10 is positioned at a distance from the main axis 9a of rotation such as not to intercept the peripheral leaves 3 of the artichoke 1.

The first and the second tool 10, 11 are moved towards the raw artichoke

I until they reach an end of stroke position at which both the tools 10 and

I I are kept at a predetermined working position.

In this end-of-stroke position, the second tool 10 continues to turn the bottom 6 of the artichoke 1 , whilst the first tool 11 starts its working stroke towards the main axis 9a of rotation, as illustrated in Figure 6 in the direction of the arrow F3.

Preferably, the working stroke is variable depending on the outer diameter of the artichoke 1 measured by the measuring means 24 before it is processed.

Advantageously, during the working stroke of the second tool 10, the cutting portion 18 of the first tool 11 is shaped in such a way as to preserve the base 4 or join of the leaves 3 and bottom portions 6 which are diametrically outermost of the artichoke 1. In particular, the curved cutting portion of 21 enables the first tool 11 to not touch the bottom 6 of the artichoke during removal of the inedible leaves 3.

Upon completion of the working stroke of the first tool 10, it is moved away from the main axis of rotation 9a for disengaging the surface 3a of the artichoke 1 , preventing the removal of edible parts of the bottom 6 of the artichoke 1 , as illustrated in Figure 7 in the direction of the arrow F4.

Once the first tool 10 disengages the surface 3a of the artichoke 1 , the first and the second tool 10, 11 are moved, in particular by the spindle 17, away from the artichoke heart 2 obtained in a direction parallel to the main axis 9a of rotation.

It should be noted that the device 8 comprises means 26 for cutting the top end 5 of the artichoke 1 , rotating about the relative axis 26a of rotation. The artichoke heart 2 is completed once the cutting means 26 remove the top end 5 of the artichoke 1 , in particular the second portion 14 defined by the clamping means 12.

Figures 3 and 7a illustrate two variant embodiments of the artichoke heart 2 obtained according to this invention.

This invention also relates to a method for preparing artichoke hearts derived from processing of raw artichokes 1.

The method comprises a step of turning the raw artichoke 1 comprising a first cutting step for stripping at least partly the lateral surface 3a of the artichoke 1 and a second cutting step for forming and turning the bottom 6 of the artichoke 1.

The first and the second cutting steps are performed simultaneously by at least a respective first and second tool 10, 11 rotating about a same main axis 9a of rotation.

The first cutting step comprises a step of moving the first tool 10 towards the main axis 9a of rotation for stripping and turning at least part of the lateral surface 3a of the artichoke 1 and a step of moving the first tool 0 away from the main axis 9a of rotation to disengage the lateral surface 3a of the artichoke 1 stripped and turned.

The step of moving the first tool 10 towards and away occur during the simultaneous rotation of the first tool 10 about the main axis 9a of rotation. 5 During the step of moving the first tool 10 towards the main axis 9a of rotation, the first tool 10 engages at least part of the lateral surface 3a of the artichoke 1 to perform the above-mentioned first cutting step.

During the step of moving the first tool 10 away from main axis 9a of rotation, the first tool 10 disengages the lateral surface 3a of the artichoke l o 1.

The step of moving towards and the step of moving away of the first tool 10 of the first cutting step occur simultaneously with the second cutting step of the second tool 11.

According to a first embodiment, the step of moving towards and away 15 occur along a direction transversal to the main axis 9a of rotation, in particular according to a radial direction.

According to a second embodiment, the step of moving towards and away occur about an axis 10a of rotation positioned along a direction transversal to the main axis 9a of rotation.

20 The method according to this invention comprises a step of moving the first and the second tool 10, 11 in a direction parallel to the main axis 9a of rotation.

More specifically, during the step of moving the first and the second tool

10, in a direction parallel to the main axis 9a of rotation.

25 The method comprises a step of measuring the external diameter of the lateral surface 3a of the artichoke 1 and a step of moving forward the first tool 10 according to a working stroke variable as a function of the external diameter of the lateral surface 3a of the artichoke 1.

This invention overcomes the above-mentioned drawbacks of the prior art, 30 since the movement of the first tool 10 towards and away from the main axis 9a of rotation allows the lateral surface 3a of the artichoke 1 to be processed to remove the inedible leaves 3, preserving the edible parts of the artichoke 1 present in the join 4 of the leaves 3 and in the bottom 6.