ES1079151U - Equipment disinfection fruits and vegetables (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Equipment for disinfecting fruits and vegetables, characterized in that it comprises: - a cuvette (10) dimensionally adapted to house fruits or vegetables to be disinfected therein, said cuvette (10) being transparent to visualize the products contained therein, and its graduated surface also being, - a cover (20) that constitutes the upper closure of the tank (10), said cover (20) being perforated through holes (21), and - a disinfectant agent, intended to be introduced into the cuvette (10) for the disinfection of the products contained therein, and which is equipped with a dosing element that facilitates the discharge thereof, avoiding overdosing. (Machine-translation by Google Translate, not legally binding)

Description

Fruit and vegetable disinfection equipment

OBJECT OF THE INVENTION

The present invention relates to a disinfection equipment for the catering and hospitality sector and collective dining rooms, which greatly facilitates the disinfection process to be carried out to eliminate health risks during the preparation stage of prepared foods based on fruits and vegetables Raw for human consumption.

The disinfection equipment object of the invention aims to solve the deficiencies found in this process by facilitating the implementation of a good handling practice.

In this way the food handler is simplified the acquisition of all the necessary elements for a correct disinfection, with a simple way of use adapted to your needs.

BACKGROUND OF THE INVENTION

In the phase of disinfection of raw fruits and vegetables for human consumption (such as salads, gazpachos ...), a process of washing, disinfection and rinsing of these raw materials must be carried out, to avoid the risk of transmission of pathogens (Salmonella, E. Coli or Listeria) through these foods, which can cause serious food poisoning.

This practice in kitchens has poor or no implementation, due to, among other things, that kitchens are not always equipped with adequate means to perform this disinfection, or they are cumbersome to use.

Currently in the market the manipulator is offered the necessary elements for a proper disinfection separately, that is, the manipulator must look for the disinfectant agent to dissolve on the one hand and on the other a suitable bucket for the process and adjust the doses between them.

There are also disinfectant dispensers already dissolved, but they need installation (wall anchors, access to water ...) and have a higher economic cost.

This search is not always easy and the correct bucket is not always chosen (resistant disinfectant agent, graduated ...) nor is it known to use the disinfectant agent.

DESCRIPTION OF THE INVENTION

The fruit and vegetable disinfection equipment object of the invention consists of three main elements: disinfectant product, bucket, dosing cap.

The disinfectant agent is specific for fruits and vegetables, dispensed in containers of different sizes, with a cap that facilitates spillage and prevents overdosing.

The tray is offered in different presentations depending on the volume and thus avoid the frequent dosing errors that occur, since food handlers usually do not know the actual capacity of the containers where they perform disinfection.

The bucket is made of food-grade material in accordance with the specifications established in the COMMISSION DIRECTIVE 2002/72 / EC of August 6, 2002 concerning plastic materials and objects intended to come into contact with food products, which avoids risks of transmission of migratory substances from the container, which could result from the interaction of those containers of non-suitable materials with corrosive products. Its graduation facilitates its use depending on the volume of vegetables to be disinfected.

The bucket is going to have a cover-drainer incorporated that avoids, that when carrying out the necessary spillage to eliminate the disinfectant solution, the vegetables are spilled on areas or areas of the kitchen that could transmit them cross contamination (for example on non-disinfected sinks, tables of work…). In addition, this cover would allow filling the bucket with water comfortably and facilitates rinsing.

The design of the bucket facilitates storage in the kitchen facilities (shelves).

The product dispenser has notches for correct dosing depending on the volume of water added to the bucket. This allows a simple reading to speed up the process and prevents errors in the dosing, both in case of product defect (does not allow proper disinfection, permanence of bacteria) and in the case of excess dosing (irritations can occur in the pathways digestive of the person who ingests it). This dispenser can be placed in the bottle cap itself or separately with the instructions necessary for its use.

The equipment is presented with adequate signage (image and simple text) so that its location is facilitated in a specific area of the kitchens, far from sources of contamination and formative action is carried out remembering the importance of its use (good handling practices ).

The disinfection process would be completely protocolized, which facilitates the establishment of the establishment's Self-Control System (reduced risk in the preparation of meals based on raw fruits or vegetables).

BRIEF DESCRIPTION OF THE DRAWINGS

For the best understanding of what is described herein, a drawing is attached in which, only by way of example, it is represented how the disinfection equipment would be presented to the client.

Figure 1.- Shows a general perspective view of the fruit and vegetable disinfection equipment object of the invention, where the graduated disinfection cuvette can be seen with curved edges to facilitate cleaning and disinfection, and handles to facilitate handling. The lid is shown with holes to facilitate draining of fruits and vegetables and prevent recontamination.

DESCRIPTION OF A PREFERRED EMBODIMENT

The disinfection equipment consists of a disinfectant product suitable for food use packaged in a bottle of material suitable for food use, with a cap that facilitates the discharge perfectly labeled with the mode of use and dose.

More specifically, as seen in Figure 1, the cuvette (10) is made of material suitable for food use, being resistant to corrosion, transparent to visualize the product, graduated to facilitate its handling, with curved edges to facilitate cleaning and disinfection, and handles (11) to facilitate handling.

5 The cover (20) is perforated through holes (21) to remove the rinse water easily without contaminating the food again.

The dispenser is easy to read and adapted to the necessary product doses. Thus

10 provide the necessary elements for proper disinfection, facilitating the manipulator the process of cleaning fruits and vegetables, and ensuring good handling practices avoiding possible dangers (poisoning by overdosing

or inadequate disinfection of food by underdosing).

Claims (4)

1.-Fruit and vegetable disinfection equipment, characterized in that it comprises: 5 -a cuvette (10) dimensionally adapted to accommodate inside fruits or vegetables to be disinfected, said bucket (10) being transparent to visualize the products contained inside, and also being its graduated surface,

-

a cover (20) constituting the upper closure of the cuvette (10), said cover (20) being perforated by holes (21), and

10 -a disinfectant agent, intended to be introduced into the cuvette (10) for the disinfection of the products contained inside, and which is provided with a dosing element that facilitates the pouring of the same, avoiding overdosing. 2.-Fruit and vegetable disinfection equipment according to claim 1, 15 characterized in that the bowl (10) is made of a corrosion resistant material, suitable for contact with food products. 3.-Fruit and vegetable disinfection equipment, according to any one of the preceding claims, characterized in that the tray (10) comprises 20 additionally some handles (11) for easy handling. 4.-Fruit and vegetable disinfection equipment, according to any one of the preceding claims, characterized in that the bowl (10) has curved edges for easy cleaning.