A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Disclosed is a food wash sensor system that includes a sensor disposed along a fluid flow path that can circulate a wash fluid through the food wash sensor system. The sensor can detect a concentration of an analyte in the wash fluid. The system also includes a reference fluid reservoir including a reference fluid, the reference fluid including a predetermined concentration of the analyte in solution, a delivery system fluidly coupled to the fluid flow path and operable to supply the reference fluid to the fluid flow path upstream from the sensor while maintaining the sensor in place along the fluid flow path, and a control and monitoring system configured to receive a signal from the sensor, the signal indicating the concentration of the analyte in the reference fluid at a first time, and control calibrating the sensor and validating the sensor over time based on the received signal.

Disclosed is a food wash sensor system that includes a sensor disposed along a fluid flow path that can circulate a wash fluid through the food wash sensor system. The sensor can detect a concentration of an analyte in the wash fluid. The system also includes a reference fluid reservoir including a reference fluid, the reference fluid including a predetermined concentration of the analyte in solution, a delivery system fluidly coupled to the fluid flow path and operable to supply the reference fluid to the fluid flow path upstream from the sensor while maintaining the sensor in place along the fluid flow path, and a control and monitoring system configured to receive a signal from the sensor, the signal indicating the concentration of the analyte in the reference fluid at a first time, and control calibrating the sensor and validating the sensor over time based on the received signal.

An apparatus for effectively washing a wide variety of smaller fruits and vegetables which can be conveniently used as a household kitchen appliance. The washing apparatus is comprised of a washing chamber or bowl with fluted or channeled interior sides, anti-skid pads on the bottom, a central axis agitator, a lid with incorporated strainer port and a geared manual crank handle. The crank handle has a gear ratio of approximately 6:1 which, under typical or normal rotation, will produce approximately 200 revolutions per minute (RPM's) across the diameter of the agitator. The agitator is designed to create the maximum amount of water uplift and central and circumferential water flow. The agitator design incorporates a semi-rigid plastic material and modified leading edges to reduce and eliminate damage and bruising to food items.

An apparatus for effectively washing a wide variety of smaller fruits and vegetables which can be conveniently used as a household kitchen appliance. The washing apparatus is comprised of a washing chamber or bowl with fluted or channeled interior sides, anti-skid pads on the bottom, a central axis agitator, a lid with incorporated strainer port and a geared manual crank handle. The crank handle has a gear ratio of approximately 6:1 which, under typical or normal rotation, will produce approximately 200 revolutions per minute (RPM's) across the diameter of the agitator. The agitator is designed to create the maximum amount of water uplift and central and circumferential water flow. The agitator design incorporates a semi-rigid plastic material and modified leading edges to reduce and eliminate damage and bruising to food items.

An apparatus for cleaning a food-processing machine having cylindrical rolls disposed along a curve, each of the rolls having a peripheral working surface for contacting food products and an axis about which each roll rotates. A drive rail is mounted parallel to the axes of the rolls and extends the length of the rolls. A spray bar slidably mounts to the drive rail, extends adjacent the rolls, and has at least one nozzle for spraying liquid onto the working surfaces of the rolls to clean them of debris. A prime mover drives the spray bar along the drive rail parallel to the axes of the rolls while spraying the rotating rolls.

A method and device for processing berries. The method may comprise: providing a berry preparation device that is configured to prepare a plurality of berries; placing the plurality of berries in a plurality of trays; loading the plurality of trays into the berry preparation device; wherein the berry preparation device may be positioned substantially within two rooms, a first room and a second room; wherein the berry preparation device may comprise a first wash portion, a second wash portion, a third wash portion, a first drying portion, and a second drying portion; wherein the first wash portion, the second wash portion, the third wash portion, and the first drying portion may be within the first room; wherein the second drying portion may be within the second room; and wherein the plurality of berries may be prepared by the berry preparation device are ready-to-eat and have a shelf life of at least 21 days.

A method and device for processing berries. The method may comprise: providing a berry preparation device that is configured to prepare a plurality of berries; placing the plurality of berries in a plurality of trays; loading the plurality of trays into the berry preparation device; wherein the berry preparation device may be positioned substantially within two rooms, a first room and a second room; wherein the berry preparation device may comprise a first wash portion, a second wash portion, a third wash portion, a first drying portion, and a second drying portion; wherein the first wash portion, the second wash portion, the third wash portion, and the first drying portion may be within the first room; wherein the second drying portion may be within the second room; and wherein the plurality of berries may be prepared by the berry preparation device are ready-to-eat and have a shelf life of at least 21 days.

An apparatus for washing meat or produce includes a container having an interior volume defined by wall and a base, and a pipe having an outlet opening to the interior volume of the container and an inlet at an exterior of the container. The container has an opening at an upper end thereof. The outlet opens adjacent to the base such that a flow of the fluid through the pipe is directed toward or adjacent to the base. The flow of water is directed through the container so as to create a circular flow pattern that causes the debris separate from the meat or produce within the container. A handle is affixed to or formed with the container on one of the end walls of the container.

An apparatus for washing meat or produce includes a container having an interior volume defined by wall and a base, and a pipe having an outlet opening to the interior volume of the container and an inlet at an exterior of the container. The container has an opening at an upper end thereof. The outlet opens adjacent to the base such that a flow of the fluid through the pipe is directed toward or adjacent to the base. The flow of water is directed through the container so as to create a circular flow pattern that causes the debris separate from the meat or produce within the container. A handle is affixed to or formed with the container on one of the end walls of the container.