A cleaning equipment for food production. The cleaning equipment includes a cleaning platform and a cleaning device arranged on the cleaning platform, where the cleaning platform is provided therein with a cleaning tank; the cleaning tank is provided with a plurality of air spraying tubes at the bottom; the cleaning device includes a first pulley rotatably arranged on the cleaning platform, a first driving member driving the first pulley to rotate, a second pulley rotatably arranged on the cleaning platform, a crawler belt wound between the first pulley and the second pulley and a plurality of wipers evenly arranged on the crawler belt; a cleaning cavity for accommodating food is formed between two adjacent wipers; when the crawler belt rotates, a wiper moving to the cleaning cavity drives the food to move forward in the cleaning tank; the crawler belt is provided with a clamping member for fixing the wiper.

A method and apparatus for continuous pressure cooking product includes a pressure cooking section, an isolating chamber, and an output section. A first product and fluid valve is between the pressure cooking section and the isolating chamber. A second product and fluid valve is between the isolating chamber and the output section. A fluid valve is between a source of pressurized fluid and the isolating chamber. Product is provided to the pressure cooking section and cooked. The fluid valve is opened so that the isolating chamber becomes substantially the same pressure as the pressure cooking section. The first controllable product and fluid flow valve is opened and product enters the isolating chamber, and then closed to isolate product in chamber. The second controllable product and fluid valve is opened and product moves from the chamber to the output section. Then the second controllable product and fluid valve is closed.

A method and apparatus for continuous pressure cooking product includes a pressure cooking section, an isolating chamber, and an output section. A first product and fluid valve is between the pressure cooking section and the isolating chamber. A second product and fluid valve is between the isolating chamber and the output section. A fluid valve is between a source of pressurized fluid and the isolating chamber. Product is provided to the pressure cooking section and cooked. The fluid valve is opened so that the isolating chamber becomes substantially the same pressure as the pressure cooking section. The first controllable product and fluid flow valve is opened and product enters the isolating chamber, and then closed to isolate product in chamber. The second controllable product and fluid valve is opened and product moves from the chamber to the output section. Then the second controllable product and fluid valve is closed.

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.

The system for cleaning fresh and freshly-cut produce is designed to clean produce as soon as practicable after the produce is cut. As the produce falls downwardly, a spray manifold directs a produce-washing liquid upwardly so that the produce-washing liquid directly sprays and impacts the falling produce. The impact of the produce-washing liquid causes the produce to tumble and the descent of the produce is slowed, and consequently the produce is thoroughly coated and cleaned by the produce-washing liquid. In an alternative embodiment, a suspending fluid (preferably air) is simultaneously directed to the falling produce to slow the descent of the produce and further ensure that the produce is thoroughly washed and directly sprayed by the produce-washing liquid.

Process and plant for washing of grapes especially for wine making comprising: a first stage of automated washing able to remove substances and/or foreign bodies from the grapes at least through the effect of chemical agents; a second stage of automated washing to remove chemical agents from the grape;

the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.

Process and plant for washing of grapes especially for wine making comprising: a first stage of automated washing able to remove substances and/or foreign bodies from the grapes at least through the effect of chemical agents; a second stage of automated washing to remove chemical agents from the grape;

the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.

An example of an apparatus to process food material is provided. The apparatus include a transportation platform to be moved from a first location to a second location. The apparatus further includes a sanitization unit mounted at an end of the transportation platform. The sanitization unit is to receive food material, wherein the sanitization unit is to remove contaminants from the food material to provide sanitized food. Furthermore, the apparatus includes a food processor to process the sanitized food. In addition, the apparatus includes a freeze drying system to dehydrate the sanitized food to provide a dry food product.

An example of an apparatus to process food material is provided. The apparatus include a transportation platform to be moved from a first location to a second location. The apparatus further includes a sanitization unit mounted at an end of the transportation platform. The sanitization unit is to receive food material, wherein the sanitization unit is to remove contaminants from the food material to provide sanitized food. Furthermore, the apparatus includes a food processor to process the sanitized food. In addition, the apparatus includes a freeze drying system to dehydrate the sanitized food to provide a dry food product.