| Dole Fresh Vegetables, Inc. Patent applications |
| Patent application number | Title | Published |
|---|
| 20120102907 | Mechanical Produce Harvester - A mechanical harvester for harvesting a produce with a stem/core planted in a field is provided. The mechanical harvester includes a chassis, and a cutting device and a transport assembly connected to the chassis. The cutting device is configured to cut the stem/core of the produce. The transport assembly is configured to transport the cut product using a movable first belt with a first set of produce grippers and a movable second belt with a second set of produce grippers. When the produce is held between the first set and second set of produce grippers, a portion of the first set of produce grippers opposes a portion of the second set of produce grippers. The opposing produce grippers are configured to compress and exert a force on the produce to hold the produce between the movable first and second belts. | 05-03-2012 |
| 20110293797 | SYSTEM FOR TOPPING AND TAILING LETTUCE HEADS USING A CAMERA-GUIDED SERVO-CONTROLLED WATER KNIFE - A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile. | 12-01-2011 |
| 20110088364 | LETTUCE HARVESTING FOR CUP-SHAPED PORTIONS OF HEADS - Lettuce can be commercially harvested by removing the bottom portion of a head of lettuce to obtain only the top portion of the head. After the top portion of the head is obtained, a center section of the top portion of the head is removed to leave a cup-shaped portion of the head. The bottom portion of the head is removed and the center section of the top portion is removed in the field in which the head is harvested. | 04-21-2011 |
| 20110070344 | Tandem Use of Catholyte and Anolyte to Clean and Sanitize Fruit and Vegetables - A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution. | 03-24-2011 |
| 20100285194 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-11-2010 |
| 20090274809 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-05-2009 |
