JP2003265114A - Frozen dessert feeder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen dessert feeder securely pouring frozen dessert in a short time when temperature rising of packed frozen dessert is insufficient or even when the residual quantity of the packed frozen dessert becomes short. <P>SOLUTION: This frozen dessert feeder has a third channel 26 making the outlet side of a pump 11 and the inlet side thereof communicate with each other. A solenoid valve 21 that opens and closes the third channel 26 and a relief valve 28 that automatically opens when pressure more than set pressure lower than the outlet pressure of the pump 11 is given are each arranged in a straight line in the third channel 26. A controlling part 29 is connected with a pouring timer 30 that counts a given time after pouring of frozen dessert is started. The frozen dessert is poured at the set pressure of the relief valve 28 through opening the solenoid valve 27 until the pouring timer 30 tells time-up and poured by the outlet pressure of the pump 11 through closing the solenoid valve 27 after time-up. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert supply device, and more particularly to a device for pressing a bag-filled frozen dessert loaded in a cylinder by the movement of a piston to dispense frozen dessert.

[0002]

2. Description of the Related Art The entire structure of a conventional frozen dessert feeder is shown in FIG. The cooler 2 and the internal fan 3 are provided on the ceiling of the freezer compartment 1.
On the other hand, the refrigerator 5 connected to the cooler 2 is arranged in the machine room 4. The inside air sucked through the duct 6 provided at the back side of the freezer compartment 1 is cooled by the cooler 2 and is circulated and supplied into the freezer compartment 1 by the inside fan 3, whereby the inside of the freezer compartment 1 is cooled. The temperature is maintained so that frozen desserts such as ice cream can be stored in a pourable state.

When the cock 7 is opened, the valve body 8 rises, the cock pipe 9 is opened, and the pouring switch 10 is opened.
Is turned on, the pump 11 in the machine room 4 is driven in the forward direction by a pouring pump motor (not shown), and as shown by the solid line arrow, the brine tank 1 passes through the first flow path 23.
The brine 13 is sucked into the pump 11 from 2 and supplied to the pressure chamber 15 below the cylinder 14 via the second flow path 24. As a result, the piston 16 moves up and the cylinder 1
The packed frozen dessert 17 loaded in the upper part of 4 is compressed, and the frozen dessert 19 flows out from the outlet 18 of the packed frozen dessert 17, passes through the cock pipe 9, and is poured out from the spout 20. Cook 7
When is closed, the pouring switch 10 is turned off, the pump 11 is stopped, the valve body 8 is lowered to close the cock pipe 9, and the pouring of the frozen dessert 19 is stopped.

Since the brine 13 contained in the brine tank 12 moves into the cylinder 14 when the frozen dessert 19 is poured out, the amount of movement is detected by the float sensor 32 provided below the brine tank 12. Thus, the remaining amount of the packed frozen dessert 17 can be detected. When the float sensor 32 in the brine tank 12 detects that the remaining amount of the packed frozen dessert 17 has fallen below a predetermined amount, the cream-out lamp 25
Is turned on to notify the operator or the like that the time to replace the packed frozen dessert 17 is approaching. When the piston 16 reaches the top dead center position in the cylinder 14 and all the frozen dessert 19 in the bag is poured out, the operation panel 21 is operated to drive the pump 11 in the opposite direction, which is indicated by a dashed arrow. As described above, the brine 13 is returned from the pressure chamber 15 of the cylinder 14 to the brine tank 12, and the piston 16 is lowered. In this state, the cylinder cap 22 attached to the upper portion of the cylinder 14 is opened to replace the packed frozen dessert 17.

[0005]

[Problems to be Solved by the Invention] Generally, a bag of frozen desserts 17
Is circulated at a temperature lower than the temperature suitable for being poured out by the frozen dessert supply device, and therefore is heated in the freezer compartment 1 or the like and then loaded into the cylinder 14. However, when a plurality of packaged frozen desserts 17 are stored in the freezer compartment 1 or when the workers engaged in sales are exchanged, which packaged frozen desserts 17 should be heated by an appropriate standard, for example, about overnight. There is a case in which the packed frozen dessert 17 with insufficient temperature rise is loaded into the cylinder 14 due to a ambiguity as to whether the temperature has been sufficiently raised. When such a packaged frozen dessert 17 with insufficient temperature rise is loaded, the rising speed of the piston 16 slows down because the frozen dessert 19 is still hard, and it may take a long time to pour out the frozen dessert 19.

[0006] When the cream squeeze lamp 25 is turned on, the bottom of the packed frozen dessert 17 is in a state where the bottom of the packed frozen dessert 17 is folded in multiple layers between the inner wall of the cylinder 14 and the tip of the piston 16, and the piston 16 is raised. Since the resistance against the is formed by itself, the pouring speed of the frozen dessert 19 becomes slow. For this reason, the operator may misunderstand that the piston 16 has reached the top dead center position, replace the packed frozen dessert 17, and discard the frozen dessert 19 remaining in the bag, which may damage the profit. .

The present invention has been made to solve the above problems, and it is short even if the temperature of the packed frozen dessert is insufficient or the remaining amount of the packed frozen dessert becomes small. It is an object of the present invention to provide a frozen dessert supply device capable of surely pouring out frozen desserts in a timely manner.

[0008]

A first frozen dessert supply apparatus according to the present invention is provided with a brine channel that connects a discharge side and a suction side of a pump, and opens and closes the brine channel. A solenoid valve, a relief valve that is provided in the brine flow path in series with the solenoid valve and that automatically opens when a pressure equal to or higher than a set pressure lower than the discharge pressure of the pump is applied, and a predetermined value after starting the pouring of frozen dessert. A pouring timer that counts time and a solenoid valve is opened from the start of pouring frozen dessert until the pouring timer times out to advance the piston at the set pressure of the relief valve and the pouring timer runs After the pressure is raised, the electromagnetic valve is closed to move the piston forward by the discharge pressure of the pump. Further, a second frozen dessert supply device according to the present invention includes a brine flow path that connects the discharge side and the suction side of the pump, an electromagnetic valve that is provided in the brine flow path and that opens and closes the brine flow path, and an electromagnetic valve. A relief valve that is installed in series in the brine flow path and automatically opens when a pressure equal to or higher than the set pressure lower than the pump discharge pressure is applied, and detects that the remaining amount of packed frozen desserts has dropped below a specified amount. And the detection means that starts the pouring of frozen desserts until the detection means detects that the remaining amount of packed frozen desserts has fallen below a predetermined amount by opening the solenoid valve to open the piston at the set pressure of the relief valve. After advancing, the control means for advancing the piston by the discharge pressure of the pump by closing the electromagnetic valve after the detection means detects that the remaining amount of the packed frozen dessert becomes less than or equal to the predetermined amount.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the accompanying drawings. Embodiment 1. FIG. 1 shows the entire structure of a frozen dessert supply apparatus according to Embodiment 1 of the present invention. This frozen dessert feeder is shown in FIG.
In the conventional frozen dessert supply device shown in FIG. 3, a third flow path 26 that connects the suction side and the discharge side of the pump 11, that is, the first flow path 23 and the second flow path 24 is provided, and the third flow path 26 is provided with an electromagnetic wave. The valve 27 and the relief valve 28 are arranged in series. The third flow path 26 forms the brine flow path of the present invention.

FIG. 2 schematically shows the brine supply system in this embodiment. Solenoid valve 2 provided in the third flow path 26
A controller 29 is connected to 7. The control unit 29 has
Pouring timer 3 that counts the time when frozen dessert 19 is poured out
0 and a reverse rotation timer 31 for counting the time for rotating the pump 11 in the direction opposite to the rotation direction at the time of pouring the frozen dessert are further connected, and further, the cream cut lamp 25 and the brine tank 1 are connected.
2 is connected to a float sensor 32 provided inside. The pouring timer 30 is set with a time required for pouring a predetermined amount of the frozen dessert 19 that has been appropriately heated. Further, the reverse rotation timer 31 is set with a predetermined time period in which the pump 11 is reversely rotated in order to release the residual pressure of the packed frozen dessert 17 each time the frozen dessert 19 is poured out.

The solenoid valve 27 is controlled to be opened and closed by the controller 29 to open and close the third flow path 26. Pressure is applied to both ends of the relief valve 28 provided in the third flow path 26 via the discharge side brine 13 and the suction side brine 13 of the pump 11, and the pressure difference between the brine 13 is applied to the relief valve 28. The relief valve 28 is closed when the pressure is lower than the set pressure, and the relief valve 28 is automatically opened when the pressure is higher than the set pressure. The set pressure of the relief valve 28 is set lower than the discharge pressure of the pump 11. For example, the discharge pressure is 0.98.
Set pressure 0.49Mpa for Mpa pump 11
The relief valve 28 is provided. Therefore, when the discharge pressure of the pump 11 is applied to the relief valve 28 via the brine 13, the relief valve 28 is automatically opened.

Next, the operation of the frozen dessert supply apparatus according to the first embodiment will be described with reference to the flowchart of FIG. In advance, the solenoid valve 27 is opened to open the third flow path 26. When the packed frozen dessert 17 is loaded into the cylinder 14 and the cock 7 is opened, the pouring switch 10 is turned off in step S1.
N, the count of the pouring timer 30 of the control unit 29 is started in step S2. Pump 11 in step S3
Is driven in the forward direction, and the brine 13 is sucked from the brine tank 12 through the first flow path 23 by the pump 11 and discharged to the second flow path 24, as indicated by the solid arrow in FIGS. 1 and 2. It At this time, since the solenoid valve 27 is opened by the control unit 29, the discharge pressure of the pump 11 is applied to the relief valve 28. As described above, the set pressure of the relief valve 28 is set lower than the discharge pressure of the pump 11, so the relief valve 28 is automatically opened to a pressure equivalent to the set pressure of the relief valve 28, that is, 0.49 MPa. Hangs on the piston 16 in the cylinder 14 via the brine 13, pushes up the packed frozen dessert 17 in the cylinder 14, and pours out the frozen dessert 19.

The pump 11 is driven in the forward direction in step S4.
At, the pouring timer 30 is continued until the time is up, and when the time is up, the routine proceeds to step S5, where it is judged whether or not the pouring switch 10 is OFF. Where cylinder 1
If the packed frozen dessert 17 loaded in 4 is not sufficiently heated and is hard, a predetermined amount of frozen dessert 19 cannot be poured out before the pouring timer 30 times up. The output switch 10 has not been turned off yet.
Therefore, in step S6, the control unit 29 closes the electromagnetic valve 27 to close the third passage 26, and the discharge pressure of the pump 11 of 0.98 MPa is directly applied to the piston 16. Therefore,
The pressure applied to the piston 16 is higher than the pressure when the third passage 26 is opened, and even the hard packed frozen dessert 17 with insufficient temperature rise can be poured out. Steps S3 to S6 are repeated until a predetermined amount of frozen dessert 19 is poured out, the cock 7 is closed and the pouring switch 10 is turned off, and step S
If the pouring switch 10 is turned off in step 5, step S
At 7, the pump 11 is stopped to stop pouring the frozen dessert 19.

On the other hand, when the packed frozen dessert 17 loaded in the cylinder 14 has been heated to an appropriate temperature, a predetermined amount of frozen dessert 19 is dispensed before the dispensing timer 30 times out in step S4. can do. Therefore, in step S5, the cock 7 is closed and the pouring switch 10 is closed.
Since it has already been turned off, the process proceeds to step S7 to stop the pump 11 and stop the pouring of the frozen dessert 19.

Then, in step S8, the solenoid valve 27 is opened by the control unit 29 to open the third flow path 26.
However, if the electromagnetic valve closing in step S6 is not performed, the open state of the electromagnetic valve 27 is maintained as it is in step S8. In the following step S9, the count of the reverse rotation timer 31 is started, and in step S1
When the pump 11 is driven in the reverse direction at 0, as shown in FIGS.
As indicated by a dashed arrow in FIG.
The brine 13 is returned to the brine tank 12 from 5 and the piston 16 is lowered slightly to relieve the residual pressure in the packed frozen dessert 17. When the reverse rotation timer 31 times out in step S11, the pump 11 is stopped in step S12.

As described above, by changing the pressing pressure of the piston 16 to increase after the time of the pouring timer 30 has expired, even a hard frozen dessert due to insufficient temperature rise can be surely poured in a short time. Become.

Embodiment 2. Next, a second embodiment of the present invention will be described. The frozen dessert supply device according to the second embodiment has a structure similar to that of the first embodiment shown in FIGS. That is, the brine tank 12 and the cylinder 14 communicate with each other through the pump 11 by the first flow path 23 and the second flow path 24, and the first flow path 23 and the second flow path 2
4 is provided with a third flow passage 26, and an electromagnetic valve 27 and a relief valve 28 are arranged in series in the third flow passage 26. The set pressure of the relief valve 28 is set lower than the discharge pressure of the pump 11, and for example, the relief valve 28 of the set pressure 0.49 Mpa is provided for the pump 11 having the discharge pressure of 0.98 Mpa.

A pouring timer 30 and a reverse rotation timer 31 are connected to a control unit 29 for controlling the opening / closing of the solenoid valve 27, and further, a float sensor 32 and a cream breaking lamp 25 provided in the brine tank 12 are provided. It is connected. The float sensor 32 in the brine tank 12 forms the detecting means of the present invention, and detects the amount of movement of the brine 13 from the brine tank 12 to the cylinder 14 to detect the remaining amount of the packed frozen dessert 17. That is, the float sensor 32 detects that the storage amount of the brine 13 in the brine tank 12 has become less than or equal to a predetermined amount, and thus detects that the remaining amount of the packed frozen dessert 17 has become less than or equal to a predetermined amount.
When the remaining amount of the packed frozen dessert 17 falls below a predetermined amount, the control unit 2
9 turns on the cream-out lamp 25 to notify the operator that the time to replace the bag of frozen dessert 17 is approaching.

Next, the operation of the frozen dessert supply apparatus according to the second embodiment will be described with reference to the flowchart of FIG. In advance, the solenoid valve 27 is opened to open the third flow path 26. When the cock 7 is opened, the pouring switch 10 is turned on in step S21, and if the cream cut lamp 25 is not turned on in step S22, step S2 is performed.
4, the pump 11 is driven in the forward direction, the brine 13 is supplied to the cylinder 14 and the piston 16 is pushed up to dispense a predetermined amount of frozen dessert 19, as shown by the solid arrow in FIGS. . At this time, since the solenoid valve 27 is opened by the control unit 29, the discharge pressure of the pump 11 is applied to the relief valve 28. As described above, since the set pressure of the relief valve 28 is set lower than the discharge pressure of the pump 11, the relief valve 28 is automatically opened to a pressure equal to the set pressure of the relief valve 28, that is, 0.49 MPa. Hangs on the piston 16 in the cylinder 14 via the brine 13, pushes up the packed frozen dessert 17 in the cylinder 14, and pours out the frozen dessert 19.

On the other hand, when the cream cut lamp 25 is turned on in step S22, the control unit 29 closes the solenoid valve 27 and closes the third passage 26 in step S23, and then proceeds to step S24. The pump 11 is driven in the forward direction. As a result, the discharge pressure of the pump 11 becomes 0.
98 Mpa directly hits the piston 16 and packed frozen dessert 17
Even if the remaining amount of the food is reduced and the bag is folded to increase the resistance to the rise of the piston 16, the frozen dessert 19 can be easily poured out by raising the piston 16 in a short time.

The driving of the pump 11 in the forward direction is continued until the pouring switch 10 is turned off in step S25. When a predetermined amount of frozen dessert 19 is dispensed and the cock 7 is closed and the dispensing switch 10 is turned off in step S25, the pump 11 is stopped in step S26 to suspend the dispensing of the frozen dessert 19. In step S27, the control unit 29
The electromagnetic valve 27 is opened to open the third flow path 26. However, if the electromagnetic valve closing in step S23 is not performed, the open state of the electromagnetic valve 27 is maintained as it is in step S27. In the following step S28, the count of the reverse rotation timer 31 is started,
When the pump 11 is driven in the reverse direction in step S29,
As shown by the dashed arrows in FIGS. 1 and 2, the cylinder 1
4 pressure chamber 15 to brine 13 to brine tank 12
And then the piston 16 is lowered a little and the packed frozen dessert 1
Release the residual pressure in 7. Reverse rotation timer 31 in step S30
When the time is up, the pump 11 is stopped in step S31. When all the frozen desserts 19 in the bag are poured out,
The piston 16 has reached the top dead center position in the cylinder 14, and the piston 16 is lowered by operating the operation panel 21 in order to replace the packed frozen dessert 17. When the piston 16 descends, the cylinder cap 22 attached to the upper portion of the cylinder 14 is opened and the packed frozen dessert 17 is replaced.

As described above, even when the packed frozen dessert 17 is folded and the resistance increases, the pressing pressure of the piston 16 is switched and increased after the remaining amount of the packed frozen dessert 17 becomes less than a predetermined amount. Therefore, it becomes possible to pour frozen desserts in a short time and reliably.

In the first and second embodiments, the pump 11
The discharge pressure was 0.98 Mpa and the set pressure of the relief valve 28 was 0.49 Mpa, but these values are merely examples, and are appropriately selected according to the size of the cylinder 14 and the desired frozen dessert supply speed. do it.

[0024]

As described above, according to the first aspect of the invention, the discharge pressure of the pump is lower than the discharge pressure of the electromagnetic valve for opening and closing the brine flow passage in the brine flow passage communicating between the discharge side and the suction side of the pump. A relief valve is placed in series with a relief valve that opens automatically when a pressure higher than the set pressure is applied, and the relief valve is opened by opening the solenoid valve from the start of the frozen dessert until the spout timer expires. The piston is moved forward with the set pressure and the piston is moved forward with the discharge pressure of the pump by closing the solenoid valve after the pouring timer expires, so even if the temperature of the packed frozen dessert is insufficient, it can be done quickly and reliably. You can pour frozen desserts into. Further, according to the present invention, when a pressure higher than a set pressure lower than the discharge pressure of the solenoid valve for opening and closing the brine flow path and the pump is applied to the brine flow path that connects the discharge side and the suction side of the pump, The relief valve is opened in series, and the solenoid valve is opened until the detection means detects that the remaining amount of packed frozen desserts has dropped below the specified amount, and the piston advances at the set pressure of the relief valve. After detecting that the remaining amount of the packed frozen dessert is less than a predetermined amount, the piston is advanced by the discharge pressure of the pump by closing the solenoid valve, so even when the remaining amount of the packed frozen dessert becomes small. It is possible to pour frozen desserts in a short time and reliably.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an entire structure of a frozen dessert supply device according to a first embodiment of the present invention.

FIG. 2 is a diagram schematically showing a brine supply system of the frozen dessert supply apparatus according to the first embodiment.

FIG. 3 is a flowchart showing an operation of the frozen dessert supply apparatus according to the first embodiment.

FIG. 4 is a flowchart showing an operation of the frozen dessert supply apparatus according to the second embodiment.

FIG. 5 is a cross-sectional view showing the overall structure of a conventional frozen dessert supply device.

[Explanation of symbols]

7 ... Cock, 10 ... Dispensing switch, 11 ... Pump, 12
... Brine tank, 13 ... Brine, 14 ... Cylinder,
15 ... Pressure chamber, 16 ... Piston, 17 ... Packed frozen dessert, 19
... frozen dessert, 23 ... first flow path, 24 ... second flow path, 25 ... cream break lamp, 26 ... third flow path, 27 ... solenoid valve, 28
... Relief valve, 29 ... Control part, 30 ... Discharge timer,
31 ... Reverse rotation timer, 32 ... Float sensor.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hironori Rikiishi             16 Hoshizaki, 3rd South Building, Sakaemachi, Toyoake City, Aichi Prefecture             Electric Co., Ltd. F-term (reference) 4B014 GB18 GB21 GB22 GP06 GP12                       GQ10 GT08 GT20 GU15

Claims (2)

[Claims] 1. A packed dessert is loaded in one side of a piston in a cylinder, and brine is supplied from a brine tank to a pressure chamber formed in the other side of the piston via a pump to advance the piston, thereby pouring out the frozen dessert. In the frozen dessert supply device, a brine channel that connects the discharge side and the suction side of the pump, an electromagnetic valve that is provided in the brine channel and that opens and closes the brine channel, and the brine in series with the electromagnetic valve. A relief valve provided in the flow path and automatically opened when a pressure equal to or higher than a set pressure lower than the discharge pressure of the pump is applied, and a pouring timer for counting a predetermined time after starting the pouring of frozen dessert. From the start of the pouring of frozen dessert until the pouring timer expires, the solenoid valve is opened to move the piston forward at the set pressure of the relief valve. Ice confection supplying device after the spout timer times up with is characterized by comprising a control unit for advancing the piston in the discharge pressure of the pump by closing the solenoid valve. 2. A packed dessert is loaded into one side of a piston in a cylinder, and brine is supplied from a brine tank to a pressure chamber formed in the other side of the piston via a pump to move the piston forward to pour out the frozen dessert. In the frozen dessert supply device, a brine channel that connects the discharge side and the suction side of the pump, an electromagnetic valve that is provided in the brine channel and that opens and closes the brine channel, and the brine in series with the electromagnetic valve. A relief valve that is provided in the flow path and automatically opens when a pressure equal to or higher than a set pressure that is lower than the discharge pressure of the pump is applied, and detects that the remaining amount of the packed frozen dessert is below a predetermined amount. The relief valve is opened by opening the electromagnetic valve from the start of pouring frozen desserts until the detection means detects that the remaining amount of packaged frozen desserts is below a predetermined amount. After advancing the piston at the set pressure of the valve and the detecting means detects that the remaining amount of the packed frozen dessert is less than or equal to a predetermined amount, the electromagnetic valve is closed to move the piston at the discharge pressure of the pump. A frozen dessert supply device comprising: a control unit for moving the frozen dessert.