JP2005052489A - Dishwasher - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dishwasher which rinses and sterilizes dishes by heat efficiently. <P>SOLUTION: In the dishwasher 1, the rotation speed of a rinsing water supply pump 34 is maintained at a prescribed rotation speed N1 during an initial time period 0-t1, and is dropped to and is maintained at a rotation speed N2 (<N1) during a time period t1-t2. Since the rinsing water of a relatively high prescribed discharging pressure and a relatively high discharged rate is jetted to the dishes during the initial time period 0-t1 by the control, the constituents of a detergent stuck to the dishes are washed away sufficiently, and the temperature of the dishes rises instantly. Moreover, since the rinsing water of a low discharging pressure and a low discharged rate is sprayed to the dishes during the time period t1-t2, the rinsing water is saved. Because of the rising water supplied a longer period of time in consideration of the amount of saved water, the sterilization of the dishes by heat is performed efficiently by maintaining the temperature of the dishes longer. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a dishwasher for washing dishes.

Conventionally, as a dishwasher technique, there is a dishwasher described in Patent Document 1, for example. In such a dishwasher, the dishes are washed by two operations, a dish washing operation and a rinsing operation. In the cleaning operation, cleaning water is sprayed from the cleaning nozzle toward the dishes to clean the dishes, and in the rinsing operation, the cleaning water is sprayed from the rinsing nozzle toward the dishes and is attached to the dishes. Rinse away. In general, since the rinsing water is hot water, the tableware can be heated and sterilized by applying the rinsing water to the tableware to raise the temperature of the tableware.
JP 2002-345718 A

  In the rinsing operation in which the dishes are rinsed and heat-sterilized as described above, in order to improve the rinsing effect of washing away the washing water, it is necessary to increase the discharge pressure for spraying the rinsing water on the dishes. Further, if the rinsing time is shortened in order to reduce the amount of water, the sterilizing effect is lowered. Therefore, in order to improve the heat sterilizing effect, it is necessary to lengthen the rinsing time. However, if the rinsing time is too long in order to increase the sterilizing effect, there is a conflicting result that the amount of water increases and the running cost increases. As described above, it is extremely difficult to efficiently perform rinsing and heat sterilization.

  Then, an object of this invention is to provide the dishwasher which can perform the rinsing and heat sterilization of tableware efficiently.

In order to achieve the above-mentioned object, after washing water is sprayed from the washing nozzle into the washing room in which the dishes are stored, and the dishes are washed, the rinsing water is jetted from the rinsing nozzle into the washing room. In a dishwasher that performs a rinsing operation, a rinsing water tank that stores rinsing water, a rinsing water supply pump that supplies rinsing water stored in the rinsing water tank to a rinsing nozzle, and a rinsing water supply pump; Control means for supplying rinsing water at a second discharge pressure lower than the first discharge pressure after rinsing water is supplied at the first discharge pressure at a predetermined initial time of the rinsing operation. To do.
According to this configuration, since the rinsing water is sprayed onto the dishes at a relatively high first discharge pressure during the initial predetermined time of the rinsing operation, most of the detergent components adhering to the dishes are washed away. be able to. Then, after the initial predetermined time has elapsed, since the rinsing water is injected at the second discharge pressure that is lower than the first discharge pressure, it is possible to suppress the consumption of the driving power of the rinsing water supply pump. Moreover, the rinsing water is generally hot water, and the rinsing water, which is hot water, is jetted to the tableware at the first discharge pressure at an initial predetermined time, so that the temperature of the tableware is instantaneously increased. Then, after the initial predetermined time has elapsed, the rinsing water is injected at the second discharge pressure lower than the first discharge pressure, but the temperature of the raised tableware can be maintained. Can be sufficiently sterilized. Therefore, rinsing and heat sterilization of tableware can be performed efficiently.

  Alternatively, in order to achieve the above object, the cleaning water is sprayed from the cleaning nozzle into the cleaning chamber in which the dishes are stored, and then the cleaning operation of the dishes is performed, and then the rinsing water is sprayed from the rinsing nozzle into the cleaning chamber. In a dishwasher that performs a rinsing operation, the rinsing water tank that stores rinsing water, the rinsing water supply pump that supplies the rinsing water stored in the rinsing water tank to the rinsing nozzle, and the rinsing water supply pump, Control means for supplying rinsing water at a second discharge amount smaller than the first discharge amount after supplying rinsing water at a first discharge amount at a predetermined initial time of the rinsing operation. To do.

  According to this configuration, since the rinsing water is sprayed onto the dishes at a relatively large first discharge amount during the initial predetermined time of the rinsing operation, the detergent component adhering to the dishes is almost washed away. be able to. Then, after the initial predetermined time has elapsed, the rinsing water is injected with the second discharge amount that is smaller than the first discharge amount, so that the consumption of the driving power of the rinsing water supply pump can be suppressed. Moreover, the rinsing water is generally hot water, and the rinsing water, which is hot water, is jetted to the tableware at a first discharge amount, so that the temperature of the tableware is instantaneously increased. Then, after the initial predetermined time has elapsed, the rinsing water is injected with a second discharge amount smaller than the first discharge amount, but the temperature of the raised tableware can be maintained. Can be sufficiently sterilized. Therefore, rinsing and heat sterilization of tableware can be performed efficiently.

  The dishwasher according to the present invention can efficiently rinse and heat sterilize dishes.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a cross-sectional view showing an embodiment of a dishwasher. As shown in FIG. 1, the dishwasher 1 which concerns on 1st Embodiment has the main body case 2 made from stainless steel divided up and down. A machine room 3 is formed in the lower part of the main body case 2, and an electrical box 6 or the like containing a microcomputer (control means) 4 for controlling the overall operation of the dishwasher 1 is accommodated in the machine room 3. Has been. On the other hand, a cleaning chamber 7 is formed on the upper part of the main body case 2, and a door (not shown) that moves up and down is attached to open and close the cleaning chamber 7.

  A rack rail (not shown) is detachably disposed in the washing chamber 7, and a grid-like tableware rack in which dishes P such as dishes and teacups are arranged on the rack rail. 8 is placed. Further, an upper cleaning nozzle 9 composed of three arms extending radially and an upper rinsing nozzle 11 extending in a straight line are rotatably disposed on the same axis at the upper portion of the cleaning chamber 7. Similarly, a lower cleaning nozzle 12 composed of three arms extending radially and a lower rinsing nozzle 13 extending in a straight line are rotatably disposed on the same axis at the lower portion of the cleaning chamber 7. Accordingly, since the cleaning water is sprayed from above and below by the cleaning nozzles 9 and 12 and the rinsing water is sprayed from above and below by the rinsing nozzles 11 and 13, the tableware P The washing and rinsing is performed efficiently.

  A first filter 14 is detachably disposed on the bottom surface 7 a of the cleaning chamber 7 configured as described above, and a cleaning water tank for storing cleaning water is provided below the first filter 14. 15 is formed. In the cleaning water tank 15, a cleaning water heater 16 for maintaining the cleaning water as hot water at a predetermined temperature and a cleaning water temperature sensor 17 for detecting the temperature of the cleaning water are installed.

  Further, a second filter 18 having a finer mesh than the first filter 14 is detachably disposed on the bottom surface 15a of the cleaning water tank 15, and a bottom surface 15a is provided below the second filter 18. The drop part 19 is formed so that a part may fall. A drain pipe 20 is connected to the bottom surface 19 a of the drop part 19, and the drain pipe 20 passes through the cylindrical part 18 a of the second filter 18 and has an upper end located in the cleaning water tank 15. The lower end portion of the overflow pipe 21 is fitted. Accordingly, excess cleaning water flows into the pipe from the inflow hole formed in the upper end portion of the overflow pipe 21, and is discharged to the outside through the drain pipe 20. Therefore, the cleaning water in the cleaning water tank 15 is kept at a constant water level. Kept.

  A wash water supply pump 23 is connected to the drop portion 19 of the wash water tank 15 via a wash water suction pipe 22. A cleaning water discharge pipe 24 is connected to the discharge port of the cleaning water supply pump 23, and the cleaning water discharge pipe 24 is branched into a first cleaning water discharge pipe 25 and a second cleaning water discharge pipe 26. The first cleaning water discharge pipe 25 is connected to the upper cleaning nozzle 9, and the second cleaning water discharge pipe 26 is connected to the lower cleaning nozzle 12.

  Further, a rinsing water tank 28 to which rinsing water is supplied from an external water heater (not shown) via a hot water supply pipe 27 is disposed in the machine room 3. In the rinsing water tank 28, a rinsing water heater 29 for maintaining the rinsing water, which is hot water, at a predetermined temperature, and a rinsing water temperature sensor 31 for detecting the temperature of the rinsing water are installed. Further, an overflow pipe 32 is provided in the rinsing water tank 28 for discharging excess rinsing water to the outside and keeping it at a constant water level. The rinsing water flowing into the pipe from the upper end thereof is drained from the drain pipe 20. It is discharged to the outside through.

  A rinsing water supply pump 34 is connected to the rinsing water tank 28 via a rinsing water suction pipe 33. A rinsing water discharge pipe 36 is connected to the discharge port of the rinsing water supply pump 34, and the rinsing water discharge pipe 36 branches into a first rinsing water discharge pipe 37 and a second rinsing water discharge pipe 38. The first rinsing water discharge pipe 37 is connected to the upper rinsing nozzle 11, and the second rinsing water discharge pipe 38 is connected to the lower rinsing nozzle 13.

  Further, in the machine room 3, a detergent tank 39 storing a liquid detergent to be mixed with the cleaning water stored in the cleaning water tank 15 is disposed. The detergent in the washing tank 39 is dropped from the washing chamber 7 toward the washing water in the washing water tank 15 through the detergent suction pipe 41, the detergent supply pump 42 and the detergent discharge pipe 43.

  Here, operation | movement of the tableware washing machine 1 mentioned above is demonstrated. When the operation start button is turned on, a cleaning start signal is sent from a microcomputer (hereinafter referred to as “microcomputer”) 4 and the cleaning water supply pump 23 is started. Accordingly, the cleaning water stored in the cleaning water tank 15 is pumped to the upper and lower cleaning nozzles 9 and 12 through the cleaning water discharge pipe 24 and the like, and directed from the cleaning nozzles 9 and 12 to the dishes P. Be injected. At this time, since the cleaning nozzles 9 and 12 continue to rotate due to the reaction force of the injection force, the cleaning water is uniformly applied to the dishes P, and the stains on the dishes P are efficiently washed away.

  The washing water sprayed on the tableware P is collected in the washing water tank 15 while the first filter 14 removes contaminants such as leftovers washed off from the tableware P. Further, after fine dirt is removed by the second filter 18, it is circulated and supplied again into the cleaning chamber 7 by the cleaning water supply pump 23.

  When such a cleaning process is performed for a predetermined time, a cleaning end signal is transmitted from the microcomputer 4 and the cleaning water supply pump 23 is stopped. A rinsing start signal is transmitted from the microcomputer 4 and the rinsing water supply pump 34 is started. Thus, the rinsing water stored in the rinsing water tank 28 is pumped to the upper and lower rinsing nozzles 11 and 13 through the rinsing water discharge pipe 36 and the like, and is directed from the respective rinsing nozzles 11 and 13 to the dishes P. Be injected. At this time, since each of the rinsing nozzles 11 and 13 continues to rotate due to the reaction force of the injection force, the rinsing water is uniformly applied to the tableware P, and the tableware P is efficiently rinsed.

  The rinsing water sprayed on the tableware P is collected in the washing water tank 15 through the first filter 14 and used as washing water in the next washing step. When such a rinsing process is performed for a predetermined time, a rinsing end signal is sent from the microcomputer 4, the rinsing water supply pump 34 is stopped, and the operation of one cycle of the dishwasher 1 is completed.

  In the operation of the dishwasher 1 as described above, it is extremely useful to control the rinsing water supply pump 34 so that the tableware P can be efficiently rinsed and heat-sterilized in the rinsing operation stage. Therefore, the control of the rinsing water supply pump 34 by the microcomputer 4 will be described below with reference to FIG.

  FIG. 2 is a diagram showing the relationship between the rotation speed of the rinsing water supply pump 34 controlled by the microcomputer 4 during the rinsing operation, the discharge pressure, and the discharge amount per unit time.

  As shown in FIG. 2, under the control of the microcomputer 4, the rotational speed of the rinsing water supply pump 34 is maintained at the predetermined rotational speed N1 from the initial predetermined time 0 to t1, and the rinsing water is connected to the rinsing water discharge pipe 36 and the first water. It is injected from the upper rinsing nozzle 11 and the lower rinsing nozzle 13 through the rinsing water discharge pipe 37 and the second rinsing water discharge pipe 38. During this time, the discharge pressure of the rinse water in the rinse water supply pump 34 is maintained at a predetermined pressure P1, and the discharge amount per unit time of the rinse water in the rinse water supply pump 34 is maintained at a predetermined amount Q1. During the discharge time 0 to t1, the discharge pressure P1 and the discharge amount Q1 at which the rinsing water supply pump 34 discharges the rinsing water are sufficient to wash away most of the detergent components (wash water) adhering to the dishes P. Are the discharge pressure and discharge amount that can be generated by the rinsing water nozzles 11 and 13. Moreover, since the rinsing water is hot water, the temperature of the tableware P is instantaneously raised by the rinsing water during the discharge time 0 to t1.

  From time t1 to time t2, the rotational speed of the rinsing water supply pump 34 is reduced to the rotational speed N2 (<N1) and maintained under the control of the microcomputer 4. During this time, the discharge pressure of the rinse water in the rinse water supply pump 34 is lowered to a predetermined pressure P2 (<P1), and the discharge amount of the rinse water in the rinse water supply pump 34 per unit time is also small to the discharge amount Q2 (<Q1). Been maintained. In this manner, the number of rotations of the rinsing water supply pump 34 is reduced because the washing of the detergent component of the tableware P is almost completed at the initial time 0 to t1, and therefore the rinsing water supply pump is maintained at the same number of rotations. This is because the efficiency of washing out the detergent components does not change even if the drive 34 is continued. Rather, a discharge pressure and a discharge amount sufficient to wash away the remaining detergent components adhering to the tableware P are sufficient. Therefore, the rotational speed of the rinsing water supply pump 34 is reduced to the rotational speed N2.

  As a result of reducing the number of rotations of the rinsing water supply pump 34 in this manner, the amount of drive power consumed by the rinsing water supply pump 34 can be suppressed, and rinsing water can be saved. Further, when the rinsing water is supplied at a constant pressure in the prior art, the rinsing water is supplied at the discharge pressure P2 and the discharge amount Q2 (the time from t1 to t2). If the driving state of the conventional rinsing operation is indicated by a two-dot chain line), the temperature of the tableware raised at time 0 to t1 can be maintained longer in time. Then, since the tableware P is heated for a long time, the heat sterilization of the tableware P can be performed more reliably. Note that, as a result of reducing the number of rotations of the rinsing water supply pump 34, the amount of rinsing water sprayed per unit time is reduced. Therefore, it is possible to save rinsing water by adjusting the rinsing operation time.

  As mentioned above, although this invention was concretely demonstrated based on embodiment, this invention is not limited to the said embodiment. For example, in the above embodiment, the rinsing operation by the rinsing water supply pump 34 is initially performed at the rotational speed N1, and then the rinsing operation is continuously performed at the rotational speed N2. A predetermined time interval may be provided between the rinsing operation at the rotational speed N2. The rinsing water tank may be provided in a gas booster separate from the dishwasher.

It is sectional drawing which shows one Embodiment of the dishwasher which concerns on this invention. It is a timing chart which shows the state of the rotation speed of the rinsing water supply pump at the time of the rinsing operation of the dishwasher of FIG. 1, discharge pressure, and discharge amount.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Dishwasher, 4 ... Microcomputer (control means), 7 ... Washing room, 9 ... Upper washing nozzle, 11 ... Upper rinsing nozzle, 12 ... Lower washing nozzle, 13 ... Lower rinsing nozzle, 29 ... Rinsing water Tank, 34 ... rinsing water supply pump, P ... tableware.

Claims (2)

After washing water is sprayed from a washing nozzle into a washing room in which dishes are stored, the washing water is sprayed from the rinsing nozzle into the washing room, and then the dishes are rinsed. In dishwashers,
A rinsing water tank for storing rinsing water;
A rinsing water supply pump for supplying rinsing water stored in the rinsing water tank to the rinsing nozzle;
After rinsing water is supplied to the rinsing water supply pump at a first discharge pressure at a predetermined initial time of the rinsing operation, rinsing water is supplied at a second discharge pressure lower than the first discharge pressure. Control means for causing
A dishwasher characterized by comprising: After washing water is sprayed from a washing nozzle into a washing chamber in which dishes are stored, the washing water is sprayed from the rinsing nozzle into the washing chamber, and then the dishes are rinsed. In dishwashers,
A rinsing water tank for storing rinsing water;
A rinsing water supply pump for supplying rinsing water stored in the rinsing water tank to the rinsing nozzle;
After rinsing water is supplied to the rinsing water supply pump at a first discharge amount at a predetermined initial time of the rinsing operation, rinsing water is supplied at a second discharge amount that is smaller than the first discharge amount. Control means for causing
A dishwasher characterized by comprising:

Images