JPH10201695A - Dish washing device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To wash many dishes in a single operation with a small amount of water used per unit dish, with no bacteria remaining on the dishes washed. SOLUTION: An entrance part 4, a leftover removing part 5, a first transfer part 6, an ejection washing part 7, a second transfer part 8, a drying part 9, and an exit part 10 are provided in sequence on an upper stage 2. A first dipping vessel 11 is provided at the lower stage 3 of the first transfer part 6, a second dipping vessel 12 is provided at the lower stage of the second transfer part 8, and the leftover removing part 5 and the ejection washing part 7 are provided with respective nozzles 13, 14 ejecting high-pressure water toward dishes. The first and second transfer parts 6, 8 are provided with respective lift mechanisms 15, 16 moving the dishes up and down. The first and second dipping vessels 11, 12 are such that all the dishes stored in a cage K are dipped in them, with at least the second dipping vessel 12 provided with a high- temperature liquid supply mechanism and/or a mechanism for heating liquid to high temperatures, and the drying part 9 is provided with a hot air supply mechanism 57.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dishwashing apparatus, and more particularly to a dishwashing apparatus capable of efficiently washing tableware used for lunch in schools and the like, which is returned in a basket. It is about.

[0002]

2. Description of the Related Art As an apparatus for cleaning used tableware by feeding or the like, a technique described in, for example, Japanese Utility Model Laid-Open Publication No. 61-67662 is known. In the case of this conventional technique, tableware is transferred by a conveyor in a tableware basket, washed on the former conveyor, and rinsed on the latter conveyor for approximately the same time, and the above-mentioned washing is performed at the top and bottom of the former conveyor and at the same time. There is disclosed a dishwashing apparatus which is formed by injecting washing water toward tableware from ejection nozzles provided above and below a downstream conveyor.

[0003] In this conventional dishwashing apparatus,
In order to remove all the stains on the dishes with the wash water only by the spray nozzle, it is necessary to jet the wash water for a long time, especially when oil such as butter is fixed or when the starch material is solidified. There is a problem in that it is difficult to remove, and the check after cleaning must be strict, and the remaining dirt must be treated again.

[0004] In addition, there is a problem that the amount of washing water used per unit tableware is increased due to a longer washing time. That is, although the prior art has the advantage that the equipment is small and the equipment cost is small and the installation space is not increased, the washing time per unit dish required for washing, the amount of washing water used is large, and the check of dishes after washing is performed. There are many problems such as the work involved, and there is a fear that bacteria and the like cannot be completely removed.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems of the prior art, and to completely and completely wash a large amount of tableware, to use a small amount of water per unit tableware. An object of the present invention is to provide a dishwashing apparatus that prevents bacteria from remaining on tableware.

[0006]

According to the present invention, there is provided a dishwashing apparatus comprising: (1) an introduction section, a garbage removal section, a first transfer section, a blast cleaning section, a second transfer section, a drying section and a discharge section in the upper stage. A first immersion tank is provided below the first transfer unit, and a second immersion tank is provided below the second transfer unit, and high-pressure water is sprayed on tableware to the garbage removal unit and the spray cleaning unit. A nozzle is provided, and a lift mechanism for moving tableware up and down is provided in the first transfer section and the second transfer section. The first immersion tank and the second immersion tank are large enough to immerse all tableware stored in a basket. A high temperature liquid supply mechanism and / or a liquid high temperature heating mechanism is provided at least in the second immersion tank, and a hot air supply mechanism is provided in the drying section. (2) In the dishwasher described in (1), a liquid flowing mechanism is provided in the first immersion tank and the second immersion tank. (3) In the dishwashing device according to (1) or (2), the introduction unit, the garbage removal unit, and the first unit provided in the upper stage.
A conveyor for transferring baskets containing tableware substantially horizontally is provided in the transfer section, the jet washing section, the second transfer section, the drying section, and the outlet section. (4) In the dishwashing device according to (3),
Between the first transfer unit and the first immersion tank, and between the second transfer unit and the second immersion tank, with the conveyors provided in the first transfer unit and the second transfer unit carrying the baskets accommodating tableware. Is moved up and down by a lift mechanism. (5) In the dishwashing apparatus according to any one of (1) to (4), a washing water collecting tank is provided at a lower stage of the jet washing unit, and the washing water collecting tank and the slag removing unit are connected via a water pump. It is characterized by being connected by a pipe.

In the dishwasher according to the present invention, tableware used for eating at school lunch or the like is arranged in a basket and collected and introduced together with the basket from the introduction portion of the dishwasher, or the tableware used for eating is renewed. It is rearranged properly in a basket, introduced from the introduction section of the dishwasher, and the litter is removed by the litter removal section, and then transferred to the first transfer section. The first dipping is performed by the lift mechanism provided in the first transfer section. Transferred to tank. The tableware transferred to the first immersion tank allows the liquid to flow positively by the liquid flowing mechanism, and allows the liquid to penetrate into the tableware that has been fixed to the tableware and has not been removed by the slag removal unit, and that some of the objects have been removed. It is removed in the first immersion tank.

The basket containing the tableware immersed in the first immersion tank is lifted up by a lift mechanism and then transferred to a jet cleaning unit, where the cleaning liquid that is strongly jetted completely removes dirt, that is, finish cleaning. It is applied. The basket storing the tableware after the finish washing is sent to the second transfer unit,
It is immersed in the second immersion tank by the lift mechanism provided in the second transfer section. The second immersion tank is heated by a high-temperature liquid such as boiling water to sterilize bacteria that may remain on dishes and baskets. This sterilization is performed completely by controlling the temperature and the immersion time. The basket in which the sterilized tableware is stored is lifted upward by the lift mechanism, reaches the drying section, and is dried by the hot air supply mechanism provided in the drying section. When the drying is completed, the sheet is transferred to the outlet, where it is discharged.

[0009] The transfer of the baskets accommodating the tableware from the introduction section to the discharge section provided in the upper stage is all performed by a conveyor, and the cover provided on the outer periphery is not in contact with humans from the introduction section to the discharge section. Everything is done automatically in. As described above, the basket storing the tableware introduced from the introduction section is sequentially moved in each process, and is used in the second immersion tank without severe pain when touching the jet cleaning liquid in the jet cleaning section because no person comes into contact with the basket. Safe operation without burns due to high temperature liquid.

[0010] In addition, by immersing in a high-temperature liquid and sterilizing, the whole can be uniformly heated to a high temperature and completely sterilized. Further, by drying it, it is difficult for bacteria in the air to adhere after cleaning. In addition, it is not necessary to separately provide a sterilizer. Furthermore, the washing liquid devices such as the immersion tank, the garbage receiving tank, and the washing liquid collecting tank are concentrated in the lower stage, and the introduction unit, the garbage removal unit, the first transfer unit, the blast cleaning unit, the second transfer unit, the drying unit, and the discharge unit are arranged in the upper stage. , And are successively transferred by the conveyor, so that the respective steps come into close contact with each other, so that the entire apparatus can be reduced in size and the operation can be performed smoothly.

[0011] Furthermore, since the dishes are washed in a basket and then sterilized, the washing liquid in the sterilized second immersion tank is successively removed without installing a conventionally provided sterilizer. It can be reused in the previous process such as the garbage removal section, and contributes to resource saving.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be specifically described based on an embodiment shown in the drawings. FIG. 1 is a schematic vertical sectional view of a dishwashing apparatus showing an embodiment of the present invention. FIG. 2 shows FIG.
FIG. 5 is a schematic longitudinal sectional view showing a state in which a basket storing tableware is transferred to each processing step of the tableware washing apparatus. FIG. 3 is a schematic longitudinal sectional view showing a state in which dishes are washed, sterilized, and dried using the dish washing apparatus of FIG.

As shown in FIGS. 1 to 3, the dishwashing apparatus of the present invention is roughly divided into an upper stage 2 and a lower stage 3 with a conveyor 1 interposed therebetween. The upper section 2 is provided with an introduction section 4, a garbage removal section 5, a first transfer section 6, a jet washing section 7, a second transfer section 8, a drying section 9, and a discharge section 10 in this order. On the other hand, the lower 3
A first immersion tank 11 is provided below the transfer section 6, and a second immersion tank 12 is provided below the second transfer section 8.

A nozzle 13 for injecting high-pressure water is provided in the slag removal unit 5, and a plurality of nozzles 14 for injecting high-pressure water are provided in the injection washing unit 7. These nozzles 13 and 14
Is provided so that the direction in which high-pressure water is jetted can be fixed or arbitrarily changed, and jets high-pressure water toward tableware stored in a basket. The first transfer unit 6 is provided with a lift mechanism 15 that lowers the basket K containing the tableware into the first immersion tank 11 to start immersion and to raise when the immersion ends. Is provided with a lift mechanism 16 for lowering the basket K containing the tableware into the second immersion tank 12 to start immersion and to end the immersion at the end of immersion. Arrow a indicates the moving direction of the basket in which the tableware is stored by the lift mechanism 15, and arrow b indicates the direction of movement of the basket in which the tableware is stored by the lift mechanism 16.

The water jetted from the nozzle 13 provided in the slag removing section 5 and used for the slag removal collects the hot water overflowed in the second immersion tank 12 by the liquid collecting pipe 17 in the directions of arrows c1 and c2. The cleaning liquid collected in the directions of arrows c3 and c4 using the liquid recovery pipe 20 from the liquid recovery port 19 of the cleaning water recovery tank 18 provided below the spray cleaning unit 7 is supplied using the pump 21 and the liquid supply pipe 22. Is done. When the amount of water injected from the nozzle 13 is insufficient with the amount of recovered water, new water can be added or all can be replaced with new water, but the amount of water used is reduced. It is desirable to use the recovered water. 2
Reference numeral 3 denotes a shutter for preventing water jetted from the nozzle 13 from scattering outside.

A waste food receiving tank 24 is provided below the waste food removing unit 5, and a recovery port 25 is provided at a lowermost portion of the waste food receiving tank 24. In the first immersion tank 11, a large number of ejection holes 27 are provided in a peripheral wall 26, a distribution chamber 28 is provided outside the peripheral wall 26, a drainage port 29 is provided in a lowermost portion, and drainage discharged from the drainage port 29 is provided. Flows through the drain pipe 30 in the direction of arrow d together with the leftovers remaining at the bottom, and reaches the leftovers receiving tank 24. Drainage is appropriately performed by means such as opening and closing a valve according to the situation.

The immersion water is supplied to the first immersion tank 11 by heating the water fed in the direction of the arrow e1 by the pipe 31 by the heating device 32 as required, and then by the pump 33 to the arrow e.
Pump in the direction of 2. The pumped water is supplied to the air inlet pipe 3
4 is mixed with air introduced in the directions of arrows f1 and f2 in the air mixing device 35 to generate small bubbles in the water, and then reaches the distribution chamber 28 by the liquid sending pipe 36, and reaches the injection hole as indicated by the arrow e3. It is injected into the first immersion tank 11 via 27.
As described above, in the first immersion tank 11, the immersion effect is increased by providing the liquid flow mechanism 37 such as injecting high-pressure water from the injection hole 27 so as to prevent the immersion water inside from stagnating. In the first immersion tank 11, the leftovers detached from the tableware float due to the flow of the immersion water, so that the leftovers overflow at the upper end, and the suspended matter is drawn out in the direction of arrows g1 and g2, that is, outside the tank, and then the leftovers reception tank 24. Lead to.

Most of the washing water collected in the washing water collecting tank 18 is collected in the liquid collecting port 19, but the material detached from the tableware by the washing floats. The suspended matter is led out in the direction of arrow h, that is, outside the tank. The derived suspended matter is collected together with the immersion water overflowed in the first immersion tank 11 to the slag receiving tank 24. The sediment in the washing water recovery tank 18 reaches the waste food receiving tank 24 in the direction of the arrow i, that is, through the drain port 38, the valve 39, and the drain pipe 40.

The cleaning water injected in the injection cleaning section 7 is purified water. The purified water is pressure-fed in the water supply pipe 43 by using the pump 42 and is jetted in the direction of arrow j2 by pumping water supplied in the direction of arrow j1 using the water purification pipe 41. The second immersion tank 12 has a large number of injection holes 45 provided in a peripheral wall 44, a distribution chamber 46 provided outside the peripheral wall 44, and a drain port 47 provided in the lowermost portion. The supply of the immersion water to the second immersion tank 12 is performed by using the arrow K
And the liquid recovery port 49 and the liquid recovery pipe 5
After the high-temperature water recovered through 0 is heated to a specified temperature by a heating device 51, the solution is sent by a pump 52 and reaches a distribution chamber 46 by using a solution sending pipe 53. The air introduced from the air introduction pipe 54 and the air mixing device 5
5 may be mixed and small air particles may be generated in the liquid to be sent. In this case, since the temperature of the high-temperature water sent by the mixed air decreases, it is necessary to control the mixing ratio so that the high-temperature water in the second immersion tank 12 is maintained at a specified temperature.

The high-temperature water in the second immersion tank 12 is always heated so as not to be cooled. As a heating method, a heating device 51 is used.
A method of circulating high-temperature water heated by using a method, a method of directly heating from the outer periphery of the second immersion tank 12, and a method of supplying a heated liquid from the outside are used. It is desirable to use
In addition, when the liquid flowing mechanism 56 such as circulating the heated liquid by the pump 52 or the like is used, the time for raising the temperature of the immersed tableware is reduced, and the immersion time can be shortened. Second
The heat sterilization treatment time in the immersion tank 12 is a time after the temperature is raised to the specified temperature, so that it is possible to reduce the time only by increasing the temperature quickly, and based on the immersion time in the second immersion tank 12. Thus, other processing conditions can be changed to shorten the time.

The drying section 9 is provided with a hot air supply mechanism 57, and the air introduced from the air introduction section 58 is supplied to a blowing pump 60 using a pipe 59, and the pump 60 blows the air through a blowing pipe 61. It is heated by the heater 62 on the way. The heated air is sent to nozzles 63 and 64 by a blower pipe 61 and blows out toward the tableware to dry the tableware. The air blown out toward the tableware is collected in the air introduction part 58 and arrows m1 to m5.
The energy required for heating can be reduced by circulating and reusing as described above.

The nozzles 63 and 6 in the hot air supply mechanism 57
By moving the nozzle 4 back and forth or up, down, left and right as indicated by an arrow n rather than blowing out hot air at a fixed position, the removal of water from the surface of the tableware can be reduced. This nozzle 6
The baskets storing the tableware may be moved back and forth as indicated by the arrow n by stopping the 3, 64 in place. Reference numeral 65 denotes a drain pipe for collecting water dropped in the drying unit 9. The basket storing the tableware dried in the drying unit 9 is subsequently transferred to the outlet unit 10 by the conveyor 1 and led out. 66 is a hot air supply mechanism 5
7 is a shutter provided to reduce the amount of hot air supplied by 7 to the outside.

The basket K in which the tableware is stored is moved up and down using the lift mechanism 15, and is immersed in the first immersion tank, and / or the basket K in which the tableware is stored is moved up and down using the lift mechanism 16. When immersing the conveyor 1 in the second immersion tank, the part of the conveyor 1 is disengaged from the engagement with the driving device, and the part of the conveyor 1 and the basket K are immersed together in the immersion tank and subjected to the specified treatment. Then, a part of the lowered conveyor 1 and the basket K are raised by using a lift mechanism, and thereafter, a part of the conveyor 1 is again engaged with the driving device, and
To be transported.

If it is not desired to immerse a part of the conveyor 1 in the immersion tank, the part of the conveyor 1 is moved to a position where it does not hinder the lowering and raising of the basket K, and then the basket K is moved by a lift mechanism. Is lowered to the immersion tank, where it is processed, and then the basket is raised, and then a part of the conveyor is returned from the moved position to the original position. The movement and stop of the basket K are performed by detection by the detection mechanism s.

When water is sprayed using the nozzle 13 to remove slag from the tableware and / or when water is sprayed using the nozzle 14 to finish wash the tableware, the nozzles 13 and 14 are moved in the same direction at fixed positions. By arbitrarily changing the jetting direction rather than jetting the washing water and automatically changing the jetting direction with time, it is possible to change the collision position of the jetted washing water onto the tableware and improve the washing efficiency, which is desirable. The change in the collision position of the ejected washing water may change the position of the basket on the conveyor.

The heated liquid supplied to the second immersion tank 12 is generally hot water heated to 80 ° C. or higher.
Dip the tableware in the hot water of 80 ° C or more for 5 minutes or more.
By maintaining the temperature at not less than 5 ° C. for at least 5 minutes, E. coli adhered to tableware can be completely killed. Since the immersion time of the tableware in the second immersion tank 12 is the longest as compared with the other steps, a shape in which a plurality of baskets accommodating the tableware are put in the second immersion tank 12 may be used. By installing a plurality of immersion tanks 12 in series and sequentially immersing the baskets accommodating the dishes, the entire dishwashing apparatus can be efficiently operated, and the workability is further improved.

The hot air used in the drying section is recovered and reused to reduce energy consumption. When high-temperature dishes are sequentially transferred from the second immersion tank 12, a phenomenon in which water on the surface evaporates due to the heat of the dishes may occur, and in this case, the drying treatment time is shortened and / or It becomes possible to lower the set value of the hot air temperature.

[0028]

【Example】

Example 1 Tableware (Western dishes) collected in the employee cafeteria are arranged in a basket (2 rows ×
The washing operation was performed using a dishwashing apparatus having a configuration shown in the figure, with two stages, a total of four rows, the number of each row was 20, and the interval between each tableware was about 15 mm.

The basket was placed on the rollers of the conveyor at the introduction section, and was automatically moved to the slag removal section. The movement of the basket to the home position was detected by the detection device and stopped. Wash water was sprayed from the nozzle provided in the residue-removing section toward the tableware for 30 seconds to remove the residue left on the surface. Next, the rollers of the conveyor were rotated to move the basket to the first transfer section, which was detected by the detection device, stopped at a fixed position, and immersed in the first immersion tank using the lift mechanism.

The immersion liquid was injected from the injection hole into the first immersion tank, and the immersion liquid in the tank was positively flown. In addition, a vegetable detergent for removing oil attached to tableware was mixed in the immersion liquid. The oil, starch, etc., which had detached from the tableware, overflowed and flowed out successively to the garbage receiving tank.
After the basket is immersed for a certain time and raised by the lift mechanism,
Rotate the conveyor roller to move it to the spray cleaning section,
This was detected by a detecting device and stopped at a fixed position.

In the spray washing section, clean water is sprayed from a nozzle to perform finish washing such as removal of a vegetable detergent remaining on the dishes and baskets. Although the water used in the spray cleaning section contains a small amount of detergent, it is sent to the slag removal section for reuse. In the garbage removal section, the detergent contained acts on the oil attached to the tableware to promote the removal of garbage in the garbage removal section.

The tableware finished and washed in the spray washing section is transferred to the second moving section by the rotation of the conveyor roller, detected by the detecting device and stopped at a fixed position, and then moved to the second immersion tank using the lift mechanism. Lower and immerse in boiling water. The immersion time was such that when the hot water was 80 ° C. or more, the adhered bacteria such as Escherichia coli could be completely sterilized by heating for 5 minutes or more.

The basket containing the tableware immersed in hot water is lifted by a lift mechanism, transferred to a drying section by rotation of a conveyor roller, detected by a detection device, and stopped at a fixed position. Hot air was blown out from the to dry. As the liquid temperature in the second immersion tank in the previous step was higher, vaporization was promoted and the drying time was shortened, and the air temperature used for drying could be shortened as the temperature became higher.

When the tableware was at a high temperature, hot air having a temperature of 20 ° C. or more could sufficiently promote vaporization and dry. The hot air can be collected at the air inlet and reused to reduce the energy required for heating. The basket storing the dried dishes was transferred to the outlet by rotating the conveyor, and the washing was completed.

The obtained tableware had no residue such as leftovers and oil, and no adhesion of Escherichia coli was observed. Example 2 As a result of performing the same washing test as in Example 1 for a dish obtained by applying butter to tableware in place of residual food, the immersion time in the first immersion tank was longer than that in the case of tableware used for general cooking. By setting the time or increasing the temperature of the cleaning solution, the same results as in Example 1 could be obtained.

[0036]

As described above, according to the present invention, washing, sterilization and drying can be continuously performed in a compact apparatus in a state where tableware is placed in a basket, thereby saving labor and water. Effective for energy saving. In particular, sterilization is performed immediately after washing, and drying is performed immediately after sterilization, thereby facilitating sterilization, and having sanitary effects without causing bacteria to adhere to dishes after sterilization.

Further, it is not necessary to install a transporting device and a sterilizing device to another sterilizing device after the cleaning, and a transporting operation is not required.

[Brief description of the drawings]

FIG. 1 is a schematic longitudinal sectional view of a dishwashing apparatus according to the present invention.

FIG. 2 is a schematic longitudinal sectional view showing a state in which the tableware is moved to each process when the tableware is put in a basket and washed using the apparatus shown in FIG.

FIG. 3 is a schematic longitudinal sectional view showing a state in which dishes are washed, sterilized, and dried using the dish washing apparatus of FIG. 1;

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Conveyor 2 Upper stage 3 Lower stage 4 Introducing part 5 Litter removal part 6 First transfer part 7 Injection washing part 8 Second transfer part 9 Drying part 10 Outgoing part 11 First immersion tank 12 Second immersion tank 13 Nozzle 14 Nozzle 15 Lift mechanism Reference Signs List 16 Lift mechanism 17 Liquid recovery pipe 18 Washing water recovery tank 19 Liquid recovery port 20 Liquid recovery pipe 21 Pump 22 Liquid feed pipe 23 Shutter 24 Garbage receiving tank 25 Recovery port 26 Peripheral wall 27 Injection hole 28 Distribution chamber 29 Drain port 30 Drain pipe 31 Pipe 32 heating device 33 pump 34 air introduction pipe 35 air mixing device 36 liquid sending pipe 37 liquid flow mechanism 38 drain port 39 valve 40 drain pipe 41 water purification pipe 42 pump 43 water feeding pipe 44 peripheral wall 45 injection hole 46 distribution chamber 47 drain port 48 introduction Pipe 49 Liquid recovery port 50 Liquid recovery pipe 51 Heating device 52 pump 53 liquid transfer pipe 54 air introduction pipe 55 Admission device 56 liquid flow mechanism 57 hot air supply. Mechanism 58 Air introduction unit 59 Pipe 60 Ventilation pump 61 Ventilation pipe 62 Heater 63 Nozzle 64 Nozzle 65 Drainage pipe 66 Shutter K Basket

Claims (5)

[Claims] 1. An introduction section, a garbage removal section, a first transfer section, a jet washing section, a second transfer section, a drying section, and a discharge section are sequentially provided in an upper section, and a first immersion tank is provided in a lower section of the first transfer section. However, a second immersion tank is provided at a lower stage of the second transfer unit, respectively.
A nozzle for injecting high-pressure water to tableware is provided in the garbage removal section and the spray washing section, a lift mechanism for vertically moving tableware is provided in the first transfer section and the second transfer section, and the first immersion tank and the 2 The immersion tank is a tank having a size in which all the tableware stored in the basket is immersed. At least the second immersion tank is provided with a high-temperature liquid supply mechanism and / or a high-temperature liquid heating mechanism, and supplies hot air to the drying unit. Dishwasher with a mechanism. 2. The dishwashing apparatus according to claim 1, wherein a liquid flowing mechanism is provided in the first immersion tank and the second immersion tank. 3. An introduction section, a garbage removal section provided in an upper stage,
3. The dishwasher according to claim 1, wherein a conveyor for transferring the basket containing the tableware substantially horizontally is provided in the first transfer section, the jet washing section, the second transfer section, the drying section and the outlet section. 4. A conveyor provided in the first transfer unit and the second transfer unit, with a basket containing tableware placed thereon, between the first transfer unit and the first immersion tank, and between the second transfer unit and the second immersion tank. 4. The dishwasher according to claim 3, wherein the dishwasher is moved up and down by a lift mechanism between the immersion tank. 5. The cleaning water recovery tank provided at a lower stage of the spray cleaning section, and the cleaning water recovery tank and the slag removal section are connected by a pipe via a water supply pump. Dishwashing equipment.