EP1871213A1 - Procede pour evaluer et assurer l'effet hygienique thermique dans un lave-vaisselle a plusieurs cuves - Google Patents

Procede pour evaluer et assurer l'effet hygienique thermique dans un lave-vaisselle a plusieurs cuves

Info

Publication number
EP1871213A1
EP1871213A1 EP06707568A EP06707568A EP1871213A1 EP 1871213 A1 EP1871213 A1 EP 1871213A1 EP 06707568 A EP06707568 A EP 06707568A EP 06707568 A EP06707568 A EP 06707568A EP 1871213 A1 EP1871213 A1 EP 1871213A1
Authority
EP
European Patent Office
Prior art keywords
dishwasher
cleaned
continuous
temperature
controller
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06707568A
Other languages
German (de)
English (en)
Inventor
Bruno Gaus
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiko Maschinenbau GmbH and Co KG
Original Assignee
Meiko Maschinenbau GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiko Maschinenbau GmbH and Co KG filed Critical Meiko Maschinenbau GmbH and Co KG
Publication of EP1871213A1 publication Critical patent/EP1871213A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/24—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors
    • A47L15/241—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors the dishes moving in a horizontal plane
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/0021—Regulation of operational steps within the washing processes, e.g. optimisation or improvement of operational steps depending from the detergent nature or from the condition of the crockery
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/0021—Regulation of operational steps within the washing processes, e.g. optimisation or improvement of operational steps depending from the detergent nature or from the condition of the crockery
    • A47L15/0026—Rinsing phases
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/006—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control using wireless communication between internal components of the machine
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/24—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors
    • A47L15/247—Details specific to conveyor-type machines, e.g. curtains
    • A47L15/248—Details specific to conveyor-type machines, e.g. curtains relating to the conveyors
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/42—Details
    • A47L15/4287—Temperature measuring or regulating arrangements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
    • A47L2401/12—Water temperature
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
    • A47L2401/34—Other automatic detections
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/05—Drain or recirculation pump, e.g. regulation of the pump rotational speed or flow direction
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/26—Indication or alarm to the controlling device or to the user
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/30—Regulation of machine operational steps within the washing process, e.g. performing an additional rinsing phase, shortening or stopping of the drying phase, washing at decreased noise operation conditions

Definitions

  • the invention relates to a method for assessing and ensuring the thermal hygiene effect on items to be washed in a dishwasher during the cleaning process.
  • Multi-tank dishwashers are also used today in the commercial sector, in which the material to be cleaned is transported by means of a conveyor through the various zones of the dishwasher.
  • Multi-tank dishwashers generally comprise at least one rinse zone, at least one rinse zone and optionally a drying zone.
  • Multi-tank dishwashers, in which the items to be cleaned through various treatment zones are usually designed as a belt transport or basket transport machines. Both versions have in common that the items to be washed are transported by the means of transport continuously through the individual treatment zones.
  • the individual treatment zones are usually designed as chambers which comprise openings in the transport direction of the conveying device, through which the material to be cleaned is transported by means of the conveying device.
  • the rinse water storage tank of the rinse zone is filled with fresh water and heated to the preset rinse tank temperature. Furthermore, detergent is added to the rinse water. If several rinsing zones are arranged one behind the other, this applies analogously.
  • the rinsing zone usually has a rinsing water circulation pump, which draws rinsing water from the rinsing water storage tank and sprays onto the items to be washed via a spraying system assigned to the rinsing zone in order to remove the dirt adhering to the items to be washed. Subsequently, the rinse water flows back together with the rinsed dirt back into the rinse water storage tank. The rinsed dirt is filtered out of the rinse water by a sieve system.
  • the process factors purifier concentration, contact time of the material to be cleaned from the first contact with the rinsing water of the first rinsing zone to leave the final rinse, the mechanics of the spray systems or sprays in the rinse zones and the temperatures in the individual rinse zones are crucial.
  • Methods for detecting the same are known for the process parameters of cleaner concentration, contact of the items to be cleaned with the rinse water of the first rinse zone until they leave the final rinse zone and the mechanism in the rinse zone.
  • the cleaning agent concentration is usually detected by the conductivity of the washing liquid.
  • the contact time results from the transport speed of the conveyor and the washing mechanism is determined by the pressure of the circulation pump and the execution of the nozzles of the spray system in each rinse zone.
  • the temperature of the rinse water in the individual treatment zones is detected by temperature sensors.
  • the temperature reached on the surface of the material to be cleaned is not identical to the rinse water temperature.
  • the temperature reached on the surface of the material to be cleaned is precisely this temperature, which is achieved on the surface of the material to be cleaned in the individual treatment zones and the time over which these temperatures act on the material to be cleaned, of decisive influence.
  • the effect of a certain temperature on the surface of the material to be cleaned for a certain time is or may be referred to as a heat equivalent.
  • the relationship of temperature and time to germ reduction is, among other things, the basis of regulations and standards which are to ensure the cleaning effect in dishwashers.
  • the hygienic safety of multi-tank dishwashers at the end user is checked by means of a follow-up test and the determination of the number of bacteria in the rinsing water of the last rinsing tank.
  • the disadvantage is the fact that the examination of the microbial reduction on site at the customer can be carried out according to this standard only with great effort.
  • Another disadvantage of this standard is the fact that the same germ reduction, e.g. could also be achieved with a shorter contact time, but at higher temperatures in the individual treatment zones. However, this standard does not allow this.
  • the temperatures are recorded during the cleaning process. From the temperature profile during the transport of the items to be washed by the multi-tank dishwasher, the heat equivalents acting on the plate over the entire cleaning process are determined on the basis of the above-mentioned table. This test is to be carried out for three different plate positions in a dish rack or a transport basket. To meet the required germ reduction, at least 3600 heat equivalents must be achieved in each plate position according to this regulation.
  • An advantage of this method is that this method can be performed with relatively little effort on site at the customer to check the proper functioning of the multi-tank dishwasher with respect to the thermal sanitation. Another advantage is that the result is available immediately after the measurement and thus a statement about the quality of the cleaning process can be made immediately.
  • a disadvantage of the operation of the dishwasher is the fact that from the temperatures of the rinse water of the individual treatment zones must be closed to the heat equivalent acting on the dishes in the rinsing process and not the actual borrowed heat equivalents applied to the items to be determined.
  • prEN ISO 15883-1 describes a method which also uses the relationship between germ reduction and temperature over time to assess the hygiene effect. This relationship is referred to as Ao value and is also written down in tabular form or is calculated from a mathematical formula.
  • the A 0 value is described in more detail in Appendix A of this standard and is defined as the time equivalent in seconds at 80 0 C at which a given disinfecting effect is exercised and corresponds mutatis mutandis to the heat equivalent of the NSF3 standard, but on the basis of another test germ ,
  • the test organism used in this method is Enterococcus Faetium. Again, a minimum Ao value to be reached at each point in the washing chamber of the washer / disinfector to achieve. However, this process has not yet been used to assess commercial dishwashers in Europe.
  • EP 1 196 650 B1 relates to a method for monitoring a washing process.
  • an independent wireless monitoring device is applied to a conveyor belt of an industrial dishwasher and moved with this.
  • the measured data is recorded in a monitoring unit.
  • the temperatures at the individual rinse zones could be recorded and evaluated at a later time.
  • a determination of the heat equivalents, which are transmitted to the material to be cleaned could be based on the determined temperature values.
  • the difference with temperature recording according to the NSF3 standard procedure is that the temperature detection is wireless.
  • the device known from EP 1 196 650 B1 serves only to control the process temperatures, is not evaluated by the control of the dishwasher and thus does not serve for the direct control of the process parameters of the multi-tank dishwasher ,
  • DE 196 08 036 C5 shows that the dependence of the Nachêtementmenge of the transport speed of the conveyor of Mehrtank Schememaschine set directly in dependence. On a dependence of the rinse water and the actual transferred to the items to be washed heat equivalents according to DE 196 08 036 C5 not discussed.
  • the object of the present invention is to provide a method for detecting the thermal equivalents transferred to the material to be cleaned in order to eliminate the above-described disadvantages of the solutions according to the prior art and at the same time to increase the process reliability with regard to the thermal hygiene effect.
  • a wireless sensor is mounted on the transport device of a multi-tank dishwasher, which is transported by the transport device together with the cleaning material through the individual treatment zones of the multi-tank dishwasher.
  • the transport device may be formed, for example, as an endless, circumferentially formed conveyor belt.
  • the material to be cleaned can also be accommodated in transport baskets, which are placed on an endless conveyor belt and transport the product to be cleaned in this way through the Mehrtank Songma- machine.
  • the position of the wireless sensor can be chosen in an advantageous manner so that the temperatures measured by the wireless sensor are equal to the temperatures that prevail on the surface of the material to be cleaned.
  • the temperatures thus determined are transmitted permanently to the control of the multi-tank dishwasher at the end of a respective treatment zone, for example at the end of the pre-evacuation zone, the rinsing zone, the pump rinsing zone or the fresh-water rinsing zone or at the end of the entire process section of the multi-tank rinsing machine.
  • the control system uses the measured Based on the calculated values for the heat equivalents, a correction of the transport speed or a correction of the temperature of the rinsing water or a change of other suitable process parameters takes place on the basis of the calculated values for the heat equivalents and stored temperatures which calculates the heat equivalents transferred to the material to be cleaned during the process.
  • a correction of the process parameters is carried out according to the aspect of optimum or minimum energy consumption with safe achievement of the required heat equivalents, to the specifications of standards, such as the NSF3 standard method or the currently applicable only for cleaning and disinfection equipment method according to prEN ISO 15883-1 to meet.
  • the sensors can be mounted stationary in the individual treatment zones of the multi-tank dishwasher.
  • the positions of the preferably wireless sensors in the individual treatment zones of the multi-tank dishwasher are chosen so that it is also ensured here that the temperatures measured by means of the permanently installed sensors are equal to the temperatures prevailing on the surface of the material to be cleaned.
  • the measured temperatures are continuously transmitted to the control of Mehrtank Vietnamesemaschine.
  • the control of Mehrtank Vietnamesemaschine takes place a calculation of the transferred to the material to be cleaned during the flushing process heat equivalents and optionally a correction of the transport speed of the conveyor or the temperature of Vietnamese Stamms or other suitable process parameters.
  • the correction of the process parameters takes place from the point of view of optimum or minimum energy consumption with safe achievement of the required heat equivalents.
  • An advantage of the proposed method according to the invention is to be seen in the fact that using the solution proposed by the invention a multi-tank dishwasher actively monitors the hygiene of the goods to be cleaned and, for example, irregularities in the flushing operation, such as the introduction of goods to be cleaned with different heat capacities and concomitant change in energy demand or entry of cold water, by the controller suitable measures, such as a reduction in the transport speed of the conveyor can be compensated. Furthermore, in the method proposed according to the invention, the perfect function of the multi-tank dishwasher with regard to thermal hygiene can be easily represented during operation at the end user of the multi-tank dishwasher, without, for example, the Standards suggested that active bacteria strains should be actively introduced into the multi-tank rinsing machine.
  • the method proposed according to the invention also makes it possible to ensure the hygiene effect during the operation of the multi-tank dishwasher.
  • FIG. 1 shows a detail of a continuous washing machine with a rinsing zone
  • the illustration according to FIG. 1 shows a continuous-flow dishwasher 1, in which goods 32 to be cleaned are transported in the transport direction 2 through various treatment zones of the conveyor dishwasher 1.
  • first rinsing system 5 Within the rinsing zone 4 there is a first rinsing system 5 and a second rinsing system 6. From this, cleaning fluid 7 emerges in the form of a jet. The first flushing system 5 and the second flushing system 6 are acted upon by a first pump 8 with cleaning fluid.
  • the first pump 8 is housed within a Spülzonentanks 9, which is associated with the rinsing zone 4.
  • a pump housing 10 In the upper region of the first pump 8 is a pump housing 10; the Spülzonentank 9 is covered by a Tankabdecksiebes 11.
  • the rinsing zone tank 9 associated with the rinsing zone 4 contains a heated or unheated water supply.
  • the rinsing zone 4 is separated from the adjoining pump rinsing zone 14 by means of a separating curtain 13 from which, seen in the transporting direction 2 of the material 32 to be cleaned.
  • the rinsing zone tank 9 is separated from the tank by a partition wall 12, which is located below the pump rinsing zone 14 or the fresh water rinsing zone 18.
  • the material 32 to be cleaned leaving the rinsing zone 4 runs into a pump rinsing zone 14 after passage of the separating curtain 13.
  • the pump rinsing zone 14 is fed via a second pump 15.
  • the cleaning fluid 7 emerging in the pump rinsing zone 14 from a first spray tube 16 and a second spray tube 17 wets the material 32 to be cleaned from the top side and the bottom side.
  • the spray pipes 16 and 17 arranged in the pump rinsing zone 14 are received on a curved pipe, so that an offset of the first spray pipe 16 in comparison to the second spray pipe 17 of the pump rinsing zone 14 is achieved.
  • the Frischbergklar Hugheszone 18 includes an upper spray tube 20 and a lower spray tube 21.
  • the two spray tubes 20 and 21 are arranged according to the Sprührohrverlaufes 19 - seen in the transport direction 2 of the material to be cleaned - also offset from one another.
  • the fresh water volume leaving the upper spray tube 20 and the lower spray tube 21 wets the material 32 to be cleaned from its upper side and its lower side.
  • the Frischwasserklar Hugheszone 18 is connected downstream of a heat recovery device 23 which includes an exhaust fan 24, by means of which exhaust air from the continuous dishwasher 1 is withdrawn.
  • the heat recovery device 23 is followed in the transport direction 2 of the material to be cleaned 32 seen a drying zone 25 at.
  • the drying zone 25 comprises a blower 26 to which a sensor 27 is assigned.
  • the exiting the fan 26 air is blown through outlet nozzles 28 on the top of the goods to be cleaned.
  • the blower 26 is assigned two outlet nozzles 28, which, viewed in the transporting direction 2 of the material 32 to be cleaned, are arranged one behind the other.
  • the drying zone 25 is shielded by a further separation curtain 33 against an outlet section 30 of the continuous dishwasher 1.
  • the dried and partially cooled now cleaned material 32 can be removed from the conveyor 3 designed as a conveyor belt. Trained as a conveyor belt conveyor 3 is connected via a drive 31, the can be arranged at the end of the outlet section 30, driven.
  • wireless sensors 40 can be attached to individual holding devices 33 of the conveyor device 3.
  • the mounting position of the wireless sensor 40 in the upper region of holding devices 33 for cleaning material 32 ensures that the temperature value detected by the sensor 40, which is supplied via a signal 35 to a receiving part 34 of the controller 36, corresponds to the temperature, having recorded in the conveyor 3 to be cleaned Good 32.
  • the wireless sensor 40 for detecting and transmitting the temperature signal 35 may also be accommodated on a transport member of the circulating conveyor 3, which is preferably designed as a conveyor belt. According to the embodiment variant shown in Figure 1, the wireless sensor 40 is transported with the conveyor 3 together with the material to be cleaned 32 through the individual treatment zones 4, 14, 18 and 25 of the continuous dishwasher 1.
  • the temperatures detected in this case can either be transmitted permanently to the control 36 at the end of each individual treatment zone 4, 14, 18, 25 or at the end of the entire process section. From this, it calculates the heat equivalents transferred to the material 32 to be cleaned during the rinsing process and, if necessary, corrects, for example, the transport speed of the conveyor 3 in the transport direction 2, the temperature of the rinse water dispensed in the pump rinsing zone 14 or in the fresh water rinsing zone 18 to be cleaned Good 32 is applied or other process parameters.
  • Figure 2 shows a continuous dishwasher with the individual treatment zones respectively associated permanently installed sensors.
  • the various treatment zones 4, 14, 18, 25 of the continuous-flow dishwasher 1 are preferably fixedly installed sensors 50, 51, 52, 53, which are arranged in the different treatment zones.
  • the respective mounting positions of the sensors 50, 51, 52, 53 is exemplified; Depending on the other conditions, the positions of the respective sensors 50, 51, 52, 53 are selected such that the temperatures determined by these correspond to those temperatures which the material 32 to be cleaned on passage of the different treatment zones 4, 14, 18, 25 within the dishwasher 1 each.
  • the sensors 50, 51, 52 and 53 exchange data with the controller 36 of the continuous-flow dishwasher 1.
  • the controller 36 which is assigned to the continuous-flow dishwasher 1, can either be an internal controller, ie, a controller arranged inside the conveyor dishwasher 1, or it can also be an external controller 36, that is to say located outside the conveyor dishwasher 1.
  • the control 36 comprises a microprocessor (CPU) 45 and a data memory 46.
  • a control line is used to control all functions with regard to the program steps taking place in the continuous-flow dishwasher 1, ie also the method running within the continuous-flow dishwasher 1 for assessing the hygiene effect.
  • the controller 36 further comprises a measurement data acquisition unit 47, via which the temperature values detected by the at least one stationarily installed sensor 50, 51, 52, 53 are detected and stored in a data memory 46.
  • the stationary installed sensors 50, 51, 52 and 53 are connected via the line shown in Figure 2 with the controller 36 in connection, via which the individual process steps of the continuous dishwasher 1 are controlled.
  • the controller controls 36 via a power regulator, which may be preceded by the pumps 8 and 15, respectively, their electrical power supply.
  • the fresh water pump i.
  • the second pump 15 may be preceded by a power regulator, via which the electrical power supply of the fresh water pump can be controlled.
  • a power regulator by means of which the power supply of a heating element for the flushing eye can be controlled, and to another power regulator which controls the power supply of a heating element in an optionally provided instantaneous water heater or boiler for heating the final rinse water.
  • the values stored for the thermal equivalents which are decisive either according to the NSF3 standard or according to the Ao value method, are stored in the controller 36 within the data memory 46 provided there in order to determine or classify the hygiene effect of a continuous-flow dishwasher 1.
  • the Ao values reproduced below can be stored according to the prEN ISO 15883 expected in Europe:
  • the Ao value which can be taken from the table above, is defined as the time equivalent in seconds at which a disinfecting effect is exerted.
  • the Ao value of a wet heat disinfection process indicates the killing of germs, expressed in terms of time equivalents in seconds, at a temperature transmitted by the process to the product, such as the product 32 to be cleaned.
  • a permanently installed sensor 50, 51, 52, 53, which is used in a respective treatment zone 4, 14, 18, 25 of a continuous-flow dishwasher 1, may be based on the temperature used within the NSF3 standard test method or within the Ao test method. be adjusted so that can be determined by the controller 36 within the continuous dishwasher 1, the same heat equivalents as in the NSF3 standard method or in the Ao test method.
  • the heat equivalents currently achieved within a program step are determined and compared with the table values stored in the data memory 46, for example in the case of prEN ISO 15883-1 of the values stored there. Are they over the sensors 40; 50, 51, 52, 53 determined values for the heat equivalents, which are achieved within the respective treatment zone 4, 14, 18, 25 of the continuous dishwasher 1, too low, so can be held by the controller 36, either the temperature of the rinsing liquor contained in the rinse tank is increased or be increased via the controller 36, the temperature of the fresh water, which is supplied within the rinse zone 18 via the there arranged rinsing systems 20, 21.
  • the corresponding, the respective pumps 8, 15 associated power controller are controlled by the controller 36. Furthermore, it is possible to vary the transport speed of the material to be cleaned 32 in the transport direction 2 through the continuous-flow dishwasher 1 via the controller 36 as a function of the heat equivalent values calculated in the controller 36. If the values for the heat equivalents required according to the cited standard are not reached, then the drive of the conveyor 3 can be influenced, for example, via the controller 36 so that it runs more slowly and thus at a lower speed through the material 32 to be cleaned transported individual treatment zones of the continuous dishwasher 1, so that extends the contact time of the heat equivalents, which ultimately contributes to the assurance or increase the temperature acting on the cleaned or cleaned items to be washed 32 temperature.
  • Irregularities in the rinsing operation can be compensated by suitable countermeasures to be initiated via the controller 36.
  • the controller 36 the Nach Hughesvorgang be extended on the one hand or via a corresponding control of a power regulator, which is assigned to the heating element of the tank for scouring liquor, the temperature of which are increased to counteract the caused by the cold water entry temperature reduction.

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  • Engineering & Computer Science (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Washing And Drying Of Tableware (AREA)

Abstract

L'invention concerne un procédé pour évaluer et assurer l'effet hygiénique thermique dans un lave-vaisselle à avancement automatique (1) doté de préférence de plusieurs cuves. Dans ce lave-vaisselle sont fixés un ou plusieurs capteurs (40; 50, 51, 52, 53) qui transmettent la température régnant à l'intérieur de chaque zone de traitement (4, 14, 18, 25) à une commande de machine (36), de préférence la commande du lave-vaisselle à avancement automatique (1). Cette commande de machine (36) détermine l'effet hygiénique thermique au moyen de la température et du temps agissant sur les objets à nettoyer (32) sur la base d'équivalences thermiques. Le processus de lavage est commandé de telle sorte qu'une quantité prédéterminée d'équivalences thermiques est transmise aux objets à nettoyer (32).
EP06707568A 2005-03-16 2006-03-15 Procede pour evaluer et assurer l'effet hygienique thermique dans un lave-vaisselle a plusieurs cuves Withdrawn EP1871213A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005012086 2005-03-16
PCT/EP2006/002384 WO2006097294A1 (fr) 2005-03-16 2006-03-15 Procede pour evaluer et assurer l'effet hygienique thermique dans un lave-vaisselle a plusieurs cuves

Publications (1)

Publication Number Publication Date
EP1871213A1 true EP1871213A1 (fr) 2008-01-02

Family

ID=36467465

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06707568A Withdrawn EP1871213A1 (fr) 2005-03-16 2006-03-15 Procede pour evaluer et assurer l'effet hygienique thermique dans un lave-vaisselle a plusieurs cuves

Country Status (3)

Country Link
US (1) US20080115807A1 (fr)
EP (1) EP1871213A1 (fr)
WO (1) WO2006097294A1 (fr)

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DE102006039434A1 (de) * 2006-08-23 2008-05-29 Meiko Maschinenbau Gmbh & Co. Kg Verfahren zur Beurteilung und Sicherstellung der thermischen Hygienewirkung in einer Mehrtankgeschirrspülmaschine
DE102007018447C5 (de) * 2007-04-19 2015-08-13 Meiko Maschinenbau Gmbh & Co. Kg Durchlaufspülmaschine mit geregelter Trocknung
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