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
  • A47L15/42—Details
  • A47L15/46—Devices for the automatic control of the different phases of cleaning ; Controlling devices
• • 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
  • A47L15/0002—Washing processes, i.e. machine working principles characterised by phases or operational steps
  • A47L15/0007—Washing 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
  • A47L15/0002—Washing processes, i.e. machine working principles characterised by phases or operational steps
• • 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
  • A47L15/44—Devices for adding cleaning agents; Devices for dispensing cleaning agents, rinsing aids or deodorants
• • 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
  • A47L15/4236—Arrangements to sterilize or disinfect dishes or washing liquids
• • 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
  • A47L2601/00—Washing methods characterised by the use of a particular treatment
  • A47L2601/20—Other treatments, e.g. dry cleaning
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
  • C11D2111/00—Cleaning compositions characterised by the objects to be cleaned; Cleaning compositions characterised by non-standard cleaning or washing processes
  • C11D2111/40—Specific cleaning or washing processes
  • C11D2111/44—Multi-step processes

Definitions

• This invention relates generally to the field of machine dishwashing processes, e.g. for cleaning tableware or other surfaces soiled with food remains. More particular this invention relates to field of continuous or discontinuous machine dishwashing processes in single or multi-tank dish machines.
• a process for continuous or discontinuous machine dishwashing comprising the steps of a) Applying a first basic cleaning step whereby the cleaning solution has a pH of ⁇ 10,5 and ⁇ 13 at a temperature of ⁇ 30 and ⁇ 55°C. b) Applying an acidic cleaning step whereby the cleaning solution has a pH of ⁇ 1 and ⁇ 3 at a temperature of ⁇ 50 and ⁇ 75°C. c) Applying a second basic cleaning step whereby the cleaning solution has a pH of ⁇ 10,5 and ⁇ 13 at a temperature of ⁇ 30 and ⁇ 55°C.
• step a) and/or step c) is performed at a temperature of ⁇ 40 and ⁇ 50°C, preferably around 45°C.
• step b) and/or step d) is performed at a temperature of ⁇ 55 and ⁇ 70°C, preferably between ⁇ 60 and ⁇ 65°C and most preferred around 63°C.
• the cleaning solution has a pH of ⁇ 11 and ⁇ 12.
• the cleaning solution has a pH of ⁇ 2 and ⁇ 2,5.
• step a) is performed for ⁇ 10s and ⁇ 60s.
• step b) is performed for ⁇ 10s and ⁇ 20s.
• step c) is performed for ⁇ 20s and ⁇ 60s.
• step d) is performed for ⁇ 5s and ⁇ 15s.
• step d) is performed for ⁇ 5s and ⁇ 15s.
• Step a) is the first alkaline cleaning step in the context of the invention and is performed using a cleaning solution having a pH of ⁇ 10,5 and ⁇ 13, preferably ⁇ 11 and ⁇ 12. This pH can be achieved e.g. by using hydroxide solution and/or hydroxide/buffer solution, especially hydroxide/ phosphate buffer solution
• the cleaning solution used in step a) may include one or more of the following ingredients:
• Step a) is performed at a temperature of ⁇ 30 and ⁇ 55°C, which means that the cleaning solution which is applied to the tableware has this temperature. More preferred, step a) is performed at a temperature of ⁇ 40 and ⁇ 50°C, preferably around 45°C
• Step a) preferably is performed for ⁇ 10s and ⁇ 60s, more preferred for ⁇ 20s and ⁇ 30s.
• the duration of step a) is not limiting for the invention, only for some preferred applications within the same.
• Step b) is the acidic cleaning step in the context of the invention and is performed using a cleaning solution having a pH of ⁇ 1 and ⁇ 3, preferably ⁇ 2 and ⁇ 2,5 This pH can be achieved e.g. by using an inorganic or organic acid .
• Suitable acidic compounds in the context of this invention which are insofar preferred are sulfuric acid, nitric acid, phosphoric acid, formic acid, acetic acid, propanoic acid, glycolic acid, citric acid, maleic acid, lactic acid, gluconic acid, alkanesulfonic acid, amidosulfonic acid, succinic acid, glutaric acid, adipic acid, phosphonic acids, polyacrylic acids or mixtures thereof and, in a most particularly embodiment, from formic acid, glycolic acid, gluconic acid, amidosulfonic acid or the alkanesulfonic acids, more particularly methanesulfonic acid or mixtures thereof. Especially preferred is methanesulfonic acid.
• the cleaning solution used in step b) may include one or more of the following ingredients:
• the cleaning solution is allowed to act on the tableware and the soil for a certain contact time (during which spraying stops) .
• the tableware is not intentionally sprayed during the contact time.
• the cleaning solution is sprayed onto the tableware as a fine, gentle mist-like liquid spray.
• the cleaning solution is applied to the tableware as foam.
• the cleaning solution is applied to the tableware in droplet form or by the Ecolab process known commercially as thin film cleaning (TFC) .
• TFC thin film cleaning
• Step b) is performed at a temperature of ⁇ 50 and ⁇ 75°C, which means that the cleaning solution which is applied to the tableware has this temperature. More preferred, step b) is performed at a temperature of ⁇ 60 and ⁇ 65°C and most preferred around 63°C
• Step b) preferably is performed for ⁇ 10s and ⁇ 20s.
• the duration of step b) is not limiting for the invention, only for some preferred applications within the same.
• Step c) Second alkaline cleaning step
• Step c) is the second alkaline cleaning step in the context of the invention and is performed using a cleaning solution having a pH of ⁇ 10,5 and ⁇ 13, preferably ⁇ 11 and ⁇ 12.
• This pH can be achieved e.g. by using hydroxide solution and/or hydroxide/buffer solution, especially hydroxide/ phosphate buffer solution
• the cleaning solution used in step a) may include one or more of the following ingredients:
• the cleaning solution is sprayed onto the tableware trough a rotating washing arm as a heavy water curtain.
• Step c) is performed at a temperature of ⁇ 30 and ⁇ 55°C, which means that the cleaning solution which is applied to the tableware has this temperature. More preferred, step c) is performed at a temperature of ⁇ 40 and ⁇ 50°C, preferably around 45°C
• Step c) preferably is performed for ⁇ 20s and ⁇ 60s, more preferred ⁇ 45s and ⁇ 55s.
• the duration of step c) is not limiting for the invention, only for some preferred applications within the same.
• Step d) Rinsing step
• Step d) is the neutral rinsing step in the context of the invention and is performed using a rinse aid solution having a pH of ⁇ 5 and ⁇ 7.
• the rinse aid solution used in step d) may include one or more of the following ingredients:
• the cleaning solution is allowed to act on the tableware and the soil for a certain contact time (during which spraying stops) , as it step d) usually is the last step in the dishwashing cycle.
• the tableware is not intentionally sprayed during the contact time.
• Step d) is performed at a temperature of ⁇ 50 and ⁇ 75°C, which means that the cleaning solution which is applied to the tableware has this temperature. More preferred, step b) is performed at a temperature of ⁇ 60 and ⁇ 65°C and most preferred around 63°C
• Step d) preferably is performed for ⁇ 5s and ⁇ 15s, preferably ⁇ 9s and ⁇ 12s.
• the duration of step d) is not limiting for the invention, only for some preferred applications within the same.
• Example I Cleaning of table cups and table plates in a MEIKO DV80.2 dishwashing machine sold by Meiko company, Offenburg, Germany .
• a ca. 6% aqueous composition containing corn starch was cooled to 75 °C after boiling and was applied to each cup with a brush in a quantity of ca. 4 ml.
• the cups thus treated were left to stand for at least 3 hours and then dried at ca. 100 °C for 16 hours.
• the cleaning tests were carried out in a Meiko DV80.2 hood-type dishwashing machine according to the following scheme : a) Cleaning for 25 seconds at a temperature of 45 °C with a 0.2% by weight aqueous solution of an alkaline detergent, the solution having a pH of 12. b) Cleaning for 5 seconds at a temperature of 63 °C with a 0.2% by weight aqueous solution of an acidic detergent, the solution having a pH of 2.5. c) Cleaning for 49 s seconds at a temperature of 45 °C with a 0.2% by weight aqueous solution of an alkaline detergent, the solution having a pH of 12. d) Rinsing for 12 seconds at a temperature of 63 °C with fresh water
• Example II is identical with Example I, only that an Electrolux “Clean and Green” WT65 dishwashing machine, sold by Electrolux company, Sweden was used.

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• Detergent Compositions (AREA)
• Washing And Drying Of Tableware (AREA)

Applications Claiming Priority (1)

Publications (1)

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Family Applications (1)

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• 2011
  • 2011-05-19 KR KR1020137033690A patent/KR20140035413A/ko not_active Ceased
  • 2011-05-19 CN CN201180070958.2A patent/CN103547203B/zh active Active
  • 2011-05-19 JP JP2014510670A patent/JP2014513624A/ja active Pending
  • 2011-05-19 EP EP11720120.2A patent/EP2709508A1/en not_active Withdrawn
  • 2011-05-19 CA CA2831444A patent/CA2831444A1/en not_active Abandoned
  • 2011-05-19 AU AU2011368660A patent/AU2011368660B2/en active Active
  • 2011-05-19 WO PCT/EP2011/058147 patent/WO2012155976A1/en not_active Ceased
  • 2011-05-19 US US14/118,706 patent/US20140076364A1/en not_active Abandoned
  • 2011-05-19 BR BR112013027407A patent/BR112013027407A2/pt not_active IP Right Cessation

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