JP2001245603A - Device for producing frozen dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen dessert in the optimal state without giving anxiety to customers. SOLUTION: A controller C judges to need the defrosting in a cooling cylinder, when a frozen dessert extraction state from the cooling cylinder 8 coincides with a constant condition, and executes a prescribed alarm reaction, when the controller judges to need the defrosting in a state that the alarm reaction with a display switch 71 for switching the execution of the alarm reaction with a defrost lump DL is permitted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing frozen desserts such as soft ice cream.

[0002]

2. Description of the Related Art Conventionally, this kind of frozen dessert production apparatus for producing frozen desserts such as soft ice cream is provided with a cooling device comprising a compressor, a condenser, a throttle and a cooling cylinder and a cooler mounted on a hopper (mix tank). The refrigerating cycle of the cooling device is reversible by a four-way valve. During the manufacture of frozen desserts, liquefied refrigerant flows through the cooler to cool the cooling cylinder and hopper, while the defrost operation of the mix cools the high-temperature refrigerant gas (hot gas) from the compressor. To the heat sink and let the cooler act as a heat sink,
Some heat the cooling cylinder.

On the other hand, the defrosting operation is performed to eliminate the so-called "set" of the frozen dessert in the cooling cylinder. When the frozen dessert in the cooling cylinder is stirred and cooled in a state where it is not sold for a long time, the softening progresses, and a state in which the soft cream cannot be provided as a commercial product cannot be maintained.

[0004] However, in the conventional frozen dessert manufacturing apparatus, when the mix is in a "slack" state, it is necessary to rely on experience, and the user switches from the cooling operation to the defrost operation when the " There was a problem that it was not known whether to solve the "fall".

[0005] Therefore, under a certain condition that the mix is in a set state, for example, when 10 pieces of frozen desserts have not been extracted within two and a half hours, the defrost lamp is turned on and the user is asked " There is a frozen dessert production apparatus that warns that there is a risk of “set”.

[0006]

However, when a warning light such as a defrost lamp is lit in a business, the impression given to the customer is deteriorated, and the user or the customer is uneasy. Had occurred.

Accordingly, the present invention has been made to solve such a conventional technical problem, and it is an object of the present invention to provide frozen desserts in an optimal condition without giving a customer anxiety.

[0008]

A frozen dessert production apparatus according to the present invention is provided with a cooling cylinder for producing a frozen dessert by cooling a mix appropriately supplied from a hopper for storing and keeping the mix while stirring, and a cooling cylinder. A reversible cycle system comprising a cylinder cooler, a cooling cycle for cooling the cooling cylinder by the cooler during the manufacture of frozen desserts and a cooling operation, and a heating cycle for heating the cooling cylinder by the cylinder cooler during heat sterilization and defrosting. In a frozen dessert manufacturing apparatus including a refrigerating device, an extraction switch for detecting the extraction of frozen dessert from a cooling cylinder, and a control unit, the control unit is configured to control a case where the extraction condition of the frozen dessert from the cooling cylinder matches a certain condition. Switching means for judging that defrosting is necessary and switching the execution of a warning operation. If the defrost is determined to be required in the state where the warning operation is permitted by the switching means, and executes a predetermined warning operation.

According to the present invention, a cooling cylinder for producing a frozen dessert by stirring and cooling a mix appropriately supplied from a hopper for storing and keeping the mix, a cylinder cooler provided in the cooling cylinder, A reversible cycle type refrigeration system comprising a cooling cycle for cooling the cooling cylinder by a cooler during cooling operation and a heating cycle for heating the cooling cylinder by a cylinder cooler during heat sterilization and defrosting; and In a frozen dessert manufacturing apparatus provided with an extraction switch for detecting the extraction of frozen dessert and a control means, the control means determines that defrost is necessary when the extraction condition of the frozen dessert from the cooling cylinder matches certain conditions. Switching means for switching the execution of the warning operation, and the switching means When it is determined that defrosting is necessary in a state where cropping is permitted, a predetermined warning operation is performed, so that an alarm operation can be performed when the extraction condition of the frozen dessert matches certain conditions, The user can be notified when defrost is needed,
The user can switch to the defrost operation, and can avoid the settling of the frozen dessert.

Further, according to the present invention, the presence / absence of a warning operation can be selected by the switching means. Therefore, when the warning given to the customer by performing the warning operation is not desirable because the impression given to the customer is not desirable, a warning is issued. This can be unnecessary, so that even if the “destroyed” of the dessert has occurred, the anxiety given to the user or the customer can be eliminated by not performing the warning operation.

[0011]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective view showing an internal configuration of a soft serve manufacturing apparatus SM as an embodiment of a frozen dessert manufacturing apparatus of the present invention. The frozen dessert manufacturing apparatus SM of the embodiment includes:
It is an apparatus for manufacturing and selling ice cream and shakes such as vanilla and chocolate soft ice creams and shakes. In FIG. 1, an upper part of the main body 1 is, for example, a hopper 2 for storing a mix (ice ice mix) as a raw material of the soft ice cream. 2
Is provided. The hopper 2 has an opening on the upper surface, and the upper opening is closed by a lid member 3 which is detachably mounted thereon, and the lid member 3 is removed when replenishing a mix or the like.

Here, the lid member 3 will be described with reference to FIGS. 2 is a plan view of the lid member 3, FIG. 3 is a bottom view of the lid member 3, FIG. 4 is a side view of the lid member 3, FIG. 5 is a front view of the lid member 3, and FIG. 7, FIG. 7 is a longitudinal sectional front view of the lid member 3, FIG. 8 is an explanatory view of the lid member 3 mounted on the jig G, and FIG. 9 is a structural explanatory view of the lid member 3 placed on the hopper 2.

The lid member 3 is formed by filling a molding jig G with a bag-like hard synthetic resin such as polypropylene as shown in FIG. 8 and blowing the inside to form a main body 3A. Is formed with a heat insulating space S. The main body 3A protrudes at a predetermined curvature from the front to the center of the main body 3A as shown in FIGS. 2 to 5, and similarly protrudes from the rear to the center at a predetermined curvature.

As shown in FIG. 6, concave portions 3B are formed on the upper surface of the main body 3A so as to have a predetermined thickness of the heat insulating space S on the bottom surface of the main body 3A. Such recess 3B
Is a handle provided for handling the lid member 3.

When filling the jig G with the bag-shaped hard synthetic resin, adjacent wall surfaces are formed in close contact with each other at a position corresponding to the peripheral portion of the bottom surface of the lid member 3 as shown in FIG. The heat insulating space S is provided on the peripheral edge of the bottom surface of the lid member 3.
Is formed without forming the contact portion 3D.

On the bottom surface of the main body 3A, an annular projection 3 is formed slightly inside the contact portion 3D, that is, slightly inside the thickness of the edge of the hopper 2 forming the outer periphery of the hopper 2.
C is formed. A heat insulating space S is also formed inside the projection 3C.

With the above configuration, the upper surface opening of the hopper 2 is closed by placing the contact portion 3D of the lid member 3 on the upper surface of the edge of the hopper 2. At this time, since the heat insulating space S is formed by blow molding inside the lid member 3, external heat can be shut off by the internal air without providing a special heat insulating material.

Further, since the concave portion 3B is formed in the main body 3A of the lid member 3, the production process can be reduced because the handle portion is integrally formed without providing a special handle member. , Productivity can be improved. Also, since the number of parts can be reduced,
The cost of the cover member 3 can be reduced, and the appearance can be improved.

Further, the peripheral portion of the lid member 3 placed around the upper opening of the hopper 2 is brought into close contact with the adjacent wall surface of the bag-shaped hard resin to form the contact portion 3D. The cover member 3 can cover the upper surface of the hopper 2 without overlapping even when the distance between the hopper 2 and the adjacent hopper 2 is reduced as shown in FIG. Will be able to

As a result, the distance between the adjacent hoppers 2 can be reduced with the slimming of the main body of the frozen dessert manufacturing apparatus SM itself, and the overall appearance can be improved. The heat insulation space S of the embodiment has a structure in which air is sealed therein. However, the heat insulation space S may be vacuumed or a gas having a high heat insulation property (for example, sulfur hexafluoride) may be sealed to increase the heat insulation performance. Is also good.

On the other hand, a hopper cooler 4 is wound around the hopper 2, and the mix in the hopper 2 is kept cool by the hopper cooler 4. In addition, hopper 2
A hopper stirrer (stirring device) 5 called an impeller is provided at the inner bottom of the hopper, and is rotatably driven by a stirring motor 6 formed of an induction motor provided below.

Further, a mix level sensor 7 composed of a pair of conductive poles is mounted at a predetermined height position on the side wall of the hopper 2, and the electrodes of the mix level sensor 7 are electrically connected to each other in the hopper 2. It is detected whether or not a state where a mix equal to or more than a fixed amount (height at which the mix level sensor 7 is provided) is detected, that is, High or a state where the mix is equal to or less than a predetermined amount, that is, Low. The mix level sensor 7 is connected to a control device C described later.

The stirring motor 6 is controlled by a control device C. The control device C includes a stirring motor adjustment switch 5 for adjusting the rotation of the stirring motor 6.
6 are connected. This stirring motor adjustment switch 56
Is multi-stage, up to 7 stages (“1” (weak), “2”,...) By an up-down key provided on the substrate.
・ ・ "6", "7" (strong)) can be adjusted,
The mix level sensor 7 is higher than a predetermined amount (High)
In this case, the rotation speed of the stirring motor 6 can be selected.

With the above configuration, when the control device C detects that the mix level sensor 7 is equal to or more than a predetermined amount (High), the stirring motor adjustment switch 5
6 controls the operation of the stirring motor 6. That is, when the adjustment switch 56 is set to “1”, for example, the agitation motor 6 is turned on for 0.3 seconds, and then 1.
An intermittent operation in which the OFF time for repeating the OFF for 4 seconds is relatively long is performed. As a result, the stirring motor 6 rotates at a low speed.

When the adjustment switch 56 is set to "2", the stirring motor 6 is turned on for 0.5 seconds, and then turned off for 1.2 seconds. Each time the set value increases, the ON time of the stirring motor 6 increases and the OFF time increases.
The time is reduced, and the rotation speed of the stirring motor 6 increases. When the adjustment switch 56 is at the set value “7”, the agitation motor 6 is turned on for 1.5 seconds, and then the agitation motor 6 is turned on.
Repeat OFF for 2 seconds. This state is the highest speed of the stirring motor 6.

When a predetermined amount of mix exists in the hopper 2 as described above, the number of rotations of the stirring motor 6 is appropriately adjusted, and the stirring power is adjusted in multiple stages. It is possible to stir the mix in an optimal state according to the type of the mixture and the rise in the outside air temperature.

When the control device C detects that the mix level sensor 7 is equal to or less than a predetermined amount (Low), regardless of the setting of the stirring motor adjustment switch 56, the stirring motor 6 is set at 0.2. The line spacing is turned on, and then 2.
Intermittent operation in which the ON time for repeating OFF for 0 second is relatively long is performed. Thereby, the rotation of the stirring motor 6 becomes the lowest speed.

Thus, when the amount of the mix in the hopper 2 is small, the rotation of the stirring motor 6 can be set to the minimum speed, so that the mix is foamed more than necessary and the quality is reduced. Can be avoided.

Further, when the amount of the mix in the hopper 2 is equal to or less than a predetermined amount (Low), the flow of the hot gas is stopped so that the heat sterilization step described later is not performed.

The hopper stirrer 5 stirs the mix in the hopper 2 so as not to freeze.
The mix is put into the hopper 2 by a predetermined amount or more, and the hopper 2 is also rotated when the hopper 2 is heated and sterilized by the refrigerant gas flowing in the hopper cooler 4 in the opposite direction to the cooling, that is, the hot gas.

On the other hand, in FIG. 1, reference numeral 8 denotes a cooling cylinder for producing a frozen dessert by rotating and stirring a mix appropriately supplied from the hopper 2 by a pipe-shaped mix feeder 9 by a beater 10, and surrounding the cylinder cooler. 11 is attached. Beater 10 is beater motor 1
2. It is rotated via a drive transmission belt, a speed reducer 13 and a rotating shaft. The produced frozen dessert is the freezer door 1 on the front.
By operating the extraction lever 15 disposed on the
The plunger 16 moves up and down to open an extraction path (not shown), and the beater 10 is taken out by being rotationally driven. Here, in the embodiment, two systems of the above-described apparatus are mounted, each of which is used, for example, for vanilla and chocolate. Also, three take-out levers are provided for the vanilla, chocolate, and a mix thereof.

Next, the refrigeration apparatus R of the soft-serve ice cream manufacturing apparatus SM will be described with reference to FIG. 10 and FIG. FIG.
0 is a refrigerant circuit diagram of the soft ice cream manufacturing apparatus SM, FIG.
Shows a block diagram of a control device C of the soft-serve ice cream production device SM. In FIG. 10, R is a reversible refrigeration system. Hereinafter, the refrigeration apparatus R will be described.
Is a compressor, 19 is a four-way valve that switches the flow direction of the refrigerant discharged from the compressor 18 between a case where a cooling cycle (solid arrow) is formed and a case where a heating cycle (dashed arrow) is configured, and 20 is a water-cooled type. It is a condenser.
When the four-way valve 19 constitutes a cooling cycle, the high-temperature and high-pressure gas refrigerant discharged from the compressor 18 flows into the condenser 20 through the check valve 21, where it is condensed and liquefied to form a liquid refrigerant. Become.

This liquid refrigerant passes through the dryer 23 and passes through the check valve 2.
2 diverges in two directions, one is cylinder cooling valve 2
4. The pressure is reduced through the cooling cylinder capillary tube 25, flows into the cylinder cooler 11, evaporates there, and cools the cooling cylinder 8. The other is a hopper cooling valve 26,
The pressure is reduced via the hopper capillary tube 27 in the former stage, flows into the hopper cooler 4, evaporates there, cools the hopper 2, and flows out through the capillary tube 28 in the latter stage.

After cooling the cooling cylinder 8 and the hopper 2, the refrigerant is joined by the accumulator 30, and then returns to the compressor 18 via the four-way valve 19 to perform a cooling operation (sales state) (solid arrow flow). ). The hopper 2 is provided with a hopper sensor 32 for detecting the temperature of the hopper 2, and the cooling cylinder 8 is provided with a cylinder sensor 31 for detecting the temperature of the cooling cylinder 8.

By the way, in this cooling operation, it is necessary to keep the cooling cylinder 8 and the hopper 2 cooled to a predetermined temperature in order to obtain good-quality frozen dessert. In addition, depending on the type of mix, to take advantage of the unique flavor of each mix,
It is also necessary for the user to keep the cooling cylinder 8 and the hopper 2 cooled to an arbitrary temperature. Therefore, a cylinder sensor 31 (FIG. 11) for detecting the temperature of the cooling cylinder 8 is provided, and the cylinder sensor 31 turns on the cylinder cooling valve 24 by the equilibrium temperature control described later in detail.
(Open), the compressor 18 is turned on to perform cooling, and when the cylinder cooling valve 24 is off (closed), the hopper cooling valve 26 is opened / closed and the compressor 18 is turned on / off.
Perform F. That is, the control is such that the cooling of the cooling cylinder 8 is given priority, and the hopper cooling valve 26 is turned on under the condition that the cylinder cooling valve 24 is turned off.

After the sale is performed under the cooling operation described above, when the store is closed, the mix is sterilized by the heating method. In this case, the cooling device is switched from the cooling cycle to the operation of the heating cycle. That is, the four-way valve 19 is operated to flow the refrigerant as indicated by the dotted arrow. Then
The high-temperature, high-pressure refrigerant gas, ie, hot gas, from the compressor 18 is split into two parts via a four-way valve 19 and an accumulator 30, one of which is directly connected to the cylinder cooler 11, and the other of which is connected to the hopper cooling coil 4 via a check valve 33. The cooling cylinder 8 and the hopper 2 are heated at a specified sterilization temperature for a predetermined time.

The liquefied refrigerant after heat release merges via the cylinder hot gas valve 34 and the hopper hot gas valve 35, respectively, flows into the condenser 20 via the check valve 40, and is separated there from gas and liquid. Thereafter, the refrigerant gas passes through a refrigerant pipe 58 having a diameter of, for example, about 6.4 mm as shown in FIGS. 10 and 12, and then flows into a narrow pipe 57 connected to the refrigerant pipe 58. The narrow pipe 57 is a pipe having a diameter smaller than that of a normal refrigerant pipe, in this embodiment, a pipe having a diameter of about 3.16 mm, an inner diameter of about 2 mm smaller than that of a normal refrigerant pipe, and a length of about 12 mm.
0 mm. Thereafter, the refrigerant gas flows into the reverse solenoid valve (opening / closing valve) 36 and the reverse capillary tube 37 in parallel through a refrigerant pipe 59 having a normal diameter disposed at the other end of the thin tube 57. The refrigerant gas that has passed through the reverse solenoid valve 36 or the reverse capillary tube 37 is
Through the branch line 60, a heating cycle is formed which returns to the compressor 18 via the four-way valve 19.

Numeral 38 denotes a sterilizing / cooling sensor for detecting the heating temperature of the cooling cylinder 8, and a cylinder hot at a predetermined upper and lower limit of a predetermined range so as to maintain a specified sterilizing temperature for the mix. The ON / OFF control of the gas valve 34 and the compressor 18 is performed.

Although the sterilization / cooling sensor 38 measures the heating temperature of the cooling cylinder 8, it can be determined that the measured temperature is substantially close to the heating temperature of the mix.
This sterilization / cooling sensor 38 can also be used as a mix temperature detection sensor. The open / close control of the reverse solenoid valve 36 is performed using the mix temperature information detected by the sterilization / cooling sensor 38.

The heating of the hopper 2 is controlled by the hopper 2.
The hopper sensor 32 for detecting the temperature of the cooling cylinder 8 is also used, and the ON / OFF control of the hopper hot gas valve 35 and the compressor 18 is performed at the same set temperature value set for the cooling cylinder 8.

Further, the sterilization / cooling sensor 38 shifts to cooling after heating and sterilization, and will be described later in detail so as to maintain a certain low temperature state, that is, a cooling temperature (about + 8 ° C. to + 10 ° C.) until the point of sale the next day. O of compressor 18
N, OFF control and ON / OFF control of the cylinder cooling valve 24 and the hopper cooling valve 26 are performed.

The reverse solenoid valve 36 is controlled to open and close at the mixed temperature of the sterilization / cooling sensor 38 in order to suppress the high load operation of the compressor 18.

Reference numeral 44 denotes an electrical box, and reference numeral 45 denotes a front drain receiver (shown in an exploded view). Reference numeral 55 denotes a water tap, which is used for supplying water to the hopper 2 and the cooling cylinder 8 during mixing washing. Further, reference numeral 43 denotes a bypass valve, which also has a role of preventing the compressor 18 from being overloaded.

In FIG. 11, the control device C is formed on a board housed in the electrical box 44 and is designed around a general-purpose microcomputer 46. The microcomputer 46 includes the cylinder sensor 31,
The outputs of the hopper sensor 32 and the sterilization / cooling sensor 38 are input, and the output of the microcomputer 46 includes the compressor motor 18M of the compressor 18, the beater motor 12, the agitator motor 6, the cylinder cooling valve 24, the cylinder hot gas valve 34, Hopper cooling valve 26, hopper hot gas valve 35, four-way valve 19, reverse solenoid valve 36,
The bypass valve 43 is connected.

In this figure, reference numeral 47 denotes a current sensor (C) for detecting a current supplied to the compressor motor 18M.
T) and 48 are current sensors (CT) for detecting a current supplied to the beater motor 12, and both outputs are input to the microcomputer 46. Reference numeral 51 denotes an extraction switch, which is opened and closed by operating the extraction lever 15, and its contact output is input to the microcomputer 46.

The reference numeral 49 designates the cooling setting of the frozen dessert at "1".
(Weak), "2" (medium), "3" (strong) cooling setting volume for adjusting in three steps, 53 is a threshold value (set value) of the beater motor current, for example, 2.3A to 3.3A. , And a threshold setting volume for arbitrarily setting in the range shown in FIG. Reference numeral 52 denotes a key input circuit including various switches for instructing the microcomputer 46 to perform various operations. The cooling setting volume 49, the key input circuit 52, and the threshold setting volume 53 are provided on a board of the control device C. Installed.

Further, an LED display 54 for performing various display operations such as an alarm is connected to the output of the microcomputer 46.

Numeral 61 designates an equilibrium temperature control mode (first operation mode) for controlling the cooling operation by adjusting the cooling setting of the frozen dessert by the cooling setting volume 49, and arbitrarily setting the cooling set temperature of the dessert. A changeover switch for selectively switching a manual mode (second operation mode) for cooling control, and is mounted on a substrate. 70 is a temperature setting switch 70 for setting the cooling temperature when the manual mode is selected by the changeover switch 61;
Reference numeral denotes a display changeover switch for performing a display changeover of a defrost lamp DL described later in a defrosting step, and both are provided on the substrate.

Next, FIG. 21 shows a control panel 50 provided on the front upper portion of the frozen dessert manufacturing apparatus SM.
The control panel 50 includes the key input circuit 5
2, a cooling operation switch SW1 and a sterilization switch S
W2, cleaning switch SW3, defrost switch SW
4. A stop switch SW5, a CLL constituting the LED display 54, a cooling lamp FL, a defrost lamp DL, and the like are provided.

The operation of the soft cream manufacturing apparatus SM having the above configuration will be described with reference to FIGS. When the operation of the soft serve manufacturing apparatus SM is started, FIG.
As shown in the timing chart of FIG. 15, the respective operations of a cooling operation (cooling step, defrosting step) and a sterilizing / cooling operation (sterilizing / heating step, sterilizing / holding step, cold-holding pull-down step, cold-holding step) are executed. First, the cooling control when the mode is switched to the equilibrium temperature control mode by the changeover switch 61 will be described. Here, the setting of the cooling setting volume 49 is such that the cooling setting of the frozen dessert is currently set to “1”.
It is assumed that

First, the cooling operation will be described with reference to the flowchart of FIG. The key input circuit 52
Is operated, the cooling operation switch SW1 provided in the
After resetting all, the microcomputer 46 determines whether the cooling flag is set to “1” or reset to “0” in step S1 of FIG.

Assuming that the cooling flag is reset at the start of operation (pull-down), the current mix temperature in the cooling cylinder 8 is increased by 0.5 ° C. based on the output of the cylinder sensor 31 in step S2. It is determined whether or not this is the case. If it is determined that the temperature of the mix is high, the process proceeds to step S3, in which the measurement timer (the microcomputer 46 has the function) is cleared, and in step S4, the current mix temperature is set to the temperature t seconds ago, and step S5 To set a cooling flag and execute a cooling operation (step S6).

In this cooling operation, the microcomputer 4
6 executes the equilibrium temperature control described below. That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 performs the cooling cycle (non-energized). And the cylinder cooling valve 24
Is turned on (open), the hopper cooling valve 26 is turned off (closed), and the cylinder hot gas valve 34 and the hopper hot gas valve are turned off. Also, the beater 1 is controlled by the beater motor 12.
Rotate 0.

Thus, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and stirred by the beater 10 as described above. Here, as described above, even if the cooling setting of the cooling setting volume 49 is set to "1", the microcomputer 46 forcibly sets "3" during this pull-down. In the cooling setting “3”, t seconds is 40.
Second, T ° C. (to be described later) is 0.1 ° C., cooling setting “2”, t seconds is 20 seconds, T ° C. is 0.1 ° C., cooling setting “1”, t seconds is 20 seconds, and T ° C. is 0. It should be 2 ° C.

Next, the microcomputer 46 proceeds from step S1 to step S7, determines whether or not the measurement timer is measuring, and if not, starts measuring in step S8. Next, in step S9, it is determined whether or not the count of the measurement timer has elapsed t seconds, and if not, the process returns. T seconds (in this case, 4
(0 seconds), the microcomputer 46 determines in step S10 the difference between the current mix temperature and the temperature t seconds ago based on the output of the cylinder sensor 31 at T ° C (in this case,
0.1 ° C.) or less, and if not, return to step S3 to clear the measurement timer and execute steps S4 to S6.

Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while stirring. Here, the temperature of the mix decreases as the cooling progresses, and as the temperature approaches the solidification point specific to the mix, the temperature drop gradually decreases. Then, the temperature drop (the difference between the current mix temperature and the temperature before t seconds) during 40 seconds (t seconds) is 0.1 ° C.
(T ° C.) or less, the process proceeds from step S10 to step S10.
Proceed to 11.

In step S11, the microcomputer 46 determines, based on the output of the current sensor 48, whether the current supplied to the beater motor 12 is equal to or greater than the threshold value. The mix cooled while being stirred in the cooling cylinder 8 has a predetermined hardness when it becomes a frozen dessert for sale. Then, the load of the beater 10 stirring the dessert (soft cream) increases due to the hardness of the dessert, so that the energizing current of the beater motor 12 increases.

This threshold value is appropriately set according to the type of mix. That is, the threshold value should be set low for a mix that is a relatively soft product, and set high for a mix that is a relatively hard product. If it is assumed that the current supplied to the beater motor 12 exceeds the threshold value, the process proceeds to step S15.

Then, in step S15, the current temperature of the mix is set to the cooling end temperature (OFF point temperature), the cooling flag is reset in step S16, and the cooling is stopped in step S17.

That is, in this cooling stop, the microcomputer 46 turns off the cylinder cooling valve 24 and turns on the hopper cooling valve 26 instead. As a result, the cooling of the cooling cylinder 8 is stopped, and the hopper 2 is cooled by turning on the hopper cooling valve 26.
Since the pull-down is completed, the microcomputer 46 returns the cooling setting to "1" set by the volume 49.

Then, the microcomputer 46 returns to step S1. Since the cooling flag is reset here, the microcomputer 46 proceeds to step S2, and based on the output of the cylinder sensor 31, the current mix temperature is changed to the cooling end. It is determined whether the temperature has risen to a temperature (OFF point temperature) + 0.5 ° C. or more. If not, the process proceeds to step S16, and thereafter, this is repeated. The microcomputer 46 determines the hopper 2 based on the output of the hopper sensor 32.
Is also cooled to a predetermined temperature or less, the hopper cooling valve 26 is turned off, and in this case, the compressor 18 is also stopped. In the embodiment, the hopper cooling valve 26 is turned on at 10 ° C. and turned off at 8 ° C.

When the temperature of the mix (chilled dessert) rises and becomes equal to or higher than the cooling end temperature (OFF point temperature) + 0.5 ° C., the microcomputer 46 proceeds from step S2 to step S3.
Then, the cooling of the cooling cylinder 8 is similarly started. Thus, frozen dessert is manufactured. The cooling lamp FL blinks during the production of the frozen dessert, but when the production is completed, the blinking is switched to a lighting state.

Here, if a cooling failure occurs due to, for example, a high outside air temperature where the soft ice cream manufacturing apparatus SM is installed, even if the temperature detected by the cylinder sensor 31 is low, the hardness of the mix in the cooling cylinder 8 is low. Will not rise to the point where it can be sold. In such a situation, the load applied to the beater 10 does not increase so much, so that the current supplied to the beater motor 12 increases slowly (or does not increase) and does not exceed the threshold value.

The microcomputer 46 proceeds to step S1.
0, the process proceeds to step S11.
If the current flowing through the beater motor 12 does not exceed the threshold value in step 1, the process proceeds to step S12 to determine whether the current cooling setting is "3". At this time, the cooling setting is “1”
Therefore, the microcomputer 46 proceeds to step S13.
And the cooling setting is shifted by one step (that is, shifted to “2” in this case).

Then, from step S13 to step S3
Then, the measurement timer is cleared, and the steps S4 to S6 are executed. Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while further stirring. Then, this time, 2 set in the cooling setting “2”
When the temperature drop (the difference between the current mix temperature and the temperature before t seconds) during 0 seconds (t seconds) becomes 0.1 ° C. (T ° C.) or less, the process proceeds from step S10 to step S11.

In step S11, the microcomputer 46 similarly determines whether or not the current supplied to the beater motor 12 is equal to or greater than the threshold based on the output of the current sensor 48. If the current supplied to the beater motor 12 does not exceed the threshold value, the microcomputer 46 proceeds to step S12 to determine whether the current cooling setting is "3". At this time, since the cooling setting is “2”, the microcomputer 46 proceeds to step S13, and shifts the cooling setting by one step (that is, shifts to “3” in this case).

Then, from step S13 to step S3
Then, the measurement timer is cleared, and the steps S4 to S6 are executed. Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while further stirring. Then, this time, the cooling setting “3” is set to 4
When the temperature drop (the difference between the current mix temperature and the temperature before t seconds) during 0 seconds (t seconds) becomes 0.1 ° C. (T ° C.) or less, the process proceeds from step S10 to step S11.

In step S11, the microcomputer 46 similarly determines whether or not the current supplied to the beater motor 12 is equal to or greater than the threshold based on the output of the current sensor 48. If the current supplied to the beater motor 12 has not exceeded the threshold value, the microcomputer 46 proceeds to step S12 to determine whether the current cooling setting is “3”. At this time, since the cooling setting has been shifted to "3", the microcomputer 46 proceeds to step S18, and checks the inspection lamp C of the LED display 54.
L blinks. Then, the process proceeds to step S17 to stop the cooling of the cooling cylinder 8 as described above.

The microcomputer 46 turns off the inspection lamp CL when the cooling operation is resumed and the operation returns to the normal state, that is, when the current supplied to the beater motor 12 rises to the threshold value.

Next, the cooling control when the mode is switched to the manual mode by the changeover switch 61 will be described with reference to the flowchart of FIG. When the mode is switched to the manual mode, the cooling set temperature is arbitrarily set by the temperature setting switch 70. When the cooling operation switch SW1 of the key input circuit 52 is operated, after resetting everything, the microcomputer 46
Determines whether the cooling flag is set to "1" or reset to "0" in step S20 of FIG.

Assuming that the cooling flag is reset at the start of operation (pull-down), step S21 is performed.
And the cooling cylinder 8 based on the output of the cylinder sensor 31.
It is determined whether or not the current mix temperature is equal to or higher than the cooling ON point temperature slightly higher than the cooling set temperature. Then, assuming that the temperature of the mix is high, a cooling flag is set in step S22 to execute a cooling operation (step S2).
3).

That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 performs the cooling cycle (non-energized). Then, the cylinder cooling valve 24 is turned on (open), the hopper cooling valve 26 is turned off (closed), and the cylinder hot gas valve 34 and the hopper hot gas valve are turned off. Further, the beater 10 is rotated by the beater motor 12. This allows
As described above, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and stirred by the beater 10.

Next, the microcomputer 46 proceeds from step S20 to step S24, and determines whether or not the current mix temperature is equal to or lower than the cooling OFF point temperature slightly lower than the cooling set temperature. Then, assuming that the temperature of the mix is high, the process returns to step S23 to execute the cooling operation.

Thereafter, the above process is repeated to cool the mix in the cooling cylinder 8 while stirring. Here, the temperature of the mix decreases with the progress of cooling, and when the mix temperature falls below the cooling OFF point temperature, step S25 is performed.
Resets the cooling flag, and proceeds to step S26.
To stop cooling.

That is, in this cooling stop, the microcomputer 46 turns off the cylinder cooling valve 24 and turns on the hopper cooling valve 26 instead. As a result, the cooling of the cooling cylinder 8 is stopped, and the hopper 2 is cooled by turning on the hopper cooling valve 26.

Then, the microcomputer 46 returns to step S20. Since the cooling flag has been reset here, the microcomputer 46 proceeds to step S21, and based on the output of the cylinder sensor 31, the current mix temperature changes to the cooling ON state. It is determined whether the temperature has risen above the point temperature. If not, the process proceeds to step S26, and thereafter, this is repeated. When the temperature of the hopper 2 is also cooled to a predetermined temperature or less based on the output of the hopper sensor 32, the microcomputer 46 sets the hopper cooling valve 26 to O.
FF is performed, and in this case, the compressor 18 is also stopped. In the embodiment, the hopper cooling valve 26 is turned on at 10 ° C.
N, turned off at 8 ° C.

The temperature of the mix (chilled dessert) rises and
When the temperature becomes equal to or higher than the N-point temperature, the microcomputer 46 proceeds from step S21 to step S22, and thereafter starts cooling the cooling cylinder 8 similarly.

As described above, by operating the changeover switch 61, the cooling operation mode by the microcomputer 46 of the frozen dessert manufacturing apparatus SM can be switched between the equilibrium temperature control mode and the manual mode and executed. In the manual mode, and in other cases, the equilibrium temperature control mode, the operation mode can be appropriately selected and executed according to the needs of the user, thereby improving the convenience.

Next, the defrosting step in FIG. 14 will be described. This defrosting step is performed to eliminate the so-called “sag” of the frozen dessert in the cooling cylinder 8. If the frozen dessert in the cooling cylinder 8 is stirred and cooled in a state where it is not sold for a long time, the softening progresses and it becomes impossible to maintain the hardness that can be provided as a soft cream product. This is, for example, in the case of the frozen dessert manufacturing apparatus SM of the embodiment, within one and a half hours
It has been empirically confirmed that this occurs when zero frozen desserts are not extracted. The amount corresponding to the ten pieces is the amount by which all the frozen desserts in the cooling cylinder 8 are taken out.

The microcomputer 46 monitors the cooling process during the cooling process based on the timer from its own function and the signal from the extraction switch 51, and the number of extractions in the continuous two and a half hours is less than 10 ( When the “set” condition occurs, the defrost lamp D
L is blinked at a short interval of, for example, 0.2 seconds to warn the user of the occurrence of “set”. The user can judge that there is a risk that the dessert of the frozen dessert will occur due to the rapid blinking of the defrost lamp DL.

Then, in such a case, the user operates the defrost switch SW4. When the defrost switch SW4 of the key input circuit 52 is operated during the cooling operation, the microcomputer 46 turns on the O of the cylinder hot gas valve 34.
N, OFF control and cool gas with hot gas
To warm the mix to a predetermined temperature (+ 4 ° C.). Thereby, the frozen dessert in the cooling cylinder 8 is once melted. The microcomputer 46 switches the defrost lamp DL to blink at, for example, 0.5 second intervals during the defrost process. Then, when the defrosting step is completed, the defrost lamp DL is turned off, and then the microcomputer 46 continues the cooling operation and returns the mix to the cooling step again.

Here, depending on the user, the "fall"
In some cases, it is not necessary to blink the defrost lamp DL to warn of the danger. Because control panel 5
This is because the blinking of the lamp on the display 0 deteriorates the impression given to the customer and may be unfavorable for business. Therefore, when the warning is not required, the display changeover switch 71 is operated to switch to the warning unnecessary.
When the display changeover switch 71 is operated and the warning is set to be unnecessary, the microcomputer 46 sets the defrost lamp DL even when the above-mentioned "set" occurrence condition is satisfied.
Do not perform fast blinking. As a result, it is possible to eliminate anxiety given to the user and the customer. However, in practice, when such a condition is satisfied, the microcomputer 46 uses a display (not shown) on the board to execute a “set” warning display in a place invisible to the customer.

Next, the sterilization / cooling operation (sterilization temperature raising step, sterilization holding step, cold holding pull-down step, cold holding step) of FIG. 15 will be described. When the sterilization switch SW2 of the key input circuit 52 is operated, the microcomputer 46 starts the sterilization / cooling operation under the condition that the mix is not exhausted.

The microcomputer 46 has a four-way valve 19.
Switches from the cooling cycle to the heating cycle. Thereby, the hot gas is supplied to the cooling cylinder 8 and the hopper 2 and is heated (sterilization temperature raising step). And
The refrigerant gas flowing out of the condenser 20 reaches a connection point between the reverse solenoid valve 36 and the reverse capillary tube 37 via the thin tube 57. Here, the microcomputer 46 always closes the reverse solenoid valve 36, so that the refrigerant gas always returns to the compressor 18 after being depressurized by the reverse capillary tube 37.

The reason for returning the refrigerant to the compressor 18 via the reverse capillary tube 37 is to prevent liquid back (suction of the liquid refrigerant) to the compressor 18. In such a state, the sterilization / cooling operation is executed. Then, the pressure difference between the suction side and the discharge side of the compressor 18 increases, and the compressor 18 becomes overloaded, and the compressor motor 1
The 8M conduction current increases. Microcomputer 46
Monitors the current supplied to the compressor motor 18M by the current sensor 47, and opens the reverse solenoid valve 36 when the current rises to, for example, 5.2A.

As a result, the refrigerant flowing out of the condenser 20 is caused to flow through the reverse capillary tube 37 by the flow path resistance difference.
Not through the reverse solenoid valve 36 and the compressor 1
8, the load on the compressor 18 is reduced. When the current supplied to the compressor motor 18M drops to 3.6 A, for example, the microcomputer 46 executes the operation of closing the reverse solenoid valve again.

Here, the narrow tube 57 is connected between the condenser 20 through which the refrigerant flows only in the heating cycle (dashed arrow) and the connection point of the reverse solenoid valve 36 and the reverse capillary tube 37 as described above. The resistance value of the reverse capillary tube 37 is selected so that the total flow resistance of the tube 37 and the thin tube 57 matches the flow resistance of the conventional reverse capillary tube alone.

As a result, the refrigerant flow path resistance in the heating cycle when the reverse solenoid valve 36 is opened is increased as compared with the conventional case, and the difference in flow path resistance between when the reverse solenoid valve 36 is closed and when it is opened is reduced. Has been reduced. That is, the thin tube 57
, The change in the current supplied to the compressor motor 18M due to the opening of the reverse solenoid valve 36 becomes slower than in the prior art.
The closing operation is prevented, and the life of the reverse solenoid valve 36 is extended.

Further, since the increase in the resistance of the refrigerant flow path is realized by connecting a thin tube to a portion where the refrigerant flows only during the heating cycle, frequent opening / closing operations of the on-off valve can be prevented with a simple structure. .

When the sterilization and temperature raising step is completed,
This time, sterilization / cooling sensor 38 and hopper sensor 32
The microcomputer 46 controls ON / OFF of the compressor 18, the cylinder hot gas valve 34 and the hopper hot gas valve 35 based on the output of
The hopper 2 executes the sterilization holding step so as to satisfy the total heating time of about 40 minutes in the heating temperature range of + 69 ° C. to + 72 ° C.

The process of raising the sterilization temperature and maintaining the sterilization is performed by LE
Displayed on the sterilization monitor lamp PL of the D display 54,
When the sterilization holding step is completed, the microcomputer 46
Switches the refrigerant circuit to the cooling cycle by means of the four-way valve 19 and shifts to the cool-down pull-down step. This cold transfer is also L
It is displayed on the ED display 54.

In the cold-holding pull-down step subsequent to the sterilization holding step, cooling is started under a condition that the temperature becomes equal to or lower than a predetermined temperature within a predetermined time. At this time, based on the output of the compressor motor current sensor 47, the macro computer 46 opens the cylinder cooling valve 24 and the hopper cooling valve 26 when the compressor motor current value is 5.8A or less. Since the temperature of both the cooling cylinder 8 and the hopper 2 is high, the load on the compressor 18 increases,
When the compressor motor current value rises and reaches 5.8 A (first upper limit) or more, the hopper cooling valve 26 is closed. At this time, the cylinder cooling valve 24 is still opened. Since the hopper cooling valve 26 is opened, when the compressor motor current value gradually reaches 6.0 A (the second upper limit), the hopper cooling valve 26 is further closed. Both cooling valves 24
When the compressor motor current value drops to 5.3 A (lower limit) again, the cylinder cooling valve 24 and the hopper cooling valve 26 are opened. Thereafter, by repeating this, the cooling cylinder 8 and the hopper 2 are gradually cooled, so that the overload of the compressor 18 does not occur. And
Finally, the temperature of the cooling cylinder 8 and the hopper 2 is increased by + 8 ° C.
Cool to a temperature range of ~ + 10 ° C.

As described above, at the start of the cold-holding pull-down step, both cooling valves 24 and 26 are opened to start cooling both the cooling cylinder 8 and the hopper 2, and from that state the compressor motor current value becomes 5.8A. Upon reaching, the cylinder cooling valve 24 is first closed, and if the compressor motor current value still rises to reach 6.0 A, the hopper cooling valve 26
Since the cooling valves 24 and 26 are both closed, the overload of the compressor 18 is quickly eliminated, and as a result, the time required for the cool-down pull-down step can be reduced.

Then, the process proceeds to the cooling process, and in the cooling process, the sterilization / cooling sensor 38 is maintained so as to maintain this temperature.
On the basis of the output of the hopper sensor 32 and the output of the hopper sensor 32, the microcomputer 46 controls ON / OFF of the compressor motor 18M, the cylinder cooling valve 24, and the hopper cooling valve 26.

In the embodiment, the equilibrium temperature control as shown in FIG. 14 is executed during the cooling operation. However, the abnormality detection based on the current supplied to the beater motor 12 is also effective in the normal control for cooling the mix to the set temperature. It is.

Next, the lower front portion of the main body of the soft-serve ice cream manufacturing apparatus SM will be described with reference to FIGS. A drain receiver 62 is provided below the freezer door 14 of the soft serve manufacturing apparatus SM, and the drain receiver 62 is attached to a receiving plate 63.
The receiving plate 63 is supported by a side plate 64 formed extending left and right to the lower end of the main body of the manufacturing apparatus SM.

The side plate 64 is formed so as to be inclined from the outside to the inside of the main body as shown in FIG.
The soft serve manufacturing apparatus SM is fixed to the main body frame 65 constituting the front end by, for example, screws. Further, the front end of the side plate 64 is formed with an engaging portion 64A which is bent inward to make an overlapping portion with the decorative panel 68 substantially flush when a decorative panel 68 described later is attached. ing.

The lower frame 6 extends from the front end of the main body frame 65 to the front end of the side plate 64 at the lower end of the side plate 64.
6 is attached. The lower frame 66 is formed so as to be inclined slightly upward toward the front, and the front end of the lower frame 66 is formed with a vertical surface 66A that is bent substantially vertically. And such a vertical surface 66A
A magnet member 67 is attached to the front surface of.

On the other hand, below the receiving plate 63, the electrical box 44 is fixed to the main body frame 65. Recent electrical boxes have been developed to save space, and are configured to be smaller than conventional electrical boxes.

Then, below the electrical box 44, FIG.
7 and a cover member 61 as shown in FIG. Here, FIG. 17 is a front view of the cover member 61, and FIG. 18 is a right side view of the cover member 61. The cover member 61 is made of a steel plate material, and has both ends of a main body 61A constituting the front surface bent rearward to have a substantially U-shaped cross section. Side portions 61B, 61B are formed at both ends of the main body 61A. When the front lower end of the side portion 61B is attached to the main body frame 65, it corresponds to the inclination of the lower frame 66 from the central portion. It slopes upward toward the front end. At the lower end of the main body 61A, a mounting portion 61C for mounting to the lower frame 66 is provided.
Are formed. The attachment portion 61C is formed by bending the lower end of the main body 61A forward, and further bending the lower end downward. Furthermore, the main body 6
A plurality of ventilation holes 61D are formed throughout the front surface of 1A.

With the above structure, the cover member 61 is arranged so that the side surface 61B of the cover member 61 follows the lower frame 66 and the mounting portion 61C of the cover member 61 is fitted to the vertical surface 66A of the lower frame 66. Attach to frame 65. At this time, the side surface portion 61B of the cover member 61
A gap of a predetermined size is formed between the side panel 64 and the side panel 64.

Further, a decorative panel 68 made of a steel plate material is attached to the front of the electrical box 44 and the cover member 61. The decorative panel 68 is provided with a bent portion 68A having both ends bent rearward, and is engaged with the engaging portion 64A of the side plate 64. The upper end of the decorative panel 68 is inserted into a mounting groove (not shown) formed in the receiving plate 63 in advance, and the vertical surface 66 of the lower frame 66 is formed.
A is fixed by bringing it into contact with the magnet member 67 attached to A. Thereby, attachment and detachment of the decorative panel 68 becomes easy. The decorative panel 68 and the cover member 6
A gap is formed between the first main body 61 </ b> A and the width of the magnet member 67.

With the above configuration, the waste heat discharged from the refrigeration system R is supplied to the cover member 6 as shown in FIGS.
The cover panel 61 is discharged from a gap between the lower end of the decorative panel 68 and the main body 61A of the cover member 61 through a ventilation hole 61D formed in the front surface of the cover member 61. As a result, the refrigeration system R
Waste heat exhausted from the fuel cell can be eliminated.

[0104]

As described above, according to the present invention, a cooling cylinder for producing a frozen dessert by cooling a mix appropriately supplied from a hopper for storing and keeping the mix while stirring, and a cylinder provided in the cooling cylinder A reversible cycle type refrigerating apparatus comprising a cooler, a cooling cycle for cooling the cooling cylinder by the cooler during the manufacture of frozen desserts, and a cooling operation, and a heating cycle for heating the cooling cylinder by the cylinder cooler during heat sterilization and defrosting. And an extraction switch for detecting the extraction of frozen dessert from the cooling cylinder, and a control means, wherein the control means performs defrosting when the extraction condition of the frozen dessert from the cooling cylinder matches a certain condition. Switching means for judging that the warning operation is necessary, and switching the execution of the warning operation. When it is determined that defrosting is necessary in a state where the warning operation is permitted by the step, a predetermined warning operation is performed, so that the warning operation is performed when the extraction condition of the frozen dessert matches certain conditions. At the same time, the user can be notified when defrosting is required, so that the user can switch to the defrosting operation and avoid settling of frozen desserts.

Further, according to the present invention, the presence or absence of the warning operation can be selected by the switching means. Therefore, if the warning given to the customer is not desired by executing the warning operation and the warning is not necessary, the warning is issued. This can be unnecessary, so that even if the “destroyed” of the dessert has occurred, the anxiety given to the user or the customer can be eliminated by not performing the warning operation.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an internal configuration of a soft serve manufacturing apparatus as an embodiment of a frozen dessert manufacturing apparatus of the present invention.

FIG. 2 is a plan view of a lid member.

FIG. 3 is a bottom view of the lid member.

FIG. 4 is a side view of the lid member.

FIG. 5 is a front view of a lid member.

FIG. 6 is a vertical sectional side view of a lid member.

FIG. 7 is a vertical sectional front view of the lid member.

FIG. 8 is an explanatory diagram of a lid member loaded in a jig.

FIG. 9 is a structural explanatory view of a lid member placed on a hopper.

FIG. 10 is a refrigerant circuit diagram of the soft ice cream production device of FIG. 1;

FIG. 11 is a block diagram of a control device of the soft serve manufacturing apparatus of FIG.

FIG. 12 is a side view of a refrigerant pipe in a reverse solenoid valve and a reverse capillary tube portion.

FIG. 13 is a flowchart showing a program of a microcomputer of the control device of FIG. 3;

FIG. 14 is a timing chart illustrating a cooling operation of the soft ice cream manufacturing device of FIG. 1;

FIG. 15 is a timing chart illustrating a sterilization / cooling operation of the soft ice cream manufacturing device of FIG. 1;

FIG. 16 is a flowchart showing a program of a microcomputer of the control device of FIG. 3;

FIG. 17 is a front view of a cover member.

FIG. 18 is a right side view of the cover member of FIG.

FIG. 19 is a side view of the lower front surface of the main body of the soft ice cream manufacturing device of FIG. 1;

FIG. 20 is a cross-sectional plan view of the lower front surface of the main body of the soft ice cream manufacturing device of FIG. 1;

FIG. 21 is a front view of a control panel of the soft ice cream manufacturing device of FIG. 1;

[Explanation of symbols]

 SM soft cream production equipment (frozen dessert production equipment) C control device DL defrost lamp SW4 defrost switch 2 hopper 3 lid member 4 hopper cooler 5 hopper stirrer 6 stirring motor 7 mix level sensor 8 cooling cylinder 10 beater 11 cylinder cooler 12 beater motor 18 Compressor 18M Compressor motor 19 Four-way valve 20 Water-cooled condenser 21, 22, 33, 40 Check valve 24 Cylinder cooling valve 25 Capillary tube for cooling cylinder 26 Hopper cooling valve 27 Capillary tube for hopper 28 Capillary tube 31 Cylinder sensor 32 Hopper Sensor 34 Cylinder hot gas valve 35 Hopper hot gas valve 36 Reverse solenoid valve 37 Reverse capillary tube 43 Bypass valve 46 Microcomputer Data 71 display change-over switch

 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Seiji Ishihama 2-5-5 Keihanhondori, Moriguchi-shi, Osaka Sanyo Electric Co., Ltd. (72) Inventor Koichiro Ikemoto 2-5-2 Keihanhondori, Moriguchi-shi, Osaka No. 5 Sanyo Electric Co., Ltd. F-term (reference) 4B014 GB22 GP13 GT13 GT17 GT20

Claims (1)

[Claims] 1. A cooling cylinder for producing a frozen dessert by stirring and cooling a mix appropriately supplied from a hopper for storing and keeping the mix, a cylinder cooler provided in the cooling cylinder, and a refrigerator for producing the dessert. A reversible cycle type refrigeration apparatus comprising: a cooling cycle for cooling the cooling cylinder by the cooler during operation; and a heating cycle for heating the cooling cylinder by the cylinder cooler during heat sterilization and defrosting; and the cooling cylinder. An extraction switch for detecting the extraction of frozen dessert from
In the frozen dessert manufacturing apparatus provided with the control means, the control means determines that the defrost is necessary when the extraction state of the frozen dessert from the cooling cylinder meets a certain condition, and executes a warning operation. A frozen dessert manufacturing apparatus comprising a switching means for switching, and performing a predetermined warning operation when it is determined that the defrost is necessary in a state where the warning operation is permitted by the switching means.