JP2003111561A - Apparatus for producing frozen dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for producing frozen dessert, capable of effectively eliminating liquid back to a compressor caused at the time of staring heat sterilization operation. SOLUTION: The apparatus for producing frozen dessert comprises a hopper hot gas valve 35 and a cylinder hot gas valve 34 each controlling supply of high-temperature cooling medium to a hopper cooler and a cylinder cooler, a hopper sensor 32 and a cylinder sensor 31 each detecting the temperatures of the hopper and the cooling cylinder, and a microcomputer 46 which works so as to alternatively increase the temperatures of the cooling cylinder and the hopper step by step in accordance with an output from the cylinder sensor and the hopper sensor at the time of starting heat sterilization operation.

Description

Detailed Description of the Invention

[0001]

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

[0002]

2. Description of the Related Art An apparatus of this type is,
As disclosed in Japanese Patent No. 0304, a cooling device including a compressor, a condenser, a capillary tube, a cooling cylinder, and a cooling device equipped in a hopper (mix tank) is provided, and a refrigeration cycle of this cooling device is reversible by a four-way valve, When manufacturing frozen desserts, decompress the liquefied refrigerant into the cooler and then run the cooling operation to cool the cooling cylinder and hopper, while at the time of heat sterilization of mix and equipment, hot refrigerant gas (hot gas) from the compressor is passed to the cooler. There is one that guides and radiates heat and causes the cooler to act as a radiator to heat the cooling cylinder and the hopper.

A beater driven by a beater motor is installed in the cooling cylinder, and while the mix in the cooling cylinder is cooled by the cooler, it is stirred by the beater to produce frozen desserts such as soft ice cream and sherbet. Met.

[0004]

At the initial stage when the cooling operation is switched to the heat sterilization, the hot gas discharged from the compressor is heat-exchanged with a low temperature cylinder cooler or hopper cooler and rapidly condensed. Therefore, most of the refrigerant flowing into the condenser is in a liquid state at low temperature. Therefore, the liquid refrigerant that has reached the condenser is easily pushed out and easily returns to the compressor, which causes liquid back and frost also occurs in the suction side pipe of the compressor.

Therefore, the present invention has been made in order to solve the above-mentioned conventional technical problems, and provides a frozen dessert manufacturing apparatus capable of effectively eliminating the liquid back to the compressor that occurs at the start of the heat sterilization operation. To do.

[0006]

DISCLOSURE OF THE INVENTION A frozen dessert producing apparatus of the present invention comprises a hopper for storing and cooling a mix, a cooling cylinder for producing a frozen dessert by cooling a mix appropriately supplied from the hopper while stirring, and a hopper. A hopper cooler provided in, a cylinder cooler provided in the cooling cylinder, and a cooling cycle in which the high-temperature refrigerant discharged from the compressor during frozen dessert production is condensed and depressurized, and then supplied to each cooler for cooling. After supplying the high temperature refrigerant discharged from the compressor to each cooler during heating and sterilization operation to heat it, a reversible cycle type cooling device that constitutes a heating cycle that flows to the condenser, and to the hopper cooler and the cylinder cooler The temperature of the hopper hot gas valve and the cylinder hot gas valve that control the supply of high-temperature refrigerant, and the temperature of the hopper and the cooling cylinder are controlled. It is equipped with a hopper sensor and a cylinder sensor for detecting each, and a control means, and this control means controls the cylinder hot gas valve and the hopper hot gas valve based on the outputs of the cylinder sensor and the hopper sensor at the start of the heat sterilization operation. By alternately opening and closing, the temperature of the cooling cylinder and the temperature of the hopper are alternately raised in stages.

According to the frozen dessert manufacturing apparatus of the present invention, the hopper for storing and cooling the mix, the cooling cylinder for manufacturing the frozen dessert by cooling the mix appropriately supplied from the hopper while stirring, and the hopper are provided. A hopper cooler, a cylinder cooler provided in the cooling cylinder, and a cooling cycle in which the high-temperature refrigerant discharged from the compressor during frozen dessert production is condensed and depressurized and then supplied to each cooler for cooling and during heat sterilization operation. Reversible cycle type cooling device that configures a heating cycle in which the high temperature refrigerant discharged from the compressor is supplied to each cooler and heated, and then flows to the condenser, and the supply of high temperature refrigerant to the hopper cooler and the cylinder cooler The temperature of the hopper hot gas valve and the cylinder hot gas valve that control the A hopper sensor and a cylinder sensor for controlling and a control means are provided, and the control means alternately opens and closes the cylinder hot gas valve and the hopper hot gas valve based on the outputs of the cylinder sensor and the hopper sensor at the start of the heating sterilization operation. As a result, the temperature of the cooling cylinder and the hopper are alternately increased stepwise, so the amount of low-temperature liquid refrigerant flowing into the condenser at the start of the heat sterilization operation is reduced, and the liquid refrigerant is stored in the compressor. It becomes possible to effectively prevent the occurrence of a decrease in the amount of liquid sucked.

In the frozen dessert manufacturing apparatus of the present invention, the control means opens the cylinder hot gas valve only to raise the temperature of the cooling cylinder at the start of the heating and sterilization operation, and then the cylinder hot gas valve. Is closed and, instead, the hopper hot gas valve is opened and the control for raising the temperature of the hopper is repeated to raise the temperatures of the cooling cylinder and the hopper stepwise.

According to the invention of claim 2, in addition to the above, the control means opens only the cylinder hot gas valve to raise the temperature of the cooling cylinder at the start of the heat sterilization operation, and then the cylinder hot gas valve. The temperature of the cooling cylinder and the hopper are raised stepwise by repeating the control to open the hopper hot gas valve and raise the temperature of the hopper instead. The liquid refrigerant can be stored in the cooling cylinder having a temperature lower than that, and the liquid back to the compressor can be more effectively eliminated.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a partial vertical perspective view of a frozen dessert manufacturing device SM according to an embodiment of the present invention, FIG. 2 is a refrigerant circuit diagram of a cooling device R of the frozen dessert manufacturing device SM, and FIG. 3 is a block diagram of a control device C of the frozen dessert manufacturing device SM. Is shown. The frozen dessert manufacturing apparatus SM of the embodiment is a soft ice cream or sherbet (shake).
1 is a device for manufacturing and selling frozen desserts, etc., and a hopper 2 for storing a mix (frozen dessert mix) serving as a raw material of the soft cream or the like is provided on an upper portion of a main body 1 in FIG. The hopper 2 has an opening on the upper surface, and the upper surface opening is openably and closably closed by a heat-insulating lid member 3 which is removably mounted thereon. Removed.

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. Also, hopper 2
A hopper stirrer (stirring device) 5 called an impeller is provided at the inner bottom portion of the machine, and is driven to rotate by a stirrer motor 6 (shown in FIG. 3) composed of an induction motor provided below. Further, a mix level sensor 7 composed of a pair of conductive electrodes is attached at a position of a predetermined height on the side wall of the hopper 2, and the electrodes of the mix level sensor 7 are brought into conduction so that a predetermined amount in the hopper 2 (mix It is detected whether or not a state in which a mix equal to or higher than the height at which the level sensor 7 is provided) is detected, that is, High, or a state in which a mix is equal to or less than a predetermined amount, that is, Low. And
The mix level sensor 7 is a control device C described later.
(Fig. 3).

The stirring motor 6 is controlled by a controller C, and the controller C has a stirring motor adjusting switch 5 for adjusting the rotation of the stirring motor 6.
6 (FIG. 3) are connected. This agitation motor adjustment switch 56 is operated in multiple stages, in the present embodiment, in seven stages (“1” (weak), by an up / down key provided on the substrate.
It can be adjusted to "2", ... "6", "7" (strong)), and the rotation speed of the stirring motor 6 can be selected when the mix level sensor 7 is above a predetermined amount (High). It is said that.

With the above configuration, when the control device C detects that the mix level sensor 7 has a predetermined amount or more (High), the stirring motor adjusting switch 5
The operation of the stirring motor 6 is controlled by 6. That is, when the adjustment switch 56 is set to "1", for example, the stirring motor 6 is turned on for 0.3 seconds, and then 1.
Intermittent operation is performed in which the OFF time is repeated for 4 seconds and the OFF time is relatively long. 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 has the set value “7”, the stirring motor 6 is turned on for 1.5 seconds, and then the stirring motor 6 is turned on.
Repeated OFF for 2 seconds. This state is the highest speed of the stirring motor 6.

As described above, when a predetermined amount of mix is present in the hopper 2, the number of revolutions of the stirring motor 6 is appropriately adjusted and the stirring force can be adjusted in multiple stages. It becomes possible to stir the mix in an optimal state according to the type of the product and the increase in the outside air temperature.

When the controller C detects that the mix level sensor 7 is below a predetermined amount (Low), the stirring motor 6 is set to 0.2 regardless of the setting of the stirring motor adjusting switch 56. Line spacing is turned on, and then 2.
Intermittent operation is performed in which the OFF time is repeated for 0 seconds and the OFF time is relatively long. As a result, the rotation of the stirring motor 6 becomes the lowest speed.

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

The hopper stirrer 5 stirs the mix in the hopper 2 so as not to freeze.
The mix is put into the hopper 2 in a predetermined amount or more, and is rotationally driven even when the hopper 2 is heated and sterilized by the refrigerant gas that flows in the hopper cooler 4 in the reverse direction of cooling, that is, hot gas.

On the other hand, reference numeral 8 in FIG. 1 denotes a cooling cylinder for producing frozen dessert by rotating and stirring a mix, which is appropriately supplied from the hopper 2 by a pipe-shaped mix supply device 9, by a beater 10, and around which a cylinder cooling is provided. Bowl 11
Is attached. The beater 10 is rotated via a beater motor 12, a drive transmission belt, a speed reducer 13 and a rotary shaft. In the manufactured frozen dessert, the plunger 16 is moved up and down by operating the take-out lever 15 provided on the front freezer door 14, the extraction path (not shown) is opened, and the beater 10 is rotationally driven. To be taken out.

Next, referring to FIG. 2, the frozen dessert manufacturing apparatus SM
The cooling device R will be described. In FIG. 2, R is a reversible cooling device. The cooling device R will be described below.
Reference numeral 18 is a compressor, 19 is a four-way valve for switching the flow direction of the refrigerant discharged from the compressor 18 in a cooling cycle (solid arrow) and a heating cycle (broken arrow), and 20 is water cooling. It is a type condenser.

The condenser 20 has a double pipe structure composed of an outer refrigerant pipe 57 and an inner water passage pipe 58, and the double pipe is spirally wound. The refrigerant flowing in the refrigerant pipe 57 passes through the water saving valve 63 and the water passage pipe 5
It will be cooled by exchanging heat with the cooling water (tap water) that constantly flows through the inside of 8. That is, 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 refrigerant pipe 57 of the condenser 20 through the check valve 21 and condenses therein. It liquefies into a liquid refrigerant.

This liquid refrigerant is a dry core (dryer) 23.
After passing through the check valve 22, the flow is divided into two directions, one of which is decompressed via the cylinder cooling valve 24 and the cooling cylinder capillary tube 25, flows into the cylinder cooler 11 and evaporates there, and cools the cooling cylinder 8. To do. The other is the hopper cooling valve 26, and the capillary tube 2 for the preceding hopper.
It is decompressed via 7, flows into the hopper cooler 4, evaporates there, cools the hopper 2, and then flows out through the capillary tube 28 in the subsequent stage.

Then, the refrigerant after cooling the cooling cylinder 8 and the hopper 2 is merged in the accumulator 30 and then returned to the compressor 18 via the four-way valve 19 for cooling operation (sales state) (flow indicated by solid line arrow). ). A hopper sensor 32 (FIG. 3) for detecting the temperature of the hopper 2 is attached to the hopper 2, and the cooling cylinder 8 has a temperature inside the cooling cylinder 8 substantially depending on the temperature of the cooling cylinder 8. A cylinder sensor 31 (FIG. 3) for detecting the temperature of the mix is attached. The cylinder cooler 11 has a cylinder cooler sensor 3 for detecting the surface temperature of the cylinder cooler 11.
8 (FIG. 3) is attached. The cylinder cooler sensor 38 is used to perform a supercooling protection operation of the cooling cylinder 8 described later.

By the way, in this cooling operation, it is necessary to keep the cooling cylinder 8 and the hopper 2 at a predetermined temperature in order to obtain a good quality frozen dessert. Also, depending on the type of mix, in order to take advantage of the flavor unique to 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, the cylinder sensor 31 for detecting the temperature of the cooling cylinder 8 is provided,
The cylinder sensor 31 turns on (opens) the cylinder cooling valve 24 and turns on the compressor 18 to perform cooling by equilibrium temperature control as will be described later, and when the cylinder cooling valve 24 is off (closed), the hopper is turned on. Cooling valve 26
Is opened / closed and the compressor 18 is turned on / off. That is, the cooling of the cooling cylinder 8 is controlled with priority, and under the condition that the cylinder cooling valve 24 is OFF,
The hopper cooling valve 26 is turned on.

After being sold 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 R is switched from the cooling cycle to the heating cycle operation. That is, four-way valve 1
9 is operated to flow the refrigerant as shown by the dotted arrow. Then, the high-temperature, high-pressure refrigerant gas from the compressor 18, that is, the hot gas, is split into two by way of the four-way valve 19 and the accumulator 30, one of which is directly connected to the cylinder cooler 11 and the other of which is hopper-cooled via the check valve 33. The cooling cylinder 8 and the hopper 2 flow into the container 4 and generate a heat radiation effect, and the cooling cylinder 8 and the hopper 2 are heated at a specified sterilization temperature for a predetermined time.

After radiating heat, the liquefied refrigerant merges in the pipe 65 via the cylinder hot gas valve 34 and the hopper hot gas valve 35, and then flows into the refrigerant pipe 57 of the condenser 20 via the check valve 40, where it is vaporized. Liquid is separated. After that, the refrigerant gas exits from the refrigerant pipe 57 of the condenser 20 and exits the check valve 21.
A reverse solenoid valve (open / close valve) 36 and a reverse capillary tube 37 connected in parallel through a refrigerant pipe 59 connected to the downstream side of the. And the reverse solenoid valve 3
The refrigerant gas having passed through 6 or the reverse capillary tube 37 forms a heating cycle in which the refrigerant gas returns to the compressor 18 via the four-way valve 19 via the branch pipe 60 connected to the upstream side of the check valve 21.

The cylinder sensor 31 is a cooling cylinder 8.
It is also used for detection of the heating temperature of the cylinder hot gas valve 34 and the upper limit and lower limit set temperature values of a predetermined range so that the prescribed sterilization temperature is maintained for the mix in the sterilization holding step described later. Turns the compressor 18 ON and O
FF control. Further, the opening / closing control of the reverse solenoid valve 36 is also performed by utilizing the mix temperature information detected by the cylinder sensor 31.

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

Further, the cylinder sensor 31 shifts to cooling after heating and sterilization, and maintains a low temperature to some extent until the time of sale on the next day, that is, to maintain a cold temperature (about + 8 ° C. to + 10 ° C.) as will be described later in detail. 18 ON, O
FF control and cylinder cooling valve 24, hopper cooling valve 26
ON / OFF control of. Further, in order to suppress the high load operation of the compressor 18, the reverse solenoid valve 36 is controlled to open / close at the mix detection temperature of the cylinder sensor 31.

Reference numeral 44 is an electrical equipment box, 45 is a drain receiver provided below the freezer door 14, and 64 is a water distribution pipe of the drain receiver 45. Further, 55 is a water tap, which is used for supplying water to the hopper 2 and the cooling cylinder 8 at the time of mix cleaning. Furthermore, 43 is a bypass valve, which also plays a role of preventing overload of the compressor 18.

In FIG. 3, the control unit C is the electrical equipment box 4
It is constructed on a substrate housed in the inside of the CPU 4, and is designed around a general-purpose microcomputer (control means) 46. The microcomputer 46 includes the cylinder sensor 31, the hopper sensor 32, and the cylinder cooler sensor 38. Output is input. Further, as shown in FIG. 1, the microcomputer 46 is attached to a pipe 65 through which the liquefied refrigerant after radiating heat in the cylinder cooler 11 and the hopper cooler 4 merges and flows, and detects the temperature of the returning hot gas. The output of the hot gas return sensor 62 is input.

At the output of the microcomputer 46, the compressor motor 18M of the compressor 18, the beater motor 12, the agitator motor 6, the cylinder cooling valve 24,
Cylinder hot gas valve 34, hopper cooling valve 26, hopper hot gas valve 35, four-way valve 19, reverse solenoid valve 3
6. The bypass valve 43 is connected.

Further, in this figure, numeral 47 is a current sensor (C) for detecting the energizing current of the compressor motor 18M.
T) and 48 are current sensors (CT) for detecting the energization current of 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 takeout lever 15, and its contact output is input to the microcomputer 46.

Also, 49 is the cooling setting of the frozen dessert is "1".
(Low), "2" (medium), "3" (strong) cooling setting volume for adjusting in three stages, and 53 is a threshold value (setting value) of the beater motor current, for example, 2.3A to 3.3A. It is a threshold value setting volume for arbitrarily setting in the range of, and any output is input to the microcomputer 46. Further, 52 is 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 the substrate of the controller C. It is installed. Furthermore, an LED display 54 for performing various display operations such as an alarm is also connected to the output of the microcomputer 46.

Reference numeral 61 designates the above-mentioned equilibrium temperature control mode (first operation mode) in which the cooling setting of the frozen dessert is adjusted by the cooling setting volume 49 to control the cooling operation, and the cooling set temperature of the frozen dessert is arbitrarily set. And a changeover switch for selectively changing the manual mode (second operation mode) for cooling control, which is mounted on the substrate. Reference numeral 70 is a temperature setting switch for setting the cooling temperature when the manual mode is selected by the changeover switch 61, and 71 is a display changeover switch for changing over the display of a defrost lamp DL which will be described later during the defrosting process. Provided on top.

Next, FIG. 4 shows a control panel 50 provided on the upper front surface of the frozen dessert manufacturing apparatus SM. The control panel 50 includes the key input circuit 52.
Cooling operation switch SW1 and sterilization switch SW
2, cleaning switch SW3, defrost switch SW4,
Stop switch SW5 and C that constitutes the LED display 54
LL, a cooling lamp FL, a defrost lamp DL, etc. are arranged.

The operation of the frozen dessert manufacturing apparatus SM having the above-mentioned structure will be described with reference to FIGS. Frozen dessert manufacturing equipment SM
When the operation is started, as shown in the timing charts of FIGS. 8 and 11, the cooling operation (cooling process, defrosting process),
Each operation of heat sterilization operation / cooling operation (sterilization temperature raising step, sterilization holding step, cold insulation pull-down step, cold insulation holding step) is executed. First, the cooling control when the equilibrium temperature control mode is switched by the changeover switch 61 will be described. Here, it is assumed that the cooling setting volume 49 is currently set to "1" as the cooling setting for frozen desserts.

First, the cooling operation will be described with reference to the flowchart of FIG. When the cooling operation switch SW1 provided in the key input circuit 52 is operated, all of them are reset, and then the microcomputer 46 operates as shown in FIG.
It is determined in step S1 of whether the cooling flag is set "1" or reset "0".

Assuming that the cooling flag is reset at the start of operation (pull-down), the current mix temperature in the cooling cylinder 8 is based on the output of the cylinder sensor 31 in step S2 and the cooling end temperature (see FIG. In the case of 8, it is judged whether or not the temperature is equal to or higher than the cooling ON point temperature which is +0.5 degree). Then, assuming that the temperature of the mix is high, the process proceeds to step S3, the measurement timer (which the microcomputer 46 has as its function) is cleared, the current mix temperature is set to the temperature t seconds before in step S4, and step S5. Then, the cooling flag is set and the cooling operation is executed (step S6).

In this cooling operation, the microcomputer 4
6 performs the equilibrium temperature control described below. That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 is in 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. Also, the beater motor 12 causes the beater 1
Rotate 0.

As a result, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and agitated by the beater 10 as described above. Here, even if the cooling setting of the cooling setting volume 49 is set to "1" as described above, the microcomputer 46 forcibly sets it to "3" during this pull-down. In the cooling setting "3", t seconds is 40
Seconds, T ° C. (described later) is 0.1 ° C., cooling setting “2” gives t seconds 20 seconds, T ° C. 0.1 ° C., cooling setting “1” gives t seconds 20 seconds, T ° C. 0. It shall 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 measurement in step S8. Next, in step S9, it is determined whether or not the count of the measurement timer has passed t seconds, and if it has not passed, the process returns. T seconds from the start of counting by the measurement timer (in this case, 4
After 0 seconds, the microcomputer 46 determines in step S10 that the difference between the current mix temperature and the temperature t seconds ago is T ° C. (in this case, based on the output of the cylinder sensor 31).
0.1 ° C.) or lower. If not, the process returns to step S3 to clear the measurement timer and execute steps S4 to S6.

Thereafter, this process 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 when it approaches the freezing point peculiar to the mix, the temperature drop gradually slows down due to the Joule heat of stirring, and an equilibrium state is reached. When the temperature drop (difference between the current mix temperature and the temperature t seconds before) within 40 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 determines based on the output of the current sensor 48 whether the energizing current of the beater motor 12 is equal to or more 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 to be sold. Then, the hardness of the frozen dessert (soft ice cream) increases the load of the beater 10 stirring the frozen 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 may be set low for a mix that is a relatively soft product, and may be set high for a mix that is a relatively hard product. Then, assuming that the energization current of the beater motor 12 now exceeds the threshold value, the process proceeds to step S15.

Then, in step S15, the current temperature of the mix is set to the above-mentioned cooling end temperature, and in step S15.
In step 16, while resetting the cooling flag,
Cooling is stopped at 17.

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 by this, the microcomputer 46 returns the cooling setting to "1" set by the volume 49.

Then, the microcomputer 46 returns to step S1, but since the cooling flag is reset here, the process proceeds to step S2, and based on the output of the cylinder sensor 31, the current mix temperature is turned on. It is determined whether or not the temperature rises above the point temperature (cooling end temperature + 0.5 ° C). If not rising, step S16
And repeat this. If the temperature of the hopper 2 is also cooled below a predetermined temperature based on the output of the hopper sensor 32, the microcomputer 46
The hopper cooling valve 26 is also 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.

The temperature of the mix (frozen dessert) rises and the mixture is cooled O
When the temperature becomes equal to or higher than the N point temperature, the microcomputer 46 proceeds from step S2 to step S3, and thereafter similarly starts cooling the cooling cylinder 8. In this way, frozen desserts are manufactured. The cooling lamp FL is blinked during the frozen dessert production, but when the production is completed, the blinking lamp is switched to the lighting state.

Here, if a cooling failure occurs due to a high outside air temperature where the frozen dessert 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 does not rise to the extent that it can be sold as a product. In such a situation, the load applied to the beater 10 does not increase so much, so that the energization current of the beater motor 12 also increases slowly (or does not increase) and the threshold value is not exceeded.

The microcomputer 46 executes step S1.
When the process proceeds from 0 to step S11, this step S1
When the energization current of the beater motor 12 does not exceed the threshold value in 1), the process proceeds to step S12, and it is determined whether or not the current cooling setting is "3". At this time, the cooling setting is "1"
Therefore, the microcomputer 46 executes the step S13.
And shifts the cooling setting by one step (that is, shifts 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 process is repeated to cool the mix in the cooling cylinder 8 while further stirring. And this time, 2 set in the cooling setting "2"
When the temperature drop (difference between the current mix temperature and the temperature t seconds before) within 0 seconds (t seconds) becomes 0.1 ° C. (T ° C.) or less, the process proceeds from step S10 to step S11.

In step S11, similarly, the microcomputer 46 determines based on the output of the current sensor 48 whether the energizing current of the beater motor 12 is equal to or more than the threshold value. Then, assuming that the energization current of the beater motor 12 still does not exceed the threshold value, the microcomputer 46 proceeds to step S12 and determines whether or not 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 process is repeated to cool the mix in the cooling cylinder 8 while further stirring. And this time, 4 set by the cooling setting "3"
When the temperature drop (difference between the current mix temperature and the temperature t seconds before) within 0 seconds (t seconds) becomes 0.1 ° C. (T ° C.) or less, the process proceeds from step S10 to step S11.

Similarly, in step S11, the microcomputer 46 determines based on the output of the current sensor 48 whether or not the energizing current of the beater motor 12 is equal to or more than the threshold value. If the energizing current of the beater motor 12 still does not exceed the threshold value, the microcomputer 46 proceeds to step S12 and determines whether the current cooling setting is "3". At this time, the cooling setting is shifted to "3", so the microcomputer 46 proceeds to step S18 and checks the inspection lamp C of the LED display 54.
Make L blink. Then, in step S17, the cooling of the cooling cylinder 8 is stopped as described above.

If normal operation is resumed by subsequent cooling restart, that is, if the energizing current of the beater motor 12 rises to the threshold value, the microcomputer 46 turns off the check lamp CL.

Cooling control when the manual mode is switched by the selector switch 61 will be described below with reference to the flowchart of FIG. Temperature switch 7 when switched to manual mode
0 sets the cooling set temperature arbitrarily. When the cooling operation switch SW1 of the key input circuit 52 is operated,
After resetting everything, the microcomputer 46 determines in step S20 of FIG. 6 whether the cooling flag is set "1" or reset "0".

If the cooling flag is reset at the start of operation (pull-down), step S21
Based on the output of the cylinder sensor 31, the cooling cylinder 8
It is determined whether or not the current mix temperature is higher than the cooling ON point temperature which is slightly higher than the cooling set temperature.

In this case, the cooling ON point temperature and the cooling OFF point temperature, which will be described later, are based on the cooling set temperature arbitrarily set by the temperature setting switch 70, and a microcomputer having a predetermined width hysteresis is formed above and below the microcomputer. 46 shall set. That is, the cooling ON point temperature and the cooling OFF point temperature can be arbitrarily set by setting the temperature setting switch 70. However, in this case, the cooling set temperature may be equal to the cooling OFF point temperature. In that case, use the temperature setting switch 70 to cool O
The FF point temperature will be set arbitrarily.

If it is assumed that the temperature of the mix is high, the cooling flag is set in step S22 and the cooling operation is executed (step S23). That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 is in the cooling cycle (non-energized). Then, turn on the cylinder cooling valve 24.
(Open), hopper cooling valve 26 OFF (closed), cylinder hot gas valve 34 and hopper hot gas valve OFF
And Further, the beater motor 12 rotates the beater 10. As a result, as described above, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and agitated 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, this process 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 when the mix temperature becomes equal to or lower than the cooling OFF point temperature, step S25.
The flag during cooling is reset at 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, but since the cooling flag is reset here, the process proceeds to step S21, and based on the output of the cylinder sensor 31, the current mix temperature is turned on. Determine whether the temperature has risen above the point temperature. If it has not risen, the process proceeds to step S26 and is repeated thereafter. Incidentally, the microcomputer 46, based on the output of the hopper sensor 32, when the temperature of the hopper 2 is also cooled to a predetermined temperature or lower, the hopper cooling valve 26 is also turned off.
In addition to FF, the compressor 18 is also stopped in this case. In the embodiment, the hopper cooling valve 26 is set to O at 10 ° C.
It is turned off at N and 8 ° C.

The temperature of the mix (frozen dessert) rises to cool O
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, so that an expert In the manual mode, and the other modes are in the equilibrium temperature control mode, the operation mode can be selected and executed as needed by the user, and the convenience is improved.

Here, when the cooling capacity of the cylinder cooler 11 (that is, the cooling capacity of the cooling device R) becomes excessive, the equilibrium is likely to be lost in the process of cooling the cooling cylinder 8, resulting in an overcooled state. It is easy to become. Further, even when the mix in the cooling cylinder 8 becomes insufficient, the cooling cylinder 8 easily falls into a supercooled state. In such a supercooled state, the entire mix in the cooling cylinder 8 freezes and the beater 10 is used.
Rotation of the cooling cylinder 8 causes the mix in the cooling cylinder 8 to rotate as a whole, which makes it difficult to manufacture high-quality soft ice cream or the like.

Therefore, the microcomputer 46 executes a supercooling protection operation for the cooling cylinder 8 described below. The flowchart of FIG. 7 shows a control program of the microcomputer 46 regarding the supercooling protection operation. Here, when the cooling cylinder 8 is about to fall into a supercooled state, an ice layer is first generated on the inner surface of the cooling cylinder 8, so that it becomes an adiabatic layer and mixes in the cylinder cooler 11 and the cooling cylinder 8. Heat exchange is inhibited. As a result, the temperature of the cylinder cooler 11 suddenly drops.

The microcomputer 46 takes in the temperature of the cylinder cooler 11 detected by the cylinder cooler sensor 38 in step S27 of FIG. 7, and the temperature of the cylinder cooler 11 is, for example, a predetermined low temperature state from -15 ° C to -16.
The time T1 until the temperature drops to 0 ° C. is integrated. Next, in step S28, the temperature of the cylinder cooler 11 is now -16 ° C.
Time T2 from when the temperature decreases to -17 ° C is integrated. Further, in step S29, the temperature of the cylinder cooler 11 becomes -1.
Accumulate time T3 from 7 ℃ to -18 ℃,
Whether T2 is shorter than T1 in step S30 (T1> T
2) Or, it is determined whether T3 is shorter than T2 (T2> T3).

Then, T2 is greater than or equal to T1, and T
If 3 is greater than or equal to T2, the process returns to the control described above. That is, the temperature drop rate from -16 ° C to -17 ° C is equal to or smaller than the previous temperature drop rate from -15 ° C to -16 ° C, and the temperature drop from -17 ° C to -18 ° C. When the rate is equal to or lower than the previous temperature drop rate from -16 ° C to -17 ° C, it is determined that the supercooled state has not occurred.

On the other hand, when T2 is shorter than T1 or T3 is shorter than T2 in step S30, that is, the temperature drop rate from -16 ° C to -17 ° C is -15 ° C to -16 ° C. When the temperature drop rate from -17 ° C to -18 ° C is higher than the temperature drop rate from -17 ° C to -18 ° C. Then, it is determined that the supercooled state of the cooling cylinder 8 has started and the temperature of the cylinder cooler 11 has begun to rapidly decrease, and the process proceeds to step S31.

In step S31, the microcomputer 4
6 determines whether or not the current cooling control mode is the manual mode. If the equilibrium temperature control mode is currently set, the process proceeds to step S32 and the cylinder cooler sensor 3
8 when the temperature of -18 ° C is detected by the compressor 18
(Compressor motor 18M) is stopped and the cylinder cooling valve 24 is closed. As a result, the cooling of the cooling cylinder 8 is stopped, supercooling is prevented, and the cooling of the cooling cylinder 8 is stopped. Therefore, the temperature detected by the cylinder sensor 31 moves toward the equilibrium state, and the equilibrium temperature control described above is performed. The cooling end temperature will be set. Therefore, the subcooling is prevented thereafter.

On the other hand, if the manual mode is currently set, the process proceeds from step S31 to step S33, and the temperature detected by the cylinder sensor 31 at the time when the cylinder cooler sensor 38 detects −18 ° C. is set to the cooling OFF point. Set to temperature. As a result, step S24 of FIG.
From step S25 to step S26, the cooling of the cooling cylinder 8 is stopped, so that supercooling thereafter is prevented.

Next, the defrosting step in FIG. 8 will be described. This defrosting process is executed 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 agitated and cooled while not being sold for a long time, the softening progresses and it becomes impossible to maintain the hardness that can be used as a soft cream product. For example, in the case of the frozen dessert manufacturing apparatus SM of the embodiment, this is 10
It has been empirically confirmed that this occurs when the individual frozen dessert is not extracted. Cooling cylinder 8
This is the amount in which all frozen desserts are taken out.

The microcomputer 46 monitors this during the cooling process on the basis of the timer provided as its own function and the signal from the extraction switch 51, and the extraction number is less than 10 during the continuous two and a half hour period ( Defrost lamp D when the condition "causing" occurs
L is made to blink at a short interval of, for example, 0.2 seconds, and the user is warned that "sag" has occurred. The user can determine that there is a risk of “sagging” of the frozen dessert due to the rapid blinking of the defrost lamp DL.

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 causes the cylinder hot gas valve 34 to turn off.
N, OFF control is performed, and hot gas cools the cylinder 8
Is heated to raise the mix to a predetermined temperature (+ 4 ° C.). As a result, the frozen dessert in the cooling cylinder 8 is once melted. The microcomputer 46 switches the defrost lamp DL to blink at intervals of 0.5 seconds, for example, during the defrost process. Then, when the defrosting process is completed, the defrosting lamp DL is turned off, and then the microcomputer 46 continues the cooling operation to return the mix to the cooling process again.

Here, depending on the user, "fellowness"
In some cases, it may not be necessary to blink the defrost lamp DL that warns of the danger. Because the control panel 5
This is because the blinking of the lamp at 0 gives a bad impression to the customer and may be unfavorable in business. Therefore, when the warning is unnecessary, the display changeover switch 71 is operated to switch the warning to unnecessary. When the display changeover switch 71 is operated and the warning is set not to be required, the microcomputer 46 does not execute the rapid blinking of the defrost lamp DL even if the above-mentioned "sag" generation condition is satisfied. As a result, it is possible to eliminate the anxiety felt by the user and the customer. However,
In reality, when such a condition is satisfied, the microcomputer 46 uses a display device (not shown) on the board to execute a "fatigue" warning display in a place invisible to the customer.

Next, the heat sterilization / cooling operation of FIG. 11 (sterilization temperature raising step, sterilization holding step, cold holding pull-down step, cold holding step) will be described. When the sterilization switch SW2 of the key input circuit 52 is operated, the microcomputer 46 starts the heat sterilization / cooling operation under the condition that the mix is not broken.

The microcomputer 46 uses the four-way valve 19
Causes the refrigerant circuit to switch from the cooling cycle to the heating cycle. Then, as will be described later, a sterilization temperature raising step is performed in which hot gas is alternately supplied to the cylinder cooler 11 and the hopper cooler 4 to raise the temperatures of the cooling cylinder 8 and the hopper 2. Cylinder cooler 11 and hopper cooler 4
The refrigerant flowing out from the refrigerant passes through the pipe 65 and the refrigerant pipe 5 of the condenser 20.
7, where heat is exchanged with the cooling water flowing through the water flow pipe 58, and then the connection point between the reverse solenoid valve 36 and the reverse capillary tube 37 is reached. Here, the microcomputer 46 always closes the reverse solenoid valve 36, so that the refrigerant gas is always in the reverse capillary tube 3
After the pressure is reduced at 7, it returns to the compressor 18.

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, but the heat sterilization / cooling operation is executed in such a state. Then, the pressure difference between the suction side and the discharge side of the compressor 18 increases, the compressor 18 becomes overloaded, and the energizing current of the compressor motor 18M increases. The microcomputer 46 uses the current sensor 47 to control the compressor motor 1
The energizing current of 8M is monitored, and the reverse solenoid valve 36 is opened when the current has risen to 5.2A, for example.

As a result, the refrigerant flowing out from the condenser 20 has a reverse capillary tube 37 due to the flow path resistance difference.
Instead of passing through the reverse solenoid valve 36, the compressor 1
Since the load returns to 8, the load on the compressor 18 is reduced. Then, for example, when the energizing current of the compressor motor 18M drops to 3.6 A, the microcomputer 46 again executes the operation of closing the reverse solenoid valve.

Here, in the initial stage when the cooling process is switched to the sterilization temperature raising process, the hot gas discharged from the compressor 18 exchanges heat with the low temperature cylinder cooler 11 and the hopper cooler 4 and is rapidly condensed. Therefore, the condenser 20
Almost all of the refrigerant flowing into the liquid state becomes a liquid state. Further, in the condenser 20 having the double pipe structure, it is more difficult to perform the gas-liquid separation of the refrigerant as compared with the general in-tank tube water-cooled condenser. Therefore, the liquid refrigerant that has reached the condenser 20 is pushed out one after another and easily returns to the compressor 18, liquid back is generated, and frost is easily generated in the suction side pipe of the compressor 18.

Therefore, the microcomputer 46 carries out an operation of alternately heating the cooling cylinder 8 and the hopper 2 to raise their temperatures stepwise as described below. The flowchart of FIG. 9 shows a control program of the microcomputer 46 for controlling the cylinder hot gas valve 34 and the hopper hot gas valve 35 in the sterilization temperature raising step.

When the sterilization temperature raising step is started, the microcomputer 46 first opens (ON) the cylinder hot gas valve 34 in step S34, and the hopper hot gas valve 35 is opened.
Closes (OFF). As a result, at the beginning of the sterilization temperature raising step, hot gas is caused to flow only into the cylinder cooler 11 to start heating only the cooling cylinder 8. Next, in step S35, it is determined based on the output of the cylinder sensor 31 whether the temperature of the cooling cylinder 8 has reached TC. This temperature TC is initially + 20 ° C, and as will be described later, + 30 ° C, +
40 ° C, + 50 ° C, + 60 ° C, and the target temperature +
It is gradually updated to 72 ° C.

Cooling cylinder 8 by the inflow of hot gas
When the temperature rises and reaches the first TC of + 20 ° C, the microcomputer 46 proceeds to step S36 to determine whether the current TC is + 72 ° C. Since it is different here, the microcomputer 46 proceeds to step S37 to set TC to + 30 ° C. The temperature is updated to ° C, and the process proceeds to step S38. In step S38, the microcomputer 46 this time closes the cylinder hot gas valve 34 (OFF) and opens the hopper hot gas valve 35 (O).
N). This causes hot gas to flow only into the hopper cooler 4 and starts heating only the hopper 2.
Next, in step S39, it is determined based on the output of the hopper sensor 32 whether the temperature of the hopper 2 has reached TH.
This temperature TH is + 30 ° C. at the beginning and +4 as described later.
0 ℃, + 50 ℃, + 60 ℃, and the target temperature of +7
It will be updated step by step at 2 ° C.

When the temperature of the hopper 2 rises due to the inflow of hot gas and reaches the first TH, + 30 ° C., the microcomputer 46 proceeds to step S40 and judges whether the current TH is + 72 ° C. or not. Since it is different, the process proceeds to step S41, TH is updated to + 40 ° C., and the process returns to step S34.

This is repeated thereafter, and when the temperature of the cooling cylinder 8 rises to + 30 ° C., the heating of the cooling cylinder 8 is stopped, the hopper 2 is heated, and the temperature of the hopper 2 becomes +.
When the temperature rises to 40 ° C., the heating of the hopper 2 is stopped and the cooling cylinder 8 is heated. Then, when the temperature of the cooling cylinder 8 rises to + 40 ° C., the heating of the cooling cylinder 8 is stopped, the hopper 2 is heated, and the temperature of the hopper 2 is + 50 ° C.
When the temperature rises to, the heating of the hopper 2 is stopped and the cooling cylinder 8 is heated. Furthermore, the temperature of the cooling cylinder 8 is +50.
When the temperature rises to 0 ° C, the heating of the cooling cylinder 8 is stopped and the hopper 2 is heated. When the temperature of the hopper 2 rises to + 60 ° C, the heating of the hopper 2 is stopped and the cooling cylinder 8 is heated.

The temperature of the cooling cylinder 8 is + 60 ° C.
When the temperature rises to, the heating of the cooling cylinder 8 is stopped, the hopper 2 is heated, and the temperature of the hopper 2 is the target temperature +7.
When the temperature rises to 2 ° C, steps S40 to S34
Then, the heating of the hopper 2 is stopped and the cooling cylinder 8 is heated. When the temperature of the cooling cylinder 8 rises to the target temperature of + 72 ° C. due to this heating, the process proceeds from step S36 to the sterilization holding process described later.

By alternately raising the temperatures of the cooling cylinder 8 and the hopper 2 in this manner, a large amount of liquid refrigerant flows into the refrigerant pipe 57 of the condenser 20, especially at the beginning of the sterilization temperature raising step. It is possible to prevent this, and to eliminate the liquid backing of the compressor 18 caused thereby. Particularly, since the heating of the cooling cylinder 8 is started first, there is an advantage that the liquid refrigerant can be stored in the cooling cylinder 8 having a temperature lower than that of the hopper cooler 4. Also,
First, the hopper 2 is made to reach the target + 72 ° C., and then the cooling cylinder 8 is raised to + 72 ° C. Therefore, the disadvantage that the mix in the cooling cylinder 8 is exposed to a high temperature for a long period of time is avoided, and the mix in the cooling cylinder 8 is avoided. It becomes possible to prevent the deterioration of.

When the sterilization temperature raising step is thus completed and the sterilization holding step is started, this time, based on the outputs of the cylinder sensor 31 and the hopper sensor 32, the microcomputer 46 causes the compressor 18 and the cylinder hot gas valve 3 to operate.
4, ON / OFF control of the hopper hot gas valve 35, and both the cooling cylinder 8 and the hopper 2 are + 69 ° C to +72.
Hold at a heating temperature range of 0 ° C. to meet a total heating time of about 40 minutes. This sterilization temperature raising and sterilization holding process is displayed on the sterilization monitor lamp PL of the LED display 54.

Here, the temperature of the frozen dessert in the cooling cylinder 8 is about −6 ° C. for soft ice cream, but it decreases to −10 ° C. or lower in the case of sherbet produced in the summer.
It will have a cold storage effect. When the temperature of the cooling cylinder 8 becomes low as described above, the temperature of the refrigerant flowing into the refrigerant pipe 57 of the condenser 20 becomes zero degrees or less in the sterilization temperature raising step / sterilization holding step as described above, whereby the condenser 20 There is a risk that the cooling water in the water flow pipe 58 of the above may freeze. When freezing occurs in the water passage pipe 58, the water saving valve 63 and the water passage pipe 58 are damaged, and the condenser 2
Damage to the peripheral components of 0.

Therefore, the microcomputer 46 executes the freeze prevention control described below in the sterilization temperature raising step and sterilization holding step in the heating sterilization / holding operation. Figure 10
The flow chart of shows the program of the microcomputer 46 concerning the freeze prevention control in this case. The microcomputer 46 detects the cylinder cooler 11 detected by the hot gas return sensor 62 in step S42 of FIG.
Then, it is determined whether or not the temperature of the refrigerant returning from the hopper cooler 4 is equal to or lower than the lower limit value before zero degree, for example, + 1 ° C.

Then, when the temperature of the hot gas return refrigerant detected by the hot gas return sensor 62 is higher than + 1 ° C., the control returns to the above control, and when the temperature falls below + 1 ° C., the process proceeds to step S43 and the cylinder hot gas is returned. The opening of the valve 34 is prohibited (OFF). As a result, the inflow of the low-temperature refrigerant into the condenser 20 is stopped. Next, in step S44, it is determined whether or not the temperature of the hot gas return refrigerant detected by the hot gas return sensor 62 has risen to the return temperature, for example, + 30 ° C., and if it has not risen, the process returns to another control. When the temperature of the hot gas return refrigerant becomes +30 or more in step S44, the process proceeds from step S44 to step S45 to allow the cylinder hot gas valve 34 to open (ON).

As a result, it is possible to prevent the temperature of the hot gas return refrigerant flowing into the condenser 20 from lowering to zero degrees or less, so that the refrigerant pipe of the condenser 20 in the sterilization temperature raising / holding step of the heat sterilization / holding operation. By the refrigerant flowing into 57, it is possible to avoid the inconvenience that the cooling water in the water passage pipe 58 freezes and the water-saving valve 63 or the water passage pipe 58 is destroyed.

Next, when the sterilization holding step is completed, the microcomputer 46 switches the refrigerant circuit to the cooling cycle by the four-way valve 19, and shifts to the cold insulation pull-down step. This cold storage transition is also displayed on the LED display 54.

In the cold insulation pull-down step following the sterilization retention step, cooling is started under the condition that the temperature becomes the predetermined temperature or lower within a predetermined time. At this time, the macro computer 46 opens the cylinder cooling valve 24 and the hopper cooling valve 26 based on the output of the compressor motor current sensor 47 when the compressor motor current value is 5.8 A or less. Since the temperature of both the cooling cylinder 8 and the hopper 2 is high, the load on the compressor 18 becomes high,
When the compressor motor current value rises and reaches 5.8 A (first upper limit value) or more, the hopper cooling valve 26 is closed. At this time, the cylinder cooling valve 24 is still open. Since the hopper cooling valve 26 is opened, when the compressor motor current value gradually reaches 6.0 A (second upper limit value), the hopper cooling valve 26 is also closed. Both cooling valves 24
Since 26 and 26 are closed and the compressor motor current value drops to 5.3A (lower limit value) 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 compressor 18 is not overloaded. And
Eventually the temperature of the cooling cylinder 8 and hopper 2 is + 8 ° C.
Cool to + 10 ° C temperature range.

As described above, at the start of the cold insulation pull-down process, both cooling valves 24 and 26 are opened to start cooling both the cooling cylinder 8 and the hopper 2. From that state, the compressor motor current value becomes 5.8A. When it reaches, the cylinder cooling valve 24 is first closed, and if the compressor motor current value still rises to 6.0 A, the hopper cooling valve 26
Also, 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 cold insulation pull-down process can be shortened.

Then, the process proceeds to the cold insulation process, and in the cold insulation process, the microcomputer 46 controls the compressor motor 18M, the cylinder cooling valve 24, and the hopper cooling valve based on the outputs of the cylinder sensor 31 and the hopper sensor 32 so as to maintain this temperature. 26 is turned on and off.
When the stop switch SW5 is operated, the frozen dessert manufacturing device SM stops operating.

Here, when the frozen dessert making device SM is not operating during the business holidays such as in winter, that is, when the power is on, when the outside air temperature decreases at night, the condenser 20 The cooling water in the water passage pipe 58 is frozen. Therefore, there is a risk of damaging the water-saving valve 63 and the water passage pipe 58 as described above. On the other hand, the hot gas return sensor 62 is provided at a position where the outside air temperature can be detected during the stop. Therefore, the microcomputer 46 executes the freeze prevention control of the condenser 20 even during the operation stop.

The flowchart of FIG. 12 shows a program relating to antifreezing control of the microcomputer 46 during such an operation stop. Microcomputer 4
No. 6 is the hot gas return sensor 62 in step S46 on condition that the operation is stopped and the power is turned on.
In this case, it is determined whether the outside air temperature is + 1 ° C. or lower, which is higher than the freezing point as the lower limit value.

If the outside air temperature, which is the temperature detected by the hot gas return sensor 62, is higher than + 1 ° C, the operation continues at step S49. If it falls below + 1 ° C, the operation proceeds to step S47 to turn on the compressor 18. While starting, the four-way valve 19 is used as a heating cycle to open the hopper hot gas valve 35. As a result, hot gas flows into the condenser 20 through the hopper cooler 4, so that the cooling water in the water passage pipe 58 of the condenser 20 is heated.

Next, the microcomputer 46 determines in step S48 whether the temperature detected by the hot gas return sensor 62 (in this case, the temperature of the hot gas return refrigerant) has risen above the return temperature, for example, + 30.degree. However, if it has not risen, the heating operation of the condenser 20 is continued. Then, when the temperature of the hot gas return refrigerant becomes +30 or more in step S48, it is determined that the condenser 20 can be sufficiently heated, the process proceeds to step S49, and the operation is stopped.

By the heating operation during the stop, it is possible to prevent the water passage pipe 58 of the condenser 20 and the water saving valve 63 from being ruptured or damaged when the outside temperature is low.

The numerical values for each temperature and the like shown in the embodiments are not limited to them, and may be appropriately determined according to the function and performance of the frozen dessert manufacturing apparatus.

[0105]

As described above, according to the frozen dessert producing apparatus of the present invention, a hopper for storing and cooling the mix, and a cooling cylinder for producing the frozen dessert by cooling the mix appropriately supplied from the hopper while stirring. , A hopper cooler provided in the hopper, a cylinder cooler provided in the cooling cylinder, and a high-temperature refrigerant discharged from the compressor during the frozen dessert production are condensed and decompressed, and then supplied to each cooler for cooling. Cycle and reversible cycle type cooling device that constitutes a heating cycle in which the high temperature refrigerant discharged from the compressor during heating and sterilization operation is supplied to each cooler to heat and then flows to the condenser, hopper cooler and cylinder cooler Temperature control of the hopper hot gas valve and cylinder hot gas valve, which control the supply of high-temperature refrigerant to the hopper and the cooling cylinder, respectively. A hopper sensor and a cylinder sensor for respectively detecting and a control means are provided, and this control means alternates the cylinder hot gas valve and the hopper hot gas valve based on the output of the cylinder sensor and the hopper sensor at the start of the heating sterilization operation. Since the temperature of the cooling cylinder and the hopper are alternately raised in stages by opening and closing, the amount of low-temperature liquid refrigerant flowing into the condenser at the start of the heat sterilization operation is reduced, and the compressor It is possible to effectively prevent the occurrence of a liquid bag in which the liquid refrigerant is sucked.

According to the invention of claim 2, in addition to the above, the control means opens only the cylinder hot gas valve to raise the temperature of the cooling cylinder at the start of the heating sterilization operation, and then the cylinder hot gas valve concerned. The temperature of the cooling cylinder and the hopper are raised stepwise by repeating the control to open the hopper hot gas valve and raise the temperature of the hopper instead. The liquid refrigerant can be stored in the cooling cylinder having a temperature lower than that, and the liquid back to the compressor can be more effectively eliminated.

[Brief description of drawings]

FIG. 1 is a partial vertical perspective view of a frozen dessert manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a refrigerant circuit diagram of a cooling device of the frozen dessert manufacturing apparatus of FIG.

FIG. 3 is a block diagram of a control device of the frozen dessert manufacturing apparatus of FIG.

FIG. 4 is a front view of a control panel of the frozen dessert manufacturing apparatus of FIG. 1.

5 is a flowchart showing a program of a microcomputer of the control device of FIG.

FIG. 6 is a flow chart showing a program of a microcomputer of the control device.

FIG. 7 is a flow chart showing a program of a microcomputer of the control device.

FIG. 8 is a timing chart illustrating a cooling operation of the frozen dessert manufacturing apparatus of FIG. 1.

FIG. 9 is a flow chart showing a program of a microcomputer of the control device.

FIG. 10 is a flowchart showing a program of the microcomputer of the control device.

FIG. 11 is a timing chart illustrating a heat sterilization / cooling operation of the frozen dessert manufacturing apparatus of FIG. 1.

FIG. 12 is a flowchart showing a program of a microcomputer of the control device.

[Explanation of symbols]

2 hopper 4 hopper cooler 8 cooling cylinders 10 beaters 11 Cylinder cooler 18 compressor 19 four-way valve 20 Water-cooled condenser 24 cylinder cooling valve 26 Hopper cooling valve 31 cylinder sensor 32 hopper sensor 34 Cylinder hot gas valve 35 hopper hot gas valve 38 Cylinder cooler sensor 46 Microcomputer 57 Refrigerant piping 58 Water piping 61 Changeover switch 62 Hot gas return sensor 65 plumbing C control device SM frozen dessert manufacturing equipment R cooling device

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Koichiro Ikemoto             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. F-term (reference) 4B014 GB22 GT12 GT20

Claims (2)

[Claims] 1. A hopper that stores and cools a mix, a cooling cylinder that manufactures a frozen dessert by cooling a mix that is appropriately supplied from the hopper while stirring, a hopper cooler provided in the hopper, and the cooling. A cylinder cooler provided in the cylinder and a high-temperature refrigerant discharged from the compressor during frozen dessert production are condensed and decompressed, and then supplied to each cooler to be cooled and discharged from the compressor during heat sterilization operation. After supplying high temperature refrigerant to each of the coolers to heat it, a reversible cycle type cooling device that constitutes a heating cycle to flow to the condenser, and supplying the high temperature refrigerant to the hopper cooler and the cylinder cooler. The temperature of the hopper hot gas valve and the cylinder hot gas valve, which are controlled respectively, and the temperature of the hopper and the cooling cylinder are respectively detected. A hopper sensor and a cylinder sensor for outputting and a control means are provided, and the control means controls the cylinder hot gas valve and the hopper hot gas valve based on the outputs of the cylinder sensor and the hopper sensor at the start of the heating sterilization operation. A frozen dessert manufacturing apparatus characterized in that the temperature of the cooling cylinder and the temperature of the hopper are alternately raised stepwise by alternately opening and closing. 2. The control means, at the start of the heat sterilization operation, opens only the cylinder hot gas valve to raise the temperature of the cooling cylinder, then closes the cylinder hot gas valve, and instead the hopper. 2. The frozen dessert manufacturing apparatus according to claim 1, wherein the temperature of the cooling cylinder and the hopper are raised stepwise by repeating the control for opening the hot gas valve to raise the temperature of the hopper.