JP2006204592A - Dishwasher - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide technologies for saving energy for drying in a dishwasher. <P>SOLUTION: The dishwasher comprises a washing tub for storing dishes, a detection means for detecting the heat capacity of the dishes, a washing means for spraying washing water into the washing tub, a blowing means for introducing the outside air into the washing tub and exhausting the steam inside the washing tub to the outside, a heating means for heating the inside of the washing tub, and a controller connected to the detection means, the washing means, the blowing means and the heating means. The controller sequentially performs a control procedure for implementing a heating/rinsing process to operate the washing means and heating means, a control procedure for implementing a first drying process to operate the blowing means with an output lower than a regular output, and a control procedure for implementing a second drying process to operate the blowing means with the regular output one after another. The controller is characterized by the adjustment to extend/shorten the period of time to implement the first drying process based on the index (the index indicating the heat capacity) detected by the detection means. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a dishwasher. In particular, the present invention relates to a dishwasher for drying washed dishes by introducing outside air into the washing tank after the washing step and discharging water vapor in the washing tank.

In this type of dishwasher, many techniques for reducing the time required for the drying process have been proposed. For example, a technique for performing a heating rinsing process prior to the drying process is known. In the heating rinsing step, the temperature of the tableware is increased in order to rinse and clean the tableware using the high temperature washing water. When the drying process is started in a state where the temperature of the tableware is high, water droplets attached to the tableware are likely to evaporate, and the time required for the drying process can be shortened.
However, if the drying step is performed subsequent to the heating rinsing step, there is a risk that the high-temperature water vapor remaining in the cleaning tank is ejected into the room immediately after the start of the drying step.
Patent Document 1 describes a dishwasher that takes measures against the problem. In the tableware washing machine of patent document 1, in the predetermined period at the beginning of a drying process, the amount of blasts introduced into a washing tub is reduced rather than the usual quantity, and the amount of discharge of water vapor is controlled.
Patent Literature 2 describes a dishwasher that has developed the technology of Patent Literature 1. In the tableware washing machine of patent document 2, it is made to reduce ventilation volume until the temperature in a washing tank becomes predetermined safe temperature.
Japanese Patent Laid-Open No. 1-158927 Japanese Patent Laid-Open No. 11-42197

In the conventional technique, a large amount of high-temperature steam is prevented from being discharged by limiting the amount of blown air at the initial stage of the drying process following the heating and rinsing process. On the other hand, it is necessary to shorten the time required for the entire drying process, and for that purpose, it has been considered that the period for limiting the air flow rate should be as short as possible.
However, the applicant's research has found that the energy required for drying is wasteful in the concept of the prior art. For example, according to the technique of Patent Document 2, when the amount of tableware stored in the washing tank is small and the heat capacity thereof is small, the amount of air blown immediately after the start of the drying step performed following the heating rinse step is limited. Even the tableware cools relatively quickly. Therefore, in most periods of the drying process, it is necessary to heat the outside air introduced into the cleaning tank with a heater, which requires a lot of energy for drying. In this case, if the temperature of the tableware heated in the heating and rinsing process is gradually cooled and the preheating in the heating and rinsing process is used for drying, energy for drying can be saved.
The present invention provides a technique capable of saving energy for drying and keeping the time required for drying within an allowable value.

A dishwasher embodied by the present invention includes a washing tub for storing tableware, a detection means for detecting the heat capacity of the tableware accommodated in the washing tub, a washing means for injecting washing water into the washing tub, A blowing means for introducing outside air into the washing tank and discharging water vapor in the washing tank to the outside of the washing tank, a heating means for heating the inside of the washing tank, a detecting means, a washing means, a blowing means, and a heating means. It has a controller. The controller sequentially executes the following control procedures.
(1) A control procedure for carrying out a heating rinse step for operating the cleaning means and the heating means.
(2) A control procedure for carrying out the first drying step for operating the blowing means at a lower output than the normal output.
(3) A control procedure for carrying out the second drying step for operating the blowing means at the normal output.
The controller is characterized by increasing or decreasing the implementation period of the first drying step based on the index (index indicating heat capacity) detected by the detecting means.
The heat capacity of the tableware here generally corresponds to the total weight, total volume, number of people using the tableware, and the like of the tableware stored in the washing tank. It is clear from the contents described in the present specification, claims, drawings, and the like that these indexes can be used as indexes indicating the heat capacity of tableware.

In this dishwasher, prior to the drying step, a heating rinsing step is performed using high-temperature washing water. The tableware in the washing tank is preheated by the heating rinsing process.
In the first drying step, the tableware is dried using the residual heat of the tableware heated by the heating and rinsing step. At this time, since the amount of air blown into the washing tank is limited, the remaining heat of the tableware is not rapidly taken away, and the remaining heat of the tableware is effectively used for drying the tableware. A large amount of high temperature steam is not discharged from the washing tank.
In the second drying step, the tableware is efficiently dried by blowing a normal amount of outside air into the cleaning tank.

In order to increase the drying efficiency in the first drying step, it is necessary to maintain the temperature of the preheated tableware as high as possible for a long period of time. In that sense, the amount of air blown into the washing tank is limited to a small amount. Is preferred. On the other hand, it is necessary to discharge the water vapor in the cleaning tank as much as possible. In that sense, it is preferable to increase the amount of air blown into the cleaning tank.
The present applicant paid attention to the heat capacity of the entire tableware accommodated in the washing tub with respect to the problems in the above trade-off relationship. For example, when the heat capacity of the tableware is large, the temperature of the tableware does not decrease much even if the amount of air flow is increased. A large amount of generated water vapor can be sufficiently discharged from the cleaning tank. When the heat capacity of the tableware is small, the temperature drop of the tableware can be suppressed by restricting the air flow rate to a small amount. There is no problem because the amount of water vapor generated is small.
In the dishwasher by this invention, the implementation period of a 1st drying process is increased / decreased adjusted based on the heat capacity of tableware. For example, when the heat capacity of the tableware is large, the second drying step with the normal amount of air blow is started early by shortening the implementation period of the first drying step. When the heat capacity of the tableware is small, it is possible to prevent an unnecessary temperature drop of the tableware by extending the implementation period of the first drying step. The remaining heat of the tableware given in the preheating rinsing step can be used effectively, energy required for drying can be saved, and the time required for drying can be kept within an allowable value.

In the tableware washing machine of patent document 2, when the heat capacity of tableware is small, since the temperature in a washing tank falls early, the period which reduces blast volume becomes short, and when the heat capacity of tableware is large, it is washed. Since the temperature in a tank falls slowly, the period which reduces blast volume becomes long.
In the dishwasher of the present invention, the opposite is true, and when the heat capacity of the tableware is small, when the tableware heated in the heating and rinsing process is dried with a large amount of air, the tableware temperature rapidly decreases and preheating is not utilized for drying. From this, the period for reducing the air flow is increased. When the heat capacity of the tableware is large, the tableware temperature gradually decreases even when the tableware is dried with a large air volume, and preheating is utilized for drying. If the heat capacity of the tableware is large, the tableware temperature will drop slowly even if it is dried with a large air volume. From the viewpoint of utilizing preheating for drying, it may be dried with a large air volume immediately after the heating rinse step. . However, when drying with a large amount of air immediately after the heating rinsing step, there is a problem that high-temperature steam remaining in the washing tank immediately after the start of the drying step spouts into the room vigorously. In order to avoid this, it is preferable to start the drying process by reducing the blowing rate even when the heat capacity of the tableware is large. According to the study by the present inventors, the period during which it is necessary to reduce the air flow rate in order to avoid the problem that hot steam is ejected vigorously into the room is very short, and when the heat capacity of the tableware is large, it is short and large. It turned out to be advantageous to switch to air volume. In order to complete the entire drying process in a limited time, it is preferable that the low air volume period at the start of the drying process is short, and it is preferable to set the short period within a range in which the problem that water vapor is ejected vigorously is eliminated. . Thereby, the time required for drying when the heat capacity of the tableware is large can be shortened. Even when switching to a large air volume in a short period of time, the heat of the preheated tableware is used for drying. However, even when the tableware capacity is small, switching to a large air volume in the same period will quickly cool the tableware heated in the heating and rinsing process, making it difficult to utilize preheating for drying. In the dishwasher of this invention, in order to utilize preheating for drying, when a tableware capacity | capacitance is small, the low air volume period is taken long. Even if the low air volume period is long, it is easy to dry when the tableware capacity is small, and even if the large air volume drying period is short, it does not cause poor drying.
In the dishwasher according to the present invention, it becomes possible to effectively use the residual heat of the tableware given in the preheating rinsing step, save energy required for drying, and keep the time required for drying within an allowable value. it can.

It is preferable that the controller adjusts the output of the blowing means in the first drying step based on the detected heat capacity of the tableware.
For example, when there is much heat capacity of tableware, the ventilation volume in a 1st drying process is increased. When the heat capacity of the tableware is small, the blast volume in the first drying process is decreased. It becomes possible to effectively use the residual heat of the tableware heated in the preheating rinsing step, and the time required for the entire drying step can be shortened.

The detection means preferably detects the heat capacity of the tableware stored in the washing tank from the temperature rise rate of the washing water when the washing water is heated by the heating means.
The temperature increase rate of the washing water when the washing water is heated by the heating means is slower as the heat capacity of the tableware stored in the washing tank is larger, and is faster as the heat capacity is smaller. By detecting the temperature rise rate of the washing water, the heat capacity of the tableware accommodated in the washing tank can be detected.

  According to the present invention, energy required for drying can be saved, and at the same time, the time required for drying can be kept within an allowable value, and an economical and convenient dishwasher can be realized. it can.

First, the main features of the embodiments described below are listed.
(Form 1) The dishwasher is a drawer type.
(Mode 2) The dishwasher includes a sensor that detects the temperature of the washing water.
(Mode 3) The dishwasher includes a heater for heating the washing water.
(Mode 4) The dishwasher includes a heater for heating the outside air introduced into the washing tank.
(Mode 5) The controller counts the time required for the temperature of the cleaning water to rise in the predetermined temperature section while the heater for heating the cleaning water is turned on.
(Mode 6) The controller sets the duration of the first drying step and / or the air flow rate of the blower in the first drying step based on the time measured by the above-described timekeeping.
(Mode 7) The controller turns off the heater in the first drying step and turns on the heater in the second drying step.

Embodiments of the present invention will be described with reference to the drawings.
As shown in FIG. 1, a washing tank 14 is accommodated in the main body 12 of the dishwasher 10. A door 15 is provided in front of the cleaning tank 14 (left side in FIG. 1). The main body 12 supports the cleaning tank 14 through a roller and a rail (not shown) so as to be slidable. The cleaning tank 14 can be pulled out from the main body 12 together with the door 15.
An operation panel 16 is provided on the front upper portion of the door 15. The operation panel 16 is provided with an operation start button, a cleaning course selection button, a pause button, a time display unit, and the like. The time display unit is a display that displays a two-digit number, and displays the remaining operation time of the dishwasher 10. In addition, when an abnormality occurs in the dishwasher 10, the time display unit displays a number corresponding to each abnormality content. The door 15 is provided with an exhaust path 18 that communicates the inside of the cleaning tank 14 with the outside. A tableware basket 21 is disposed in the cleaning tank 14. Each part of the tableware basket 21 is formed in a shape capable of maintaining various tableware (large plate, small plate, bowl, cup, etc.) 22 in a predetermined posture.
A suction recess 24 is formed at the bottom of the cleaning tank 14. The upper opening of the suction recess 24 is covered with a mesh-like leftover filter 17. A pump 27 is provided below the bottom surface 26 of the cleaning tank 14. The pump 27 rotates the impeller 28 by a built-in electric motor. The pump 27 can rotate the impeller 28 in one direction or in the other direction. A portion where the impeller 28 of the pump 27 is disposed and the suction recess 24 are communicated with each other through a suction path 25. An electric heater 30 is mounted above the bottom surface 26 of the cleaning tank 14.

A nozzle 31 is rotatably attached to the bottom surface 26 of the cleaning tank 14. The nozzle 31 and the first discharge port 29 of the pump 27 communicate with each other. A plurality of injection holes 32 are formed in the nozzle 31. Some of the injection ports 32 cause the nozzle 31 to generate a rotating moment when water is injected.
A drain hose 34 is connected to the rear wall 33 of the main body 12. The drain hose 34 and the second discharge port 35 of the pump 27 are communicated with each other by a drain path 36. The middle of the drainage path 36 and the cleaning tank 14 are communicated by an air vent path 37. A drainage check valve 38 is mounted on the upstream side of the portion of the drainage path 36 connected to the drainage hose 34. The drainage check valve 38 prevents drainage from flowing backward from the drainage hose 34 to the drainage path 36.
A water supply hose 40 is connected to a portion of the rear wall 33 disposed horizontally. The water supply hose 40 may be directly supplied with tap water (cold water) or may be supplied with hot water obtained by heating tap water with a water heater.
A water supply valve 41 is attached to the inside of the rear wall 33. The water supply valve 41 is driven by a built-in solenoid to open and close. The inlet 44 of the water supply valve 41 and the water supply hose 40 are communicated with each other by a first water supply path 42. The outlet 39 of the water supply valve 41 and the cleaning tank 14 are communicated with each other by a second water supply path 43. The drainage hose 36 and the second water supply path 43 are flexible hoses and allow the cleaning tank 14 to slide.

A water level detector 45 is provided in the lower front part of the cleaning tank 14. The water level detector 45 has a water level chamber 46, a float 47, a bar 48, and a switch 49. The water level chamber 46 communicates with the suction recess 24 by a water level path 50. The float 47 is disposed in the water level chamber 46. The bar 48 is fixed to the float 47 and protrudes upward from the water level chamber 46. The switch 49 is disposed above the bar 48.
A blower 52 is attached to the outside of the rear wall 51 of the cleaning tank 14. The blower 52 rotates the fan 60 with a built-in electric motor. The blower 52 and the cleaning tank 14 are communicated with each other through a blower path 53. The blower 52 is disposed higher than the water level when the cleaning water is normally supplied to the cleaning tank 14 (hereinafter referred to as “normal water level”, indicated by reference numeral 54 in FIG. 1). Therefore, water can be prevented from entering the blower 52.
A thermistor 55 is attached to the bottom surface 26 of the cleaning tank 14. The thermistor 55 detects the temperature of the water in the cleaning tank 14 when cleaning water and rinse water are put in the cleaning tank 14, and the temperature of the air in the cleaning tank 14 when cleaning water and rinse water are not put in the cleaning tank 14. Is detected.
A recess 58 is formed in the bottom surface 57 of the main body 12. Two electrodes provided in the water leak detection sensor 59 are inserted into the recess 58. When the water leaked from the cleaning tank 14 flows into the recess 58, the water leak detection sensor 59 is turned on by conducting between the electrodes.

A controller 20 is mounted in the door 15. The controller 20 includes a CPU, a ROM, a RAM, and the like, and controls the operation of the dishwasher 10. An operation panel 16, a pump 27, a heater 30, a water supply valve 41, a water level detector 45, a blower 52, a thermistor 55, and a water leak detection sensor 59 are connected to the controller 20.
A seal lid 56 is disposed above the cleaning tank 14. The seal lid 56 is connected to the cleaning tank 14 via a lifting mechanism (not shown). In the state where the cleaning tank 14 is accommodated in the main body 12 (the state shown in FIG. 1), the seal lid 56 is lowered to close the upper opening of the cleaning tank 14. When the cleaning tank 14 is pulled out from the main body 12, the seal lid 56 rises to open the upper opening of the cleaning tank 14.

The dishwasher 10 operates in the order of a cleaning process, a rinsing process, and a drying process. FIG. 2 is a flowchart showing an operation flow of the dishwasher 10. Hereinafter, operation | movement of the dishwasher 10 is demonstrated in order along the flow shown in FIG.
In step S2, the dishwasher 10 is in a standby state until the operation start button provided on the operation panel 16 is turned on. The user places the tableware 22 in the tableware basket 21 and puts in detergent. When the user turns on the driving start button, the process proceeds to step S4.
In step S4, a cleaning process is performed. In the cleaning process, the water supply valve 41 is first opened. When the water supply valve 41 is opened, cleaning water (tap water) is supplied to the cleaning tank 14 through the water supply hose 40, the first water supply path 42, and the second water supply path 43. Then, the water level of the cleaning water in the cleaning tank 14 rises. Wash water flows through the suction recess 24 and the water level path 50 and enters the water level chamber 46 of the water detector 45. As the cleaning water level rises, the water level in the water level chamber 46 also rises. When the water level in the water level chamber 46 rises, the float 47 rises. When the float 47 floats, the bar 48 rises with it. A magnet is attached to the upper end of the bar 48. When the bar 48 rises and the upper end approaches the switch 49, the water level detector 45 is turned on. When the water level detector 45 is turned on, the water supply valve 41 is closed, whereby the water supply to the cleaning tank 14 is completed. The water level (normal water level 54) when the water level detector 45 is turned on and the water supply to the cleaning tank 14 is finished is slightly higher than that of the heater 30.

When the water supply valve 41 is closed, the pump 27 is cleaned and the heater 30 is turned on. Here, the cleaning operation of the pump 27 means that the impeller 28 of the pump 27 rotates in one direction, sucks cleaning water from the suction recess 24 via the suction passage 25, and the sucked cleaning water enters the nozzle 31. It means the operating state that is sent. As described above, the middle of the drainage path 36 communicates with the cleaning tank 14 by the air vent path 37. For this reason, when the pump 27 is performing a cleaning operation, air enters the drainage passage 36. A part of the drainage channel 36 is formed in an inverted U shape. As a result, the pump 27 that is performing the cleaning operation is prevented from sucking in the waste water via the drain passage 36.
The washing water sent to the nozzle 31 is ejected vigorously from the ejection port 32. The nozzle 31 rotates by the action of a rotational moment generated by the jetting of the cleaning water. The tableware 22 is washed by the washing water jetted from the jet port 32. The washing water that has washed the tableware 22 is again sucked into the pump 27 from the suction recess 24. In this way, the wash water sucked into the pump 27 is jetted from the jet port 32 of the nozzle 31 and the circulation sucked into the pump 27 again is repeated. The leftovers washed away from the tableware 22 are filtered out by the leftovers filter 17.
When the heater 30 is turned on, the temperature of the cleaning water increases. The temperature of the washing water is detected by the thermistor 55. On the basis of the temperature detected by the thermistor 55, the heater 30 is on / off controlled, and the washing water temperature is maintained within a predetermined range (for example, 45 to 60 ° C.).

  When a predetermined time (for example, 10 minutes) elapses after the cleaning water temperature is maintained within a predetermined range, the heater 30 is turned off and the pump 27 is drained. Here, the drainage operation of the pump 27 means that the impeller 28 of the pump 27 rotates in the other direction, thereby sucking wash water from the suction recess 24 via the suction passage 25, and discharging the sucked wash water to the drain passage 36. And an operation state of discharging to the outside via the drain hose 34. The drainage operation of the pump 27 ends when a predetermined time (for example, 40 seconds) elapses. The predetermined time is set as a time sufficient to drain all the cleaning water from the cleaning tank 14.

In step S6, a heating rinse process is performed. In the heating and rinsing process, the water supply valve 41 is opened, and rinsing water is supplied to the cleaning tank 14. When rinse water is supplied to the cleaning tank 14 and the water level detector 45 is turned on, the water supply valve 41 is closed, the pump 27 is cleaned, and the heater 30 is turned on. When the pump 27 is washed, rinsing water is jetted from the jet port 32 of the nozzle 31 and the tableware 22 is rinsed. The heater 30 that is turned on heats the rinse water to warm water. That is, a heating rinse process with warm water is performed. When a predetermined time (for example, 1 minute) elapses after the cleaning operation (rinsing operation) of the pump 27 is started, the pump 27 stops. Then, the rinsing water is drained from the cleaning tank 14 by performing the drainage operation of the pump 27.
The heating rinse process is repeated a predetermined number of times (for example, 5 times). For example, when the heating rinsing process is repeated five times, the heater 30 may be turned off and rinsed with cold water until the fourth time, and the heater 30 may be turned on and rinsed with warm water until the fifth time. At least in the final rinsing step, the heater 30 may be turned on and the heating rinsing step with warm water may be performed. This heating rinse step also has the purpose of raising the temperature of the tableware prior to the subsequent drying step.

While performing the final heating rinsing step, the heat capacity of the tableware 22 stored in the cleaning tank 14 is detected based on the temperature rise rate of the cleaning water.
With reference to FIG. 3, the relationship between the temperature rise rate of the washing water and the heat capacity of the tableware 22 will be described. FIG. 3 shows the change with time of the temperature of the washing water in the heating rinsing step. The heater 30 is kept on. A in the figure shows a case where the heat capacity of the tableware 22 is small, C in the figure shows a case where the heat capacity of the tableware 22 is large, and B in the figure shows a case of an intermediate amount thereof. As shown in FIG. 3, the temperature increase rate of the washing water increases as the heat capacity of the tableware 22 decreases. For example, when the washing water is heated with a certain amount of heat, the time required for the temperature of the washing water to rise in the predetermined temperature interval T1 to T2 is measured, whereby the heat capacity of the tableware can be grasped. When the heat capacities of A, B, and C shown in FIG. 3 are elapsed, the relationship between the temperature rise times Δta, Δtb, and Δtc is Δta <Δtb <Δtc.

The controller 20 detects the heat capacity of the tableware 22 using the above principle. In the heating and rinsing process, the controller 20 keeps the heater 30 on and monitors the temperature of the cleaning water detected by the thermistor 55 while causing the pump 27 to perform a cleaning operation. When the temperature of the cleaning water reaches the aging start temperature T1 (for example, 50 ° C.), the aging of the temperature rise time Δt is started. When the temperature of the washing water reaches the time-lapse termination temperature T2 (for example, 65 ° C.), the time-lapse of the temperature rise time Δt is terminated. Next, the measured temperature rise time Δt is compared with previously stored reference rise times Δta, Δtb, Δtc, and the closest reference rise time Δta, Δtb, or Δtc is selected. For example, when the reference rise time Δta is selected, it is determined that the heat capacity of the tableware 22 is small.
Note that the time measurement process of the temperature rise time Δt is not necessarily performed in the final heating rinse step. As long as the pump 27 performs a cleaning operation while heating the cleaning water with the heater 30, the heat capacity may be detected in the cleaning process, or the heat capacity may be detected in any number of heating and rinsing processes. However, from the viewpoint of removing the influence of dirt, leftovers, etc. adhering to the tableware 22, it is preferable to carry out the process performed later.

In step S8 and subsequent steps in FIG. 2, a drying process is performed. In the drying process, the controller 20 controls the operation of the blower 52 and the heater 30. When the blower 52 is operated, outside air is sent into the cleaning tank 14 via the blower path 53. The sent air passes through the cleaning tank 14 and is discharged from the exhaust path 18 together with water vapor.
As shown in FIG. 4, in the drying process, the first drying process in which the air flow rate by the blower 52 is lower than the normal air flow rate W6 (the air flow rate W3), and the air flow rate of the blower 52 is the normal air flow rate W6. Two drying steps are performed. A in the figure shows a case where the heat capacity of the tableware 22 is small, C in the figure shows a case where the heat capacity of the tableware 22 is large, B in the figure shows a case of the intermediate amount, Corresponds to A, B, and C in FIG. Hereinafter, the operation procedure in the drying process will be described in detail.

  In step 8 of FIG. 2, the controller 20 sets an execution period of the first drying process to be executed in the next step 10 based on the reference rising time selected in step S <b> 6. The controller 20 stores a reference execution period related to the execution period of the first drying process in association with the reference increase time Δt. For example, the controller 20 stores the reference execution period t3 in association with the reference increase time Δta, stores the reference execution period t2 in association with the reference increase time Δtb, and associates with the reference increase time Δtb. The reference execution period t1 is stored. The relationship between the reference execution periods t1, t2, and t3 is t1 <t2 <t3. For example, when the reference rising time Δta is selected in step S6, the controller 20 selects the reference execution period t3 and sets it as the execution period of the first drying process. That is, the smaller the heat capacity of the tableware 22, the longer the duration of the first drying process.

In step S10, a first drying process is performed. In the first drying process, the controller 20 operates the blower 52 with an output lower than the normal output. The heater 30 is not turned on. As described above, the first drying step is performed longer as the heat capacity of the tableware 22 is smaller.
Since the tableware 22 is at a high temperature by the heating rinsing process, the tableware 22 is efficiently dried. At this time, if the amount of air blown by the blower 52 is excessive, a part of the remaining heat of the tableware 22 is taken away unnecessarily. As the heat capacity of the tableware 22 is smaller, the remaining heat of the tableware 22 is taken away unnecessarily, and the temperature drop of the tableware 22 proceeds faster. However, even when the heat capacity of the tableware 22 is small, the unnecessary temperature drop of the tableware 22 is suppressed as long as the amount of air blown in the first drying step. In the dishwasher 10, when the heat capacity of the tableware 22 is small, a 1st drying process is continued over a long period of time.
On the other hand, the larger the heat capacity of the tableware 22, the more water vapor is generated. The air volume in the first drying process is insufficient for the water vapor generated in large quantities. The inside of the washing tank 14 becomes a state close to saturated steam, and the remaining heat of the tableware 22 is not efficiently used (converted) by the drying energy. Therefore, in the dishwasher 10, when the heat capacity of the tableware 22 is large, it shifts to the second drying process at an early stage.
In the first drying step, since the amount of air blown by the blower 52 is limited, high-temperature steam staying in the cleaning tank 14 is not injected in large quantities from the exhaust path 18.

In step S12, a second drying process is performed. In the second drying process, the controller 20 operates the blower 52 with the normal output and turns on the heater 30. The normal output of the blower 52 here means an output when the blower 52 is used as efficiently as possible. For example, it means the maximum output of the blower 52.
When the heat capacity of the tableware 22 is small, the remaining heat of the tableware 22 is sufficiently utilized for drying the tableware 22, and the temperature of the tableware 22 has already decreased. The tableware 22 whose temperature has been lowered is efficiently dried with warm air.
On the other hand, in the case where the heat capacity of the tableware 22 is large, the tableware 22 is efficiently dried by blowing air corresponding to a large amount of generated water vapor. Since the relationship between the heat capacity of the tableware 22 and the amount of air blown from the blower 52 is balanced, the residual heat of the tableware 22 is rarely taken away.
When the second drying process is performed for a predetermined time, the second drying process is terminated. The implementation period of the second drying step is set longer as the heat capacity of the tableware 22 is larger.
In step S14, the controller 20 turns off the power of the dishwasher 10, and ends a series of operations.

  The tableware washing machine 10 increases or decreases the implementation period of the first drying step based on the heat capacity of the tableware 22 accommodated in the washing tank 14. Thereby, the residual heat given in the heating rinsing step can be efficiently used in the drying step. As a result, for example, the time required for the entire drying process can be shortened. Since the time required for the entire drying process can be shortened while lengthening the implementation period of the first drying process without using the heater 30, energy consumption can be significantly reduced.

As apparent from the above description, in the first drying step, it is preferable to increase the amount of air blown by the blower 52 when the heat capacity of the tableware 22 is large, and the amount of air blown by the blower 52 when the heat capacity of the tableware 22 is small. It is preferable to reduce it. Therefore, for example, as shown in FIG. 5, the air flow rate in the first drying step may be adjusted to increase or decrease according to the heat capacity of the tableware 22. Furthermore, the air flow rate in the second drying process may be adjusted to increase or decrease according to the heat capacity of the tableware 22. In addition, A in the figure shows the case where the heat capacity of the tableware 22 is large, C in the figure shows the case where the heat capacity of the tableware 22 is small, and B in the figure shows the case of the intermediate amount. , Respectively correspond to A, B, and C in FIGS.
When the heat capacity of the tableware 22 is large, sufficient residual heat remains in the tableware 22 at the start of the second drying step. Therefore, the timing for turning on the heater 30 may be delayed by a predetermined time with respect to the start time of the second drying step. Further, the delay time may be adjusted to increase or decrease according to the heat capacity of the tableware 22.

The duration of the first drying step may be adjusted up or down in consideration of the preheating temperature in the heating and rinsing step. For example, when the preheating temperature is low, the temperature of the tableware is lowered to room temperature at an early time, so it is preferable to start the second drying process at an early time by shortening the implementation period of the first drying process. On the other hand, when the preheating temperature is high, the temperature of the tableware maintains a high temperature for a long period of time, so that the remaining heat of the tableware is efficiently removed for drying by extending the period of the first drying step. Can be used. In the dishwasher, a plurality of operation courses (for example, “normal course”, “careful course”, etc.) are prepared, and the temperature of the heating and rinsing process may be different for each operation course. In this case, it is good to set the implementation period of a 1st drying process for every driving course.
Similarly, the air volume (output) by the blower in the first drying step may be adjusted to increase or decrease in consideration of the preheating temperature in the heating rinsing step. For example, when the preheating temperature is low, the blast volume in the first drying process is decreased, and when the preheating temperature is high, the blast volume in the first drying process is increased. Thereby, the preheating by a heating rinse process can be utilized efficiently.

Specific examples of the present invention have been described in detail above, but these are merely examples and do not limit the scope of the claims. The technology described in the claims includes various modifications and changes of the specific examples illustrated above.
The heat capacity of the tableware roughly corresponds to, for example, the total weight of the tableware, the total volume, the number of people using the tableware, and the like. Therefore, for example, in order to detect the heat capacity of the tableware, a sensor for measuring the weight of the tableware basket may be provided to measure the weight change of the tableware basket. Alternatively, the user may input the number of people using the tableware using an operation panel or the like. Alternatively, the user may input the total weight, total volume, etc. of the tableware.
In the heating rinsing step, the cleaning (rinsing) operation and the heating operation may be performed separately. For example, a method of heating cleaning water with electromagnetic waves or the like using the principle of a microwave oven after the cleaning water is attached to tableware by a cleaning operation may be adopted.
The technical elements described in this specification or the drawings exhibit technical usefulness alone or in various combinations, and are not limited to the combinations described in the claims at the time of filing. In addition, the technology illustrated in the present specification or the drawings achieves a plurality of objects at the same time, and has technical utility by achieving one of the objects.

The typical block diagram of a dishwasher. The flowchart which shows the flow of operation | movement of a dishwasher. The figure which shows the temperature change of the washing water at the time of heating rinse. The figure which shows the change of the ventilation volume in a drying process with time. The figure which shows another example of the change of the ventilation volume in a drying process with time.

Explanation of symbols

10: tableware washing machine 12: main body 14: washing tank 15: door 16: operation panel 17: leftover filter 18: exhaust path 20: controller 21: tableware basket 24: suction recess 25: suction path 26: bottom surface 27: pump 28 : Impeller 29: 1st discharge port 30: Heater 31: Nozzle 32: Injection port 33: Back wall 34: Drain hose 35: 2nd discharge port 36: Drainage path 37: Air vent path 38: Drainage check valve 39: Outlet 40: Water supply hose 41: Water supply valve 42: 1st water supply path 43: 2nd water supply path 45: Water level detector 46: Water level chamber 47: Float 48: Bar 49: Switch 50: Water level path 52: Blower 53: Air supply path 55: Thermistor 56: Seal lid 59: Water leak detection sensor 60: Fan

Claims (5)

A washing tank for storing tableware;
Detection means for detecting the heat capacity of the tableware stored in the washing tank;
Cleaning means for injecting cleaning water into the cleaning tank;
A blowing means for introducing outside air into the cleaning tank and discharging water vapor in the cleaning tank to the outside of the cleaning tank;
Heating means for heating the inside of the washing tank;
It is connected to the detection means, the cleaning means, the air blowing means, and the heating means, and the following control procedure:
(1) A control procedure for carrying out a heating rinse step for operating the cleaning means and the heating means,
(2) A control procedure for carrying out the first drying step for operating the blowing means at a lower output than the normal output,
(3) a control procedure for carrying out the second drying step for operating the blowing means at normal output;
Are provided in order,
The controller is configured to adjust the period of the first drying step to increase or decrease based on the heat capacity detected by the detecting means.   The dishwasher according to claim 1, wherein the controller increases the period of the first drying step as the detected heat capacity is smaller.   The dishwasher according to claim 1 or 2, wherein the controller adjusts the output of the blowing means in the first drying step based on the detected heat capacity.   4. The dishwasher according to claim 3, wherein the controller sets the output of the blowing means in the first drying step to be lower as the detected heat capacity is smaller.   The detection means detects the heat capacity of the tableware stored in the washing tank based on the temperature rise rate of the washing water when the washing water is heated by the heating means. Any dishwasher.

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