JP2018134156A - Sterilization storage cabinet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sterilization storage cabinet capable of reducing a processing time required for one course after storing tableware.SOLUTION: A sterilization storage cabinet is configured to circulate and supply hot wind generated by a heater and a blower to a storage chamber which is defined in a housing, for heating and drying and sterilization of tableware stored in the storage chamber. The sterilization storage cabinet is configured so that, when an operation switch is turned on, an operation start signal is input to a controller board and the controller board starts a warm up operation. In the warm up operation, electrification to the heater is turned on, and room temperature of the storage chamber is raised. When the room temperature reaches warm up temperature, the controller board performs on/off control of the heater for holding the warm up temperature. When the warm up time passes, the controller board shifts a step to a sterilization drying step.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a disinfecting storage for storing articles such as tableware after washing and disinfecting and drying with hot air.

  Disinfecting storage that puts wet dishes after washing into a tableware basket and places them on a ventilation shelf, and circulates hot air in the cabinet to disinfect and dry the dishes (see, for example, Patent Document 1) However, it is used in hospitals, school lunch facilities and other large restaurants. This is because there is a risk that hot air will circulate in contact with wet dishes and remain after evaporation of moisture in large-scale kitchen facilities where there is no time to dry the dishes after washing or wipe them with human power. It is a facility that disinfects certain bacteria and provides clean dishes by drying at high temperatures.

  The sterilization storage is provided with a heater and a blower, and the hot air that is operated by the blower and exchanges heat with the heater is circulated in the tableware storage space. In the sterilization storage, the heater is turned on / off, and the state in which the interior space is maintained at the set temperature necessary for sterilizing and drying the tableware is continued for a predetermined sterilization drying time. Disinfection and drying of tableware are performed.

JP-A-2005-95642

  In the conventional disinfecting storage, since the wet tableware after washing is stored in the space, the operation (energization of the heater) is started, so the temperature of the internal space reaches the disinfection temperature from the start of operation. Therefore, there is a problem that the total time from storing the tableware to finishing the disinfection drying process becomes long.

  That is, the present invention has been proposed in view of the above-described problems inherent in the prior art described above, and it has been proposed to suitably solve this problem, and it can reduce the processing time required for one course after storing dishes. The purpose is to provide storage.

In order to overcome the above-mentioned problems and achieve the intended purpose, the disinfecting storage according to the invention of claim 1 comprises:
In the disinfection storage which heats the tableware stored in the storage room by disinfecting and drying it by circulating and supplying hot air generated by the heater and blower to the storage room defined in the housing,
A controller for controlling the energization of the heater and executing a disinfection drying process for disinfecting and drying the tableware while maintaining the room temperature of the storage room at a set temperature;
The gist of the invention is that the control device is configured to execute a warm-up operation for controlling the energization to the heater and maintaining the room temperature at a warm-up temperature equal to or lower than the set temperature prior to the disinfecting and drying step. .
In the invention of claim 1, since the room temperature can be raised by the warm-up operation that is performed prior to the disinfection and drying process, the time required to reach the set temperature of the disinfection and drying process after storing the dishes is reduced. It can be shortened. Accordingly, the processing time required for one course from when the dishes are stored until the disinfection and drying process is completed can be shortened, and the processing capacity can be improved.

The invention according to claim 2
The control device is configured so that the set temperature and the warm-up temperature can be changed, and the changeable range of the set temperature and the warm-up temperature is set to be the same.
In the invention of claim 2, since the set temperature and the warm-up temperature in the disinfection drying process can be changed within the same range, the settable temperature has a high degree of freedom and can be set to an appropriate temperature according to the use situation. Can be set.

The invention according to claim 3
The control device is configured to be able to change and set the set temperature and the warm-up temperature, and the upper limit value that can be set to change the warm-up temperature is set lower than the upper limit value that can be set to change the set temperature. Is the gist.
In the invention of claim 3, since the upper limit value of the warm-up temperature for the purpose of warming up is set lower than the upper limit value of the set temperature for the purpose of disinfecting and drying, the upper limit value of the set temperature is set during the warm-up operation. It is possible to prevent the interior of the room from being heated.

The invention according to claim 4
The gist of the present invention is that the control device is configured to automatically set the warm-up temperature on the condition set for the set temperature based on the set temperature.
In the invention of claim 4, since the warm-up operation is automatically set when the set temperature is set, it does not take time and effort.

  According to the disinfecting storage according to the present invention, the processing time can be shortened and the processing capacity can be improved.

It is the schematic which shows the disinfection storage which concerns on an Example. It is a control block diagram of the disinfection storage which concerns on an Example. It is a timing chart at the time of the operation | movement of the disinfection storage which concerns on an Example, Comprising: The condition of each operation step is shown.

  Next, the disinfecting storage according to the present invention will be described below with reference to the accompanying drawings by giving a preferred embodiment.

  FIG. 1 is a schematic diagram showing a disinfecting storage of the example. The disinfecting storage is configured such that a partition wall 16 is stored in a vertically long rectangular parallelepiped housing 10 with a space therebetween, and the interior of the housing 10 is a hot air circulation path 12 outside the partition wall and a storage chamber inside the partition wall. 14 is separated. In the storage chamber 14, a plurality of ventilation shelves 34 are horizontally arranged at required intervals, and a ventilation basket 36 for storing tableware 39 is placed on the ventilation shelves 34.

  An electric heater 18 and a sirocco fan 38 of a fan motor 20 are disposed between the inside of the top plate 26 of the housing 10 and the outside of the horizontal portion 16 a of the partition wall 16, and to the hot air circulation path 12. High temperature hot air can be circulated and supplied. In the embodiment, the fan motor 20 and the sirocco fan 38 constitute a blower.

  The lower portion of the storage chamber 14 is fully opened to form a hot air inlet 22 for introducing hot air generated by the heater 18 and the fan motor 20 into the storage chamber 14 via the hot air circulation path 12. ing. In addition, a circular hot air outlet 24 is formed in the horizontal portion 16 a of the partition wall 16 so that the hot air introduced into the storage chamber 14 flows out to the hot air circulation path 12 through the hot air outlet 24. Configured to obtain.

  As shown in FIG. 1, the top plate 26 of the casing 10 is provided with a rectangular discharge port 28, and is connected to the discharge port 28 and is open to the outside (outside). 32 is provided on the top plate 26, and the hot air circulation path 12 (the storage chamber 14) can communicate with the outside through the discharge port 28 and the duct 32. A rectangular plate-shaped shutter 30 is pivotally supported inside the duct 32 so that the discharge port 28 can be opened and closed by the shutter 30. The shutter 30 is connected to a solenoid 42 via a plunger and is driven to open and close by the solenoid 42. That is, when the shutter 30 of the duct 32 is closed (the discharge port 28 is closed), hot air generated by the heater 18 and the fan motor 20 flows into the storage chamber 14 via the hot air inlet 22. After that, it circulates so as to flow out from the hot air outlet 24 to the hot air circulation path 12. When the shutter 30 of the duct 32 is opened (the discharge port 28 is opened), moisture in the storage chamber 14 is discharged to the outside through the discharge port 28 and the duct 32 together with hot air. In other words, when the shutter 30 is operated to close the duct 32 (discharge port 28), the tableware 39 is heated without the moisture in the storage chamber 14 being discharged to the outside, so that the tableware 39 is disinfected. When the duct 32 (discharge port 28) is opened (disinfection operation), the tableware 39 is heated while the moisture in the storage chamber 14 is exhausted to the outside through the room and the duct 32. Drying is performed (drying operation).

  A first temperature sensor 48 is disposed in the vicinity of the hot air outlet 24 that is the suction side of the air that heated the tableware 39 into the heater 18, and the heated air blow-out side (hot air outlet 24 of the heater 18). A second temperature sensor 50 is disposed in the hot air circulation path 12 on the hot air inlet 22 side, and both temperature sensors 48 and 50 are connected to a controller board (control device) 52 (see FIG. 2) provided on a control panel 46 described later. Is electrically connected). Further, the solenoid 42 is electrically connected to the controller board 52, and the heater 18 and the fan motor 20 are electrically connected via a relay box 45. The controller board 52 performs control (energization control) for turning on and off the power to the heater 18 based on the detected temperatures (suction side temperature, blowout side temperature) detected by the two temperature sensors 48 and 50, and A control operation is performed to maintain the room temperature of the storage chamber 14 at a disinfection set temperature, a drying set temperature, and a warm-up temperature, which will be described later.

  The controller board 52 is a disinfection drying time (operation time, for example, 60 minutes) in which a disinfection drying process for disinfection and drying is performed by heating the tableware at a set temperature (set temperature for disinfection, set temperature for drying). The operation timer 54 is set, and the condition that the suction side temperature detected by the first temperature sensor 48 first exceeds preset temperatures (disinfection setting temperature, drying setting temperature) is satisfied. When this is done, the operation timer 54 is set to start counting. The controller board 52 also includes a shutter timer 56 that starts counting simultaneously with the start of the operation timer 54. The controller board 52 has a disinfection time preset in the shutter timer 56 (time until the duct 32 is opened, for example, 15 After the elapse of minutes, the shutter 30 is operated to open the duct 32, and control is performed to switch from the disinfection operation to the drying operation (see FIG. 3). Further, in the disinfection operation, the controller board 52 maintains the room temperature at the set temperature for disinfection (80 ° C. or higher) necessary for disinfecting the tableware 39 based on the temperature detected by the temperature sensors 48 and 50 (room temperature). As described above, the heater 18 is controlled to be turned ON / OFF, and in the drying operation, the tableware 39 whose room temperature is lower than the set temperature for disinfection is dried based on the temperature detected by the temperature sensors 48 and 50 (room temperature). The heater 18 is ON / OFF controlled so as to be maintained at a preset drying temperature (for example, 60 ° C.).

  The controller board 52 is configured to perform a warm-up operation in which the room temperature of the storage chamber 14 is raised to a preset warm-up temperature prior to the disinfecting and drying step. That is, the controller board 52 includes a warm-up timer 58 that starts counting at the same time when an operation start signal is input (ON of the operation switch) from an operation switch (not shown) of the disinfecting storage. After the warm-up time (for example, 30 minutes) set in advance has elapsed, control is performed to switch the energization of the heater 18 to an operation of increasing the temperature until the first temperature sensor 48 detects the disinfection set temperature. It is set (see FIG. 3). Further, in the warm-up operation, the controller board 52 keeps the room temperature at the warm-up temperature based on the temperature (room temperature) detected by the temperature sensors 48 and 50 as in the case of the disinfection operation and the drying operation. Thus, the heater 18 is ON / OFF controlled. That is, the controller board 52 controls the energization of the heater 18 to execute a sterilization drying process for sterilizing and drying the tableware 39 while maintaining the room temperature of the storage chamber 14 at the sterilization set temperature or the drying set temperature. At the same time, prior to the disinfecting and drying step, a warm-up operation is performed in which the room temperature of the storage chamber 14 is raised to the warm-up temperature. Further, the controller board 52 includes a forced sterilization drying process start switch (not shown). When the forced sterilization drying process start switch is turned on and the operation switch is turned on, the warm-up operation is omitted and the sterilization drying process is performed. Configured to start. Further, when the forced sterilization drying process start switch is turned ON during the warm-up operation, the controller board 52 can interrupt the warm-up operation and shift to the sterilization drying process. That is, the controller board 52 selects the operation mode for shifting to the disinfection drying process through the warm-up operation and the operation mode for shifting to the disinfection drying process without performing the warm-up operation as a selection means. It can be selected by.

  The temperature control by the temperature sensors 48 and 50 in the embodiment will be described more specifically. The suction side temperature detected by the first temperature sensor 48 is set to a preset warm-up temperature or set temperature (disinfection setting). Temperature, drying preset temperature) and the upper limit set temperature in which the blow-out temperature detected by the second temperature sensor 50 is higher than the warm-up temperature or set temperature by a predetermined temperature α (for example, 11 ° C.). When either one of the conditions in which a preset delay time (for example, 15 minutes) has passed since the first time has been exceeded is satisfied, the corresponding warm-up timer 58 and operation timer 54 are started to count. It is set as follows. The delay time is set in a delay timer (not shown) provided in the controller board 52, and the count of the delay timer is such that the outlet side temperature detected by the second temperature sensor 50 first exceeds the upper limit set temperature. If the operation timer 54 has not started counting at the end of the delay time count, the count is controlled to start. The predetermined temperature α and the delay time described above are merely examples, and may be set differently depending on each operation of the warm-up operation, the disinfection operation, and the drying operation.

  As shown in FIG. 3, the controller board 52 is controlled by the temperature sensors 48 and 50 described above while the operation of the fan motor 20 is continued after the completion of the drying operation (at the same time as the disinfection and drying time counting is completed). Only the heater 18 is controlled to be turned off in preference to the above, and the cooler-down operation in which the heater 18 is air-cooled with a blower from the disinfection drying process of the tableware 39 is configured. Specifically, the controller board 52 includes a cool-down timer (not shown) that starts counting simultaneously with the end of the count of the operation timer 54, and a cool-down time (for example, 1) set in advance in the cool-down timer. Minutes), the operation of the fan motor 20 is stopped (OFF control), and the shutter 30 is operated to close the duct 32 to finish the operation of the disinfecting storage.

  Prior to the start of the operation of the disinfecting storage on the front panel (not shown) of the disinfecting storage, various kinds of parameters such as the set temperature for disinfection, the set temperature for drying, the warm-up temperature, the disinfection time, the drying time, the warm-up time, etc. A control panel (setting operation means) 46 for setting the temperature and time is provided, and the controller board 52 is connected to the control panel 46. In the embodiment, the disinfection drying time of all the disinfection drying processes for disinfecting and drying the tableware 39 is set to a predetermined fixed value (for example, 60 minutes, but can be changed to an arbitrary value). The user can set the disinfection set temperature, the drying set temperature, the warm-up temperature, the disinfection time, the drying time, and the warm-up time to any value by operating the control panel 46. Can be set to. Further, the controller board 52 automatically calculates the other time based on the disinfection drying time when the user sets one of the disinfection time and drying time (disinfection drying time-disinfection time or drying time). Configured to set time). For example, when the disinfection time is set to 15 minutes, the controller board 52 sets the drying time to 45 minutes (60 minutes to 15 minutes). Similarly, when the drying time is set to 50 minutes, the controller board 52 sets the disinfection time to 10 minutes (60 minutes to 50 minutes). Further, in the sterilization storage, the minimum temperature (for example, 80 ° C.) that is the minimum required as the set temperature for sterilization and the minimum time (for example, 5 ° C.) that is necessary for the sterilization of the tableware 39 that needs to maintain the minimum temperature. When the disinfection set temperature is set to a temperature lower than the minimum temperature, or the disinfection time is set to a time shorter than the minimum time, the controller board 52 may set the disinfection set temperature or disinfection. The time is forcibly set to the minimum temperature or the shortest time.

  Here, the settable temperature for disinfection (set temperature) and the warm-up temperature are set to the same changeable range that can be set as the temperature. For example, if the changeable range of the set temperature for disinfection is 80 ° C to 120 ° C, the changeable range of the warm-up temperature is also set to 80 ° C to 120 ° C. The set temperature for drying is intended to dry the tableware 39, and does not have to be the temperature up to the upper limit value of the set temperature for disinfection. In order to suppress exposure, the changeable range of the drying set temperature is set to be lower than the changeable range of the disinfection set temperature, for example, 50 ° C. to 60 ° C. Each changeable range is an example, and can be arbitrarily set.

(Effects of Example)
Next, the operation of the disinfecting storage according to the embodiment will be described with reference to the timing chart of FIG. The vertical axis in FIG. 3 shows the ON / OFF state of the heater 18 and the fan motor 20 and the open / closed state of the shutter 30 in the duct 32, and the horizontal axis shows the operating state over time.

  Prior to the start of operation of the disinfecting storage, the disinfection set temperature, drying set temperature, warm-up temperature, disinfection time, drying time, warm-up time, etc. are set by operating the control panel 46. It is assumed that 80 ° C. is set as the set temperature for disinfection, 60 ° C. is set as the set temperature for drying, and 50 ° C. is set as the warm-up temperature. When the user sets 15 minutes as the sterilization time, the controller board 52 sets 45 minutes as the drying time based on the sterilization drying time which is a fixed value as described above. That is, if either one of the disinfection time and the drying time is set, the controller board 52 automatically sets the other time, so that the user can add a plurality of times to the disinfection drying time. There is no need to perform complicated operations such as calculating a plurality of times or setting a plurality of times. In addition, when the user mistakenly sets a temperature lower than the minimum temperature or a time shorter than the shortest time as the set temperature for disinfection or the disinfection time, the controller board 52 sets the set temperature for disinfection or the disinfection time. Since the minimum temperature and the shortest time are forcibly set, the sterilization operation does not end with the sterilization of the tableware 39 being incomplete, and the tableware 39 can be surely sterilized.

  In FIG. 3, when the operation switch of the disinfecting storage is turned on, an operation start signal is input to the controller board 52, and the controller board 52 starts a warm-up operation. That is, energization of the heater 18 and the fan motor 20 is turned on, and hot air is circulated in the direction of the arrow in FIG. Further, since the solenoid 42 is not energized, the shutter 30 of the duct 32 keeps the discharge port 28 closed. When the first temperature sensor 48 detects a preset warm-up temperature (50 ° C.), the controller board 52 switches to a control operation in which the heater 18 is ON / OFF controlled. Since the duct 32 is continuously closed during the warm-up operation, the heat in the storage chamber 14 does not escape to the outside through the duct 32, and the heater 18 is turned on (energization time) during the control operation. The temperature can be kept at the warm-up temperature without increasing the length.

  When the warm-up operation is finished (end of the warm-up time), the controller board 52 continuously turns on the heater 18 and raises the room temperature from the warm-up temperature to the set temperature for disinfection. When the first temperature sensor 48 detects a preset disinfecting set temperature (80 ° C.), the controller board 52 switches to a control operation for controlling the heater 18 to be turned on and off, thereby shifting to the disinfecting operation. During this disinfection operation, ON / OFF control of the heater 18 and energization of the fan motor 20 are continued, but the duct 32 is continuously closed. Thereby, the vapor | steam with which the said storage chamber 14 is filled can be confined in a room | chamber interior, without letting it escape outside, and the tableware 39 in the ventilation basket 36 can be disinfected efficiently by the wet heat effect.

  After the room temperature of the storage chamber 14 reaches the set temperature for disinfection (80 ° C.) and the temperature raising operation is finished, the controller board 52 determines the heater based on the temperature detected by the first temperature sensor 48. The disinfection operation in which the room temperature is kept at the set temperature for disinfection (80 ° C.) by controlling ON / OFF of 18 is continued for a preset disinfection time (15 minutes). That is, when the set temperature for disinfection (80 ° C.) is reached, the disinfection time (15 minutes) is counted by the shutter timer 56, and the disinfection operation is terminated when the disinfection time (15 minutes) is counted. Then move to dry operation. When the disinfection operation is completed, as shown in FIG. 3, the duct 32 is opened, and the indoor humidity is discharged together with hot air to the outside through the discharge port 28 and the duct 32. Further, the controller board 52 performs a drying operation in which the heater 18 is ON / OFF controlled based on the temperature detected by the first temperature sensor 48 to keep the room temperature at the set temperature for drying (60 ° C.) in advance. Continue for the set drying time (45 minutes). In the drying operation, energization of the fan motor 20 is continued with the duct 32 opened, and the tableware 39 after being sterilized in the room is thoroughly dried.

  When the counting of the counted disinfection and drying time is completed, the energization to the heater 18 is turned off, and a 1-minute cool-down operation is started to lower the temperature of the heater 18. When this cool-down operation has elapsed, the energization of the fan motor 20 is turned off, the duct 32 (the shutter 30) is also closed, and the cool-down operation is terminated.

  In the disinfecting storage of the embodiment, since the warm-up operation can be performed prior to the disinfecting and drying step, the room temperature can be raised before the tableware 39 is stored in the storage chamber 14, The time required to reach the set temperature for disinfection in the disinfection and drying process after storage can be shortened. That is, if the user turns on the operation switch of the disinfecting storage box while washing the tableware 39 with a dishwasher or the like, the storage room is not stored until the cleaned tableware 39 is stored in the storage room 14. Since the room temperature of 14 is increased, the processing time required for one course after the tableware 39 is stored and the room temperature reaches the set temperature for disinfection in a short time until the disinfection and drying process is completed after the tableware 39 is stored. Can be shortened and the processing capacity can be improved. Further, when the warm-up operation is performed in a state in which the tableware 39 is not stored in the storage room 14, the time required for raising the temperature to the warm-up temperature is shortened because the indoor load is small, and the control operation is being performed. The power consumed by the heater 18 can also be reduced.

  Further, in the disinfection storage of the embodiment, by operating the control panel 46, the user can set various temperature settings (disinfection setting temperature and drying setting temperature), warm-up temperature, disinfection time, drying time of the disinfection drying process. Since time, warm-up time, and the like can be arbitrarily set, disinfection and drying processing can be performed in accordance with the use state of the user. In particular, since the disinfection set temperature and the warm-up temperature can be changed and set within the same range, the settable temperature has a high degree of freedom, and can be set to an appropriate temperature according to the use situation or the like.

  In addition, the disinfecting storage of the embodiment is equipped with a forced disinfection drying process start switch that can be forcibly transferred to the disinfection drying process during the warm-up operation, so that the dishwashing in the previous process is completed early and the warm-up operation is in progress If the forced sterilization drying process start switch is turned on when the tableware 39 is stored in the storage chamber 14, the process can be promptly shifted to the sterilization drying process without waiting for the end of the warm-up operation.

  In the disinfecting storage of the embodiment, in the middle of the disinfecting and drying process, the set temperature of the storage room 14 in which the tableware 39 is stored is changed from the high temperature setting temperature required for disinfecting the tableware 39 to the disinfectant. When changing to a set temperature for drying lower than the set temperature and maintaining the set temperature for drying until the end of the disinfecting and drying process, when maintaining the room temperature at the set temperature for disinfecting in all steps of the disinfecting and drying process In comparison, the power consumed by the heater 18 can be reduced, and the running cost can be reduced. Specifically, when the room temperature is kept at a high temperature setting temperature for disinfection, the total ON time (energization time) of the heater 18 becomes longer, whereas when the room temperature is kept at a low temperature setting temperature for drying, The total ON time (energization time) of the heater 18 is shortened, and the power consumption consumed by the heater 18 during the drying operation maintained at this drying set temperature can be reduced as compared with the conventional case.

  In addition, after the disinfection operation, the drying operation is performed at a set temperature for drying lower than the set temperature for disinfection, so that the tableware temperature at the end of the disinfection drying process can be lowered, and the disinfection storage is used for the next use. Processing time can be improved by shortening the time to obtain. Furthermore, since the time for exposing the tableware 39 to the high temperature for disinfection can be shortened, the deterioration of the tableware 39 can be suppressed.

  Next, another embodiment will be described. Since the configuration of the disinfecting storage is the same as that of the embodiment, the same reference numerals are given to the already-explained members, and detailed description will be omitted, and only different portions will be described.

  In the disinfecting storage of the first different embodiment, the upper limit value of the warm-up temperature that can be changed by the controller board 52 is set lower than the upper limit value that can be changed and set for the set temperature for disinfection (set temperature). Yes. For example, if the changeable range of the set temperature for disinfection is 80 ° C to 120 ° C, the changeable range of the warm-up temperature is set to 50 ° C to 70 ° C. Thus, since the upper limit value of the warm-up temperature for the purpose of warming up is set lower than the upper limit value of the set temperature for the purpose of disinfecting the tableware 39, the set temperature for disinfection during the warm-up operation is set. It is possible to prevent the room from being heated beyond the upper limit. Further, if the upper limit value of the warm-up temperature is set to a safe temperature in consideration of safety to the human body, the walls and shelves in the storage chamber 14 are not excessively heated during the warm-up operation, and the tableware 39 It is safe even if a user who stores the product in the storage room 14 touches a wall or a shelf in the room.

  In the disinfecting storage of the second alternative embodiment, the controller board 52 performs the warm-up temperature on the condition set for the disinfecting set temperature based on the disinfecting set temperature (set temperature) set by the user. Is configured to auto-configure. Specifically, a condition is set in which an intermediate value between the set temperature for disinfection and the lower limit value in the changeable range of the warm-up temperature is set as the warm-up temperature. For example, if the lower limit value of the changeable range of the warm-up temperature is 50 ° C., the set temperature for disinfection is set to 120 ° C., the warm-up temperature is automatically set to 85 ° C., and the set temperature for disinfection is 86 When set to ° C, the warm-up temperature is automatically set to 68 ° C. In addition, a condition is set in which a value obtained by subtracting a certain value from the set temperature for disinfection is set as the warm-up temperature. For example, when the constant value is 20 ° C., when the disinfection set temperature is set to 120 ° C., the warm-up temperature is automatically set to 100 ° C., and the disinfection set temperature is set to 85 ° C. The warm-up temperature is automatically set to 65 ° C. As described above, the controller board 52 automatically sets the warm-up temperature when the set temperature for disinfection is set. Therefore, the user does not have to perform a complicated operation of setting a plurality of temperatures, and the setting is troublesome. It doesn't take. Note that when the value obtained by subtracting a certain value from the set temperature for disinfection is set as the warm-up temperature, the certain value may be arbitrarily changed by the user.

[Example of change]
This application is not limited to the structure of each Example mentioned above, Other structures can be employ | adopted suitably.
1. In the embodiment, the set temperature of the room temperature (the set temperature for disinfection and the set temperature for drying) is changed during the disinfecting and drying process, but the disinfecting operation and the drying operation are performed while maintaining the preset set temperature. Can be done.
2. Various conditions such as setting the warm-up temperature to a predetermined ratio (for example, 70%) of the set temperature for disinfection may be adopted as the conditions set in the disinfecting storage of the second alternative embodiment. it can.

10 housing, 14 storage room, 18 heater, 20 fan motor (blower),
38 Sirocco fan (blower), 39 Tableware, 52 Controller board (control device)

Claims (4)

Tableware stored in the storage chamber (14) by circulatingly supplying hot air generated by the heater (18) and the blower (20, 38) to the storage chamber (14) defined in the housing (10). (39) In a disinfection cabinet that heats and disinfects and dries,
A controller (52) for controlling the energization of the heater (18) to perform a disinfection drying process for disinfecting and drying the tableware (39) while maintaining the room temperature of the storage chamber (14) at a set temperature; ,
The controller (52) is configured to control the energization of the heater (18) prior to the disinfecting and drying step so as to execute a warm-up operation for maintaining the room temperature at a warm-up temperature equal to or lower than the set temperature. Disinfection storage characterized by that.   The disinfection storage according to claim 1, wherein the control device (52) is configured to be able to change and set the set temperature and the warm-up temperature, and the changeable range of the set temperature and the warm-up temperature is set to be the same.   The control device (52) is configured to be able to change and set the set temperature and the warm-up temperature, and an upper limit value that can be set to change the warm-up temperature is lower than an upper limit value that can be set to change the set temperature. The disinfecting storage according to claim 1 that has been set.   The disinfection storage according to claim 2 or 3, wherein the control device (52) is configured to automatically set the warm-up temperature under a condition determined for the set temperature based on the set temperature. .

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