JP2588510Y2 - Frozen dessert supply device - Google Patents

Description

[Detailed description of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert supplying apparatus for producing and supplying frozen desserts (syrups, beverages mixed with raw materials of carbon dioxide).

[0002]

2. Description of the Related Art FIG. 3 is a cross-sectional view of a frozen dessert supply device (Japanese Patent Application No. 5-191177) filed by the present applicant.
Is attached. An end plate 3 is attached to an end of the casing 1. A pouring cock 4 is attached to the end plate 3. Inside the casing 1, stirring blades 5a,
A stirring shaft 6 having 5b is rotatably supported. An extension shaft 7 surrounded by a collar 8 is connected to the stirring shaft 6, and a mechanical seal 9 is provided around the extension shaft 7. The extension shaft 7 is connected to the first coupling 10a of the stirring torque detector 11. A second coupling 10b is disposed opposite to the first coupling 10a. A torsion coil spring 12 is interposed between the first coupling 10a and the second coupling 10b. The second coupling 10b is connected to the output shaft 30 of the drive motor 13. Then, the first coupling 10a, the second coupling 10b, the coil spring 1
2 and an optical rotation angle detection mechanism (not shown) constitute a stirring torque detection unit 11.

[0003] Next, the operation of the frozen dessert supply device having the above-described configuration will be described. Raw materials for carbon dioxide and syrup are supplied into the casing 1. These raw materials are cooled by cold heat from the cooler 2 which is a component of the refrigeration device while being stirred by the stirring blades 5a and 5b in the casing 1, and a frozen dessert is produced. Once the frozen dessert has been stirred, the ice will stick together if the stirring is not continued, and if it is drunk, the commercial value will decrease, such as a rough feeling in the mouth. Therefore, after being manufactured, the stirring blades 5a and 5b are constantly stirred until the frozen dessert is served for drinking. The rotational force of the stirring blades 5a and 5b at that time is obtained by the rotational force of the output shaft of the drive motor 13. That is, the output torque of the drive motor 13 is transmitted to the second coupling 10b, and further transmitted to the first coupling 1 via the torsion coil spring 12.
0a, and the stirring shaft 6 is rotated. If the stirring torque value is constant, the rotational (torsional) displacement of the torsion coil spring 12 is constant, and the torque value detected by the stirring torque detector 11 is constant.

On the other hand, when the viscosity of the mixture in the casing 1 fluctuates, for example, the viscosity increases and the stirring torque increases, the torque transmitted via the torsion coil spring 12 also increases, and the torsion coil spring 12 I do. As a result, the first coupling 10a and the second coupling 1
When the relative position with respect to 0b is displaced, and the displacement angle is detected by an optical rotation angle detection mechanism and exceeds a predetermined value, the operation of the refrigeration system including the cooler 2 is stopped. Due to this cooling stop, the ice of the frozen dessert melts, and the viscosity decreases as the ratio of the low-concentration syrup amount occupying in the casing 1 increases. The operation of the device is resumed.

[0005] As described above, the quality of the frozen dessert is controlled by a stirring torque value which is proportional to the viscosity by focusing on the fact that the viscosity increases with the progress of freezing of water in the syrup together with the cooling. The operation of the refrigeration system is ON-OFF controlled by the torque detection signal from the torque detector 11.

[0006] By the way, at the beginning of manufacturing frozen desserts,
When the operation of the refrigeration apparatus is stopped, the desired frozen dessert having a fine, soft and viscous texture is maintained. However, when the refrigerating device is in the OFF cycle, the fine ice particles in the casing 1 are partially melted into water. However, in the ON cycle, the water re-freezes around ice particles that did not melt during the OFF cycle. As a result, large ice particles are formed. Thus, ON-OFF of the refrigerator
As the cycle is repeated, the diameter of the ice particles increases and the number of ice particles decreases accordingly. In other words, ON-O of refrigeration operation
As the FF cycle is repeated, the surface area per unit weight of the ice particles decreases, resulting in a decrease in the contact resistance between the ice particles and the syrup, and a decrease in the viscosity while the ice amount is constant.

When the refrigerating operation is in the ON cycle, the viscosity does not reach the set value even though a predetermined amount of ice is formed, and the refrigerating operation has to shift to the OFF cycle. The freezing operation is continued, the amount of ice increases (the amount of syrup decreases), and the temperature of the frozen dessert falls below a predetermined value (for example, −6 ° C.). FIG. 4 is a diagram showing a state in which the temperature of the frozen dessert decreases over time.
FIG. 5 is a diagram showing the relationship between the time when the frozen dessert is actually sold and the temperature of the frozen dessert. The fact that the temperature of the frozen dessert increases at each of points A, B, C, and D indicates that Casing 1 at the time
This is because the syrup at room temperature in the sub-tank (not shown) is replenished therein.

[0008] As described above, when the end point of the ON cycle of the freezing operation is controlled by the stirring torque value that increases as the viscosity increases, the temperature of the frozen dessert at the end of the ON cycle decreases as the ON-OFF cycle is repeated. In addition, the pressure and texture of the frozen dessert also change. Therefore,
When the pouring cock 4 is opened after the ON-OFF cycle of the refrigerating operation has been repeated and the ON cycle of the freezing operation has been completed, it is necessary to sell products that are fine, soft and far from the characteristics of frozen desserts, and avoid it. For this reason, at present, hot gas is supplied into the cooler 2 to defrost the dessert to make it liquid, and then the frozen dessert supply device is restarted to produce the dessert.

[0009]

In the conventional frozen confectionery supply device constructed as described above, the operator measures the thawing timing by visually observing the frozen confection, but the timing is not fixed by the operator. There was a problem that frozen desserts with a constant quality could not be supplied to consumers.

The present invention has been made to solve such a problem, and it is an object of the present invention to provide a frozen dessert supply apparatus capable of supplying a soft dessert having a high commercial value even after repeating the ON-OFF cycle of the freezing operation. Aim.

[0011]

According to the present invention, there is provided a frozen dessert supply device provided in a casing for detecting a temperature in the casing, wherein a temperature obtained from a signal from the temperature detector is equal to or less than a predetermined value. A control circuit for accumulating the time and flowing hot gas into the cooler when the predetermined time is exceeded, to defrost the frozen dessert in the casing.

[0012]

The control circuit section of the ice confection supply apparatus of the present invention integrates the time during which the temperature obtained from the signal from the temperature detection section is equal to or less than a predetermined value, and supplies the hot gas to the cooler when the time exceeds the predetermined time. Flow in and defrost the frozen dessert in the casing.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a sectional view showing an embodiment of the present invention. Note that the same or corresponding parts as those in FIG. 3 are denoted by the same reference numerals, and description thereof will be omitted. In the figure, inside a casing 1,
A thermistor 20, which is a temperature detector for detecting the temperature of the frozen dessert, is provided. The thermistor 20 is connected to the control circuit unit 21. Based on the signal from the thermistor 20, the control circuit unit 21 integrates the time when the temperature of the frozen dessert falls below a predetermined temperature. A hot gas valve (not shown), which is a component, is opened to flow hot gas into the cooler 2 to defrost the frozen dessert in the casing 1.

FIG. 2 is a flow chart showing the control of the refrigeration system. First, the temperature of the frozen dessert is detected by the thermistor 20 that has detected the temperature inside the casing 1 (step S).
1). The temperature signal at that time is sent to the control circuit unit 21,
The control circuit unit 21 accumulates the time during which the temperature of the frozen dessert is -6 ° C. or less, and determines whether or not the time exceeds a predetermined time α (steps S2 and S3). As long as the accumulated time does not exceed α = 5 hours, the normal operation of the refrigeration apparatus 15 is continued (step S4). That is, if the value from the stirring torque detector 11 exceeds the torque upper limit, the refrigeration system 15 is stopped, and if the value is equal to or less than the torque lower limit, the refrigeration system 15 is driven.
The continuous operation of the refrigeration system 15 is performed. When the integration time exceeds 5 hours, turn off the power of the frozen dessert supply device,
By turning it on again (step S5), the refrigeration system 1
5, the hot gas valve (not shown) is opened and the cooler 2 is opened.
A hot gas flows into the inside, and a thawing operation for thawing the frozen dessert in the casing 1 is started (step S6). And
After a predetermined thawing time has elapsed, the frozen dessert in the casing 11 is completely thawed. Thereafter, the normal operation of the refrigerating device 15 is resumed, and the refrigerating device is cooled by the cold heat from the cooler 2 while being stirred by the stirring blades 5a and 5b in the casing 1, and the frozen dessert is re-manufactured.

In the above embodiment, the operator turns off and on the power of the frozen dessert supply apparatus to start the thawing operation. However, the thawing operation may be started automatically. . The start of the thawing operation may be notified to the operator by a lamp, a horn, or the like.
Furthermore, although the description has been made of the heating means in which hot gas flows into the cooler, the present invention is not limited to this. Of course, an electric heater is attached to the casing, and the electric heater is energized to defrost the frozen dessert in the casing. You may do so.

[0016]

As described above, according to the frozen dessert supply apparatus of the present invention, the temperature detecting section provided in the casing and detecting the temperature in the casing, and the temperature obtained by the signal from the temperature detecting section are used as the temperature detecting section. A control circuit for accumulating a time equal to or less than a predetermined value and flowing hot gas into the cooler when the predetermined time is exceeded to defrost the frozen dessert in the casing; This makes it possible to constantly supply frosted desserts with a fine texture, softness and high commercial value.

[Brief description of the drawings]

FIG. 1 is a sectional view showing an embodiment of the present invention.

FIG. 2 is a flowchart showing the control of the refrigeration apparatus of the present invention.

FIG. 3 is a cross-sectional view illustrating an example of a conventional frozen dessert supply device.

FIG. 4 is a diagram showing the relationship between the elapsed time and the temperature of the frozen dessert in the frozen dessert supply device.

FIG. 5 is a diagram showing the relationship between the elapsed time and the temperature of the frozen dessert during one operation of the frozen dessert supply device.

[Explanation of symbols]

1 ··· Casing, 2 · · · cooler, 5a, 5b · · · stirring blades, 6 · · · stirring shaft, 11 · · · stirring torque detector, 15
..Refrigerators, 20..Thermistors (temperature detectors),
21. Control circuit unit.

Claims (1)

(57) [Scope of request for utility model registration] 1. A casing having a cooler attached to the outer periphery and containing a frozen dessert made of syrup and carbon dioxide, and a cooled syrup and carbon dioxide which are rotatably provided in the casing and mixed and stirred. Stirring blades and this
It has a stirring torque detector that detects the torque value of the stirring blade.
Operation with the torque detection signal from the stirring torque detector.
Is controlled to be ON-OFF , a temperature detector provided in the casing for detecting a temperature in the casing, and a temperature obtained by a signal from the temperature detector is a predetermined value. Accumulate the following time,
And a control circuit for causing the heating means to defrost the frozen dessert in the casing when a predetermined time has elapsed.