JP3630515B2 - Frozen dessert pouring device and method for cooling working fluid for pouring - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a frozen dessert pouring device such as ice cream or yogurt, and a cooling method for the working fluid for pouring.
[0002]
[Prior art]
A conventional ice cream pouring device as shown in FIG. 4 is known. This is provided with a fluid pressure cylinder 65 which is vertically installed in a freezing chamber 62 equipped with a cooler 61 and in which a piston 64 is slidably fitted in a cylinder 63 and operates in the back of the freezing chamber 62. A tank 66 for storing brine X (antifreeze) that is a fluid is installed. The fluid pressure cylinder 65 is configured such that the upper surface side of the piston 64 is a housing chamber 67 in which the ice cream pack B is accommodated, and is connected to a pouring portion 69 having a pouring cock 68, and the lower surface side of the piston 64 is The pressure chamber 70 is used. The pressure chamber 70 and the tank 66 are communicated with each other through a flow passage 71 provided outside the warehouse, and a pump 72 is interposed there. When the pump 72 is driven and the brine X is supplied from the tank 66 to the pressure chamber 70, the piston 64 is raised and the pack B is compressed, and the ice cream in the pack B is poured out by opening the pouring cock 68. It is supposed to be.
[0003]
[Problems to be solved by the invention]
By the way, when this kind of pouring device is operated for the first time or after long-term holidays, a specified amount of brine X is stored in the tank 66, and the cooler 61 is activated so that the inside of the freezer compartment 62 is iced. A preparatory step is taken in which the ice cream pack B is stored in the storage chamber 67 after cooling to a temperature suitable for the extraction and storage of the cream. While the inside of the freezer compartment 62 is cooled, the normal temperature brine X stored in the tank 66 is also cooled. However, the brine X has a large heat capacity, and the circulation in which the tank 66 is piped outside the warehouse. Although it is not easy to cool because it is connected to the passage 71, the cooling of the brine X becomes insufficient even though the inside of the freezer compartment 62 is cooled to an appropriate temperature, and there is a large gap between the inside temperature and the brine X. There is a risk that the temperature difference will remain. Then, when the ice cream pack B is accommodated and the pouring operation is performed, the brine X having a relatively high temperature is supplied into the pressure chamber 70, and the pack B is caused by the temperature. There was a possibility of adversely affecting the quality of ice cream contained in the house.
The present invention has been completed based on the above circumstances, and its object is to sufficiently cool the working fluid of the fluid pressure cylinder at the beginning of the operation so as to be comparable to the internal temperature.
[0004]
[Means for Solving the Problems]
As a means for achieving the above object, the cooling method of the working fluid for pouring in the frozen dessert pouring device of the invention of claim 1 includes a fluid pressure cylinder in which a piston is slidably fitted in a cylinder, And a tank storing the working fluid in the cooling storage chamber, storing the frozen dessert in a storage chamber provided on one side of the piston, and a pressure chamber provided on the other side of the piston for the working fluid in the tank In the frozen dessert pouring apparatus for dispensing frozen dessert by supplying and pressurizing the working fluid, the working fluid is supplied from the tank to the pressure chamber before the frozen dessert is accommodated in the accommodating chamber, and the cooling storage chamber After cooling to a predetermined temperature, the working fluid is returned to the tank from the pressure chamber.
[0005]
According to a second aspect of the present invention, there is provided a frozen dessert dispensing apparatus comprising a fluid pressure cylinder in which a piston is slidably fitted in a cylinder and a tank storing a working fluid in a cooling storage chamber. Frozen confectionary pouring, in which frozen confectionery is stored in a storage chamber provided on one side, and the working fluid in the tank is supplied to the pressure chamber provided on the other side of the piston and pressurized. In the apparatus, a flow passage that allows the working fluid to reciprocate between the tank and the pressure chamber, a temperature sensor that detects the temperature in the cooling storage chamber, and the inside of the tank when no frozen dessert is stored in the storage chamber Working fluid supply means for supplying the working fluid to the pressure chamber through the flow passage, and the working fluid in the pressure chamber on the condition that the temperature sensor detects that the cooling storage chamber has been cooled to a predetermined temperature. The The serial flow passage characterized in was configured to include a working fluid recirculation means for recirculating to the tank.
The invention of claim 3 is characterized in that, in the invention of claim 2, the flow passage is also used as a flow passage for the working fluid during the dispensing operation.
[0006]
[Action and effect of the invention]
<Invention of Claim 1>
After storing the working fluid in the tank, before storing the frozen dessert in the storage chamber, the working fluid is supplied from the tank to the pressure chamber of the fluid pressure cylinder at once, and the freezing storage chamber is cooled in this state. If the cylinder is made of a material having excellent thermal conductivity, the working fluid in the pressure chamber is cooled well as the cooling storage chamber is cooled. When the cooling storage chamber is cooled to a predetermined temperature, the working fluid in the pressure chamber is returned to the tank. After that, the frozen dessert is housed in the storage room to prepare for the subsequent dispensing operation.
Prior to the start of the dispensing operation, the working fluid can be cooled to a temperature almost comparable to the internal temperature, and the quality of the frozen dessert is adversely affected if the working fluid is sequentially supplied to the pressure chamber in the subsequent dispensing operation. Is prevented.
[0007]
<Invention of Claim 2>
Prior to storing the frozen dessert in the storage chamber, the working fluid is supplied from the tank to the pressure chamber of the fluid pressure cylinder by the working fluid supply means, and in this state, the freezer storage chamber is cooled. When the temperature sensor detects that the cooling storage chamber has been cooled to a predetermined temperature, the working fluid return means returns the working fluid in the pressure chamber to the tank side through the flow passage. The above inventive method can be carried out reliably.
<Invention of Claim 3>
Since the flow path for initial cooling of the working fluid is also used as the flow path for the working fluid for the dispensing operation, the structure can be simplified. In addition, by performing the initial cooling of the working fluid, it is possible to confirm the operation of the working fluid flow path and the like during normal dispensing.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment in which the present invention is applied to an ice cream dispenser will be described with reference to FIGS.
First, the entire structure of the dispenser according to the present embodiment will be described with reference to FIG. Reference numeral 1 denotes a freezer made of a heat insulating box, the inside of which is a freezer compartment 2, and a heat insulating door 3 that can be opened and closed is provided on the front surface. A machine room 5 is provided on the bottom side of the freezer 1 and is installed via leg pieces 6. The ceiling portion of the freezer compartment 2 is equipped with a cooler 8 and an internal fan 9, and the internal air sucked through the duct 10 provided in the back surface of the freezer compartment 2 is cooled by the cooler 8. Heat is exchanged while passing through and cold air is generated, and the cold air is circulated and supplied into the freezer compartment 2 by the internal fan 9. The cooler 8 is connected to a compressor, a condenser and the like installed in the machine room 5 to form a known refrigeration cycle, and the ice cream A can be poured into the freezer room 2. The cooling temperature is maintained so as to be stored while being cooled.
[0009]
A fluid pressure cylinder 11 is arranged vertically on the front side in the freezer compartment 2. In the fluid pressure cylinder 11, a piston 13 having a piston ring 14 fitted on the outer periphery thereof is closely and freely slidably fitted in a cylinder 12 formed of a material having excellent thermal conductivity such as stainless steel. The working fluid is brine X (antifreeze). A hollow 13 </ b> A is formed on the lower surface side of the piston 13. This fluid pressure cylinder 11 is mounted on a support plate 17 provided on the back side of the heat insulating door 3 via a hinge 16, and a halfway position in the length direction is also provided on the back side of the heat insulating door 3. It is arranged vertically as described above so as to be held by the belt 18 of the book.
A pack housing chamber 20 is formed on the upper surface side of the piston 13 in the fluid pressure cylinder 11, and a vertical U groove 21 is cut from the upper edge of the wall surface corresponding to the heat insulating door 3 of the pack housing chamber 20. Therefore, as shown in FIG. 2, the pack B having the stretchability in which the ice cream A is enclosed can be stored in the pack storage chamber 20 while the outlet C is fitted in the U groove 21. A lid 22 is detachably attached to the upper end of the pack storage chamber 20.
[0010]
A pressure chamber 24 through which brine X is supplied and discharged is formed on the lower surface side of the piston 13. On the other hand, a tank 25 for storing brine X is provided on the back side of the bottom surface of the freezer compartment 2. Ports 26 and 27 are opened on the bottom surfaces of the tank 25 and the pressure chamber 24, respectively, and the ports 26 and 27 are connected to each other by a brine channel 28 piped in the machine chamber 5. Specifically, the brine flow path 28 is provided with a pressurizing pump 29 such as a vane pump, and is provided with four electromagnetic valves SV1 to SV4 so that the flow path can be switched between two systems. ing. That is, when the pressurizing pump 29 is driven in a state where the first electromagnetic valve SV1 and the third electromagnetic valve SV3 are opened and the second electromagnetic valve SV2 and the fourth electromagnetic valve SV4 are closed, the brine X in the tank 25 is changed. The pressure pump 29 is supplied to the pressure chamber 24 of the fluid pressure cylinder 11, while the second solenoid valve SV2 and the S fourth solenoid valve SV4 are opened and the first solenoid valve SV1 and the third solenoid valve SV3 are closed. Is driven, the brine X in the pressure chamber 24 is returned to the tank 25 side. The pressure chamber 24 and the tank 25 are connected by another air vent pipe 30, and the electromagnetic valve SV5 interposed there is always closed. Further, a drain pan 32 is provided in the ceiling portion of the machine room 5, and a flow rate sensor 33 is interposed in the brine flow path 28.
[0011]
The heat insulating door 3 is provided with an extraction portion 35 for ice cream A. Specifically, a cylindrical body 37 whose front is closed is fitted in a mounting hole 36 formed in the heat insulation door 3 so as to protrude forward of the heat insulation door 3, and a T-shaped tube 38 is fitted therein with a clearance. The opening of the horizontal tube is connected to the outlet C of the pack B (see FIG. 2). Further, the upper and lower ends of the vertical pipe penetrate the cylindrical body 37 and protrude upward and downward, the lower end is a spout 40, and a pouring cock 41 is provided on the upper end side. The dispensing cock 41 raises and lowers the valve body 43 by rotating the lever 42, and the dispensing port 40 is opened by rotating the lever 42 from the chain line position to the solid line position in FIG. ing.
A normally open microswitch for controlling the start and stop of the motor (not shown) of the above-described brine supply pressurizing pump 29 is located above the pouring part 35 on the surface of the heat insulating door 3. 45 is provided. An operation plate 46 is provided in the valve body 43 of the pouring cock 41. When the valve body 43 is lifted to open the spout 40, the operation plate 46 presses the actuator and the micro switch 45 is operated. Is set to turn on. In addition, the mounting base 48 on which the container which puts the ice cream A is mounted in the lower position of the extraction part 35 in the front surface of the heat insulation door 3 is provided.
[0012]
Now, in this embodiment, various devices for controlling the initial cooling operation of the brine X are equipped. First, in the freezer compartment 2, a temperature sensor 51 for detecting the internal temperature is provided near the entrance of the duct 10. A lid switch 52 for detecting whether or not the pack B is accommodated is provided on the bottom surface of the lid body 22. The lid switch 52 is turned on by being pressed by the pack B if the pack B is accommodated, and is turned off if the pack B is not present.
In the brine X tank 25, first and second float switches 53 and 54 are arranged up and down. The first float switch 53 on the upper side is for detecting whether or not the specified amount of brine X has been stored, and is turned off when the brine X reaches a specified water level, as shown by the chain line in FIG. Turns on when below. The lower second float switch 54 detects the water level when the brine X is supplied to the fluid pressure cylinder 11 side to the maximum, and is turned off when the water level drops to a predetermined position. If it is, it is turned on.
[0013]
Moreover, the door switch 55 which detects the opening-and-closing state of the heat insulation door 3 is provided in the opening edge of the upper side of the freezer 1, and if the heat insulation door 3 is closed, the door switch 55 will be turned on, and if it is open, it will be turned off. .
These temperature sensor 51, lid switch 52, first and second float switches 53, 54, and door switch 55 are connected to the input side of a control device (not shown) for initial cooling, and based on these signals. The start and stop of the motor (not shown) of the pressurizing pump 29 connected to the output side of the control device and the switching between opening and closing of the electromagnetic valves SV1 to SV4 provided in the brine flow path 28 are controlled. It has become.
[0014]
This embodiment has the structure as described above, and first, an aspect of the initial cooling of the brine X will be described with reference to the flowchart of FIG. 3 and FIG.
When a dispenser is newly installed or operates after a long holiday, the brine X is first stored in the tank 25. Then, the initial cooling operation is started. At this time, the solenoid valves SV <b> 1 to SV <b> 4 of the brine flow path 28 are controlled to open and close so as to form a flow path from the tank 25 toward the pressure chamber 24. Further, the refrigeration cycle is started and the inside of the refrigerator is cooled by the cooler 8. When the initial cooling operation is started, whether or not the internal temperature is 15 ° C. or higher is determined based on a signal from the temperature sensor 51 in step S1. If it is 15 degrees C or more, it will progress to step S2. In step S2, it is determined whether or not the lid switch 52 is off. If lid switch 52 is off, that is, if pack B of ice cream A is not stored in pack storage chamber 20, the process proceeds to step S3. In step S3, it is determined whether or not the first float switch 53 is off. If the first float switch 53 is off, that is, if the specified amount of brine X is stored in the tank 25, the process proceeds to step S4. In step S4, it is determined whether or not the door switch 55 is on. If the door switch 55 is on, that is, if the heat insulating door 3 is closed, the process proceeds to the next step S5. In addition, when it determines with NO by said step S1-S4, the normal routine mentioned later in detail is performed.
[0015]
In step S5, the pump motor, that is, the pressure pump 29 is started. Then, as described above, the electromagnetic valves SV1 to SV4 of the brine flow path 28 are controlled to open and close so as to form a flow path from the tank 25 to the pressure chamber 24, and therefore, the solid arrows in FIG. As described above, the brine X in the tank 25 is pumped up and flows into the pressure chamber 24 of the fluid pressure cylinder 11, and is continuously supplied into the pressure chamber 24 while raising the piston 13. During this time, in step S6, it is determined whether or not the second float switch 54 is off, and the second float switch 54 is off, that is, the brine X in the tank 25 has been supplied into the pressure chamber 24 to the maximum extent. When detected, the pressurizing pump 29 is stopped in step S7. As a result, the brine X is cooled in a state where most of the brine X enters the fluid pressure cylinder 11. Since the cylinder 12 is excellent in thermal conductivity as described above, the brine X is well cooled by the cool air circulated and supplied into the warehouse.
[0016]
After a predetermined time has elapsed, in step S8, when the temperature sensor 51 detects that the internal temperature has become −10 ° C. or lower, the pressure pump 29 is activated in step S9, and each of the brine flow paths 28 is The solenoid valves SV1 to SV4 are switched to an opening / closing mode opposite to the above. As a result, the brine X in the pressure chamber 24 of the fluid pressure cylinder 11 is sucked and returned to the tank 25 as indicated by the broken arrow in FIG. At the same time, the piston 13 descends. Finally, in step S10, it is determined whether or not the first float switch 53 is off. When the first float switch 53 is off, that is, when all the brine X is returned to the tank 25, the routine proceeds to a normal routine. At this time, the pressurizing pump 29 is stopped, and the electromagnetic valves SV1 to SV4 of the brine flow path 28 are switched so as to form a flow path from the tank 25 to the pressure chamber 24.
As described above, the brine X cooled well in the fluid pressure cylinder 11 returns to the tank 25 side, and then the ice cream A pack B is stored in the pack storage chamber 20 as described above. Is completed, and the dispensing operation can be performed.
[0017]
Next, the operation during dispensing will be described with reference to FIG. The electromagnetic valves SV1 to SV4 of the brine flow path 28 are controlled to open and close so as to form a flow path from the tank 25 toward the pressure chamber 24 as described above. In order to pour out the ice cream A, a container (not shown) is placed on the mounting table 48, the lever 42 of the pouring cock 41 is rotated to the solid line position in FIG. 2 to open the spout 40, and the micro switch 45 is turned on. Then, the pressurizing pump 29 is driven. Then, as shown by the solid arrow in FIG. 2, the brine X in the tank 25 is pumped up, supplied into the pressure chamber 24 of the fluid pressure cylinder 11 and pressurized. As a result, the piston 13 rises, the pack B is compressed, the ice cream A flows out from the outlet C of the pack B, and is poured out from the spout 40 into the container. When an appropriate amount has been dispensed, the lever 42 of the dispensing cock 41 is rotated to the position of the chain line in FIG. 2, the micro switch 45 is turned off, the pressurizing pump 29 is stopped, and the dispensing port 40 is closed to dispense. Outage is stopped. The ice cream A is sequentially poured out by repeating the above operation again.
During this time, the brine X is sequentially supplied to the pressure chamber 24 in a pressurized state. However, since the brine X is cooled to a temperature substantially equal to the internal temperature by the initial cooling described above, the pack B The inside ice cream A is prevented from receiving a heat from the brine X and rising in temperature.
[0018]
When the ice cream A in the pack B is used up, it is replaced with a new pack B. Prior to that, the raised piston 13 is lowered to widen the pack storage chamber 20. In that case, when a pack exchange switch (not shown) is turned on, the electromagnetic valves SV1 to SV4 of the brine flow path 28 are switched to the open / close mode opposite to the above and the pressurizing pump 29 is driven. Then, the brine X in the pressure chamber 24 of the fluid pressure cylinder 11 is sucked and returned to the tank 25 as indicated by the broken arrow in FIG. As a result, the inside of the pressure chamber 24 is inclined to a negative pressure, so that the piston 13 is lowered and the pack housing chamber 20 is greatly expanded. Then, the heat insulating door 3 is opened, the lid 22 is removed, the used pack B is taken out, and a new pack B may be accommodated instead.
[0019]
As described above, according to the present embodiment, when the dispenser is operated for the first time after the installation or when the dispenser is operated after a long holiday, the brine X is once supplied to the pressure chamber 24 of the fluid pressure cylinder 11, Since the initial cooling back to the tank 25 can be performed after cooling to a temperature almost comparable to the temperature, when the brine X is sequentially supplied to the pressure chamber 24 during the subsequent pouring operation, the ice cream of the pack B A is prevented from receiving the heat of brine X and adversely affecting its quality.
Moreover, since the flow path 28 for the initial cooling of the brine X is also used as the brine flow path for the pouring operation, the structure can be simplified, and the initial cooling of the brine X can be performed at the time of normal pouring. Confirmation of the operation of the distribution path, control mechanism, etc. of the brine X can be performed together.
[0020]
<Other embodiments>
The present invention is not limited to the embodiments described with reference to the above description and drawings. For example, the following embodiments are also included in the technical scope of the present invention, and further, within the scope not departing from the gist of the invention other than the following. Various modifications can be made.
(1) The present invention is not limited to the use of brine as the working fluid of the fluid pressure cylinder, but uses other working fluid that tends to cause a temperature difference with the interior at the beginning of operation. Can be applied similarly.
(2) The ice cream referred to in the above embodiment includes both soft ice cream and hard ice cream, and the present invention is widely applied to all other frozen dessert dispensing devices such as yogurt and sherbet. Is possible.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view for explaining an initial cooling operation in an embodiment of the present invention.
FIG. 2 is a cross-sectional view for explaining the dispensing operation.
FIG. 3 is a flowchart of an initial cooling operation.
FIG. 4 is a cross-sectional view of a conventional example.
[Explanation of symbols]
A ... Ice cream B ... Pack X ... Brine 2 ... Freezing chamber 11 ... Fluid pressure cylinder 12 ... Cylinder 13 ... Piston 20 ... Pack storage chamber 24 ... Pressure chamber 25 ... Tank 28 ... Brine flow path 29 ... Pressure pump SV1-SV4 ... Solenoid valve 51 ... Temperature sensor 52 ... Lid switch 53, 54 ... Float switch 55 ... Door switch

Claims (3)

A fluid pressure cylinder in which a piston is slidably fitted in the cylinder and a tank storing a working fluid are installed in a cooling storage chamber, and the frozen dessert is stored in a storage chamber provided on one side of the piston. In the frozen confectioner dispensing device, the working fluid in the tank is supplied to the pressure chamber provided on the other side of the piston and pressurized to dispense the frozen confectionery.
Before storing the frozen dessert in the storage chamber, the working fluid is supplied from the tank to the pressure chamber, and after cooling the cooling storage chamber to a predetermined temperature, the working fluid is returned from the pressure chamber to the tank. A cooling method for the working fluid for pouring in the frozen dessert pouring device. A fluid pressure cylinder in which a piston is slidably fitted in the cylinder and a tank storing a working fluid are installed in a cooling storage chamber, and the frozen dessert is stored in a storage chamber provided on one side of the piston. In the frozen confectioner dispensing device, the working fluid in the tank is supplied to the pressure chamber provided on the other side of the piston and pressurized to dispense the frozen confectionery.
A flow passage that allows the working fluid to reciprocate between the tank and the pressure chamber;
A temperature sensor for detecting the temperature in the cooling storage chamber;
Working fluid supply means for supplying the working fluid in the tank to the pressure chamber through the flow passage when the frozen dessert is not housed in the housing chamber;
Working fluid recirculation means for recirculating the working fluid in the pressure chamber to the tank through the flow passage on the condition that the temperature sensor detects that the cooling storage chamber has been cooled to a predetermined temperature;
A frozen dessert dispensing device characterized by comprising: 3. The frozen confectioner dispensing apparatus according to claim 2, wherein the flow passage is also used as a flow passage for the working fluid during the dispensing operation.

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