JP3685749B2 - Frozen dessert production equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a frozen confection manufacturing apparatus for manufacturing a frozen confection such as soft ice cream.
[0002]
[Prior art]
As this type of device, as shown in Japanese Utility Model Publication No. 63-20304, a cooling device comprising a compressor, a condenser, a capillary tube, a cooling cylinder and a cooler equipped in a hopper (mix tank) is provided. The refrigeration cycle of the device is reversible by a four-way valve, and during confectionery production, the liquefied refrigerant is depressurized and poured into the cooler and then the cooling cylinder and hopper are cooled. There is one in which a high-temperature refrigerant gas (hot gas) is guided to a cooler to dissipate heat, and the cooler acts as a heat radiator to heat the cooling cylinder and the hopper.
[0003]
Then, a beater driven by a beater motor is installed in the cooling cylinder, and the mix in the cooling cylinder is stirred by the beater while the mix in the cooling cylinder is cooled by a cooler to produce a frozen dessert such as soft cream or sherbet. .
[0004]
[Problems to be solved by the invention]
Here, in the initial stage when switching from the cooling operation to the heat sterilization, the hot gas discharged from the compressor is rapidly condensed by exchanging heat with the low-temperature cylinder cooler or hopper cooler, so that the refrigerant flowing into the condenser Is mostly a liquid refrigerant at low temperatures. Therefore, the liquid refrigerant that has reached the condenser is easily pushed back to the compressor, and a liquid back is generated, and frost is also generated on the suction side piping of the compressor.
[0005]
Therefore, the present invention has been made to solve the conventional technical problems, and provides a frozen dessert manufacturing apparatus that can effectively eliminate the liquid back to the compressor generated at the start of the heat sterilization operation. is there.
[0006]
[Means for Solving the Problems]
The frozen dessert manufacturing apparatus of the present invention includes a hopper that stores and cools the mix, a cooling cylinder that manufactures frozen dessert by cooling the mix appropriately supplied from the hopper, and a hopper cooler provided in the hopper. Cylinder cooler provided in the cooling cylinder and the high-temperature refrigerant discharged from the compressor during the production of frozen confectionery, condensed and decompressed, then supplied to each cooler to cool and discharged from the compressor during the heat sterilization operation A reversible cycle type cooling device that constitutes a heating cycle for supplying a high-temperature refrigerant to each cooler and then heating the refrigerant, and a hopper that controls the supply of the high-temperature refrigerant to the hopper cooler and the cylinder cooler, respectively. Hot gas valve and cylinder hot gas valve, and hopper sensor that detects the temperature of hopper and cooling cylinder, respectively And a cylinder sensor and a control means, and the control means alternately opens and closes the cylinder hot gas valve and the hopper hot gas valve based on outputs of the cylinder sensor and the hopper sensor at the start of the heat sterilization operation. The temperature of the cooling cylinder and the hopper is alternately raised in steps.
[0007]
According to the frozen dessert manufacturing apparatus of the present invention, a hopper for storing and keeping the mix, a cooling cylinder for manufacturing the frozen dessert by cooling while stirring the mix appropriately supplied from the hopper, and a hopper cooler provided in the hopper And a cylinder cooler provided in the cooling cylinder, and a high-temperature refrigerant discharged from the compressor during the manufacture of frozen desserts, condensed and decompressed, then supplied to each cooler for cooling and discharged from the compressor during the heat sterilization operation The refrigerating cycle type cooling device that constitutes the heating cycle that supplies the cooled high-temperature refrigerant to each cooler and heats it, and then flows to the condenser, and the supply of the high-temperature refrigerant to the hopper cooler and cylinder cooler, respectively. Hopper hot gas valve and cylinder hot gas valve, and hopper for detecting the temperature of the hopper and cooling cylinder, respectively A sensor, a cylinder sensor, and a control means, and the control means alternately opens and closes the cylinder hot gas valve and the hopper hot gas valve based on outputs of the cylinder sensor and the hopper sensor at the start of the heat sterilization operation. Since the temperature of the cooling cylinder and the hopper are alternately raised stepwise, the amount of low-temperature liquid refrigerant flowing into the condenser at the start of the heat sterilization operation is reduced, and the liquid refrigerant is sucked into the compressor. It is possible to effectively prevent the occurrence of liquid back reduction.
[0008]
In the frozen dessert manufacturing apparatus of the invention of claim 2, in the above, the control means opens only the cylinder hot gas valve at the start of the heat sterilization operation to increase the temperature of the cooling cylinder, and then closes the cylinder hot gas valve, Instead, it is characterized in that the temperature of the cooling cylinder and the hopper is increased stepwise by repeating the control of increasing the hopper temperature by opening the hopper hot gas valve.
[0009]
According to the invention of claim 2, in addition to the above, at the start of the heat sterilization operation, the control means opens only the cylinder hot gas valve to increase the temperature of the cooling cylinder, and then closes the cylinder hot gas valve, Instead, the control to open the hopper hot gas valve and increase the hopper temperature was repeated to gradually increase the temperature of the cooling cylinder and the hopper, so the temperature was lower than the hopper cooler at the start of the heat sterilization operation. The liquid refrigerant can be stored in the cooling cylinder, and the liquid back to the compressor can be more effectively eliminated.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. 1 is a partially longitudinal perspective view of a frozen dessert manufacturing apparatus SM according to an embodiment of the present invention, FIG. 2 is a refrigerant circuit diagram of a cooling apparatus R of the frozen dessert manufacturing apparatus SM, and FIG. 3 is a block diagram of a control device C of the frozen dessert manufacturing apparatus SM. Is shown. The frozen dessert manufacturing apparatus SM of the embodiment is an apparatus for manufacturing and selling frozen confectionery such as soft cream and sherbet (shake). In FIG. A hopper 2 for storing the frozen confectionery mix) is provided. The hopper 2 has an opening on the upper surface, and the upper surface opening is closed so as to be freely opened and closed by a heat insulating cover member 3 that is detachably mounted thereon. Removed.
[0011]
On the other hand, a hopper cooler 4 is wound around the hopper 2, and the mix in the hopper 2 is kept cold by the hopper cooler 4. Further, a hopper stirrer (stirring device) 5 called an impeller is provided at the inner bottom portion of the hopper 2 and is rotationally driven by a stirring motor 6 (shown in FIG. 3) comprising an induction motor provided below. The Furthermore, a mix level sensor 7 composed of a pair of conductive electrodes is attached to a position at a predetermined height on the side wall of the hopper 2, and the electrodes of the mix level sensor 7 are electrically connected to form a predetermined amount in the hopper 2 (mix It is detected whether or not a mix that is equal to or higher than the height at which the level sensor 7 is provided, i.e., high, or a predetermined amount or less, i.e., low. And this mix level sensor 7 is connected to the control apparatus C (FIG. 3) mentioned later.
[0012]
The stirring motor 6 is controlled by a control device C, and a stirring motor adjustment switch 56 (FIG. 3) for adjusting the rotation of the stirring motor 6 is connected to the control device C. The agitation motor adjustment switch 56 is multi-staged by an up / down key provided on the substrate, and in this embodiment, seven stages (“1” (weak), “2”,... “6”, “7” (Strong)) can be adjusted, and the number of rotations of the agitation motor 6 when the mix level sensor 7 is greater than or equal to a predetermined amount (High) can be selected.
[0013]
With the above configuration, when the control device C detects that the mix level sensor 7 is greater than or equal to a predetermined amount (High), the stirring motor adjustment switch 56 controls the operation of the stirring motor 6. That is, when the adjustment switch 56 is set to “1”, for example, the stirring motor 6 is turned on for 0.3 seconds, and then intermittent operation is performed with a relatively long OFF time for repeating OFF for 1.4 seconds. . Thereby, the stirring motor 6 rotates at a low speed.
[0014]
When the adjustment switch 56 is set to “2”, the stirring motor 6 is turned on for 0.5 seconds, and then turned off for 1.2 seconds. Each time the set value increases, the ON time of the stirring motor 6 increases and the OFF time is decreased, so that the rotational speed of the stirring motor 6 increases. When the adjustment switch 56 is the set value “7”, the agitation motor 6 is turned on for 1.5 seconds and then turned off for 0.2 seconds. This state is the maximum speed of the stirring motor 6.
[0015]
When a predetermined amount of mix exists in the hopper 2 as described above, the rotation speed of the stirring motor 6 is adjusted as appropriate, and the stirring force can be adjusted in multiple stages. The mix can be agitated in an optimum state in accordance with the rise in the outside air temperature.
[0016]
Further, when the control device C detects that the mix level sensor 7 is below a predetermined amount (Low), the stirring motor 6 is turned on for 0.2 rows regardless of the setting of the stirring motor adjustment switch 56. After that, intermittent operation is performed with a relatively long OFF time for repeating OFF for 2.0 seconds. Thereby, the rotation of the agitation motor 6 becomes the lowest speed.
[0017]
Further, when the mix in the hopper 2 is below a predetermined amount (Low), the heat sterilization process described later is not performed, that is, the hot gas circulation is stopped.
[0018]
The hopper stirrer 5 stirs the mix in the hopper 2 so that it does not freeze, but the mix is put into the hopper 2 in a predetermined amount or more, and the refrigerant gas flows in the hopper cooler 4 in the direction opposite to that during cooling. That is, when the hopper 2 is sterilized by heating with hot gas, it is driven to rotate.
[0019]
On the other hand, 8 in FIG. 1 is a cooling cylinder for producing a frozen dessert by rotating and stirring a mix appropriately supplied from a hopper 2 by a pipe-shaped mix feeder 9 by a beater 10, and a cylinder cooler 11 is provided around the cylinder. It is attached. The beater 10 is rotated via a beater motor 12, a drive transmission belt, a speed reducer 13, and a rotating shaft. In the manufactured frozen dessert, the plunger 16 is moved up and down by operating the take-out lever 15 disposed in the freezer door 14 on the front, the extraction path (not shown) is opened, and the beater 10 is rotationally driven. Is taken out.
[0020]
Next, the cooling device R of the frozen dessert manufacturing apparatus SM will be described with reference to FIG. In FIG. 2, R is a reversible cooling device. Hereinafter, the cooling device R will be described. 18 is a compressor, 19 is a refrigerant discharged from the compressor 18, and the flow direction is different depending on whether a cooling cycle (solid arrow) or a heating cycle (broken arrow) is configured. On the other hand, the four-way valve 20 for switching is a water-cooled condenser.
[0021]
The condenser 20 has a double pipe structure including an outer refrigerant pipe 57 and an inner water flow pipe 58, and the double pipe is spirally wound. The refrigerant flowing in the refrigerant pipe 57 is cooled by exchanging heat with cooling water (tap water) that is always circulated through the water flow pipe 58 via the water-saving valve 63. That is, when the four-way valve 19 constitutes a cooling cycle, the high-temperature and high-pressure gas refrigerant discharged from the compressor 18 flows into the refrigerant pipe 57 of the condenser 20 through the check valve 21 and condenses there. It liquefies and becomes a liquid refrigerant.
[0022]
When this liquid refrigerant exits from the check valve 22 through the dry core (dryer) 23, it is divided into two directions, one of which is depressurized through the cylinder cooling valve 24 and the cooling cylinder capillary tube 25 and flows into the cylinder cooler 11. Then, it evaporates and cools the cooling cylinder 8. The other is depressurized through the hopper cooling valve 26 and the preceding hopper capillary tube 27, flows into the hopper cooler 4 and evaporates there, cools the hopper 2, and then flows out through the subsequent capillary tube 28.
[0023]
Then, the refrigerant after cooling the cooling cylinder 8 and the hopper 2 joins in the accumulator 30 and then undergoes a cooling operation (sales state) that returns to the compressor 18 through the four-way valve 19 (flow of solid arrows). Note that a hopper sensor 32 (FIG. 3) for detecting the temperature of the hopper 2 is attached to the hopper 2, and the cooling cylinder 8 is substantially in the cooling cylinder 8 depending on the temperature of the cooling cylinder 8. A cylinder sensor 31 (FIG. 3) for detecting the temperature of the mix is attached. The cylinder cooler 11 is provided with a cylinder cooler sensor 38 (FIG. 3) that detects the surface temperature of the cylinder cooler 11. The cylinder cooler sensor 38 is used to perform an overcooling protection operation of the cooling cylinder 8 described later.
[0024]
By the way, in this cooling operation, it is necessary to keep the cooling cylinder 8 and the hopper 2 cooled to a predetermined temperature in order to obtain a high-quality frozen dessert. Moreover, in order to make use of the flavor peculiar to each mix according to the kind of mix, it is necessary for the user to keep the cooling cylinder 8 and the hopper 2 cooled to an arbitrary temperature. For this purpose, the cylinder sensor 31 for detecting the temperature of the cooling cylinder 8 is provided, and the cylinder sensor 31 turns on (opens) the cylinder cooling valve 24 by equilibrium temperature control as will be described in detail later, and turns on the compressor 18 for cooling. When the cylinder cooling valve 24 is OFF (closed), the hopper cooling valve 26 is opened / closed and the compressor 18 is turned ON / OFF. That is, the cooling of the cooling cylinder 8 is prioritized and the hopper cooling valve 26 is turned on under the condition that the cylinder cooling valve 24 is turned off.
[0025]
After the sale is made under the above-described cooling operation, the mix is sterilized by the heating method when the store is closed. In this case, the cooling device R is switched from the cooling cycle to the heating cycle operation. That is, the four-way valve 19 is operated to cause the refrigerant to flow as indicated by a dotted arrow. Then, the high-temperature and high-pressure refrigerant gas from the compressor 18, that is, the hot gas, is divided into two hands through the four-way valve 19 and the accumulator 30, one directly to the cylinder cooler 11 and the other to the hopper cooling via the check valve 33. Each of them flows into the vessel 4 to generate a heat dissipation action, and the cooling cylinder 8 and the hopper 2 are heated at a predetermined sterilization temperature for a predetermined time.
[0026]
The liquefied refrigerant after heat dissipation merges in the pipe 65 via the cylinder hot gas valve 34 and the hopper hot gas valve 35, respectively, and then flows into the refrigerant pipe 57 of the condenser 20 through the check valve 40, where it is separated into gas and liquid. The Thereafter, the refrigerant gas exits from the refrigerant pipe 57 of the condenser 20 and flows into the reverse solenoid valve (open / close valve) 36 and the reverse capillary tube 37 connected in parallel through the refrigerant pipe 59 connected to the downstream side of the check valve 21. Is done. The refrigerant gas that has passed through the reverse electromagnetic valve 36 or the reverse capillary tube 37 forms a heating cycle that returns to the compressor 18 via the four-way valve 19 via the branch pipe 60 connected to the upstream side of the check valve 21.
[0027]
The cylinder sensor 31 is also used for detecting the heating temperature of the cooling cylinder 8, and in a sterilization holding process described later, a predetermined upper limit and a lower limit set temperature of a predetermined range so that a predetermined sterilization temperature is maintained for the mix. The cylinder hot gas valve 34 and the compressor 18 are ON / OFF controlled by the value. In addition, opening / closing control of the reverse solenoid valve 36 is also performed using the mix temperature information detected by the cylinder sensor 31.
[0028]
On the other hand, the hopper 2 is heated by a hopper sensor 32 that detects the temperature of the hopper 2, and the hopper hot gas valve 35 and the compressor 18 are turned on and off at the same set temperature value set in the cooling cylinder 8. .
[0029]
Further, the cylinder sensor 31 shifts to cooling after heat sterilization, and the compressor 18 is turned on as will be described in detail later so as to maintain a certain low temperature state until the point of sale on the next day, that is, a cool temperature (about + 8 ° C. to + 10 ° C.) , OFF control and ON / OFF control of the cylinder cooling valve 24 and the hopper cooling valve 26 are performed. Further, the reverse solenoid valve 36 is controlled to open and close at the mix detection temperature of the cylinder sensor 31 in order to suppress the high load operation of the compressor 18.
[0030]
44 is an electrical box, 45 is a drain receiver provided below the freezer door 14, and 64 is a water distribution pipe of the drain receiver 45. Furthermore, 55 is a water tap, which is used to supply water to the hopper 2 and the cooling cylinder 8 during the mix cleaning. Furthermore, reference numeral 43 denotes a bypass valve, which also serves to prevent overload of the compressor 18.
[0031]
In FIG. 3, the control device C is configured on a substrate housed in the electrical box 44 and is designed around a general-purpose microcomputer (control means) 46. The microcomputer 46 includes the cylinder sensor 31. The outputs of the hopper sensor 32 and the cylinder cooler sensor 38 are input. Further, in the microcomputer 46, as shown in FIG. 1, a liquefied refrigerant after radiating heat from the cylinder cooler 11 and the hopper cooler 4 is joined and flows to detect the temperature of the return hot gas. The output of the hot gas return sensor 62 is input.
[0032]
The output of the microcomputer 46 includes a compressor motor 18M of the compressor 18, a beater motor 12, a stirrer motor 6, a cylinder cooling valve 24, a cylinder hot gas valve 34, a hopper cooling valve 26, a hopper hot gas valve 35, a four-way valve 19, A reverse solenoid valve 36 and a bypass valve 43 are connected.
[0033]
In this figure, 47 is a current sensor (CT) for detecting the energizing current of the compressor motor 18M, 48 is a current sensor (CT) for detecting the energizing current of the beater motor 12, and any output is input to the microcomputer 46. ing. An extraction switch 51 is opened and closed by operating the take-out lever 15, and its contact output is input to the microcomputer 46.
[0034]
49 is a cooling setting volume for adjusting the cooling setting of the frozen dessert in three stages of “1” (weak), “2” (medium), and “3” (strong), and 53 is a threshold value of the beater motor current ( This is a threshold setting volume for arbitrarily setting (setting value) in the range of 2.3 A to 3.3 A, for example, and any output is input to the microcomputer 46. Reference numeral 52 denotes a key input circuit including various switches for instructing the microcomputer 46 to perform various operations. The cooling setting volume 49, the key input circuit 52, and the threshold setting volume 53 are provided on the substrate of the control device C. It is attached. Furthermore, an LED display 54 for performing various display operations such as an alarm is connected to the output of the microcomputer 46.
[0035]
Reference numeral 61 denotes the above-described equilibrium temperature control mode (first operation mode) in which the cooling setting of the frozen dessert is adjusted by the cooling setting volume 49 to control the cooling operation, and the cooling set temperature of the frozen dessert is arbitrarily set and cooled. A changeover switch for selectively switching a manual mode (second operation mode) for control, and is mounted on the substrate. Reference numeral 70 denotes a temperature setting switch for setting a cooling temperature when the manual mode is selected by the changeover switch 61. Reference numeral 71 denotes a display changeover switch for switching display of a defrost lamp DL (to be described later) during the defrosting process. Provided on top.
[0036]
Next, FIG. 4 shows a control panel 50 provided in the upper front portion of the frozen dessert manufacturing apparatus SM. The control panel 50 includes a cooling operation switch SW1, a sterilization switch SW2, a cleaning switch SW3, a defrost switch SW4, a stop switch SW5 that constitute the key input circuit 52, a CLL that constitutes the LED display 54, a cooling lamp FL, A defrost lamp DL and the like are provided.
[0037]
With the above configuration, the operation of the frozen dessert manufacturing apparatus SM will be described with reference to FIGS. When the frozen dessert manufacturing apparatus SM starts operation, as shown in the timing charts of FIGS. 8 and 11, cooling operation (cooling process, defrost process), heat sterilization operation / cooling operation (sterilization temperature rising process, sterilization holding process, cold holding pull-down) Each operation of the process and the cold insulation holding process) is executed. First, the cooling control when the changeover switch 61 is switched to the equilibrium temperature control mode will be described. Here, it is assumed that the setting of the cooling setting volume 49 is currently set to “1” for the cooling setting of the frozen dessert.
[0038]
First, the cooling operation will be described with reference to the flowchart of FIG. When the cooling operation switch SW1 provided in the key input circuit 52 is operated, the microcomputer 46 resets all, and then the microcomputer 46 sets the cooling flag in step S1 in FIG. Judgment is made.
[0039]
Assuming that the cooling flag is reset at the start of operation (pull-down), based on the output of the cylinder sensor 31 in step S2, the current mix temperature in the cooling cylinder 8 is set to the cooling end temperature described later (OFF in FIG. 8). It is determined whether or not the temperature is equal to or higher than the cooling ON point temperature which is +0.5 degrees. If the temperature of the mix is high, the process proceeds to step S3, the measurement timer (which the microcomputer 46 has as its function) is cleared, the current mix temperature is set to the temperature before t seconds in step S4, and step S5. In step S6, the cooling flag is set and the cooling operation is executed.
[0040]
In this cooling operation, the microcomputer 46 executes the equilibrium temperature control described below. That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 is set to the cooling cycle (non-energized). Then, the cylinder cooling valve 24 is turned on (opened), the hopper cooling valve 26 is turned off (closed), and the cylinder hot gas valve 34 and the hopper hot gas valve are turned off. Further, the beater 10 is rotated by the beater motor 12.
[0041]
Thereby, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and stirred by the beater 10 as described above. Here, as described above, even if the cooling setting of the cooling setting volume 49 is set to “1”, the microcomputer 46 is forcibly set to “3” during the pull-down. In the cooling setting “3”, t seconds is 40 seconds, T ° C. (described later) is 0.1 ° C., and in the cooling setting “2”, t seconds is 20 seconds, T ° C. is 0.1 ° C., and cooling setting “1”. In this case, t seconds is 20 seconds and T ° C. is 0.2 ° C.
[0042]
Next, the microcomputer 46 proceeds from step S1 to step S7, determines whether or not the measurement timer is measuring, and if not measuring, starts measurement in step S8. Next, in step S9, it is determined whether the count of the measurement timer has elapsed t seconds. If not, the process returns. When t seconds (in this case, 40 seconds) have elapsed from the start of counting by the measurement timer, the microcomputer 46 determines that the difference between the current mix temperature and the temperature before t seconds is T ° C (step S10) based on the output of the cylinder sensor 31. In this case, it is determined whether or not the temperature is 0.1 ° C. or less. If not, the process returns to step S3 to clear the measurement timer and execute steps S4 to S6.
[0043]
Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while stirring. Here, the temperature of the mix decreases as the cooling progresses, and when the temperature approaches the freezing point specific to the mix, the temperature drop gradually slows due to the Joule heat of stirring, and becomes an equilibrium state. When the temperature drop during 40 seconds (t seconds) (difference between the current mix temperature and the temperature before t seconds) becomes 0.1 ° C. (T ° C.) or less, the process proceeds from step S10 to step S11.
[0044]
In step S <b> 11, the microcomputer 46 determines whether the energization current of the beater motor 12 is equal to or greater than the threshold based on the output of the current sensor 48. The mix cooled while being stirred in the cooling cylinder 8 has a predetermined hardness when it becomes a frozen confection for sale. And since the load of the beater 10 which is stirring it increases with the hardness of frozen confectionery (soft cream), the energization current of the beater motor 12 increases.
[0045]
This threshold value is appropriately set according to the type of mix. That is, the threshold value may be set low for a mix that is a relatively soft product, and the threshold value may be set high for a mix that is a relatively hard product. If it is assumed that the energizing current of the beater motor 12 has exceeded the threshold value, the process proceeds to step S15.
[0046]
In step S15, the current mix temperature is set to the above-described cooling end temperature. In step S16, the cooling flag is reset, and in step S17, cooling is stopped.
[0047]
That is, in this cooling stop, the microcomputer 46 turns off the cylinder cooling valve 24 and turns on the hopper cooling valve 26 instead. Thereby, the cooling of the cooling cylinder 8 is stopped, and the hopper 2 is now cooled by turning on the hopper cooling valve 26. Since the pull-down is completed, the microcomputer 46 returns the cooling setting to “1” set by the volume 49.
[0048]
The microcomputer 46 returns to step S1, but since the cooling flag is reset here, the microcomputer 46 now proceeds to step S2, and based on the output of the cylinder sensor 31, the current mix temperature is changed to the cooling ON point temperature ( It is determined whether or not the temperature has risen to the cooling end temperature + 0.5 ° C. If not, the process proceeds to step S16, and thereafter this is repeated. The microcomputer 46 turns off the hopper cooling valve 26 and stops the compressor 18 in this case when the temperature of the hopper 2 is also cooled below a predetermined temperature based on the output of the hopper sensor 32. . In the embodiment, the hopper cooling valve 26 is turned on at + 10 ° C. and turned off at + 8 ° C.
[0049]
When the temperature of the mix (frozen dessert) rises to be equal to or higher than the cooling ON point temperature, the microcomputer 46 proceeds from step S2 to step S3, and thereafter starts cooling the cooling cylinder 8 in the same manner. In this way, the frozen dessert is manufactured. While the frozen confectionery is being manufactured, the cooling lamp FL blinks, but when the production is completed, the blinking is switched to a lighting state.
[0050]
Here, when a cooling failure occurs due to a high outside air temperature where the frozen dessert manufacturing apparatus SM is installed, the hardness of the mix in the cooling cylinder 8 can be sold as a product even if the temperature detected by the cylinder sensor 31 is low. No longer rises. In such a situation, since the load applied to the beater 10 does not increase so much, the increase in the energization current of the beater motor 12 also slows (or does not increase) and does not exceed the threshold value.
[0051]
When the microcomputer 46 proceeds from step S10 to step S11, if the energizing current of the beater motor 12 does not exceed the threshold value in step S11, the microcomputer 46 proceeds to step S12 and determines whether or not the current cooling setting is “3”. to decide. At this time, since the cooling setting is “1”, the microcomputer 46 proceeds to step S13 and shifts the cooling setting by one step (that is, shifts to “2” in this case).
[0052]
And it returns to step S3 from step S13, and while clearing a measurement timer, said step S4-step S6 are performed. Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while further stirring. Then, when the temperature drop (the difference between the current mix temperature and the temperature before t seconds) for 20 seconds (t seconds) set by the cooling setting “2” is 0.1 ° C. (T ° C.) or less, The process proceeds from step S10 to step S11.
[0053]
In step S11, similarly, the microcomputer 46 determines whether the energization current of the beater motor 12 is equal to or greater than the threshold value based on the output of the current sensor 48. If the energizing current of the beater motor 12 still does not exceed the threshold value, the microcomputer 46 proceeds to step S12 and determines whether or not the current cooling setting is “3”. At this time, since the cooling setting is “2”, the microcomputer 46 proceeds to step S13 and shifts the cooling setting by one step (ie, shifts to “3” in this case).
[0054]
And it returns to step S3 from step S13, and while clearing a measurement timer, said step S4-step S6 are performed. Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while further stirring. Then, when the temperature drop (the difference between the current mix temperature and the temperature before t seconds) for 40 seconds (t seconds) set by the cooling setting “3” is 0.1 ° C. (T ° C.) or less, The process proceeds from step S10 to step S11.
[0055]
In step S11, similarly, the microcomputer 46 determines whether the energization current of the beater motor 12 is equal to or greater than the threshold value based on the output of the current sensor 48. If the energization current of the beater motor 12 still does not exceed the threshold value, the microcomputer 46 proceeds to step S12 and determines whether or not the current cooling setting is “3”. At this time, since the cooling setting is shifted to “3”, the microcomputer 46 proceeds to step S18 and blinks the inspection lamp CL of the LED display 54. In step S17, the cooling of the cooling cylinder 8 is stopped as described above.
[0056]
The microcomputer 46 turns off the inspection lamp CL if it returns to normal by resuming cooling thereafter, that is, if the energization current of the beater motor 12 rises to a threshold value.
[0057]
Next, the cooling control when the manual switch is switched to the manual mode by the selector switch 61 will be described with reference to the flowchart of FIG. When switched to the manual mode, the cooling set temperature is arbitrarily set by the temperature setting switch 70. When the cooling operation switch SW1 of the key input circuit 52 is operated, after resetting everything, the microcomputer 46 sets the cooling flag in step S20 in FIG. 6 or resets it to “0”. Judgment is made.
[0058]
Assuming that the cooling flag is reset at the start of operation (pull-down), based on the output of the cylinder sensor 31 at step S21, the current mix temperature in the cooling cylinder 8 is slightly higher than the cooling set temperature. Judge whether or not it is above.
[0059]
In this case, the cooling ON point temperature and the cooling OFF point temperature, which will be described later, are set by the microcomputer 46 based on the cooling set temperature arbitrarily set by the temperature setting switch 70 so that a hysteresis of a predetermined width is formed above and below. It shall be. That is, the cooling ON point temperature and the cooling OFF point temperature can be arbitrarily set as a result by setting the temperature setting switch 70. However, in this case, the cooling set temperature may be equal to the cooling OFF point temperature. In that case, the temperature setting switch 70 arbitrarily sets the cooling OFF point temperature.
[0060]
If the temperature of the mix is high, the cooling flag is set in step S22 and the cooling operation is executed (step S23). That is, the microcomputer 46 operates the compressor 18 (compressor motor 18M), and the four-way valve 19 is set to the cooling cycle (non-energized). Then, the cylinder cooling valve 24 is turned on (opened), the hopper cooling valve 26 is turned off (closed), and the cylinder hot gas valve 34 and the hopper hot gas valve are turned off. Further, the beater 10 is rotated by the beater motor 12. Thereby, the mix in the cooling cylinder 8 is cooled by the cylinder cooler 11 and stirred by the beater 10 as described above.
[0061]
Next, the microcomputer 46 proceeds from step S20 to step S24, and determines whether or not the current mix temperature is equal to or lower than the cooling OFF point temperature which is slightly lower than the cooling set temperature. If the temperature of the mix is high, the process returns to step S23 to perform the cooling operation.
[0062]
Thereafter, this is repeated to cool the mix in the cooling cylinder 8 while stirring. Here, the temperature of the mix decreases with the progress of cooling, and when the mix temperature becomes equal to or lower than the cooling OFF point temperature, the cooling flag is reset in step S25 and the cooling is stopped in step S26.
[0063]
That is, in this cooling stop, the microcomputer 46 turns off the cylinder cooling valve 24 and turns on the hopper cooling valve 26 instead. Thereby, the cooling of the cooling cylinder 8 is stopped, and the hopper 2 is now cooled by turning on the hopper cooling valve 26.
[0064]
Then, the microcomputer 46 returns to step S20, but since the cooling flag is reset here, the microcomputer 46 now proceeds to step S21, and based on the output of the cylinder sensor 31, the current mix temperature is equal to or higher than the cooling ON point temperature. It is determined whether or not it has risen. If not, the process proceeds to step S26, and this is repeated thereafter. The microcomputer 46 turns off the hopper cooling valve 26 and stops the compressor 18 in this case when the temperature of the hopper 2 is also cooled below a predetermined temperature based on the output of the hopper sensor 32. . In the embodiment, the hopper cooling valve 26 is turned on at 10 ° C. and turned off at 8 ° C.
[0065]
When the temperature of the mix (frozen dessert) rises to be equal to or higher than the cooling ON point temperature, the microcomputer 46 proceeds from step S21 to step S22, and thereafter similarly starts cooling the cooling cylinder 8.
[0066]
In this way, by operating the changeover switch 61, the cooling operation mode by the microcomputer 46 of the frozen dessert manufacturing apparatus SM can be executed by switching between the equilibrium temperature control mode and the manual mode. In addition, other than that, in the equilibrium temperature control mode, the operation mode can be appropriately selected and executed as required by the user, and convenience is improved.
[0067]
Here, when the cooling capacity in the cylinder cooler 11 (that is, the cooling capacity of the cooling device R) becomes excessive, the equilibrium is likely to be lost in the process of cooling the cooling cylinder 8, and the supercooling state is likely to occur. Further, even when the mix in the cooling cylinder 8 becomes insufficient, the cooling cylinder 8 easily falls into a supercooled state. In such a supercooled state, the entire mix in the cooling cylinder 8 is frozen and the beater 10 rotates to rotate the cooling cylinder 8. It becomes difficult to produce high-quality soft ice cream or the like because the inner mix rotates as a whole.
[0068]
Therefore, the microcomputer 46 executes the supercooling protection operation of the cooling cylinder 8 described below. The flowchart of FIG. 7 shows a control program of the microcomputer 46 related to the supercooling protection operation. Here, when the cooling cylinder 8 is going to fall into a supercooled state, an ice layer is first formed on the inner surface of the cooling cylinder 8, so that it becomes a heat insulating layer and the mix in the cylinder cooler 11 and the cooling cylinder 8. Heat exchange is inhibited. As a result, the temperature of the cylinder cooler 11 rapidly decreases.
[0069]
The microcomputer 46 takes in the temperature of the cylinder cooler 11 detected by the cylinder cooler sensor 38 in step S27 of FIG. 7, and the temperature of the cylinder cooler 11 decreases from, for example, a predetermined low temperature state of −15 ° C. to −16 ° C. The time T1 until the time is accumulated. Next, in step S28, the time T2 until the temperature of the cylinder cooler 11 is lowered from -16 ° C to -17 ° C is integrated. Further, in step S29, the time T3 until the temperature of the cylinder cooler 11 decreases from -17 ° C to -18 ° C is integrated, and in step S30, T2 is shorter than T1 (T1> T2), or T3 is T2 It is determined whether it is shorter (T2> T3).
[0070]
When T2 is equal to or greater than T1 and T3 is equal to or greater than T2, the control returns to the above-described control. That is, the temperature drop rate from -16 ° C to -17 ° C is equal to or smaller than the previous temperature drop rate from -15 ° C to -16 ° C, and the temperature drop from -17 ° C to -18 ° C. When the rate is equal to or smaller than the previous temperature drop rate from −16 ° C. to −17 ° C., it is determined that the supercooling state does not occur.
[0071]
On the other hand, when T2 is shorter than T1 in step S30, or when T3 is shorter than T2, that is, the temperature drop rate from -16 ° C to -17 ° C is from -15 ° C to -16 ° C. If the temperature drop rate is higher than the temperature drop rate, or the temperature drop rate from -17 ° C to -18 ° C is higher than the previous temperature drop rate from -16 ° C to -17 ° C, the cooling cylinder It is determined that the supercooling state No. 8 has started and the temperature of the cylinder cooler 11 has started to drop rapidly, and the process proceeds to Step S31.
[0072]
In step S31, the microcomputer 46 determines whether or not the current cooling control mode is the manual mode. If it is currently in the equilibrium temperature control mode, the process proceeds to step S32, and the compressor 18 (compressor motor 18M) is stopped when the cylinder cooler sensor 38 detects -18 ° C, and the cylinder cooling valve 24 is closed. . As a result, the cooling of the cooling cylinder 8 is stopped, the overcooling is prevented, and the cooling of the cooling cylinder 8 is stopped. Therefore, the temperature detected by the cylinder sensor 31 goes to the equilibrium state, and the above-described equilibrium temperature control is performed. The cooling end temperature is set. Therefore, overcooling is prevented thereafter.
[0073]
On the other hand, when the current mode is the manual mode, the process proceeds from step S31 to step S33, and the temperature detected by the cylinder sensor 31 when the cylinder cooler sensor 38 detects −18 ° C. is set as the cooling OFF point temperature. To do. Accordingly, the process proceeds from step S24 of FIG. 6 to steps S25 and S26, and the cooling of the cooling cylinder 8 is stopped, so that the subsequent supercooling is prevented.
[0074]
Next, the defrost process in FIG. 8 will be described. This defrosting process is executed to eliminate the so-called “sagging” of the frozen dessert in the cooling cylinder 8. If the frozen dessert in the cooling cylinder 8 is stirred and cooled in a state where it is not sold for a long time, the softening proceeds and the hardness that can be used as a soft cream product cannot be maintained. For example, in the case of the frozen dessert manufacturing apparatus SM of the embodiment, it has been empirically confirmed that it occurs when 10 frozen desserts are not extracted within two and a half hours. The ten pieces are the amount by which all the frozen desserts in the cooling cylinder 8 are taken out.
[0075]
The microcomputer 46 monitors this during the cooling process on the basis of a timer and a signal from the extraction switch 51 as its functions, and the number of extractions in the continuous two and a half hours is less than 10 When the “occurrence condition” is satisfied, the defrost lamp DL is blinked at a short interval of, for example, 0.2 seconds to warn the user of the occurrence of “sagging”. The user can determine that there is a risk that the frozen dessert will “sag” due to the quick flashing of the defrost lamp DL.
[0076]
In such a case, the user operates the defrost switch SW4. When the defrost switch SW4 of the key input circuit 52 is operated during the cooling operation, the microcomputer 46 performs ON / OFF control of the cylinder hot gas valve 34, warms the cooling cylinder 8 with hot gas, and mixes the predetermined amount. The temperature is raised to (+ 4 ° C.). Thereby, the frozen dessert in the cooling cylinder 8 is once melted. During the defrost process, the microcomputer 46 switches the defrost lamp DL to blink at intervals of 0.5 seconds, for example. Then, when the defrost process is completed, the defrost lamp DL is turned off, and then the microcomputer 46 continues the cooling operation and returns the mix to the cooling process again.
[0077]
Here, depending on the user, there is a case where it is not necessary to blink the defrost lamp DL that warns of the danger of “sagging”. This is because the blinking of the lamp on the control panel 50 also deteriorates the impression given to the customer, which may be undesirable in business. Therefore, when the warning is not required, the display changeover switch 71 is operated to switch the warning to unnecessary. When the display changeover switch 71 is operated and the warning is not required, the microcomputer 46 does not execute the fast flashing of the defrost lamp DL even if the “sagging” occurrence condition as described above is satisfied. As a result, the anxiety given to users and customers can be resolved. However, in actuality, when such a condition is satisfied, the microcomputer 46 uses a display unit (not shown) on the board to execute a “sag” warning display where the customer cannot see it.
[0078]
Next, the heat sterilization / cooling operation (the sterilization temperature rising process, the sterilization holding process, the cold holding pull-down process, and the cold holding process) of FIG. 11 will be described. When the sterilization switch SW2 of the key input circuit 52 is operated, the microcomputer 46 starts the heat sterilization / cooling operation under the condition that the mix does not run out.
[0079]
The microcomputer 46 switches the refrigerant circuit from the cooling cycle to the heating cycle by the four-way valve 19. Then, as will be described later, a hot gas is supplied alternately to the cylinder cooler 11 and the hopper cooler 4 so as to increase the temperature of the cooling cylinder 8 and the hopper 2 to execute a sterilization temperature raising step. The refrigerant discharged from the cylinder cooler 11 and the hopper cooler 4 enters the refrigerant pipe 57 of the condenser 20 through the pipe 65, where it exchanges heat with the cooling water flowing through the water flow pipe 58, and then reverses with the reverse solenoid valve 36. The connection point of the capillary tube 37 is reached. Here, the microcomputer 46 always closes the reverse solenoid valve 36. Therefore, the refrigerant gas is always decompressed by the reverse capillary tube 37 and then returns to the compressor 18.
[0080]
The reason why the refrigerant is returned to the compressor 18 via the reverse capillary tube 37 is to prevent liquid back (suction of liquid refrigerant) to the compressor 18, but when the heat sterilization / cooling operation is executed in such a state. Then, the pressure difference between the suction side and the discharge side of the compressor 18 increases, the compressor 18 becomes overloaded, and the energization current of the compressor motor 18M increases. The microcomputer 46 monitors the energization current of the compressor motor 18M with the current sensor 47, and opens the reverse solenoid valve 36 when the current rises to, for example, 5.2A.
[0081]
As a result, the refrigerant flowing out of the condenser 20 returns to the compressor 18 through the reverse electromagnetic valve 36 instead of the reverse capillary tube 37 due to the difference in flow path resistance, so the load on the compressor 18 is reduced. For example, when the energization current of the compressor motor 18M drops to 3.6 A, the microcomputer 46 performs the operation of closing the reverse solenoid valve again.
[0082]
Here, in the initial stage of switching from the cooling process to the sterilization temperature raising process, the hot gas discharged from the compressor 18 is rapidly condensed by exchanging heat with the low-temperature cylinder cooler 11 and the hopper cooler 4. Most of the refrigerant flowing into the vessel 20 is in a liquid state. Further, in the condenser 20 having a double-pipe structure, the gas-liquid separation of the refrigerant is difficult to be performed as compared with a general tank-in-tube type water-cooled condenser. Therefore, the liquid refrigerant reaching the condenser 20 is pushed out one after another and easily returns to the compressor 18, and a liquid back is generated, and frost is easily generated in the piping on the suction side of the compressor 18.
[0083]
Therefore, the microcomputer 46 performs an operation of alternately raising the temperature of the cooling cylinder 8 and the hopper 2 in a stepwise manner as described below. The flowchart of FIG. 9 shows a control program of the microcomputer 46 relating to the control of the cylinder hot gas valve 34 and the hopper hot gas valve 35 in the sterilization temperature raising step.
[0084]
When the sterilization temperature raising process is started, the microcomputer 46 first opens the cylinder hot gas valve 34 (ON) and closes the hopper hot gas valve 35 (OFF) in step S34. Thereby, at the beginning of the sterilization temperature raising step, hot gas is allowed to flow only into the cylinder cooler 11 and only the cooling cylinder 8 starts to be heated. Next, in step S35, based on the output of the cylinder sensor 31, it is determined whether or not the temperature of the cooling cylinder 8 has reached TC. The temperature TC is initially + 20 ° C., and is updated step by step to + 30 ° C., + 40 ° C., + 50 ° C., + 60 ° C., and the target temperature + 72 ° C. as will be described later.
[0085]
When the temperature of the cooling cylinder 8 rises due to the inflow of hot gas and reaches the initial TC of + 20 ° C., the microcomputer 46 proceeds to step S36 to determine whether or not the current TC is + 72 ° C. It progresses to step S37, TC is updated to +30 degreeC, and it progresses to step S38. In step S38, the microcomputer 46 closes the cylinder hot gas valve 34 (OFF) and opens the hopper hot gas valve 35 (ON). As a result, hot gas is caused to flow only into the hopper cooler 4 and only the hopper 2 starts to be heated. Next, in step S39, based on the output of the hopper sensor 32, it is determined whether or not the temperature of the hopper 2 has reached TH. This temperature TH is initially + 30 ° C., and is updated step by step to + 40 ° C., + 50 ° C., + 60 ° C. and a target temperature of + 72 ° C. as will be described later.
[0086]
When the temperature of the hopper 2 rises due to the inflow of hot gas and reaches the initial TH of + 30 ° C., the microcomputer 46 proceeds to step S40 to determine whether or not the current TH is + 72 ° C. Proceeding to S41, TH is updated to + 40 ° C., and the process returns to step S34.
[0087]
Thereafter, this is repeated. When the temperature of the cooling cylinder 8 rises to + 30 ° C., the heating of the cooling cylinder 8 is stopped, the hopper 2 is heated, and when the temperature of the hopper 2 rises to + 40 ° C., the heating of the hopper 2 is stopped. The cooling cylinder 8 is heated. When the temperature of the cooling cylinder 8 rises to + 40 ° C., the heating of the cooling cylinder 8 is stopped and the hopper 2 is heated. When the temperature of the hopper 2 rises to + 50 ° C., the heating of the hopper 2 is stopped and the cooling cylinder 8 is turned off. Heat. Further, when the temperature of the cooling cylinder 8 rises to + 50 ° C., the heating of the cooling cylinder 8 is stopped and the hopper 2 is heated. When the temperature of the hopper 2 rises to + 60 ° C., the heating of the hopper 2 is stopped and the cooling cylinder 8 is turned off. Heat.
[0088]
When the temperature of the cooling cylinder 8 rises to + 60 ° C., the heating of the cooling cylinder 8 is stopped, the hopper 2 is heated, and when the temperature of the hopper 2 rises to the target temperature + 72 ° C., the process returns from step S40 to step S34. The heating of the hopper 2 is stopped and the cooling cylinder 8 is heated. When the temperature of the cooling cylinder 8 rises to the target temperature of + 72 ° C. by this heating, the process proceeds from step S36 to the sterilization holding process described later.
[0089]
In this way, by gradually increasing the temperature of the cooling cylinder 8 and the hopper 2 in a stepwise manner, a large amount of liquid refrigerant flows into the refrigerant pipe 57 of the condenser 20 particularly at the beginning of the sterilization temperature rising process. Thus, the liquid back of the compressor 18 generated thereby can be eliminated. In particular, since the heating of the cooling cylinder 8 is started first, there is an advantage that the liquid refrigerant can be stored in the cooling cylinder 8 having a temperature lower than that of the hopper cooler 4. In addition, since the target temperature of + 72 ° C. is reached first for the hopper 2 and then the cooling cylinder 8 is raised to + 72 ° C., the inconvenience that the mix in the cooling cylinder 8 is exposed to a high temperature for a long period of time is avoided. It will be possible to prevent deterioration of the mix.
[0090]
When the sterilization temperature rising process is completed in this way and the sterilization holding process is started, the microcomputer 46 is now based on the outputs of the cylinder sensor 31 and the hopper sensor 32, and the microcomputer 46 includes the compressor 18, the cylinder hot gas valve 34, the hopper hot gas valve. 35 is controlled ON and OFF, and both the cooling cylinder 8 and the hopper 2 are held so as to satisfy the total heating time of about 40 minutes in the heating temperature range of + 69 ° C. to + 72 ° C. This sterilization temperature rising and sterilization holding process is displayed by the sterilization monitor lamp PL of the LED display 54.
[0091]
Here, the temperature of the frozen dessert in the cooling cylinder 8 is about −6 ° C. for soft cream, but in the case of sherbet manufactured in the summer, it falls to −10 ° C. or less, which has a cold storage effect. Become. Thus, when the cooling cylinder 8 becomes low temperature, the temperature of the refrigerant | coolant which flows in into the refrigerant | coolant piping 57 of the condenser 20 in the above sterilization temperature rising process and sterilization holding | maintenance process becomes below 0 degree | times, Thereby, the condenser 20 There is a risk that the cooling water in the water flow pipe 58 will freeze. When freezing occurs in the water flow pipe 58, the peripheral parts of the condenser 20 are damaged, for example, the water saving valve 63 and the water flow pipe 58 are broken.
[0092]
Therefore, the microcomputer 46 executes anti-freezing control described below in the sterilization temperature raising step and sterilization holding step in the heat sterilization / holding operation. The flowchart of FIG. 10 shows a program of the microcomputer 46 relating to the freeze prevention control in this case. The microcomputer 46 determines whether or not the temperature of the hot gas return refrigerant from the cylinder cooler 11 and the hopper cooler 4 detected by the hot gas return sensor 62 in step S42 in FIG. Deciding.
[0093]
When the temperature of the hot gas return refrigerant detected by the hot gas return sensor 62 is higher than + 1 ° C., the control returns to the above-described control. When the temperature falls below + 1 ° C., the routine proceeds to step S43 and the cylinder hot gas valve 34 Opening is prohibited (OFF). Thereby, the inflow of the low-temperature refrigerant into the condenser 20 is stopped. Next, in step S44, it is determined whether or not the temperature of the hot gas return refrigerant detected by the hot gas return sensor 62 has risen to a return temperature, for example, + 30 ° C., and if not, the process returns to another control. When the temperature of the hot gas return refrigerant reaches +30 or more in step S44, the process proceeds from step S44 to step S45, and the opening of the cylinder hot gas valve 34 is permitted (ON).
[0094]
As a result, it is possible to prevent the temperature of the hot gas return refrigerant flowing into the condenser 20 from dropping below zero degree, so that it flows into the refrigerant pipe 57 of the condenser 20 in the sterilization temperature raising / holding step of the heat sterilization / holding operation. By the refrigerant, the cooling water in the water flow pipe 58 freezes, and it is possible to avoid inconvenience that causes the water saving valve 63 and the water flow pipe 58 to be destroyed.
[0095]
Next, when the sterilization holding process is completed, the microcomputer 46 switches the refrigerant circuit to the cooling cycle by the four-way valve 19 and proceeds to the cold holding pull-down process. This cold transfer is also displayed on the LED display 54.
[0096]
In the cold insulation pull-down process that continues from the sterilization holding process, cooling is started under the condition that the temperature falls below a predetermined temperature within a predetermined time. At this time, the macro computer 46 opens the cylinder cooling valve 24 and the hopper cooling valve 26 when the compressor motor current value is 5.8 A or less based on the output of the compressor motor current sensor 47. Since the temperature of both the cooling cylinder 8 and the hopper 2 is high, the load on the compressor 18 increases, and when the compressor motor current value increases and reaches 5.8 A (first upper limit value) or more, the hopper cooling valve 26 is closed. At this time, the cylinder cooling valve 24 is still opened. Since the hopper cooling valve 26 is opened, when the compressor motor current value gradually reaches 6.0 A (second upper limit value), the hopper cooling valve 26 is further closed. Since both the cooling valves 24 and 26 are closed, when the compressor motor current value drops and reaches 5.3 A (lower limit value) again, the cylinder cooling valve 24 and the hopper cooling valve 26 are opened. The Thereafter, by repeating this, the cooling cylinder 8 and the hopper 2 are gradually cooled, so that the compressor 18 is not overloaded. Finally, the cooling cylinder 8 and the hopper 2 are cooled to a temperature range of + 8 ° C. to + 10 ° C.
[0097]
Thus, at the start of the cold insulation pull-down process, both the cooling valves 24 and 26 are opened to start cooling of both the cooling cylinder 8 and the hopper 2, and when the compressor motor current value reaches 5.8A from this state, When the cylinder cooling valve 24 is closed and the compressor motor current value still increases to 6.0 A, the hopper cooling valve 26 is also closed and both the cooling valves 24 and 26 are closed. As a result, the time required for the cold insulation pull-down process can be shortened.
[0098]
Then, the process proceeds to a cooling process, and the microcomputer 46 turns on the compressor motor 18M, the cylinder cooling valve 24, and the hopper cooling valve 26 based on the outputs of the cylinder sensor 31 and the hopper sensor 32 so as to maintain this temperature in the cooling process. , OFF control. Then, when the stop switch SW5 is operated, the frozen dessert manufacturing apparatus SM stops its operation.
[0099]
Here, when the frozen dessert manufacturing apparatus SM is not operating in the winter or the like, that is, in a state where the power is turned on, if the outside air temperature decreases at night or the like, the water flow through the condenser 20 The cooling water in the pipe 58 is frozen. Therefore, there is a risk that the water-saving valve 63 and the water flow pipe 58 are damaged as described above. On the other hand, the hot gas return sensor 62 is provided at a position where the outside air temperature can be detected during the stop. Therefore, the microcomputer 46 executes anti-freezing control of the condenser 20 even when the operation is stopped.
[0100]
The flowchart of FIG. 12 shows a program related to the freeze prevention control of the microcomputer 46 during the operation stop. The microcomputer 46 detects that the hot gas return sensor 62 detects in step S46 on the condition that the operation is stopped and the power is turned on. In this case, whether the outside air temperature is higher than the freezing point as the lower limit value is + 1 ° C. or lower. Judgment is made.
[0101]
If the outside air temperature, which is the temperature detected by the hot gas return sensor 62, is higher than + 1 ° C., the stop is continued in step S49, and if it falls below + 1 ° C., the process proceeds to step S47 and the compressor 18 is started. The hopper hot gas valve 35 is opened using the four-way valve 19 as a heating cycle. Thereby, since hot gas flows into the condenser 20 via the hopper cooler 4, the cooling water in the water flow pipe 58 of the condenser 20 is heated.
[0102]
Next, the microcomputer 46 determines whether or not the temperature detected by the hot gas return sensor 62 in this step S48 (in this case, the temperature of the hot gas return refrigerant) has risen to a return temperature, for example, + 30 ° C. or higher. If not, the heating operation of the condenser 20 is continued. If the temperature of the hot gas return refrigerant reaches +30 or higher in step S48, it is determined that the condenser 20 has been sufficiently heated, and the process proceeds to step S49 to stop the operation.
[0103]
By such heating operation during stoppage, rupture / breakage of the water flow pipe 58 and the water saving valve 63 of the condenser 20 at a low outside air temperature can be avoided.
[0104]
In addition, numerical values, such as each temperature shown in the Example, are not limited to it, It shall determine suitably according to the function and performance of a frozen dessert manufacturing apparatus.
[0105]
【The invention's effect】
As described above, according to the frozen dessert manufacturing apparatus of the present invention, the hopper for storing and keeping the mix, the cooling cylinder for manufacturing the frozen dessert by cooling the mix appropriately supplied from the hopper while stirring, and the hopper are provided. The hopper cooler, the cylinder cooler provided in the cooling cylinder, the high-temperature refrigerant discharged from the compressor during the production of frozen desserts, condensed and decompressed, and then supplied to each cooler for cooling and the heat sterilization operation Sometimes the high-temperature refrigerant discharged from the compressor is supplied to each cooler and heated, and then a reversible cycle type cooling device that constitutes a heating cycle that flows to the condenser, and the high-temperature refrigerant to the hopper cooler and the cylinder cooler The temperature of the hopper hot gas valve and cylinder hot gas valve that respectively control the supply, and the temperature of the hopper and cooling cylinder are detected. The hopper sensor and the cylinder sensor, and the control means are configured to open and close the cylinder hot gas valve and the hopper hot gas valve alternately at the start of the heat sterilization operation based on the outputs of the cylinder sensor and the hopper sensor. As a result, the temperature of the cooling cylinder and the hopper are alternately increased stepwise, so that the amount of low-temperature liquid refrigerant flowing into the condenser at the start of the heat sterilization operation is reduced, and the liquid refrigerant is supplied to the compressor. Occurrence of an inhaled liquid bag can be effectively prevented.
[0106]
According to the invention of claim 2, in addition to the above, at the start of the heat sterilization operation, the control means opens only the cylinder hot gas valve to increase the temperature of the cooling cylinder, and then closes the cylinder hot gas valve, Instead, the control to open the hopper hot gas valve and increase the hopper temperature was repeated to gradually increase the temperature of the cooling cylinder and the hopper, so the temperature was lower than the hopper cooler at the start of the heat sterilization operation. The liquid refrigerant can be stored in the cooling cylinder, and the liquid back to the compressor can be more effectively eliminated.
[Brief description of the drawings]
FIG. 1 is a partially longitudinal perspective view of a frozen dessert manufacturing apparatus according to an embodiment of the present invention.
FIG. 2 is a refrigerant circuit diagram of a cooling device of the frozen confectionery manufacturing apparatus of FIG.
FIG. 3 is a block diagram of a control device of the frozen dessert manufacturing apparatus of FIG. 1;
4 is a front view of a control panel of the frozen confectionery manufacturing apparatus of FIG. 1. FIG.
FIG. 5 is a flowchart showing a microcomputer program of the control device of FIG. 3;
FIG. 6 is a flowchart showing a program of a microcomputer of the control device.
FIG. 7 is a flowchart showing a program of the microcomputer of the control device.
FIG. 8 is a timing chart for explaining a cooling operation of the frozen confectionery manufacturing apparatus of FIG. 1;
FIG. 9 is a flowchart showing a program of the microcomputer of the control device.
FIG. 10 is a flowchart showing a program of the microcomputer of the control device.
FIG. 11 is a timing chart for explaining the heat sterilization / cooling operation of the frozen dessert manufacturing apparatus of FIG. 1;
FIG. 12 is a flowchart showing a program of a microcomputer of the control device.
[Explanation of symbols]
2 hopper 4 hopper cooler 8 cooling cylinder 10 beater 11 cylinder cooler 18 compressor 19 four-way valve 20 water-cooled condenser 24 cylinder cooling valve 26 hopper cooling valve 31 cylinder sensor 32 hopper sensor 34 cylinder hot gas valve 35 hopper hot gas valve 38 Cylinder cooler sensor 46 Microcomputer 57 Refrigerant piping 58 Water flow piping 61 Changeover switch 62 Hot gas return sensor 65 Piping C Controller SM Frozen confectionery manufacturing device R Cooling device

Claims (2)

A hopper that stores and cools the mix, a cooling cylinder that manufactures frozen dessert by cooling the mix appropriately supplied from the hopper with stirring, a hopper cooler provided in the hopper, and a cooling cylinder provided in the cooling cylinder The cylinder cooler, the high-temperature refrigerant discharged from the compressor during the manufacture of the frozen dessert is condensed and decompressed, and then supplied to each of the coolers for cooling, and the high-temperature refrigerant discharged from the compressor during the heat sterilization operation is A reversible cycle type cooling device that constitutes a heating cycle that flows to the condenser after being supplied to each cooler and heated, and a hopper hot that controls the supply of high-temperature refrigerant to the hopper cooler and the cylinder cooler, respectively. Gas valve and cylinder hot gas valve, and hopper for detecting temperatures of the hopper and cooling cylinder, respectively Comprising a sensor and a cylinder sensor, and control means,
The control means, at the start of the heat sterilization operation, alternately opens and closes the cylinder hot gas valve and the hopper hot gas valve based on the outputs of the cylinder sensor and the hopper sensor, thereby controlling the temperatures of the cooling cylinder and the hopper. A frozen confectionery manufacturing apparatus characterized by being raised step by step alternately. At the start of the heat sterilization operation, the control means opens only the cylinder hot gas valve to raise the temperature of the cooling cylinder, then closes the cylinder hot gas valve, and instead opens the hopper hot gas valve. The apparatus for producing frozen dessert according to claim 1, wherein the temperature of the cooling cylinder and the hopper is raised stepwise by repeating the control for raising the temperature of the hopper.

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