JP4030274B2 - dishwasher - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dishwasher.
[0002]
[Prior art]
Conventionally, in a dishwasher, washing water (water in which detergent is dissolved) stored in a washing tank is heated to a predetermined washing temperature by a heater, and the heated washing water is sent to a nozzle by a pump, and the dishes are washed by the nozzle. Wash the dishes by spraying water, rinse with multiple rinses, and at the last rinse of multiple rinses, heat the rinse water (tap water) stored in the washing tank to a predetermined high temperature rinse temperature. A configuration is known in which this heated water is applied to tableware.
[0003]
In addition, in such a dishwasher, when an operation to start operation is performed, the operation start operation is performed as one of the washing operation courses separately from the normal course in which washing is immediately started by the operation of the pump. Some with a reserved course that starts washing after several hours are also known. By providing this reservation course, for example, cleaning operation can be performed using midnight power with a low electricity bill.
[0004]
In this reservation course, the following operation is performed so that the dirt attached to the tableware does not dry and stick during the waiting period. That is, when an operation for starting operation is performed, water is supplied immediately, and when the water supply is finished, the pump is operated for a short time (for example, several tens of seconds) to spray water on the dishes to wet the dishes. Then, during a waiting period, every time a predetermined time (for example, several tens of minutes) elapses, the pump is operated for a short time to wet the dishes.
[0005]
Furthermore, in such a dishwasher, it is conceivable to connect hot water supply equipment such as a water heater to supply hot water into the washing tank. In this case, in order to throw away the remaining water (cooled water) in the pipe from the water heater to the dishwasher, first, the water supply / drainage operation is performed, and then water is supplied to bring the hot water from the water heater into the washing tank. Try to accumulate.
[0006]
Furthermore, in such a dishwasher, during the washing operation, it is conceivable to display the remaining time until the washing operation is completed.
[0007]
[Problems to be solved by the invention]
The above dishwasher has the following problems.
[0009]
Salary When it is set as the structure connected to a hot water installation, there exists a possibility of wasting time and water, if the above water supply / drainage operations are not performed at an appropriate place.
[0011]
The present invention relates to a dishwasher and aims to solve such problems.
[0012]
[Means for Solving the Problems and Effects of the Invention]
The dishwasher according to claim 1 of the present invention is connected to a hot water supply facility, and sprays hot water introduced from the hot water supply facility and stored at the bottom of the washing tank onto the tableware by the operation of the washing means, thereby washing the dishes. And the operation of the water supply means into the washing tank A water supply process for supplying water from the hot water supply facility After that, a normal course in which the washing means is immediately operated to start washing dishes, and into the washing tank. Water supply process for supplying water from the hot water supply facility The dishwasher can start the washing of the dishes after waiting for a predetermined waiting period, and can selectively execute a reservation course for operating the washing means for a short time to wet the dishes at a predetermined point in the waiting period. In
Drainage means for draining from the washing tank;
To the washing tank for washing in the normal course A water supply process for supplying water from the hot water supply facility Before, the water supply means and the drainage means are operated to enter the cleaning tank. From the water heater Drain water from the water supply and the washing tank, Performing a preparatory step of throwing away the remaining water accumulated in the pipe between the hot water supply facility and the dishwasher; To the washing tank for washing in the reservation course A water supply process for supplying water from the hot water supply facility Before, without operating the water supply means and the drainage means, into the cleaning tank From the water heater Do not supply water or drain water from the washing tank That is, do not perform the preparation process And a water supply / drainage control means.
[0016]
In this configuration, even if the hot water supply equipment is connected and hot water is introduced into the washing tub, before supplying water to the washing tub for the first time, water is supplied and drained, and the hot water supply equipment and dishwasher are used. Don't throw away the water remaining in the piping between the two. Supplying and draining water at appropriate places.
[0017]
That is, in the normal course, water is supplied and drained prior to the first water supply for washing, and the remaining water in the pipe is discarded. Therefore, warm water can be reliably used for washing, and a high washing effect can be obtained.
[0018]
On the other hand, in the reserved course, water supply / drainage is not performed prior to water supply before the standby period, which is the first water supply. This is because the operation of the cleaning means during the waiting period is to wet the tableware to prevent the dirt from sticking to it, and it is sufficient that the dirt attached to the tableware contains moisture, and the water applied to the tableware is not hot water. This is because there is no problem. In this way, in the reservation course, since no water supply / drainage is performed, time and water can be eliminated.
[0019]
The water supply and drainage may be performed simultaneously or not simultaneously.
[0033]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of a dishwasher according to the present invention will be described with reference to the drawings. The left and right expressions are based on the front view of the dishwasher.
[0034]
As shown in FIG. 1, the dishwasher 1 of this embodiment is what is called a desktop type, and is installed in the space A (between a wall and a sink) next to the sink 101 of the sink 100.
Moreover, the front of the dishwasher 1, that is, the door 2 is installed so as to face the front of the sink 100, and the user can easily put in and out the dishwasher 1.
[0035]
The dishwasher 1 is different from a conventional tabletop dishwasher in outer dimensions, and the width dimension is considerably smaller than the depth dimension, and the width: depth = 1: 1.5 or more. Specifically, the lateral width W is about 335 mm, the depth D is about 520 mm, and the height H is about 520 mm. (See Figures 1 to 3)
Four legs 4 are provided on the bottom of the cabinet 3 on the front, rear, left and right. The width X of the left and right legs 4 is about 190 mm. A dimension Y (hereinafter referred to as a side surface-leg dimension) between one side surface of the cabinet 3 and the outermost side of the bottom surface of the leg 4 far from the one side surface is about 280 mm.
[0036]
Generally, in a commercially available sink, the narrowest space A next to the sink is 150 mm. Since a dishwasher needs to be able to wash a 270 mm platter, it is extremely difficult to realize a dishwasher that can be installed in this space. The next narrowest space A next to the sink is 300 mm. Therefore, in order to be able to install in a 300 mm space where one side is a wall, the above-mentioned side surface-leg size needs to be 300 mm or less.
[0037]
If the width W is increased, the width X of the left and right legs 4 is reduced due to the relationship between the side surface and the leg size, and the dishwasher 1 cannot be supported stably. Therefore, in order to ensure stable support, the lateral width W is preferably 350 mm or less. Furthermore, in order to accommodate a 270 mm platter, it is necessary to design the lateral width W to be 300 mm or more. Therefore, in the tabletop dishwasher 1 of the present invention, the width W is preferably 300 mm or more and 350 mm or less.
[0038]
By adopting the dimensional configuration as described above, even in a sink that does not have sufficient space A next to the sink 101, the door 2 can be installed in a state in which it faces the front of the sink 100 (facing the same direction). It becomes.
[0039]
A cleaning tank 5 is disposed in the cabinet 3. The washing tank 5 includes a resin tank 7 having a tableware inlet 6 formed on the front surface, and a corrosion-resistant metal, for example, stainless steel panel 8 attached so as to cover the upper inner wall of the resin tank 7. .
[0040]
The resin tank 7 is formed by combining an upper tank 7a whose front and lower surfaces are opened and a lower tank 7b whose upper surface is opened. The panel 8 has a top surface, a rear surface depending from the rear edge of the top surface, and a side surface depending from both side edges of the top surface. The lower end 8a of the panel 8 is located below the joint between the upper tank 7a and the lower tank 7b. That is, the joint portion is covered with the panel 8 so that water does not easily leak from the joint portion during cleaning. The washing tank 5 has a width dimension smaller than the depth dimension in accordance with the outer shape of the cabinet 3. Specifically, the width is about 290 mm, the depth is about 450 mm, and the height is about 460 mm.
On the bottom surface of the cleaning tank 5, a water storage tank 9 is formed by deepening a part of the bottom. This water tank 9 is formed on the left side of the bottom front portion. The water tank 9 is connected to a cleaning / drainage pump 10 (hereinafter abbreviated as a cleaning pump). A residue filter 11 that collects residues from the tableware is detachably provided at the upper portion of the water tank 9. A handle 11 a is provided on the front side of the residue filter 11.
[0041]
On the bottom surface of the washing tank 5, the rear portion of the water storage tank 9, that is, the portion from the center of the right side to the rear side is raised higher than the left side portion to form a raised portion 12. A long nozzle base 13 is disposed in the raised portion 12 in the longitudinal direction (front-rear direction). The nozzle base 13 is hollow to form a flow path, and is connected to the discharge side of the cleaning pump 10. The cleaning pump 10 is attached to the outer bottom surface of the cleaning tank 5 and the back surface of the raised portion 12.
[0042]
A front nozzle shaft 14 is formed on the top surface of the tip of the nozzle base 13, and a front nozzle arm 15 is rotatably supported on the front nozzle shaft 14. Further, a rear nozzle shaft 16 is formed on the upper surface on the slightly rear side of the center of the nozzle base 13, and a rear nozzle arm 17 is rotatably supported on the rear nozzle shaft 16. The front nozzle arm 15 is mainly for cleaning dishes stored on the front side in the cleaning tank 5, and a plurality of nozzles 15 a having injection ports are provided on the upper surface. The rear nozzle arm 17 is mainly for cleaning tableware accommodated on the rear side in the cleaning tank 5, and a plurality of nozzles 17 a each having an injection port are provided on the upper surface.
[0043]
Thus, when the cleaning pump 10 performs a cleaning operation at the time of cleaning, the water stored in the bottom of the cleaning tank 5 is sent to the nozzle base 13 by the cleaning pump 10, passes through the nozzle base 13 and the front nozzle arm 15 and the rear nozzle. It is sent to the nozzle arm 17. Thereby, the nozzle arms 15 and 17 spray water upward while rotating, and water is poured on the tableware stored in the tableware basket (described later), thereby cleaning the tableware.
[0044]
Further, when the cleaning pump 10 performs a draining operation at the time of draining, the water at the bottom of the cleaning tank 5 is discharged to the outside through the drain hose 18. In the case of a table-type dishwasher, the tip of the drain hose 18 is put into the sink 101, so that it is drained into the sink 101.
[0045]
The tip 13a of the nozzle base 13 is slightly bent toward the center, and the portion 13b where the rear nozzle shaft is formed slightly protrudes toward the center. As a result, the center of the front nozzle arm 15 (front nozzle shaft 14) and the center of the rear nozzle arm 17 (rear nozzle shaft 16) are positioned at the center in the left-right direction in the cleaning tank 5. Further, the tip portion 13 a of the nozzle base 13 protrudes above the residue filter 11. In addition, a space B for removing the residue filter 11 is opened between the residue filter 11 and the nozzle base 13. More specifically, the space B is secured by disposing the nozzle base 13 on the raised portion 12.
[0046]
In the case of the cleaning tank 5 that is vertically long and narrow in width, the nozzle arms 15 and 17 cannot be so long because they are restricted by the width. For this reason, unless the front nozzle arm 15 is disposed sufficiently forward, the front tableware cannot be sufficiently cleaned. Further, considering the ease of attaching and detaching the residue filter 11, the water storage tank 9 must be disposed at the front portion of the cleaning tank 5. In the above configuration, since the nozzle base 13 is extended to above the residue filter 11, that is, the water storage tank 9 while securing the removal space B of the residue filter 11, the front nozzle shaft 14, that is, the front nozzle arm is extended. 15 can be disposed sufficiently on the front side, and the front tableware can be sufficiently washed. In addition, the residue filter 11 can be easily attached and detached.
[0047]
In the raised portion 12, a water supply nozzle 19 is provided on the left side of the rear end portion of the nozzle base 13. The water supply nozzle 19 includes a water supply port 20 formed integrally with the cleaning tank 5 and a water supply cover 21 that covers the water supply port 20. The water supply nozzle 19 is connected to the water supply hose 22, and the water sent from the water supply hose 22 is supplied from the water supply nozzle 19 into the cleaning tank 5. Thereby, water is accumulated in the cleaning tank 5.
[0048]
A heater 23 (seeds heater) extending in the front-rear direction from the rear part to the front part of the center is disposed in the right part (position adjacent to the right side of the nozzle base 13) at the bottom of the cleaning tank 5. The heater 23 warms the water stored at the bottom of the cleaning tank 5 during cleaning. Further, during drying, the wind sent to the cleaning tank 5 and the cleaning tank 5 is heated by a blower (described later). The heater 23 has a double loop shape including an outer loop 23a and an inner loop 23b in order to increase the heating area, the rear end portion 23c is bent to the right, and the terminal portion 23d is a rear portion of the cleaning tank 5. It comes out of the tank from the side wall. In the cleaning tank 5 having a narrow lateral width, the side wall side has more space than the rear wall side, and the terminal portion 23d is provided on the side wall side having the margin, so that the terminal portion 23d interferes with other components. Hard to become.
[0049]
An intake chamber 24 is provided behind the heater 23 and in the vicinity of the lower portion of the rear wall of the cleaning tank 5. An intake port 24 a into the cleaning tank 5 is provided at the lower front portion of the intake chamber 24. A blower device 25 including a blower fan 25 a is provided at a position on the right rear portion (next to the wash pump) on the outer bottom surface of the wash tank 5. Outside air is taken in by the operation of the blower 25 and sent to the intake chamber 24, and is sent as dry air into the cleaning tank 5 from the intake port 24a. The inner top surface 24b of the intake chamber 24 has a spherical shape, and the wind blown into the intake chamber 24 from below to above is smoothly sent to the intake port 24a (see FIG. 7). Moreover, since the outer top surface 24c is also formed in a spherical shape, it is difficult for water to remain on the outer top surface 24c after cleaning. As described above, since the terminal portion 23d of the heater 23 protrudes from the side wall of the cleaning tank 5 to the outside of the tank, even if the intake chamber 24 is behind the heater 23, it does not get in the way.
[0050]
An upper portion and a front portion of the heater 23 are covered with a heater cover 26. The heater cover 26 is made of a corrosion-resistant metal such as stainless steel. The rear end of the heater cover 26 is connected to the intake port 24a. On the upper surface 26a of the heater cover 26, a plurality of louvers 27 projecting downward are provided in two rows. A large number of small round holes 28 are opened in the front surface 26 b of the heater cover 26. Conventionally, the upper surface 26a of the heater cover 26 has been formed with many small round holes similar to the front surface 26b. However, the tip portion of the chopsticks enters the heater cover 26 through the round holes and comes into contact with the heater 23. There was a risk of it. Here, by forming the louver 27, it is possible to prevent the tip portion of the chopsticks from entering.
[0051]
When drying, the blower 25 and the heater 23 operate. The air sent into the cleaning tank 5 by the operation of the blower 25 is warmed and raised through the heater 23, hits the tableware on the upper side, deprives moisture from the tableware, and then the exhaust port provided in the door 2 (To be described later) is discharged outside the machine.
[0052]
The opening direction of the louver 27 is the same as the flow direction of the wind from the intake port 24a. That is, the opening of the louver 27 is made not to face the direction of the wind flow. When the opening direction of the louver 27 is directed to the flow direction of the wind, the wind flows along the louver 27, the momentum of the wind increases, and the warm wind does not hit the tableware in the washing tank 5 and exhausts the front surface. Exhaust from the mouth (described later). In this respect, the opening of the louver 27 is prevented from being directed in the wind flow direction, so that the above phenomenon can be prevented.
[0053]
A water level detection chamber 29 is provided outside the right wall surface on the front side of the cleaning tank 5. The water level detection chamber 29 is connected to the water storage tank 9 via a connection hose (not shown). A float (not shown) is arranged in the water level detection chamber 29, and the water level in the cleaning tank 5 is detected by detecting the rise in the float water level accompanying the rise in the water level in the cleaning tank 5. . In the case of the cleaning tank 5 having a narrow width, the side wall side has more space than the rear wall side, and the water level detection chamber 29 is provided on the side wall side with a margin. Difficult to interfere with components. Further, since the water level detection chamber 29 is provided outside the wall surface far from the water storage tank 9, bubbles generated in the cleaning tank 5 are unlikely to enter the water level detection chamber 29, and the water level detection accuracy due to the influence of the bubbles is low. Can be prevented.
[0054]
Now, the tableware stored in the washing tank 5 is held in the tableware basket 30. The tableware basket 30 is formed in a basket shape with a plurality of wires. The tableware basket 30 is mainly composed of a lower basket 31 that holds a plate and a bowl, and an upper basket 32 (in a shelf shape) that is provided above the rear portion of the lower basket 31 and mainly holds a cup, hot water, and the like. Composed. The tableware basket 30 has a slim shape in accordance with the outer shape of the cleaning tank 5. That is, the width dimension is considerably smaller than the depth dimension.
[0055]
In the case of a slim dishwasher having a considerably narrow width with respect to the depth, such as the dishwasher 1 of the present embodiment, it is preferable to provide the upper basket 32 above the rear portion of the lower basket 33. That is, most of the tableware basket 30 is pulled out to the back surface of the door 2 with a part of the rear part left in the cabinet 3, but when the tableware basket 30 is vertically long, it is easy to put the tableware to the rear. Therefore, the amount of drawer increases, so the weight of the tableware makes it easy for the dishwasher 1 body to fall forward. Here, by arranging the upper basket 32 at the rear, the center of gravity of the tableware basket 30 in the state in which the tableware is accommodated can be moved further, and the dishwasher when the tableware basket 30 is pulled out in the state in which the tableware is accommodated. One body can be prevented from falling. Even if the upper basket 32 remains in the installed state, it is easy to put tableware in the lower basket 31.
[0056]
The lower basket 31 is provided with various holding portions corresponding to the types of tableware. A platter holding part 33 is provided in the center of the front part. The platter holding portion 33 is a plurality of a pair of pins 34 whose upper portions are expanded in a reverse letter C shape in the front-rear direction, and the plates are erected and held by sandwiching the plates between adjacent pairs of pins 34. To do. A teacup holding part 35 is provided on the right rear side of the platter holding part 33. The teacup holding portion is a plurality of gates 36 having a central shape shaped like a bowl, arranged in the front-rear direction, and holds and stands upright with a teacup sandwiched between adjacent gates 36. The teacup holding unit 35 normally holds a teacup, but is configured to hold a bowl. A soup bowl holding part 37 is provided on the rear left side of the platter holding part 33. The soup bowl holding portion 37 is formed by arranging a plurality of square gates 38 inclined slightly rearward in the front-rear direction, and holds the soup bowl upright between adjacent gates 38. The front and side portions of the platter holding portion 33, that is, the front peripheral portion of the lower basket are small plate holding portions 39. The small plate holding part 39 is provided with a gate 40 for holding the small plate with the outer frame of the basket.
[0057]
Between the platter holding part 33 and the soup bowl holding part 37, a resin stand 41 for accommodating chopsticks, spoons and the like is detachably attached. The left side surface of the stand 41 is close to the left outer frame of the lower basket 31, and the outer frame is taller than the stand 41 corresponding to the stand 41 and slightly wider than the depth of the stand 41. A wide gate 42 is formed. The gate 42 prevents chopsticks and the like housed in the stand 41 from falling outside the lower basket 31.
[0058]
A frame 43 is provided at the rear portion of the lower cage 31 so as to surround the rear portion of the upper cage 32. The frame 43 includes a right frame 43a, a left frame 43b, and a rear frame 43c. The upper car 32 includes a front car 44 constituting the front part of the upper car 32 and a rear car 45 constituting the rear part. The rear basket 45 is supported by a support member 46 formed from the rear frame 43c in a slightly inclined state so that the rear side is lowered in the installed state. The support member 46 can be turned upward from the installed state with the fulcrum as a fulcrum. The front basket 44 is supported by a support portion 47 provided at the front end of the rear basket 45, and in the installed state, is in a state of being slightly inclined so that the rear side is lowered in the same manner as the rear basket 45. Further, it can be rotated upward with the support portion 47 as a fulcrum.
[0059]
When putting a large tableware under the upper basket 32, the upper basket 32 may get in the way. In this case, the upper basket 32 can be removed. That is, first, the front basket 44 is rotated and stacked on the rear basket 45. Next, the rear basket 45 is rotated in a state where the front basket 44 overlaps and leans against the rear frame 43c. In this way, after the upper basket 32 is folded in two, it is leaned against the rear frame 43c and held upright.
[0060]
A gap C is provided between the right end of the upper basket 32 and the right outer frame (right frame 43a). The gap C allows the upper part of the cutting board to escape when the cutting board is stood at the right end of the lower basket 31.
[0061]
Among the upper baskets, the rear basket 45 has cups arranged in two rows, and four standard cups are arranged in one row. The rear basket 45 can accommodate a total of eight standard cups. The rightmost cup in each row is in a state in which a part of the cup protrudes into the gap C, but the side surface of the cup can be supported by the right frame 43a, so that it is stably supported. In addition, when a cutting board is accommodated in the clearance gap C, the rightmost cup cannot be placed, and six cups can be accommodated.
[0062]
On the other hand, since there is no frame 43 on the left and right sides of the front basket 44, frame portions 48 are provided on both side ends of the front basket 44. For this reason, in the front basket 44, the gap C cannot be used even if the cutting board is not accommodated. Therefore, it is not possible to place four cups in the same manner as the rear basket 45. Here, the right end portion of the front basket 44 is extended so as to slightly protrude to the front side, and an overhang portion 49 is provided. Then, the rightmost cup is shifted slightly before the left adjacent cup so as to be accommodated (see FIG. 4). Thus, four cups can be arranged without using the gap C portion.
[0063]
In the dishwasher 1 of this embodiment, it is set as the structure which can draw out the said tableware basket 30 to the back side of the door 2 in the state which opened the said door 2. As shown in FIG. For this reason, rollers 50 are provided at the four corners of the bottom of the lower basket 31. In addition, rails 51 on which the tableware basket 30 is supported in the cleaning tank 5 and the roller 50 rolls are provided at the lower portions of both side walls of the cleaning tank 5. The structure on the door 2 side will be described later.
[0064]
Now, in the lower basket 31, the soup bowl holding portion 37 accommodates tableware in a relatively dense state. This is because in the soup bowl holding portion 37, soup bowls with deep bottoms are arranged with few gaps. On the other hand, tableware is accommodated in the bowl holding portion 35 in a relatively sparse state. This is because the bowls with a shallow bottom compared to the soup bowl are arranged with some margin (gap). The bowl holding unit 35 has a margin in consideration of accommodating the bowl.
[0065]
Therefore, in the upper basket 32, the water sprayed from the rear nozzle arm 17 reaches the cup accommodated above the teacup holding part 35, that is, on the right side. There is a risk that water will not reach the contained cup sufficiently.
[0066]
In the dishwasher 1 of the present embodiment, the auxiliary nozzle body 52 is provided at the lower part of the inner surface of the left side wall of the cleaning tank 5 in order to clean the cup accommodated on the left side of the upper basket 32. The auxiliary nozzle body 52 has a long shape extending in the front-rear direction, and four nozzles 52a having injection ports are provided on the front surface. These nozzles 52 a spray water toward the cup accommodated on the left side of the upper basket 32. A connection port 53 is provided at the rear end of the auxiliary nozzle body 52, and one end of the water supply pipe 54 is connected thereto. The other end of the water supply pipe 54 is connected to the upper surface of the rear end of the nozzle base 13. The water supply pipe 54 extends upward along the inner surface of the rear wall of the cleaning tank 5 from the connection port with the nozzle base 13, then extends horizontally in the left direction, and the auxiliary nozzle body at the left rear corner portion of the cleaning tank 5. It is configured to be connected to 52 connection ports 53.
[0067]
Thus, the storage state of the tableware of the lower basket 31 is dense, and the upper nozzle 32 is located in the upper basket 32 region (the left region) where water from the rear nozzle arm 17 is difficult to hit because it is above this region. Since water is jetted, the cup placed in this portion can be sufficiently washed.
[0068]
In addition, since the water pipe 54 is disposed in the cleaning tank 5, even if the auxiliary nozzle body 52 and the nozzle base 13 are not sufficiently connected and sealed, even if water leaks from this portion, It only leaks into the cleaning tank 5 and does not leak out of the machine. Moreover, since the water supply pipe 54 is connected to the auxiliary nozzle body 52 on the side wall of the cleaning tank 5 so as to be turned from the rear wall of the cleaning tank 5, the water supply pipe 54 may cross the rail 51. In addition, the operation of pulling out and storing the tableware basket 30 is not hindered by the water pipe 54.
[0069]
The connection position of the water supply pipe 54 to the nozzle base 13 is set in the vicinity of the water supply nozzle, and the water supply pipe 54 and the water supply cover 21 are both integrally formed of resin.
[0070]
The lower end of the door 2 that covers the front surface of the cabinet 3, that is, the tableware inlet 6 is supported so as to be openable and closable, and opens forward with the lower end as an axis. A handle 55 is provided at the upper center of the front surface of the door 2, and exhaust ports 56 are provided on both sides of the handle 55.
[0071]
At both ends of the back surface of the door 2, roller receivers 57 that receive the roller 51 when the tableware basket 30 is pulled out to the back surface of the door 2 when the door is opened are provided. The roller receiver 57 extends in the vertical direction of the door 2. The roller receiver 57 is formed by raising the back surface of the end portion of the door 2 rearward from the center portion.
[0072]
As shown in FIG. 12, when the tableware basket 30 is completely pulled out, the roller 50 in front of the tableware basket 30 is placed on the roller receiver 57, and the rear roller 50 is placed on the rail portion 51.
[0073]
An exhaust air passage 59 to the exhaust port 56 is formed in the upper part of the back surface of the door 2 by the back surface of the door 2 and the exhaust cover 58. The exhaust air passage 59 has a substantially U-shape connecting both the exhaust ports 56, and a wind outlet port 60 from the cleaning tank 5 is provided on the lower surface of the center. Exhaust gas from the inside of the cleaning tank 5 enters the exhaust air passage 59 through the outlet port 60, passes through the exhaust air passage 59, and is discharged from both exhaust ports 56 to the outside of the machine.
[0074]
Here, since high-temperature steam is discharged from the exhaust port 56 at the time of drying, a certain distance must be provided between the exhaust port 56 and the handle 55 from the viewpoint of safety. For this reason, in the case of the dishwasher 1 of this embodiment with a narrow lateral width, since the lateral width of the door 2 is narrow, the exhaust port 56 inevitably approaches the end of the door 2. In this case, as shown in FIG. 11, both ends 58 a of the exhaust cover 58 protrude from the roller receiver 57 on the back surface of the door 2. In the present embodiment, the surface of the exhaust cover 58 and the surface of the roller receiver are substantially flush with each other, and the end 58a of the exhaust cover 58 also serves as the roller receiver 57. Does not interfere with the withdrawal to the back.
[0075]
A temperature sensor 61 is disposed on the outer surface of the lower portion of the right side wall of the cleaning tank 5 and at a position behind the water level detection chamber 29 (see FIG. 5). This temperature sensor 61 is, for example, a thermistor, and detects the temperature of the water stored at the bottom of the washing tank 5 when it is easy to wash. Moreover, it is for detecting the atmospheric temperature in the washing tank 5 at the time of drying.
[0076]
FIG. 13 is a plan view of the operation panel 62 provided below the door 2 of the dishwasher 1. The operation panel 62 includes a power switch 63, a start key 64, a course selection key 65, and a drying course selection key 66. Further, a plurality of course indicator lamps 67 indicating the cleaning operation course selected by the course selection key 65, a plurality of drying course indicator lights 68 indicating the drying operation course selected by the drying course selection key 66, and the remaining time are displayed as numerical values. A display 69 for hot water and a hot water supply indicator lamp 70 indicating selection of hot water supply or water supply are provided. In FIG. 13, the display 69 is a segment display, but may be another display using a dot matrix or the like. Further, the start key 64 also serves as a pause key. When the start key 64 is pressed during the driving operation, the operation is temporarily stopped at that point, and when the start key 64 is pressed again from that state, Operation is resumed from the continuation at the point of interruption.
[0077]
The washing operation course is a course from washing to drying, and five courses of “standard”, “speedy”, “high temperature 80 ° C.”, “steam”, and “reservation” are prepared. Here, courses other than “reservation” correspond to the normal course of the present invention. The drying operation course is a course in which only drying is performed, and three courses of “drying 60 minutes”, “drying 20 minutes”, and “crisp and finish” are prepared.
[0078]
The course selection key 65 is used to select a washing operation course, and at the same time, sets whether the dishwasher 1 is connected to a water tap or a water heater. That is, the user operates the course selection key 65 to select the washing operation course, and when the dishwasher 1 is connected to the water heater, the user sets the hot water supply and connects the water heater. The dishwasher 1 is informed. At this time, the hot water supply indicator lamp 70 is turned on.
[0079]
FIG. 14 is an electric system configuration diagram of a main part of the dishwasher 1 of the present embodiment. The control unit 71 is mainly configured by a microcomputer including a CPU 72, a ROM 73, a RAM 74, a timer 75, and the like. The ROM 73 stores a control program for performing operations as described below. The functions described later are achieved by the CPU 72 executing various calculations and processes according to this control program. An operation signal is input to the control unit 71 from the power switch 63, start key 64, course selection key 65, drying course selection key 66, etc., an opening / closing detection switch 76 for detecting opening / closing of the door 2, and the temperature sensor 61. A detection signal is input from a water level switch 77 that detects the water level in the cleaning tank 5. In the present embodiment, the temperature sensor 61 detects the temperature in 0.5 ° C. steps. The control unit 71 causes the display unit 69 to perform a predetermined display, and controls lighting of the course display lamp 67, the dry course display lamp 68, and the hot water supply display lamp 70. Further, the buzzer 78 is sounded as necessary. Further, the control unit 71 controls operations of the water supply valve 80, the cleaning pump 10, and the blower fan 25a via the load driving unit 79.
[0080]
Now, the dishwasher 1 of this embodiment performs a washing | cleaning process, a rinse process, a high temperature rinse process, and a drying process in order in washing | cleaning operation | movement, and demonstrates the fundamental operation | movement of these processes.
[0081]
In the cleaning process, the heater 23 is operated to heat the cleaning water in the cleaning tank 5, and the cleaning pump 10 is operated to clean the cleaning water from the front nozzle arm 15, the rear nozzle arm 17, and the auxiliary nozzle body 52. Spray the dishes and wash the dishes. When the temperature of the washing water reaches a predetermined washing temperature (for example, 58 ° C.), the heater 23 and the washing pump 10 are stopped to finish washing. However, when the washing temperature is reached earlier than the minimum washing time (for example, 9 minutes), washing is performed until the minimum washing time is reached.
[0082]
In the rinsing process, the washing pump 10 is washed without operating the heater 23, and the rinsing water is sprayed on the dishes to rinse the dishes. And when predetermined time (for example, 1 minute) passes, the washing pump 10 will be stopped and a rinse will be complete | finished.
[0083]
In the high temperature rinsing process, the heater 23 is operated to heat the rinsing water in the cleaning tank 5 and the cleaning pump 10 is cleaned to spray the rinsing water onto the dishes to rinse the dishes. When the temperature of the cleaning water reaches a predetermined high temperature rinsing temperature (for example, 70 ° C.), the heater 23 and the cleaning pump 10 are stopped to end the high temperature rinsing. However, when the high temperature rinsing temperature is reached earlier than the minimum rinsing time (for example, 5 minutes), the high temperature rinsing is performed until the minimum rinsing time is reached.
[0084]
In the drying process, the blower 25 is operated to send outside air into the cleaning tank 5, the air is heated by the operation of the heater 23, and the air is applied to the tableware to dry the tableware. And if predetermined | prescribed drying time (for example, 20 minutes) passes, the air blower 25 and the heater 23 will be stopped, and drying will be complete | finished.
[0085]
Next, a characteristic operation of the dishwasher 1 according to the embodiment of the present invention will be described.
[0086]
When the dishwasher 1 is connected to a water heater and hot water is supplied into the washing tank 5, if cold water remains in the pipe between the water heater and the dishwasher 1, Since this cold water is supplied into the washing tank 5 by the first water supply, sufficiently hot water cannot be used for washing. For this reason, prior to water supply, it is necessary to supply and drain water and to discard such residual water.
[0087]
In the dishwasher 1 of this embodiment, it controls so that such a residual water process may be performed appropriately, and, below, this control operation | movement is demonstrated according to the flowchart of FIG.
[0088]
When the start key 64 is pressed and the operation is started, the control unit 71 determines whether or not a reserved course is set (step S1). If it is determined that no reserved course is set, that is, a course other than the reserved course is set, it is next determined whether water supply is set or hot water supply is set (step S2).
[0089]
If the water supply is set, the process proceeds to the water supply process. On the other hand, when the hot water supply is set, the preparation process is executed before shifting to the water supply process (step S3).
[0090]
That is, in this preparation process, the control unit 71 opens the water supply valve 80 and supplies water for a predetermined time. At the same time, the cleaning pump 10 is drained to discharge the water supplied into the cleaning tank 5. For example, the water supply valve 80 is continuously opened for 52 seconds, and the cleaning pump 10 performs an intermittent drainage operation of 15 seconds drainage operation-10 seconds stop-12 seconds drainage operation after 15 seconds from the start of water supply. By this preparation process, residual water accumulated in the pipe between the water heater and the dishwasher 1 is discarded.
[0091]
Next, a water supply stroke is executed (step S4). The controller 71 opens the water supply valve 80 (if the hot water supply is set, the water supply valve 80 is continuously opened), and supplies water (hot water) into the cleaning tank 5. When the water level switch 77 detects that the predetermined cleaning water level has been reached, the water supply valve 80 is closed. A detergent is put into the cleaning tank 5 by the user during operation, and water (cleaning water) in which the detergent is dissolved is stored in the cleaning tank 5 by this water supply process.
[0092]
When the water supply process is completed, a cleaning process is executed (step S6). In the washing process, as described above, the heater 23 and the washing pump 10 are operated to wash the dishes. Thereafter, a draining process, a rinsing process, a high temperature rinsing process, and a drying process are sequentially performed (steps S7 and S8).
[0093]
Now, when it determines with the reservation course being set by previous step S1, the control part 71 transfers to a water supply process, without performing a preparation process irrespective of water supply setting or hot water supply setting. And if a water supply process is completed, a standby process will be performed (step S9).
[0094]
This standby process does not immediately shift to the cleaning process after the water supply process, but waits for a predetermined standby period (for example, 4 hours). During the standby process, the control unit 71 causes the cleaning pump 10 to perform a cleaning operation for a short time (for example, 20 seconds) every predetermined time (for example, 30 minutes), and irrigates the tableware to wet the tableware. This prevents dirt adhering to the tableware from drying and sticking to the tableware during the waiting period.
[0095]
Then, when the standby period elapses, the control unit 71 finishes the standby process and proceeds to the cleaning process.
[0096]
In this way, in a normal course (course other than reservation) that starts washing immediately after water supply in the water supply process, water is supplied and drained prior to the water supply process, and the remaining water in the piping is discarded. I am doing so. Therefore, high-temperature water sufficient for washing dishes in the washing process can be used reliably, and a high washing effect can be obtained.
[0097]
On the other hand, in the reserved course, the washing operation of the washing pump 10 in the standby process is for wetting the dishes and preventing the sticking of dirt, and the temperature of the water applied to the dishes may be low. Prior to this, water supply and drainage are not performed. Therefore, waste of time and water can be eliminated.
[0098]
Now, in the dishwasher 1 according to the embodiment of the present invention, when dishes are added by the user during the waiting process in the reservation course described above, the dirt of the added dishes is prevented from drying out during the waiting process. Control is in progress. This control operation will be described with reference to the flowchart of FIG.
[0099]
First, when entering a standby stroke (a standby period), the control unit 71 sets a flag for instructing a cleaning operation of the cleaning pump 10 and resets the timer 2 and the total timer, and then starts the timer 2 and the total timer. (Step S11). In FIG. 16, the set is represented by “1” and the reset is represented by “0”.
[0100]
Next, if the door 2 is not opened due to the addition of tableware or the like, the cleaning pump 10 is caused to perform a cleaning operation based on the determination that the flag is set in step S17 (step S18). Then, the timer 1 is reset and started (step S19). Further, the flag is reset (step S20). And when 20 seconds are counted by the timer 1, the control part 71 stops the washing | cleaning pump 10 (step S21, S22). Also, the timer 1 is stopped.
[0101]
In this way, the cleaning pump 10 performs a cleaning operation for a short time, and by this operation, cleaning water is sprayed from the front nozzle arm 15, the rear nozzle arm 17, and the auxiliary nozzle body 52, and is applied to the tableware to wet the dirt attached to the tableware. .
[0102]
After that, the timer 2 and the total timer continue to be counted and wait for a while. When the timer 2 counts 30 minutes, the control unit 71 sets a flag, resets the timer 2, and starts counting from 0 again (steps S23 and S24).
[0103]
Then, based on the determination that the flag is set in step 17, the control unit 71 causes the cleaning pump 10 to perform a cleaning operation for 20 seconds (steps S18 to S22).
[0104]
In this way, during the standby process, the cleaning pump 10 performs a cleaning operation for a short time (20 seconds) every predetermined time (30 minutes). Accordingly, since the tableware is periodically wet while waiting in the standby process, it is possible to prevent the sticking of dirt attached to the tableware.
[0105]
Thus, when 4 hours are counted by the total timer (step S25), the control unit 71 ends this standby process and executes the cleaning process which is the next process.
[0106]
Now, during this standby process, tableware is often added by the user. At this time, when the user opens the door 2 to add tableware, the opening / closing detection switch 76 detects the opening. Then, in step S12, it is determined that the door 2 has been opened, and the control unit 71 sets a flag (step S13). And operation | movement is stopped temporarily and it waits (step S14). That is, when the cleaning pump 10 is performing a cleaning operation, the operation is stopped. Also stop all timers.
[0107]
If it is determined by the user that tableware has been added, the door 2 has been closed, and the start key 64 has been pressed again to give an instruction to resume operation (step S15), the control unit 71 resumes operation. That is, first, the timer 2 and the total timer are restarted (step S16). Then, based on the determination in step S17 that the flag is set, the cleaning pump 10 is operated for a short time. As a result, water is poured on the newly added tableware, and the added tableware is wetted. Therefore, it is possible to prevent the added tableware from being strongly soiled and to be easily removed during cleaning.
[0108]
Furthermore, the dishwasher 1 according to the embodiment of the present invention has a feature in the control for displaying the remaining time of the washing operation in the reservation course, and this control operation will be described with reference to FIGS. 17 and 18.
[0109]
When the cleaning operation of the reserved course is started, first, a water supply process is executed, and water is supplied into the cleaning tank 5 (step S101).
[0110]
When the water supply process ends, the standby process is executed. The control unit 71 displays the standby time on the display unit 69 (step S102). In this embodiment, the standby time is 4 hours, and “4H” is displayed.
[0111]
Next, it is determined whether it has become 3 minutes after entering the standby process, that is, after the water supply has ended (step S103), and if it is determined that it has become 3 minutes, the temperature sensor 61 detects the initial water temperature T0 (step S103). S104). This initial water temperature T0 corresponds to the temperature of the supplied water, and may be detected at a later stage of water supply or immediately after water supply (immediately after entering a standby stroke). Here, taking into account the time during which the feed water temperature is transmitted through the wall of the cleaning tank 5 to the temperature sensor 61, it is assumed that 3 minutes after a little time has passed since the feed water was supplied.
[0112]
When the initial water temperature T0 is detected, the control unit 71 determines whether or not water supply is set (step S105). If the water supply is not set, the estimated time required for the high temperature rinsing process (high temperature rinsing time) is obtained with reference to the table A stored in advance in the ROM 73 (step S106). Here, the table shown in FIG. 19 is used. As shown in FIG. 19, in order to calculate the high temperature rinsing time, the initial water temperature T0 is used as a parameter. That is, the high temperature rinsing time is determined by the time to reach the high temperature rinsing temperature as described above, but this reaching time varies as the temperature of the supplied water varies. Since the high-temperature rinse water supply temperature is substantially equal to the initial water temperature T0, the high-temperature rinse time can be estimated by detecting the initial water temperature T0. The estimated required time in Table A is determined by performing an experiment or the like while changing the feed water temperature.
[0113]
On the other hand, if it is determined in step S105 that the hot water supply setting has been made, it is next determined whether or not the initial water temperature T0 is lower than the reference water temperature 40 ° C. (step S107).
[0114]
When the residual water in the pipe between the water heater and the dishwasher 1 is not cooled and the hot water is normally supplied, the initial water temperature is 40 ° C. or higher. As a result, when it is determined in step S107 that the temperature is 40 ° C. or higher, the process proceeds to step S106 described above, and an estimated required time for the high temperature rinsing process is obtained based on the initial water temperature T0.
[0115]
On the other hand, when there is cold residual water in the pipe, the temperature of the supplied water may be lowered due to the influence of the residual water. In this case, since there is no influence of residual water at the time of high temperature rinsing, hot water is normally supplied and high temperature water is supplied, and the time required for the high temperature rinsing process is reduced at the initial low water temperature T0. If it is estimated, there is a risk that the remaining time will be greatly deviated.
[0116]
Therefore, when it is determined in step S107 that the initial water temperature T0 is lower than 40 ° C., a specified water temperature TK (for example, 40 ° C.) is adopted instead of the initial water temperature T0 (step S108), and based on this specified water temperature TK. Then, the estimated time required for the high temperature rinsing process is obtained with reference to Table A (step S109).
[0117]
Thus, when the estimated required time of the high temperature rinsing process is obtained, the control unit 71 adds the fixed required time such as the cleaning process, the rinsing process, the drying process, and the remaining time after the end of the standby process, That is, the remaining time is calculated from the cleaning process until the cleaning operation is completed (step S110).
[0118]
Here, the time required for the washing process (washing time) is determined by the time to reach the washing temperature as described above, and this arrival time depends on the water temperature at the start of washing. In this reservation course, since a waiting period of 4 hours is provided after water supply, whatever temperature the water supply temperature is, it will become familiar with the room temperature of the place where the dishwasher 1 is installed during the waiting period. . Since the room temperature does not vary greatly compared to the water supply temperature, the water temperature at the start of washing is also substantially constant (around 20 ° C.). Therefore, here, unlike other courses in which washing is performed immediately after water supply, the time required for the washing process is set to a fixed time so that the memory capacity is reduced.
[0119]
Next, the control unit 71 determines whether one hour has elapsed since the display of the standby time (step S111). If it is determined that one hour has elapsed, the control unit 71 subtracts the standby time by one hour and updates the display (step S112). , S113). That is, “3H” is displayed on the display 69. In this way, the display is updated to “2H” and “1H” every time one hour elapses during the standby process.
[0120]
Then, during the standby process, the processing necessary for the standby operation as described above is performed (step S114), and after the standby time of 4 hours has elapsed (step S115), the process proceeds to the cleaning process.
[0121]
When the cleaning process starts, the control unit 71 displays the previously calculated remaining time on the display 69 (step S116). This remaining time is subtracted every minute during the cleaning process and is updated and displayed on the display 69 (steps S117 to S119). Thus, processing necessary for the washing operation such as the operation of the washing pump 10 and the heater 23 is performed, and when washing is completed, the process proceeds to the rinsing process (steps S120 and S121).
[0122]
The remaining time is calculated again after the water supply in the high temperature rinsing process. This has already been disclosed by the applicant in Japanese Patent Application No. 11-109967 and will not be described here.
[0123]
In this way, the initial water temperature that is substantially equal to the water temperature at the completion of water supply in the high temperature rinsing process is detected to estimate the time required for the high temperature rinsing process, and the remaining time from the cleaning process to the end of the cleaning operation is obtained. The remaining time can be accurately displayed at the start of washing.
[0124]
Next, another embodiment relating to the remaining time display will be described with reference to FIG. In this embodiment, the time required for the cleaning process is also estimated, and the calculation of the estimated time required for the high temperature rinsing process in steps S106 and S109 of the above-described embodiment and the remaining time in step S110 are performed. The calculation of FIG. 20 is performed instead of the operation step S116 in the cleaning process.
[0125]
That is, when the standby process is completed and the cleaning process is started, the control unit 71 causes the display 69 to display the initial scheduled required time that is predetermined as the required time thereafter as the remaining time (step S201). Then, the first washing start water temperature T1 is detected by the temperature sensor 61 one minute after starting the washing process, that is, one minute after the washing pump 10 and the heater 23 are operated, and the second washing start water temperature T2 is obtained three minutes later. Detect (steps S202 to S205). Then, an initial temperature gradient DT = T2-T1 is obtained (step S206).
[0126]
Next, referring to the table B (FIG. 21) for the cleaning process stored in advance in the ROM 73, the estimated time required for the cleaning process is obtained from the second cleaning start water temperature T2 and the initial temperature gradient DT, and the table C Referring to FIG. 22, the estimated required time for the high temperature rinsing process is obtained from the initial water temperature T0 (specified water temperature TK) and the initial temperature gradient DT (step S207). Then, a fixed required time such as a rinsing process and a drying process is added to the two estimated required times, and the remaining time is calculated (step S208).
[0127]
When the remaining time is found in this way, the control unit 71 causes the display 69 to display the remaining time instead of the initial scheduled required time (step S209).
[0128]
In this embodiment, since the time required for the washing process is estimated by detecting the water temperature when washing is started and the remaining time is obtained, the remaining time can be displayed more accurately at the start of washing. In addition, since the time required for the cleaning process and the high temperature rinsing process is estimated in consideration of the increase in the water temperature due to the heater operation, the remaining time can be displayed with higher accuracy.
[0129]
Finally, the steam course in the dishwasher 1 will be described. In this steam course, the dish was made with hot steam during the washing process, and the rice grains stuck to the tableware were sufficiently melted so that the rice grains could be washed away sufficiently with the water sprayed from the nozzle arm. It is a course.
[0130]
That is, the dishwasher 1 includes a washing tank 5 (washing tub) for storing tableware, a washing pump 10 (water spraying means) for spraying water accumulated at the bottom of the washing tank 5 to the tableware, and the washing tank 5. The water supply valve 80 (water supply means) for supplying water into the interior, the heater 23 (heating means) for heating the water accumulated in the bottom of the cleaning tank 5, and the operations of the cleaning pump 10 and the heater 23 are controlled to A control unit 71 (control means) for sequentially performing a washing process and a rinsing process for washing dishes. Under the control of the control unit 71, the water supply valve 80 operates in the washing process so that the temperature is lower than the coagulation temperature of the protein. Water is supplied and stored at the bottom of the washing tank 5, and the accumulated water is heated to a steaming temperature of about 75 ° C. or more at which gelatinization of rice starch is promoted by the operation of the heater 23, and steam discharged from the water at this temperature Uneven tableware by It is characterized in that when the dishes were uneven by the operation of the washing pump 10 sprayed water wash the dishes. Furthermore, in the process in which the water at the bottom of the washing tank 5 is heated to the uneven temperature by the heater 23 until the water at the bottom of the washing tank 5 reaches the protein coagulation temperature, the operation of the washing pump 10 causes the protein coagulation temperature. It is characterized by spraying water at a lower temperature onto the dishes and washing the dishes. Further, the water heated to the steaming temperature is lowered to a temperature at which heat shock does not occur between the water temperature and the water is sprayed on the tableware by the operation of the washing pump 10 to reduce the temperature of the tableware. It is characterized by. As specific means for reducing the temperature of the water, for example, as will be described later, the water supply valve 80 and the cleaning pump 10 (drainage means) are controlled to supply and drain water into the cleaning tank 5, thereby cleaning the tank 5. It is possible to replace the water inside.
[0131]
The following operation in this steam course will be described with reference to the flowchart of FIG. After the steam course is selected by the user, when the start key 64 is pressed, the steam course is started.
[0132]
Perform the washing process first. First, the controller 71 operates the water supply valve 80 to supply water into the cleaning tank 5 to a predetermined cleaning water level (step S1). At this time, the supplied water is usually at a temperature lower than the coagulation temperature of the protein (about 60 ° C.). In the cleaning tank 5, a detergent is put in advance by the user, and the detergent is dissolved in the supplied water to become water containing the detergent (washing water).
[0133]
Next, when the water supply is completed, the control unit 71 operates the heater 23 and performs the cleaning operation of the cleaning pump 10 (steps S2 and S3). While the water in the washing tank 5 is heated, water is sprayed on the tableware from the front nozzle arm 15 and the rear nozzle arm 17 to wash the tableware. The control unit 62 detects the temperature of the water in the cleaning tank 5 by the temperature sensor 61, and stops the heater 23 and the cleaning pump 10 when detecting that the water temperature has reached 60 ° C. (steps S4 to S6). .
[0134]
The protein soil adhering to the tableware is sufficiently removed by washing (initial washing) until the water temperature reaches 60 ° C. However, with this initial washing, it is not possible to remove the rice grains that have dried and hardened and stuck to the dishes. For this reason, uneven cleaning is performed thereafter.
[0135]
First, the heater 23 and the cleaning pump 10 are stopped for 5 minutes (preliminary unevenness time), and the steam discharged from the water at 60 ° C. stored in the cleaning tank 5 is filled in the cleaning tank 5 to prepare the dishes. Perform preliminary spotting.
[0136]
Next, the main spot cleaning is started. After 5 minutes from the stop, the heater 23 and the cleaning pump 10 are operated again, and water is sprayed from the front nozzle arm 15 and the rear nozzle arm 17 to the dishes while further heating the water in the cleaning tank 5 by the heater 23 (step) S7 to S9). Thus, when the temperature of the water in the cleaning tank 5 reaches 80 ° C. (mura temperature), the heater 23 is stopped (steps S10 and S11). The cleaning pump 10 is continuously operated, and after 5 minutes (mura time) has elapsed, the cleaning pump 10 is stopped (steps S12 and S13).
[0137]
By raising the temperature of the water in the washing tank 5 to 80 ° C., the washing tank 5 is filled with steam at a temperature of 80 ° C. or close to it, and the steam causes unevenness of the dishes. The tableware is also made uneven by spraying 80 ° C. water from the front nozzle arm 15 and the rear nozzle arm 17. If the temperature of the water added to the rice is 75 ° C. or higher, the starch of the rice will be gelatinized. In this case, the rice grains adhering to the tableware can be sufficiently dissolved. The melted rice grains are washed away by spraying water from the front nozzle arm 15 and the rear nozzle arm 17.
[0138]
In this way, the rice grains stuck to the tableware are neatly dropped by performing the above-described uneven cleaning. In addition, washing with water at 80 ° C. also removes and removes oil stains stuck to the dishes.
[0139]
In this way, the control unit 71 performs a heat shock prevention operation after finishing the uneven cleaning. That is, after the cleaning pump 10 is drained for 7 seconds to discharge a part of the water in the cleaning tank 5, the water supply valve 80 is operated to supply water for the amount discharged (steps S14 and S15). Thereby, the water temperature in the cleaning tank 5 is lowered to about 60 ° C. Next, the washing pump 10 is allowed to perform a washing operation for 1 minute, and this water is applied to the tableware to lower the temperature of the tableware (steps S16 to S18).
[0140]
When the heat shock prevention operation is finished, the control unit 71 ends the washing process and proceeds to the rinsing process. In this rinsing step, rinsing for spraying water not heated by the heater 23 onto the tableware is performed twice, and then heating is performed to heat the water up to 70 ° C. with the heater 23 and spray this heated water onto the tableware.
[0141]
Here, since the heat shock prevention operation as described above is performed at the end of the cleaning process, even if cold water that has not been heated by the heater 23 is poured on the tableware by the first rinse, Damage can be prevented.
[0142]
And when a rinse process is complete | finished, it transfers to a dry process. In the drying process, the heater 23 and the blower 25 are operated, and the air warmed by the heater 23 is applied to the tableware to dry the tableware. When this drying process ends, the steam course cleaning operation ends.
[0143]
As mentioned above, although the structure of the dishwasher 1 of embodiment of this invention was demonstrated, this invention is not limited to the said embodiment, A various change is given in the range of the matter described in the claim. Can do.
[Brief description of the drawings]
FIG. 1 is a diagram showing an installation state of a dishwasher on a sink according to an embodiment of the present invention.
FIG. 2 is a side view of the dishwasher.
FIG. 3 is a front view of the dishwasher.
FIG. 4 is a side longitudinal sectional view showing the internal configuration of the dishwasher.
FIG. 5 is a plan cross-sectional view showing the internal configuration of the dishwasher.
FIG. 6 is a front longitudinal sectional view showing the internal configuration of the dishwasher.
FIG. 7 is a cross-sectional view of a main part showing the configuration of a heater cover, an intake chamber, and a drying device.
FIG. 8 is a plan view of a tableware basket.
FIG. 9 is a side view of a tableware basket.
FIG. 10 is a side view of a main part of the tableware basket showing a state in which the upper basket is closed.
FIG. 11 is a plan view of the main part in a state where the door is opened, showing the configuration of the back surface of the door.
FIG. 12 is a schematic view of a dishwasher showing a state in which the dish basket is pulled out.
FIG. 13 is a plan view of the operation panel showing the configuration of the operation panel.
FIG. 14 is an electrical system configuration diagram of the dishwasher according to the present embodiment.
FIG. 15 is a flowchart showing an operation of initial drainage control of residual water accumulated in a pipe between a water heater and a dishwasher.
FIG. 16 is a flowchart showing a control operation in a standby process of a reserved course.
FIG. 17 is a flowchart showing an operation of remaining time display control in a reserved course.
FIG. 18 is a flowchart following FIG. 17 in the same manner.
FIG. 19 is a diagram showing an example of a table A for obtaining an estimated required time for a high temperature rinsing process.
FIG. 20 is a flowchart showing the operation of another embodiment of remaining time display control in a reserved course.
FIG. 21 is a diagram showing an example of a table B for obtaining an estimated required time for a cleaning process in another embodiment.
FIG. 22 is a diagram showing an example of a table C for obtaining an estimated required time for a high temperature rinsing process in another embodiment.
FIG. 23 is a flowchart showing a control operation in a steam course.
[Explanation of symbols]
2 doors
5 Washing tank (washing tank)
10 Cleaning and drainage pump (cleaning means, drainage means)
15 Front nozzle arm (cleaning means)
17 Rear nozzle arm (cleaning means)
23 Heater (heating means)
52 Auxiliary nozzle body (cleaning means)
61 Temperature sensor (temperature detection means)
69 Display (remaining time display means)
71 Control unit (control means, drive control means, water supply / drainage control means, state determination means, water temperature determination means)
76 open / close detection switch (detection means)
80 Water supply valve (water supply means)

Claims (1)

Connected to a hot water supply facility, the hot water introduced from the hot water supply facility and stored at the bottom of the cleaning tank is sprayed on the tableware by the operation of the cleaning means, and the dishes are washed. After the water supply process of supplying water from the hot water supply facility to the normal course of immediately starting the washing of dishes by operating the cleaning means, and a predetermined standby from the water supply process of supplying water from the hot water supply system into the cleaning tank In the dishwasher that can start the washing of the dishes after waiting for a period of time, and at a predetermined time in the waiting period, the reservation course for operating the washing means for a short time to wet the dishes can be selectively executed.
Drainage means for draining from the washing tank;
Before the water supply process for supplying water from the hot water supply equipment to the washing tub for washing in the normal course, the water supply means and the drainage means are operated, from the hot water supply equipment into the cleaning tank. The washing tank for washing in the reserved course , performing a preparatory step of draining water from the washing tank and draining water from the washing tank and discarding the remaining water accumulated in the piping between the hot water supply equipment and the dishwasher Before the water supply process for supplying water from the hot water supply facility, the water supply means and the drainage means are not operated, and the water supply from the hot water supply facility to the cleaning tank and the wastewater from the cleaning tank are discharged. A dishwasher comprising: a water supply / drainage control unit that does not perform, that is, does not execute the preparation process .

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