JP6980394B2 - How to operate the disinfection storage - Google Patents

Description

The present invention relates to an operation method of a disinfection storage that stores items such as tableware after washing and disinfects and dries them with hot air.

After washing, wet dishes are placed in a tableware basket and placed on a ventilation shelf, and hot air is circulated in the chamber to disinfect and dry the dishes (see, for example, Patent Document 1). However, it is used in hospitals, school lunch facilities and other large restaurants. This is because in a large kitchen facility where there is no time to naturally dry the washed dishes or wipe them manually, hot air may be circulated in contact with the wet dishes and remain after the water evaporates. It is a facility that disinfects certain germs and dries them at high temperature to provide clean tableware.

The disinfection storage is provided with a heater and a blower, and the blower is operated to circulate the hot air that has exchanged heat with the heater in the tableware storage space. Then, in the disinfection storage, the heater is controlled to be ON / OFF, and the state in which the space inside the chamber is maintained at a preset disinfection temperature at which the tableware can be disinfected is continued for a preset disinfection and drying time. Disinfecting and drying.

Japanese Unexamined Patent Publication No. 2005-95642

In the conventional disinfection storage, after the temperature in the space that rises from the start of operation reaches the disinfection temperature, as described above, the heater is used to keep the space at the disinfection temperature until the disinfection drying time elapses. Is ON / OFF controlled. However, it has been pointed out that by keeping the space temperature at the high disinfection temperature required for disinfecting tableware during the entire disinfection and drying time, the power consumption consumed by the heater increases and the running cost increases. To. In addition, since the tableware temperature after the sterilization and drying time elapses becomes high depending on the disinfection temperature, it takes time for the tableware temperature to drop to a temperature that can be taken out by the operator, until it can be used for the next use. There is also a problem that the processing capacity is reduced due to the longer time.

That is, the present invention has been proposed in view of the above-mentioned problems inherent in the above-mentioned prior art, and has been proposed to suitably solve the above-mentioned problems, and provides an operation method of a disinfection storage capable of suppressing power consumption. With the goal.

The present application includes the following technical ideas.
It is an operation method of a disinfection storage that heats and disinfects and dries the tableware stored in the storage room by circulating and supplying hot air generated by a heater and a blower to the storage room internally defined in the housing.
With the discharge port that communicates the storage chamber to the outside closed, the energization of the heater is controlled to maintain the set temperature of the room temperature of the storage chamber at the set temperature for disinfection for disinfecting the tableware. Then, perform the disinfection operation for the disinfection time,
After the lapse of the disinfection time, with the discharge port open, the set temperature of the room temperature is changed to the set temperature for drying the tableware lower than the set temperature for disinfection, and the heater is energized. Perform a drying operation to control and maintain the set temperature for drying over the drying time.
After the disinfection operation and the drying operation are completed, the cool-down operation in which only the heater is turned off is performed for the cool-down time while the operation of the blower is continued with the discharge port open. The gist is that the operation of the blower is stopped and the outlet is closed.
According to this, after the disinfection operation at the disinfection set temperature for disinfecting the tableware, the drying operation at the drying set temperature for drying the tableware lower than the disinfection set temperature is performed. The temperature of the tableware at the end of the disinfection and drying process can be lowered, and the processing capacity can be improved by shortening the time until the tableware can be used for the next use.

In order to overcome the above-mentioned problems and achieve the intended purpose, the method of operating the disinfection storage according to the invention of claim 1 is as follows.
It is an operation method of a disinfection storage that heats and disinfects and dries the tableware stored in the storage room by circulating and supplying hot air generated by a heater and a blower to the storage room internally defined in the housing.
The discharge port that communicates with the storage chamber to the outside is opened, and the heater and the blower are turned ON to start the temperature raising operation to raise the room temperature of the storage chamber.
Under the condition that the room temperature reaches the set temperature for drying the tableware by the temperature raising operation, the energization of the heater is controlled while the discharge port is open, and the room temperature is kept at the drying time over the drying time. Perform the drying operation to maintain the set temperature for drying,
After the lapse of the drying time, the set temperature of the room temperature is changed to the set temperature for disinfection for disinfecting tableware higher than the set temperature for drying, and the energization to the heater is controlled while the outlet is open. A disinfection operation is performed in which the room temperature is maintained at the set temperature for disinfection over the disinfection time.
After the disinfection operation and the drying operation are completed, the cool-down operation in which only the heater is turned off is performed for the cool-down time while the operation of the blower is continued with the discharge port open. The gist is that the operation of the blower is stopped and the outlet is closed.
According to the first aspect of the present invention, in the disinfection and drying step, the drying operation is performed with the discharge port opened first, so that the steam in the room can be discharged from the discharge port to promote the drying of the tableware, which is required for drying. The time can be shortened. In addition, when the disinfection operation is performed at the set temperature for disinfection when the tableware is dry, the disinfection time of the disinfection operation that maintains the set temperature for disinfection at a high temperature can be shortened, and the power consumption consumed by the heater can be reduced. It can be reduced more.
The present application includes the following technical ideas.
The disinfection and drying time at which the disinfection and drying step is performed is set.
A disinfection operation is performed in which the set temperature of the room temperature is maintained at the set temperature for disinfection for disinfecting the tableware for a disinfection time shorter than the disinfection drying time.
After the lapse of the disinfection time, the set temperature of the room temperature is changed to the set temperature for drying the tableware lower than the set temperature for disinfection, and the tableware is dried over the remaining drying time of the disinfection drying time. The gist is that the drying operation is performed to maintain the set temperature.
According to this, after the disinfection operation at the disinfection set temperature for disinfecting the tableware, the drying operation at the drying set temperature for drying the tableware lower than the disinfection set temperature is performed. The temperature of the tableware at the end of the disinfection and drying process can be lowered, and the processing capacity can be improved by shortening the time until the tableware can be used for the next use.

The present application includes the following technical ideas.
The disinfection and drying time at which the disinfection and drying step is performed is set.
A drying operation in which the set temperature of the room temperature is maintained at the set temperature for drying the tableware for a drying time shorter than the disinfecting drying time with the discharge port communicating the storage chamber to the outside open. And
After the lapse of the drying time, with the outlet closed, the set temperature of the room temperature is changed to the set temperature for disinfection for disinfecting tableware higher than the set temperature for drying, and the rest of the disinfection drying time. The gist is that the disinfection operation is performed to maintain the temperature set for disinfection over the disinfection time.
According to this , in the disinfection and drying process, since the drying operation is performed with the discharge port open at the beginning, the steam in the room can be discharged from the discharge port to promote the drying of the tableware, and the time required for drying can be reduced. It can be shortened. In addition, when the disinfection operation is performed at the set temperature for disinfection when the tableware is dry, the disinfection time of the disinfection operation that maintains the set temperature for disinfection at a high temperature can be shortened, and the power consumption consumed by the heater can be reduced. It can be reduced more.

The present application includes the following technical ideas.
When either one of the disinfection time and the drying time is set, the other time is automatically calculated and set based on the disinfection drying time, and the disinfection operation is performed based on the set disinfection time and the drying time. And the gist is that the drying operation is performed.
According to this, if either the disinfection time or the drying time is set, the other time is automatically set, so that it does not take time to set.

The present application includes the following technical ideas.
When the disinfection time is set to be less than the shortest time required for disinfecting tableware, the gist is that the shortest time is forcibly set as the disinfection time.
According to this, when setting the disinfection time, even if the time less than the minimum time required for disinfecting the tableware is mistakenly set, it is possible to secure the time required for disinfecting the tableware. It is possible to ensure the disinfection of tableware.

According to the operation method of the disinfection storage according to the present invention, it is possible to suppress power consumption and keep running costs low.

It is a schematic diagram which shows the disinfection storage where the operation method which concerns on Example 1 is carried out. It is a control block diagram of the disinfection storage which concerns on Example 1. FIG. It is a timing chart of the operation method which concerns on Example 1, and shows the state of each operation stage. It is a flowchart of the setting process of the disinfection time and the drying time in the operation method which concerns on Example 1. FIG. It is a timing chart of the operation method which concerns on Example 2, and shows the state of each operation stage. It is a flowchart of the operation method which concerns on Example 3. FIG. It is a flowchart of the change example of the operation method which concerns on Example 3. FIG.

Next, the operation method of the disinfection storage according to the present invention will be described below with reference to the attached drawings with reference to suitable examples.

FIG. 1 is a schematic view showing a disinfection storage in which the operation method of the first embodiment is executed. In the disinfection storage, partition walls 16 are housed inside a vertically long rectangular parallelepiped housing 10 at intervals, and the inside of the housing 10 is a hot air circulation path 12 outside the partition wall and a storage chamber inside the partition wall. The image is separated into 14. In the storage chamber 14, ventilation shelves 34 are horizontally arranged in multiple stages at required intervals, and ventilation baskets 36 for storing tableware 39 are placed on the ventilation shelves 34.

An electric heater 18 and a sirocco fan 38 of a fan motor 20 are arranged between the inside of the top plate 26 in the housing 10 and the outside of the horizontal portion 16a in the partition wall 16 to the hot air circulation path 12. It is possible to circulate and supply high-temperature hot air. In the first embodiment, the blower is composed of the fan motor 20 and the sirocco fan 38.

The lower part of the storage chamber 14 is completely opened to serve as a hot air inflow port 22 for introducing the hot air generated by the heater 18 and the fan motor 20 into the storage chamber 14 via the hot air circulation path 12. ing. Further, a circular hot air outlet 24 is provided in the horizontal portion 16a of the partition wall 16, and the hot air introduced into the storage chamber 14 is discharged to the hot air circulation path 12 through the hot air outlet 24. Configured to get.

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

A first temperature sensor 48 is arranged in the vicinity of the hot air outlet 24 on the side where the air that has heated the tableware is sucked into the heater 18, and the hot air circulation path 12 on the side where the heated air from the heater 18 is blown out. A second temperature sensor 50 is arranged, and both temperature sensors 48 and 50 are electrically connected to a controller board (control device) 52 (see FIG. 2) provided on a control panel 46 described later. Further, the solenoid 42 is electrically connected to the controller board 52, and the heater 18 and the fan motor 20 are electrically connected to the controller board 52 via the relay box 45. The controller board 52 performs control (energization control) to turn on / off the energization of the heater 18 based on the detection temperature (suction side temperature, outlet side temperature) detected by both temperature sensors 48 and 50. It is configured to perform a control operation in which the room temperature of the storage chamber 14 is maintained at the set temperature for disinfection and the set temperature for drying, which will be described later.

The controller board 52 has a disinfection and drying time (operating time, for example, 60 minutes) in which a disinfection and drying step for disinfecting and drying by heat-treating the tableware at a set temperature (set temperature for disinfection, set temperature for drying) is performed. Is provided, and the condition that the suction side temperature detected by the first temperature sensor 48 first exceeds the preset set temperature (disinfection set temperature, drying set temperature) is satisfied. When the temperature is increased, the count of the operation timer 54 is set to start. Further, the controller board 52 includes a shutter timer 56 that starts counting at the same time as the counting start of the operation timer 54, and a disinfection time (time until the duct 32 is opened, for example, 15) preset in the shutter timer 56. After a lapse of minutes), the shutter 30 is operated to open the duct 32, and control is performed to switch from the disinfection operation to the dry operation (see FIG. 3). Further, in the disinfection operation, the controller board 52 is maintained at the set temperature for disinfection (80 ° C. or higher) required for disinfecting the tableware 39 based on the temperature (room temperature) detected by the temperature sensors 48 and 50. In the drying operation, the heater 18 is controlled to be ON / OFF, and the tableware 39 whose room temperature is lower than the set temperature for disinfection is dried based on the detected temperature (room temperature) by the temperature sensors 48 and 50. The heater 18 is ON / OFF controlled so as to be maintained at the set temperature for drying (for example, 60 ° C.). More specifically, regarding the temperature control by the temperature sensors 48 and 50, in the first embodiment, the suction side temperature detected by the first temperature sensor 48 is a preset set temperature (disinfection setting). The condition that first exceeds the temperature, the set temperature for drying) and the outlet side temperature detected by the second temperature sensor 50 first exceed the upper limit set temperature that is higher than the set temperature by a predetermined temperature α (for example, 11 ° C.). The count of the operation timer 54 is set to start when any one of the conditions for which a preset delay time (for example, 15 minutes) has elapsed is satisfied. The delay time is set in a delay timer (not shown) provided in the controller board 52, and the count of the delay timer is such that the outlet temperature detected by the second temperature sensor 50 first exceeds the upper limit set temperature. If the count of the operation timer 54 has not yet started at the end of the delay time count, the count is controlled to start.

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

On the front panel of the disinfection storage (not shown), prior to the start of operation of the disinfection storage, various types of disinfection set temperature, drying set temperature, warm-up temperature, disinfection time, drying time, warm-up time, etc. A control panel (setting operation means) 46 for setting the temperature and time of the control panel 46 is provided, and the controller board 52 is connected to the control panel 46. In the first embodiment, the disinfection and drying time of all the disinfection and drying steps of disinfecting and drying the tableware 39 is set to a predetermined fixed value (for example, 60 minutes), and the user presses the control panel 46. By operating, the disinfection set temperature, the drying set temperature, the disinfection time, and the drying time can be set to arbitrary values. Further, when the user sets one of the disinfection time and the drying time, the controller board 52 automatically calculates the other time based on the disinfection drying time (disinfection drying time-disinfection time or drying). It is configured to be set in time). For example, if the disinfection time is set to 15 minutes, the controller board 52 sets the drying time to 45 minutes (60 minutes-15 minutes). Similarly, if the drying time is set to 50 minutes, the controller board 52 sets the disinfection time to 10 minutes (60 minutes-50 minutes). Further, in the disinfection storage, the minimum temperature required as the set temperature for disinfection (for example, 80 ° C.) and the minimum time required for disinfecting the tableware 39 that needs to maintain the minimum temperature (for example, 5). If the disinfection set temperature is set to a temperature lower than the minimum temperature or the disinfection time is set to a time less than the shortest time, the controller board 52 will be subjected to the disinfection set temperature or disinfection. The time is configured to be forcibly set to the lowest temperature or the shortest time.

FIG. 4 is a flowchart of a time setting process executed on the controller board 52 prior to the start of operation of the disinfection storage. In this time setting process, it is determined in step S10 whether or not the disinfection time has been set by the operation of the control panel 46, and if affirmative (YES), the process proceeds to step S11 and the disinfection time set by the user (disinfection time (YES)). Hereinafter, it is determined whether or not the input disinfection time) is less than the shortest time in the explanation of the flowchart. If step S11 is negative (NO), the input disinfection time is set as it is as the disinfection time in the disinfection operation (hereinafter referred to as the definite disinfection time in the explanation of the flowchart) (step S12). Further, in step S13, the controller board 52 obtains the drying time by subtracting the definite disinfection time from the disinfection drying time, and sets it as the drying time in the drying operation.

When the step S11 is affirmed (YES), the controller board 52 determines that the disinfection of the tableware 39 is insufficient with the input disinfection time set by the user, changes the input disinfection time to the shortest time, and changes the input disinfection time to the shortest time. Is set as the definite disinfection time in the disinfection operation (step S14). Then, in step S13, the controller board 52 obtains the drying time by subtracting the definite disinfection time (shortest time) set in step S14 from the disinfection drying time, and sets it as the drying time in the drying operation.

If the step S10 is negative (NO), the process proceeds to step S15, it is determined whether or not the drying time is set by the operation of the control panel 46, and if it is affirmative (NO), the process returns to step S10. If step S15 is affirmative (YES), it is determined whether or not the drying time set by the user (hereinafter referred to as the input drying time in the description of the flowchart) is longer than the maximum time. Here, the maximum drying time means a time in which a definite disinfection time (minimum time) can be secured when the drying time is subtracted from the disinfection drying time. For example, the disinfection drying time is 60 minutes and the minimum time is 5. If it is a minute, the maximum time is 55 minutes. If step S16 is negative (NO), the input drying time is set as it is as the drying time in the drying operation (hereinafter referred to as the fixed drying time in the explanation of the flowchart) (step S17). Further, in step S18, the controller board 52 obtains the disinfection time by subtracting the definite drying time from the disinfection drying time, and sets it as the disinfection time in the disinfection operation.

If the step S16 is affirmed (YES), the controller board 52 determines that the shortest time for disinfecting the tableware 39 cannot be secured in the input drying time set by the user, and sets the input drying time to the longest time. The change is made, and the longest time is set as the definite drying time in the drying operation (step S19). Then, in step S18, the controller board 52 obtains the disinfection time by subtracting the definite drying time (maximum time) set in step S19 from the disinfection drying time, and sets it as the disinfection time in the disinfection operation.

[Action of Example 1]
Next, the operation of the operation method of the disinfection storage according to the first embodiment will be described with reference to the timing chart of FIG. The vertical axis of FIG. 3 shows the ON / OFF state of the heater 18 and the fan motor 20, and the open / closed state of the shutter 30 in the duct 32, and the horizontal axis shows the operating state with the passage of time.

Prior to the start of operation of the disinfection storage, the disinfection set temperature, the drying set temperature, the disinfection time, and the drying time are set by operating the control panel 46. In Example 1, it is assumed that 80 ° C. is set as the set temperature for disinfection and 60 ° C. is set as the set temperature for drying. When the user sets the disinfection time to 15 minutes, the controller board 52 sets the drying time to 45 minutes based on the disinfection and drying time, which is a fixed value as described above. That is, if one of the disinfection time and the drying time is set, the controller board 52 automatically sets the other time, so that the user can set a plurality of times, the total of which is the disinfection drying time. There is no need to perform complicated work such as calculating or setting multiple times, and setting is not troublesome. If the user mistakenly sets the temperature below the minimum temperature or the time less than the minimum time as the set temperature for disinfection or the disinfection time, the controller board 52 can be used as the set temperature for disinfection or the disinfection time. Since the minimum temperature and the minimum time are forcibly set, the disinfection operation does not end with the disinfection of the tableware 39 incomplete, and the tableware 39 can be reliably disinfected.

In FIG. 3, when the disinfection storage is energized, the temperature raising operation is started, the energization of the heater 18 and the fan motor 20 is turned on, hot air is circulated in the direction of the arrow in FIG. Raise the temperature. Further, since the solenoid 42 is not energized, the shutter 30 of the duct 32 keeps the discharge port 28 closed. When the first temperature sensor 48 detects a preset set temperature for disinfection (80 ° C.), the controller board 52 switches to a control operation for controlling ON / OFF of the heater 18, thereby shifting to a disinfection operation. During this disinfection operation, the ON / OFF control of the heater 18 and the energization of the fan motor 20 are continued, but the duct 32 is still closed. As a result, the steam filling the storage chamber 14 can be confined in the room without escaping to the outside, and the tableware 39 in the ventilation basket 36 can be efficiently disinfected by the moist heat effect.

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

When the counting of the counted disinfection and drying time is completed, the energization of the heater 18 is turned off, and the process shifts to a one-minute cool-down operation in order to lower the temperature of the heater 18. When this cool-down operation elapses, the energization of the fan motor 20 is turned off, and the duct 32 (shutter 30) is also closed to end the cool-down operation.

In the operation method of the disinfection storage according to the first embodiment, the set temperature of the room temperature of the storage room 14 in which the tableware 39 is stored is set from the high temperature set temperature for disinfection required for disinfecting the tableware 39 during the disinfection and drying process. The set temperature for drying was changed to a lower temperature than the set temperature for disinfection, and the set temperature for drying was maintained until the end of the disinfection and drying process. Compared with the case of holding, the power consumption consumed by the heater 18 can be reduced, and the running cost can be reduced. Specifically, when the room temperature is kept at the high temperature set temperature for disinfection, the total ON time (energization time) of the heater 18 becomes long, whereas when the room temperature is kept at the low temperature setting temperature for drying, the total ON time (energization time) becomes long. The total ON time (energization time) of the heater 18 is shortened, and the power consumption of the heater 18 during the drying operation held at the set temperature for drying can be reduced as compared with the conventional case.

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

Here, when switching from a disinfection operation with a different room temperature setting temperature to a drying operation in the middle of the disinfection / drying process, the ratio of the disinfection time to the drying time in the disinfection / drying process should be changed and set according to the external environment such as the season. Therefore, the tableware 39 can be efficiently disinfected and dried. For example, in the high humidity season, the disinfection time is shortened and the drying time is lengthened. On the contrary, in the low humidity season, the disinfection time is lengthened and the drying time is set short. Power consumption in the drying process can be suppressed.

FIG. 5 shows a timing chart of the operation method of the disinfection storage according to the second embodiment, and since the configuration of the disinfection storage is the same as that of the first embodiment, the same reference numerals are given to the existing members. The detailed description will be omitted, and only the different parts will be described.

In the operation method of the disinfection storage of the second embodiment, in the disinfection and drying step, the drying operation is set first, and then the disinfection operation is performed. That is, as shown in FIG. 5, when the disinfection storage is energized, the temperature raising operation is started, the energization of the heater 18 and the fan motor 20 is turned on, and hot air is circulated to the storage chamber 14. Further, the solenoid 42 is energized to operate the shutter 30 of the duct 32 to open the discharge port 28. When the first temperature sensor 48 detects a preset set temperature for drying, the controller board 52 switches to a control operation for controlling ON / OFF of the heater 18, thereby shifting to a drying operation. During this drying operation, the ON / OFF control of the heater 18 and the energization of the fan motor 20 are continued, and since the duct 32 is open, the steam filling the storage chamber 14 is sent to the outside. It can be escaped to promote the drying of the tableware 39.

In the disinfection storage of the second embodiment, the controller board 52 includes a drying timer (not shown) that starts counting at the same time as the counting start of the operation timer 54, and has a drying time preset in the drying timer. After the lapse of time, the set temperature of the room temperature is maintained at the set temperature for disinfection, and the operation shifts to the disinfection operation in which the set temperature for disinfection continues for the set time for disinfection. Then, when the counting of the counted disinfection and drying time is completed, the process proceeds to the cool-down operation.

According to the operation method of the second embodiment, in the disinfection and drying step, the drying operation is performed with the duct 32 (exhaust port 28) first opened, so that the steam in the room is discharged to the outside through the exhaust port 28 and the duct 32. It can be discharged to accelerate the drying of the tableware 39, and the time required for drying can be shortened. Moreover, since the duct 32 is opened at the same time as the operation of the disinfection storage is started, the time required for drying the tableware 39 can be further shortened. Further, when the disinfection operation is performed at the set temperature for disinfection in a dry state of the tableware 39, the disinfection time of the disinfection operation maintained at the high temperature set temperature for disinfection can be shortened, so that the heater 18 is consumed. Power consumption can be further reduced.

In the disinfection storage that executes the operation method of the second embodiment, the operation method of the first embodiment is configured to be executable, and the user can select which operation method to operate the disinfection storage. Is preferable.

In Example 1, the disinfection and drying time of the disinfection and drying step of disinfecting and drying the tableware 39 was set as a fixed value, but in Example 3, various parameters were monitored during the operation of the disinfection storage and preset conditions were set. When is satisfied, a control is added to change the disinfection drying time. In addition, about Example 3, the part different from Example 1 will be described.

Here, the controller board 52 controls ON-OFF of the heater 18 based on the detection temperatures of the first temperature sensor 48 and the second temperature sensor 50, so that the room temperature becomes the set temperature for disinfection or the set temperature for drying. When the holding control operation is performed, the temperature detected by both temperature sensors 48 and 50 depends on the amount and type of the tableware 39 stored in the storage chamber 14 or the difference in heat load such as the initial temperature of the tableware 39. The difference is different. Therefore, in Example 3, whether or not to change the disinfection and drying time according to the value of the monitoring parameter, using the difference ΔK of the detection temperatures of the two temperature sensors 48 and 50, which differ according to the heat load, as the monitoring parameter, and whether or not to change the disinfection drying time. I try to change to an appropriate disinfection and drying time.

FIG. 6 is a flowchart of the operation method of the third embodiment in which the disinfection and drying time can be changed, in which the heater 18 is turned on to start the operation of the disinfection storage (step B10), and the first temperature sensor 48 is used. First detects the set temperature for disinfection, and the difference in the detected temperature between the first temperature sensor 48 and the second temperature sensor 50 when the energization of the heater 18 is turned off (at the start of the disinfection operation) ΔK (initial heater energization stop) It is determined whether or not the detection temperature difference) is smaller than the preset threshold value X (step B11). If step B11 is denied (NO), the controller board 52 continues the normal disinfection and drying process based on the preset disinfection time and drying time, and ends the disinfection and drying process after the lapse of the disinfection and drying time (step). B12).

When the step B11 is affirmed (YES), the controller board 52 has a small heat load, and the tableware 39 stored in the storage chamber 14 is sufficiently used without performing the disinfection / drying step for a fixed value of the disinfection / drying time. The disinfection and drying time is changed to a preset shortened disinfection and drying time, and the disinfection and drying step is terminated when the shortened disinfection and drying time elapses (step B13). In addition, in order to surely disinfect the tableware 39, the drying time is shortened without changing the disinfection time in the shortened disinfection drying time.

According to the operation method of the third embodiment, the difference ΔK of the detected temperature can be determined during the operation of the disinfection storage to shorten the disinfection drying time. Therefore, the tableware 39 is disinfected and dried more than necessary to disinfect and dry the heater 18. Power consumption can be reduced. Further, since the time for which the tableware 39 is exposed to the high temperature can be shortened, the deterioration of the tableware 39 can be suppressed. Then, by shortening the disinfection and drying time, the processing capacity can be improved.

FIG. 7 shows a flowchart of a modified example of the operation method of the third embodiment, and the modified example will be described with respect to a portion different from the third embodiment. In the third embodiment, the difference ΔK of the detected temperature when the energization of the heater 18 is first turned off is determined by comparing with the threshold value X, whereas in the first modification shown in FIG. 7A, the heater is used. During the control operation in which 18 is ON / OFF controlled, the difference ΔKn of the detected temperature when the energization of the heater 18 is turned off at the preset nth number is compared with the corresponding threshold value Xn (step B14). Decide whether to continue the normal disinfection and drying process or shorten the disinfection and drying time.

In the second modification shown in FIG. 7B, the difference in the detected temperature when the heater 18 is turned off at the preset nth number of times during the control operation in which the heater 18 is turned on and off is ΔKn. Is configured to repeat the determination of whether to continue the normal disinfection / drying step or to shorten the disinfection / drying time by comparing with the corresponding threshold value Xn M times preset. For example, when the number of times the heater 18 is turned off is the first time, the second time, the third time ..., or the first time, the third time, the fifth time ... Compare with threshold Xn. Then, when step B15 is affirmed (YES) before the number of determinations reaches M, the disinfection drying time is changed to a preset shortened disinfection drying time, and when the shortened disinfection drying time elapses. If step B13 is not affirmed (YES) even after the number of determinations reaches M while the disinfection and drying process is completed, the normal disinfection and drying process based on the preset disinfection time and drying time is continued and disinfected. After the drying time has elapsed, the disinfection and drying process is completed.

In the third modification shown in FIG. 7 (c), the OFF time T is set as a monitoring parameter with the OFF time T from the first turning off of the heater 18 to the next turning on of the heater 18 during the control operation. If the OFF time T is shorter than the threshold Z (NO in step B16) as compared with the preset threshold Z (step B16), the normal disinfection and drying process is continued, and the OFF time T is longer than the threshold Z. If (step B16 is YES), the disinfection and drying time is shortened. That is, if the heat load inside the storage chamber 14 is small, the OFF time from when the heater 18 is turned off until the heater 18 is turned on becomes long, and the tableware 39 is sufficient even if the disinfection and drying time is shortened. Although disinfection and drying can be performed, if the heat load inside the storage chamber 14 is large, the OFF time from when the heater 18 is turned off until the heater 18 is turned on becomes short, and disinfection with a preset fixed value is performed. A disinfection and drying process with a drying time is required.

Also in each modification of Example 3, the disinfection and drying time can be shortened by monitoring the monitoring parameters such as the detection temperature difference ΔK, Kn and the OFF time T, and the total heater 18 in the disinfection and drying process 18 Power consumption can be reduced. Further, in the second modification, the disinfection and drying process can be completed in the optimum disinfection and drying time by setting the number of determinations for determining the difference ΔKn of the detection temperature to a plurality of times, and the power consumption consumed by the heater 18 can be reduced. It can be further reduced.

In addition, in the operation method of Example 3, the operation method of the third modification example can be used together, and in the first modification example and the second modification example, the operation method of the third modification example can be used together. .. Further, in the third modification example, only the OFF time T of the first heater 18 is compared with the threshold value Z, but as in the first modification example and the second modification example, the OFF time Tn of a predetermined number of times is supported. The comparison with the threshold value Zn to be performed or the comparison with the corresponding threshold value Zn with the OFF time Tn may be performed a plurality of times.

Here, as the threshold values X, Xn, Z, Zn, shortened disinfection and drying time, and the like in Example 3 and each modification, the values obtained by experiments and the like are used.

[Change example]
The present application is not limited to the configuration of each of the above-described embodiments, and other configurations may be appropriately adopted.
1. 1. In the second embodiment, the set temperature of the room temperature is changed in the middle of the disinfection and drying process, but the drying operation and the disinfection operation can be performed while maintaining the preset set temperature.
2. 2. In the disinfection storage where the operation method of the second embodiment can be executed, the operation method of the second embodiment in which the duct is opened from the start of operation and the counting by the shutter timer are started after the set temperature for drying is reached. It may be possible to select an operation method in which the duct is opened at the end of the count. Then, when the opening timing of the duct is set by the shutter timer, the opening timing (time after reaching the set drying temperature) can be arbitrarily set by the user.
3. 3. In Example 3 and the modified example thereof, the set temperature of the room temperature is changed in the middle of the disinfection and drying process, but the disinfection operation and the drying operation can be performed while maintaining the preset set temperature. can. Further, in the operation method of the second embodiment, the operation method of the third embodiment or its modified example can be used in combination.

10 housing, 14 storage room, 18 heater, 20 fan motor (blower), 28 outlet 38 sirocco fan (blower), 39 tableware

Claims (1)

Tableware stored in the storage room (14) by circulating and supplying hot air generated by the heater (18) and the blower (20, 38) to the storage room (14) internally defined in the housing (10). (39) is a method of operating a disinfection storage that heats and disinfects and dries.
The discharge port (28) that communicates the storage chamber (14) to the outside is opened, and the heater (18) and the blower (20, 38) are turned ON to raise the room temperature of the storage chamber (14). Start the temperature rise operation,
Under the condition that the room temperature reaches the set temperature for drying the tableware (39) by the temperature raising operation, the energization to the heater (18) is controlled while the discharge port (28) is open. A drying operation is performed in which the room temperature is maintained at the set temperature for drying over the drying time.
After the lapse of the drying time, the set temperature of the room temperature is changed to the set temperature for disinfection for disinfecting the tableware (39) higher than the set temperature for drying, and the heater (18) with the discharge port (28) open. ) Is controlled, and the disinfection operation is performed to keep the room temperature at the set temperature for disinfection over the disinfection time.
After the disinfection operation and the drying operation are completed, a cool-down operation is performed in which only the heater (18) is turned off while the operation of the blower (20, 38) is continued with the discharge port (28) open. A method of operating a disinfection storage, characterized in that the operation of the blower is stopped and the discharge port (28) is closed after the cool-down time has passed.

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