JPH1014849A - Tableware washing machine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tableware washing machine which can wash tableware in an optimum time adjusted more finely than in a conventional arrangement and which eliminates leaving the food residue at the dishes, etc., and also wasteful consumption of the power owing to excessive operation of washing. SOLUTION: In a tableware washing machine concerned, the requisite time for the supplied water temp. in a tableware accommodating chamber to attain the predetermined level is measured, and on the basis of the result from measuring, control is made so that the washing time thereafter is prolonged with shorter requisite time and is shortened with longer requisite time. When the rate of temp. rise in the accommodating chamber is measured to serve for judgment of the quantity of tableware, the change in the washing conditions is controlled by the neuro-computation, wherein the washing power (force of steeping) at each water temp. range is used while the water temp. is divided into a plurality of divisions, and fuzzy control is conducted using the sensed quantity of tableware and the washing power (force of steeping), and according to the given result, the washing time (or frequency) after attainment of a certain temp. level and the frequency of rinsing runs (or times) are set.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a dishwasher,
More specifically, the present invention relates to an improvement in a dishwasher capable of performing more detailed washing of dishes than in the past and eliminating waste of washing due to insufficient washing or waste of power consumption due to excessive washing.

[0002]

2. Description of the Related Art Conventionally, a dishwasher control method includes detecting the temperature of water supplied to a dish storage tank at the start of a washing operation, and detecting the temperature of the water.
There is a method in which the time required to reach 5 ° C. is measured, and the subsequent time is controlled accordingly.

[0003]

That is, in the above-mentioned conventional system, if the time required to reach a certain temperature is short, the subsequent cleaning time is lengthened, and the time required to reach a certain temperature is reached. If the time is long, the subsequent washing time is shortened.According to this, when the amount of tableware is large, the temperature rise rate is low, and the time until reaching a certain temperature is long. (The reverse if the amount of dishes is small) is not taken into account. Furthermore, the cleaning power varies depending on the temperature, and even when the time required to reach 45 ° C. is the same, the cleaning power is not taken into consideration in that the cleaning power differs depending on the initial water temperature, the outside air temperature, the water volume, the power supply voltage, the temperature rise rate, and the like. It could not be said that the optimal operation time for cleaning was always set.

[0004] It is an object of the present invention to provide a dishwasher in which dishwashing is performed in a finer and more optimal time than in the past, so that no washing is left behind due to insufficient washing or power consumption is wasted due to excessive washing.

[0005]

The object of the present invention is to measure the time required for the supply water temperature in the tableware storage tank to reach a predetermined water temperature. In a dishwasher having a structure in which the subsequent washing time is controlled to be longer while the required time is longer, the subsequent washing time is controlled to be shorter, and the amount of dish is determined by measuring the temperature rise rate of water in the dish storage tank. In doing so, the change in washing conditions is controlled using neuro-operation, the water temperature is divided into a plurality of sections, and control is performed by the washing power (flushing power) for each water temperature, and the detected amount of dishware and the washing power ( The fuzzy control is performed using the softening force, and the result is achieved by setting the cleaning time (number of times) and the number of times of rinsing (time) after reaching a certain temperature.

That is, according to the present invention, first, the temperature rise rate, which greatly changes due to a change in the washing conditions (initial water temperature, outside air temperature, water amount, power supply voltage, etc.), is corrected, and the amount of tableware is determined using this. Further, the cleaning with the water jetted from the arm nozzle is regarded as a so-called cleaning with a change in temperature, and a cleaning power that varies depending on the temperature is detected and evaluated using the concept of “spreading power”. Fuzzy control is performed using the amount of tableware detected as described above and the cleaning power (smoothing power), and the cleaning time (number of times) and the number of times of rinsing (time) after a certain temperature is reached are set.

In this way, by determining the amount of tableware and the leveling power, and setting the washing time (number of times) and the number of times of rinsing (time) accordingly, the washing of tableware can be performed in a more detailed and optimal time than before. Done, left unwashed due to lack of washing,
Alternatively, waste of power consumption due to excessive cleaning can be eliminated.

[0008]

Embodiments of the present invention will be described below with reference to the drawings.

In FIG. 1, reference numeral 1 generally denotes a dishwasher, and the dishwasher 1 has a box-shaped outer frame 2.

A tableware storage tank 3 is arranged in an outer frame 2, and a door 4 is provided in an opening on the front surface thereof.

A step portion 3a is provided at a lower portion of the side wall of the tableware storage tank 3, and a tableware storing lower basket 5 having wheels is arranged to be able to be pulled out by using the step portion 3a as a guide rail.

A front and rear movable rail 6 is attached to the upper part of the side wall of the tableware storage tank 3. By inserting the tableware upper basket 7 into the rail 6, the tableware storage upper basket 7 can be freely taken in and out. can do.

A washing pump 8 is arranged below the bottom of the tableware storage tank 3, and the pump 8 is driven by a motor 9.

Immediately below the tableware lower basket 5, a lower arm nozzle 10 that rotates in a horizontal plane with the center as a fulcrum is arranged. On the upper surface of the lower arm nozzle 10, a plurality of small holes 10a are provided.

The lower basket 5 for storing tableware is provided with a Venturi tube 11 b for guiding the washing water sent from the pump 8 to the upper arm nozzle 11.

Although a heater is arranged at the bottom outside the tableware storage tank 3, it is not shown.

A control panel 1 is provided on the upper part of the outer surface of the door 4.
7 are arranged.

Here, the washing, rinsing and drying operations of the dishwasher 1 having the above configuration will be described.

First, the washing operation is performed by supplying electricity to the water supply electromagnetic valve 14 and supplying washing water to the tableware storage tank 3, and when the water supply reaches a predetermined water level, the water supply electromagnetic valve 14 is closed and the heater is energized. Power supply to the pump motor 9 is started.

The pump 8 is operated by the operation of the pump motor 9, sucks water from the water retaining portion 12 arranged at the bottom of the tableware storage tank 3, and flows into the lower arm nozzle 10 and the venturi tube 11 b from the pump discharge port 13. Pressurized water is supplied and supplied into the upper arm nozzle 11 from the venturi tube 11b.

Then, the small hole 10a of the lower arm nozzle 10
By directly injecting pressurized water into the dishes in the lower basket 5 for storing dishes and pressurizing water directly into the dishes in the upper basket 7 for storing dishes from the small holes 11a of the upper arm nozzle 11. Peel and disperse the dirt. At this time, the lower arm nozzle 10 and the upper arm nozzle 11 rotate on their own, and spray the pressurized water from both nozzles 10 and 11 over the entire area in the tableware storage tank 3.

When the cleaning has been performed for a predetermined time, the power supply to the pump motor 9 and the heater is stopped to terminate the cleaning.
The drainage pump 18 is energized to discharge the washing water in the tableware storage tank 3 out of the machine.

Next, the rinsing operation is performed by repeating the same operation as the cleaning operation several times. At this time, energization of the heater is not performed for the end rinsing operation.

Lastly, in the drying operation, the blower unit is energized to rotate the blower fan, and the tableware storage tank 3 is provided via a blower duct and a heater arranged at the outer bottom of the tableware storage tank 3.
Supply wind inside. At this time, the heater turns on and off the constant energizing time to change the cold air into the hot air, and the hot air causes water droplets and residual water adhering to the tableware storage tank 3 and further, for the tableware storage. Change the water droplets attached to the tableware stored in the lower basket 5 and the tableware storage upper basket 7 into steam,
The air is exhausted outside the machine via the exhaust duct 15 and the exhaust port 16.

When the drying operation has been performed for a predetermined time, the operation of the dishwasher 1 is terminated.

The detection of the water temperature in the tableware storage tank 3 is performed by a thermistor 20 closely fixed to the front surface of the door back plate 21 shown in FIG.

Next, the contents of the present invention will be described.

As shown in FIG. 2, the conventional control system detects the temperature of the water supply in the cleaning tank at the start of the cleaning operation and measures the time required until the water temperature reaches 45 ° C. Time was controlled.

Here, the control method of the present invention will be described.

First, when determining the amount of tableware based on a rise in temperature, X ₁ ... initial water temperature, X ₂ ... outside air temperature, X ₃ ... water amount, X ₄ ...
A neuro operation is performed in consideration of the power supply voltage to determine the amount of tableware. Next, washing with water sprayed from the arm nozzle is regarded as a so-called washing with a change in temperature, and the washing power varies depending on the temperature. Generally, the higher the temperature, the higher the washing power. Even when the cleaning is performed for a long time, it is considered that the overall cleaning power is different if the temperature rise rate and the initial condition are different. Therefore, taking the above into consideration, as a softening force, S = C ₁ (t ₂ −t ₁ ) + C ₂ (t
₃₋ t ₂ ) + C ₃ (t ₄ −t ₃ ). FIG. 3 shows a change in the temperature rise rate according to the operation time, and FIG.

This value indicates that each cleaning time with a temperature change is 2
It indicates how many minutes the operation has been performed on the basis of 0 ° C. This softening force is detected and determined.

Fuzzy control is performed using the amount of tableware and the softening power detected as described above, but this may occur in order to simplify the procedure from input information to fuzzy control output and output results using a microcomputer. The combination of outputs is divided into categories suitable for practical use from simulations and experimental results, and the control determination table is simplified, whereby the amount of tableware and the leveling power can be detected, and the optimum cleaning time and the number of times of rinsing can be set. FIG. 5 shows an example of the control decision table. FIG. 6 shows a control method according to the present invention.

[0033]

As described above, according to the present invention, the amount of tableware and the leveling power are determined, and the washing time (number of times) and the number of times of rinsing (time) are set accordingly. Cleaning can be performed more precisely and in an optimum time than in the past, so that it is possible to eliminate unwashed portions due to insufficient cleaning or wasteful power consumption due to excessive cleaning.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional side view showing the entire internal structure of a dishwasher.

FIG. 2 is a diagram showing an example of a conventional dishwashing control method.

FIG. 3 is a diagram showing an operating time-water temperature rise change rate when a dishwasher is operated.

FIG. 4 is a diagram showing the leveling power due to a change in water temperature when the dishwasher is operated.

FIG. 5 is a diagram illustrating an example of a dishwashing control determination table according to the present invention.

FIG. 6 is a diagram showing an example of a dishwashing control block according to the present invention.

[Explanation of symbols]

3 ... Tableware storage tank, 4 ... Door, 19 ... Thermistor fixing plate,
20: Thermistor, 21: Door back plate.

Claims (6)

[Claims] 1. A tableware storage tank, a pressurized water supply means for washing dishes, a heating means for changing water to hot water, a temperature detecting means for detecting a water temperature in the tableware storage tank, and a washing water in the tableware storage tank. Drainage means for discharging to the outside of the machine, and control means for executing each step of washing and rinsing of the dishes are provided, and the time required for the temperature of the supply water in the dish storage tank to reach a predetermined water temperature is measured. According to the measured value, the shorter the required time, the longer the subsequent cleaning time is controlled, while the longer the required time, the shorter the subsequent cleaning time is controlled. When the amount of tableware is determined by measuring the rate of temperature rise, the change in cleaning conditions is controlled using neuro-calculation, and the water temperature is divided into a plurality of sections to determine the cleaning power (softening power) for each water temperature. Controls and detects the amount of dishware and cleaning Performs a fuzzy control using the (soaked force),
A dishwasher characterized in that a washing time after a certain temperature is reached and a number of times of rinsing are set based on the result. 2. A dish storage tank, pressurized water supply means for washing dishes, heating means for changing water to hot water, temperature detecting means for detecting a water temperature in the dish storage tank, and washing water in the dish storage tank. Drainage means for discharging to the outside of the machine, and control means for executing each step of washing and rinsing of the dishes are provided, and the time required for the temperature of the supply water in the dish storage tank to reach a predetermined water temperature is measured. According to the measured value, the shorter the required time, the longer the subsequent cleaning time is controlled, while the longer the required time, the shorter the subsequent cleaning time is controlled. When the amount of tableware is determined by measuring the rate of temperature rise, the change in cleaning conditions is controlled using neuro-calculation, and the water temperature is divided into a plurality of sections to determine the cleaning power (softening power) for each water temperature. Controls and detects the amount of dishware and cleaning Performs a fuzzy control using the (soaked force),
A dishwasher characterized by setting a washing time and a rinsing time after reaching a certain temperature based on the result. 3. A dish storage tank, pressurized water supply means for washing dishes, heating means for changing water to hot water, temperature detecting means for detecting a water temperature in the dish storage tank, and washing water in the dish storage tank. Drainage means for discharging to the outside of the machine, and control means for executing each step of washing and rinsing of the dishes are provided, and the time required for the temperature of the supply water in the dish storage tank to reach a predetermined water temperature is measured. According to the measured value, the shorter the required time, the longer the subsequent cleaning time is controlled, while the longer the required time, the shorter the subsequent cleaning time is controlled. When the amount of tableware is determined by measuring the rate of temperature rise, the change in cleaning conditions is controlled using neuro-calculation, and the water temperature is divided into a plurality of sections to determine the cleaning power (softening power) for each water temperature. Controls and detects the amount of dishware and cleaning Performs a fuzzy control using the (soaked force),
A dishwasher characterized by setting the number of times of washing and rinsing time after reaching a certain temperature based on the result. 4. A tableware storage tank, pressurized water supply means for washing dishes, heating means for changing water to hot water and increasing the temperature in the tableware storage tank, and temperature detection for detecting a water temperature in the tableware storage tank. Means, drainage means for discharging washing water in the tableware storage tank outside the machine, and control means for executing each step of washing, rinsing, and drying of the tableware, wherein the temperature of the water supply water in the tableware storage tank is predetermined. The time required to reach the given water temperature is measured, and according to this measured value, the subsequent cleaning time is controlled to be longer as the required time is shorter, while the subsequent cleaning time is reduced as the required time is longer. In a dishwasher with a controlled structure, when determining the amount of tableware by measuring the temperature rise rate of water in the tableware storage tank, changes in cleaning conditions are controlled using neuro-operation, and the water temperature is divided into multiple categories. Divide the cleaning power for each water temperature (flush ) Performs control by, performs fuzzy control using amounts as detergency of the detected tableware (soaked force),
A dishwasher characterized in that a washing time after a certain temperature is reached and a number of times of rinsing are set based on the result. 5. A tableware storage tank, a pressurized water supply means for washing dishes, heating means for changing water to hot water and increasing the temperature in the tableware storage tank, and a temperature detector for detecting a water temperature in the tableware storage tank. Means, drainage means for discharging washing water in the tableware storage tank outside the machine, and control means for executing each step of washing, rinsing, and drying of the tableware, wherein the temperature of the water supply water in the tableware storage tank is predetermined. The time required to reach the given water temperature is measured, and according to this measured value, the subsequent cleaning time is controlled to be longer as the required time is shorter, while the subsequent cleaning time is reduced as the required time is longer. In a dishwasher with a controlled structure, when determining the amount of tableware by measuring the temperature rise rate of water in the tableware storage tank, changes in cleaning conditions are controlled using neuro-operation, and the water temperature is divided into multiple categories. Divide the cleaning power for each water temperature (flush ) Performs control by, performs fuzzy control using amounts as detergency of the detected tableware (soaked force),
A dishwasher characterized by setting a washing time and a rinsing time after reaching a certain temperature based on the result. 6. A tableware storage tank, pressurized water supply means for washing dishes, heating means for changing water to hot water and increasing the temperature in the tableware storage tank, and temperature detection for detecting a water temperature in the tableware storage tank. Means, drainage means for discharging washing water in the tableware storage tank outside the machine, and control means for executing each step of washing, rinsing, and drying of the tableware, wherein the temperature of the water supply water in the tableware storage tank is predetermined. The time required to reach the given water temperature is measured, and according to this measured value, the subsequent cleaning time is controlled to be longer as the required time is shorter, while the subsequent cleaning time is reduced as the required time is longer. In a dishwasher with a controlled structure, when determining the amount of tableware by measuring the temperature rise rate of water in the tableware storage tank, changes in cleaning conditions are controlled using neuro-operation, and the water temperature is divided into multiple categories. Divide the cleaning power for each water temperature (flush ) Performs control by, performs fuzzy control using amounts as detergency of the detected tableware (soaked force),
A dishwasher characterized by setting the number of times of washing and rinsing time after reaching a certain temperature based on the result.