JPH11299429A - Frozen food producing apparatus and frozen food producing machine used therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To automatically supply a frozen food base to its tank in a frozen food producing machine and to solve problems such as freezing at its feed opening, etc. SOLUTION: This frozen food producing apparatus supplies a frozen food in a solid solution state by stirring a frozen food base diluted and adjusted in a tank 2 by an inner/outer blade 4 while freezing the frozen food base in a freezing area 3. The frozen food base is intermittently supplied at fixed intervals based on a capacitance type liquid level detecting sensor 5 and a heater is installed near a frozen food feed opening 24 to prevent the freezing of the frozen food base. The sensor 5 is a temperature compensation type. Each tank 2 is equipped with a defroster timer for setting a thawing time of the frozen food. The blade 4 is driven as an inner and an outer double blade by a gear motor. The gear motor is installed in a pendulum state and a refrigerant solenoid valve is subjected to on-off control by the swing of the pendulum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of automatically supplying and storing a diluted dessert base in a tank, and stirring the stored frozen dessert base while freezing the frozen dessert base to supply solid dessert frozen dessert. The present invention relates to a frozen dessert producing apparatus and a frozen dessert producing machine employed in such frozen dessert producing apparatuses.

[0002]

2. Description of the Related Art As shown in FIG. 13, a conventional frozen dessert production apparatus (and its dessert production machine) stores a frozen dessert base obtained by diluting a syrup to a predetermined concentration with water in a tank 2 of the ice dessert production machine 1. The frozen dessert base was stirred while being frozen in a freezing region provided inside the lower portion of the tank 2 to supply solid dessert.

[0003]

With the above-mentioned conventional frozen dessert production apparatus and the frozen dessert base feeder, the solid solution state of the frozen dessert is still uneven, and the dessert of the desired quality cannot be stably obtained, and the dessert is sufficiently hygienic. Could not be sold and supplied.

[0004] In view of the above problems, it is an object of the present invention to provide a frozen dessert manufacturing apparatus and a frozen dessert manufacturing machine which have solved various problems at each stage from the supply of raw materials of the frozen dessert manufacturing apparatus to the manufacture and sale and supply of the frozen dessert. .

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a diluted dessert base using a liquid level detection sensor and a frozen dessert base supply mechanism operated by an output signal of the liquid level detection sensor. A frozen dessert manufacturing apparatus that stores a frozen dessert in a tank while storing the frozen dessert base in a freezing area while stirring the frozen dessert base while maintaining the liquid level at or above a predetermined level. This adopts a configuration in which the supply mechanism is provided with an automatic intermittent supply function based on frozen dessert.

[0006] In this way, a new frozen dessert base is intermittently supplied into the frozen dessert base in a state of being in a solid solution state and the stirring effect is not easily propagated, so that the frozen dessert in a homogeneous and moderately solid solution state (softness) is provided. Is obtained.

As a means for preventing ice formation at the supply port for supplying the frozen dessert base to the tank, a heater for preventing ice formation is provided at the supply port, and the supply of syrup is advanced or delayed immediately before the supply port is shut off. To increase the sugar content of the frozen dessert base near the mouth, to open the supply mouth of the frozen dessert base to a position higher than the liquid level to be stored, or to blow off the moisture near the supply port by pumping gas when the syrup runs out , May be adopted. The present invention is not limited to the above-mentioned invention, and is not limited to the above-mentioned invention. Applicable to the device. At this time, the refrigeration base is preferably supplied intermittently to the tank.

[0008] In this case, freezing does not occur in the vicinity of the supply port of the frozen dessert base due to the freezing operation in the freezing region, and a state in which the frozen dessert base cannot be supplied does not occur.

In addition, the tank is provided with a sensor for preventing the overflow of the frozen dessert base from the tank, and the output port of the sensor prevents the supply port and issues an alarm. For example, even if a slow leak occurs due to the accumulation of sugar in the frozen dessert base or the presence of foreign matter in the solenoid valve, this can be prevented before the frozen dessert base overflows from the tank. The present invention can also be applied to a frozen dessert manufacturing apparatus that automatically supplies and stores a frozen dessert base in a tank, and agitates while storing the frozen dessert base in a freezing region while stirring to supply solid dessert.
This overflow sensor is preferably provided at a position higher than the liquid level detection sensor.

The liquid level detecting sensor may be a capacitance type sensor having a temperature compensating function. The liquid level detecting sensor is based on information detected by a temperature detector for directly or indirectly detecting the temperature of the frozen dessert base or the dessert. Temperature compensation may be provided. The present invention can also be applied to a refrigeration manufacturing apparatus that automatically supplies and stores a frozen dessert base in a tank, and agitates while the frozen base stored is frozen in a freezing region to supply solid dessert frozen dessert. .

In this manner, the stored frozen dessert base becomes a solid solution frozen dessert, and the capacitance changes due to a temperature change in the process, and the level of the frozen dessert in the tank can be accurately determined regardless of this change. Can be detected at
Supply / cutoff of the frozen dessert base is performed in a stable state.

[0012] Further, in a frozen dessert manufacturing machine for producing a frozen dessert in a solid solution state by stirring the stored frozen dessert base while freezing it in a freezing region, a plurality of tanks for storing the frozen dessert base, respectively, At the bottom has a refrigeration cycle consisting of at least a condenser and a compressor, has a cooling fan for cooling this refrigeration cycle, has an intake port at the bottom front side, and has an exhaust port at a position between the rear part and the tank. And a plurality of exhaust holes that are provided at three-fourths or less below the height of the base portion.

With this configuration, it is possible to prevent the exhaust gas from flowing from the exhaust hole to the intake port, and to prevent frost and icing between the plurality of tanks.

Further, if a plurality of tanks for storing the frozen desserts and a defrost timer for setting the thawing time of the frozen desserts are provided for each tank are provided, there is no need to sell and supply many frozen desserts. In addition, by lowering the operation rate of equipment including a refrigerator, the life of the machine can be extended, and in particular, by making the freezing time different for each tank, the frozen dessert in the other tank is sold during the thawing operation in the other tank Can supply. Further, when icing on the outer wall of the tank occurs, the ice melts and is drained during the thawing operation, so that this kind of abnormal icing can be prevented.

It is preferable that the tank has a frozen dessert supply cock on the front side for selling and supplying the dessert, and that the bottom is lowered at an angle of 2 to 8 degrees below the horizontal side on the side of the dessert supply cock. With this configuration, when the cock is opened, the frozen dessert does not remain in the tank, so that the sales and supply become good and the disassembling workability of the tank can be prevented from being impaired.

Further, a dessert supply cock for selling and supplying the dessert provided in the tank, and a dew guide for draining dripping water from the tank between a lower end of the dessert supply cock and a lower part of the tank are provided. If the bottom of the dish portion of this dew guide is made to have a high center and a downward slope toward both sides, it is possible to prevent the dew water in the tank from dripping around, especially for receiving frozen desserts It is possible to prevent condensation water from entering the cup.

Further, in the above-mentioned refrigerating area, the inner periphery of the refrigeration region has inner blades and the outer periphery has outer blades connected to the inner blade side. If the reinforcing portions are arranged so as to be balanced in weight, the rotation of the outer blades does not fluctuate, and the frozen dessert can be stably manufactured and moved.

Further, in the apparatus having a frozen dessert stirring blade near the freezing region and a gear motor connected to the blade, the gear motor is provided in a pendulum shape, and is turned on from off in accordance with the swing angle of the gear motor. A first switch and a second switch that turns on from off, and a refrigerant solenoid valve that controls the flow of the refrigerant in the refrigeration area in response to the first switch and the second switch. With this configuration, a mechanical hysteresis measure can be taken, and the response speed of the detection of the hardness of the frozen dessert can be increased, so that the frozen dessert can be prevented from being excessively frozen or melted too much.

The above inventions (automatic intermittent supply, supply port icing prevention, temperature compensation, dew guide, swing gear motor, etc.) can be combined with each other as long as no trouble occurs. That is, any two sets, three sets or four sets of the inventions described in claims 1 to 4 are combined, and any two sets, three sets, four sets, five sets or any of the inventions described in claims 5 to 10 are provided. Six sets may be combined, or one of the frozen dessert manufacturing machines according to the inventions according to claims 5 to 10 may be used alone or according to the invention according to claims 1 to 4. It can be adopted in any one of the manufacturing apparatuses.

[0020]

Next, a first embodiment of the present invention will be described with reference to the drawings. In FIG. 1, reference numeral 1 denotes a frozen dessert making machine, and a compressor and a condenser (not shown) are provided at a base portion thereof.
And a tank 2 of frozen dessert base (containing at least either sugar or alcohol) is provided above the tank 2.
In the lower part of the tank 2, a refrigeration zone 3 is formed by making the evaporator of the refrigeration cycle into a cylindrical shape. This frozen area 3
As shown in FIG. 5, an inner blade 4i and an outer blade 4o are provided inside and outside.

Behind the freezing region 3, the frozen dessert base stored in the tank 2 can flow into the freezing region 3. Inside the tank 2, a liquid level detection sensor 5 based on a frozen dessert and a water level detection sensor 6 which also performs level detection of an abnormal liquid level and a washing water level are installed. The detection position of the water level detection sensor 6 is higher than the detection position of the frozen dessert-based liquid level detection sensor 5, and in this embodiment,
A supply port 2 for the frozen dessert under the installation position of both sensors
4 (FIG. 6) is open. When the electromagnetic valve that opens and closes the supply port 24 is closed, a heater is attached to the supply port 24 so that the frozen dessert base remaining in the supply port 24 does not freeze, so that the supply port 24 can be opened near the freezing region. .

In front of the frozen dessert production machine 1, a dessert supply cock 7 is provided at the front end of the frozen area 3, and its handle 8
, The frozen dessert is supplied to the cup C. A connection port P is provided on the back surface of the frozen dessert production machine 1, and a frozen dessert base supply pipe is connected by a pipe joint.

The portion surrounded by the two-dot chain line in the center of FIGS. 1 and 2 is a frozen dessert base supply mechanism 10 for supplying a syrup supply system 11, a water supply system 12, and a syrup at a predetermined concentration with water. It comprises a diluted dessert-based supply system 13.

The syrup supply system 11 has a connection pipe 15 extending from a syrup tank 14 provided outside the frozen dessert making machine 1.
Are connected by a pipe joint 16, and a syrup solenoid valve 17,
Dilution regulator 20 via pressure regulator 18 and check valve 19
Leads to. The syrup tank 14 is connected to a carbon dioxide gas cylinder B by a connection pipe 15b, so that a predetermined pressure is applied to the syrup tank 14 to feed the syrup under pressure. A syrup sensor 26 is attached to the outlet of the syrup tank 14 (may be inside the frozen dessert production machine 1).

In the water supply system 12, a water purifier S is provided inside (or outside) the frozen dessert maker 1, and a connecting pipe 15a extending therefrom is connected by a pipe joint 16a.
7a, pressure reducing valve 21, demand pump 22, pressure regulator 1
8a and the dilution regulator 20 via the check valve 19a.
Although the position of the water solenoid valve 17a is back and forth in FIGS. 1 and 2, there is no functional change.

The frozen dessert base supply system 13 includes a dilution adjuster 20
, The dilution controller 20 employs a Venturi mechanism, but the present invention is not limited to this structure, and a syrup and water are supplied at a predetermined ratio by a measuring pump. The syrup can be fed and diluted. In this configuration, the syrup is extracted together with the supply of water, and the frozen dessert base can be continuously supplied. When the syrup and the water are supplied by the measuring pump, the syrup and the water can be supplied directly to the tank 2 and mixed by the blades 4i and 4o.

The diluted dessert base is supplied to the dessert production machine 1 through the piping 23 of the dessert base supply system 13. An electromagnetic valve 25 is provided at the pipe connection portion 16 b of the frozen dessert production machine 1, and is operated by an output signal of the liquid level detection sensor 5 of the tank 2.

Next, the operation of the present invention will be described.
When the liquid level of the frozen dessert base in the tank 2 drops, the liquid level detection sensor 5 operates, and the solenoid valve 25 provided at the connection port P on the back side of the body of the frozen dessert producing machine 1 opens. At this time, the demand pump 22 is started by the pressure of the discharge port being lowered and water is supplied, and when the water passes through the dilution regulator 20, the syrup is supplied at a predetermined ratio to be diluted and adjusted. It is supplied to the tank 2.

Conversely, when the liquid level rises and the liquid level detection sensor 5 detects this, the solenoid valve 25 of the connection port P closes and the supply of the frozen dessert base is cut off.
The pressure at the discharge port increases and stops, and the function of the syrup supply system 11 also stops.

On the other hand, when the syrup tank 14 becomes empty and syrup is not supplied, the syrup sensor (capacitance type sensor) 26 is operated, the solenoid valve 25 of the connection port P is closed, and the frozen dessert base containing no syrup Supply is blocked.

The reason why the frozen dessert base is intermittently supplied at a predetermined time interval by the program control as shown in FIG. 6 is that the liquid dessert base, which is in a solid solution state in the tank at the time of selling and supplying the frozen dessert base, This is because if it is continuously injected, it becomes a very soft frozen dessert.

That is, the solenoid valves 17, 17a operate intermittently,
The syrup is supplied for about 6 seconds every about 180 seconds, and when the syrup runs out B, the syrup sensor 26 emits (turns on) and the solenoid valve 25 of the connection port P closes. If sales and supply of frozen desserts are continued during this time, the liquid level of the frozen dessert base drops, but the solenoid valve 25 does not open. When the replacement of the syrup cylinder C is completed, the transmission of the syrup sensor 26 is stopped (off), the solenoid valve 25 of the connection port P is opened, and the supply of the frozen dessert base is restarted. The liquid level detection sensor 5 detects (turns off) this, the solenoid valve 25 of the connection port P closes, and the supply of the frozen dessert base is stopped. In the above embodiment, the supply of syrup was 18
Although supply is performed for 6 seconds at 0 seconds, it is recognized that supplying the solution for 3 to 20 seconds in 120 to 240 seconds is a practical range as a result of repeated experiments.

As an example of the above experiment, a compressor having a capacity of 250 W (200 W to 300 W) is used.
Unless the compressor has such an output, problems such as an excessively large mechanism and insufficient refrigeration capacity arise. The capacity (per tank) of the tank is 12 liters (at the time of washing) with a full tank, and is set at 7.5 to 8 liters for ordinary use. If the tank capacity is not this large, the sales supply will be insufficient during busy sales hours. Furthermore, the supply amount of the frozen dessert base is about 250 cc per 6 seconds (for one large cup)
Is set to

In the resulting texture questionnaire, as shown in FIG. 13, the above time setting is within the practical range. The region “V” in the figure is very good, “W” is good,
"X" is almost good, "Y" is too soft,
"Z" indicates the minimum required for sales and supply.

If the supply time is shorter than 3 seconds and the supply stop time is long, the sales supply amount is insufficient. In addition, if the supply time is long and the supply stop time is short, the frozen dessert becomes too soft. Judgment of softness and hardness of frozen dessert depends on personal preference,
If a swelling occurs in the upper part when the frozen dessert is placed in the cup, it is determined that the swelling is almost satisfactory.

The dilution adjuster 20 can be provided at the supply b of the frozen dessert base supply mechanism, that is, at the supply port of the tank 2.

Next, a second embodiment of the present invention will be described with reference to the drawings. FIG. 3 is a configuration diagram showing one embodiment of the present invention, and is a diagram illustrating a piping system and a control system.
The other configuration is the same as in FIGS. 4 and 5, and is omitted.

In FIG. 3, the configuration roughly comprises a raw material supply device 140, a frozen dessert production device 130, and a remote control device 150. The liquid supply system is a syrup supply system 11.
1 and a water supply system 112 and a frozen dessert-based supply system 113 prepared by diluting syrup to a predetermined concentration with water.

In the raw material feeder 140, a syrup supply system 111 is connected to a connection pipe 115 extending from a syrup tank 114 provided outside by a pipe joint 116, a syrup break sensor 126, a flow regulator (pressure regulator) 118, Pipe joint 11 via check valve 119
6a. A syrup tank 114 is connected to a carbon dioxide gas (CO ₂ ) cylinder (not shown) via a connection pipe 115b, so that a predetermined pressure is applied to the syrup tank 114 and the syrup is fed under pressure. .

Similarly, in the raw material feeder 140, the water supply system 112 is provided with a water purifier (not shown) on the outside, and a connecting pipe 115a extending therefrom is connected to a pipe joint 116.
a, a solenoid valve for water (which can be replaced with a manual cock) 117, a pressure reducing valve (or governor) 121,
It reaches the pipe joint 116b via the pump 122, the flow regulator 118a and the check valve 119a. Although not shown, a drain sensor is provided between the pipe joint 116a and the water solenoid valve 117. Also, the pump 122
Is provided with a pressure switch, and when the pressure of the water supply system 112 becomes higher than a predetermined value, at least the pump 122
And the power connection of the water solenoid valve 117 is turned off. This prevents overheating of the pump 122 due to overload.

On the other hand, in the frozen dessert production machine 130, the syrup supply system 111 is connected to the pipe joint 116 of the raw material supply machine 140.
The connection pipe connected to a is the pipe joint 1 of the frozen dessert production machine 130.
It is connected at 16c and reaches the dilution regulator 120 via the syrup solenoid valve 117a. Similarly, in the frozen dessert production machine 130, the water supply system 112 is connected to the pipe joint 1 of the raw material supply machine 140.
The connection pipe connected to 16b is connected by a pipe joint 116d, and reaches the dilution regulator 120 via the water solenoid valve 117b.

The dessert base supply system 113 is a dessert production machine 13
0, a supply system from the dilution regulator 120 for diluting the syrup with water to the nozzle-like supply port 124, the length of which is as short as possible to suppress the propagation of various bacteria in the premix. Is preferred. Note that the supply port 124 is provided in the tank 102.

Next, the configuration of the control system in this embodiment will be described. The control system is the level of the frozen dessert making machine 130.
Solenoid valve control device (Note that the control devices for the refrigeration cycle system, the operation display system, and the blade drive system are not shown and described.)
31. Autofill control device 141 of raw material supply device 140
And an operating device 151 of the remote controller 150, which exchange signals with each other.

The remote controller 150 is installed in the vicinity of the ice confectionery machine 130, and is operated by the operator to operate the operation device 15.
When 1 is operated, a signal corresponding to the content is output to the auto-fill control device 141. Further, when a signal indicating the operation state of the raw material supply device 140 is supplied from the autofill control device 141, the operation device 151 performs a display accordingly.

The auto-fill control device 141 of the raw material supply device 140 controls the water solenoid valve 117 and the pump 122 according to the signal supplied from the operation device 151 and the signal supplied from the level / electromagnetic valve control device 131. Drive control.

In response to signals supplied from the syrup sensor 126 and a water-out sensor (not shown), the auto-fill control device 141 causes the water solenoid valve 117 and the pump 1
22 and outputs a signal indicating the operation status to the operation device 151 and the level / electromagnetic valve control device 131. Further, the auto-fill control device 141 processes a signal relating to the frozen dessert production machine 130 among the signals supplied from the operation device 151 and outputs the processed signal to the level / electromagnetic valve control device 131. Conversely, the autofill control device 141 is
A signal (for example, a display signal) related to the remote controller 150 among the signals supplied from the solenoid valve control device 131 is processed and output to the operation device 151.

The level / electromagnetic valve control device 131 of the ice confectionery machine 130 drives and controls the syrup electromagnetic valve 117a and the water electromagnetic valve 117b according to the signal supplied from the auto-fill control device 141. In addition, in response to signals supplied from the liquid level detection sensor 105 and the water level detection sensor 106 for preventing overflow, the level / electromagnetic valve control device 131 drives and controls the syrup electromagnetic valve 117a and the water electromagnetic valve 117b, and operates. A signal indicating the situation is output to the auto-fill control device 141.

Here, in the operation mode in which both the syrup solenoid valve 117a and the water solenoid valve 117b are opened and closed, the syrup solenoid valve 117a opens first, and after a predetermined time, the water solenoid valve 117b opens. In this operation mode, the water solenoid valve 117b closes first, and after a predetermined time, the syrup solenoid valve 117a closes. As a result, the supply port 124
Even if frozen dessert comes into contact with the supply port 124 in a state where liquid remains, the remaining liquid has a high sugar content (or alcohol content) and a low freezing point, so that the supply port 124 is not clogged with ice and is stably frozen. A base can be supplied to the tank 102. Further, even when the syrup tank 114 runs out of syrup, the syrup solenoid valve 117a closes after the water solenoid valve 117b closes, and the liquid that is going to remain in the supply port 124 is blown off by carbon dioxide gas. Supply port 1
The frozen dessert base can be stably supplied to the tank 102 without ice clogging of the tank 24.

Although not shown, the supply port 124 has a temperature sensor for detecting the temperature of the supply port 124 and a supply port 1.
A heater for heating the heater 24 and a temperature controller for controlling the heater based on the output of the supply unit temperature sensor are provided, and are controlled in a range of 1.0 ° C. to 10.0 ° C. For this reason, the temperature of the supply port does not become 0 ° C. or less, so that ice clogging does not occur and the frozen dessert base is stably placed in the tank 10
2 and there is no temperature rise that would affect frozen dessert production.

After the washing operation mode in which only the water solenoid valve 117b opens and closes, unless the operation mode is switched to another operation mode such as the above operation mode, a controller (not shown) controls the refrigeration cycle system to control the tank. Since it is configured to set the frozen dessert base of 102 to 0 ° C to 10 ° C,
Even if frozen dessert lower than 0 ° C. comes into contact with the supply port 124, the supply port 124 is not clogged with ice, and the frozen dessert base can be stably supplied to the tank 102.

Next, the liquid level detection sensor 105 for detecting the liquid level of the frozen dessert base (and frozen dessert) stored in the tank 102 will be described. This liquid level detection sensor 105
Is installed on the lid 127, and the detection unit 105 t protrudes into the tank 102, for example. Also, the detecting unit 10
The tip of 5t is installed below the tip of the supply port 124. Therefore, since the frozen dessert does not come into contact with the supply port 124 in the normal state, the supply port 124 is not clogged with ice, and the frozen dessert base can be stably supplied to the tank 102.

The system of the liquid level detection sensor 105 is as follows.
An electrode system, a capacitance system, an optical system, an ultrasonic system, or the like can be selected. The liquid level detection sensor 105 is provided detachably and movably.

In the case of the electrode system, for example, a cooling cylinder (not shown) in the tank 102 is grounded, and a low-voltage AC voltage is applied via a predetermined impedance.
For this cooling cylinder, the detection unit 105t of the liquid level detection sensor 105 is installed in the tank 102 as a rod-shaped carbon (carbon) electrode. When the frozen dessert base (and frozen dessert or foam) in the tank 102 is filled up to the tip of the detection unit 105t, the detection unit 105t (carbon electrode) is supplied from the cooling cylinder via the frozen dessert base (and frozen dessert or foam).
An alternating current flows through the device, and the presence of this current detects that the frozen dessert base (and the frozen dessert) has reached a predetermined level. In addition, since the carbon electrode was used, even if carbon may melt in the frozen dessert, it is harmless to the frozen dessert.

In the case of the capacitance type, for example, the liquid level detection sensor 105 is provided on the outer side wall of the tank 102, and the detection unit 105t is formed of two planar metal electrodes. When the amount of the frozen dessert base (or frozen dessert) in the tank 102 increases, the capacitance also increases. Therefore, when the capacitance reaches a predetermined value, it is detected that the frozen dessert base (chilled dessert) has reached a predetermined level. You. However, a known capacitance type liquid level detection sensor has a large error. This is because also changes electrical capacitance change relative permittivity epsilon _s frozen dessert base (ice confection) is the temperature.

Therefore, in this embodiment, in addition to the capacitance method, a temperature sensor for indirectly detecting the temperature of the frozen dessert or the dessert base is provided in addition to the above-mentioned sheet metal electrode. The detected capacitance value is corrected by a temperature sensor (not shown) provided in the cylinder. For this reason,
It is possible to accurately detect that the level of the frozen dessert base (and frozen dessert) in the tank 102 has reached a predetermined value. In addition, tank 1
When the capacitance type liquid level detection sensor 105 is provided in 02, there is an effect that it is sanitary because it does not directly contact the frozen dessert.

In the case of the optical system, for example, the detecting section 105t of the liquid level detecting sensor 105 is composed of a prism (not shown) and a photocoupler. Light emitted from the light emitting diode of the photocoupler is refracted by the prism, and is reflected and enters the photodiode of the photocoupler if there is no frozen dessert base (and frozen dessert). If there is a frozen dessert base (and frozen dessert), the refracted light enters the frozen dessert base (and frozen dessert) and the photodiode does not receive light. Thereby, it can be detected that the level of the frozen dessert base (and frozen dessert) in the tank 102 has reached a predetermined value. By forming the prism portion in the tank 102, the detection unit 105 of the liquid level detection sensor 105 is provided.
t can be provided on the outer side wall of the tank 102, and therefore, the effect of being sanitary can be obtained.

In the case of the ultrasonic system, for example, the liquid level detection sensor 105 includes a sound-generating element (speaker) and a sound-receiving element (microphone).
Installed in In this case, the detection unit 105t is shown as the boundary itself between the air and the frozen dessert base (and the frozen dessert). The ultrasonic pulse emitted from the sound emitting element is reflected at the above boundary in the tank 102 and enters the sound receiving element. The measurement circuit for measuring the propagation time can detect that the level of the frozen dessert (and the dessert base) in the tank 102 has reached a predetermined value.

However, a known ultrasonic liquid level detection sensor has a large error. This is because the area represented by the inner wall surface of the tank 102 and the boundary of the frozen dessert base (and the frozen dessert) is relatively narrow, and a standing wave is generated. Therefore, in this embodiment, the frequency of the ultrasonic wave emitted from the sound emitting element is set to 200 kHz or more, and the ultrasonic pulse width is set to 0.3 ms or less.

Next, an overflow prevention (water level detection) sensor 106 for detecting that the amount of the frozen dessert (and the frozen dessert base) in the tank 102 has increased abnormally and outputting at least a detection signal for stopping the supply of the frozen dessert base. State. This overflow prevention sensor 106 is installed on the lid 127,
The tip of the detection unit (for example, floating) 106f is, for example, in the tank 102. In addition, the detection unit (for example, floating) 106
Since f is located below the supply port 124 and above the detection unit 105t of the liquid level detection sensor 105, the overflow prevention sensor 106 can normally detect the frozen dessert base (and frozen dessert). Absent.

When the control system from the liquid level detection sensor 105 to the level / electromagnetic valve control device 131 fails, etc., the closing operation of the electromagnetic valves 117b, 117a and 117 is performed based on the liquid level detection sensor 105. Can not be done. When such a failure occurs, the overflow prevention sensor 106 operates to operate the solenoid valves 117b, 117a, and 117 directly or indirectly via a circuit of the level / electromagnetic valve control device 131.
117 is closed, and the occurrence of abnormality is notified by at least one of light and sound.

The method of the overflow prevention sensor 106 is as follows.
It is preferable to adopt a method such as an electrode method, a capacitance method, an optical method, an ultrasonic method, a float method, and the like, which is different from the method of the liquid level detection sensor 105. Since the liquid level detection sensor 105 is not the same as the liquid level detection sensor 105, the liquid level detection sensor 105 and the overflow prevention sensor 106 have the same cause.
Therefore, the amount of the frozen dessert base (and frozen dessert) in the tank 102 can be prevented from abnormally increasing, and the supply of the frozen dessert base (and frozen dessert) can be stably and automatically stopped. The overflow prevention sensor 106 is provided detachably.

In the case of the float system, for example, the overflow prevention sensor 106 has a float 106f as a detecting portion, and a connecting portion (not shown) for transmitting the movement of the float 106f in an enlarged manner when the float 106f rises on the frozen dessert base (and the frozen dessert). ) And a microswitch operated by this connection.

The first contact of this microswitch is connected in series to the primary solenoid of the solenoid valves 117b and 117a, and the second contact supplies an on / off signal to the level / electromagnetic valve controller 131, It is configured to control the water solenoid valve 117 and the pump 122 via the autofill control device 141. The third contact of the microswitch is connected to at least one of a lamp and a buzzer (not shown). When the overflow prevention sensor 106 operates, a power supply is connected to the sensor to notify the user. . Therefore, the phenomenon that the frozen dessert overflows from the tank is prevented, and the operator can know the abnormality at an early stage.

Next, an operation example of this embodiment will be briefly described. Now, in the frozen dessert manufacturing apparatus having the above configuration, it is assumed that the user operates the operation device 151 of the remote controller 150 to supply the frozen dessert base to the tank 102. The operation device 151 supplies this signal to the auto-fill control device 141. The autofill control device 141 sends a signal to the level / electromagnetic valve control device 131.

The level / electromagnetic valve controller 131 determines that the frozen dessert base (or frozen dessert) in the tank 102 is stored below the detecting portion 105t of the liquid level detecting sensor 105.
The solenoid valve 117b and the solenoid valve 117a are opened, and a signal of the operation state is sent to the autofill control device 141.

When this signal is supplied, the auto-fill control device 141 opens the electromagnetic valve 117 for water, drives the pump 122, and sends a signal indicating this operating condition to the operating device 151. The operation device 151 displays this operation status. Thus, the solenoid valves 117, 117a, 117b open,
When the pump 122 is driven, the liquid level detection sensor 105
The frozen dessert base is supplied into the tank 102 from the supply port 124 disposed above the detection unit 105t. Tank 1
The cooling cylinder 3 in FIG. 2 (see FIG. 1) freezes the frozen dessert base on its surface. Note that the solenoid valves 117, 117a, 1
17b, the pump 122 opens and closes intermittently with a predetermined time duty.

On the other hand, the driving section rotates the inner blade 4i and the outer blade 4o. The inner blade 4i and the outer blade 4o scrape and move the frozen ice confection formed on the surface of the cooling cylinder 31 (see FIGS. 4 and 5).

Eventually, the frozen dessert base and the frozen dessert are stored in the tank 10.
2, the detection unit 105 of the liquid level detection sensor 105
When the time reaches t, the liquid level detection sensor 105 detects that the predetermined amount has been reached, and sends this level signal to the level / electromagnetic valve control device 131. The level and solenoid valve control device 131 closes the solenoid valves 117a and 117b, and sends a signal of this operation status to the autofill control device 141.

When this signal is supplied, the auto-fill control device 141 closes the solenoid valve 117 and sets the pump 1
22 is stopped, and a signal of this operation status is sent to the operating device 151. For this reason, the supply of the frozen dessert base from the supply port 124 is stopped.

When the handle 8 is operated by the operator to remove the frozen dessert from the cock 7 (see FIG. 4) for sale and supply, the amount of the frozen dessert in the tank 102 is reduced, and the liquid level detection sensor 105 becomes below a predetermined amount. Then, a signal is sent to the level / electromagnetic valve control device 131 upon detection of this. The level / solenoid valve control device 131 opens the solenoid valves 117a and 117b, and sends a signal of this operation status to the auto-fill control device 14.
Send to 1.

When this signal is supplied, the auto-fill control device 141 opens the solenoid valve 117 and sets the pump 12
2 to send a signal of this operation status to the operating device 151. For this reason, the detection unit 1 of the liquid level detection sensor 105 again
The frozen dessert base is supplied into the tank 102 from the supply port 124 arranged above 05t.

When the above operation is repeated and the syrup tank becomes empty, the syrup break sensor 126 detects that there is no syrup in the syrup supply system 111, and sends a signal indicating that the syrup breaks to the auto-fill control device 141.

When this signal is supplied, the auto-fill control device 141 closes the solenoid valve 117 and sets the pump 1
22 is stopped, and a signal of this operation status is sent to the operating device 151 and the level / electromagnetic valve control device 131. Operation device 15
When this signal is supplied, 1 notifies the syrup break by at least one of a lamp and a buzzer.

When this signal is supplied, the level solenoid valve control device 131 closes the solenoid valves 117a and 117b. For this reason, the supply of the frozen dessert base from the supply port 124 is stopped. At this time, even if water remains in the supply port 124,
Since the position of the supply port 124 is above the position of the detection unit 105t of the liquid level detection sensor 105 and is not in contact with frozen dessert at about -4 ° C to -6 ° C, there is no freezing in the supply port 124, Therefore, since ice clogging does not occur, the frozen dessert base cannot be supplied to the tank 102.

When the out-of-water sensor detects that there is no water in the water supply system 112 due to interruption of the water supply or the like, the same operation as when the out-of-syrup sensor 124 detects the out of syrup is performed.

Next, a case where a failure occurs in the wiring system from the liquid level detection sensor 105 or the water level detection sensor 106 to the level / electromagnetic valve control device 131 will be described. In this case, the amount of frozen dessert (and frozen dessert base) increases in the tank 102 beyond the tip of the detection unit 105t of the liquid level detection sensor 105.

For this reason, a float 106f as a detection unit of the overflow prevention sensor 106 is provided at a position above the detection unit 105t of the liquid level detection sensor 105 and below the tip of the supply port 124. When the float 106f moves upward due to the increased frozen dessert, the connecting portion expands the movement according to the leverage principle and transmits the movement to the microswitch.
This microswitch operates.

When the micro switch of the overflow prevention sensor 106 operates, the power supply connection to the primary solenoid of the solenoid valves 117b and 117a is directly turned off, and the solenoid valve 11
7b and 117a are closed. For this reason, the supply of the frozen dessert base from the supply port 124 is stopped. Also, as described above, the solenoid valve 117 is closed, and the pump 122 is also stopped.

Further, since at least one of the lamp and the buzzer is driven by the overflow prevention sensor 106 to notify the operator, even if a foreign substance is caught in the solenoid valve and a slow leak is generated, the operator immediately stops the main plug. Can be closed.

Accordingly, the overflow prevention sensor 106 can prevent the frozen dessert (and the frozen dessert base) from reaching the supply port 124, so that the supply port 124 is not clogged with ice by the frozen dessert and the frozen dessert base is stably stored in the tank 102. Can supply.

Next, another example of the mechanism of the frozen dessert production machine 1 shown in FIGS. 1, 4 and 5 will be described with reference to FIG. FIG. 7A is a rear perspective view of the frozen dessert production machine 1. FIG. 7B is a perspective view showing the heat removal panel 803 of FIG.

In the figure, reference numeral 801 denotes a rear cover for mounting the tank 2; 802, two known defrost timers for causing the refrigeration cycle to perform a defrost operation during a predetermined time; This is a heat exhaust panel for supplying exhaust heat between the tanks 2 and exhausting air to the rear of the frozen dessert production machine 1.

At the base of the frozen dessert production machine 1, a condenser and a compressor (not shown) are arranged. In addition, a cooling fan (not shown) for cooling the condenser by air is arranged. When the cooling fan operates, outside air is taken in from the air inlet on the bottom front side of the ice confectionery machine 1, and the air cools the condenser. Thereafter, the compressor is cooled, and thereafter, is guided to the heat-dissipating panel 803.

As shown in FIG. 7B, the heat-dissipating panel 803 comprises a guide 805 having an exhaust port 804 and a panel body having a plurality of exhaust holes 806. The heat exhaust panel divides the guided air into two directions, exhausts most of the air to the rear of the ice confectionery machine 1, and partially exhausts the exhaust port 8 of the guide 805.
Vent from 04 to between two tanks 2.

The plurality of exhaust holes 806 of the heat-dissipating panel are provided below the lower third 以下 of the height of the panel body (the height of the base portion) L, and the static pressure thereof is the static pressure on the exhaust port 804 side. About 1
It is good to be configured to be 1/0 or less. This allows
Not only is it possible to prevent the exhaust air from flowing around the intake side (bottom front side) of the frozen dessert manufacturing machine 1, but also to sufficiently air-cool the refrigeration cycle and prevent frost and ice formation between the tanks 2.

The bottom front side (about 75% of the depth from the front)
The following, after the drain pan, inhale from the rear, tank 2
With the configuration in which air is exhausted in between, even if other dispensers are arranged on the left and right sides of the frozen dessert manufacturing machine 1, a short circuit of waste heat does not occur, so that there is an effect that a narrow shop space can be effectively utilized. It should be noted that a filter is provided at the intake port, but this filter is configured so that it can be pulled out to the front side by taking a drain pan.

As shown in FIG. 7A, in the example of the configuration of the frozen dessert production machine 1, two known defrost timers 80 are provided.
The timer 902 on the left side of the defrost timer 802 automatically performs the defrosting operation on the tank 2 on the left side when viewed from the front, and the timer 802 on the right side.
Is for automatically performing the defrosting operation of the right tank 2.

Here, in the defrosting operation, the frozen dessert (temperature of about -4 ° C.) in the tank 2 is temporarily changed to a frozen dessert base (temperature + 1 ° C.
(+ 10 ° C.), a refrigerant solenoid valve is provided for each tank during the refrigeration cycle, and the opening / closing time of the refrigerant solenoid valve is set to be larger than that during the manufacture of frozen dessert (to shorten the opening time). ), To reduce the cooling efficiency and perform off-cycle thawing.

As described above, the thawing time is set while the frozen dessert (soft sherbet) has the cylinder (evaporator) which is the frozen area. For this reason, the operating rate of the frozen dessert production machine 1 can be reduced during a time period when many frozen desserts are not sold and supplied, such as at midnight, and the machine life can be extended. Then, frost on the outer wall of the tank 2 can be removed.

Further, according to this configuration, since the thawing time can be made different for each tank 2 in particular, the frozen dessert in the other tank 2 can be sold and supplied during the defrosting (thawing) operation in one tank 2. This has the effect.

Further, the tank 2 in the frozen dessert production machine 1
As shown in FIG. 7, the bottom of the container is configured such that the front side of the frozen dessert supply cock 7 is inclined downward. Since the bottom of the tank 2 is inclined downward from the front to the horizontal, when the frozen dessert supply cock 7 is opened, the dessert is discharged from the cock 7 without remaining in the tank 2. However, if the inclination angle is too large, the disassembly workability when disassembling and cleaning the tank 2 for hygiene management deteriorates. From the experimental results of the installation place, the inclination angle θ of the bottom of the tank 2 is 2 degrees with respect to the horizontal. It is good to be constituted so that the front side may be lowered by 8 degrees. Thus, there is an effect that the sales and supply are improved and the disassembling workability of the tank 2 is not impaired.

Next, the configuration of a frozen dessert producing machine having a dew guide (drain channel) will be described with reference to FIG. FIG.
FIG. 8B is a front perspective view of the frozen confectionery machine 1, and FIG. 8B is a perspective view of a dew guide 901 provided in FIG. The dew guide 901 is composed of a plate 902 and a dew pipe 903, and the depth of the plate 902 is
Up to the front of the base. Also, the width l of the plate 902
Is set to cover two tanks 2,
The bottom has a downward slope from the center toward both sides. For this reason, the dew on the outer walls of the two tanks 2 falls on the plate 902 and flows to the left and right of the plate 902 separately.
Dew pipes 903 are connected to lower portions on both sides of the plate 902, and water separated into right and left in the plate 902 flows into the left and right dew pipes 903, respectively. This dew pipe 903
8a is disposed on a drain pan 904 as shown in FIG. 8A, and water discharged from the dew pipe 903 flows into the drain pan 904, respectively.

[0093] A film (not shown) is fitted between the plate 902 and the lower end of the cock 7 so that water droplets around the cock 7 also flow into the plate 902, so that water is Can be prevented from being mixed into a cup (not shown) for receiving frozen dessert. Also,
The bottom surface of the plate 902 is inclined left and right as described above, and the inclination angle φ is preferably 2 degrees to 8 degrees. If it is less than 2 degrees, water will not flow easily, and if it is more than 8 degrees, the shape of the dish will be too large and operability will be poor.

Next, the structure of the foremost part of the tank 2 will be described with reference to an exploded view shown in FIG. In FIG. 9, a hole 1005 is opened in the front surface of the tank 2, and a cock 7 is provided here. Cock 7 has piston 1 in cylinder 1001
002 is detachably provided above. When the piston 1002 is raised, the frozen dessert coming out of the hole 1005 is
1 is configured to be discharged from the lower opening.

The piston 1002 has a hole 100 in a closed state.
O-ring 1006 for preventing liquid leakage at the bottom of
The O-ring 1007 for preventing liquid leakage at the upper part of the 005 is fitted. The O-rings 1006 and 1007 are made of rubber containing a lubricant, and the time required for disassembling and cleaning is reduced because the application of grease, which was conventionally required, is not required.

As shown, a dust cap 1011 is detachably provided at the upper end of the cylinder 1001. With this dust cap, dust can be prevented from entering from the upper part of the cylinder 1001, and therefore the piston 1002 can be kept hygienic. In addition, a concave portion 1 is provided above the piston 1002.
008 is provided, and is configured to fit with a convex portion (not shown) provided at a lower portion of the handle 8.

On the other hand, a cut 1009 is formed in the cylinder 1001 so as not to hinder the vertical movement of the convex portion of the handle 8. 2 on the left and right of the cut 1009 of the cylinder 1001
The mounting portion 1010 is provided with the handle 100 having the spring 1003 attached thereto.
When the handle 8 is pulled toward the user, the piston 1002 moves upward, and the hole 1005 is opened, so that the frozen dessert is sold and supplied below.

Next, the outer blade 4o used in the frozen dessert production machine 1 of the present invention will be described with reference to FIG. In the drawings, a is a front view, b is a left side view, and c is a top view. Unlike the conventional outer blade 4o, a plurality of (two or more) reinforcing portions 1101 and 1102 are provided at substantially symmetric positions with respect to the rotation center axis 1104 of the outer blade 4o.

As described above, the reinforcing portions 1101 and 1
By providing the combination 102, the rotation is prevented from being blurred, and the frozen dessert can be stably manufactured and moved. That is, the reinforcing portions 1101 and 1102 are provided so as to balance the weight. The reinforcing portion 1101 has a taper 1103 on the side of the connecting portion 1105 with the inner blade 4i. The reinforcing portion 1102 has a taper 1103 at both ends.

A step is provided in the middle of the reinforcing portion 1101. This step is provided at the base of the cylindrical evaporator (freezing region) 3 and is adapted to the step.

With this configuration, when an ice soul (ice ball) is formed in the frozen dessert, the reinforcing part 110 is formed by the ice soul.
It is possible to prevent the connection portion of the screw portions 1 and 1102 from being destroyed. The gap Δ (difference in radius) between the inner periphery of the screw portion 1106 and the outer periphery of the cylindrical evaporator (freezing region) 3 is configured to be 0.3 mm to 1.0 mm. With such a configuration, not only can the evaporator 3 be prevented from being fluctuated by the screw portion 1106, but also a smooth frozen dessert with a fine texture can be obtained.

A small plate (not shown) made of Teflon is provided on the front inner surface of the tank 2, and the tank connecting portion 1104 'of the outer blade 4o is connected to the concave portion of the small plate. I have. With this configuration,
Not only does the rotation axis of the outer blade 4o not move, but also there is an effect that it is not necessary to apply grease to the tank connecting portion 1104 ', which is conventionally required.

Next, frozen dessert (including at least either sugar or alcohol) in the frozen dessert production machine of the present invention.
The control of the hardness will be described with reference to FIGS.

FIG. 11 is a rear view of the frozen dessert production machine 1,
Heat exhaust panel 803 and left rear cover 801 shown in FIG.
FIG. Here, a condenser 1201 and a compressor 1202 are described side by side on the base portion of the frozen dessert production machine 1 for ease of illustration, but the air cooling method is the bottom front side as described in FIG. Since it is ventilated to the rear, it is actually arranged side by side. The base portion is provided with a main portion of a refrigeration cycle including a dryer 1203, an accumulator 1204, and two refrigerant solenoid valves 1205 for each tank 2. Further, a transformer 1206 serving as a power source such as a lamp in a lid 127 is provided. A control box 1207 containing a control unit is provided.

Further, a gear motor 1308 is provided for each tank 2 over the base portion and the rear cover 801. As shown in FIG. 12, the gear motor 1308 includes a motor 1301, a gear housing 1302 including a multi-stage gear, an arm 1303, and a shaft 1304.
Consists of The shaft 1304 is a mechanical seal and is connected to the inner blade 4i in the tank 2. With this configuration, the inner blade 4 conventionally required
i (shaft) and shaft 130 of gear motor 1308
There is an effect that it is not necessary to apply grease to a portion connected to the grease 4. Note that FIG. 12 has a front and back relationship with FIG.

Right side of gear housing 1302 (on drawing)
A spring 1309 is fitted to the fixed portion, and a hardness adjusting screw 1305 is fitted to the spring 1309 and attached to a frame (not shown). Gear motor 1308
Is substantially vertically located at its stop due to its own weight and the repulsive force of the spring 1309. When the hardness adjusting screw is turned, the stroke of the screw changes and the repulsive force of the spring 1309 changes. Arm 1303 of gear motor 1308
Micro switches 1306 for turning on the refrigerant solenoid valve 1205 (in a state in which the refrigerant flows) are provided on the left and right sides, respectively.
(Left side in FIG. 12) and a microswitch 1307 (right side in FIG. 12) for turning off (a state in which the refrigerant stops) are provided.

In FIG. 11, the solenoid valve 25 in the rear cover 801 is for supplying or stopping the supply of the frozen dessert base to the tank 2.

Now, the frozen dessert base is supplied from the solenoid valve 25 into the tank 2 and the gear motor 1308 is controlled by the control box 12.
When driven by a command from a microcomputer (not shown) in the control unit 07, the shaft 1304 rotates, thereby causing the inner blade 4 to rotate.
i, the outer blade 4o rotates. When the refrigerant solenoid valve 1205 is turned on (opened) by a command from the microcomputer and the evaporator 3 starts the freezing operation, the frozen dessert base is cooled, and when the temperature reaches the ice crystal zone temperature, the frozen dessert base is rapidly solidified to increase the viscosity.

When the viscosity of the frozen dessert increases, the load on the inner blade 4i and the outer blade 4o increases, the torque of the shaft 1304 of the gear motor 1308 increases, and the frozen dessert is attached to the shaft (not shown) of the inner blade 4i like a pendulum. The gear motor 1308 is connected to the gear motor 1308 in FIG. 12 against the urging of the spring 1309 by the hardness adjusting screw 1305.
Shake in the direction of the arrow shown in. Then, arm 1303
Moves to turn off the micro switch 1306 and turn on the micro switch 1307. As a result, the refrigerant solenoid valve 1205 is turned off (closed), and freezing of the frozen dessert stops.

When the temperature of the frozen dessert rises and becomes soft, the gear motor 1308 moves in the original direction, the arm 1303 moves in the reverse direction, the micro switch 1306 is turned on, and the micro switch 1307 is turned off. Therefore, the frozen dessert is frozen again and becomes hard. By repeating this, the hardness of the frozen dessert is controlled within a predetermined range. Therefore, the hardness of the frozen dessert can be adjusted by changing the urging force of the spring 1309 by turning the hardness adjusting screw 1305.

The two microswitches 1306 and 1307 for turning on and off the refrigerant solenoid valve 1205 are provided as a measure against mechanical hysteresis (inertia) to increase the response speed of hardness detection. With such a configuration, it is possible to prevent the frozen dessert from being excessively frozen or melted.

The gap between the arm 1303 and the microswitches 1306 and 1307 depends on the load applied to the inner and outer wings 4i and 4o depending on the capacity of the refrigerator, the capacity of the tank 2 or the type of frozen dessert base stored in the tank 2. Since the change is different, it is determined in consideration of them. Also,
The gear motor 1308 hung in a pendulum shape may instantaneously swing up greatly depending on the state of production of frozen dessert around the frozen area. Therefore, a means for eliminating such a phenomenon is required (for example, a delay circuit or a predetermined time zone). Averaging the information).

The micro switches 1306 and 130
If 7 is a reed switch and the arm 1303 is operated by attaching a magnet, there is an effect that the operation can be performed stably even in a bad environment.

[0114]

As described above, according to the present invention, in the frozen dessert base supply apparatus and the frozen dessert production machine, the problem from the supply of the dessert base to the sale and supply of the dessert, the maintenance of the machinery, the economical operation, and the hygiene. It has become possible to solve problems such as dynamic operation management.

[Brief description of the drawings]

FIG. 1 is a piping diagram of a first embodiment according to the present invention.

FIG. 2 is a flow chart of the piping.

FIG. 3 is a control / piping flow diagram of a second embodiment.

FIG. 4 is a partially cutaway perspective view of a frozen dessert manufacturing apparatus.

FIG. 5 is a side view of FIG. 4;

FIG. 6 is a time chart of intermittent supply of the syrup.

7A is a rear perspective view of FIG. 4; FIG. 7B is a detailed view of a heat exhaust panel of FIG.

FIG. 8A is a front perspective view showing a state in which a dew guide is attached. FIG. 8B is a detailed view of the dew guide.

FIG. 9 is an exploded perspective view of a cock part.

10A is a front view of the outer blade, FIG. 10B is a left side view thereof, and FIG. 10C is a top view thereof.

FIG. 11 is a rear view in which a heat exhaust panel and a rear cover are removed.

FIG. 12 is a detailed view of the gear motor unit of FIG. 11;

FIG. 13 is a diagram showing the relationship between the supply condition of the frozen dessert base and the texture.

FIG. 14 is a perspective view of a frozen dessert production machine according to the related art.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Frozen confectionery machine 2, 102 Tank 3 Freezing area (cylinder) 4i Inner wing 4o Outer wing 5, 105 Liquid level detection sensor (based on frozen dessert) 6 Water level detection sensor 7 Frozen dessert cock 10 Frozen dessert base supply mechanism 11, 111 Syrup supply System 12, 112 Water supply system 13, 113 Frozen dessert base supply system 14, 114 Syrup tank 17, 117a Syrup solenoid valve 17a, 117, 117b Water solenoid valve 18, 18a, 118, 118a Pressure regulator 19, 19a, 119, 119a Non-return valve 20, 120 Dilution adjuster 21 Pressure reducing valve 22, 122 Demand pump 24, 124 Supply port 26, 126 Syrup sensor 106 Overflow prevention sensor 802 Defrost timer 803 Heat release panel 805 Guide 901 Dew guide 902 Plate 1001 cylinder (Cock's 1011 Dust cap 1101, 1102 Reinforcing part 1103 Taper 1105 Connecting part 1106 Screw part 1302 Gear housing 1303 Arm 1304 Shaft 1305 Hardness adjusting screw 1306, 1307 Micro switch 1308 Gear motor A Low level of frozen dessert base (sensor operation) B Syrup break detection C Syrup cylinder exchange D Frozen dessert base liquid level recovery (sensor stop) P connection port

Continuation of front page (72) Inventor Yoshiaki Nishii 2-10-13, Shibuya, Shibuya-ku, Tokyo Inside Daiwa Reiki Machinery Co., Ltd.

Claims (11)

[Claims] 1. A diluted dessert base is stored in a tank while maintaining a liquid level of a predetermined level or more by a liquid level detection sensor and a frozen dessert base supply mechanism operated by an output signal of the liquid level detection sensor. A frozen dessert production apparatus for supplying a frozen dessert in a solid solution state by stirring the frozen dessert base stored in a freezing region while stirring the frozen dessert base, wherein the frozen dessert base supply mechanism has an intermittent supply function of the frozen dessert base Manufacturing equipment. 2. A frozen dessert production wherein the diluted dessert base is automatically supplied and stored in a tank, and the stored frozen dessert base is stirred and frozen in a freezing region to supply solid dessert. In the apparatus, an anti-icing heater is provided in the supply port as a means for preventing ice from being supplied to the supply port for supplying the frozen dessert base to the tank. When the supply port is shut off, the syrup supply system is shut off later than the water supply system. When opening the supply port, the syrup supply system opens ahead of the water supply system to increase the sugar content of the frozen dessert base in the vicinity of the supply port. A frozen dessert manufacturing apparatus that employs at least one of opening at a high position, or blowing off moisture near a supply port by a pressurized gas at the time of syrup break. 3. The diluted dessert base, which has been diluted and adjusted, is automatically supplied and stored in a tank by a liquid level detection sensor and a frozen dessert base supply mechanism operated by an output signal of the liquid level detection sensor. A frozen dessert manufacturing apparatus for supplying solid dessert by stirring while freezing a base in a freezing region, wherein a sensor for preventing the dessert base from overflowing from the tank is provided at a position higher than the liquid level detection sensor in the tank. A frozen dessert manufacturing apparatus having a function of shutting off a frozen dessert base supply port and issuing an alarm by an output signal of the overflow prevention sensor. 4. The diluted dessert base is automatically supplied and stored in a tank by a liquid level detection sensor and a frozen dessert base supply mechanism operated by an output signal of the liquid level detection sensor. A frozen dessert manufacturing apparatus for supplying frozen dessert in a solid solution state by stirring while freezing a base in a frozen region, wherein the liquid level detection sensor is a capacitance type sensor having a temperature compensation function, A frozen dessert production apparatus that compensates for the temperature of the confectionery based on the detection information of a temperature detector that directly or indirectly detects the temperature of the confectionery. 5. A frozen dessert manufacturing machine for producing a frozen dessert in a solid solution state by stirring the frozen dessert base stored in a freezing area while stirring the frozen dessert base, and a plurality of tanks for storing the frozen dessert base, respectively, and a lower portion of the tank. Has a refrigeration cycle comprising at least a condenser and a compressor, has a cooling fan for cooling the refrigeration cycle, has an intake port on the bottom front side, and has an exhaust port at a position between the rear and the tank. A dessert manufacturing machine comprising: a base portion; and an exhaust port for exhausting the rear portion of the base portion is a plurality of exhaust holes provided at three-fourths or less below the height of the base portion. 6. A frozen confectionery machine which stores frozen confectionery bases in a plurality of tanks and stirs the stored frozen confectionery bases while freezing in a freezing region to produce solid confectionery desserts. And a defrost timer for setting the defrosting time of the frozen dessert. 7. A frozen dessert manufacturing machine for producing a frozen dessert in a solid solution state by stirring frozen dessert base stored in a tank while frozen in a frozen dessert area, wherein the tank has a frozen dessert on the front side for selling and supplying the dessert. A dessert manufacturing machine having a supply cock, the bottom of which is configured to be at an angle of 2 to 8 degrees below the horizontal of the dessert cock. 8. A frozen dessert manufacturing machine for producing a frozen dessert in a solid solution state by stirring a frozen dessert base stored in a tank while freezing it in a freezing region, for selling and supplying the frozen dessert provided in the tank. A dew guide is provided between the lower end of the supply cock and the lower part of the tank to drain the dripping water from the tank, and the bottom surface of the plate portion of the dew guide is configured so that the center is high and has a downward inclination toward both sides. Frozen dessert making machine. 9. A dessert manufacturing machine for producing a frozen dessert in a solid solution state by stirring a frozen dessert base stored in a tank while freezing it in a freezing region, and having an inner blade on an inner peripheral side of the frozen dessert region. A frozen dessert having an outer blade connected to the inner blade side on the outer peripheral side, wherein the outer blade is provided with a plurality of reinforcing portions at a substantially symmetrical position with respect to a rotation center axis thereof while maintaining a weight balance. Machine. 10. A dessert production machine for producing a frozen dessert in a solid solution state by stirring a frozen dessert base stored in a tank while freezing it in a freezing region, wherein a vane for stirring dessert is provided near the frozen dessert region. A gear switch connected to the blades, wherein the gear motor is provided in a pendulum shape, and a first switch that turns on from off in accordance with a swing angle of the gear motor; and a second switch that turns on from off. And a frozen dessert maker having a refrigerant solenoid valve for controlling the flow of the refrigerant in the freezing region in response to the first switch and the second switch. 11. A frozen dessert, wherein the frozen dessert production machine according to any one of claims 1 to 4 employs the ice dessert production machine according to any one of claims 5 to 10. Manufacturing equipment.