JPS5819988A - Sanitation controller for vending machine - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a vending machine, and more specifically, a sanitation method for a vending machine that automatically performs sanitation in a type of vending machine that dissolves beverage ingredients in hot water to provide a liquid beverage. Regarding a control device.

For example, in a cup-type coffee vending machine, additives such as sugar and milk powder are mixed with coffee powder raw materials as appropriate.
These are dissolved with hot water supplied from the hot water storage tank,
Pour into cups and serve coffee drinks to customers. In this type of vending machine that dispenses liquid beverages by blending beverage ingredients, from a sanitary perspective, beverages that adhere to the beverage supply route, such as the mixing bowl, beverage supply pipe, supply port, bend stage, etc. It is necessary to periodically wash away the raw materials (rinsing), and for this purpose, a process (this process is called sanitation) is performed in which these are washed away with hot water in a hot water storage tank.

Previously, this sanitation was generally performed by vending machine managers during maintenance inspections. However, recently, from the perspective of labor-saving, vending machines equipped with an automatic sanitation function that performs sanitation operations periodically (at predetermined intervals by a timer or when a certain number of sales are reached) have appeared. are doing.

Although this automatic sanitation method has the great advantage of being able to perform sanitation without a maintenance person, it also has the disadvantage of lacking safety. That is,
In conventional automatic sanitation systems, hot water maintained at a high temperature of 92 to 95 degrees Celsius is used as hot water for cleaning.

Therefore, if a person opens the cup outlet during automatic sanitation, there is a risk of being burned by the hot water.

However, even with this conventional method, during automatic sanitation, a "sold out" display is displayed to prevent customers from operating the product.
The solution was to display the message "Sanitation in progress".

However, such a passive method merely warns customers not to touch the outlet portion of the beverage, but is not sufficient to completely avoid the risk of burns. So, it would be a good idea to lower the water temperature, but if it is too low, the sanitation effect will be small, and if the water temperature is lowered to 63℃ or below, it will be called "food hygiene hold" (according to the Food Sanitation Law). The current temperature of the water is 63
If the water temperature drops below ℃, the sales stop will continue to be maintained and will not automatically return even if the water temperature reaches 63 degrees Celsius or higher midway through, the sales stop hold operation will be activated.
After automatic sanitation, the sales standby state cannot continue, which is extremely inconvenient.

Therefore, the main purpose of the present invention is to eliminate the above-mentioned drawbacks, and to provide a vending machine with an automatic sanitation function, the temperature of the water during sanitation must be set to a temperature that does not cause a slight burn to a person, for example, 66-66°C. To provide a sanitation control device that lowers the temperature to 70°C and controls the temperature so as not to violate the "food safety hold", in other words, to prevent the temperature from dropping below 63°C.

Hereinafter, the present invention will be explained in detail based on illustrated embodiments.

FIG. 1 is a circuit diagram including an embodiment assuming a coffee vending machine. 1 is an automatic sanitation control unit;
All or part of a microcomputer or microprocessor is used. This automatic sanitation control unit 1 includes an output relay 2°3.4. Relay 2 is a sold-out auxiliary relay, and when performing a sanitation operation, its contact XS is opened, the sold-out relay 5 is deenergized, and a "sold-out display" etc. is displayed during the sanitation period. . vinegar? -3 is a heater control relay, and the contact XH is connected in series with the heater 7, which is the heat source of the hot water storage tank.
This is to control the temperature of hot water in the hot water storage tank by controlling the opening and closing of the tank. The relay 4 is a sanitation output relay that serves as a means for starting the sanitation operation, and controls ON/OFF of the relay using a digital timer function built into the microcomputer. That is, in this example, the contact XZ of the relay 4 is closed at predetermined time intervals (for example, every two days or every 18 hours). However, rather than performing the sanitation operation at regular intervals based on a timer, the sanitation operation may be performed each time a certain sales quantity is reached. Of course, since the sales quantity is recorded and updated in the memory of the microcomputer at each point of sale, the memory output can be used as a control output. The microcomputer is backed up by a battery to ensure power outage if necessary. Relay 5 and relay 6 are provided on the main body side of the coffee vending machine, and relay 5
is a sellout relay to notify the control system on the main body side whether the product is sold out or not. The relay 6 is a sanitation water temperature (66°C) detection relay that provides a signal to the automatic sanitation control unit 1 to notify whether the water temperature is 66°C or lower. The contact X2 of the hot water temperature detection relay 6 is a normal contact and is opened when the relay 6 is deenergized. When contact X2 is opened, heater control relay 3 in autosanitation control section 1 is energized.

Reference numeral 8 denotes a contact point of a first temperature sensor serving as a warm temperature detection means, which remains on if the hot water temperature is 66°C or higher, and turns off if it becomes lower than 66°C. 9 is the contact point of the second temperature detector, which continues to be on if the water temperature is 63°C or higher;
It turns off when it gets lower. This 63°C is the temperature at which the above-mentioned "shokuei hold" operates. Contact 8 of the first temperature detector, contact 9 of the second temperature detector, contact XS of the sell-out relay 5 and the sell-out auxiliary relay 2 are connected in series, and ACIQQV is supplied between power lines l and m.

On the other hand, the sanitation water temperature detection relay 6 is connected between the connection point between the first temperature detector contact 8 and the second temperature detector contact 9 and the power supply line m.

Further, the contact XH of the heater control relay 3 and the heater 7 are connected in series, and a contact 10, a contact 11, and a contact 12 are interposed in series between these two. Contact 10 is an output contact of a water level detector that detects the water level in the tank, and is turned off when the water level in the tank falls below a prescribed low water level. The contact 11 turns off when the hot water heated by the heater 7 becomes extremely hot.
This is the contact point of the overheat prevention thermostat that turns on and then shuts off the electricity to prevent the water temperature from rising too high. The contact point 12 maintains the optimal water temperature under sales conditions, so in this example the temperature is between 92°C and 92°C.
This is the contact point of the temperature adjustment thermostat to adjust the temperature to 5℃.This contact turns on when the water temperature falls below the specified temperature, for example 92℃, and turns off when it exceeds 95℃, and automatically turns off the heater according to the water temperature. Controls the power supply to 7 and lowers the water temperature to 92
It functions to maintain the temperature within the range of ℃ to 95℃. 13 is a contact point of a hot water supply time control timer (not shown), which controls the supply time of hot water added to the coffee raw materials to a predetermined time when a customer purchases coffee in a cup, and controls the amount of hot water supplied to the cup to be an appropriate amount. It is intended to keep the

Further, 14 is a first electromagnetic valve for hot water supply, and 15 is a second stirring motor used for the second mixing bowl 32. and 1
8 and 19 are achievement contacts of a product selection relay (not shown), and contact 13 of the hot water supply timer, contact Xz of the sanitation output relay 4, the solenoid valve 14, and the motor 1, respectively.
6, a solenoid valve 15, and a motor 17. The individual contacts of each accomplishment contact turn on and off mutually exclusive.

Note that this circuit diagram also shows a circuit for manual (manual) sanitation.

Manual sanitation activation means is a manual rinse switch 20. Of course, the contact xZ of the automatic sanitation relay 4 and this switch 20 are connected in parallel.

This manual sanitation may be used as a backup for the automatic sanitation, or may be operated as appropriate when the maintenance manager sees an opportunity, such as when collecting inserted coins. In this manual sanitation and related matters, in the unlikely event that the water temperature is below 63 degrees Celsius during sanitation ("Shokuei Hold" will be activated)
There is also a warning system in place when this occurs. The above 63℃
There is a normally open contact 21 interlocked with the temperature detector contact 9, and when the contact 21 is turned on, a warning lamp 22 connected in series with the contact 21 lights up. This is because once the food security hold '6i is activated, the vending machine itself cannot be automatically reset, and to release the food security hold, a release switch (not shown) must be manually operated.

Otherwise, the sales period will not be reached, and if you forget, the sales suspension will continue and you will incur a huge loss. As shown in the internal schematic diagram of the vending machine in FIG.
to be placed. As shown in FIG. 3, which is an enlarged view of the operating section 25, it is preferable to provide it very close to the manual rinse switch 20. In addition, in Fig. 2 1, 2
6 is a manual rinse valve pulled out from the hot water storage tank 30;
27 is a bending stage, and 33 is a cup storage cylinder. In addition, in FIG. 3, 28 is a cup test switch, 29
are test sales switches for trial sales, both of which are provided in the operation section 25.

Next, the operation of automatic sanitation will be explained with reference to the im chart of FIG. 4 and the 70-chart of FIG. 6.

Based on the timer ξ in the automatic sanitation control unit 1, the time to perform automatic sanitation (approximately 2 to 3 hours before), turn on the sanitation operation, first turn on the heater control relay 3, The contact XH is opened. Before that, the temperature of the hot water temperature axis is maintained at 92 to 95°C by the control by the Mostat 12, but when the contact XI is opened, the power to the heater 7 is turned off. So 1
As time passes, the water temperature decreases. When the water temperature falls below 66°C, the contact point 8 of the first temperature sensor is closed and the water temperature detection relay 6 is deenergized. Accordingly, contact X of relay 6
2 is off. In response to this off l (in response, the automatic sanitation control unit moves to the sanitation execution stage, and first,
Heater control [-relay 3 is turned on for time T2 (usually 1~
2 minutes, 9 seconds depends on the type and specifications of the vending machine, and is not a specific value).
There is. This closes contact XH of relay 3,
σ Since the heater 7 is energized, the water temperature increases slightly.

This series of actions will quickly expose the temple to sunlight at temperatures below 66℃.
Rinse ★The hot water storage tank 3o will supply hot water.
This is because the water temperature immediately drops below 63℃ because the corresponding amount of water is immediately replenished. This is to heat up the warning not to fall into the food safety bold. At the same time, the sold-out auxiliary relay 2 is energized to display the sold-out status. At this time, the contact point 8 is open, so the sold-out relay 5 is already deenergized, and the sold-out display on the main body side remains unchanged.
It is familiar. When the water temperature rises to 66° C. or higher due to the residual heat, the contact 8 automatically returns to close.

After 12 hours have elapsed, the automatic sanitation control unit 1 deenergizes the relay 3 and energizes the sanitation output IJL/-4 to turn on the contact XZ. Achieve switch 18.1 based on this on
Solenoid valve 14゜15 and motor 1 through the b contact side of 9.
6 and 17 are energized. As a result, the hot water supply solenoid valve 14.15
is opened, hot water is supplied from the tank 30 to the beverage supply path, and a rinsing operation is performed.

On the other hand, even during this rinsing, the automatic sanitation control unit 1 monitors (monitors) the contact output at 66°C as input.
The sanitation operation is stopped when the temperature drops below 66℃. That is, as the contact 8 turns off, the relay 6 is deenergized, and the contact x2 turns off, so that the relay 3
is energized to energize the heater 7, and at the same time de-energize the relay 4 to open the contact XZ (second half of the time chart in FIG. 4).

In this way, the control unit 1 maintains the water temperature at approximately 66° C. during the predetermined sanitation period and executes the sanitation operation. Therefore, sanitation can be performed at approximately the lowest temperature within the restricted temperature range without the water temperature reaching 63° C., which is the sanitary hold operation temperature. In addition,
The water temperature during sanitation is kept within the range of approximately 66°C to 70°C. This temperature is set in advance for the heater energization time T.
2 and the detection differential of the first temperature sensor. In this example, the contact 8 is set to turn off at 66°C and turn on at 68 to 70°C.

In addition, in the above example, in order to compensate for the drop in water temperature due to rinsing, the heater 7 was controlled to be energized for only 12 hours, but this could be controlled by the differential of the contact 8 for detecting a temperature of 66°C, that is, 66°C + α = 68°C. The heater 7 may be turned on/off at a temperature of 70° C. to 70° C.

FIG. 6 is a flowchart for such control, and corresponds to FIG. 5I.

The above is the operation of automatic sanitation, but if sanitation is to be performed manually due to some reason, the manual rinse valve 26 and the manual rinse switch 20 are operated. This manual sanitation operates regardless of the water temperature, so if you use too much hot water at low temperatures (63 to 70 degrees Celsius), the temperature will drop below 63 degrees Celsius, and the food hold will be activated, and the product will not be sold unless the hold operation is canceled by the reset button. It does not return to the suspended state. In this way, for example, if you rinse the food when it is sold out at a low temperature, it will still be sold out even if the temperature is below 63 degrees Celsius after rinsing, so if you are not careful, you may miss the Shokuei hold operation. In conventional manual sanitation, the temperature is almost always checked using a thermometer (which is not always placed in an easy-to-see location). Therefore, in the sales sequence, the hold output contact 21 at 63° C. among the output contacts of the thermometer is displayed as a warning externally by a lamp 22, independent of the sold-out condition (relay 5, etc.). That is, if the sanitation operation is performed manually and the temperature of the water drops below 63° C., the contact 9 is turned off and the contact 21 is turned on, causing the lamp 22 to light up. Since this contact 9.21 does not return automatically, the lamp 22 remains lit. Since the lamp 22 is provided on the operation section 1 (see FIG. 2), the administrator can easily recognize its status. Therefore, after sanitation, it is possible to easily check whether the 63°C food hold is working or not, and there is no chance that the 63°C food hold will be left unattended and left unattended.

Although such a mechanism or control system related to manual sanitation is not particularly related to the essence of the present invention, if it were provided (with a relatively simple configuration, that is, a mechanism or control system related to automatic sanitation) This should be understood in the sense that it is convenient for backup (mostly common) and extremely advantageous in certain cases.

As detailed above, according to the present invention, the energization of the heater is controlled in response to the output of the detection means that detects a temperature several degrees higher than the temperature at which the so-called food safety hold is activated, and if certain conditions are met, The post-sanitation process is automatically started, but in that case, the sanitation operation is controlled so that the water temperature is always higher than the temperature at which the food safety hold is activated, so the automatic sanitation function is automatically activated. To achieve the effect of reducing or eliminating the risk of burns to a person without violating the food safety hold at all in a vending machine.

[Brief explanation of the drawing]

FIG. 1 is a circuit diagram including an embodiment of the present invention, FIG. 2 is a schematic diagram of the internal structure of a vending machine, FIG. 3 is an enlarged schematic diagram of the operating section 25 in FIG. 2, and FIG. A time chart for explaining the operation of the embodiment, FIG.
FIG. 6 each shows a flowchart of a modified example. 1... Automatic sanitation control unit, 3... Heater control relay, XH... Contact of relay 3, 4...
・Sanitation output relay, xz... Contact of relay 4, 6... Sanitation temperature detection relay, 7...
Heater, 8... Contact point of the first temperature sensor.

Claims (1)

[Claims] (1) In a vending machine that can automatically perform a sanitation operation based on a control means to clean the fluid flow path using hot water heated by a heater, the temperature of the water in the hot water storage tank is such that it may cause burns to people. a temperature detecting means for detecting that the temperature has dropped below a predetermined constant temperature such that the temperature does not exceed a predetermined temperature; a heater energization control means for controlling energization of the heater in response to the output of the temperature detecting means; and sanitation activation means for activating the sanitation operation each time the sales quantity is reached, and when the sanitation activation is automatically activated, it is determined that the temperature of the hot water has decreased below the predetermined constant temperature. 1. A sanitation control device for a vending machine, characterized in that a sanitation operation is started when a condition is met, and the water temperature is maintained at approximately the predetermined temperature during the sanitation operation.