JPS63249534A - Tableware washing 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] [Industrial application field] The present invention relates to dishwashers.

[Conventional technology]

In a conventional dishwasher, a rotatable arm nozzle is provided at the bottom of the dish storage tank, and a plurality of small holes are provided on the top of the arm nozzle to direct water from the bottom of the dish storage tank to the arm nozzle. It is known that a pump for supplying pressure water is provided so that tableware can be stored in the tableware storage tank above the arm nozzle.

In this way, high-pressure water is sprayed from the arm nozzle onto the tableware to peel, disperse, and remove dirt adhering to the tableware.

In addition, a related device of this type is disclosed in Japanese Patent Application Laid-Open No. 1986-
12635 is mentioned.

[Problem that the invention seeks to solve]

However, in such dishwashers, the pressure water sprayed from the arm nozzle alone cannot remove stubborn stains from a single dish, and the pressure water sprayed from the arm nozzle in a shower-like manner may not be able to remove the parts that are directly hit. Although the cleaning effect was good, it was not able to remove dirt from areas that were difficult to reach with pressure and water, resulting in uneven cleaning.

In addition, the high pressure of the water jetted from the arm nozzle made a lot of noise, and in the case of light tableware, the tableware could hit each other and break.

[Means for solving problems]

The present invention has been made to solve such problems. As a first means, an arm nozzle 8 is rotatably arranged at the bottom of the tableware storage tank 3, a plurality of small holes 8a are provided on the upper surface of the arm nozzle 8, and the bottom of the tableware storage tank 3 is provided with a plurality of small holes 8a. In the dishwasher, a pump 6 is provided to supply water as pressure water to the arm nozzle 8, and the tableware above the arm nozzle 8 can be stored in the storage tank 3. A first control device 10a is provided to set the water level below water level 8.

The dishwasher is provided with a second control device LOb for setting the water level above the tableware storage section, and a device for sucking air into the pump.

[Effect]

According to this dishwasher 1, the rotating arm nozzle 8
a washing operation of directly spraying pressure water onto the tableware from the hole 8a;
Arm nozzle 8 rotates while the tableware is immersed in water.
It is possible to use the cleaning operation of discharging force water toward the dishes from the hole 8a of the tableware alone or in combination, so that even if the dirt on the dishes is normal, it will not be stubborn. Even if the tableware is immersed in water, it is possible to perform cleaning suitable for any type of dirt, and it is easy to use because it utilizes the release of pressurized water from the hole 8a of the rotating arm nozzle 8 during the cleaning operation with one tableware immersed in water. Cleaning performance can be improved with this configuration.

Furthermore, in the cleaning operation in which pressurized water is directly injected onto the dishes from the hole 8a of the rotating arm nozzle 8, the injection pressure of the pressurized water can be adjusted by a very simple configuration of controlling the on-off valve 12a of the ventilation pipe lla. As a result, if the dirt is extremely light, the pressure water jetting pressure can be weakened to reduce noise and prevent light dishes from moving and hitting each other.

In addition, when washing dishes while submerged in water,
By sucking air into the pump and from a part of the ejector, air bubbles are released from the holes of the rotating two-11 nozzle, and the air sucked in from the part of the ejector is dispersed into the tank in a jet form from the center. , bubble cleaning is possible with a simple configuration, and cleaning performance is improved.

〔Example〕

An embodiment of the present invention will be described below with reference to FIGS. 1 to 16. The dishwasher 1 has a box-shaped outer frame 2. In addition to this, a tableware storage tank 3 is arranged within the frame 2, and a lid 4 for opening and closing the top opening is provided. A step 3a is provided at the center of the side wall of the tableware storage tank 3, and a tableware basket 5 is removably placed on this step 3a. A pump 6 is arranged inside the bottom of the tableware storage tank 3. The pump 6 is located below the tableware cup 5. A pump motor 7 is arranged outside the bottom of the tableware storage tank 3. The rotating shaft 7a of the pump motor 7 protrudes into the tableware storage tank 3, and a pump runner 20 and stirring blades 23 are attached to the tip thereof. Directly below the tableware basket 5, a two 11 nozzle 8 is arranged which rotates about the center as a fulcrum. A plurality of small holes 8a are provided on the upper surface of the arm nozzle 8. A sheathed heater 9 is arranged at the bottom of the tableware storage tank 3 so as to surround the pump 6. An arm nozzle 8 is installed at the bottom of the side wall of the tableware storage tank 3.
A first control device 10a is provided to set the water level lower. An arm nozzle 8 is installed on the upper side wall of the tableware storage tank 3.
and the second to set the water level on one side -1 from the tableware storage.
A control device U10b is provided. A ventilation pipe lla is connected to the suction side of the pump 6.
An on-off valve 12a is provided in the middle of a.

Furthermore, an ejector 27 is incorporated as a second air suction device (details are shown in FIG. 3). That is, the pump discharge port 30 goes to the passage 30a going to the arm nozzle 8 and the nozzle 31 of the ejector 27. It is divided into two passages 30b, each of which can receive pressure water from the pump 6. A pipe 32 is provided on the outer periphery of the nozzle 31 so as to wrap around it, and an air suction port 26 is provided in this part.

A ventilation pipe 11 is connected to this to constitute an ejector 27. Reference numeral 16 denotes a dispersion plate that diffuses the jet stream and air bubbles from the ejector 27 into the tableware storage tank 3.

An opening/closing opening jj, 12 is provided in the middle of the ventilation pipe 11. A nozzle retainer 25 is provided on the pipe 32, which constitutes a rotation axis of the arm nozzle 8 and prevents the arm nozzle 8 from coming off due to pressure water. Nozzle holder 25
The dispersion plate 16 is integrally formed with the dispersion plate 16 .

An overflow pipe 13 is provided that extends downward from an overflow port 29 at the upper end of the side wall of the tableware storage tank 3. A drain pipe 15 extending from the bottom wall of the tableware storage tank 3 to the middle of the overflow pipe 13 is provided, and a drain valve 14 is provided in the middle of the drain pipe 15. A control panel 28 is arranged on the upper outer surface of the outer frame 2.

The detailed configuration of the pump 6 will be explained. A filter 17 is provided opposite the drain pipe 15, and a partition plate 18 is provided to cover the filter 17.

A casing 19 is provided to cover the cleaning runner 20. Cleaning runner 2 inside this casing 19
A pump cover 22 is provided on the outside of the casing 19, in which a casing strainer 21 is provided on the outer discharge side of the pump. i'lff Cover the stirring blade with the blade cover 2
4 is provided.

Next, the cleaning operation of the dishwasher 1 will be explained. This dishwasher 1 can perform six washing operations shown in FIGS. 4 to 9. Note that FIGS. 4 to 9 are schematic diagrams to make the cleaning operation easier to understand.

First, the cleaning operation shown in FIG.
2a is closed, water is supplied to the position of the first control neck 10a, and with the sheathed heater 9 energized, the pump motor 7 is energized to rotate the cleaning runner 20, and the casing 1
9 sucks water from the lower surface of the arm nozzle 8 and supplies pressurized water from the pump outlet 30 into the arm nozzle 8.
By spraying pressurized water directly onto the dishes above and the dishes in the cupboard 5, dirt adhering to the dishes is peeled off and dispersed. The cleaning operation shown in FIG. 4 is the same as the conventional one. In this case, the arm nozzle 8 rotates and injects pressurized water over the entire circumference.

In the cleaning operation shown in FIG. 5, the on-off valve L2a of the ventilation pipe Lla is opened, water is supplied to the position of the first control device 10a, the sheathed heater 9 is energized, the pump motor 7 is energized, and the cleaning runner 20 is energized. is rotated to suck water from the lower surface of the casing 19 and supply pressure water from the pump outlet into the arm nozzle 8. At this time, air is sucked through the ventilation pipe lla to weaken the pressure of this pressure water, and the arm nozzle 8 This is done by spraying weakened pressure water from the hole 8a onto the tableware above, thereby peeling off and dispersing dirt adhering to the tableware.

In addition, the cleaning operation shown in FIG.
2 and supply water to the position of the first control device 10a,
While the sheathed heater 9 is energized, the pump motor 7 is energized to rotate the cleaning runner 20 and the casing 19 is
Water is sucked in from the bottom of the unit.

Pressure water is supplied from the pump outlet 30 into the arm nozzle 8, and the pressure water is sprayed directly from the hole 8a of the arm nozzle 8 onto the dishes above and the dishes inside 5, thereby removing and dispersing dirt attached to the dishes. This is done by letting people know. At this time, air is sucked only into the water flow coming out of the ejector 27 of the arm nozzle 8, thereby weakening only this water flow. The pressure water from the arm nozzle 8 other than this part is the same as the cleaning operation shown in FIG. 3.

The cleaning operation in Figure 7 is the opening/closing lid t12a of the ventilation pipe lla
is closed, water is supplied to the position of the second control device LOb to immerse the dishes in the dishwasher 5, and the pump motor 7 is energized and the washing runner 2 is energized while the sheathed heater 9 is not energized.
o to suck water from the bottom surface of the casing 19,
Pressure water is supplied from the pump outlet 30 into the arm nozzle 8, and this pressure water is discharged from the hole 8a of the arm nozzle 8 toward the tableware above, thereby swelling and peeling off the dirt attached to the tableware. It is something to do. In this case as well, the arm nozzle 8 rotates and releases pressurized water over the entire circumference. At this time, the repulsive water fluctuates due to the rotation of the arm nozzle 8, and this produces the same effect as a stirring water flow. However, the pressure water at this time is weaker than at the time of cleaning shown in FIG. 3 by the amount attenuated by the water IE.

In the washing step 03 in FIG. 8, the on-off valve 12 of the ventilation pipe 11 is opened, water is supplied to the second control device 10b to immerse the dishes in the tableware 5, and the sheathed heater 9 is not energized. , the cleaning runner 20 is rotated through the pump motor 7, water is sucked in from the lower surface of the casing 19, and pressurized water is supplied from the pump outlet 30 into the arm nozzle 8. At this time, the ventilation pipe 11 Air is sucked in through the ejector 27, and the air is pumped through the pump outlet 30a.
It mixes with the jet water flow supplied from the nozzle 31, and the air is mixed into the tableware storage tank 3! j, Supplied as mixed water. As a result, this pressure water is discharged from the hole 8a of the arm nozzle 8 toward the tableware above, and the ejector
This is done by dispersing the air bubbles from the tableware storage tank 3 into the tableware storage tank 3 to swell and peel off the dirty water adhering to the tableware, and the cleaning effect of the air bubbles is further added to the cleaning operation shown in FIG. 6.

In this case as well, the arm nozzle 8 rotates and releases pressurized water over the entire circumference and disperses air bubbles.

The cleaning operation in FIG. 9 is performed by opening and closing valve 12a of ventilation pipe
is opened, water is supplied to the position of the second control device 10b to immerse the dishes in the dishwasher 5, and the pump motor 7 is energized and the washing runner 2 is energized while the sheathed heater 9 is not energized.
0 to suck water from the bottom of the casing 19,
Pressure water is supplied from the pump outlet 3o into the arm nozzle 8, and at this time, air is sucked in through the ventilation pipe lla, and the pressure water is released together with this air from the hole 8a of the arm nozzle 8 toward the tableware above. This is done by The dirt adhering to the tableware is lubricated and removed by agitation caused by the release of pressure water and air bubbles from the holes 8a.The air released from the six holes 8d is released in the form of very fine bubbles.

The dirt that adheres to a piece of tableware due to these air bubbles is removed by the decomposition effect of the bursting of the air bubbles and the peeling and emulsification effect of the air bubbles. In this case as well, the arm nozzle 8 rotates and releases pressurized water and bubbles over the entire circumference.

Therefore, compared to the cleaning operation shown in FIG. 8, the amount of bubbles is large and the dispersion effect into the tableware storage tank 3, that is, the effect of bubble cleaning is greater. However, since air is sucked into the pump, the pressure water from the hole 8a of the arm nozzle 8 becomes smaller.

Particularly in bubble cleaning, due to the buoyancy of the bubbles, the ejected bubbles always reach the water surface while bursting and coalescing. For this reason, even if the tableware is placed without any gaps, air bubbles will enter between the tables, and the buoyancy of the air bubbles will cause a nuisance effect, as shown in FIG. Therefore, the amount of dishes that can be stored and washed in the dish storage tank 3 increases.

A comparison of the features of each of the cleaning methods shown in FIGS. 4 to 9 above is as shown in FIG. 11.

That is, in the cleaning method shown in FIG. 4, in order to apply pressure water from the arm nozzle 8 to the dishes, it is necessary to provide a large gap between the dishes, and the amount of dishes that can be washed is reduced. In comparison, the cleaning operation shown in Figure 7 is due to the stirring action of the water flow.
This gap can be made smaller. This is the 8th. By adding bubble cleaning as shown in Figure 9, this gap can be further reduced.
The amount of dishes that can be washed increases.

Accordingly, the six washing operations described above can be performed singly or in combination depending on the extent and amount of dishes being washed.

If the dishes are normally dirty, they are washed using the washing operation shown in FIG. Since this cleaning operation is the same as the conventional cleaning operation, the same cleaning performance can be obtained.

If the dishes are stubbornly soiled, wash them using the washing operations shown in Step 7, Step 1, or Steps 8 and 9.

By performing the cleaning operation shown in FIG. 4, stubborn stains attached to one tableware can be removed.

In this case, the cleaning operations shown in FIG. 7 and FIGS. 8 and 9 may be selected depending on the degree of stubbornness of the stain, the type of stain, and the amount of dishes.

If the dishes have more stubborn stains, the stains can be removed by adding the washing operation shown in FIG. 4 before the washing operations shown in FIGS. 7, 8, and 9.

If the dishes are extremely lightly soiled, they are washed using the washing operation shown in FIG. According to the washing operation shown in Figure 5, the pressure of the jetted pressurized water is weaker, so the soldiers are told that the noise caused by the jetting of this pressure water can be kept low even when washing light dishes. This pressure water prevents dishes from flying around and hitting each other.

In addition, if the tableware is normally dirty, cleaning may be performed using the cleaning operation shown in Figure 7 or Figures 8 and 9. The selection depends on the degree of stain on the tableware and the type of cleaning. You can do this depending on the amount of tableware.

According to this dishwasher 1, the rotating arm nozzle 8
a washing operation of directly spraying pressure water onto the tableware from the hole 8a;
Arm nozzle 8 rotates while the tableware is immersed in water.
During the cleaning operation of releasing pressure toward the tableware from the hole 8a, the ventilation pipe 11. lla on/off valve 12.
It is possible to use the cleaning operation of discharging a steam/water mixture toward the dishes from the hole 8a of the rotating arm nozzle 8 by itself or in combination with the very simple configuration of controlling the rotating arm nozzle 8. The arm nozzle 8 rotates during the washing operation while the dishes are immersed in water. hole 8
Since it utilizes the release of pressurized water from the a, the cleaning performance can be improved with a simple configuration.

Furthermore, in the cleaning operation in which pressurized water is directly injected onto the dishes from the hole 8a of the rotating arm nozzle 8, the injection pressure of the pressurized water can be adjusted by a very simple configuration of controlling the on-off valve 12a of the ventilation pipe lla. As a result, if the dirt is extremely light, the jetting pressure of the pressurized water is weakened to reduce noise.

This prevents light dishes from moving and colliding with each other.

However, in a dishwasher, in addition to the mechanical force of the washing operation, the temperature of the washing water has a large influence on the washing speed. The relationship between cleaning rate and time when changing the cleaning water temperature in all cleaning operations shown in Figures 4 to 9 is approximately 12.
The trend is shown in the figure.

Therefore, it is effective to adopt a cleaning method that appropriately combines these mechanical forces and temperatures.

In particular, oils and fats cannot be cleaned by mechanical force alone unless the temperature is raised, and starch also swells easily as the temperature rises and can be cleaned even with weak mechanical force.

Considering these characteristics, the immersion cleaning method shown in FIGS. 7 to 9 requires a large amount of heat and time to raise the water temperature, resulting in high power consumption and running costs. However, it is possible to apply mechanical force uniformly to the tableware.

Further, in the cleaning operations shown in FIGS. 4 to 6, since the amount of cleaning water is small, the water temperature can be raised in a short time, the power consumption is low, and the cleaning time can be shortened.

Therefore, by taking advantage of the characteristics of shower cleaning and immersion cleaning, the present invention raises the water source during shower cleaning with a small amount of water to clean oil and fat, and swells starch stains, followed by immersion in room temperature water. A combination cleaning method was adopted in which cleaning is performed by washing.

The cleaning efficiency of such a dishwasher will be explained with reference to FIGS. 13 to 16. The contaminated object was cooked rice, and the object to be washed was a flat plate with a diameter of 230 cm. As for the method of attaching contaminants, boiled rice was evenly attached to a portion 20 mm from the twill of a square meter, washed for a certain period of time by each cleaning operation, and the cleaning rate was determined from the number of remaining cooked rice adhesion after that. The upper part of the plate refers to the area above the center of the plate, and the lower part of the plate refers to the area below the center of the plate. Further, the flat plates are installed in the dishwashing tank at regular intervals, and the "front part" refers to the front part of the dishwasher inside the dishwashing tank, and the "rear part of the tank" refers to the back part of the dishwasher.

Shower cleaning refers to cleaning using pressure water jetted from the arm nozzle 8, and the water level at that time is set below the arm nozzle 8, that is, the water level set in the first control device 10a, and the water temperature is maintained at 40 ° C. be. In addition, bubble cleaning means that the water level is adjusted to such a level that the flat plate is immersed, that is, the second control device ta
It was set to b. In the cleaning operation shown in Figure 9, the water tray at this time is 1
Washing was maintained at 5°C. Furthermore, water jet cleaning refers to cleaning using pressure water sprayed from arm nozzle 8 at the same water level and water temperature as bubble cleaning (this is the cleaning operation shown in FIG. 7). In FIGS. 13 to 16, the broken lines show the results of shower cleaning for 5 minutes, (1) shows the cleaning rate of the upper part of the dish, and (2) shows the cleaning rate of the lower part of the dish.

The solid line in FIG. 13 represents the results when shower cleaning was performed for an additional 10 minutes after 5 minutes of shower cleaning. Moreover, the solid line in FIG. 14 represents the result when water jet cleaning was performed for an additional 10 minutes after 5 minutes of shower cleaning.

Moreover, the solid line in FIG. 15 represents the result of bubble cleaning for an additional 10 minutes after 5 minutes of shower cleaning. As can be seen from Figure 13, even though shower cleaning only (conventional cleaning) uses hot water, there are areas that are not hit by pressure water, mainly around the top of the dish and the edges of the tank. It can be seen that although the cleaning effect on the areas covered is great, there is uneven cleaning on the other side. Also, as shown in Fig. 14, when water washing is used, the pressure water ejected from the arm nozzle 8 creates an agitating water flow in the washing tank 13, which effectively removes dirt from areas that could not be removed by shower washing, mainly around the bottom of the dish. It can be seen that it was successfully removed. However, in water jet washing, because of pressure attenuation, it is difficult for the water flow to reach the upper part of the dish, and there is a problem in the effectiveness of cleaning the upper part of the dish. However, when bubble cleaning was performed, as shown in FIG. 15, it was found that the dirt on the top of the dish, which was difficult to remove with shower cleaning or water jet cleaning, was effectively removed. This is a phenomenon caused by the fact that as the generated bubbles rise, their rising speed increases due to their buoyancy, and the diameter of the bubbles increases as the water pressure decreases. Therefore, by combining water jet cleaning and bubble cleaning, it is possible to obtain a uniform distribution of physical force within the cleaning tank, and uneven cleaning can be eliminated. The solid line in FIG. 16 shows the result of 5 minutes of water washing after 5 minutes of shower washing, and then 5 minutes of bubble washing. The dashed line indicates water cleaning, and the solid line indicates bubble cleaning. After completing all the steps, it is clear that a high level of cleaning with less uneven washing was achieved. Further, in the case of objects to be washed with large irregularities such as deep dishes and bowls, the parts that cannot be removed by shower washing are larger than those of flat dishes, and the effect of the present invention is greater. In addition, although tap water was used in this case, it is even more effective to use detergents such as surfactants and enzymes in shower cleaning, water jet cleaning, and bubble cleaning. Furthermore, it is even more effective to use temperature control during water jet cleaning and bubble cleaning.

Also, in this case, bubble cleaning was performed after water cleaning, but the reverse may also be used.

〔Effect of the invention〕

According to the present invention, by performing shower cleaning with a small amount of water and then performing immersion water jet cleaning and immersion bubble cleaning,
To provide a dishwasher that can perform cleaning in a short time and with low power consumption.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal sectional view of the dishwasher according to the present invention after washing the dishes, Fig. 2 is a plan view of the same dishwasher with the lid removed, Fig. 3 is a detailed view of a part of the ejector, and Figs. The figures are schematic diagrams explaining the different cleaning operations of the dishwasher, Figure 10 is an illustration of the cleaning effect of air bubbles, Figure 11 is a diagram explaining the characteristics of each cleaning operation, and Figure 12 is a diagram explaining the characteristics of each cleaning operation.
The figure is a diagram showing the relationship between the cleaning rate and time depending on the cleaning water temperature of the same washer, and FIGS. 13 to 16 are explanatory diagrams showing the cleaning effect of the combination cleaning of the present invention.

Claims (1)

[Claims] 1. An arm nozzle is rotatably arranged at the bottom of the tableware storage tank, and a plurality of small holes are provided on the upper surface of the arm nozzle,
In a dishwasher that is provided with a pump that supplies water from the tableware storage tank as pressure water to the arm nozzle, and is capable of storing tableware in the tableware storage tank above the arm nozzle, the water level is lower than the arm nozzle. A first control device for setting a water level above the tableware storage section, a second control device for setting a water level above the tableware storage section, and a device for sucking air into the pump. Machine. 2. An arm nozzle is rotatably arranged at the bottom of the tableware storage tank, and the upper surface of the arm nozzle has a plurality of small holes,
In a dishwasher that is provided with a pump that supplies water from the tableware storage tank as pressure water to the arm nozzle, and is capable of storing tableware in the tableware storage tank above the arm nozzle, the water level is lower than the arm nozzle. a first control device for setting the water level above the arm nozzle; a second control device for setting the water level above the arm nozzle; a first device for sucking air into the pump; A dishwasher comprising: an ejector; and a second device for sucking air into the ejector. 3. An arm nozzle is rotatably installed at the bottom of the tableware storage tank, and the upper surface of the arm nozzle has a plurality of small holes,
In a dishwasher that is provided with a pump that supplies water from the tableware storage tank as pressure water to the arm nozzle, and is capable of storing tableware in the tableware storage tank above the arm nozzle, the water level is lower than the arm nozzle. After heating the water in the tableware storage tank and spraying pressure water from the arm nozzle onto the tableware above for shower washing,
A method for cleaning a dishwasher, characterized in that the water level is set above the tableware storing section and the tableware is immersed in the water, and air bubbles are discharged from the hole of the arm nozzle to the tableware above to carry out bubble cleaning. 4. An arm nozzle is rotatably arranged at the bottom of the tableware storage tank, and the upper surface of the arm nozzle has a plurality of small holes,
In a dishwasher that is provided with a pump that supplies water from the tableware storage tank as pressure water to the arm nozzle, and is capable of storing tableware in the tableware storage tank above the arm nozzle, the water level is lower than the arm nozzle. After heating the water in the tableware storage tank and spraying pressure water from the arm nozzle onto the tableware above for shower washing,
With the water level set above the tableware storage section and the tableware immersed, pressurized water is discharged from the hole of the arm nozzle to the tableware above for water washing, and then, with the tableware immersed, the tableware is immersed in the tableware. A washing method for a dishwasher, characterized in that air bubbles are discharged from a nozzle hole onto dishes above to perform air bubble cleaning.