JPWO2012014441A1 - dishwasher - Google Patents

Abstract

The control unit that controls at least the heating capacity estimation step, the cleaning step, the heating rinse step, and the drying step by controlling the water supply unit, the heating unit, and the cleaning unit based on the temperature detected by the temperature detection unit is configured to estimate the heating capability. The temperature increase rate of the cleaning water in the step is compared with the temperature increase rate of the cleaning water in the cleaning step, and the capacity of the object to be cleaned is detected and controlled. Thereby, the capacity | capacitance of the tableware which suppressed the influence of the dispersion | variation in the wattage of a heater and the power supply voltage condition in an installation environment can be determined.

Description

  The present invention relates to a dishwasher that detects the capacity of dishes by detecting changes in the temperature of washing water to wash dishes.

2. Description of the Related Art In recent years, dishwashers have been proposed in which dishes such as the number and amount of dishes housed in a dishwasher are judged and the operation time is more precisely controlled to wash dishes. (For example, see Patent Document 1)
Hereafter, the structure of the conventional dishwasher shown by patent document 1 is demonstrated using FIG. 5 and FIG.

  FIG. 5 is a diagram illustrating the configuration of a conventional dishwasher system, and FIG. 6 is a diagram illustrating the relationship between the power supply voltage and the temperature rise rate of the conventional dishwasher.

  As shown in FIG. 5, the conventional dishwasher includes a washing tank 101, a washing nozzle 103, a washing pump 104, a water level sensor 106 as a water level detection unit, a heater 107 as a heating unit, and a temperature detection unit. A thermistor 108 and a control unit 113 are provided. The washing tank 101 stores the tableware 102 inside and stores washing water. The cleaning nozzle 103 is rotatably supported in the cleaning tank 101 and ejects cleaning water toward the tableware 102. The cleaning pump 104 sends cleaning water to the cleaning nozzle 103 by driving the motor 105. The water level sensor 106 detects the water level in the cleaning tank 101 and outputs the detected signal to the control unit 113. The heater 107 is disposed at the bottom of the cleaning tank 101 and heats the cleaning water. The thermistor 108 is attached so as to be in close contact with the outside of the bottom of the cleaning tank 101, and indirectly detects the temperature of the cleaning water. The blower fan 109 sends the steam in the washing tank 101 out of the dishwasher through the exhaust port 110 and discharges it. In the washing tank 101, a dish basket 111 for arranging the dishes 102 is arranged, and at the bottom of the washing tank 101, a residue filter such as a residue is not clogged in the washing pump 104 when washing water is circulated. 112 is disposed. The control unit 113 controls a series of sequential operations of the cleaning step, the rinsing step, the heating rinsing step, and the drying step of the tableware 102.

  The dishwasher having the above-described configuration measures the temperature of the washing water heated by the heater 107 by the thermistor 108 in the washing step or the heating rinsing step after the start of operation. And the capacity | capacitance of the tableware 102 is detected by calculating the temperature increase rate of the measured washing water by the control part 113. FIG. And based on the capacity | capacitance of the tableware 102 detected by the temperature rise rate, the operation time of each step of a rinse step and a drying step is changed. That is, when the value of the product of the current and voltage input to the heater 107 is constant, if the capacity of the tableware 102 is small, the total heat capacity of the tableware 102 decreases, and the amount of washing water taken away by the tableware 102 decreases. The temperature increase rate of the washing water increases (see line A in FIG. 6). Conversely, if the capacity of the tableware 102 is large, the total heat capacity of the tableware 102 increases, and the amount of washing water taken away by the tableware 102 increases, so the rate of increase in the temperature of the cleaning water decreases (line B in FIG. 6). reference). As shown by the line A in FIG. 6, if the capacity of the tableware 102 is small, the temperature of the washing water increases faster by the difference in the capacity of the tableware 102 as compared to the line B when the capacity of the tableware 102 is large.

  Similarly, in the case of drying, when the capacity of the tableware 102 is small, by reducing the operation time, a constant washing performance and drying performance can always be obtained according to the capacity of the tableware 102, and the dishwashing has excellent energy saving performance. Machine can be realized.

  However, the conventional dishwasher causes an error in the temperature rise of the washing water due to variations in the wattage (electric energy) of the heater 107, fluctuations in the power supply voltage, and the like (see FIG. 7 above). In other words, although it can be washed with fine control according to the capacity of the tableware, optimal operation should be performed in response to variations in the wattage of the heater 107 in each dishwasher and power supply voltage fluctuations in the installation environment. It is difficult. Thus, in order to increase the determination accuracy of the capacity of the tableware 102, it is conceivable to provide a power supply voltage detection circuit and correct the power supply voltage in order to keep the wattage of the heater 107 constant. However, when a power supply voltage detection circuit is newly provided, the configuration becomes complicated, and the dishwasher main body becomes large.

JP 2005-052216 A

  The dishwasher of the present invention has a storage section for storing cleaning water and a washing tank for storing an object to be cleaned, a water supply section for supplying water in the cleaning tank, a heating section for heating the cleaning water in the storage section, Based on a temperature detection unit that detects the temperature of the cleaning water in the storage unit, a cleaning unit that includes at least a cleaning pump that pressurizes the cleaning water, and a cleaning nozzle that jets the cleaning water to the object to be cleaned, and a temperature detected by the temperature detection unit And a controller that controls at least the heating capacity estimation step, the cleaning step, the heating rinse step, and the drying step by controlling the water supply unit, the heating unit, and the cleaning unit. The controller estimates the ability to heat water, and the control unit detects the temperature increase rate of the cleaning water in the heating capability estimation step and the temperature increase rate of the cleaning water in the cleaning step detected by the temperature detection unit. In comparison, control by detecting the capacitance of the object to be cleaned.

  Thereby, the capacity | capacitance of tableware can be determined more correctly, suppressing the influence of the wattage dispersion | variation of each heating part of a dishwasher, and the influence of the power supply voltage fluctuation | variation in an installation environment. Also, the drying time of the dishwasher can be shortened according to the capacity of the dish, and a dishwasher with excellent energy saving performance can be realized.

1 is a schematic cross-sectional view of a dishwasher according to Embodiment 1 of the present invention. FIG. 2 is a flowchart for explaining the operation of the dishwasher according to Embodiment 1 of the present invention. FIG. 3 is a schematic diagram used when estimating the tableware capacity of the dishwasher in Embodiment 1 of the present invention. FIG. 4 is a diagram showing the relationship between the tableware capacity estimated by the dishwasher in Embodiment 1 of the present invention, the ultimate temperature Tk of the heating rinse step, and the time tk of the drying step. FIG. 5 is a diagram illustrating the configuration of a conventional dishwasher system. FIG. 6 is a diagram showing the relationship between the power supply voltage and the temperature rise rate of a conventional dishwasher.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
1 is a schematic cross-sectional view of a dishwasher according to Embodiment 1 of the present invention.

  As shown in FIG. 1, the dishwasher in this Embodiment is the washing tank 2, the water supply part 15, the heater 11 which is a heating part, the thermistor 13 which is a temperature detection part, the washing | cleaning part 18, and a control part. 16.

  The washing tub 2 is provided inside the main body 1, and a table basket 4 in which an object to be cleaned such as tableware 3 is installed is housed inside the washing tub 2. The tableware basket 4 has an upper tableware basket 4a and a lower tableware basket 4b. An opening 5 is provided in the front surface of the cleaning tank 2, and the opening 5 is configured to be opened and closed by a door body 6. The tableware basket 4 can be slid and pulled out from the opening 5 of the door body 6.

  The cleaning unit 18 includes a cleaning nozzle 7 provided at the bottom of the cleaning tank 2 and a fixed nozzle (not shown) provided on the rear and upper surfaces of the cleaning tank 2. A plurality of injection ports 7a through which cleaning water is injected are provided on the surfaces of the cleaning nozzle 7 and the fixed nozzle. The cleaning nozzle 7 is rotatably provided at the bottom of the cleaning tank 2 and sprays cleaning water onto the tableware 3 and the like. Here, the washing water refers to a liquid used for washing and rinsing objects to be washed such as the tableware 3 in the dishwasher.

  In the present embodiment, an example in which one cleaning nozzle 7 is provided at the bottom of the cleaning tank 2 is shown. However, two cleaning nozzles 7 may be provided according to the shape of the cleaning tank 2, or a fixed nozzle that does not rotate further. May be used. Further, the cleaning unit 18 is provided with a cleaning pump 8 that pressurizes the cleaning water and supplies the cleaning water to the cleaning nozzle 7 and the like, and a motor 9 that drives the cleaning pump 8. It is provided in the middle of a route (not shown).

  Further, a reservoir 10 for storing the cleaning water and a heater (heating unit) 11 for heating the cleaning water are provided at the bottom in the cleaning tank 2 near the opening 5. A thermistor (temperature detector) 13 that detects the temperature of the cleaning water is provided on the outer wall of the bottom surface of the cleaning tank 2, and indirectly detects the temperature of the cleaning water or the air in the cleaning tank 2 through the bottom wall of the cleaning tank 2. To detect automatically. A water level detection switch 14 that detects the level of the cleaning water accumulated in the lower part of the cleaning tank 2 is provided on the outer wall of the lower part of the cleaning tank 2. A water supply unit 15 that supplies water into the cleaning tank 2 is attached to the outer wall at the top of the cleaning tank 2.

  The control unit 16 disposed in the lower part of the main body 1 between the main body 1 and the cleaning tank 2 controls the water supply unit 15, the heater 11, and the cleaning pump 8 to estimate the heating capacity of the tableware 3, the cleaning step, and the rinsing. A series of steps including a step, a heating rinse step, and a drying step are sequentially performed. Further, the control unit 16 processes the signals detected by the water level detection switch 14 and the thermistor 13 and determines the tableware capacity in the cleaning tank 2 based on the temperature of the cleaning water detected by the thermistor 13.

  The operation and action of the dishwasher in the present embodiment configured as described above will be described below with reference to FIGS. FIG. 2 is a flowchart for explaining the operation of the dishwasher according to Embodiment 1 of the present invention. FIG. 3 is a schematic diagram used when estimating the tableware capacity of the dishwasher in Embodiment 1 of the present invention. FIG. 4 is a diagram showing the relationship between the tableware capacity estimated by the dishwasher in Embodiment 1 of the present invention, the ultimate temperature Tk of the heating rinse step, and the time tk of the drying step.

  First, as shown in FIG. 2, an object to be cleaned, such as tableware 3, is set in a tableware basket 4 and stored in the cleaning tub 2, and after the user puts in the detergent, the door 6 opens the opening of the cleaning tub 2. 5 is closed and the operation is started.

  Next, the control unit 16 operates the water supply unit 15 to supply water to the cleaning tank 2 until the water level is detected by the water level detection switch 14, and supply tap water or the like to the storage unit 10 (step S1).

  Thereafter, a heating capacity estimation step (step S2 to step S7) including a washing water heating step (step S2 to step S4) and a washing water injection step (step S5 to step S7) is executed. In addition, a heating capability estimation step is a step which estimates the capability of the heater 11 which heats washing water performed before the original washing | cleaning step which injects washing water to the tableware 3 and wash | cleans.

  In the cleaning water heating step, the cleaning water is energized to heat the cleaning water without operating the cleaning pump 8, and the temperature T1 of the cleaning water after a predetermined time t1 (first predetermined time) has elapsed is detected. In the washing water injection step, the heater 11 is energized to heat the washing water, and the washing pump 8 is operated to inject the washing water onto the tableware 3 and the washing water after a predetermined time t2 (second predetermined time) has elapsed. The temperature T2 is detected.

  The control method of the heating capability estimation step described above will be specifically described below.

  First, the control part 16 heats the washing water which supplies electricity to the heater 11 (step S2). At this time, the controller 16 heats the cleaning nozzle without spraying cleaning water from the cleaning nozzle such as the cleaning nozzle 7. Therefore, since the heat of the heater 11 is used for increasing the temperature of the washing water, it is hardly used for increasing the temperature of the tableware 3.

  Next, when the time t1 (first predetermined time) has elapsed after the start of energization of the heater 11 (YES in step S3), the thermistor 13 detects the temperature T1 of the cleaning water (step S4). Here, after the water supply unit 15 supplies water to the storage unit 10 up to a predetermined amount of water detected by the water level detection switch 14, the time t1 is provided until the temperature of the cleaning water is measured. This is because a time delay occurs when the detection is performed indirectly. For this reason, it waits for the change in which the temperature of the lower part of the washing tank 2 (attachment part of the thermistor 13) rises to the change in which the temperature of the washing water rises by the heater 11. That is, when the time t1 (first predetermined time) has not elapsed after the start of energization of the heater 11 (NO in step S3), the washing water heating step until the time t1 (first predetermined time) has elapsed. Continue.

  Thereafter, a washing water injection step for operating the washing pump 8 is started in a state where the energization of the heater 11 is continued (step S5). When the time t2 (second predetermined time) has elapsed after the start of energization of the heater 11 (YES in step S6), the thermistor 13 again detects the temperature T2 of the cleaning water (step S7). At this time, after the energization of the heater 11 is started, when the time t2 (second predetermined time) has not elapsed (NO in step S6), the process waits until the time t2 (second predetermined time) elapses.

  Here, the operation and effect of operating the cleaning pump 8 when detecting the temperature T2 of the cleaning water will be described.

  First, when the cleaning pump 8 is not operated, the temperature is transferred from a high temperature to a low temperature in the reservoir 10 only by convection by heating the cleaning water. This is effective for not supplying heat to the tableware 3. However, when a detergent is put in the vicinity of the thermistor 13 in the cleaning tank 2, the convection changes due to the diffusion effect of the detergent. Accordingly, an error occurs in the temperature of the cleaning water that is originally detected by the thermistor 13. Therefore, in the present embodiment, the cleaning pump 8 is operated to agitate the cleaning water, and the temperature of the cleaning water is made uniform. This stabilizes the detection accuracy when the thermistor 13 measures the temperature rise rate of the wash water. At this time, when the washing pump 8 is operated to detect the temperature of the washing water, the washing water is applied to the tableware 3, and thus the amount of washing water is deprived of the tableware 3. However, it takes time for the tableware 3 to lose the amount of heat of the washing water. Therefore, the operation time of the cleaning pump 8 is set to be short (for example, about 1 minute) so that the tableware 3 is not affected by the loss of heat of the cleaning water.

  At this time, the amount of heat generated from the heater 11 during the time (t2-t1) of heating the cleaning water in the cleaning water injection step is determined by the predetermined amount of cleaning water detected by the water level detection switch 14 and the storage unit 10 of the cleaning tank 2. It is used to heat an object of known heat capacity such as a wall and is not affected by the capacity of the tableware 3 in the washing tub 2.

  Therefore, the rising temperature (T2-T1) of the cleaning water is measured from the temperature T2 of the cleaning water at time t2 and the temperature T1 of the cleaning water at time t1. Thereby, even when the power supply voltage fluctuates in the environment where the dishwasher is installed, the dish 3 is not stored in the washing tub 2 with respect to the washing water of the unique heater 11 provided for each dishwasher. The corresponding heating capacity can be estimated.

  In the cleaning water heating step and the cleaning water injection step, it is not always necessary to energize the heater 11 in all steps. That is, if the energization time of the heater 11 is measured, the input heat amount can be calculated, so that the heating capacity of the heater 11 described above can be estimated.

  Thus, the rising temperature (T2-T1) measured in the heating capacity estimation step can be defined as the temperature increase rate of the washing water at time (t2-t1).

  Then, the washing | cleaning step for washing | cleaning the tableware 3 is started in the state which supplied with electricity to the heater 11 (step S8). At this time, the washing pump 8 is operated in the same manner as the washing water jetting step, and the washing water is jetted toward the tableware 3.

  Next, it is determined whether the temperature T of the cleaning water is a predetermined temperature, for example, less than 45 ° C. (step S9). At this time, when the temperature T of the cleaning water is less than 45 ° C. (YES in step S9), the heating by the heater 11 is continued and the time dt until the temperature T of the cleaning water rises from 45 ° C. to 60 ° C. is measured. (Step S10).

  In the cleaning step, since the cleaning water is heated while being sprayed on the tableware 3, the time for operating the cleaning pump 8 is set longer than the heating capacity estimation step described above. For this reason, unlike the heating capacity estimation step described above, the rate of temperature rise is affected by the capacity of the tableware 3. Therefore, in consideration of the time dt until the temperature T of the cleaning water measured in step S10 increases from 45 ° C. to 60 ° C. and the heating capability of the heater 11 estimated in the heating capability estimation step, the heating capability estimation step The temperature increase rate of the cleaning water is compared with the temperature increase rate of the cleaning water in the cleaning step. Thereby, it is possible to estimate the amount of heat necessary for raising the temperature of the tableware 3, that is, the capacity of the tableware 3 (step S11).

  A method for estimating the capacity of the tableware 3 will be specifically described with reference to FIG.

  FIG. 3 shows the relationship between the rising temperature (T2-T1) in the heating capacity estimation step and the capacity of the tableware 3 estimated from the time dt in the washing step, with “large”, “medium”, and “small” in capacity. Yes. Here, the capacity of the tableware 3 is, for example, “large” when the ratio of the capacity of the tableware 3 actually stored to the capacity that can be stored in the washing tub 2 is more than 2/3, and from 1/3 to 2 The case of / 3 is shown as “medium”, and the case of less than ３ is shown as “small”.

  At this time, the heating capacity of the heater 11 is higher as the temperature increase rate of the washing water in the heating capacity estimation step is higher. Therefore, as shown in FIG. 3, even when the time until the cleaning water rises from 45 ° C. to 60 ° C. is short in the cleaning step (for example, dt (seconds) 1000 to 1100 shown in FIG. 3), the tableware 3 Is determined to be large.

  Next, based on the capacity of the tableware 3 estimated in step S11, the heating rinse reaching temperature Tk that is the maximum temperature that should be reached by the end of the heating rinse step, and the drying step time tk in the drying step are the values shown in FIG. (Step S12). FIG. 4 shows an example of the relationship between the capacity of the tableware 3 estimated in step S11, the heating rinse arrival temperature Tk, and the drying step time tk. As shown in FIG. 4, for example, when the capacity of the tableware 3 is determined to be “large”, the final temperature Tk of the heating rinse is set to 70 ° C., and the drying step time tk is set to 25 minutes. Similarly, for example, when the capacity of the tableware 3 is determined to be “medium”, the final temperature Tk of the heating rinse is set to 68 ° C., and the drying step time tk is set to 20 minutes. If it is determined, the ultimate temperature Tk for the heating rinse is set to 66 ° C., and the drying step time tk is set to 15 minutes.

  Here, in step S9 of FIG. 2, when the temperature T of the washing water at the start of the washing step is, for example, connected to a hot water supply facility and is equal to or higher than a predetermined temperature of 45 ° C. (NO in step S9), the capacity estimation of the tableware 3 is performed. As impossible (determination impossible), the heating rinse reaching temperature Tk and the drying step time tk are set to the same control conditions as when the tableware capacity is determined to be “large” (see FIG. 3) (step S20). This is because, when it is determined that the determination is impossible, the tableware 3 is sufficiently washed and dried regardless of whether the capacity of the tableware 3 is “small”, “medium”, or “large”. Thereby, even when connected to a hot water supply facility and using a dishwasher, the tableware 3 can be sufficiently washed and dried.

  Next, the washing water is once drained, and the rinsing step of the tableware 3 is executed using the tap water newly supplied to the washing tank 2 through the water supply valve 15 of FIG. 1 (step S13). Thereafter, the control unit 16 energizes the heater 11 to heat the washing water and to rinse the tableware 3 (step S14).

  At this time, it is determined whether or not a predetermined heating rinse time has elapsed (step S15). When a predetermined heating rinse time has elapsed (YES in step S15), it is determined whether or not the temperature of the washing water has exceeded the determined heating rinse reaching temperature Tk (step S16). When the temperature of the washing water exceeds the heating rinse reaching temperature Tk (YES in step S16), the heating rinse step is ended (step S17). On the other hand, if the predetermined heating rinse time has not elapsed (NO in step S15), the heating rinse step is continued until the predetermined heating rinse time has elapsed. Similarly, when the temperature of the cleaning water has not reached the heating rinse reaching temperature Tk (NO in step S16), the heating rinsing step is continued until the temperature of the cleaning water exceeds the heating rinse reaching temperature Tk.

  Next, when the heating rinsing step is completed (step S17), a drying step is started (step S18). Thereafter, it is determined whether or not the drying step time tk determined according to the capacity of the tableware 3 has elapsed (step S19). When the drying step time tk has elapsed (YES in step S19), the drying step is ended and the operation of the dishwasher is ended. On the other hand, when the drying step time tk has not elapsed (NO in step S19), the drying step is continued until the drying step time tk has elapsed.

  In the above embodiment, the temperature of the cleaning water and the threshold value for measuring the time dt are specifically shown. However, the present invention is not limited to this. This does not specifically limit the means for calculating the heating rinse ultimate temperature Tk and the drying step time tk, and the temperature of the wash water and the threshold value may be set in another range. Thereby, arbitrary control can be performed according to a use, and a more efficient dishwasher is realizable.

  Moreover, in the said embodiment, although the temperature rise of the washing water was measured at the washing | cleaning step and the example which estimated the capacity | capacitance of the tableware 3 was demonstrated, it is not restricted to this. For example, the temperature rise of the washing water may be measured in the heating rinse step, and the heating rinse reaching temperature Tk and the drying step time tk may be set.

  Moreover, although the said embodiment demonstrated by the example which performs a heating rinse step and a drying step based on the control conditions according to the capacity | capacitance of the estimated tableware 3, ie, the heating rinse arrival temperature Tk, and drying step time tk. However, the present invention is not limited to this. For example, according to the capacity of the tableware 3, at least one condition of the ultimate temperature of the heating rinse step and the drying step time of the drying step may be changed. Thereby, heating rinse and drying without excess and deficiency can be performed according to the capacity | capacitance of the tableware 3, and time, such as an energy saving and a heating rinse step, a drying step, can be shortened, without reducing performance.

  As described above, according to the dishwasher of the present invention, it is possible to determine the capacity of dishes and the like while suppressing the inherent variation of each unit in the wattage (heat generation amount) of the heating unit such as the heater 11 and the influence of power supply voltage fluctuation. Can be performed more reliably. As a result, it is possible to determine the optimum heating rinse reaching temperature and drying step time according to the capacity of the tableware, and to perform the heating rinse step and the drying step based on the determined temperature. As a result, it is possible to save energy in the dishwasher and save washing time.

  Moreover, the determination of the capacity of the tableware or the like based on the fluctuation of the wattage (heat generation amount) can be realized only with the existing thermistor for detecting the temperature of the washing water. Thereby, since it is not necessary to newly provide a power supply voltage detection circuit for detecting a change in power supply voltage and controlling a heating unit such as a heater, a dishwasher having a small size and a simple configuration can be realized.

  In the present embodiment, the capacity of the tableware 3 is, for example, “large” when the ratio of the capacity of the tableware 3 actually stored to the capacity that can be stored in the washing tub 2 is more than 2/3, The case of 1/3 to 2/3 is shown as “medium”, and the case of less than 1/3 is shown as “small”, but this is not restrictive. The ratio of the capacity of the tableware 3 may be changed depending on the rising temperature (T2-T1) in the heating capacity estimation step and the change in the setting range of the time dt in the washing step.

  The dishwasher according to the present invention can judge the capacity of the tableware by suppressing the influence of the wattage of the heating unit in each dishwasher and the influence of the fluctuation of the power supply voltage in the installation environment. It becomes possible. Therefore, it is useful not only in the table-type dishwasher but also in the technical field of built-in and commercial dishwashers.

1 Body 2 Washing tank 3 Tableware (object to be washed)
DESCRIPTION OF SYMBOLS 4 Tableware basket 4a Upper tableware basket 4b Lower tableware basket 5 Opening part 6 Door body 7 Cleaning nozzle 8 Cleaning pump 9 Motor 10 Storage part 11 Heater (heating part)
13 Thermistor (temperature detector)
14 Water level detection switch 15 Water supply unit 16 Control unit

Claims (5)

A cleaning tank for storing an object to be cleaned while having a reservoir for storing cleaning water;
A water supply unit for supplying water into the cleaning tank;
A heating unit for heating the washing water in the storage unit;
A temperature detection unit for detecting the temperature of the washing water in the storage unit;
A cleaning unit having at least a cleaning pump for pressurizing the cleaning water and a cleaning nozzle for injecting the cleaning water onto the object to be cleaned;
A control unit that controls the water supply unit, the heating unit, and the cleaning unit based on the temperature detected by the temperature detection unit to perform at least a heating capacity estimation step, a cleaning step, a heating rinse step, and a drying step; With
The heating capacity estimation step estimates the capacity of heating the cleaning water of the heating unit,
The control unit compares the temperature increase rate of the cleaning water in the heating capacity estimation step detected by the temperature detection unit with the temperature increase rate of the cleaning water in the cleaning step. Dishwasher that detects and controls the capacity of the kitchen. The heating capacity estimation step includes
A washing water heating step of heating the washing water in the heating unit without operating the washing pump;
The dishwasher according to claim 1, further comprising: a washing water injection step of heating the washing water by the heating unit and operating the washing pump to inject the washing water onto an object to be washed. The rate of increase in the temperature of the cleaning water in the heating capacity estimation step is the temperature of the cleaning water detected after elapse of the first predetermined time in the cleaning water heating step and after the elapse of the second predetermined time in the cleaning water injection step. The dishwasher according to claim 2, wherein the dishwasher is calculated based on a difference between the detected temperature of the washing water. 2. The dishwasher according to claim 1, wherein the control unit changes and controls at least one of a condition of an arrival temperature of the heating rinse step and a drying step time of the drying step according to a capacity of the object to be cleaned. The said control part is a dishwasher of Claim 4 which controls on the same control conditions as the case where the capacity | capacitance of the said to-be-cleaned object is the maximum when the said wash water is higher than predetermined temperature in the said washing | cleaning step start.

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