WO2011161942A1 - 食器洗い機 - Google Patents
食器洗い機 Download PDFInfo
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- WO2011161942A1 WO2011161942A1 PCT/JP2011/003518 JP2011003518W WO2011161942A1 WO 2011161942 A1 WO2011161942 A1 WO 2011161942A1 JP 2011003518 W JP2011003518 W JP 2011003518W WO 2011161942 A1 WO2011161942 A1 WO 2011161942A1
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- cleaning
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- temperature
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L15/00—Washing or rinsing machines for crockery or tableware
- A47L15/42—Details
- A47L15/4295—Arrangements for detecting or measuring the condition of the crockery or tableware, e.g. nature or quantity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L15/00—Washing or rinsing machines for crockery or tableware
- A47L15/42—Details
- A47L15/46—Devices for the automatic control of the different phases of cleaning ; Controlling devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L15/00—Washing or rinsing machines for crockery or tableware
- A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
- A47L15/0044—Operation time reduction
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L15/00—Washing or rinsing machines for crockery or tableware
- A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
- A47L15/0047—Energy or water consumption, e.g. by saving energy or water
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L15/00—Washing or rinsing machines for crockery or tableware
- A47L15/42—Details
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
- A47L2401/04—Crockery or tableware details, e.g. material, quantity, condition
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
- A47L2401/12—Water temperature
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
- A47L2501/01—Water supply, e.g. opening or closure of the water inlet valve
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
- A47L2501/05—Drain or recirculation pump, e.g. regulation of the pump rotational speed or flow direction
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
- A47L2501/06—Water heaters
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
- A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
- A47L2501/30—Regulation of machine operational steps within the washing process, e.g. performing an additional rinsing phase, shortening or stopping of the drying phase, washing at decreased noise operation conditions
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
- Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers
Definitions
- This invention relates to the dishwasher which detects the capacity
- FIG. 6 is a diagram illustrating the configuration of a conventional dishwasher system
- FIG. 7 is a diagram illustrating the relationship between the power supply voltage and the temperature rise rate of the conventional dishwasher.
- 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.
- 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 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
- the temperature increase rate of the washing water increases (see line A in FIG. 7).
- 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 that the rate of increase in the temperature of the cleaning water decreases (line B in FIG. 7). reference).
- the line A in FIG. 7 if the capacity of the tableware 102 is small, the temperature of the washing water rises faster by the capacity of the tableware 102 than the line B when the capacity of the tableware 102 is large.
- 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).
- the operation can be performed with fine control according to the capacity of the tableware, it is difficult to perform the optimal operation in response to the variation in the wattage of the heater 107 in each dishwasher and the fluctuation of the power supply voltage in the installation environment. It is.
- a power supply voltage detection circuit is newly provided, the configuration becomes complicated, and the dishwasher main body becomes large.
- the dishwasher of the present invention includes a washing tank having a reservoir for storing washing water and containing an object to be washed, a water supply part for supplying water into the washing tank, a heating part for heating the washing water in the storage part, 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 cleaning water heating step and the heating rinsing step by controlling the water supply unit, the heating unit, and the cleaning unit, and the control unit detects the cleaning in the cleaning water heating step detected by the temperature detection unit.
- the water temperature rise rate is compared with the temperature rise rate of the washing water in the heating rinsing step to detect and control the capacity of the object to be washed.
- FIG. 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 schematic cross-sectional view of the dishwasher in the second embodiment of the present invention.
- FIG. 6 is a diagram illustrating the configuration of a conventional dishwasher system.
- FIG. 7 is a diagram showing the relationship between the power supply voltage and the temperature rise rate of a conventional dishwasher.
- (Embodiment 1) 1 is a schematic cross-sectional view of a dishwasher according to Embodiment 1 of the present invention.
- 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
- 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 the tableware 3 is installed is accommodated in 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 has a cleaning nozzle 7 provided at the bottom of the cleaning tank 2 and a fixed nozzle (not shown) provided on the rear and top 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.
- the washing water refers to a liquid used for washing and rinsing objects to be washed such as the tableware 3 in the dishwasher.
- 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).
- 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 wash the tableware 3, rinse step, and heat rinse step. A series of drying steps 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.
- 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.
- 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.
- 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 cleaning step is performed (step S2). At this time, the cleaning water is jetted toward the tableware 3 by operating the cleaning pump 8 to pump the cleaning water to the cleaning nozzle 7 or the like.
- the wash water is once drained and newly supplied through the water supply unit 15 to execute a rinsing step (step S3).
- the cleaning water is once drained and newly supplied to the cleaning tank 2 through the water supply unit 15. Thereafter, the control unit 16 energizes the heater 11 to start heating the cleaning water, and performs the cleaning water heating step to heat the cleaning water (step S4). At this time, the heat of the heater 11 is used to increase the temperature of the cleaning water and is hardly used to increase the temperature of the tableware 3 by heating without spraying the cleaning water from the cleaning nozzle such as the cleaning nozzle 7.
- the cleaning pump 8 is controlled so as not to inject cleaning water in the cleaning water heating step. However, the cleaning pump 8 is controlled so that the temperature of the tableware 3 does not rise, and the cleaning water is injected It may be circulated.
- the thermistor 13 detects the temperature T1 of the cleaning water (step S6).
- the time t1 is provided until the temperature of the cleaning water is measured.
- the temperature of the cleaning water and the temperature of the lower part of the cleaning tank 2 (thermistor 13 attachment portion) This is to wait until the two become almost the same.
- the washing water heating step is continued, and when the time t2 has elapsed after the start of energization of the heater 11 (step S7), the temperature T2 of the washing water is detected again (step S8).
- the amount of heat generated from the heater 11 in this section (t2-t1) is used for heating an object having a known heat capacity such as a part of the cleaning water and the cleaning tank 2, and the tableware in the cleaning tank 2 is used. 3 is not affected by the capacity.
- the temperature rise (T2-T1) measured in steps S5 to S8 can also be defined as the temperature rise rate of the wash water in the wash water heating step at a predetermined time (t2-t1).
- step S9 a step of rinsing with the washing water in which the tableware 3 is heated is performed.
- step S10 it is determined whether the temperature T of the cleaning water is a predetermined temperature, for example, less than 45 ° C. (step S10). At this time, when the temperature T of the cleaning water is less than 45 ° C. (YES in step S10), the heating by the heater 11 is continued, and the time dt until the temperature T of the cleaning water reaches the predetermined temperature 65 ° C. from 45 ° C. Measurement is performed (step S11).
- the temperature increase rate is influenced by the capacity of the tableware 3, unlike the washing water heating step described above. Therefore, considering the time dt measured in step S11 and the heating capacity of the heater 11 estimated in the cleaning water heating step, the temperature increase rate of the cleaning water in the cleaning water heating step and the temperature of the cleaning water in the heating rinse step are considered. Compare the rate of increase. 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 S12).
- FIG. 3 shows the capacity of the tableware 3 estimated from the rising temperature (T2-T1) and the predetermined time dt.
- T2-T1 rising temperature
- dt the predetermined time
- the heating capacity of the heater 11 is higher as the temperature increase rate of the cleaning water in the cleaning water heating step is higher. Therefore, in the heating rinsing step, it is determined that the capacity of the object to be cleaned such as the tableware 3 is large even if the temperature of the cleaning water is 65 ° C. is short.
- FIG. 4 shows an example of the relationship between the capacity of the tableware 3 estimated in step S12, the heating rinse arrival temperature Tk, and the drying step time tk.
- the result of the capacity of the tableware 3 in step S12 is determined to be “large”
- the final temperature Tk of the heating rinse is 70 ° C.
- the time tk of the drying step is 25 minutes.
- step S12 when the result of the capacity of the tableware 3 in step S12 is determined to be “medium”, the final temperature Tk of the heating rinse is set to 68 ° C. and the time tk of the drying step is set to 20 minutes, for example, in step S12
- the result of the capacity of the tableware 3 is determined to be “small”
- the final temperature Tk of the heating rinse is 66 ° C.
- the drying step time tk is 15 minutes.
- step S10 when the temperature T of the washing water at the start of the heating rinsing step is 45 ° C. or higher of a predetermined temperature, for example, when connected to a hot water supply facility (NO in step S10), it is determined that the determination is impossible.
- the 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 S13a). This is to prevent the performance of washing and drying from becoming insufficient, regardless of the capacity of the tableware 3 when it cannot be determined. Thereby, even when connected to a hot water supply facility and used, sufficient heating rinsing and drying can be performed.
- the measurement section and the threshold value of the temperature of the cleaning water for measuring the time dt are specifically shown, but this is a calculation unit that calculates the heating rinsing temperature Tk and the drying step time tk in particular. It is not intended to limit.
- the control condition according to the estimated capacity of the tableware 3, that is, the heating rinse reaching temperature Tk and the drying step time tk is described as an example of executing the heating rinse step and the drying step. It is not limited to. For example, if at least one of the heating rinsing step and the drying step is executed under the above-described control conditions, it is possible to perform heating rinsing and drying without any deficiency according to the capacity of the tableware 3, and energy savings without reducing the performance. A reduction in time can be realized.
- step S14 it is determined whether or not the temperature of the washing water has reached the determined heating rinse reaching temperature Tk (step S14). Then, when the temperature of the washing water has reached the heating rinsing temperature Tk (YES in step S14), it is determined whether or not a predetermined heating rinsing time has elapsed (step S15), and the predetermined heating rinsing time has elapsed. If so (YES in step S15), the heating rinsing step is terminated (step S16). Next, in step S17, a drying step is executed to start drying the tableware 3. Thereafter, it is determined whether or not the drying step time tk determined according to the capacity of the tableware 3 has passed (step S18). When the drying step time tk has elapsed (YES in step S18), the drying step and the operation of the dishwasher are terminated.
- the dishwasher of the present invention it is possible to more reliably determine the capacity of tableware and the like while suppressing the influence of the wattage variation of the heating unit and the fluctuation of the power supply voltage. As a result, an optimum heating rinse reaching temperature and drying step time are determined according to the capacity of the tableware, and the heating rinse step and the drying step can be performed based on the determined temperature. As a result, a dishwasher capable of saving energy and saving time can be realized.
- the determination of the capacity of tableware and the like can be realized only with the existing thermistor for detecting the temperature of the washing water.
- a power supply voltage detection circuit for detecting a change in power supply voltage and controlling a control unit such as a heater, a dishwasher having a small size and a simple configuration can be realized.
- the washing water heating step (steps S4 to S8) is performed before the washing step (step S2), and the capacity of the tableware 3 is estimated to determine tk and Tk (steps S9 to S9).
- Step S13) may be performed in the cleaning step.
- the method of the present invention can estimate the tableware capacity more accurately.
- FIG. 5 is a schematic cross-sectional view of the dishwasher in the second embodiment of the present invention.
- the storage unit 17 is disposed below the main body 1 between the main body 1 and the cleaning tank 2. That is, the present embodiment is different from the first embodiment in that a storage unit 17 is provided in addition to the configuration of the first embodiment of the present invention.
- description of the configuration, operation, and action common to the first embodiment will be omitted, and different operation and action will be described with reference to FIG.
- the storage unit 17 shown in FIG. 5 first measures the temperature increase rate of the washing water in the heating washing water heating step (steps S4 to S8) during the first operation of the dishwasher, and stores the result. Then, the stored temperature rise rate is compared with the temperature rise rate of the washing water in the heating rinsing step (step S9 to step S11) during the next operation of the dishwasher. Accordingly, the capacity of the tableware or the like is estimated, and the heating rinse reaching temperature (Tk) and the drying time (tk) are determined (step 13), and based on the heating rinse step (step 15) and the drying step (step 17). I do.
- Each operation of the dishwasher is performed in the same flow as in the first embodiment, and the first operation is completed.
- the temperature increase rate of the washing water stored in the storage unit 17 is stored as a value indicating the unique heating capability of the dishwasher in a power supply voltage environment where the unique heating unit of the dishwasher and the dishwasher are installed. .
- the heating rinse step is executed after the water supply (step S1), the washing step (step S2), and the rinsing step (step S3), and the temperature increase rate of the washing water is obtained (step S9).
- the temperature increase rate of the wash water after the second time is compared with the value of the temperature increase rate of the wash water stored in the storage unit 17 in the first operation of the dishwasher.
- the capacity of the tableware 3 shown in FIG. 3 is detected (step S12). That is, except for the initial operation of the dishwasher, the heating rinse step is started without performing the washing water heating step (steps S4 to S8), and the capacity of the tableware 3 is estimated with reference to FIG. 3 and FIG.
- Tk and Tk are determined (step S9 to step S13). After that, the tableware 3 is rinsed at a predetermined time and temperature, and when the heating rinsing step is finished (step S16), the operation is finished through the drying step (step S17).
- the temperature increase rate of the washing water in the washing water heating step during the initial operation indicates the heating capacity inherent to the dishwasher in the power supply voltage environment where the dishwasher is installed.
- the value is stored in the storage unit 17 as a value.
- the washing water heating step is not performed during the next operation of the dishwasher, and the tableware 3 is compared by comparing the value stored in the storage unit 17 with the temperature increase rate of the washing water measured in the heating rinse step during the next operation. Detect capacity. This eliminates the washing water heating step (steps S4 to S8) in which the washing water is heated and the washing water is not jetted from the washing nozzle, so that further energy saving and time saving can be achieved.
- the dishwasher according to the present invention can determine the capacity of the dish while suppressing the influence of the wattage variation of the heating part in each dishwasher and the fluctuation of the power supply voltage in the installation environment, so that it is possible to save energy and save time. Become. Therefore, it is useful not only in the table-type dishwasher but also in the technical field of built-in and commercial dishwashers.
Abstract
Description
以下、図6および図7を用いて、特許文献1に示される従来の食器洗い機の構成について説明する。
図1は、本発明の実施の形態1における食器洗い機の概略断面図である。
次に、本発明の実施の形態2について図2を参照しながら、図5を用いて説明する。図5は、本発明の実施の形態2における食器洗い機の概略断面図である。図5に示すように、記憶部17は、本体1と洗浄槽2との間で本体1の下部に配設されている。つまり、本実施の形態は、本発明の実施の形態1の構成に加えて、記憶部17を備えている点で実施の形態1とは異なる。以下では、実施の形態1と共通する構成および動作、作用についての説明を省略し、相違する動作、作用について図2を用いて説明する。
2 洗浄槽
3 食器(被洗浄物)
4 食器かご
4a 上段食器かご
4b 下段食器かご
5 開口部
6 扉体
7 洗浄ノズル
8 洗浄ポンプ
9 モータ
10 貯留部
11 ヒータ(加熱部)
13 サーミスタ(温度検知部)
14 水位検知スイッチ
15 給水部
16 制御部
17 記憶部
18 洗浄部
Claims (4)
- 洗浄水を貯留する貯留部を有し被洗浄物を収容する洗浄槽と、
前記洗浄槽内に給水を行う給水部と、
前記貯留部内の前記洗浄水を加熱する加熱部と、
前記貯留部内の前記洗浄水の温度を検知する温度検知部と、
少なくとも前記洗浄水を加圧する洗浄ポンプと前記被洗浄物に前記洗浄水を噴射する洗浄ノズルとを有する洗浄部と、
前記温度検知部による検知温度に基づいて前記給水部、前記加熱部および前記洗浄部を制御して少なくとも洗浄水加熱ステップと加熱すすぎステップとを実行する制御部とを備え、
前記制御部は、前記温度検知部によって検知される、前記洗浄水加熱ステップにおける前記洗浄水の温度上昇率と前記加熱すすぎステップにおける前記洗浄水の温度上昇率とを比較して、前記被洗浄物の容量を検知して制御する食器洗い機。 - 前記制御部は、前記被洗浄物の容量に応じて、前記加熱すすぎステップと前記乾燥ステップの少なくとも一方の制御条件を変更して制御する請求項1記載の食器洗い機。
- 前記制御部は、前記加熱すすぎステップ開始時において前記洗浄水が所定温度より高い場合、前記被洗浄物の容量が最大の場合と同じ制御条件で制御する請求項2記載の食器洗い機。
- 前記洗浄水の温度上昇率を記憶する記憶部を備え、
前記制御部は、初回運転時に前記洗浄水加熱ステップにおける前記洗浄水の温度上昇率を前記記憶部に記憶させ、次回以降の運転においては、前記洗浄水加熱ステップを行わず、前記記憶部に記憶させた前記洗浄水の温度上昇率と前記加熱すすぎステップでの前記洗浄水の温度上昇率とを比較することにより、前記被洗浄物の容量を検知して制御する請求項1~3のいずれか1項に記載の食器洗い機。
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KR1020127033479A KR101364825B1 (ko) | 2010-06-25 | 2011-06-21 | 식기 세척기 |
CN201180031499.7A CN102984985B (zh) | 2010-06-25 | 2011-06-21 | 餐具清洗机 |
EP11797831.2A EP2586353B1 (en) | 2010-06-25 | 2011-06-21 | Dishwasher |
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JP2010144632A JP5126301B2 (ja) | 2010-06-25 | 2010-06-25 | 食器洗い機 |
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EP (1) | EP2586353B1 (ja) |
JP (1) | JP5126301B2 (ja) |
KR (1) | KR101364825B1 (ja) |
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JP2013240405A (ja) * | 2012-05-18 | 2013-12-05 | Panasonic Corp | 食器洗い機 |
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EP3150099A1 (en) * | 2015-10-01 | 2017-04-05 | Whirlpool EMEA S.p.A | Dishwasher |
CN109674412B (zh) * | 2017-10-19 | 2022-11-01 | 青岛海尔洗碗机有限公司 | 一种洗碗机消毒方法、消毒装置及洗碗机 |
CN112806939B (zh) * | 2021-01-22 | 2022-02-25 | 珠海格力电器股份有限公司 | 一种洗碗机及其控制方法、控制装置 |
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- 2011-06-21 CN CN201180031499.7A patent/CN102984985B/zh active Active
- 2011-06-21 EP EP11797831.2A patent/EP2586353B1/en not_active Not-in-force
- 2011-06-21 KR KR1020127033479A patent/KR101364825B1/ko active IP Right Grant
- 2011-06-21 WO PCT/JP2011/003518 patent/WO2011161942A1/ja active Application Filing
- 2011-06-24 TW TW100122220A patent/TWI471112B/zh not_active IP Right Cessation
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JP2012005678A (ja) | 2012-01-12 |
EP2586353B1 (en) | 2016-04-27 |
TWI471112B (zh) | 2015-02-01 |
KR20130040926A (ko) | 2013-04-24 |
EP2586353A1 (en) | 2013-05-01 |
KR101364825B1 (ko) | 2014-02-19 |
JP5126301B2 (ja) | 2013-01-23 |
EP2586353A4 (en) | 2014-01-22 |
TW201204304A (en) | 2012-02-01 |
CN102984985B (zh) | 2015-05-06 |
CN102984985A (zh) | 2013-03-20 |
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