WO2020038555A1 - Citrus fruit juicing device having cleaning mode - Google Patents

Abstract

A citrus fruit juicing device (1) having a squeezing mode for squeezing a citrus fruit (21) by means of a pressing cone (3) which is arranged in a pressing container (11) of the housing (2) of the device (1) and can preferably be rotationally driven, and a cleaning mode for cleaning, using a cleaning fluid, the parts of the device dirtied during the squeezing mode, wherein to implement the cleaning mode, a fluid level control system (37) is provided, by means of which in the housing (2) or in the pressing container (11) an, in particular substantially stationary, fluid level of the cleaning fluid can be set in such a way that the pressing cone (3), in particular its pressing cone outer casing (3A), is at least partially, but preferably completely, positioned in the fluid bath of the cleaning fluid.

Description

 title

 Citrus juicer with cleaning mode Description

Technical field

 The invention relates to a citrus juicer with cleaning mode and a method for cleaning a citrus juicer.

background

 Such a device mentioned at the beginning or such

The method is known for example from the patent literature US 1,389,454. The device disclosed therein provides a cleaning mode. To implement this mode, a water pipe with perforations is fixed on the inner wall below the upper edge of a press container that is open at the top, in which the pressing process takes place and serves to catch the squeezed fruit juice. If water is introduced into the water pipe in cleaning mode, the water escapes through the perforations, rinses the inner wall of the press container and flows out through the spout.

 However, this device has proven disadvantageous in many respects. So the cleaning mode requires a relatively high one

Use of liquid, because the water supplied runs off immediately through a spout. Flush residues or seeds are also rinsed out by the spout that also serves to drain the juice squeezed out of the fruit. It is therefore necessary to ensure manually that an appropriately dimensioned service water collecting vessel is provided at the right time in the right place below the spout and that it is emptied manually after the cleaning mode has ended. However, it has proven to be particularly disadvantageous that, in the cleaning mode for the press cone, no,

in particular automatic, cleaning possibility exists. The press container cannot be cleaned up to its upper edge either. The object of the invention is therefore to provide an improved device as well as an improved method, so that the disadvantages mentioned above are eliminated.

Summary of the invention

 This object is achieved by a citrus juicing device according to claim 1. The object of the invention is therefore a

Citrus juicer device having a squeeze mode for

Squeezing a citrus fruit in a press container of the

Housing of the device arranged, preferably rotatably driven, press cone, and a cleaning mode for cleaning in the

Squeeze-out mode contaminates parts of the device with a cleaning liquid, a liquid level control system being provided to implement the cleaning mode, with the aid of which a, in particular essentially stationary, liquid level in the housing or in the press container

Cleaning liquid is adjustable such that the press cone, in particular its press cone outer jacket, is at least partially, but preferably completely, positioned in the liquid bath of the cleaning liquid.

 This object is also achieved by a method according to claim 11. The object of the invention is therefore a method for cleaning a citrus juicer device, which has the following method steps, namely a cleaning of parts of the device which, when a citrus fruit is squeezed, with the aid of a rotary container arranged in a press container of the housing of the device driven,

 Press cone were contaminated by the use of a cleaning liquid, with the aid of a liquid level control system in the housing or in the press container, in particular essentially stationary,

Liquid level of the cleaning liquid is set so that the

Press cone, in particular its press cone outer jacket, is at least partially, but preferably completely positioned in the liquid bath of the cleaning liquid.

 The measures according to the invention now have the advantage that the press cone automatically, in particular, for the first time

fully automatic, can be cleaned. For this purpose, the liquid level or liquid level can be done using the liquid level control system be adjusted to be the press cone, in particular

Press cone outer jacket that comes to rest in the liquid bath. This can be achieved in different ways.

 The cleaning liquid can on the one hand in relation to the

Press cones are automatically filled into the press container from above, so that the press cone is filled from top to bottom as soon as it is filled

overflows and contaminants from the overflow

Rinsing the press cone outer jacket. In the liquid bath that builds up, the contaminants detached from the press cone can sink or float or float, depending on the nature, in particular without again attaching to the press cone outer jacket or sticking to it.

 On the other hand, the cleaning liquid can also be filled into the press container laterally or from below with respect to the press cone. The liquid level of the liquid bath builds up from below, and impurities that adhere to the outer surface of the press cone can also have a slight rinsing effect due to the action of the side

Inflow of the cleaning liquid or the rise in the liquid level is accompanied by, detach and, as mentioned before, depending on its nature, float or sink in the liquid bath.

 The filling or supplying of the cleaning liquid with respect to the press cone can also be combined from above, from the side or from below, these variants being able to be used simultaneously, at different times or temporarily overlapping, so that the respective advantageous effect of the inflowing cleaning liquid to remove as well as to remove said contaminants.

 After the planned liquid level has been reached, at which the outer cone of the press cone is completely or only partially immersed in the liquid bath, the liquid bath can be of a static or dynamic nature.

A liquid bath of a static nature is to be understood as a liquid bath in which there is no flow caused by the inflow and outflow of the cleaning liquid. The liquid bath of static nature mainly serves to soak contaminants adhering to the press cone outer jacket, so that they can detach themselves from the press cone outer jacket in the liquid bath or as soon as a flow in the Liquid bath occurs, can be detached and removed with the help of this flow. The detached contaminants are rinsed out of the press container as soon as the cleaning liquid flows away, for example by draining or pumping off the cleaning liquid.

 A liquid bath of a dynamic nature is to be understood as a liquid bath in which a flow through inlet and outlet

there is simultaneous drainage of the cleaning liquid. This flow can be used for the continuous detachment of impurities adhering to the press cone outer jacket and for the successive rinsing of the detached ones

Impurities serve what can accelerate the detachment process and thus the cleaning of the press cone from impurities.

 The mentioned liquid level control system can be implemented with the aid of an electronic control which e.g. has a microprocessor and peripheral components, such as, for example, memory modules for storing data to be processed or program code to be executed, input / output modules and the like. However, it can also be implemented with the aid of a microcontroller, with the aid of an "Application Specific Integrated Circuit", ASIC for short, or also with discrete electronics. With its help, operating states as well as internal ones can be detected via sensors

Operating states recorded and processed. Among them is, for example

Processing of user interaction via controls, as well as the electronic detection of flow or quantity of cleaning fluid or the electronic control of valves to influence the

Flow or the amount of cleaning fluid, but also the control of motors for the rotary drive of the press cone, etc.

 The press container of the housing of the device can be formed separately from the housing and can also be removed from the housing or can be inserted into the housing. For this purpose, the press cone can also be designed to be removable, so that the press cone, e.g. is withdrawn from a drive shaft and the press container can subsequently be removed.

 However, the press container can also be a fixed housing component that cannot be removed separately from the housing.

With the help of the liquid level control system, the press container can be liquid-tight up to its upper edge, with an upward seal sealed press container even beyond its upper edge, in order to detach contaminants adhering to its inside with the aid of the cleaning liquid.

 Further, particularly advantageous configurations and

Further developments of the invention result from the dependent claims and the following description. Advantages that are mentioned in connection with the features of one category of the claims also apply to corresponding claim features of another category. The characteristics listed in connection with one category can also be transferred accordingly to another category.

 Since the drive or electric motor, including, if applicable, gear or translation, generally press cone drive, for rotating the press cone, usually under the press cone and outside of the press cone

Press container is located, it has proven to be particularly advantageous that a liquid-tight drive coupling is provided between the press cone located in the press container and a press cone drive located outside the press container. The liquid-tight drive coupling ensures that the cleaning liquid accumulated in the press container cannot escape from the press container in an uncontrolled manner via the drive or the drive coupling. For example, the entry or exit point of a

Drive shaft into the press container using a sealed shaft or

Shaft guidance can be implemented, the drive shaft being coupled on the one hand to the motor and on the other hand to the press cone.

 In order to implement an automatic cleaning mode, it has also proven to be particularly advantageous for the liquid level control system to have at least one drain valve which is designed to be controllable with the aid of the electronic control and with the aid of which the drain of the

Cleaning liquid from the press container can be reduced or prevented in order to generate the liquid bath. For example, through an electronically controlled closing of the drain valve and manual filling of said cleaning liquid to produce the liquid bath and subsequent electronically controlled opening of the drain valve a semi-automatic

Cleaning mode can be realized.

However, it has proven to be particularly advantageous that the liquid level control system has at least one - with the help of the electronic Control - has a controllable inflow valve, with the aid of which the inflow of the cleaning liquid into the press container for generating the

Liquid bath is controllable. By controlling the inflow and the outflow valve accordingly, a fully automatic cleaning mode for the press cone can be realized, in which the liquid bath either according to its static nature or its dynamic nature for cleaning the

Press cone outer jacket is used.

 Usually, the press container is open at the top, so that a user of the device can use a citrus fruit that has been halved in two with a knife or other cutting tool from above

Cut surface can be placed on the press cone. However, in order to prevent an undesired escape of cleaning fluid from this head-side opening of the press container, it has proven to be advantageous for the device to have a closure element for closing the housing or the press container on the head side, in particular in a liquid-tight manner. This closure element can be realized by a simple flat or arched up or down lid or a cap, which is placed on the opening of the press container from above. A cleaning chamber is now formed between the press container and the closure element.

 According to a preferred form of training, this is

Closure element at least partially, in particular completely, designed as a closure bell. The closure bell can be designed and positioned over the press cone in such a way that an intermediate space that can be filled with said cleaning fluid is created between its bell inside and the press cone outer jacket. The distance between the inside of the bell and the outer casing of the press cone is preferably dimensioned such that the press cone can be set in rotation without touching the inside of the bell even when the closure bell is in place. This allows the press cone in the liquid bath to be rotated or

Flush rotation. Said distance particularly preferably corresponds to the smallest distance that can be achieved with the closure bell when a citrus fruit is pressed onto the press cone. Said distance then corresponds approximately to the fruit skin thickness. Thus the bell can also be used as a

Press bell can be used to make said half of the citrus fruit for the purpose pressing the fruit juice onto the press cone, which rotates in particular in the pressing mode. The closure bell and the press bell can then be identical, although they are in the squeeze mode and in

Cleaning mode can be used for different purposes.

 The closure bell is preferably designed such that its edge corresponds to the upper edge of the opening of the press container

seals liquid-tight. However, if the diameter of the closure bell is smaller than the diameter of the opening of the press container, it can be advantageous for a separate sealing sleeve to be arranged between the housing and the closure bell. The seal sleeve can then have an annular shape, which can be connected in a liquid-tight manner at its outer edge to the upper edge of the opening of the press container. In addition, the seal sleeve is on its inner edge with the outer edge of the

Closure bell can be connected in a liquid-tight manner, so that there is a liquid-tight closure of the press container at the top and thus a

liquid-tight cleaning chamber is formed.

 According to a further aspect, it is advantageous that a drive control system is provided to implement the cleaning mode, which is used to control the rotation of the press cone in the cleaning mode,

in particular while the press cone is in the liquid bath. The drive control system can also be implemented using the aforementioned electronic control. The rotational movement of the press cone in the initially stationary liquid bath, in which a flow occurs over time in accordance with the direction of rotation and the rotational speed of the press cone, initially leads to friction, which favors the detachment of the impurities adhering to the press cone. The centrifugal force that acts on said adhering impurities is also helpful here.

 In order to specifically utilize the mentioned friction in the cleaning liquid, the flow in the cleaning liquid and the effect of the centrifugal force, it has proven to be particularly advantageous that the drive control system for setting the direction of rotation of the press cone, preferably for maintaining a direction of rotation during one

Time period for generating a flow in the cleaning liquid, particularly preferably for changing the direction of rotation, very particularly preferably for the abrupt change in the direction of rotation of the press cone.

 In particular - and particularly emphasized here in contrast to the squeeze mode - is the drive control system for setting the

Rotation speed of the press cone, preferably for setting a rotation speed that is higher than that rotation speed that is used in the squeezing mode, particularly preferably for

continuously or abruptly changing the rotational speed. This enables the effects and effects mentioned, which are associated with the rotation of the press cone in the liquid bath of the cleaning liquid, to be established as planned to the extent necessary to ensure reliable and fully automatic cleaning of the press cone.

 The present invention thus solves the aforementioned

Pollution or. Cleaning problems so extensive and above all fully automatic that the device is available to the user again shortly after the juicing process. The automatic cleaning can - depending on the degree of soiling or intensity of a selectable

Cleaning program that the control provides - only take a few minutes.

 The device according to the invention essentially consists of the basic components of commercially available citrus juicers, as already roughly outlined above, i.e. the housing preferably takes the middle

Electric motor, which preferably drives a drive shaft via a gear unit, on which said press cone is seated, so that the press cone is set into a rotational movement by the electric motor.

 In the squeezing mode, the rotation of the press cone provided with a plurality of burrs causes the fruit juice to be squeezed out of the citrus fruit.

 Depending on the embodiment of the invention, the press cone may or may not have a solid fruit separating device on its conical base edge, this being explained in more detail below.

 Optionally, the device has said press bell which, by means of an operating lever for pressing down the press bell onto half of a citrus fruit which was previously placed on the press cone, with the

Housing of the device is connected, such a press bell for the purpose Specific improvement of the effect according to the invention

Can have design features, as will also be described.

 Part of the device is a preferably circular

Separating sieve, which is arranged on one level below the press cone. Underneath is a preferably slightly beveled liquid fruit collecting container, which is connected to at least one liquid fruit drainage element for removing fruit juice from the device.

 Those parts of the device are listed or

described, which are usually not available in a commercial citrus juicing device and in connection with the

advantageous cleaning mode are used.

 For the automatic cleaning of the device, a certain amount of cleaning liquid is required per cleaning process, preferably clean fresh water, which, however, in the course of

Cleaning process is contaminated and must then be disposed of as service water. It can therefore optionally be provided that the device is connected to the supply network for fresh water or process water, depending on the situation or, if appropriate, permanently. This design variant is particularly recommended for a high cleaning frequency, as is often the case, for example, in catering establishments. Alternatively or preferably, the device can be equipped with at least one liquid storage container and / or at least one process water collecting container, which the user must fill or empty if necessary. The device preferably has a detergent supply container or, at least when required, can also have a corresponding filler opening

preferably liquid detergent are filled. As an alternative or in addition, provision can also be made for stocking or situational filling with powdered cleaning agent and / or with disinfectant.

The above-mentioned containers preferably have sensors which detect or monitor the respective fill level, with corresponding information being communicated to the user via, for example, optical signal transmitters, so that the corresponding containers can be filled or emptied in good time. It is preferably provided that if a certain parameter is not met, for example the minimum fresh water Level, the device does not initiate the cleaning process at all, so that a trouble-free operation is always guaranteed.

 Optionally, the device can be equipped with a vaporiser for generating superheated steam, and preferably with a heatable one

Blower for the generation of hot or at least heated air. This has the advantage that the cleaning chamber, which has already been substantially cleaned with cleaning liquid, can then be disinfected with superheated steam or dried with preferably heated air.

 Furthermore, the device has various control elements for user interaction, such as switches, rotary knobs, etc., which are necessary for the control of the preparation or cleaning processes with said electronic control. The device also has various liquid-hose connections, liquid pumps, liquid valves, etc.

 In connection with the cleaning mode of the device (details will be discussed later), an optional solid fruit gutter (short: gutter) can have a special, advantageous meaning:

 This is what happens with conventional devices

Problem that after a certain preparation time, the separating sieve is more or less completely covered with solid fruit components, so that the preparation process cannot be continued without manually removing the solid fruit components.

 The advantage of said channel is that the pulp squeezed out of the fruit half in the squeeze mode

is continuously drained from the separating sieve into the channel, so that there is no full coverage of the separating sieve with solid fruit components per se.

 The solid fruit trough is preferably connected via a solid fruit drainage element to a solid fruit collecting container which picks up the solid fruit components during the squeezing mode or at the latest in the course of the subsequent cleaning mode, which is described in detail below becomes.

Furthermore, the trough preferably has the greatest possible slope, ie starting from the upper vertex or upper or uppermost part to the lower vertex or lower or lowermost part of the trough, so that the solid fruit constituents automatically add to that due to gravity Solid fruit drainage element slide. Preferably, the channel is made of the smoothest possible material, e.g. B. made of polished stainless steel, which reduces the frictional resistance and promotes the slipping of the solid fruit components. A rinse function of the channel with fresh water is optionally provided, which will be described in detail at a later point in time.

 The further advantage of continuously discharging solid fruit components from the press container by means of the previous one

The gutter described is that at the beginning of the cleaning process, that is to say in said cleaning mode, there is only a minimal (residual) amount of solid fruit parts in the area of the device to be cleaned.

 Due to the gutter, the device can have various design features, such as that the diameter of the

Separation screen essentially the diameter of the press cone

including its burrs, so just enough to absorb the trickling fruit juice through the perforation of the separating sieve. The channel is preferably designed in a ring shape and preferably completely surrounds the separating sieve, the shape or the dimensions of the channel defining a channel volume which, for. B. is at least so large that there is sufficient space for the inclusion of the solid fruit components of e.g. of 4- 5 fruit halves is present. The groove is preferably the same as the lower half of a torus and the upper edge of its inner ring preferably closes seamlessly with the outer ring of the separating sieve.

 The advantage of the construction or combination of separating sieve and gutter discussed is that solid fruit components only have to be conveyed over the outer edge of the separating sieve, so that they then slide into the gutter due to gravity and are collected there.

 The transport of the solid fruit components into the gutter is discussed below:

 For the transportation of solid fruit components from the

Separating screen in the channel is preferably one of the two following

explained construction options provided, for this purpose the press cone sits on a base-like middle part of the device and said base can have two alternative shapes, i.e. either cylindrical or frustoconical. The press cone is located in the center on the top surface of the cylindrical base and between the press cone bottom edge and the

The ring-shaped separating sieve runs along the top edge of the cylinder. The press cone has at least one, but preferably two (opposite), solid fruit separating device (s) on its conical bottom edge, the shape and size of which is selected such that the solid fruit components located on the separating sieve due to the rotational movement of the press cone are pushed from the separating sieve and over the

Fall into the gutter away from the top edge of the cylinder.

 Optionally, the material of the solid-fruit separating device (s) can differ from the material of the press cone or can be made comparatively soft or flexible. For example, it can be provided that silicone is selected as the material, the solid-fruit separating device (s) directly sweeping over the separating sieve during the rotation of the pressing cone with a specific contact pressure and thus reliably stripping off the solid fruit constituents, which then slide into the gutter.

 The top surface of the frustoconical base preferably receives the full area of the press cone, which in this design form of the base is preferably equipped without a solid-fruit separating device (s), since in the construction approach described here stripping off the solid

Fruit components from the separating sieve are not necessary per se. Instead of an annular separating sieve (as for example with a

cylindrical base) the outer surface of the truncated cone-like base takes on the function of the separating sieve, since it is preferably perforated over the entire surface and thus allows the fruit juice to pass through.

 The pulp, on the other hand, slides on the side of the cone shell due to gravity and falls into the truncated cone-like base

enclosing gutter.

 The smoothest possible material properties of the cone shell, for example polished stainless steel, promote the slipping of the solid

Fruit components in the gutter; as well as a steep angle of inclination of the cone shell. However, with a very steep angle of inclination it can be disadvantageous that the fruit juice due to the higher flow rate (in

Compared to a flat angle of inclination) not completely over the Perforation of the cone jacket is included, but partially or

flows into the channel unintentionally and is therefore no longer available to the user for consumption.

 To avoid this situation, the perforation of the

Be designed differently. For example, it can have slits (possibly of different lengths) or holes (possibly of different sizes) running from top to bottom, or a combination of slits and holes, the slits and / or holes not necessarily having to be flush with the cone wall, but instead can optionally also protrude into or out of the cone wall in a “pocket-like” manner, which has the advantage that the liquid absorption (despite the inclination of the cone shell) is improved.

 In addition, there is another construction variant for

Removal of solid fruit constituents from the separating sieve mentioned without said gutter, wherein the press cone is firmly connected to the separating sieve, so that the separating sieve is also set in a rotational movement. It is characteristic of this method that a separating device, for example a movable slide made of silicone, is located above the separating sieve and due to the rotational movement of the

Separating strainer strips off the solid fruit components and discharges them into a solid fruit collecting container.

 In all three of the above-mentioned construction variants, there is a liquid-fruit collecting container below the separating sieve, which receives the fruit juice and discharges it from the device via a liquid-fruit drainage element.

 Below is an optional flushing of the gutter

Flushing liquid, such as said cleaning liquid or

Fresh water discussed.

 The gutter can optionally be rinsed or cleaned with fresh water only after the squeezing mode has been completed. However, it is preferably rinsed with fresh water during the squeezing mode. This preferred variant is accompanied by the advantage that the pulp is continuously drained from the channel into the solid-fruit collecting container provided for this purpose, so that the user can carry out a large number of work breaks without interruption

Can squeeze fruit halves. The solid fruit collecting container is preferably dimensioned in such a large volume that at least the proportion of solid fruit from 20 to 30 fruit halves, for example. Only when the maximum intake volume has been reached does the user have to interrupt the squeezing process and empty and, if necessary, clean the container.

 For the purpose of introducing the rinsing liquid, preferably fresh water, into the channel, there is preferably at least one liquid inflow element in the region of the upper vertex of the channel, from which the rinsing water emerges, which is discharged from the cleaning liquid storage container or, if necessary, by means of an electrically operated liquid pump e.g. is taken directly from the external fresh water supply without a pump.

 The water quantity used for the channel flushing and / or the water pressure and / or the on-off clocking of the water inflow is preferably controlled as a function of certain criteria or parameters listed below by way of example. The advantage of such a situational flush control is, on the one hand, that the consumption of fresh water is reduced to a minimum, so that, for example, the

Liquid storage container needs to be refilled less often, and

on the other hand, the overall efficiency of the gutter rinsing is increased so that as far as possible no solid fruit constituents remain in the gutter.

 For example, a control criterion can be the presence of a rotational movement of the press cone, i.e. the gutter rinsing only starts when the press cone is activated, because only in this case pulp is excreted from the fruit half and falls into the gutter. Compared to a continuous water supply, in which a relatively large amount of rinsing water would run through the channel uselessly and would have to be disposed of as process water, the water consumption is significantly lower.

 Another control criterion can be the position and / or the movement of the operating lever connected to the press bell. For example, the rest position of the control lever, i.e. its fully open upward or rearward position, a clear criterion that no fruit pressing process is carried out in this operating state, so that no water rinse is necessary in the meantime. As soon as the operating lever is moved down towards the press cone, you can use position or

motion-sensitive sensors determine a change in position or movement of the operating lever, which is recognized by the control as a signal for an imminent pressing process of a fruit half, so that the gutter can be moistened with fresh water at an early stage, ie before solid fruit components fall into the gutter. The advantage is that any stuck fixed

Fruit components in a not (pre) moistened gutter tend to be avoided.

 Furthermore, the press bell and / or the press cone and / or the operating lever can optionally have one or more pressure-sensitive sensors which deliver parameter data with which opening or

Squeezing pressure applied to the fruit half placed on the press cone. The advantage is that depending on this

Parameter data in particular the amount of water and / or the water pressure can be controlled. Since with a high pressure (on the fruit half) more pulp is squeezed out at the same time, it is for the purpose

Improvement of the washing performance advantageous to increase the amount and / or the pressure of the washing water.

 Generally speaking, pulsating flushing water can increase efficiency.

 The at least one liquid inflow element can be entirely

generally have a wide variety of shapes or functional properties and at the same time also be designed as a multifunctional inflow element which, in addition to the supply of liquids, also for the supply of gaseous ones

Fabrics such as of hot air is provided.

 The device preferably has a single inflow element, designed as a multifunctional inflow element, which is preferably located in the region of the upper vertex of the solid-fruit channel and essentially fulfills three functions:

 a. (Flushing) liquid inflow for flushing the solid fruit trough (in

 Squeeze mode), in particular without building up a liquid level, b. (Cleaning) liquid inflow to flood the cleaning chamber (in cleaning mode), in particular to generate the liquid bath, c. (Warm) air inflow to dry the cleaning chamber (in

 Cleaning mode), especially at the end of the cleaning process of the press cone as well as the press container or others

liquid-cleaned inflows or outflows or channels or hoses etc. However, the different functions each require different functional properties of the inflow element. For example, the flow volume of gaseous substances (function c) should preferably be higher than that of liquids (functions a and b). Furthermore, rinsing the entire channel as far as possible is advantageous for flushing the solid-fruit channel (function a), the opening of the inflow element being directed only downward if possible, since otherwise

Spray liquid upwards out of the device. in the

Cleaning mode, on the other hand, is the outflow direction of the emerging

Cleaning liquid of no importance, since the cleaning chamber is closed on the head side by means of the sealing bell.

 Said inflow element can preferably be designed as a multifunctional inflow element, in particular as a multifunctional inflow valve, and have the following design features:

 Said inflow valve can have a valve plate, which is essentially conical in shape and opens into a valve rod, the inflow valve being able to be adjusted in various directions by means of an electric servomotor (or a comparable actuating mechanism).

 In the idle state, the valve plate sits non-positively in the valve seat ring, so that a closure against the escape of liquids and gaseous substances is created. The valve seat ring can be part of the fixed-fruit trough, so that the valve plate is flush with the fixed-fruit trough in the idle state. The supply lines for fresh water as cleaning or rinsing liquid and for warm air open into the valve seat ring

Drying medium, whereby both supply lines can each have a check valve so that no liquid can enter the warm air supply line or vice versa.

 The inflow valve is pushed out of the valve seat ring on its longitudinal axis via the servomotor and at the same time fresh water is supplied via the

Fresh water supply line introduced, which enters the cleaning chamber via the open inflow element, for example "fully circular". This functional property is particularly important for the inflow of liquid for flooding the

Cleaning chamber (function b) is provided, ie in cleaning mode with the closure bell attached and it is primarily a question of keeping it in as possible The largest possible amount of fresh water is introduced into the cleaning chamber in a short time, and in the cleaning mode, repeated flooding can also take place (for example for pre-rinsing phase, main cleaning phase, rinse-off phase, etc.).

 For the supply of (warm) air for the purpose of drying the cleaning chamber (function c), it is provided that the inflow valve is pushed further out of the valve seat ring on its longitudinal axis, so that the passage volume of the inflow element compared to that

Passage volume for liquids (see previous discussion) is increased again (significantly) so that as much (warm) air as possible is blown into the cleaning chamber in the shortest possible time.

 For the purpose of flushing the solid fruit trough (function a), the inflow valve can preferably have the functional property of a fan nozzle, i.e. the entire surface of the channel should be rinsed out of the escaping water if possible. For this purpose it is provided that on the one hand the valve performs a slight "opening movement" on its longitudinal axis and then is "tilted" slightly (via the servomotor), so that the upper area of the valve plate closes (tightly) with the valve seat ring and the fresh water only downwards and "semicircular" emerges from the inflow element and preferably runs directly into the solid-fruit channel without splashing up.

 Analogous to the previous point, the "tilting function" of the valve can also be carried out in such a way that the escaping water jet still escapes at the top and is thus sprayed up against the inside of the sealing bell, possibly also the sealing sleeve, for example cleaning the sealing Bell as well as the seal cuff can support.

Liquid-inflow elements have proven to be particularly advantageous, which in the rest position can be sunk flush into the inner wall of the channel (for example with the aid of a spring) and can be moved from the rest position into the working position by means of a piston from a corresponding water pressure. Liquid is dispensed in this position. If the water pressure drops, the valve automatically returns to the rest position (due to the restoring force of the spring). No liquid is dispensed in this position. The advantage of such a flush design is that in the sunk (rest) state there is no contamination of the valve or its Opening is possible. This is particularly important during the cleaning process, as will be explained later.

 The liquid inflow element can be designed, for example, as a fan nozzle, the advantage being that the channel is flushed out as far as possible.

 Likewise, the liquid inflow element or its

Liquid outlet opening can be rotated in different directions. In addition, it should be mentioned that the above-described flushing function of the channel is very helpful for preparing the flushing process, but the invention can also be implemented without such a flushing function. For this, the fixed

Fruit components in the squeeze mode are completely collected in the gutter and only removed in the cleaning mode, as will be explained later.

 The structure and function of the solid fruit collecting container is discussed below.

 The mixture of rinse water and solid fruit constituents is taken up from the trough via the (opened) solid fruit drainage element by the solid fruit collection container, which has a process water drainage element in the bottom area which contains the liquid Diverts components of the mixture into the process water collecting container or, if necessary, to the external process water drain. The solid fruit constituents, on the other hand, are retained by a solid fruit collecting sieve, which is in the

Inside of the solid fruit collecting container and from which

The user must be emptied at the appropriate level.

 The provision of a liquid-tight property of the cleaning chamber is discussed below.

 Preferably, the automatic cleaning of the device, that is to say said cleaning mode, should preferably be implemented in the core by repeatedly or intensively cleaning all soiled areas or device parts of the device with e.g. Fresh water is flushed through, which is at least temporarily accumulated in the cleaning chamber mentioned. In order to intensify the cleaning effect, the press cone is (preferably) rotated in the meantime, which will be described in detail later

Known citrus juicers are usually open on the head side and it goes without saying that there are no preparatory measures due to the rotation of the press cone surrounded by cleaning liquid, a considerable amount of water would spray out of the device. It is therefore provided that a liquid-tight cleaning chamber is provided by the user before the start of the cleaning process with a rotating press cone, so that the area which is open at the top is closed accordingly.

 There are essentially two different design approaches for the way of closing, depending on whether the device has a press bell (including operating lever) or not:

 If the device does not include a press bell per se, the upper part of the device can be provided with a preferably one-piece closure bell, which is preferably seated on the outer edge of the channel or on the upper edge of the opening of the press container (liquid-tight) and thus the Completely cover the area above the channel and the press cone or close it in a liquid-tight manner.

 Optionally, the inside of the dome, i.e. the inside of the closure bell, can be provided with a brush element that

Press cone sweeps during its rotation (in cleaning mode) and thus promotes the cleaning of solid or liquid fruit residues.

 In the case of devices which have a press bell per se, that press bell already covers the area above the press cone, with a relatively small space remaining between the inside of the press bell and the outer jacket of the press cone, which is necessary for the

Pick up the fruit skin of the fruit half to be pressed. The area above the gutter or to the side of the press bell, on the other hand, is not closed in this case, so that this area must also be covered (liquid-tight) in order to achieve the same “complete closure” as in the previously mentioned one-piece closure bell is a

preferably annular sealing sleeve is provided which covers the area above the channel, ie between the outer edge of the channel and the

Press bell rim, covers. In this respect, the combination of a press bell with a sealing sleeve creates a two-part closing bell.

Said gasket can be made of different materials, for example metal, preferably stainless steel, or entirely or partially of plastic, regardless of the material used Areas of the sleeve that provide immediate sealing can also be provided with a rubber seal.

 Since in cleaning mode by spraying up

If certain amounts of the cleaning liquid act on the closure bell from below, it is advantageous for the user to establish a non-positive fixation with the part of the device which interacts with the closure bell, for example by means of screw elements, snap closures or other closure measures.

 In the case of a two-part sealing bell (sealing sleeve plus press bell), the locking technique can optionally be provided so that the pressing bell, when it is pressed completely downwards towards the press cone, presses onto the sealing sleeve from above such that a (liquid-tight) fixation of the entire closing bell is effected, the pressing bell preferably being permanently locked in the closed position in the cleaning mode, for example in such a way that the operating lever is counteracted by means of a mechanically or preferably electromechanically actuated locking bolt (or an alternative locking mechanism)

(unintentional) folding is secured.

 To provide a completely liquid-tight cleaning chamber, there are also the drain elements of the device

to close (automatically). For this purpose, both the liquid fruit drain element and the solid fruit drain element are preferably designed as electromechanically actuated multi-way drain valves, with "open" or "closed" or "to process water" between the channels. can be switched, as will be explained in detail later.

 Below is the interaction between the press cone and the bell in connection with the

Cleaning mode entered, the term "press bell" is to be understood such that it is either the (middle) component of said two-part closure bell or the dome-like middle part of said one-part

Closure bell acts as described above.

As already mentioned several times, the squeezing cone has a number of ridges for squeezing the fruit juice out of the fruit on its conical surface, which may have a different length or height can have and run from the cone tip to the cone bottom edge. Furthermore, the pressed cone on the cone bottom edge optionally has preferably two solid fruit separation devices for separating the pulp from the separation sieve.

 To fix the citrus in squeeze mode, the

Press bell on the inside via a plurality of ribs, which preferably run from the top of the bell to the edge of the bell bottom. The exact

The design of such ribs (contour, height, width, length, exact position, etc.) can vary in the device according to the invention from the standard design of known devices, as will be explained later.

 After the user has brought about a liquid-tight cleaning chamber by means of said closing bell (see previous discussion), the user guides over an operating element

(Switch, rotary knob, or the like) the cleaning process, wherein a certain amount via the at least one liquid inflow element

Cleaning liquid, preferably fresh water from the liquid storage container, is introduced into the cleaning chamber. In this case, the at least one liquid inflow element can in principle be located at any point in the cleaning chamber or can also comprise that liquid inflow element or can be formed by this alone, which in connection with the optional flushing of the solid Fruit gutter is used.

 The one introduced into the liquid-tight cleaning chamber

Cleaning liquid builds up successively and initially floods the area of the solid fruit trough or subsequently the space between the outer press cone jacket and the inside of the press bell, it being provided that at least a portion of the press cone, for example up to half, from the introduced cleaning liquid is washed around and the

The flow of liquid then stops automatically. The liquid fruit collecting container located below the press cone or separating sieve is also flooded with said cleaning liquid.

The introduced cleaning liquid mixes with the liquid or solid fruit residues that have remained in the device in the squeezing mode. Optionally, the addition of (preferably liquid) cleaning agents and / or the heating of the cleaning liquid can favor the detachment of the fruit residues from the soiled parts of the device. If the device does not have an optional rinsing of the solid fruit trough, the cleaning liquid accumulated in the trough causes detachment or floating of the solid fruit constituents which have accumulated in the trough during the squeezing mode, and which are subsequently carried out via the solid fruit drainage element can be derived into the solid fruit collecting container.

 The cleaning liquid is optionally supplied via a liquid inflow element, which is located in the tip of the press bell, so that the cleaning liquid clears the space between the

The outer cone of the press cone and the inside of the press bell are flushed from top to bottom as they are being poured in, in this way cleaning of the press cone and the press bell of fruit residues is achieved before the liquid bath has built up.

 The at least one liquid inflow element preferably has an overpressure inflow valve which only opens from a certain water pressure and is otherwise automatically closed, so that neither in the

Squeeze mode still in the cleaning mode a contamination of the

Liquid supply system, that is, the liquid inflow element and the liquid storage container can occur.

 To significantly improve the cleaning effect, a particularly preferred feature of the device is that in the cleaning mode the press cone is set into a rotational movement while there is a certain amount of cleaning liquid in the space between the press cone and the press bell or at least temporarily accumulates in said space has been.

 Liquids have a relatively high level

Flow resistance and the advantage of the rotating press cone (in

Cleaning mode) essentially consists in the fact that the cleaning fluid is swirled very strongly between the press cone and the press bell and the forces thereby created detach all solid and liquid fruit residues from the soiled device parts of the device.

 The swirling effect of the cleaning liquid or the strength of the resulting forces, i.e. hence the cleaning efficiency in

Cleaning mode, can be carried out by the following (examples listed)

Training characteristics can be further increased: - The higher or further the burrs on the press cone and / or the (optional) solid-fruit separating device protrude outwards. A spiral arrangement of the ridges on the press cone (in particular to promote the formation of a vortex).

 - The further the ribs of the press bell protrude inwards.

 A spiral arrangement of the ribs in the press bell (especially to promote the formation of a vortex).

 Increasing the speed of the press cone, for example or preferably compared to the speed of the press cone in the squeezing mode.

 Periodically and / or alternately changing the direction of rotation of the press cone, the change of direction preferably being carried out “suddenly”.

 Increasing the duration of the press cone rotation process.

 Since the cleaning chamber is closed in a liquid-tight manner, the circulation or the fluid vortex causes the fluid contained therein

Cleaning liquid also an intensive cleaning of the dirty solid fruit gutter, the separating sieve and the liquid fruit collecting container.

 Optionally, in order to improve the cleaning effect within the liquid fruit collecting container, it can be provided that the drive shaft driving the press cone and running through the liquid fruit collecting container additionally receives or has a (whirl-like) swirling unit, for example a type of propeller , and this is set into a rotational movement, so that the cleaning liquid located in the liquid fruit collecting container is additionally swirled. The liquid fruit collecting container can also optionally have a separate cleaning liquid supply in order to improve its cleaning

Introducing the cleaning liquid optionally with varying pressure or

can be pulsating.

Optionally, the cleaning chamber can have a plurality of liquid inflow elements for the supply of cleaning liquids, such as fresh water, etc., such liquid inflow elements having different shapes and functions, such as a nozzle shape or a nozzle function, can have. Here, too, the cleaning liquid can optionally be introduced with varying pressure or pulsating. Furthermore, this could be at least one liquid inflow element, which the optional flushing of the solid fruit trough, can be rotated, and by rotating the nozzle opening upwards improve the cleaning of the underside of the closing bell and / or sealing sleeve.

 Optionally, the underside of the closure bell or that partial area which corresponds to the sealing sleeve can have spiral ribs which additionally promote the swirl effect.

 For the sake of completeness, it should be mentioned that the cleaning effect described above is carried out in the same or at least a similar manner by a

Rotation movement of the closing bell (one-piece or multi-piece

Execution; see above) can be achieved. However, since the press cone is already driven by an electric motor, the cleaning process can preferably be carried out with the rotation of the press cone.

 In addition, it should be mentioned that the device parts, such as in particular the press cone, the sealing bell, the separating sieve and the solid fruit gutter, etc., can be removed individually from the device and can be cleaned by the user, for example in a dishwasher.

 Processes in cleaning mode are discussed in detail below.

 After the completion of the preparation phase (= squeezing mode), the user can initiate the cleaning mode of the device, wherein a distinction can preferably be made between the following method steps:

 a) Bring the locking bell:

 In order to provide a liquid-tight cleaning chamber, the user must connect or fix the closure bell to the part of the device which is open at the top, as already described above.

 b) Automatic monitoring or release of operational readiness:

 Before the user can start the cleaning process, it is preferably provided that the device uses appropriate sensors to check whether the operational readiness (for example) is present with regard to the following criteria or parameters:

 (1) Status of the locking bell is "closed and secured"

 (2) (Minimum) fill level of the storage container for

Cleaning liquid (e.g. fresh water) and possibly for cleaning agents (liquid or powdery) and, if necessary, sufficient for disinfectants at least for the performance of a complete cleaning cycle (3) (maximum) fill level for collecting containers for solid

 Fruit ingredients and for process water at least for the absorption of a corresponding amount, which is usually at one

 Cleaning cycle is sufficient.

 The advantage of a preliminary check of operational readiness is that a running cleaning cycle does not have to be interrupted if one of the aforementioned criteria or parameters should no longer apply, for example due to an insufficient cleaning fluid level.

 Optionally, the control of the device has an adaptable, software-based control which, based on previous cleaning cycles, determines the average consumption with regard to the required liquids (such as fresh water and cleaning agents) or the amount of the resulting

Waste materials (solid fruit components and process water) are determined, compared with the available parameter data (current level of the containers, etc.) and thus anticipated accordingly whether the operational readiness for the next (complete) cleaning cycle is available. If all the necessary criteria or parameters (see above) are met, it is preferably provided that the user is shown via a corresponding optical signal element (for example LED) and / or an acoustic signal that the operational readiness for at least one cleaning cycle is given , Otherwise it could be provided that the start of the cleaning process is prevented by the device, at least until the corresponding criteria or parameters (e.g.

sufficient fresh water level) have been met.

 c) Select Reiniaunasproaamm and switch on Reiniaunasvoraana:

 The user can preferably choose between different cleaning programs, essentially with regard to the

Cleaning intensity and in this connection often vary in terms of cleaning time.

 The advantage is that the user can adapt to the particular circumstances, for example the degree of soiling

Device that can react.

For example, a so-called “short program” can be selected, which only cleans the cleaning chamber with a short rinse clean fresh water, ie without detergent, rudimentarily cleaned, so that the device is available again very promptly. In order to save time, there may be no need to back up the cleaning liquid and / or the drying phase (for details see below). Such a short program can be advantageous, for example, if the user during the

Preparation process changes from one type of fruit to another type of fruit (e.g. from orange to pomegranate), such an “intermediate rinse” preventing an undesirable mixing of fruit juice between the two different types of fruit within the device or the press container, since the short program the majority of the fruit remains of the first type of fruit removed from the device.

 Furthermore, a so-called

"Intensive program" can be selected, which is preferably for strong ones

Pollution comes into question, for example if there is a relatively large amount of solid fruit components (pulp, kernels, etc.) in the

Device is present. The particularly strong cleaning intensity of the intensive program can be brought about, for example, by rotating the press cone at a particularly high speed (and thus one

particularly strong cleaning liquid circulation) and / or the proportion of cleaning agent in the cleaning liquid is increased and / or the temperature of the cleaning liquid is increased and / or the use of disinfectant and / or superheated steam is provided for the purpose of disinfecting the cleaning chamber.

 Such an intensive program can, however, involve a relatively large amount of time. For the rest is of it

assume that when preparing an average amount of

Fruit juice (e.g. 2 to 3 drinking glasses) only causes medium-level contamination.

The user can therefore preferably or as a rule select a so-called “auto program” which preferably reacts to the respective degree of soiling of the cleaning chamber depending on the situation. It is conceivable that with such a program initially certain standard parameters (for example) with regard to the rotational speed of the press cone and / or the amount of cleaning liquid, etc. can be preselected by the device, but these standard parameters, however, during the cleaning process can be changeable, for example as soon as the device detects by means of one or more sensors in the area of at least one process water drainage element that there are very few or no dirt particles in the process water flowing away. The next process step is preferably (automatically) initiated (for example the final rinse phase; details are discussed below), provided that the corresponding contamination level sensor (s) determine that the cleaning chamber is no longer contaminated.

 The advantage of such an "auto program" is that the device is cleaned very efficiently, the use of resources (cleaning liquid, cleaning agent, power consumption, etc.) and last but not least the time required for a cleaning cycle being reduced to a minimum.

 It is therefore provided that the user can choose between one of the cleaning programs described above or possibly further (not mentioned here) using operating elements (rotary knobs, touchscreen, etc.) and then initiates the automatic cleaning process using a start button, preferably the the following 5 cleaning phases can be provided:

 f ll Fest-Frucht-Reiniaunasphase:

 The aim of this process step is to extract a large part of the solid fruit constituents, such as pulp, seeds, etc. from the

Purging cleaning chamber so that before the following

The main cleaning phase, in particular the press cone, the separating sieve and the solid fruit gutter, are already free of coarse contamination. For this purpose, the at least one liquid delivery element, which can be located, for example, in the tip of the closure bell or press bell,

Fresh water as cleaning liquid (preferably without

Detergent) introduced into the cleaning chamber, wherein the liquid drainage elements and the solid fruit drainage element are preferably set to the "to domestic water" mode, so that the solid fruit components from the cleaning chamber by means of the filled-in cleaning liquid are transported to the solid fruit collection container or the liquid components flow into the process water collection container. In order to improve the (pre-) cleaning process, the press cone is preferably rotated.

 (2) Main cleanse phase:

 In this process step, all drainage elements, i.e. in the example, the liquid drain elements and the solid fruit drain element are sealed liquid-tight, so that the cleaning chamber is (preferably) closed completely liquid-tight. The cleaning chamber is then flooded via the at least one liquid inflow element such that the press cone is at least partially received in the liquid bath of the cleaning liquid and is washed around by it.

 A certain amount of cleaning agent is preferably added to the (preferably) heated cleaning liquid, so that the cleaning agent becomes strong

Reliably remove sugar-containing juice residues from the device parts.

 To improve the cleaning effect, the press cone is set into a rotational movement, as has already been discussed.

 At the end of the main cleaning phase, the liquid drainage elements and the solid fruit drainage element are (automatically) removed from

"Closed" is switched to "for process water" (e.g. with the help of drain valves), so that the dirty process water can flow into the process water collection container.

 (3) rinse aid phase:

 Since the cleaning chamber is still contaminated with residues of industrial water after the main cleaning phase, a flushing phase with pure fresh water as the cleaning liquid (ie without cleaning agent) should preferably be carried out for the purpose of complete cleaning. For this purpose, the cleaning chamber is preferably closed in a liquid-tight manner by closing off the drainage elements for liquid or solid fruit, so that the fresh water subsequently introduced accumulates as cleaning liquid, the press cone preferably being set in rotation at the same time and the resulting liquid circulation rinsing out completely Cleaning chamber with fresh water.

 At the end of the rinse-off phase, the liquid-drainage elements and the solid-fruit-drainage element are (automatically) switched from "closed" to "to process water" so that the (clear) rinse water flows into the

Service water collecting container can drain. Optionally, several rinse phases (preferably with pent-up (clear) rinsing water) can be carried out (automatically) one after the other.

 To save time, there is no need to build up (clear) rinsing water, i.e. the drainage elements remain open for liquid or solid fruit during the rinse phase.

 Optionally, demineralized water can be used for the rinse phase, so that after the (described later)

Drying phase no (optically) unsightly water stains remain.

 (4) Disinfection phase:

 It can optionally be provided that for the disinfection of the cleaning chamber, a rinsing pass with disinfectant and / or with superheated steam is carried out.

 A rinse phase (see

previous point) so that any residues of

Disinfectants are removed.

 f51 drying phase:

 In order to fully restore the operational readiness of the device for the next preparation process, it is preferably provided that the moist device parts are dried by means of an air blower, the air preferably being heated by means of a heating device. The (warm) air is preferably blown into the cleaning chamber via the at least one liquid discharge element and / or via a separate (air) discharge element.

 During the drying phase, the press cone is preferably set in rotation permanently or temporarily, ideally at a relatively high speed. Optionally, bidirectional rotation of the press cone can also be provided.

The advantage of the press cone rotation is, on the one hand, that liquid residues are thrown away from the press cone due to the centrifugal force and then (due to gravity) run downward on the inside of the closure bell. On the other hand, the rotation of the press cone creates a relatively strong air circulation inside the cleaning chamber, which tends to cause liquid to run off favored the lower vertex of the solid fruit groove or the

Drying process generally improved.

 Liquid residues or (warm) air enriched with moisture are removed from the cleaning chamber via at least one of the existing drain elements and / or via a separate drain element, preferably localized in the region of the lower apex of the solid fruit trough , wherein the device can optionally have a liquid separation device which separates the liquid components from the gaseous ones

Separates components. The separated liquid is preferably the

Process water collecting container supplied.

 Optionally, the device preferably has in the area of

Above-mentioned drain elements via (at least) a sensor for measuring air humidity, so that the drying phase depending on a certain, i.e. usually very low, humidity is automatically ended. The advantage here is that the drying phase is completed as soon as possible, so that the device is immediately available to the user again.

 It is also conceivable that the drying process is improved by means of compressed air, the device having an air compressor for this purpose and various methods being possible. For example, air can first be compressed in a pressure vessel (located in the device) and then "suddenly" introduced into the cleaning chamber by opening an air inflow element, at least one of the outflow elements being open for pressure equalization by the

Closing all drainage elements, a pressure-tight cleaning chamber is produced, which is then successively filled with air via the air inflow element, so that an overpressure arises in the cleaning chamber. Subsequently, all dispensing elements are preferably opened so that the excess pressure "suddenly" escapes from the cleaning chamber.

 It is also conceivable that instead of working with overpressure, one works with negative pressure, i.e. In the cleaning chamber (preferably also by means of an air compressor) a negative pressure or a vacuum is generated which "suddenly" escapes when the dispensing elements are opened.

The advantage of the aforementioned methods in connection with overpressure or underpressure is that the "suddenly" arises Air flow, preferably running from the tip of the press cone to the at least one drainage element, causes the moisture to be “stripped off” from the moist device parts (press cone, etc.).

 After the drying phase, the device is again ready for the next preparation process, the operational readiness for the squeezing mode being communicated to the user preferably by means of optical and / or acoustic signals.

 For safety reasons, it is preferable to ensure that the user cannot open the cleaning chamber in cleaning mode.

 For example, this can be implemented by an electromechanically actuated locking pin and / or another locking mechanism, which in particular prevents removal of the locking bell.

 The invention is explained in more detail below with reference to the attached figures using exemplary embodiments, to which the invention is, however, not restricted. Here are in the

different figures with the same components with identical reference numerals. They show in a schematic way:

 1 shows a citrus juicer device according to the invention;

 Fig. 2 is a sectional view of the device;

 3 shows a two-part closure bell for the device;

 4 shows a view of the device according to an exemplary embodiment;

Fig. 5 shows a further view of the device according to another

 Embodiment;

 Fig. 6 shows another embodiment of the device in a

 perspective view;

 7 is a sectional view of a submersible liquid inflow

element;

 8-11 further sectional views of the device;

 FIGS. 12-13 two line-valve configurations of the device.

Description of the embodiments

FIG. 1 shows a citrus juicing device 1 according to the invention with a squeezing mode for squeezing citrus fruits and a cleaning mode for cleaning device parts contaminated during squeezing. It has a housing 2 and a press cone 3. The housing 2 accommodates an electric motor (not shown in more detail, but identified by the reference numeral 34 in FIGS. 8-11), which drives the press cone 3 via a drive mechanism (eg drive shaft - not shown here, but in FIGS. 8-11) identified by reference numeral 30 - possibly coupled with a gear) set in rotation. The press cone 3 faces outwards and upwards

Press cone outer jacket 3A ridges 4. The press cone 3 uses its ridges 4 to separate the liquid fruit components (fruit juice) from the solid ones

Fruit components (pulp, possibly also seeds), the firm

Fruit components from the liquid via a separating sieve 5, on which they slide down without passing through the separating sieve 5

Fruit constituents which pass through the separating sieve 5 or are dripping or flowing are separated from one another. The separating sieve 5 (only partially visible in FIG. 1, see details in FIG. 2) adjoins the press cone 3 all around and extends downwards to a solid-fruit groove 6. The solid fruit components become taken up by the solid fruit trough 6. The liquid fruit constituents are arranged in a liquid fruit collecting container 7 (below the separating sieve 5 in the housing 2; therefore not visible; however, see FIGS. 8-11) and then via a liquid fruit drainage element 8 the device 1 dissipated. The liquid fruit drainage element 8 has an inlet 8A, which opens into the lowest region of the liquid fruit collecting container 7, so that the squeezed fruit juice can flow in, and an outlet 8B, which allows the squeezed fruit juice to be discharged from the Device 1 allowed into a separate (not shown) container. The direction of flow of the fruit juice is indicated by an arrow P5. An electronically controllable drain valve V4 is assigned to this drain element 8 or integrated in its course.

If necessary, rinse water is introduced into the solid fruit trough 6 via a first liquid inflow element 9, which is hidden behind the press cone 3 in perspective, so that the solid fruit constituents via the solid fruit outflow element 10 be rinsed out and thus removed in a simple manner from the press container 11 of the housing 2. Only the upper inner edge of the press container 11 can be seen in the present illustration. The solid fruit drainage element 10 has an inlet 10A and an outlet 10B, the inlet 10A opening into the lowest region of the channel 6 and the exit 10B ended in a solid fruit collecting container 15. The

Flow direction during rinsing is indicated here with an arrow PI (see in detail Figure 12). An electronically controllable drain valve VI is assigned to this drain element 10 or integrated into its course.

 As can be seen with the help of the Cartesian coordinate system shown to the right of the housing 2, the bottom of the device 1 is flat on the XY plane, the X axis being oriented at an angle of 90 ° to the drawing plane and pointing into the drawing plane runs the upwardly open edge of the press container 11 oriented obliquely forward and the press cone 3 as well as the elements 5 and 6 directly interacting therewith have this orientation. This spatial orientation promotes, by utilizing the force of gravity, which acts counter to the orientation of the Z-axis, the solid fruit constituents to slide down towards the front, where they can then be rinsed out via the solid fruit drainage element 10.

 Figure 1 also shows a conceptual arrangement of a

Process water collecting container 12 is located in the lowest part of the device 1 in order to use the gravity to use the process water from two further drainage elements 13 and 14, which will be discussed below, or from the solid fruit collecting container 15 to lead out via a line part 38. The liquid is drained off via lines or hoses, which are only indicated schematically. The arrows PI to P5 indicate that

Fluid flow in it. Electronically controllable drain valves VI to V4 are assigned to these lines or hoses or integrated in their course. They allow the respective flow to be made possible or to be prevented or adjusted or regulated or regulated. The first drain element 13 is coupled with its input 13A to the solid fruit drain element 10 in the area of the input 10A (see in detail in FIG. 12) and ends with it

Output 13B in the service water collecting container 12. The second drain element 14 is coupled with its input 14A to the liquid fruit drain element 8 in the area of the input 8A (see in detail FIG. 12) and ends with its output 14B also in the process water collecting container 12.

The interconnected drain elements 10 and 13 or 8 and 14 can be opened or closed alternately or independently of one another with the aid of the drain valves VI-V4 assigned to them. The drain valves VI, V2 or V3, V4 can also be designed as combined drain valves - see in detail FIGS. 12-13.

 A basket-like solid fruit collecting strainer 16 is accommodated in the solid fruit collecting container 15. This retains the pulp and possibly also the kernels and only the dirty rinse water or

Dirty cleaning liquid is discharged into the service water collecting container 12 via a line part 38 according to the arrow P4. The solid fruit collecting strainer 16 can be removed from the solid fruit collecting container 15 for its emptying and cleaning and can be used again there.

 As soon as the cleaning mode of the device 1 is activated, the liquid fruit drainage element 8 is closed manually or preferably electromechanically (automatically) in order to prevent cleaning or

To prevent rinsing liquid. If the drain element 14 is open, the cleaning liquid contaminated by the cleaning process can flow off via the drain element 14 into the process water collecting container 12, so that the liquid fruit collecting container 7 is flushed out or rinsed out. The drain elements 13, 14 and 8 can also be closed in order to

Rinse out solid fruit components (pulp and kernels) through the open solid fruit drainage element 10. If the solid fruit drainage element 10, through which the pulp can be removed, is now closed and the drainage elements 8 and 14 are also closed, the can

dirty cleaning liquid via the drain element 13 in the

Service water collecting container 12 is discharged, which is also a

Rinsing effect. It should be mentioned that when the drain elements 8 and 10 are closed, the drain elements 13 and 14 can also be open at the same time.

The housing 2 also has a liquid storage container 17 for, for example, fresh water as the cleaning liquid and a cleaning agent storage container 18 for liquid cleaning agent. These liquids are removed from the containers 17, 18 by means of electronically controllable inflow valves V5 and V6 and / or by means of electronically controllable liquid pumps M1 and M2 and via lines or hoses, which are not shown in the figure for reasons of clarity, into the press container 11 promoted. The inflow valves V5, V6 and / or the liquid pumps Ml, M2 can enter the first inflow element 9 and / or a second inflow element 26 (which is also discussed in the other figures) can be integrated or coupled with it. The inflow valves V5, V6 and / or the liquid pumps M1, M2 can, however, also be provided on the outlet side of the respective container 17 or 18 and from there can be coupled to the two inflow elements 9 and 26 via lines.

 The press container 11 which is open at the top can be opened with the aid of a

Closure bell 19 (short: bell 19), which has a bell inside 36, can be closed in a liquid-tight manner. The bell 19 realizes a

Closure element 35 for the purposes of the cleaning mode, which will be discussed below. The bell 19 is formed in one piece in the present illustration. A user can on the bell 19 by means of a (control) lever 20, which connects the bell 19 to the housing 2

Place the press container 11, thereby seal it liquid-tight, and open it again by lifting the lever 20, the bell 19 again moving away from the press container 11.

 The bell 19 is, however, also used in a pressing-out mode of the device 2. In the manual way, one is first

Fruit half of a citrus fruit 21 with its cut surface first on the

Press cone 3 set and then the lever 20 is pressed down. The press cone 3 is automatically rotated (with the help of a sensor which detects the contact pressure), the peel of the citrus fruit 21 with the

Bell inner side 36, which has ribs 22, is essentially secured against twisting and the fruit juice is pressed out of citrus fruit 21 when bell 19 is continuously moved down. Then the bell 19 is opened again and the pressed fruit half is removed and removed by the user.

 The device 1 also has a combined electronic fluid level and drive control system 37 for fluid level and drive control.

 Figure 2 shows a section through the upper part of the device 1 along the course of the section line A-A shown in Figure 4, seen centrally on the axis of rotation of the press cone 3, so that the in

Coordinate system shown Z-axis tilted slightly to the right is visible. The separating sieve 5, which systematically conically widens from the lower end of the press cone 3 and can finally be seen in the fixed Fruit channel 6 merges, on which the solid fruit components can slide towards the solid fruit drainage element 10. This is favored

Slipping effect due to the addition of a rinsing liquid, e.g. Tap water that is supplied through the first liquid inflow element 9. A first and a second O-ring seal 23A and 23B ensures reliable

liquid-tight seal of the housing 2. The bell 19 is formed here in two parts in accordance with the discussion of FIG. 3. At its tip is said second liquid inflow element 26 for supplying the

Cleaning fluid. With closed drain elements 8, 10, 13 and 14 (all closed with the assigned valve VI - V4), the

Intermediate space between the press cone 3 and the bell inside 36 are flooded with cleaning liquid so that the cleaning liquid builds up in the press container 11 and the press cone 3 comes to rest in a liquid bath of cleaning liquid. By rotating the press cone 3 in the liquid bath, the press cone 3 and other soiled device parts can now be cleaned.

 The first liquid inflow element 9 is preferably used before the flooding with cleaning liquid. In the present case, the first liquid inflow element 9 is designed such that it is the

Dispenses rinsing liquid based on the press cone 3 in both directions around it in the solid fruit trough 6. The first liquid supply element 9 has two liquid discharge openings 9A and 9B, the position of which and

Orientation is chosen such that it is opposite to the cleaning liquid and essentially tangential in the solid fruit groove 6 on its upper one

Bring the vertex. Their position and orientation can be seen more clearly from the other figures.

 When the cleaning mode is initiated, the valves V1-V4 (see Figure 1) are automatically (electromechanically) closed. Then said space is flooded. During or only after the rotation of the

Press cone 3, valve VI is opened and the cleaning liquid contaminated with solid fruit constituents is drained through the solid fruit collecting sieve 16. Then valve VI can be closed again. Subsequently, the soiled during the cleaning process

Cleaning liquid or the cleaning liquid introduced thereafter when the valve V3 is open via the second process water drainage element 14 into the Industrial water collecting container 12 are derived in order to obtain a rinsing effect for the liquid fruit collecting container 7. Likewise, when the valve V2 is open, the contaminated cleaning liquid can be drained off into the process water collecting container 12 via the first process water drain element 13.

 As shown in Figure 3, the bell 19 can also be formed in two parts. It can then be composed of a central pressing bell 24 for pressing the fruit half against the pressing cone 3 and a separate sealing sleeve 25 which can be coupled to one another in a liquid-tight manner. FIG. 3 shows two different forms of formation of the pressure bell 24, namely with a second liquid inflow element 26 located on the head side at its tip (right illustration) and without said second liquid inflow element 26 (left illustration). It should be mentioned here that the

Closure bell 19 can be designed accordingly. The second

Liquid inflow element 26 serves to supply the liquids from the containers 17 and 18.

 If the drain valves VI to V4 (see FIG. 1) are now closed in the cleaning mode and cleaning liquid is conveyed from the container 17, optionally together with cleaning agent from the container 18, into the press container 11 which is closed with the closure bell 19, this builds up there a liquid bath of cleaning liquid. For the transport of said liquids, the pumps M1 and M2 come with the pumps open

Inflow valves V5 or V6 are used. Which liquid level can be achieved is controlled with the help of the control system 37 and can be determined by the cleaning mode selected (preliminary or rough cleaning, main cleaning,

Rinse, rinse, etc.). The drive motor is also switched on with the aid of the control system 37, which rotates the press cone so that it rotates in the liquid bath.

 FIG. 4 shows the device 1 with the press container 11 open, viewed from above. On the right at the highest point of the solid fruit trough 6 is the first liquid inflow element 9, which can also be used alone or together with the second liquid inflow element 26

Press bell 24 or the closure bell 19 can be used to flood the press container 11. A second embodiment of the device 1 is shown in FIG. 5 in the viewing direction from above onto the opened press container 11. Here the axis of rotation of the press cone 3 runs parallel to the Z axis of the

Coordinate system. In this embodiment, which is referred to as a “cylindrical base” variant, the top surface of a cylindrical base 27 receives an annular, essentially flat, separating sieve 5. This separating sieve 5 thus extends in the X-Y plane of the

Coordinate system or parallel to it. It is located at the lower end of the press cone 3. In contrast to the previously discussed embodiment variant, which is referred to as a “frustoconical base”, this embodiment has a solid-fruit separating device 28, which serves to

Stripping pulp together with seeds from the separating sieve 5 into the solid fruit groove 6. When the press cone 3 rotates, e.g. can be realized in one piece with the - disc-shaped or wing-like - solid-fruit separating device 28, pulp detached from the citrus fruit during pressing is pushed outwards from the sieve, where it falls into the solid-fruit groove 6. Here too, the solid fruit trough 6 is arranged, starting from its highest point, which is at the maximum at the level of the separating sieve 5, but preferably below it, inclined downwards (inclined from top right to bottom left in the present case), so that Supply of rinsing liquid at its highest point the solid fruit components can be easily rinsed out using the force of gravity.

 FIG. 6 shows an alternative embodiment for removing solid fruit constituents from the separating sieve 5, no solid fruit groove 6 being present or necessary. It is characteristic that the press cone 3 and the separating sieve 5 are either formed in one piece or are firmly connected to one another, so that both elements 3 and 5 are set in a rotational movement and the solid fruit constituents form a single or

Swing-out separation device 29, which in the swiveled

State (as shown) discharges the solid fruit constituents from the separating sieve 5 into the solid fruit collecting container 15. Here the rotates

Press cone 3 or the separating sieve 5 clockwise.

FIG. 7 shows a liquid inflow element 9 that is retractable over the entire surface. The left-hand illustration shows how the liquid inflow element 9 is sunk into the wall of the press container 11. The illustration on the right shows that from the Wall of the press container 11 extended liquid inflow element 9. In this position, rinsing or cleaning liquid is dispensed.

 FIG. 8 shows a cross section through the head part of the device 1, in particular through the press cone 3 according to the course of a section line B-B entered in FIG. 4. In contrast to the illustration in FIG. 2, the liquid fruit collecting container 7 can be seen here under the press cone or the separating sieve 5. In order to achieve a better cleaning of this area in the flooded state by flow or vortex formation of the cleaning liquid, a whisk 31 or the like is connected to the drive shaft 30 of the press cone 3, which, in the case of flooded liquid-fruit collecting container 7, rotates flow conditions that promote cleaning in rotation this

Container 7 generated.

 FIG. 9 shows a further embodiment, in which the solid-fruit-drainage element 10 is arranged below the liquid-fruit-drainage element 8, in particular in a steeply sloping manner below the lowest point of the solid-fruit gutter 6. This leads to the steepest possible entry into the solid-fruit drainage element 10, so that a backwater at the lower end of the solid-fruit channel 6 is reliably avoided.

 FIG. 10 shows a section through the head part of the device 1 according to the section line C-C entered in FIG. 5.

 FIG. 11 shows a section through the head part of the device 1 according to the section line D-D entered in FIG. 5. Here the first liquid inflow element 9 is shown extended.

 According to the design of FIGS. 10 and 11, a propeller 32 is located in the liquid fruit collecting container 7 instead of the aforementioned whisk 31.

 Both the agitator 31 and the propeller 32 can be driven jointly with the press cone 3 or can be driven separately by the drive shaft or shaft 30 by appropriate design.

FIG. 12 shows the coupling of the solid fruit drainage element 10 with the first process water drainage element 13 as well as the position of the valves VI and V2. Valves VI and V2 can, however, also be designed as combination valves V1 / V2 and are located in the coupling point of elements 10 and 13, which is indicated by broken lines. FIG. 13 shows the coupling of the liquid fruit drain element 8 with the second process water drain element 14 as well as the position of the valves V3 and V4. The valves V3 and V4 can also be used as

Combination valve V3 / V4 be formed and are in the coupling point of the elements 8 and 14, which is indicated by broken lines.

 As mentioned in connection with FIG. 1, the device 1 has the combined fluid level and drive control system 37. The

Liquid level and drive control system 37 is implemented by an electronic control. With their help, the processes described above are controlled in the squeeze mode as well as in the cleaning mode. However, the liquid level and drive control system 37 can also be implemented function-specifically, that is to say divided into a liquid level control and a drive control, with two electronic controls which are formed separately from one another. For the sake of clarity, the presentation of the

Power supply as well as the internal cabling with sensors and operating elements, also not shown, or with the valves VI - V7 as well as with the pumps Ml, M2 are dispensed with.

 Finally, it is pointed out once again that the figures described in detail above are only

Embodiments are concerned, which can be modified in many different ways by a person skilled in the art without leaving the scope of the invention. For the sake of completeness, it is also pointed out that the use of the indefinite articles “a” or “an” does not preclude the fact that the relevant features can also be present more than once.

Claims

Expectations

1. A citrus juicer device (1) comprising:

 - A squeezing mode for squeezing a citrus fruit (21) with the aid of a press cone (3) arranged in a press container (11) of the housing (2) of the device (1), and preferably driven by rotation, and

 a cleaning mode for cleaning in the squeeze mode

contaminated parts of the device with a cleaning liquid, whereby to implement the cleaning mode:

 + a liquid level control system (37) is provided, with the help of which in the housing (2) or in the press container (11), in particular in

The substantially stationary liquid level of the cleaning liquid can be adjusted such that the press cone (3), in particular

 Press cone outer jacket (3A), at least partially, but preferably completely, is positioned in the liquid bath of the cleaning liquid.

2. Device (1) according to one of the preceding claims, wherein a liquid-tight drive coupling (33) is provided between the press cone (3) located in the press container (11) and a press cone drive (34) located outside the press container (11).

3. Device (1) according to one of claims 1-2, wherein the

Liquid level control system (37) has at least one controllable drain valve (VI, V2, V3, V4), with the help of which the drain

Cleaning liquid from the press container (11) can be reduced or prevented in order to generate the liquid bath.

4. Device (1) according to one of the preceding claims, wherein the liquid level control system (37) has at least one controllable inflow valve (V5, V6, V7), with the aid of which the inflow

Cleaning liquid in the press container (11) to generate the

Liquid bath is controllable.

5. Device (1) according to one of the preceding claims, which has a closure element (35) for the head-side, in particular liquid-tight, closing of the housing (2) or the press container (11).

6. The device (1) according to claim 5, wherein the closure element (35) at least partially, preferably completely, as a closure bell (19)

is formed, which is designed and over the press cone (3)

can be positioned that between its bell inside (36) and the

Press cone outer jacket (3A) creates a space that can be filled with the cleaning liquid, whereby

 - Preferably the distance between the inside of the bell (36) and the

Press cone outer jacket (3A) is dimensioned in such a way that the press cone (3) can be set in rotation without touching the inside of the bell (36), even when the closure bell (19) is in place, whereby

 - Particularly preferably the distance corresponds to a smallest distance, which is when pressing a citrus fruit (21) on the press cone (3) with the

Locking bell (19) can be achieved.

7. The device (1) according to claim 6, wherein a separate sealing sleeve (25) between the housing (2) or the press container (11) and the closure bell (19) is arranged.

8. Device (1) according to one of the preceding claims, wherein a drive control system (37) to implement the cleaning mode

is provided for controlling the rotation of the press cone (3) in the

Cleaning mode, especially while the press cone (3) in the

Liquid bath is located, is formed.

9. The device (1) according to claim 8, wherein the drive control system (37) is designed to adjust the direction of rotation of the press cone (3),

- preferably to maintain a direction of rotation during a

Time span for generating a flow in the cleaning liquid,

 particularly preferred for changing the direction of rotation,

- Very particularly preferred for an abrupt change in the direction of rotation of the press cone (3).

10. The device (1) according to any one of claims 8 - 9, wherein the

Drive control system (37) is designed to adjust the

Speed of rotation of the press cone (3),

 preferably for setting a rotational speed which is higher than that rotational speed which is used in the squeezing mode,

- Particularly preferred for the continuous or abrupt change of the

Rotation speed.

11. Method for cleaning a citrus juicer (1)

(1), which has the following process steps, namely:

 - A cleaning of device parts, which when pressing a citrus fruit (21) with the help of in a press container (11) of the housing (2)

Device (1) arranged, preferably rotatably driven there,

Press cone (3) were contaminated by using a cleaning liquid,

+ with the help of a liquid level control system (37) in the housing

(2) or in the press container (11), in particular essentially

stationary, liquid level of the cleaning liquid is set so that the press cone (3), in particular its press cone outer jacket (3A), at least partially, but preferably completely, in the liquid bath

Cleaning liquid is positioned.

12. The method of claim 11, wherein

 - the control of at least one drain valve (VI, V2, V3, V4) reduces or prevents the discharge of the cleaning liquid from the press container (11),

and or

 - By controlling an inflow valve (V5, V6, V7) the inflow of

Cleaning liquid in the press container (11) is controlled.

13. The method according to any one of the preceding claims 11-12, wherein the housing (2) or the press container (11) on the head side, in particular

liquid-tight, is closed with a closure element (35), in particular, at least partially, with a closure bell (19), with particular preference in the case of partial closure with the closure bell (19) remaining area between the housing (2) or the press container (11) and the closing bell (19) is sealed with the aid of a separate sealing sleeve (25).

14. The method according to any one of the preceding claims 11-13, wherein with the aid of a drive control system (37) the press cone (3) is rotated while the press cone (3) is in the liquid bath.

15. The method of claim 14, wherein

+ the drive control system (37) sets the direction of rotation of the press cone (3),

 preferably maintains the direction of rotation during a period of time for generating a flow in the cleaning liquid,

 the rotation direction particularly preferably changes,

very particularly preferably the direction of rotation changes abruptly,

and or

 + the drive control system (37) sets the rotation speed of the press cone (3),

 preferably sets a rotational speed that is higher than the rotational speed that is used in the pressing,

 - The rotation speed is particularly preferably changed continuously or abruptly.