Cleaning and liquid contact with solids – Processes – Combined
Patent
1994-07-14
1996-04-16
Coe, Philip R.
Cleaning and liquid contact with solids
Processes
Combined
134 252, 134 26, 134 32, 134 46, 134 48, 134 49, 134 50, 134 60, 134 72, A47L 1524
Patent
active
055078770
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to a dishwashing machine for cleaning crockery. The dishwashing machine has a rinsing chamber which includes a washing and rinsing zone, and in which there are provided a large number of washing and re-rinsing nozzles. A transporting device longitudinally traverses the rinsing chamber and transports the crockery. The rinsing chamber has an entry opening which is followed by a first washing zone.
PRIOR ART
Industrial machines of this type generally serve for the cleaning of plates, cups, cutlery and other crockery items which crop up, in particular, in catering and similar businesses.
Known industrial machines exhibit a permanently running transport system for the crockery baskets or crockery boxes which receive the crockery to be cleaned. This involves push rods which run to and fro and have pawls which engage in corresponding transverse bars on the underside of the baskets as the push rods move an the direction of transport. The wash batch herein runs through various washing and re-rinsing zones as treatment stations, which can be separated from one another by synthetic curtains. The washing or rinsing circuits within the dishwasher are herein also constantly in operation. The length of a wash or rinse cycle herein depends upon the transport speed of the crockery and the length of the treatment stations. This working method, even if, as usual, only two treatment zones are present, gives rise to a considerable spatial requirement for the dishwasher. Firstly, each treatment zone has to correspond to the path distance covered by a crockery basket during the wash or rinse cycle and is therefore generally significantly larger than one basket length. Secondly, the dividing curtains are raised by a basket as it passes, until such time as the basket has been guided, to the whole of its length, through below the dividing curtain. This does not produce good demarcation of the various treatment zones within the dishwasher. Consequently, hot vapors or spray mists pass increasingly from one treatment zone to the other or escape from the machine, this being associated with a corresponding energy and water loss and generally with poorer rinsing results. In the interior of the dishwasher, this can consequently result in suds being carried over from the so-called "washing zone" into the so-called "re-rinsing zone". This leads to an increased loss of washing suds, which loss has to be counterbalanced, in turn, by a corresponding material and energy expenditure. In order better to demarcate the washing zone from the re-rinsing zone, drain-off regions, which are once again separated by curtains, were provided between the rinsing stations. This leads once again, however, to an increase in the spatial requirement of the machine.
It is of considerable disadvantage, moreover, that the rinsing agent circuit for the individual rinsing stations, just like the transporting device, is constantly operated. This is even the case where there are no longer any baskets on the transporting device. The dishwasher runs, in this case, without any effective benefit, whereby the energy which is herein consumed is uselessly wasted, producing a corresponding increase in running costs. Although this disadvantage has in some cases been partially counterbalanced by so-called "automatic timers", the entire washing and rinsing mechanism which comes into question has nevertheless been set in motion.
From DE-U-1 928 642 there has also become known an industrial dishwashing machine having automatic crockery transport, in which the crockery is automatically introduced into the interior of the dishwasher and the transportation subsequently interrupted. Whilst the crockery resting in crockery baskets remains stationary within the work housing, washing firstly and then re-rinsing are carried out via a program switching mechanism. During the washing and re-rinsing procedure, the position of the crockery consequently remains unaltered and is only subsequently led out of the machine.
Although such a working
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Magsig Juergen
Muensterer Reiner
Coe Philip R.
Winterhalter Gastronom GmbH
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