초록 ▼

Soiled foodware is cleaned in a batch-type machine in which the foodware is subjected to a washing cycle and a chemical sanitizing rinsing cycle. A controlled flow of fresh preheated rinse water is supplied to an accumulation tank during the wash cycle while a drying agent is optionally added to the

Soiled foodware is cleaned in a batch-type machine in which the foodware is subjected to a washing cycle and a chemical sanitizing rinsing cycle. A controlled flow of fresh preheated rinse water is supplied to an accumulation tank during the wash cycle while a drying agent is optionally added to the water in the tank. Thereafter, the rinse cycle is initiated by pumping the accumulated fresh water into a rinse line at a predetermined pressure to provide uniform flow in the rinse line. A liquid chemical sanitizing agent is then introduced directly into the uniform flow of water in the rinse line. This sequence of operations provides a desired uniform water pressure, independent of water supply pressure, for effective rinsing action and accurate metering of sanitizing agent into the uniform flow of water in the rinse line. Direct introduction of sanitizing agent into the rinse line minimizes contact time between the sanitizing agent and the fresh rinse water, which may contain a drying agent relatively incompatible with the sanitizing agent. Controlled flow of preheated rinse water into the accumulation tank during substantially the entire wash cycle minimizes the energy requirements of the system by reducing the heat losses in the machine.

대표청구항 ▼

Method for operating a batch-type machine providing washing of soiled foodwares and chemical sanitizing rinsing of washed foodwares to maximize productivity while minimizing energy demand rate at an installation site, comprising providing a foodware cleansing machine having a single wash and rinse c

Method for operating a batch-type machine providing washing of soiled foodwares and chemical sanitizing rinsing of washed foodwares to maximize productivity while minimizing energy demand rate at an installation site, comprising providing a foodware cleansing machine having a single wash and rinse chamber with a wash water sump which, after an initial filling with wash water, is maintained at a desired wash water level and a desired wash water temperature by drainage of water into such wash water sump after wash and rinse spraying of foodware items, such foodware cleansing machine including a separate fresh water accumulation tank capable of holding a volume of fresh water preselected to be at least one-third to about one-half the capacity of the wash sump at such desired wash water level, inserting a load of foodware items into such foodware cleansing machine chamber, establishing a preselected wash phase time, establishing a preselected rinse phase time, such rinse phase time being preselected to be between about one-tenth and about one-half the wash phase time, washing the load of soiled foodware items by pumping wash water from the wash sump to provide pressurized discharge of such wash water for wash spraying of such foodware item load, controlling pumping of such wash water such that such pressurized wash spraying extends over such preselected wash phase time, controlling supply of preheated fresh water to such fresh water accumulation tank including control of flow rate of such fresh water, such control causing flow of fresh water from the installation site into such accumulation tank to start substantially simultaneously with initiation of pumping of washing water from the wash sump and to extend over substantially the entire preselected wash phase time, terminating pumping of wash water from such wash sump at expiration of such predetermined wash phase time, then pumping such accumulated fresh water at a predetermined pressure to provide uniform flow of such accumulated fresh water within a rinse line to provide pressurized discharge for rinse spraying on such washed load, controlling pumping of the accumulated fresh water such that pressurized rinse spraying extends over such preselected rinse phase time, introducing a liquid chemical sanitizing agent into such flow of fresh water in the rinse line, such introduction of liquid chemical sanitizing agent into such rinse line taking place shortly prior to such rinse spraying on such washed load, controlling introduction of liquid chemical sanitizing agent to take place over at least a predetermined major portion of the preselected rinse phase time, terminating introduction of liquid chemical sanitizing agent, and, with expiration of such preselected rinse phase time, terminating pressurized pumping of fresh water in the rinse line to complete a cycle prior to unloading of such washed and rinsed foodware item load.