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EP2053959B2 - Procédé permettant d'évaluer et de garantir l'effet thermique d'hygiène dans un lave-vaisselle à plusieurs cuves - Google Patents
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EP2053959B2 - Procédé permettant d'évaluer et de garantir l'effet thermique d'hygiène dans un lave-vaisselle à plusieurs cuves - Google Patents

Procédé permettant d'évaluer et de garantir l'effet thermique d'hygiène dans un lave-vaisselle à plusieurs cuves Download PDF

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Publication number
EP2053959B2
EP2053959B2 EP07801699.5A EP07801699A EP2053959B2 EP 2053959 B2 EP2053959 B2 EP 2053959B2 EP 07801699 A EP07801699 A EP 07801699A EP 2053959 B2 EP2053959 B2 EP 2053959B2
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Prior art keywords
zone
temperature
heat input
cleaned
treatment
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EP07801699.5A
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German (de)
English (en)
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EP2053959B1 (fr
EP2053959A1 (fr
Inventor
Bruno Gaus
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Meiko Maschinenbau GmbH and Co KG
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Meiko Maschinenbau GmbH and Co KG
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/24—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors
    • A47L15/241—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors the dishes moving in a horizontal plane
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/0021—Regulation of operational steps within the washing processes, e.g. optimisation or improvement of operational steps depending from the detergent nature or from the condition of the crockery
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/0021—Regulation of operational steps within the washing processes, e.g. optimisation or improvement of operational steps depending from the detergent nature or from the condition of the crockery
    • A47L15/0026—Rinsing phases
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/0021—Regulation of operational steps within the washing processes, e.g. optimisation or improvement of operational steps depending from the detergent nature or from the condition of the crockery
    • A47L15/0034—Drying phases, including dripping-off phases
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/0018—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control
    • A47L15/006—Controlling processes, i.e. processes to control the operation of the machine characterised by the purpose or target of the control using wireless communication between internal components of the machine
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/42—Details
    • A47L15/48—Drying arrangements
    • A47L15/485—Drying arrangements by using alternative heat sources, e.g. microwave or infrared
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/24—Washing or rinsing machines for crockery or tableware with movement of the crockery baskets by conveyors
    • A47L15/247—Details specific to conveyor-type machines, e.g. curtains
    • A47L15/248—Details specific to conveyor-type machines, e.g. curtains relating to the conveyors
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L15/00—Washing or rinsing machines for crockery or tableware
    • A47L15/42—Details
    • A47L15/4287—Temperature measuring or regulating arrangements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
    • A47L2401/12—Water temperature
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2401/00—Automatic detection in controlling methods of washing or rinsing machines for crockery or tableware, e.g. information provided by sensors entered into controlling devices
    • A47L2401/34—Other automatic detections
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/05—Drain or recirculation pump, e.g. regulation of the pump rotational speed or flow direction
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/06—Water heaters
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/11—Air heaters
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/24—Conveyor belts, e.g. conveyor belts motors
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/26—Indication or alarm to the controlling device or to the user
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47L—DOMESTIC WASHING OR CLEANING; SUCTION CLEANERS IN GENERAL
    • A47L2501/00—Output in controlling method of washing or rinsing machines for crockery or tableware, i.e. quantities or components controlled, or actions performed by the controlling device executing the controlling method
    • A47L2501/30—Regulation of machine operational steps within the washing process, e.g. performing an additional rinsing phase, shortening or stopping of the drying phase, washing at decreased noise operation conditions

Definitions

  • the invention relates to a method for assessing and ensuring the thermal hygiene effect on items to be washed in a dishwasher during the cleaning process.
  • Multi-tank dishwashers are also used in commercial settings today to clean dishes.
  • the items to be cleaned are transported through the various zones by means of a conveyor system.
  • Multi-tank dishwashers generally comprise at least one wash zone, at least one final rinse zone, and optionally a drying zone.
  • Multi-tank dishwashers, in which the items to be cleaned pass through various treatment zones are generally designed as belt conveyor or rack conveyor machines. What both designs have in common is that the items to be cleaned are continuously transported through the individual treatment zones by the conveyor system.
  • the individual treatment zones are usually designed as chambers with openings in the direction of transport of the conveyor system, through which the items to be cleaned are transported by the conveyor system.
  • the rinse water storage tank of the wash zone is filled with fresh water and heated to the preset rinse tank temperature. Detergent is then added to the rinse water.
  • the wash zone has a rinse water circulation pump, which draws rinse water from the rinse water storage tank and sprays it onto the dishes via a spray system assigned to the wash zone to remove any dirt adhering to the dishes. The rinse water then flows back into the rinse water storage tank along with the rinsed-off dirt.
  • a sieve system filters the rinsed dirt out of the rinse water.
  • the final rinse zone detergent and dirt residues loose on the dishes are rinsed away using hot fresh water sprayed by a suitable spray system.
  • the final rinse water is collected in a pumped rinse tank after the first use and sprayed over the dishes again using a pump and another spray system. This process step takes place before the dishes are rinsed with fresh water. Some of the fresh water or final rinse water is then fed to the rinse water storage tank to dilute the dirt particles present there. The dishes to be cleaned are then transported to the optional drying zone, where the dishes are dried.
  • the cleaning result is determined by the following process factors: detergent concentration, contact time of the items to be cleaned from the first contact with the rinse water in the first rinse zone until they leave the final rinse zone, the mechanics of the spray systems or the spray jets in the rinse zones, and the temperatures in the individual rinse zones.
  • Methods for recording the process parameters detergent concentration, contact of the items to be cleaned with the rinse water in the first rinse zone until they leave the final rinse zone, and the mechanics in the rinse zone.
  • the detergent concentration is usually recorded via the conductivity of the rinse liquid.
  • the contact time results from the transport speed of the conveyor system, and the washing mechanics are determined by the pressure of the circulation pump and the design of the spray system nozzles in the respective rinse zone.
  • the temperature of the rinse water in the individual treatment zones is recorded using temperature sensors.
  • the temperature reached on the surface of the items to be cleaned is not identical to the rinse water temperature.
  • the temperature reached on the surface of the item to be cleaned in the individual treatment zones, as well as the time over which these temperatures act on the item to be cleaned are crucial for reducing germs on the surface.
  • the effect of a certain temperature on the surface of the item to be cleaned over a certain period of time is or can be referred to as the heat equivalent.
  • the relationship between temperature and time on germ reduction is, among other things, the basis for regulations and standards designed to ensure the cleaning effectiveness of dishwashers. Based on tests conducted on multi-tank dishwashers with the aim of defining the process parameters at which safe hygienic treatment of the wash ware is achieved, DIN 10510 C.3, a procedure for Germany, was adopted. This procedure provides recommendations regarding temperature, detergent concentration, and the duration between the first contact of the ware to be cleaned with the rinse liquid from the first rinse zone until it leaves the final rinse zone. This duration should then be used to operate this multi-chamber dishwasher in the individual process zones in order to achieve the required germ reduction during customer operation. This standard is based on the germ reduction of defined soiled test specimens after the cleaning process using contact tests. The test germ or organism used in this test is E. faecium ATCC 6057.
  • a temperature sensor is attached to a plate.
  • the plate is then placed in a specified position in the conveyor system of the multi-tank dishwasher and transported through the individual process zones of the multi-tank dishwasher.
  • the temperatures during the cleaning process are recorded. From the temperature curve during the transport of the washware through the multi-tank dishwasher, the heat equivalents acting on the plate throughout the entire cleaning process are determined using the table mentioned above.
  • This test must be carried out for three different plate positions in a dish rack or conveyor belt. To meet the required germ reduction, this regulation stipulates that at least 3600 heat equivalents must be achieved in each plate position.
  • the advantage of this method is that it can be carried out on-site at the customer with relatively little effort to check the proper functioning of the multi-tank dishwasher with regard to thermal sanitization.
  • a further advantage is that the result is available immediately after the measurement, allowing immediate confirmation of the quality of the cleaning process.
  • a disadvantage when operating a dishwasher is that the temperatures of the rinsing water in the individual treatment zones must be used to determine the heat equivalents acting on the dishes during the rinsing process, rather than the heat equivalents actually applied to the items being washed.
  • prEN ISO 15883-1 describes a method which also uses the relationship between germ reduction and temperature over time to assess the hygiene effect. This relationship is referred to as the A0 value and is also written down in tabular form or calculated using a mathematical formula.
  • the A0 value is described in more detail in Annex A of this standard and is defined as the time equivalent in seconds at 80°C at which a given disinfection effect is exerted. It corresponds analogously to the heat equivalents of the NSF3 standard, but based on a different test germ.
  • the test organism used in this method is Enterococcus Faetium.
  • a minimum A0 value to be achieved is specified for each point in the washing chamber of the washer-disinfector.
  • this method has not yet been used to assess commercial dishwashers in Europe.
  • WO 97/29789 A1 discloses a monitoring method of sterilization processes.
  • the object of the present invention is to provide a method for detecting the heat equivalents transferred to the material to be cleaned in order to eliminate the above-mentioned disadvantages of the solutions according to the prior art and at the same time to increase the process reliability with regard to the thermal hygiene effect.
  • step c) following the method proposed according to the invention, it is determined whether the heat input into at least one of the treatment zones corresponds to the predetermined heat input, exceeds the predetermined heat input or falls below the predetermined heat input.
  • the transport speed of the wash ware which serves as a manipulated variable for the control loop, is increased so that the wash ware transported through the relevant treatment zone of the multi-tank dishwasher is transported through the zone more quickly.
  • the temperature can be reduced in at least one heated zone of the treatment zones or the temperature in a subsequent treatment zone can be reduced in order to compensate for the increased heat input in the previous treatment zone.
  • the temperature in a treatment zone already passed through by the wash ware can also be reduced, which enables energy savings with regard to heating at least one treatment zone and enables predictive operation of the multi-tank dishwasher, which is highly energy-efficient.
  • the machine control system can reduce the transport speed of the wash ware through at least one of the relevant treatment zones.
  • the above criterion i.e., if the actual heat input falls below the specified heat input, it is also possible to stop the wash ware from passing through the treatment zone of the multi-tank dishwasher and/or to indicate this condition on the display of the multi-tank dishwasher so that the operator of the multi-tank dishwasher is aware of it and can initiate appropriate measures. It is also possible, despite the heat input in at least one of the treatment zones of the multi-tank dishwasher falling below the specified heat input, to simply register this condition and take no action. but to ensure continuous monitoring of the heat input in the respective heated treatment zones of the multi-tank dishwasher. Continuous monitoring of the heat input in the heated treatment zones can also be carried out if it is determined that the specified heat input has been exceeded by the actual heat input.
  • the temperature in the individual treatment zones of the multi-tank dishwasher is recorded by stationary sensors assigned to each zone and transmitted to the machine control system, where the actual heat input in the treatment zones is calculated.
  • the decisive factor is that the stationary sensor transmits the temperatures individually recorded in at least one treatment zone to the machine control system of the multi-tank dishwasher.
  • the machine control system can calculate the heat input depending on the transport path covered by the washware in the respective treatment zone, taking into account the transport speed.
  • the actual heat input in the relevant treatment zone can be determined based on the temperature values determined by the stationary sensor, also depending on the residence time of the items to be washed in the respective treatment zone.
  • the multi-tank dishwasher's control system stores the specified heat inputs into the overall multi-tank dishwasher system, e.g., based on heat equivalents (HUE) of the NSF3 standard, the A0 values of EN 15883-1 Annex 1, or an arbitrarily defined relationship between temperature ⁇ and corresponding heat equivalents.
  • HUE heat equivalents
  • the multi-tank dishwasher's control system stores the specified heat inputs into the overall multi-tank dishwasher system, e.g., based on heat equivalents (HUE) of the NSF3 standard, the A0 values of EN 15883-1 Annex 1, or an arbitrarily defined relationship between temperature ⁇ and corresponding heat equivalents.
  • Heat input can temporarily set the transport speed of the wash ware through one of the treatment zones to 0, i.e., the transport of the wash ware through the multi-tank dishwasher can be stopped. This results in a longer dwell time of the wash ware in at least one of the treatment zones of the multi-tank dishwasher, so that the actual heat input increases.
  • a fresh water flow supplied, for example, in a fresh water final rinse zone can be varied with regard to its volume flow, i.e. increased or decreased, or the temperature of the amount of water introduced into the fresh water final rinse zone can be varied in order to influence the actual heat input.
  • the volume flow circulated within a pump final rinse zone of a multi-tank dishwasher can also be increased or decreased.
  • the heating output of the heating elements installed, for example, in the tanks assigned to the wash zones can be varied depending on the result of the comparison between the actual heat input and the predetermined heat input.
  • the temperature of the drying air blown onto the washware can be varied, i.e. its temperature can be raised or lowered, in order to vary, i.e. increase or decrease, the heat input actually occurring there.
  • additional heat can be input into at least one of the treatment zones of the multi-tank dishwasher by means of an infrared radiator, which is preferably arranged downstream of a drying zone as seen in or in the transport direction of the washware.
  • an infrared radiator which is preferably arranged downstream of a drying zone as seen in or in the transport direction of the washware.
  • the temperature can be adjusted in a treatment zone already passed by the washware, and a forecast of the heat input can be made based on an extrapolation of the temperature values of a subsequent treatment zone in the direction of transport of the washware. If the temperature is recorded in at least one of the treatment zones using one of these permanently assigned sensors, a temperature can be determined in at least one of the treatment zones, or a change can be made to a temperature gradient present in a heated one of the treatment zones.
  • the temperature can be adjusted in a treatment zone already passed by the wash ware and a forecast of the heat input can be made on the basis of an extrapolation of the temperature values of subsequent treatment zones seen in the direction of transport of the wash ware.
  • the method proposed according to the invention advantageously enables a multi-tank dishwasher to actively monitor the hygiene of the items to be cleaned and, for example, to initiate suitable measures, such as the aforementioned reduction or increase in the transport speed of a conveyor system, in the event of irregularities during washing operation, such as the introduction of items to be cleaned with different heat capacities and the associated change in energy requirements, or the introduction of cold water by the machine control system.
  • suitable measures such as the aforementioned reduction or increase in the transport speed of a conveyor system
  • suitable measures such as the aforementioned reduction or increase in the transport speed of a conveyor system
  • suitable measures such as the aforementioned reduction or increase in the transport speed of a conveyor system
  • the method proposed according to the invention can easily demonstrate flawless functioning of the multi-tank dishwasher with regard to thermal hygiene during operation at the end user of the multi-tank dishwasher, without, for example, actively introducing bacterial strains specified in the aforementioned standards into the multi-tank dishwasher.
  • the method proposed according to the invention further allows the hygiene effect to be ensured during operation of the multi-tank dishwasher at the operator's premises.
  • FIG. 1 1 shows a continuous-flow dishwasher 1 in which goods 32 to be cleaned are transported in the transport direction 2 through various treatment zones of the continuous-flow dishwasher 1 and which does not serve to carry out a method according to the invention.
  • a conveyor device 3 which in the illustration according to Figure 1 is designed as an endless conveyor belt, transports the goods 32 to be cleaned through the various treatment zones of the continuous-flow dishwasher 1. Seen in the transport direction 2 of the goods 32 to be cleaned, these first pass through a rinsing zone 4.
  • the first rinsing system 5 and the second rinsing system 6 are supplied with cleaning fluid via a first pump 8.
  • the first pump 8 is housed within a rinsing zone tank 9, which is assigned to the rinsing zone 4.
  • a pump housing 10 is located in the upper area of the first pump 8; the rinsing zone tank 9 is covered by a tank cover strainer 11.
  • the rinsing zone tank 9 assigned to the rinsing zone 4 contains a heated or unheated water supply.
  • the rinsing zone 4 is separated by a separating curtain 13 from the pumped rinsing zone 14, which adjoins it—as seen in the transport direction 2 of the material 32 to be cleaned.
  • the rinsing zone tank 9 is separated by a partition wall 12 from the tank located below the pumped rinsing zone 14 or the fresh water rinsing zone 18.
  • the item 32 to be cleaned leaving the rinsing zone 4 runs into a pumped rinse zone 14 after passing through the separating curtain 13.
  • the pumped rinse zone 14 is fed via a second pump 15.
  • the cleaning fluid 7 emerging from a first spray pipe 16 and a second spray pipe 17 in the pumped rinse zone 14 wets the item 32 to be cleaned from the top and bottom.
  • the spray pipes 16 and 17 arranged in the pumped rinse zone 14 are held on a bent pipe, so that an offset of the first spray pipe 16 compared to the second spray pipe 17 of the pumped rinse zone 14 is achieved.
  • the fresh water rinsing zone 18 which can be arranged downstream of the pumped rinsing zone 14.
  • the fresh water rinsing zone 18 comprises an upper spray pipe 20 and a lower spray pipe 21.
  • the two spray pipes 20 and 21 are also arranged offset from one another according to the spray pipe path 19 - as seen in the transport direction 2 of the material to be cleaned.
  • the fresh water volume exiting the upper spray pipe 20 and the lower spray pipe 21 wets the material 32 to be cleaned from its top and bottom.
  • the fresh water rinsing zone 18 is followed by a heat recovery device 23, which contains an exhaust air fan 24, by means of which exhaust air is extracted from the continuous-flow dishwasher 1.
  • a drying zone 25 adjoins the heat recovery device 23, as seen in the transport direction 2 of the items 32 to be cleaned.
  • the drying zone 25 comprises a fan 26, to which a sensor 27 is assigned.
  • the air exiting from the blower 26 is blown via outlet nozzles 28 onto the upper side of the material to be cleaned.
  • Two outlet nozzles 28 are assigned to the blower 26, which are arranged one behind the other as seen in the transport direction 2 of the goods 32 to be cleaned.
  • the drying zone 25 is shielded from an outlet section 30 of the continuous-flow dishwasher 1 by a further separating curtain 33.
  • the dried and partially cooled, now cleaned material 32 can be removed from the conveyor device 3 designed as a conveyor belt.
  • the conveyor device 3 designed as a conveyor belt is driven by a drive 31, which can be arranged at the end of the outlet section 30.
  • wireless sensors 40 not according to the invention can be attached to individual holding devices 33 of the conveyor device 3.
  • the mounting position of the wireless sensor 40 in the upper region of holding devices 33 for the material 32 to be cleaned ensures that the temperature value detected by the sensor 40, which is transmitted via a signal 35 to a receiving part 34 of the controller 36, corresponds to the temperature of the material 32 to be cleaned held in the conveyor device 3.
  • the wireless sensor 40 for detecting and transmitting the temperature signal 35 can also be mounted on a transport element of the circulating conveyor device 3, which is preferably designed as a conveyor belt.
  • the wireless sensor 40 is transported with the conveyor device 3 together with the items 32 to be cleaned through the individual treatment zones 4, 14, 18 and 25 of the continuous-flow dishwasher 1.
  • the temperatures recorded in this process can be transmitted to the controller 36 either permanently at the end of each individual treatment zone 4, 14, 18, 25 or at the end of the entire process path.
  • This controller calculates the heat equivalents transferred to the items 32 to be cleaned during the washing process and, if necessary, corrects, for example, the transport speed of the conveyor device 3 in the transport direction 2, the temperature of the final rinse water which is applied to the items 32 to be cleaned in the pumped final rinse zone 14 or in the fresh water final rinse zone 18, or other process parameters.
  • Figure 2 To illustrate an embodiment of the invention, shows a conveyor-type dishwasher with permanently installed sensors assigned to the individual treatment zones.
  • the various treatment zones 4, 14, 18, 25 of the continuous-flow dishwasher 1 there are preferably fixed sensors 50, 51, 52, 53, which are arranged in the various treatment zones.
  • the respective installation positions of the sensors 50, 51, 52, 53 are shown as examples; depending on the other general conditions, the positions of the respective sensors 50, 51, 52, 53 are selected such that the values determined by them Temperatures correspond to the temperatures which the items 32 to be cleaned have when passing through the various treatment zones 4, 14, 18, 25 within the conveyor dishwasher 1.
  • the sensors 50, 51, 52 and 53 exchange measurement data with the controller 36 of the conveyor dishwasher 1.
  • the controller 36 which is assigned to the conveyor dishwasher 1, can either be an internal controller, i.e. arranged within the conveyor dishwasher 1, or an external controller 36, i.e. located outside the conveyor dishwasher 1.
  • the controller 36 comprises a microprocessor (CPU) 45 and a data memory 46. All functions relating to the program steps running in the conveyor dishwasher 1, i.e. also the process running within the conveyor dishwasher 1 for assessing the hygiene effect, are controlled via a main control line.
  • the controller 36 further comprises a measurement data acquisition unit 47, via which the temperature values recorded by the at least one stationary sensor 50, 51, 52, 53 are recorded and stored in a data memory 46.
  • the stationary sensors 50, 51, 52 and 53 are connected to the Figure 2
  • the line shown is connected to the control unit 36, via which the individual process steps of the continuous-flow dishwasher 1 are controlled.
  • the controller 36 controls the electrical power supply of pumps 8 and 15 via a power regulator, which can be connected upstream of each of them.
  • a power regulator can also be connected upstream of the fresh water pump, i.e., the second pump 15, via which the electrical power supply of the fresh water pump can be controlled.
  • the controller 36 stores the values for the heat equivalents within the data memory 46 provided therein, which are relevant either according to the NSF3 standard or according to the A 0 value method for determining or classifying the hygienic performance of a conveyor-type dishwasher 1.
  • the following A 0 values can be stored in the data memory 46 of the controller 36, in accordance with the prEN ISO 15883 standard expected in Europe:
  • the A 0 value shown in the table above is defined as the time equivalent in seconds during which a disinfection effect is exerted.
  • the A 0 value of a moist heat disinfection process indicates the killing of germs, specified as a time equivalent in seconds at a temperature transferred by the process to the product, such as the item 32 to be cleaned.
  • a permanently installed sensor 50, 51, 52, 53, which is used in a respective treatment zone 4, 14, 18, 25 of a conveyor dishwasher 1, can be calibrated to the temperature sensor used within the NSF3 standard test procedure or within the A 0 test procedure in such a way that the same heat equivalents as in the NSF3 standard procedure or in the A 0 test procedure can be determined via the control 36 within the conveyor dishwasher 1.
  • the heat equivalents currently achieved within a program step are determined by means of the sensors 50, 51, 52, 53 according to the invention mounted within the respective treatment zone 4, 14, 18, 25 or the sensors 40 not according to the invention mounted on the continuous transport device and the control 36 and are compared with the table values stored in the data memory 46, for example in the case of prEN ISO 15883-1 the values stored there.
  • the controller 36 can either increase the temperature of the rinsing solution stored in the rinsing solution tank, or the controller 36 can increase the temperature of the fresh water supplied within the final rinse zone 18 via the final rinse systems 20, 21 arranged there.
  • the controller 36 controls the corresponding power regulators assigned to the respective pumps 8, 15.
  • the drive of the conveyor device 3 can be influenced, for example, via the control system 36, so that it runs more slowly and thus transports the items 32 to be cleaned at a lower speed through the individual treatment zones of the continuous-flow dishwasher 1, so that the exposure time of the heat equivalents is extended, which ultimately contributes to ensuring or increasing the temperature acting on the items 32 to be cleaned or being cleaned.
  • the items 32 to be cleaned are transported to the next treatment zone 4, 14, 18, 25.
  • the determined values for the heat equivalents can be displayed on a display 48.
  • a further advantage that can be achieved with the method proposed according to the invention for assessing and ensuring the hygiene effect, which is implemented on a conveyor-type dishwasher 1, is that the conveyor-type dishwasher 1 actively monitors the hygiene of the items 32 to be cleaned. Irregularities in the washing operation, such as the introduction of a larger quantity of cold water into, for example, the rinse solution tank and a resulting drop in temperature within the washing zone 4, can be compensated for by suitable countermeasures initiated via the controller 36.
  • the controller 36 can be used to extend the final rinse process on the one hand, or to increase the temperature of the rinse solution tank by appropriately controlling a power regulator assigned to the heating element of the rinse solution tank in order to counteract the temperature drop caused by the cold water introduction.
  • the method proposed according to the invention can preferably be carried out at the Figure 2 implement the multi-tank dishwasher shown, designed as a continuous-flow dishwasher, which has at least one cleaning zone, a pump rinsing zone, a fresh water rinsing zone and, if appropriate, a drying zone.
  • the continuous-flow dishwasher 1 shown has a machine control system that has at least one microprocessor 45, a data memory 46, a measurement data acquisition device 47, and a display 48.
  • the temperatures within the at least one treatment zone 4, 14, 18, 25 are transmitted to the machine control system 36 via the sensors 27 or the wireless sensors 40 not according to the invention or the stationary sensors 50, 51, 52, and 53 according to the invention.
  • the temperatures within at least one of the treatment zones 4, 14, 18, 25 are previously detected by the wireless sensors 40 not according to the invention or the stationary sensors 50, 51, and 53 according to the invention, and the heat input to the items 32 to be cleaned in at least one of the treatment zones 4, 14, 18, 25 is determined in the machine control system 36 based on the previously determined temperature.
  • a comparison of the heat input occurring in at least one treatment zone 4, 14, 18, 25 with a predetermined heat input is then carried out.
  • either a variation in the transport speed of the wash ware 32 through the continuous-flow dishwasher 1 or a variation in the temperature ⁇ of at least one of the process parameters affecting the heat input can be carried out as a manipulated variable in a control loop for at least one of the treatment zones 4, 14, 18, 25.
  • the transport speed of the wash ware 32 can be increased or the temperature can be reduced in the relevant treatment zone 4, 14, 18, 25. If this is a heated treatment zone 4, 14, 18, 25, then, for example, in the case of a cleaning zone, a heating element installed in a tank can have its heating output reduced or the temperature can be reduced in a subsequent treatment zone - viewed in the conveying direction of the wash ware 32 through the treatment zones 4, 14, 18, 25. It is also possible to reduce the temperature in a treatment zone already passed through by the wash ware 32. of the treatment zones 4, 14, 18, 25 in order to optimize the required heating power to be supplied to the entire system of continuous-flow dishwasher 1.
  • the transport speed of the wash ware 32 through at least one of the treatment zones 4, 14, 18, 25 can be reduced via the machine control system 36.
  • the speed of the drive driving the conveyor device 3 can be reduced.
  • the transport of the wash ware 32 through the treatment zones 4, 14, 18, 25 in the conveying direction 3 can also be stopped via the machine control system 36 and resumed after a dwell time has elapsed.
  • this circumstance can also be simply displayed on the display 48 of the machine control system 36.
  • the heat input into at least one of the treatment zones 4, 14, 18, 25 can also be carried out depending on the residence time of the items to be cleaned 32 in the respective treatment zone 4, 14, 18, 25, for example by setting the restart time after a stop in the transport of the items to be cleaned 32 in the transport direction 2 through the continuous-flow dishwasher 1.
  • the specified heat inputs are stored either based on the heat equivalents (HUE) of the NSF3 standard or the A 0 values of EN 15883-1 Annex 1 or an arbitrarily defined relationship between the temperature ⁇ and the corresponding heat equivalents.
  • HUE heat equivalents
  • the transport speed of the material to be cleaned 32 in transport direction 2 through one of the treatment zones 4, 14, 18, 25 can be temporarily set to 0.
  • the fresh water flow supplied to the fresh water final rinse zone 18 can be varied with regard to the volume flow or with regard to the temperature of the fresh water 22 to be introduced into the fresh water final rinse zone 18.
  • the volume flow circulated there can also be increased or decreased to vary the temperature.
  • heating elements arranged in tanks 9 can be varied with regard to their heating output in order to vary the actual heat inputs in the wash zones 4.
  • the temperature of the air used to dry the material 32 to be cleaned can be changed depending on the comparison of the predetermined heat input with the actual heat input.
  • the Figure 2 The continuous-flow dishwasher 1 shown can be provided with an infrared radiator arranged behind the drying zone 25, an emitter emitting electromagnetic radiation or a microwave system or a short- or long-wave emitting device in order to create a further possibility, after passing through all treatment zones 4, 14, 18 and 25, of treating the items 32 to be cleaned, which have already passed through the aforementioned treatment zones, again with regard to the heat input acting on the items 32 to be washed.
  • the sensor is a sensor 40 which is not in accordance with the invention and which moves with the machine control system 36, it can be used to adjust the temperature in a treatment zone 4, 14, 18, 25 which has already been passed through by the items 32 to be cleaned and/or to predict the heat input on the basis of an extrapolation of the temperature values of a treatment zone 4, 14, 18, 25 which follows in the direction of transport of the items 32, which enables the continuous-flow dishwasher 1 to be operated in an energy-optimized manner.
  • the temperature is determined directly in the treatment zone or a change in a temperature gradient present in a heatable one of the treatment zones 4, 14, 18, 25 can be achieved.
  • the temperature can be adjusted in a treatment zone 4, 14, 18, 25 already passed through by the items 32 to be cleaned, and a forecast of the heat input can be made based on an extrapolation of the temperature values of the subsequent treatment zones 4, 14, 18, 25 as seen in the transport direction 2 of the items 32.

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  • Engineering & Computer Science (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Washing And Drying Of Tableware (AREA)

Claims (19)

  1. Procédé pour évaluer et garantir l'effet thermique hygiénique d'une machine de lavage à plusieurs cuves dans laquelle est disposé au moins un détecteur (40, 50, 51, 52, 53) qui transmet la température qui règne à l'intérieur d'au moins une zone de traitement (4, 14, 18, 25) à une commande (36) de la machine et en particulier à la commande de la machine de lavage à plusieurs cuves, le procédé présentant les étapes suivantes :
    a) détection de la température à l'intérieur d'au moins une des zones de traitement (4, 14, 18, 25) par le détecteur (40, 50, 51, 53),
    b) à l'aide de la température déterminée en a), détermination de l'apport de chaleur réalisé dans la ou les zones de traitement (4, 14, 18, 25) sur le matériel à laver,
    c) ensuite, comparaison de l'apport de chaleur réalisé dans la ou les zones de traitement (4, 14, 18, 25) à un apport de chaleur prédéterminé et
    d) en fonction du résultat de la comparaison des apports de chaleur réalisés à l'étape c) du procédé, modification de la vitesse de transport du produit à laver dans la machine de lavage à plusieurs cuves ou variation de la température ϑ dans au moins l'un des paramètres du procédé qui agissent sur les apports de chaleur en tant que grandeurs de réglage d'une boucle de régulation d'au moins l'une des zones de traitement (4, 14, 18, 25),
    un pronostic de l'apport de chaleur s'effectuant sur la base d'une extrapolation des valeurs de température d'une zone de traitement (4, 14, 18, 25) suivante dans la direction du transport du matériel à laver lors de la détection de la température par au moins un détecteur stationnaire.
  2. Procédé selon la revendication 1, caractérisé en ce qu'à l'étape c) du procédé, il détermine si l'apport de chaleur qui a eu lieu dans la ou les zones de traitement (4, 14, 18, 25) correspond à l'apport de chaleur prédéterminé, dépasse l'apport de chaleur prédéterminé ou n'atteint pas l'apport de chaleur prédéterminé.
  3. Procédé selon la revendication 2, caractérisé en ce que lorsque l'apport de chaleur prédéterminé est dépassé, la vitesse de transport du matériel à laver est augmentée en tant que grandeur de réglage.
  4. Procédé selon la revendication 2, caractérisé en ce que lorsque l'apport de chaleur prédéterminé est dépassé, un abaissement de température a lieu dans au moins une zone chauffée qui fait partie des zones de traitement (4, 14, 18, 25).
  5. Procédé selon la revendication 4, caractérisé en ce que la température est abaissée dans une zone de traitement suivante.
  6. Procédé selon la revendication 4, caractérisé en ce que la température est abaissée dans une des zones de traitement (4, 14, 18, 25) qui a déjà été traversée par le matériel à laver.
  7. Procédé selon la revendication 2, caractérisé en ce que lorsque l'apport de chaleur prédéterminé n'est pas atteint, la vitesse de transport du matériel à laver dans au moins une des zones de traitement (4, 14, 18, 25) est abaissée.
  8. Procédé selon la revendication 2, caractérisé en ce qu'un critère d'interruption est satisfait et le passage du matériel à laver dans les zones de traitement (4, 14, 18, 25) de la machine de lavage à plusieurs cuves est arrêté, et/ou en ce que cette situation est affichée.
  9. Procédé selon la revendication 1, caractérisé en ce que la détection de la température des zones de traitement (4, 14, 18, 25) s'effectue par des détecteurs stationnaires associés et en ce que le calcul de l'apport de chaleur dans les zones de traitement (4, 14, 18, 25) est effectué en fonction du chemin parcouru dans la zone par le matériel à laver et de la vitesse de la bande transporteuse.
  10. Procédé selon la revendication 10, caractérisé en ce que l'apport de chaleur dans au moins une des zones de traitement (4, 14, 18, 25) s'effectue en fonction du temps de séjour du matériel à laver dans la zone de traitement (4, 14, 18, 25) concernée.
  11. Procédé selon la revendication 1, caractérisé en ce que les apports de chaleur prédéterminés correspondent aux équivalents thermiques (HUE) de la norme NSF3 ou aux valeurs A0 de la norme EN 15883-1 annexe A d'une relation quelconque entre la température ϑ et les équivalents thermiques correspondants.
  12. Procédé selon la revendication 2, caractérisé en ce que lorsque l'apport de chaleur prédéterminé n'est pas atteint par l'apport de chaleur effectif, la vitesse de transport dans une des zones de traitement (4, 14, 18, 25) du matériel à laver est placée temporairement à 0.
  13. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, le volume d'un écoulement d'eau fraîche apporté dans une zone de rinçage à l'eau fraîche est modifié ou la température de l'eau apportée dans la zone de rinçage à l'eau fraîche est modifiée.
  14. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, le débit volumique de la recirculation à l'intérieur d'une zone de rinçage pompé est augmenté ou diminué.
  15. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, la puissance de chauffage des éléments chauffants installés dans une zone de lavage de la machine de lavage à plusieurs cuves est modifiée.
  16. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, la température de l'air présent à l'intérieur d'une zone de séchage des zones de traitement (4, 14, 18, 25) est modifiée.
  17. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, un apport supplémentaire de chaleur dans les zones de traitement (4, 14, 18, 25) a lieu au moyen d'un radiant à infrarouges disposé de préférence dans la zone de séchage ou en aval d'une zone de séchage dans la direction du transport du matériel à laver.
  18. Procédé selon la revendication 1, caractérisé en ce qu'en fonction du résultat de l'étape c) du procédé, un apport supplémentaire de chaleur dans les zones de traitement (4, 14, 18, 25) a lieu par rayonnement électromagnétique, par microondes, par ondes courtes ou ondes longues.
  19. Procédé selon la revendication 1, caractérisé en ce qu'au cas où la température est détectée au moyen d'au moins un détecteur associé solidairement à une zone de traitement (4, 14, 18, 25), une détermination de la température a lieu dans la ou les zones de traitement (4, 14, 18, 25) ou une modification du gradient de température qui règne dans une zone de traitement (4, 14, 18, 25) chauffée est réalisée.
EP07801699.5A 2006-08-23 2007-08-16 Procédé permettant d'évaluer et de garantir l'effet thermique d'hygiène dans un lave-vaisselle à plusieurs cuves Active EP2053959B2 (fr)

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DE102006039434A DE102006039434A1 (de) 2006-08-23 2006-08-23 Verfahren zur Beurteilung und Sicherstellung der thermischen Hygienewirkung in einer Mehrtankgeschirrspülmaschine
PCT/EP2007/007244 WO2008022741A1 (fr) 2006-08-23 2007-08-16 Procédé permettant d'évaluer et de garantir l'effet thermique d'hygiène dans un lave-vaisselle à plusieurs cuves

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WO2008022741A1 (fr) 2008-02-28
CN101460085B (zh) 2011-04-27
RU2009106044A (ru) 2010-08-27
RU2441569C2 (ru) 2012-02-10
CN101460085A (zh) 2009-06-17
EP2053959B1 (fr) 2013-05-15
US20080077281A1 (en) 2008-03-27
EP2053959A1 (fr) 2009-05-06
US7695568B2 (en) 2010-04-13
DE102006039434A1 (de) 2008-05-29

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