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JP3758657B2 - 厨 芥 Processing machine - Google Patents
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JP3758657B2 - 厨 芥 Processing machine - Google Patents

厨 芥 Processing machine Download PDF

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JP3758657B2
JP3758657B2 JP2003374140A JP2003374140A JP3758657B2 JP 3758657 B2 JP3758657 B2 JP 3758657B2 JP 2003374140 A JP2003374140 A JP 2003374140A JP 2003374140 A JP2003374140 A JP 2003374140A JP 3758657 B2 JP3758657 B2 JP 3758657B2
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drying
soot
lower temperature
stirring
drying chamber
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JP2004122128A (en
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聖一 上野
裕巳 前田
基道 三島
光康 小川
繁彦 下村
秀利 今井
忠 松代
義幸 東山
昌弘 木村
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Panasonic Corp
Panasonic Holdings Corp
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Matsushita Electric Industrial Co Ltd
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Description

本発明は、一般家庭や業務用の厨房で発生する厨芥を乾燥処理する厨芥処理機に関するものである。   The present invention relates to a cocoon processing machine for drying cocoons generated in general households and commercial kitchens.

従来の厨芥処理機を図11〜図14を用いて説明する。   A conventional soot processor will be described with reference to FIGS.

図11は、従来の厨芥処理機の機構構成を示しており、1は厨芥を収容して乾燥させる乾燥室、2は乾燥室1の上部を加熱する上部加熱手段、3は上部加熱手段2で発生した熱を厨芥に伝える乾燥ファン、4は乾燥室1の上部温度を検知する上部温度検知手段、5は乾燥室1の下部を加熱する下部加熱手段、6乾燥室1の下部温度を検知する下部温度検知手段、7は乾燥室1内の厨芥を撹拌する撹拌手段、8は乾燥室1内の硬い厨芥を撹拌手段7で挟みつけて粉砕する凸部、9は外気を乾燥室1内に吸気する吸気ファン、10は厨芥から発生した水蒸気を排気する排気口、11は乾燥室1外へ厨芥を排出する排出口、12は排出口11を閉塞する排出口扉、13は排出口11の全開を検知する排出口開検知手段、14は排出口11の全閉を検知する排出口閉検知手段、15は排出口扉12の開閉を電動で行なう電動開閉手段である。   FIG. 11 shows a mechanism configuration of a conventional soot processing machine, wherein 1 is a drying chamber for storing and drying soot, 2 is an upper heating means for heating the upper part of the drying chamber 1, and 3 is an upper heating means 2. A drying fan that transmits the generated heat to the basket, 4 is an upper temperature detecting means for detecting the upper temperature of the drying chamber 1, 5 is a lower heating means for heating the lower portion of the drying chamber 1, and 6 is used to detect the lower temperature of the drying chamber 1. Lower temperature detection means, 7 is an agitation means for agitating the soot in the drying chamber 1, 8 is a convex part for sandwiching and grinding the hard soot in the drying chamber 1 with the agitating means 7, and 9 is the outside air in the drying chamber 1 An intake fan for intake air, 10 is an exhaust port for exhausting water vapor generated from the soot, 11 is an exhaust port for exhausting soot out of the drying chamber 1, 12 is an exhaust door for closing the exhaust port 11, and 13 is an exhaust port 11 Discharge port opening detection means for detecting full open, 14 is for detecting whether the discharge port 11 is fully closed Outlet closing detecting means for, 15 is an electric opening and closing means for an electric opening and closing of the outlet door 12.

図12は、従来の厨芥処理機の排出口11の近傍の機構構成を示しており、11は排出口、12は排出口11を閉塞する排出口扉、13は排出口11の全開を検知する排出口開検知手段、14は排出口11の全閉を検知する排出口閉検知手段、16は排出口11が全開状態のとき排出口開検知手段13をONし、排出口11が全閉状態のとき排出口閉検知手段14をONするレバーで、排出口扉12に取り付けられ、固定されている。   FIG. 12 shows a mechanism configuration in the vicinity of the discharge port 11 of the conventional slag processor, 11 is a discharge port, 12 is a discharge door that closes the discharge port 11, and 13 is a fully open detection of the discharge port 11. The discharge port open detection means, 14 is a discharge port close detection means for detecting the full closure of the discharge port 11, 16 is the discharge port open detection means 13 when the discharge port 11 is fully open, and the discharge port 11 is fully closed. At this time, a lever that turns on the outlet closing detection means 14 is attached to the outlet door 12 and fixed.

図13は、従来の厨芥処理機の制御構成を示しており、17は上部温度検知手段4と下部温度検知手段6で検知した温度より、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン9の制御を行なう制御手段である。   FIG. 13 shows a control configuration of a conventional slag processor. Reference numeral 17 denotes an upper heating means 2, a drying fan 3, a lower heating means 5, based on the temperatures detected by the upper temperature detection means 4 and the lower temperature detection means 6. Control means for controlling the stirring means 7 and the intake fan 9.

乾燥室1に収納された厨芥の成分を、水分が75%、固形物が25%の構成比とし、厨芥の重量は、少量の場合は15キログラムで、多量の場合は30キログラムとする。また、厨芥にふくまれる水分は、厨芥が少量の場合は厨芥の重量15キログラムの75%で11.25キログラム、多量の場合は厨芥の重量30キログラムの75%で22.5キログラムとなる。そして、厨芥にふくまれる固形物は、厨芥が少量の場合は厨芥の重量15キログラムの25%で3.75キログラム、多量の場合は厨芥の重量30キログラムの25%で7.5キログラムとなる。   The component of the cocoon stored in the drying chamber 1 is composed of 75% moisture and 25% solids, and the weight of the cocoon is 15 kilograms for a small amount and 30 kilograms for a large amount. In addition, when the amount of the cocoon is small, the moisture contained in the cocoon is 11.25 kg at 75% of the cocoon weight of 15 kg, and when the amount is large, it is 22.5 kg at 75% of the cocoon weight of 30 kg. The solid matter contained in the koji is 3.75 kg at 25% of the weight of 15 kg of koji when the amount of koji is small, and 7.5 kg at 25% of the weight of koji of 30%.

上部温度検知手段4で検知した温度を上部温度、下部温度検知手段6で検知した温度を下部温度と称するものとする。   The temperature detected by the upper temperature detecting means 4 is called the upper temperature, and the temperature detected by the lower temperature detecting means 6 is called the lower temperature.

図14は、厨芥が少量の場合の上部温度特性(a)を、厨芥が少量の場合の下部温度特性(b)を、厨芥が少量の場合の蒸発量特性(c)を、厨芥が多量の場合の上部温度特性(d)を、厨芥が多量の場合の下部温度特性(e)を、厨芥が多量の場合の蒸発量特性(f)を示している。   FIG. 14 shows the upper temperature characteristic (a) when the amount of soot is small, the lower temperature characteristic (b) when the amount of soot is small, and the evaporation characteristic (c) when the amount of soot is small. The upper temperature characteristic (d) in the case of the case, the lower temperature characteristic (e) when the amount of soot is large, and the evaporation amount characteristic (f) when the amount of soot is large are shown.

運転処理は乾燥処理と冷却処理と排出処理で構成されており、運転処理の開始は乾燥処理の開始より始まるものとする。   The operation process includes a drying process, a cooling process, and a discharge process, and the start of the operation process starts from the start of the drying process.

撹拌手段7は乾燥処理中と冷却処理中は、撹拌時間は正転45秒、停止5秒、逆転45秒、停止5秒となるようにして、回転速度は毎分10回転としている。また、硬い厨芥は撹拌手段7と凸部8の間に挟みつけて粉砕するものとする。   During the drying process and the cooling process, the stirring means 7 has a stirring time of 45 seconds for forward rotation, 5 seconds for stop, 45 seconds for reverse rotation, and 5 seconds for stop, and a rotation speed of 10 rotations per minute. Further, the hard soot is sandwiched between the stirring means 7 and the convex portion 8 and pulverized.

乾燥ファン3と吸気ファン9は、乾燥処理中と冷却処理中に回転させるものとする。また、乾燥ファン3の風量はQ2とする。   The drying fan 3 and the intake fan 9 are rotated during the drying process and the cooling process. The air volume of the drying fan 3 is Q2.

厨芥を収納して乾燥処理するためには、乾燥室1には耐熱性、耐腐食性、耐久性について優れた特性を要求されるため、ステンレス鋼等の金属材料を構成材質として用いるものとする。   In order to store and dry the soot, the drying chamber 1 is required to have excellent characteristics of heat resistance, corrosion resistance, and durability. Therefore, a metal material such as stainless steel is used as a constituent material. .

乾燥処理中は、上部加熱手段2は常にONするものとし、下部加熱手段5は下部温度が設定温度110℃になるようにON/OFF制御している。   During the drying process, the upper heating means 2 is always turned on, and the lower heating means 5 is ON / OFF controlled so that the lower temperature becomes the set temperature 110 ° C.

厨芥から発生する水蒸気は、排気口10を通過して乾燥室1の外へ排気される時、上部加熱手段2と下部加熱手段5で発生した熱の一部を乾燥室1から出す作用がある。そして、乾燥処理の経過と共に生ごみから発生する水蒸気が減る乾燥処理の末期になると、乾燥室1から出て行く熱量も小さくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。そこで、上部温度が150℃以上になったら乾燥処理が終了したと判断して上部加熱手段2と下部加熱手段5をOFFし、上部温度、下部温度を下げる冷却処理に進むものとする。   When the steam generated from the soot passes through the exhaust port 10 and is exhausted out of the drying chamber 1, the steam generated from the upper heating means 2 and the lower heating means 5 is partly discharged from the drying chamber 1. . Then, at the end of the drying process in which water vapor generated from the garbage is reduced with the progress of the drying process, the amount of heat coming out of the drying chamber 1 is reduced, so that the upper temperature rises even when the lower heating means 5 is turned off. become. Therefore, when the upper temperature reaches 150 ° C. or more, it is determined that the drying process is finished, and the upper heating means 2 and the lower heating means 5 are turned off, and the process proceeds to a cooling process for lowering the upper temperature and the lower temperature.

次に、上部温度が60℃以下になったら、乾燥ファン3、撹拌手段7、吸気ファン9をOFFして、冷却処理を終了するものとする。   Next, when the upper temperature becomes 60 ° C. or less, the drying fan 3, the stirring means 7, and the intake fan 9 are turned off, and the cooling process is finished.

冷却処理終了後、排出処理に進む。排出処理は、電動開閉手段15で排出口扉12を動かして排出口11を全開にし、撹拌手段7を撹拌すると、乾燥室1内の厨芥は排出口11より排出される。1分間で1キログラムの排出能力があり、排出処理中の撹拌時間を6分間にするものとする。   After the cooling process is completed, the process proceeds to the discharge process. In the discharging process, when the discharge opening 11 is fully opened by moving the discharge opening door 12 with the electric opening / closing means 15 and the stirring means 7 is stirred, the soot in the drying chamber 1 is discharged from the discharge opening 11. The discharge capacity is 1 kilogram per minute, and the stirring time during the discharge process is 6 minutes.

以上の構成における作用は以下の通りである。電源スイッチ(図示せず)がONされると、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン9がONになる。撹拌手段7は周期的にON/OFFを繰り返して厨芥を撹拌し、厨芥にムラなく熱が伝わるようにしている。また、硬い厨芥は撹拌手段7と凸部8の間に挟みつけて粉砕している。   The operation in the above configuration is as follows. When a power switch (not shown) is turned on, the upper heating means 2, the drying fan 3, the lower heating means 5, the stirring means 7, and the intake fan 9 are turned on. The agitation means 7 is periodically turned on and off to agitate the soot so that heat can be transmitted to the soot without any unevenness. Further, the hard soot is sandwiched between the stirring means 7 and the convex portion 8 and pulverized.

乾燥ファン3は上部加熱手段2で発生した熱を厨芥に伝えている。   The drying fan 3 transmits heat generated by the upper heating means 2 to the bag.

時間の経過により乾燥室1の上部温度と下部温度は上昇し、厨芥が少量の場合は図14の時間t1に於いて、また多量の場合は図14の時間t2に於いて下部温度が設定温度の110℃に到達し、上部温度は120℃となっている。   Over time, the upper and lower temperatures of the drying chamber 1 rise. When the amount of soot is small, the lower temperature is set at the time t1 in FIG. 14, and when the amount is large, the lower temperature is set at the time t2 in FIG. The top temperature is 120 ° C.

厨芥に含まれる水分の気化が始まり、厨芥が少量の場合は図14の時間t1から、多量の場合は図14の時間t2から蒸発量が大きくなっていく。以後、厨芥の乾燥度合いが進行していく。厨芥から気化する水蒸気が多い間は、水蒸気と共に乾燥室1内の熱も排気口10から乾燥室1の外へ排気されるため、上部加熱手段2がONのままでも上部温度は120℃に安定している。   The evaporation of water contained in the soot starts, and the evaporation amount increases from time t1 in FIG. 14 when the soot is small, and from time t2 in FIG. 14 when the soot is large. Thereafter, the degree of drying of the koji progresses. While there is a lot of water vaporized from the soot, the heat in the drying chamber 1 is exhausted from the exhaust port 10 to the outside of the drying chamber 1 together with the water vapor, so that the upper temperature is stable at 120 ° C. even when the upper heating means 2 remains ON. is doing.

厨芥の乾燥度合いが進行し、厨芥から気化する水蒸気が少なくなると、水蒸気と共に排気される乾燥室1内の熱量も少なくなり、上部加熱手段2で発生した熱は乾燥室1内に残りやすくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。   As the degree of drying of the soot progresses and the amount of water vapor evaporated from the soot decreases, the amount of heat in the drying chamber 1 exhausted together with the water vapor also decreases, and the heat generated by the upper heating means 2 tends to remain in the drying chamber 1. Even if the lower heating means 5 is turned off, the upper temperature rises.

また、乾燥室1はステンレス鋼等の金属材料で構成されており、金属であるため比熱が小さく、120℃等の低温状態では気化現象が発生しないので、120℃を超えてもどんどん温度が上昇する。   In addition, the drying chamber 1 is made of a metal material such as stainless steel, and since it is a metal, the specific heat is small and the vaporization phenomenon does not occur in a low temperature state such as 120 ° C. To do.

時間の経過により、厨芥が少量の場合は図14の時間t5に於いて水分の蒸発量は11.25キログラムになり、多量の場合は図14の時間t10に於いて水分の蒸発量は22.5キログラムになる。そして、この時点で、上部温度は150℃になったので上部加熱手段2をOFFして乾燥処理を終了し、上部温度、下部温度を下げる冷却処理に進む。以後、上部加熱手段2がOFFになったので、上部温度、下部温度は徐々に低下していく。   With the passage of time, when the amount of soot is small, the amount of water evaporated is 11.25 kilograms at time t5 in FIG. 14, and when the amount is large, the amount of water evaporated is 22.2 at time t10 in FIG. 5 kilograms. At this time, since the upper temperature has reached 150 ° C., the upper heating means 2 is turned off to end the drying process, and the process proceeds to a cooling process for lowering the upper temperature and the lower temperature. Thereafter, since the upper heating means 2 is turned off, the upper temperature and the lower temperature gradually decrease.

さらに時間が経過し、厨芥が少量の場合は図14の時間t9に於いて、また多量の場合は図14の時間t14に於いて、上部温度は60℃となり、乾燥ファン3、撹拌手段7、吸気ファン9をOFFして、冷却処理を終了させる。   Furthermore, when time passes and the amount of soot is small, at time t9 in FIG. 14 and when the amount is large, the upper temperature becomes 60 ° C. at time t14 in FIG. 14, and the drying fan 3, the stirring means 7, The intake fan 9 is turned off to end the cooling process.

冷却処理終了時点で、厨芥に含まれていた水分が全てなくなり、固形物のみになるので、厨芥が少量の場合は3.75キログラムに、多量の場合は7.5キログラムに減量される。   At the end of the cooling process, all the moisture contained in the koji is lost and only solids are present, so the amount is reduced to 3.75 kg when the koji is small and 7.5 kg when the koji is large.

冷却処理終了後は、電動開閉手段15で排出口扉12を動かす。排出口扉12が動き出すと排出口11が開き始め、排出口扉12に取り付けられたレバー16も動くので、排出口閉検知手段14がONからOFFになる。   After completion of the cooling process, the outlet door 12 is moved by the electric opening / closing means 15. When the discharge port door 12 starts to move, the discharge port 11 begins to open, and the lever 16 attached to the discharge port door 12 also moves, so that the discharge port closing detection means 14 turns from ON to OFF.

排出口11の開き度合いが進行し、排出口開検知手段13がOFFからONになり排出口11が全開したので、電動開閉手段15をOFFして排出口扉12の動作を止める。   Since the degree of opening of the discharge port 11 has progressed and the discharge port open detection means 13 has been turned from OFF to ON and the discharge port 11 has been fully opened, the electric opening / closing means 15 is turned OFF to stop the operation of the discharge port door 12.

次に、撹拌手段7を撹拌すると、乾燥室1内の厨芥は排出口11より排出される。撹拌手段7を6分間撹拌させて排出を行なっていた。   Next, when the stirring means 7 is stirred, the soot in the drying chamber 1 is discharged from the discharge port 11. The stirring means 7 was stirred for 6 minutes and discharged.

しかしながら上記従来の構成では、厨芥が少量の場合は図14の時間t1〜t5で、多量の場合は図14の時間t2〜t10で、下部温度が設定温度の110℃より高くなったら下部加熱手段5をOFFしているが、OFFしても暫くの間は下部温度が上昇する。この下部加熱手段5をOFFしても下部温度が上昇する現象をオーバーシュートと称し、厨芥が少量の場合は図14のb1、多量の場合は図14のe1で共に大きくなっている。このオーバーシュートで厨芥が焦げ付くという問題点を有していた。   However, in the above-described conventional configuration, when the amount of soot is small, it is from time t1 to t5 in FIG. 14, and when it is large, from time t2 to t10 in FIG. 5 is turned off, but even if it is turned off, the lower temperature rises for a while. The phenomenon in which the lower temperature rises even when the lower heating means 5 is turned off is referred to as overshoot, and both increase in b1 in FIG. 14 when the amount of soot is small and e1 in FIG. 14 when the amount of soot is large. This overshoot has the problem of scorching.

また、乾燥処理に於いて、厨芥の量に関係なく撹拌手段7の撹拌時間を一定に設定しているので、厨芥から発生する水分の蒸発量は単位時間当たりで同じになる。また、厨芥が少量の場合と多量の場合とでは、重量に2倍の差が有り、厨芥の重量差が2倍であれば厨芥に含まれる水分も2倍になる。このため、厨芥に含まれる水分差が2倍であれば水分の蒸発に要する時間も2倍になり、厨芥から水分が蒸発する期間は、厨芥が少量の場合は図14の時間t1〜t5で、多量の場合は図14の時間t2〜t10となっている。また、乾燥処理の終了時間は厨芥が少量の場合は図14の時間t5であるが、多量の場合は図14の時間t5より長い時間t10となり、厨芥の量が多くなると乾燥処理時間が伸びるという問題点を有していた。   In the drying process, since the stirring time of the stirring means 7 is set to be constant regardless of the amount of soot, the evaporation amount of water generated from the soot is the same per unit time. In addition, there is a two-fold difference in weight between a small amount and a large amount of soot. If the weight difference of the soot is double, the moisture contained in the soot is doubled. For this reason, if the moisture difference contained in the soot is doubled, the time required for the water to evaporate is also doubled, and the period of time during which the water evaporates is from time t1 to t5 in FIG. In the case of a large amount, the time is t2 to t10 in FIG. In addition, the end time of the drying process is time t5 in FIG. 14 when the amount of soot is small, but when the amount is large, the time t10 is longer than the time t5 in FIG. 14, and the drying process time increases when the amount of soot increases. Had problems.

また、乾燥処理に於いて、厨芥の量に関係なく撹拌手段7の撹拌速度を一定に設定しているので、撹拌手段7のトルク力も一定となり、硬い厨芥の粉砕がし難いという問題点を有していた。   Further, in the drying process, the stirring speed of the stirring means 7 is set to be constant regardless of the amount of soot, so that the torque force of the stirring means 7 is also constant and it is difficult to grind hard soot. Was.

また、乾燥処理の終了まで乾燥ファン3を回転させ、撹拌手段7の撹拌動作を行なっているため、乾燥処理の終了近くで乾燥した厨芥が舞い上がり、排気口10に詰まって排気の妨げとなり、乾燥率が低下するという問題点を有していた。   Further, since the drying fan 3 is rotated until the drying process is completed and the stirring operation of the stirring unit 7 is performed, the dried soot rises near the end of the drying process, and the exhaust port 10 is clogged and hinders exhaustion. There was a problem that the rate decreased.

また、排出処理に於いて、厨芥の量に関係なく、1分間で1キログラムの排出能力がある撹拌手段7を6分間動作させるので、6キログラムの厨芥の排出が可能であるが、厨芥が多量で7.5キログラムの場合は、1.5キログラムの厨芥が乾燥室1内に残るという問題点を有していた。   Moreover, in the discharge process, the stirring means 7 having a discharge capacity of 1 kilogram per minute is operated for 6 minutes regardless of the amount of soot, so that 6 kilograms of soot can be discharged. In the case of 7.5 kilograms, there was a problem that 1.5 kilograms of soot remained in the drying chamber 1.

本発明は、乾燥処理時間を短縮した厨芥処理機を提供することを目的とする。   An object of this invention is to provide the soot processing machine which shortened the drying processing time.

上記目的を達成するための本発明は、厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、前記乾燥室から厨芥を排出する排出口と、乾燥処理中には前記排出口を閉塞する排出口扉とを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、乾燥終了後に前記排出口扉を開いて前記厨芥の排出を行なう際、前記複数の下部温度検知手段で検知した温度差に応じて、前記撹拌手段の撹拌時間を変更する厨芥処理機で、乾燥処理時間を短縮することができる。 To achieve the above object, the present invention provides a drying chamber for drying the soot, a stirring means for stirring the soot, a lower temperature detecting means for detecting a lower temperature of the drying chamber, and discharging the soot from the drying chamber. A plurality of outlets for closing the outlets during the drying process, and a plurality of the lower temperature detecting means are arranged at different mounting heights, and the outlet doors are opened after drying. Thus, when discharging the soot, the drying processing time can be shortened by a soot processor that changes the stirring time of the stirring means according to the temperature difference detected by the plurality of lower temperature detecting means.

本発明によれば、乾燥処理時間を短縮することで、経時的な電力量を削減した厨芥処理機を提供できる。   ADVANTAGE OF THE INVENTION According to this invention, the drought processing machine which reduced the electric energy with time can be provided by shortening drying processing time.

1の発明は、厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、前記乾燥室から厨芥を排出する排出口と、乾燥処理中には前記排出口を閉塞する排出口扉とを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、乾燥終了後に前記排出口扉を開いて前記厨芥の排出を行なう際、前記複数の下部温度検知手段で検知した温度差に応じて、前記撹拌手段の撹拌時間を変更するもので、前記厨芥の量の多少に合わせて前記厨芥の排出時間を変更することができ、乾燥処理時間を短縮することができる。 The first invention is a drying chamber for drying the soot, a stirring means for stirring the soot, a lower temperature detecting means for detecting a lower temperature of the drying chamber, a discharge port for discharging the soot from the drying chamber, A discharge door that closes the discharge port during the drying process, and a plurality of the lower temperature detection means are arranged at different mounting heights, and after the drying is finished, the discharge port door is opened to discharge the soot. when performing, according to the temperature difference detected by the plurality of lower temperature detecting means, it intended to change the stirring time of the stirring means, to change the discharge time of the garbage according to some amount of the garbage can be, it may be shortened the drying process time.

2の発明は、厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段とを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より、乾燥処理の終了時期を予測し、前記予測した終了時期に近づいたら、撹拌手段の撹拌時間を変更するもので、乾燥した前記厨芥の舞い上がりを防ぐことができる。 2nd invention is equipped with the drying chamber which dries a soot, the stirring means which stirs the said soot, and the lower temperature detection means which detects the lower temperature of the said drying chamber, The said lower temperature detection means is the attachment height. Are arranged differently, predicting the end timing of the drying process from the temperature difference detected by the plurality of lower temperature detecting means, and when approaching the predicted end time, the stirring time of the stirring means is changed. It is possible to prevent the dried cocoon from flying up.

3の発明は、厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、前記乾燥室を加熱する加熱手段と、前記加熱手段で発生した熱を厨芥に伝える乾燥ファンとを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より乾燥処理の終了時期を予測し、前記予測した終了時期に近づいたら、前記乾燥ファンの風量を小さくするもので、乾燥した前記厨芥の舞い上がりを防ぐことができる。 According to a third aspect of the invention, there is provided a drying chamber for drying the soot, a stirring means for stirring the soot, a lower temperature detecting means for detecting a lower temperature of the drying chamber, a heating means for heating the drying chamber, and the heating A drying fan for transferring heat generated by the means to the bag, and a plurality of the lower temperature detecting means are arranged at different mounting heights, and the drying process is completed based on the temperature difference detected by the plurality of lower temperature detecting means. When the time is predicted and the predicted end time is approached, the air volume of the drying fan is reduced, and the rising of the dried soot can be prevented.

4の発明は、厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、乾燥処理の終了時期を表示する表示手段を備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より乾燥処理の終了時期を予測するとともに、前記予測した乾燥処理の終了時期を、前記表示手段に表示するもので、使用性を向上できる。 A fourth invention comprises a drying chamber for drying the garbage, a stirring means for stirring the garbage, and the lower the temperature detection means for detecting the temperature of the lower part of the drying chamber, and display means for displaying the end time of the drying process A plurality of the lower temperature detecting means are arranged with different mounting heights, predicting the end timing of the drying process from the temperature difference detected by the plurality of lower temperature detecting means, and ending the predicted drying process By displaying the time on the display means, usability can be improved.

(実施の形態1)
以下、本発明の第1の実施の形態を図1〜図3を用いて説明する。まず、本発明の構成について説明する。
(Embodiment 1)
Hereinafter, a first embodiment of the present invention will be described with reference to FIGS. First, the configuration of the present invention will be described.

図1は、厨芥処理機の機構構成を示しており、1は厨芥を収容して乾燥させる乾燥室で、乾燥室1の底部は断面が半円状となるようにしている。2は乾燥室1の上部を加熱する上部加熱手段、3は上部加熱手段2で発生した熱を厨芥に伝える乾燥ファンで、乾燥室1内を循環させる空気流を発生させる。4は乾燥室1の上部温度を検知する上部温度検知手段、5は乾燥室1の下部を加熱する下部加熱手段、6は乾燥室1の下部温度を検知する下部温度検知手段、7は乾燥室1内の厨芥を撹拌する撹拌手段で、乾燥室1内を水平方向に延びる回転軸に対し放射状に取り付けた撹拌棒からなり、回転軸を回転させることで撹拌棒の先に取り付けた羽根部が乾燥室1の底部に沿って移動し、乾燥室1内の厨芥を撹拌する。9は外気を乾燥室1内に吸気する吸気ファン、10は厨芥から発生した水蒸気を排気する排気口、18は下部温度検知手段6のやや上部に取り付けられている第2の下部温度検知手段である。   FIG. 1 shows a mechanism configuration of a cocoon processing machine, wherein 1 is a drying chamber for storing and drying the cocoon, and the bottom of the drying chamber 1 has a semicircular cross section. Reference numeral 2 denotes an upper heating means for heating the upper part of the drying chamber 1, and 3 denotes a drying fan for transferring heat generated by the upper heating means 2 to the basket, which generates an air flow circulating in the drying chamber 1. 4 is an upper temperature detecting means for detecting the upper temperature of the drying chamber 1, 5 is a lower heating means for heating the lower portion of the drying chamber 1, 6 is a lower temperature detecting means for detecting the lower temperature of the drying chamber 1, and 7 is a drying chamber. The stirring means that stirs the soot in 1 is composed of a stirring rod that is radially attached to the rotating shaft extending in the horizontal direction in the drying chamber 1, and the blade portion attached to the tip of the stirring rod by rotating the rotating shaft is It moves along the bottom of the drying chamber 1 and stirs the soot in the drying chamber 1. 9 is an intake fan for sucking outside air into the drying chamber 1, 10 is an exhaust port for exhausting water vapor generated from the soot, and 18 is a second lower temperature detecting means attached slightly above the lower temperature detecting means 6. is there.

図2は、厨芥処理機の制御構成を示しており、19は上部温度検知手段4で検知した温度より、上部加熱手段2と吸気ファン9の制御を行ない、下部温度検知手段6、第2の下部温度検知手段18で検知した温度より、乾燥ファン3と下部加熱手段5と撹拌手段7の制御を行なう第2の制御手段である。   FIG. 2 shows a control configuration of the soot processing machine. Reference numeral 19 controls the upper heating means 2 and the intake fan 9 based on the temperature detected by the upper temperature detection means 4, and the lower temperature detection means 6 and the second temperature detection means 6. This is a second control means for controlling the drying fan 3, the lower heating means 5 and the stirring means 7 based on the temperature detected by the lower temperature detection means 18.

上部温度検知手段4で検知した温度を上部温度、下部温度検知手段6で検知した温度を下部温度、第2の下部温度検知手段18で検知した温度を第2の下部温度と称するものとする。   The temperature detected by the upper temperature detecting means 4 is called the upper temperature, the temperature detected by the lower temperature detecting means 6 is called the lower temperature, and the temperature detected by the second lower temperature detecting means 18 is called the second lower temperature.

図3は、第1の実施の形態の上部温度特性(a)を、第1の実施の形態の下部温度特性(b)を、第1の実施の形態の第2の下部温度特性(c)を、従来例の下部温度特性(d)示している。   FIG. 3 shows the upper temperature characteristic (a) of the first embodiment, the lower temperature characteristic (b) of the first embodiment, and the second lower temperature characteristic (c) of the first embodiment. The lower temperature characteristic (d) of the conventional example is shown.

運転処理は乾燥処理と冷却処理と排出処理で構成されており、運転処理の開始は乾燥処理の開始より始まるものとする。   The operation process includes a drying process, a cooling process, and a discharge process, and the start of the operation process starts from the start of the drying process.

乾燥処理中は、上部加熱手段2は図3の時間0〜t3までは常にONし、図3の時間t3以後では下部温度、第2の下部温度の両方が設定温度110℃未満になったらONし、下部温度、第2の下部温度の少なくとも1つが110℃以上になったらOFFするように制御するものとする。また、下部加熱手段5は下部温度、第2の下部温度の両方が設定温度110℃未満になったらONし、下部温度、第2の下部温度の少なくとも1つが110℃以上になったらOFFするように制御するものとする。   During the drying process, the upper heating means 2 is always turned on from time 0 to t3 in FIG. 3, and is turned on when both the lower temperature and the second lower temperature are below the set temperature 110 ° C. after time t3 in FIG. Then, control is performed so that the power is turned off when at least one of the lower temperature and the second lower temperature reaches 110 ° C. or more. The lower heating means 5 is turned on when both the lower temperature and the second lower temperature are lower than the set temperature 110 ° C., and is turned off when at least one of the lower temperature and the second lower temperature is 110 ° C. or higher. Shall be controlled.

撹拌手段7は、撹拌時間は正転45秒、停止5秒、逆転45秒、停止5秒となるようにして、回転速度は毎分10回転になるようにするものとする。乾燥ファン3と吸気ファン8は、常時回転させるものとする。   The stirring means 7 is set so that the stirring time is 45 seconds for forward rotation, 5 seconds for stop, 45 seconds for reverse rotation, and 5 seconds for stop, and the rotation speed is 10 rotations per minute. The drying fan 3 and the intake fan 8 are always rotated.

厨芥を収納して乾燥処理するためには、乾燥室1には耐熱性、耐腐食性、耐久性について優れた特性を要求されるため、ステンレス鋼等の金属材料を構成材質として用いるものとする。   In order to store and dry the soot, the drying chamber 1 is required to have excellent characteristics of heat resistance, corrosion resistance, and durability. Therefore, a metal material such as stainless steel is used as a constituent material. .

以上の構成における作用は以下の通りである。電源スイッチ(図示せず)がONされると、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン8がONになる。撹拌手段7は周期的にON/OFFを繰り返して厨芥を撹拌し、厨芥にムラなく熱が伝わるようにしている。   The operation in the above configuration is as follows. When a power switch (not shown) is turned on, the upper heating means 2, the drying fan 3, the lower heating means 5, the stirring means 7 and the intake fan 8 are turned on. The agitation means 7 is periodically turned on and off to agitate the soot so that heat can be transmitted to the soot without any unevenness.

乾燥ファン3は上部加熱手段2で発生した熱を厨芥に伝えている。   The drying fan 3 transmits heat generated by the upper heating means 2 to the bag.

時間の経過により乾燥室1の上部温度と下部温度は上昇し、図3の時間t2に於いて下部温度と第2の下部温度が設定温度の110℃に到達し、上部温度は120℃となっている。   Over time, the upper temperature and lower temperature of the drying chamber 1 rise, and at time t2 in FIG. 3, the lower temperature and the second lower temperature reach the set temperature of 110 ° C., and the upper temperature reaches 120 ° C. ing.

図3の時間t2〜t3に於いて、第1の実施の形態の上部温度(a)の最高温度はa1、第1の実施の形態の下部温度(b)、第2の下部温度(c)の最高温度はb1であり、従来例の下部温度(d)の最高温度はd1である。   At time t2 to t3 in FIG. 3, the maximum temperature of the upper temperature (a) of the first embodiment is a1, the lower temperature (b) of the first embodiment, and the second lower temperature (c). The maximum temperature is b1, and the maximum temperature of the lower temperature (d) in the conventional example is d1.

下部加熱手段5は、実施の形態1では下部温度と第2の下部温度の少なくとも片方又は両方が設定温度の110℃以上になるとOFFするが、従来例では下部温度のみが設定温度の110℃になるとOFFされるため、従来例より実施の形態1の方がOFF時間が長くなり、オーバーシュートを小さくできるので、図3のb1はd1より低くなる。   In the first embodiment, the lower heating means 5 is turned off when at least one of the lower temperature and the second lower temperature becomes 110 ° C. or higher of the set temperature, but in the conventional example, only the lower temperature is set to 110 ° C. of the set temperature. In this case, since the OFF time is longer in the first embodiment than in the conventional example and the overshoot can be reduced, b1 in FIG. 3 is lower than d1.

厨芥から気化した水蒸気が乾燥室1から排気口10を通って乾燥室1の外へ出る際、上部加熱手段2で発生した熱の一部を乾燥室1の外に出す作用があるが、図3の時間t3になると厨芥の乾燥度合いが進み、厨芥から気化する水蒸気が減り、上部加熱手段2で発生した熱が乾燥室1内に残りやすくなり、上部加熱手段2で発生した熱もオーバーシュートが大きくなる。この上部加熱手段2で発生した熱の残りは乾燥室1を構成している金属材質を伝って下部温度検知手段6、第2の下部温度検知手段18に届きやすくなり、下部温度、第2の下部温度を上昇させる作用がある。   When the water vapor evaporated from the soot goes out of the drying chamber 1 from the drying chamber 1 through the exhaust port 10, there is an action of releasing a part of the heat generated by the upper heating means 2 to the outside of the drying chamber 1. At time t3 of 3, the degree of drying of the soot advances, the water vapor evaporated from the soot decreases, the heat generated by the upper heating means 2 tends to remain in the drying chamber 1, and the heat generated by the upper heating means 2 also overshoots. Becomes larger. The remainder of the heat generated by the upper heating means 2 is easily transmitted to the lower temperature detecting means 6 and the second lower temperature detecting means 18 through the metal material constituting the drying chamber 1, and the lower temperature, the second It has the effect of raising the bottom temperature.

つまり、下部温度、第2の下部温度がオーバーシュートしやすくなるので、オーバーシュートを防ぐため、図3の時間t3以後は、下部温度、第2の下部温度が設定温度110℃に安定するように上部加熱手段2をON/OFF制御している。   That is, since the lower temperature and the second lower temperature are likely to overshoot, in order to prevent the overshoot, the lower temperature and the second lower temperature are stabilized at the set temperature 110 ° C. after time t3 in FIG. The upper heating means 2 is ON / OFF controlled.

図3の時間t3以後に於いて、第1の実施の形態の上部温度(a)の最高温度はa2、第1の実施の形態の下部温度(b)、第2の下部温度(c)の最高温度はb2である。   After time t3 in FIG. 3, the maximum temperature of the upper temperature (a) of the first embodiment is a2, the lower temperature (b) of the first embodiment, and the second lower temperature (c). The maximum temperature is b2.

下部温度、第2の下部温度が設定温度110℃に安定するように上部加熱手段2をON/OFF制御し、上部加熱手段2で発生した熱のオーバーシュートを小さくできるので、図3のa2はa1より低くなる。   Since the upper heating means 2 is ON / OFF controlled so that the lower temperature and the second lower temperature are stabilized at the set temperature 110 ° C., the overshoot of heat generated by the upper heating means 2 can be reduced. It becomes lower than a1.

また、上部加熱手段2で発生した熱のオーバーシュートを小さくできるので、下部温度、第2の下部温度のオーバーシュートも小さくなり、図3のb2はb1より低くなる。   Moreover, since the overshoot of the heat generated by the upper heating means 2 can be reduced, the overshoot of the lower temperature and the second lower temperature is also reduced, and b2 in FIG. 3 is lower than b1.

このように、乾燥室1の下部温度を検知する下部温度検知手段6と、第2の下部温度を検知する第2の下部温度検知手段18を取り付け高さを異ならせて2つ備え、下部温度、第2の下部温度の少なくとも片方又は両方が設定温度110℃以上になると下部加熱手段5をOFFするため、下部加熱手段5がONしている時間は従来例より本発明の方が短くできるので、乾燥室1の下部にかかる最高温度は、従来例では図3のd1(図14のe1と同じ)であったが、本発明では図3のd1より低いb1にできるので、オーバーシュートを小さくして厨芥の焦げ付きを防ぎ、乾燥室1の寿命を延ばすことができるという効果がある。   As described above, the lower temperature detecting means 6 for detecting the lower temperature of the drying chamber 1 and the second lower temperature detecting means 18 for detecting the second lower temperature are provided with two different heights. Since the lower heating means 5 is turned off when at least one or both of the second lower temperatures reach a set temperature of 110 ° C. or higher, the time during which the lower heating means 5 is on can be shorter than the conventional example. The maximum temperature applied to the lower part of the drying chamber 1 was d1 in FIG. 3 (same as e1 in FIG. 14) in the conventional example, but in the present invention, it can be set to b1 lower than d1 in FIG. Thus, there is an effect that the burning of the cocoon can be prevented and the life of the drying chamber 1 can be extended.

また、乾燥室1の下部温度を検知する下部温度検知手段6と、第2の下部温度を検知する第2の下部温度検知手段18を取り付け高さを異ならせて2つ備え、下部温度、第2の下部温度の少なくとも片方又は両方が設定温度の110℃以上になると下部加熱手段5と上部加熱手段2をOFFするように制御するので、乾燥室1の下部にかかる最高温度は、上部加熱手段2が常時ONの場合は図3のb1であったが、下部温度、第2の下部温度が110℃に安定するように上部加熱手段2をON/OFF制御する場合は図3のb1より低いb2にできるので、オーバーシュートをさらに小さくして厨芥の焦げ付きを防ぎ、乾燥室1の寿命をさらに延ばすことができるという効果がある。   Further, the lower temperature detecting means 6 for detecting the lower temperature of the drying chamber 1 and the second lower temperature detecting means 18 for detecting the second lower temperature are provided with two different mounting heights, the lower temperature, the first Since the lower heating means 5 and the upper heating means 2 are controlled to be turned off when at least one or both of the lower temperatures of 2 reach a set temperature of 110 ° C. or higher, the maximum temperature applied to the lower part of the drying chamber 1 is the upper heating means. 3 is always b1 when 2 is always ON, but it is lower than b1 in FIG. 3 when the upper heating means 2 is ON / OFF controlled so that the lower temperature and the second lower temperature are stabilized at 110 ° C. Since it can be set to b2, there is an effect that the overshoot can be further reduced to prevent the scorch from being burnt and the life of the drying chamber 1 can be further extended.

(実施の形態2)
以下、本発明の第2の実施の形態を図1、図4、図5を用いて説明する。なお従来例、上記第1の実施の形態と同一構成である部分については同一符号を付して説明を省略する。
(Embodiment 2)
Hereinafter, a second embodiment of the present invention will be described with reference to FIGS. Note that parts having the same configurations as those of the conventional example and the first embodiment are denoted by the same reference numerals and description thereof is omitted.

まず、本発明の構成について説明する。厨芥処理機の機構構成図は、第1の実施の形態と同一構成なので説明を省略する。   First, the configuration of the present invention will be described. The mechanism configuration diagram of the scissor processor is the same as that of the first embodiment, and the description thereof is omitted.

図4は、厨芥処理機の制御構成を示しており、20は乾燥処理の予測終了時間を表示する表示手段、21は上部温度検知手段4で検知した温度より、上部加熱手段2と吸気ファン9の制御を行ない、下部温度検知手段6、第2の下部温度検知手段18で検知した温度より、乾燥ファン3と下部加熱手段5と撹拌手段7と表示手段20の制御を行なう第3の制御手段である。   FIG. 4 shows the control configuration of the soot processor, 20 is a display means for displaying the predicted end time of the drying process, 21 is the upper heating means 2 and the intake fan 9 based on the temperature detected by the upper temperature detection means 4. The third control means for controlling the drying fan 3, the lower heating means 5, the stirring means 7 and the display means 20 from the temperatures detected by the lower temperature detecting means 6 and the second lower temperature detecting means 18. It is.

図5は、第2の実施の形態の上部温度特性(a)を、第2の実施の形態の下部温度特性(b)を、第2の実施の形態の第2の下部温度特性(c)を、第2の実施の形態の蒸発量特性(d)を、従来例の上部温度特性(e)を、従来例の蒸発量特性(f)を示している。   FIG. 5 shows the upper temperature characteristic (a) of the second embodiment, the lower temperature characteristic (b) of the second embodiment, and the second lower temperature characteristic (c) of the second embodiment. The evaporation amount characteristic (d) of the second embodiment, the upper temperature characteristic (e) of the conventional example, and the evaporation amount characteristic (f) of the conventional example are shown.

乾燥室1に収納された厨芥の成分は、水分が75%、固形物が25%の構成比であり、厨芥の重量は多量で30キログラムとする。また、厨芥にふくまれる水分は、厨芥の重量30キログラムの75%で22.5キログラムである。そして、厨芥にふくまれる固形物は、厨芥の重量30キログラムの25%で7.5キログラムである。   The components of the soot stored in the drying chamber 1 are composed of 75% moisture and 25% solids, and the weight of the soot is large and 30 kilograms. The moisture contained in the cocoon is 22.5 kilograms, 75% of the cocoon weight of 30 kilograms. The solid matter contained in the straw is 7.5 kilograms, which is 25% of the weight of the straw 30 kilograms.

運転処理は乾燥処理と冷却処理と排出処理で構成されており、運転処理の開始は乾燥処理の開始より始まるものとする。   The operation process includes a drying process, a cooling process, and a discharge process, and the start of the operation process starts from the start of the drying process.

乾燥処理中は、上部加熱手段2は常にONするものとし、下部加熱手段5は下部温度が設定温度110℃になるようにON/OFF制御するものとする。撹拌手段7の回転速度は毎分10回転とする。   During the drying process, the upper heating means 2 is always ON, and the lower heating means 5 is ON / OFF controlled so that the lower temperature becomes the set temperature 110 ° C. The rotational speed of the stirring means 7 is 10 revolutions per minute.

乾燥処理中の撹拌手段7の撹拌時間は、厨芥の乾燥度合いが小さくかつ多量の場合は正転55秒、停止5秒、逆転55秒、停止5秒となるようにして、厨芥の乾燥度合いが小さくかつ量が不明の場合は正転45秒、停止5秒、逆転45秒、停止5秒となるようにして、厨芥の乾燥度合いが大きい場合は正転25秒、停止5秒、逆転25秒、停止5秒となるようにするものとする。   The stirring time of the stirring means 7 during the drying process is such that when the degree of drying of the soot is small and large, it is 55 seconds forward, 5 seconds stopped, 55 seconds reverse, 5 seconds stopped so that the degree of drying of the soot is If it is small and the amount is unknown, it will be 45 seconds forward, 5 seconds stopped, 45 seconds reverse, 5 seconds stopped, and 25 seconds forward, 5 seconds stopped, 25 seconds reverse if the degree of dryness of the koji is large. , Stop 5 seconds.

冷却処理中の撹拌手段7の撹拌時間は、正転25秒、停止5秒、逆転25秒、停止5秒となるようにするものとする。   The stirring time of the stirring means 7 during the cooling process is assumed to be 25 seconds for forward rotation, 5 seconds for stop, 25 seconds for reverse rotation, and 5 seconds for stop.

乾燥処理の初期では、乾燥室1内の厨芥から出た水分の高さは、図1の高さgであるが、厨芥の乾燥度合いが進むと水分が気化して減少し、水分の高さは、図1の第2の高さhとなる。水分の高さが図1の第2の高さhになったときは、第2の下部温度検知手段18の検知している部位が乾燥しているので、第2の下部温度は下部温度検知手段6で検知した110℃より高い120℃となるものとする。   At the initial stage of the drying process, the height of the moisture that has come out of the cocoon in the drying chamber 1 is the height g in FIG. 1, but as the degree of drying of the cocoon progresses, the moisture evaporates and decreases. Is the second height h in FIG. When the moisture level reaches the second height h in FIG. 1, the portion detected by the second lower temperature detecting means 18 is dry, so the second lower temperature is detected as the lower temperature. It is assumed that the temperature becomes 120 ° C. higher than 110 ° C. detected by the means 6.

また、水分の高さが図1の第2の高さhになる時間が図5の時間t4の場合は、厨芥が多量と予測し、乾燥処理の予測終了時間を図5の時間t8〜t10と予測するものとする。   Further, when the time when the moisture level reaches the second height h in FIG. 1 is the time t4 in FIG. 5, the amount of soot is predicted to be large, and the predicted end time of the drying process is the time t8 to t10 in FIG. To be predicted.

乾燥ファン3、吸気ファン9は、乾燥処理中常に回転させるものとする。また、乾燥ファン3の風量は、厨芥の乾燥度合いが小さい場合はQ2とし、乾燥度合いが大きい場合はQ2より小さいQ1とするものとする。   The drying fan 3 and the intake fan 9 are always rotated during the drying process. The air flow rate of the drying fan 3 is Q2 when the degree of drying of the soot is small, and is Q1 smaller than Q2 when the degree of drying is large.

厨芥から発生する水蒸気は、排気口10を通過して乾燥室1の外へ排気される時、上部加熱手段2と下部加熱手段5で発生した熱の一部を乾燥室1から出す作用がある。そして、乾燥処理の経過と共に生ごみから発生する水蒸気が減る乾燥処理の末期になると、乾燥室1から出て行く熱量も小さくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。そこで、上部温度が150℃以上になったら乾燥処理が終了したと判断して上部加熱手段2と下部加熱手段5をOFFし、上部温度、下部温度を下げる冷却処理に進むものとする。   When the steam generated from the soot passes through the exhaust port 10 and is exhausted out of the drying chamber 1, the steam generated from the upper heating means 2 and the lower heating means 5 is partly discharged from the drying chamber 1. . Then, at the end of the drying process in which water vapor generated from the garbage is reduced with the progress of the drying process, the amount of heat coming out of the drying chamber 1 is reduced, so that the upper temperature rises even when the lower heating means 5 is turned off. become. Therefore, when the upper temperature reaches 150 ° C. or more, it is determined that the drying process is finished, and the upper heating means 2 and the lower heating means 5 are turned off, and the process proceeds to a cooling process for lowering the upper temperature and the lower temperature.

次に、上部温度が60℃以下になったら、乾燥ファン3、撹拌手段7、吸気ファン9をOFFして、冷却処理を終了するものとする。   Next, when the upper temperature becomes 60 ° C. or less, the drying fan 3, the stirring means 7, and the intake fan 9 are turned off, and the cooling process is finished.

冷却処理終了後、排出処理に進むものとする。排出処理は、電動開閉手段15で排出口扉12を動かして排出口11を全開にし、撹拌手段7を撹拌すると、乾燥室1内の厨芥は排出口11より排出され、1分間で1キログラムの排出能力があるものとする。   After completion of the cooling process, the process proceeds to the discharge process. In the discharge process, when the discharge opening 11 is fully opened by moving the discharge opening door 12 with the electric opening and closing means 15 and the stirring means 7 is stirred, the soot in the drying chamber 1 is discharged from the discharge opening 11 and is 1 kilogram per minute. It shall have discharge capacity.

また、排出処理中の撹拌時間は、厨芥が多量の場合は8分間にするものとする。   In addition, the stirring time during the discharging process is 8 minutes when the amount of soot is large.

以上の構成における作用は以下の通りである。電源スイッチ(図示せず)がONされると、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン9がONになる。   The operation in the above configuration is as follows. When a power switch (not shown) is turned on, the upper heating means 2, the drying fan 3, the lower heating means 5, the stirring means 7, and the intake fan 9 are turned on.

乾燥処理の初期では乾燥室1内の厨芥の乾燥度合いは小さく、図5の時間0では厨芥の量が判定できず、厨芥の量が不明なので、正転45秒、停止5秒、逆転45秒、停止5秒となるように撹拌手段7をON/OFFさせて厨芥を撹拌し、厨芥にムラなく熱が伝わるようにしている。   At the initial stage of the drying process, the degree of drying of the soot in the drying chamber 1 is small, and the amount of soot cannot be determined at time 0 in FIG. 5 and the amount of soot is unknown, so the forward rotation is 45 seconds, the stop is 5 seconds, and the reverse rotation is 45 seconds. The stirring means 7 is turned ON / OFF so that the stop time is 5 seconds, and the soot is stirred so that the heat is transmitted uniformly to the soot.

乾燥ファン3は上部加熱手段2で発生した熱を厨芥に伝えている。乾燥処理の初期では乾燥室1内の厨芥の乾燥度合いは小さいので、乾燥ファン3の風量はQ2に設定する。   The drying fan 3 transmits heat generated by the upper heating means 2 to the bag. Since the degree of drying of the soot in the drying chamber 1 is small at the initial stage of the drying process, the air volume of the drying fan 3 is set to Q2.

時間の経過により乾燥室1の上部温度、下部温度、第2の下部温度は上昇し、図5の時間t2に於いて、下部温度が設定温度の110℃に到達し、上部温度は120℃となっている。また、乾燥室1内の厨芥から出た水分の高さは、図3の高さgであるので、第2の下部温度検知手段18の検知している部位が乾燥していないので、第2の下部温度は下部温度と同じ110℃である。   Over time, the upper temperature, the lower temperature, and the second lower temperature of the drying chamber 1 rise. At time t2 in FIG. 5, the lower temperature reaches the set temperature of 110 ° C., and the upper temperature is 120 ° C. It has become. Moreover, since the height of the water | moisture content which came out of the basket in the drying chamber 1 is the height g of FIG. 3, since the site | part which the 2nd lower temperature detection means 18 is not drying, it is 2nd The lower temperature is 110 ° C., the same as the lower temperature.

以後、厨芥から水蒸気が気化し、厨芥の乾燥度合いが進行していく。厨芥から気化する水蒸気が多い間は、水蒸気と共に乾燥室1内の熱も排気口10から乾燥室1の外へ排気されるため、上部加熱手段2がONのままでも上部温度は120℃に安定している。   Thereafter, water vapor evaporates from the soot and the degree of drying of the soot proceeds. While there is a lot of water vaporized from the soot, the heat in the drying chamber 1 is exhausted from the exhaust port 10 to the outside of the drying chamber 1 together with the water vapor, so that the upper temperature is stable at 120 ° C. even when the upper heating means 2 remains ON. is doing.

厨芥の乾燥度合いが進行し、乾燥室1内の上部の厨芥が乾き始め、図5の時間t4に於いて、乾燥室1内の厨芥から出た水分の高さは図1の第2の高さhになっており、第2の下部温度検知手段18の検知している部位が乾燥しているので、下部温度が110℃、第2の下部温度が120℃となっている。下部温度が110℃、第2の下部温度が120℃となったので、厨芥が多量と予測し、乾燥処理の予測終了時間を図5の時間t8〜t10と予測する。   As the degree of drying of the soot progresses, the top of the soot in the drying chamber 1 begins to dry, and at time t4 in FIG. 5, the height of moisture from the soot in the drying chamber 1 is the second high in FIG. Since the portion detected by the second lower temperature detecting means 18 is dry, the lower temperature is 110 ° C. and the second lower temperature is 120 ° C. Since the lower temperature is 110 ° C. and the second lower temperature is 120 ° C., the amount of soot is predicted to be large, and the predicted end time of the drying process is predicted to be time t8 to t10 in FIG.

図5の時間t4に於いて厨芥が多量と判断できたので、撹拌手段7の撹拌時間の制御を正転55秒、停止5秒、逆転55秒、停止5秒に変更する。撹拌手段7の撹拌時間が長くなったので、図5の第2の実施の形態の蒸発量特性(d)の傾きがd1以後、大きくなっている。   Since it can be determined that there is a large amount of soot at time t4 in FIG. 5, the control of the stirring time of the stirring means 7 is changed to forward rotation 55 seconds, stop 5 seconds, reverse rotation 55 seconds, and stop 5 seconds. Since the stirring time of the stirring means 7 has become longer, the slope of the evaporation amount characteristic (d) of the second embodiment in FIG. 5 becomes larger after d1.

図5の時間t4に於いて乾燥処理の予測終了時間を図5の時間t8〜t10と予測できたので、表示手段20に予測終了時間を表示し、使用者に知らせる。   Since the predicted end time of the drying process can be predicted as time t8 to t10 in FIG. 5 at time t4 in FIG. 5, the predicted end time is displayed on the display means 20 to notify the user.

厨芥の乾燥度合いが進行し、厨芥から気化する水蒸気が少なくなると、水蒸気と共に排気される乾燥室1内の熱量も少なくなり、上部加熱手段2で発生した熱は乾燥室1内に残りやすくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。   As the degree of drying of the soot progresses and the amount of water vapor evaporated from the soot decreases, the amount of heat in the drying chamber 1 exhausted together with the water vapor also decreases, and the heat generated by the upper heating means 2 tends to remain in the drying chamber 1. Even if the lower heating means 5 is turned off, the upper temperature rises.

また、乾燥室1はステンレス鋼等の金属材料で構成されており、金属であるため比熱が小さく、120℃等の低温状態では気化現象が発生しないので、120℃を超えてもどんどん温度が上昇する。   In addition, the drying chamber 1 is made of a metal material such as stainless steel, and since it is a metal, the specific heat is small and the vaporization phenomenon does not occur in a low temperature state such as 120 ° C. To do.

時間の経過により、図5の時間t7に於いて予測終了時間t8〜t10が近くなり、乾燥室1内の厨芥の乾燥度合いが大きくなるので乾燥した厨芥が舞い上がり易くなっている。そこで、撹拌手段7の撹拌時間の制御を正転25秒、停止5秒、逆転25秒、停止5秒に変更し、乾燥ファン3の風量の制御をQ1に変更して、乾燥した厨芥の舞い上がりを少なくする。   As time elapses, the predicted end time t8 to t10 approaches at time t7 in FIG. 5, and the degree of drying of the soot in the drying chamber 1 increases, so that the dry soot tends to rise. Therefore, the control of the stirring time of the stirring means 7 is changed to normal rotation 25 seconds, stop 5 seconds, reverse rotation 25 seconds, stop 5 seconds, and the air volume control of the drying fan 3 is changed to Q1, so that the dried soup Reduce.

なお、図5の時間t7で、撹拌手段7と乾燥ファン3のどちらか片方、または両方をOFFする制御方法も舞い上がりの防止に有効である。   Note that a control method of turning off one or both of the agitating means 7 and the drying fan 3 at time t7 in FIG. 5 is also effective in preventing soaring.

時間の経過により、図5の時間t9に於いて、水分の蒸発量は22.5キログラムになる。そして、この時点で、上部温度は150℃になったので上部加熱手段2をOFFして乾燥処理を終了し、上部温度、下部温度を下げる冷却処理に進む。以後、上部加熱手段2がOFFになったので、上部温度、下部温度は徐々に低下していく。   As time elapses, the amount of water evaporated becomes 22.5 kilograms at time t9 in FIG. At this time, since the upper temperature has reached 150 ° C., the upper heating means 2 is turned off to end the drying process, and the process proceeds to a cooling process for lowering the upper temperature and the lower temperature. Thereafter, since the upper heating means 2 is turned off, the upper temperature and the lower temperature gradually decrease.

さらに時間が経過し、図5の時間t13に於いて、上部温度は60℃となり、乾燥ファン3、撹拌手段7、吸気ファン9をOFFして、冷却処理を終了させる。   Further, the time elapses, and at time t13 in FIG. 5, the upper temperature becomes 60 ° C., the drying fan 3, the stirring means 7, and the intake fan 9 are turned off, and the cooling process is terminated.

冷却処理終了時点で、厨芥に含まれていた水分が全てなくなり、固形物のみになるので、7.5キログラムに減量される。   At the end of the cooling process, all the moisture contained in the koji is gone, and only solids, so the weight is reduced to 7.5 kilograms.

冷却処理終了後は、電動開閉手段15で排出口扉12を動かす。排出口扉12が動き出すと排出口11が開き始め、排出口扉12に取り付けられたレバー16も動くので、排出口閉検知手段14がONからOFFになる。   After completion of the cooling process, the outlet door 12 is moved by the electric opening / closing means 15. When the discharge port door 12 starts to move, the discharge port 11 begins to open, and the lever 16 attached to the discharge port door 12 also moves, so that the discharge port closing detection means 14 turns from ON to OFF.

排出口11の開き度合いが進行し、排出口開検知手段13がOFFからONになり排出口11が全開したので、電動開閉手段15をOFFして排出口扉12の動作を止める。   Since the degree of opening of the discharge port 11 has progressed and the discharge port open detection means 13 has been turned from OFF to ON and the discharge port 11 has been fully opened, the electric opening / closing means 15 is turned OFF to stop the operation of the discharge port door 12.

次に、撹拌手段7を撹拌すると、乾燥室1内の厨芥は排出口11より排出される。厨芥が多量と予測されているので、撹拌手段7の撹拌時間は8分間にする。8分間の撹拌で8キログラムの厨芥を排出する能力があるので、乾燥室1内の厨芥は全て排出される。   Next, when the stirring means 7 is stirred, the soot in the drying chamber 1 is discharged from the discharge port 11. Since the amount of soot is expected to be large, the stirring time of the stirring means 7 is 8 minutes. Since it has the ability to discharge 8 kilograms of soot by stirring for 8 minutes, all the soot in the drying chamber 1 is discharged.

このように、乾燥室1の下部温度を検知する下部温度検知手段6と、第2の下部温度を検知する第2の下部温度検知手段18を取り付け高さを異ならせて2つ備え、2つの温度検知手段で検知した温度差より厨芥の量を予測し、乾燥処理中に厨芥の量に応じて撹拌手段7の撹拌時間を制御すると、従来例では撹拌手段7の撹拌時間は乾燥処理中一定であったが、本発明では図5の時間t4より撹拌時間を長くしており水分の蒸発量特性の傾きが従来例より大きくなるので、乾燥処理の終了時間が従来例では図5の時間t10(図14の時間t10と同じ時間)であったが、本発明では図5の時間t10より短いt9に短縮でき、厨芥処理機の経時的な電力量を削減できるという効果がある。   In this way, the lower temperature detecting means 6 for detecting the lower temperature of the drying chamber 1 and the second lower temperature detecting means 18 for detecting the second lower temperature are provided with two different mounting heights, If the amount of soot is predicted from the temperature difference detected by the temperature detecting means and the stirring time of the stirring means 7 is controlled according to the amount of soot during the drying process, the stirring time of the stirring means 7 is constant during the drying process in the conventional example. However, in the present invention, the stirring time is longer than the time t4 in FIG. 5 and the slope of the evaporation characteristic of moisture is larger than that in the conventional example. Therefore, the end time of the drying process is the time t10 in FIG. 5 in the conventional example. Although it is (the same time as time t10 in FIG. 14), the present invention can be shortened to t9, which is shorter than time t10 in FIG.

また、厨芥の量を予測し、排出処理中に厨芥の量に応じて撹拌手段7の撹拌時間を制御すると、排出終了時に従来例では乾燥室1内に1.5キログラムの厨芥が残っていたが、本発明では全ての厨芥を排出することができ、乾燥室1内の衛生状態を向上できるという効果がある。   Further, when the amount of soot is predicted and the stirring time of the stirring means 7 is controlled in accordance with the amount of soot during the discharging process, 1.5 kg of soot remains in the drying chamber 1 in the conventional example at the end of discharging. However, in this invention, all the soot can be discharged | emitted and there exists an effect that the sanitary condition in the drying chamber 1 can be improved.

また、乾燥室1の下部温度を検知する下部温度検知手段6と、第2の下部温度を検知する第2の下部温度検知手段18を取り付け高さを異ならせて2つ備え、2つの温度検知手段で検知した温度差より乾燥処理の終了時間を予測し、予測した乾燥処理の終了時間の前から撹拌手段7の撹拌時間と乾燥ファン3の風量を制御することで、乾燥した厨芥の舞い上がりを少なくして排気口10への詰まりを少なくし、乾燥率を向上し、乾燥した厨芥の衛生状態を向上できるという効果がある。   Also, two lower temperature detecting means 6 for detecting the lower temperature of the drying chamber 1 and two second lower temperature detecting means 18 for detecting the second lower temperature are provided with different mounting heights, and two temperature detecting means. By predicting the end time of the drying process from the temperature difference detected by the means, and controlling the stirring time of the stirring means 7 and the air volume of the drying fan 3 before the predicted end time of the drying process, By reducing the amount, clogging of the exhaust port 10 is reduced, the drying rate is improved, and the sanitary condition of the dried soot can be improved.

また、乾燥処理の終了時間を予測し、表示手段20に終了時間を表示でき、使用者に次回の乾燥処理が始められる時間を知らせることができるので、使い勝手が向上するという効果がある。   Also, the end time of the drying process can be predicted, the end time can be displayed on the display means 20, and the user can be informed of the time when the next drying process can be started, so that the usability is improved.

(実施の形態3)
以下、本発明の第3の実施の形態を図6、図7を用いて説明する。なお上記第2の実施の形態と同一構成である部分については同一符号を付して説明を省略する。
(Embodiment 3)
A third embodiment of the present invention will be described below with reference to FIGS. In addition, about the part which is the same structure as the said 2nd Embodiment, the same code | symbol is attached | subjected and description is abbreviate | omitted.

まず、本発明の構成について説明する。厨芥処理機の機構構成図は、従来例と同一構成なので説明を省略する。   First, the configuration of the present invention will be described. The mechanism configuration diagram of the cocoon processing machine is the same as that of the conventional example, and the description is omitted.

図6は、厨芥処理機の制御構成を示しており、22は上部温度検知手段4で検知した温度より、上部加熱手段2と乾燥ファン3と吸気ファン9の制御を行ない、下部温度検知手段6で検知した温度より、下部加熱手段5と撹拌手段7の制御を行なう第4の制御手段である。   FIG. 6 shows a control configuration of the soot processing machine. Reference numeral 22 controls the upper heating means 2, the drying fan 3 and the intake fan 9 based on the temperature detected by the upper temperature detecting means 4, and the lower temperature detecting means 6. This is a fourth control means for controlling the lower heating means 5 and the agitation means 7 from the temperature detected in.

図7は、第3の実施の形態の上部温度特性(a)を、第3の実施の形態の下部温度特性(b)を、第3の実施の形態の蒸発量特性(c)を、第2の実施の形態の上部温度特性(d)を、第2の実施の形態の蒸発量特性(e)を示している。   FIG. 7 shows the upper temperature characteristic (a) of the third embodiment, the lower temperature characteristic (b) of the third embodiment, and the evaporation amount characteristic (c) of the third embodiment. The upper temperature characteristic (d) of the second embodiment shows the evaporation amount characteristic (e) of the second embodiment.

本実施の形態では、加熱手段とは、上部加熱手段2と下部加熱手段5を示しており、乾燥室温度検知手段とは下部温度検知手段6を示している。なお、本実施の形態では説明を省略するが、乾燥室温度検知手段に上部温度検知手段2を用いる方法もある。   In the present embodiment, the heating means indicates the upper heating means 2 and the lower heating means 5, and the drying chamber temperature detection means indicates the lower temperature detection means 6. In addition, although description is abbreviate | omitted in this Embodiment, there also exists the method of using the upper temperature detection means 2 for a drying chamber temperature detection means.

上部加熱手段2は常時ONするものとし、下部加熱手段5は下部温度が設定温度110℃になるようにON/OFF制御するものとする。   The upper heating means 2 is always ON, and the lower heating means 5 is ON / OFF controlled so that the lower temperature becomes a set temperature 110 ° C.

下部温度が110℃になったときの時間が図7の時間t2の場合は厨芥が多量と予測するものとする。   If the time when the lower temperature reaches 110 ° C. is time t2 in FIG. 7, it is assumed that the amount of soot is large.

撹拌手段7の撹拌時間は、厨芥が多量の場合は正転55秒、停止5秒、逆転55秒、停止5秒となるようにして、厨芥の量が不明の場合は正転45秒、停止5秒、逆転45秒、停止5秒となるようにするものとする。乾燥ファン3と吸気ファン9は、常時回転させるものとする。   The stirring time of the stirring means 7 is set to 55 seconds for forward rotation, 5 seconds for stop, 55 seconds for reverse rotation, and 5 seconds for stop when the amount of soot is large, and 45 seconds for forward rotation when the amount of soot is unknown. 5 seconds, 45 seconds reverse rotation, and 5 seconds stop. The drying fan 3 and the intake fan 9 are always rotated.

厨芥から発生する水蒸気は、排気口10を通過して乾燥室1の外へ排気される時、上部加熱手段2と下部加熱手段5で発生した熱の一部を乾燥室1から出す作用がある。そして、乾燥処理の経過と共に生ごみから発生する水蒸気が減る乾燥処理の末期になると、乾燥室1から出て行く熱量も小さくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。そこで、上部温度が150℃以上になったら乾燥処理が終了したと判断するものとする。   When the steam generated from the soot passes through the exhaust port 10 and is exhausted out of the drying chamber 1, the steam generated from the upper heating means 2 and the lower heating means 5 is partly discharged from the drying chamber 1. . Then, at the end of the drying process in which water vapor generated from the garbage is reduced with the progress of the drying process, the amount of heat coming out of the drying chamber 1 is reduced, so that the upper temperature rises even when the lower heating means 5 is turned off. become. Therefore, it is determined that the drying process is finished when the upper temperature reaches 150 ° C. or higher.

以上の構成における作用は以下の通りである。電源スイッチ(図示せず)がONされると、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン9がONになる。この時点では厨芥の量が判定できず、厨芥の量が不明なので、正転45秒、停止5秒、逆転45秒、停止5秒となるように撹拌手段7をON/OFFさせて厨芥を撹拌し、厨芥にムラなく熱が伝わるようにしている。乾燥ファン3は上部加熱手段2で発生した熱を厨芥に伝えている。   The operation in the above configuration is as follows. When a power switch (not shown) is turned on, the upper heating means 2, the drying fan 3, the lower heating means 5, the stirring means 7, and the intake fan 9 are turned on. At this time, the amount of soot cannot be determined and the amount of soot is unknown, so the stirring means 7 is turned on / off so that the forward rotation is 45 seconds, the stop is 5 seconds, the reverse rotation is 45 seconds, and the stop is 5 seconds. And heat is transmitted to the heel evenly. The drying fan 3 transmits heat generated by the upper heating means 2 to the bag.

時間の経過により乾燥室1の上部温度と下部温度は上昇し、図7の時間t2に於いて下部温度が設定温度の110℃に到達し、上部温度は120℃となっている。   With the passage of time, the upper temperature and lower temperature of the drying chamber 1 rise, and at time t2 in FIG. 7, the lower temperature reaches a set temperature of 110 ° C., and the upper temperature is 120 ° C.

下部温度が設定温度の110℃に到達したときの時間がt2なので、厨芥は多量であると予測し、撹拌手段7の制御を正転55秒、停止5秒、逆転55秒、停止5秒となるように変更する。   Since the time when the lower temperature reaches the set temperature of 110 ° C. is t2, the amount of soot is predicted to be large, and the control of the stirring means 7 is forward rotation 55 seconds, stop 5 seconds, reverse rotation 55 seconds, stop 5 seconds. Change to

以後、厨芥から水蒸気が気化し、厨芥の乾燥度合いが進行していく。厨芥から気化する水蒸気が多い間は、水蒸気と共に乾燥室1内の熱も排気口10から乾燥室1の外へ排気されるため、上部加熱手段2がONのままでも上部温度は120℃に安定している。   Thereafter, water vapor evaporates from the soot and the degree of drying of the soot proceeds. While there is a lot of water vaporized from the soot, the heat in the drying chamber 1 is exhausted from the exhaust port 10 to the outside of the drying chamber 1 together with the water vapor, so that the upper temperature is stable at 120 ° C. even when the upper heating means 2 remains ON. is doing.

厨芥の乾燥度合いが進行し、厨芥から気化する水蒸気が少なくなると、水蒸気と共に排気される乾燥室1内の熱量も少なくなり、上部加熱手段2で発生した熱は乾燥室1内に残りやすくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。   As the degree of drying of the soot progresses and the amount of water vapor evaporated from the soot decreases, the amount of heat in the drying chamber 1 exhausted together with the water vapor also decreases, and the heat generated by the upper heating means 2 tends to remain in the drying chamber 1. Even if the lower heating means 5 is turned off, the upper temperature rises.

また、乾燥室1はステンレス鋼等の金属材料で構成されており、金属であるため比熱が小さく、120℃等の低温状態では気化現象が発生しないので、120℃を超えてもどんどん温度が上昇する。   In addition, the drying chamber 1 is made of a metal material such as stainless steel, and since it is a metal, the specific heat is small and the vaporization phenomenon does not occur in a low temperature state such as 120 ° C. To do.

時間の経過により、図7の時間t8に於いて、上部温度は150℃になったので乾燥処理を終了する。   As time passes, the upper temperature reaches 150 ° C. at time t8 in FIG. 7, and the drying process is terminated.

このように、乾燥処理の初期における下部温度の立ち上がりで厨芥の量を予測し、乾燥処理中に厨芥の量に応じて撹拌手段7の撹拌時間を制御すると、第2の実施の形態では図7の時間t4(図5の時間t4と同じ)より撹拌手段7の撹拌時間を長くしているが、本発明では図7の時間t2より撹拌時間を長くしており水分の蒸発量特性の傾きが第2の実施の形態より大きくなるので、乾燥処理の終了時間が第2の実施の形態では図7の時間t9(図5の時間t9と同じ時間)であったが、本発明では図7の時間t9より短いt8に短縮でき、厨芥処理機の経時的な電力量をさらに削減できるという効果がある。   Thus, when the amount of soot is predicted at the rise of the lower temperature in the initial stage of the drying process, and the stirring time of the stirring means 7 is controlled according to the amount of soot during the drying process, in the second embodiment, FIG. The stirring time of the stirring means 7 is made longer than the time t4 (same as the time t4 in FIG. 5), but in the present invention, the stirring time is made longer than the time t2 in FIG. Since it becomes larger than the second embodiment, the end time of the drying process is the time t9 of FIG. 7 (the same time as the time t9 of FIG. 5) in the second embodiment, but in the present invention, This can be shortened to t8 shorter than the time t9, and there is an effect that the amount of electric power with time of the soot processing machine can be further reduced.

(実施の形態4)
以下、本発明の第4の実施の形態を図8〜図10を用いて説明する。なお上記第3の実施の形態と同一構成である部分については同一符号を付して説明を省略する。
(Embodiment 4)
Hereinafter, a fourth embodiment of the present invention will be described with reference to FIGS. In addition, about the part which is the same structure as the said 3rd Embodiment, the same code | symbol is attached | subjected and description is abbreviate | omitted.

まず、本発明の構成について説明する。図8は、厨芥処理機の機構構成を示しており、8は乾燥室1内の厨芥を撹拌手段7で挟みつけて粉砕する凸部であり、乾燥室1内の厨芥を撹拌手段7と凸部8で挟みつける際、乾燥室1の下方へ変形力kが働く。変形力kが働くと、乾燥室1に応力mを生じることになる。挟みつけられた厨芥が粉砕されると、変形力kがなくなり、応力mもなくなる。この応力mを応力検知手段23で検知する。   First, the configuration of the present invention will be described. FIG. 8 shows a mechanism configuration of the cocoon processing machine. Reference numeral 8 denotes a convex portion that sandwiches and crushes the cocoon in the drying chamber 1 with the stirring means 7. When sandwiched by the portion 8, a deformation force k acts downward of the drying chamber 1. When the deformation force k acts, a stress m is generated in the drying chamber 1. When the sandwiched wrinkles are crushed, the deformation force k disappears and the stress m disappears. This stress m is detected by the stress detection means 23.

図9は、厨芥処理機の制御構成を示しており、24は上部温度検知手段4で検知した温度より、上部加熱手段2と乾燥ファン3と吸気ファン9の制御を行ない、下部温度検知手段6で検知した温度より、下部加熱手段5の制御を行ない、応力検知手段23で検知した乾燥室の膨張より撹拌手段7の制御を行なう第5の制御手段である。   FIG. 9 shows the control configuration of the soot processing machine. Reference numeral 24 controls the upper heating means 2, the drying fan 3 and the intake fan 9 based on the temperature detected by the upper temperature detection means 4, and the lower temperature detection means 6. 5 is a fifth control means for controlling the lower heating means 5 from the temperature detected in step 1 and for controlling the stirring means 7 from the expansion of the drying chamber detected by the stress detection means 23.

図10は、第4の実施の形態の上部温度特性(a)を、第4の実施の形態の下部温度特性(b)を、第4の実施の形態の蒸発量特性(c)を、第3の実施の形態の上部温度特性(d)を、第3の実施の形態の蒸発量特性(e)を示している。   FIG. 10 shows the upper temperature characteristic (a) of the fourth embodiment, the lower temperature characteristic (b) of the fourth embodiment, and the evaporation amount characteristic (c) of the fourth embodiment. The upper temperature characteristic (d) of the third embodiment shows the evaporation amount characteristic (e) of the third embodiment.

応力検知手段23で検知した応力が30ニュートン以上の場合は、厨芥が硬い、または厨芥が多量であると予測するものとする。   When the stress detected by the stress detector 23 is 30 Newtons or more, it is predicted that the wrinkles are hard or the wrinkles are large.

撹拌手段7の回転速度は、厨芥が硬い場合は毎分5回転、硬さが不明の場合は毎分10回転とし、撹拌時間は、厨芥が多量の場合は正転55秒、停止5秒、逆転55秒、停止5秒、量が不明の場合は正転45秒、停止5秒、逆転45秒、停止5秒となるようにするものとする。   The rotation speed of the stirring means 7 is 5 rotations per minute when the cocoon is hard, 10 rotations per minute when the hardness is unknown, and the stirring time is 55 seconds for normal rotation and 5 seconds for the stop when the cocoon is large. When the amount of rotation is 55 seconds, the stop is 5 seconds, and the amount is unknown, the forward rotation is 45 seconds, the stop is 5 seconds, the reverse rotation is 45 seconds, and the stop is 5 seconds.

以上の構成における作用は以下の通りである。電源スイッチ(図示せず)がONされると、上部加熱手段2と乾燥ファン3と下部加熱手段5と撹拌手段7と吸気ファン9がONになる。   The operation in the above configuration is as follows. When a power switch (not shown) is turned on, the upper heating means 2, the drying fan 3, the lower heating means 5, the stirring means 7, and the intake fan 9 are turned on.

撹拌手段7がONした直後は、厨芥の硬さ及び量は不明であるので、撹拌手段7の回転速度は毎分10回転、撹拌時間は正転45秒、停止5秒、逆転45秒、停止5秒に設定する。   Immediately after the agitation means 7 is turned on, the hardness and amount of the soot are unknown, so the rotation speed of the agitation means 7 is 10 revolutions per minute, the agitation time is 45 seconds forward, 5 seconds stopped, 45 seconds reverse, stopped Set to 5 seconds.

撹拌手段7が回転を始めると、乾燥室1内の硬い厨芥が撹拌手段7と凸部8に挟みつけられ、乾燥室1の下方へ変形力kが働く。変形力kが働くと、乾燥室1に応力mを生じる。このときに発生する応力mは30ニュートンなので、厨芥が硬い、または厨芥が多量であると予測する。   When the agitation means 7 starts rotating, a hard soot in the drying chamber 1 is sandwiched between the agitation means 7 and the convex portion 8, and a deformation force k acts on the lower side of the drying chamber 1. When the deformation force k works, a stress m is generated in the drying chamber 1. Since the stress m generated at this time is 30 Newtons, it is predicted that the wrinkles are hard or the wrinkles are large.

厨芥が硬いと予測されたので撹拌手段7の回転速度を毎分5回転に変更し、厨芥が多量であると予測されたので撹拌時間を正転55秒、停止5秒、逆転55秒、停止5秒に変更する。   Since the sputum was predicted to be hard, the rotation speed of the stirring means 7 was changed to 5 revolutions per minute, and since the sputum was predicted to be abundant, the stirring time was forward 55 seconds, stopped 5 seconds, reverse 55 seconds, stopped Change to 5 seconds.

厨芥が硬い場合は撹拌手段7の回転速度を小さくしてトルク力を大きくするので、硬い厨芥の粉砕能力を向上できる。   When the soot is hard, the rotational speed of the stirring means 7 is reduced to increase the torque force, so that the ability to grind the hard soot can be improved.

撹拌手段7は周期的にON/OFFを繰り返して厨芥を撹拌し、厨芥にムラなく熱が伝わるようにしている。   The agitation means 7 is periodically turned on and off to agitate the soot so that heat can be transmitted to the soot without any unevenness.

乾燥ファン3は上部加熱手段2で発生した熱を厨芥に伝えている。時間の経過により乾燥室1の上部温度、下部温度は上昇し、図10の時間t2に於いて、下部温度が設定温度の110℃に到達し、上部温度は120℃となっている。   The drying fan 3 transmits heat generated by the upper heating means 2 to the bag. As time passes, the upper and lower temperatures of the drying chamber 1 rise, and at time t2 in FIG. 10, the lower temperature reaches the set temperature of 110 ° C., and the upper temperature is 120 ° C.

以後、厨芥から水蒸気が気化し、厨芥の乾燥度合いが進行していく。厨芥から気化する水蒸気が多い間は、水蒸気と共に乾燥室1内の熱も排気口10から乾燥室1の外へ排気されるため、上部加熱手段2がONのままでも上部温度は120℃に安定している。   Thereafter, water vapor evaporates from the soot and the degree of drying of the soot proceeds. While there is a lot of water vaporized from the soot, the heat in the drying chamber 1 is exhausted from the exhaust port 10 to the outside of the drying chamber 1 together with the water vapor, so that the upper temperature is stable at 120 ° C. even when the upper heating means 2 remains ON. is doing.

厨芥の乾燥度合いがさらに進行し、厨芥から気化する水蒸気が少なくなると、水蒸気と共に排気される乾燥室1内の熱量も少なくなり、上部加熱手段2で発生した熱は乾燥室1内に残りやすくなるため、下部加熱手段5をOFFにしても上部温度が上昇するようになる。   When the degree of drying of the soot further progresses and the amount of water vapor evaporated from the soot decreases, the amount of heat in the drying chamber 1 exhausted with the water vapor also decreases, and the heat generated by the upper heating means 2 tends to remain in the drying chamber 1. Therefore, even if the lower heating means 5 is turned off, the upper temperature rises.

また、乾燥室1はステンレス鋼等の金属材料で構成されており、金属であるため比熱が小さく、120℃等の低温状態では気化現象が発生しないので、120℃を超えてもどんどん温度が上昇する。   In addition, the drying chamber 1 is made of a metal material such as stainless steel, and since it is a metal, the specific heat is small and the vaporization phenomenon does not occur in a low temperature state such as 120 ° C. To do.

時間の経過により、図10の時間t7に於いて、上部温度は150℃になったので乾燥処理を終了する。   As time passes, the upper temperature reaches 150 ° C. at time t7 in FIG.

なお、乾燥室1の変形の度合い、つまり変形力kを応力mに置き換えて検知しているが、変形力kを直接検知する方法もある。   Note that the degree of deformation of the drying chamber 1, that is, the deformation force k is detected by replacing it with the stress m, but there is also a method of directly detecting the deformation force k.

このように、乾燥室1内の厨芥を撹拌手段7と凸部8で挟みつけるときに発生する応力mの大きさより厨芥の硬さを予測し、厨芥の硬さに応じて撹拌手段7の回転速度を可変してトルク力を制御するので、硬い厨芥の粉砕能力を向上できるという効果がある。   In this way, the hardness of the cocoon is predicted from the magnitude of the stress m generated when the cocoon in the drying chamber 1 is sandwiched between the stirring means 7 and the convex portion 8, and the stirring means 7 rotates according to the hardness of the cocoon. Since the torque force is controlled by varying the speed, there is an effect that the crushing ability of hard rice cake can be improved.

また、乾燥処理の初期に於いて乾燥室1内の厨芥を撹拌手段7と凸部8で挟みつけるときに発生する応力mの大きさより厨芥の量を予測し、厨芥の量に応じて撹拌手段7の撹拌時間を制御するので、第3の実施の形態では図10の時間t2(図7の時間t2と同じ)より撹拌手段7の撹拌時間を長くしているが、本発明では図10の時間0より撹拌時間を長くしており水分の蒸発量特性の傾きが第2の実施の形態より大きくなるので、乾燥処理の終了時間が第3の実施の形態では図10の時間t8(図7の時間t8と同じ時間)であったが、本発明では図10の時間t8より短いt7に短縮でき、厨芥処理機の経時的な電力量をさらに一段と削減できるという効果がある。   Further, in the initial stage of the drying process, the amount of wrinkles is predicted from the magnitude of the stress m generated when the wrinkles in the drying chamber 1 are sandwiched between the stirring means 7 and the convex portion 8, and the stirrer means according to the amount of wrinkles. In the third embodiment, the stirring time of the stirring means 7 is made longer than the time t2 of FIG. 10 (same as the time t2 of FIG. 7). However, in the present invention, the stirring time of FIG. Since the stirring time is longer than time 0 and the slope of the evaporation characteristic of moisture is larger than that in the second embodiment, the end time of the drying process is time t8 in FIG. 10 (FIG. 7) in the third embodiment. However, in the present invention, the time can be shortened to t7 shorter than the time t8 in FIG. 10, and there is an effect that the power consumption with time of the soot processing machine can be further reduced.

本発明にかかる厨芥処理機は、乾燥処理時間を短縮することで、経時的な電力量を削減できるため、家庭用、業務用に限らず、厨芥処理機のランニングコストを低減するのに、有用である。   The dredge processing machine according to the present invention can reduce the amount of electric power over time by shortening the drying processing time, so that it is useful not only for home and business use, but also for reducing the running cost of the dredge processing machine. It is.

本発明の第1の実施の形態を示す厨芥処理機の機構構成図FIG. 1 is a mechanism configuration diagram of a slag processor showing a first embodiment of the present invention. 同厨芥処理機の制御ブロック図Control block diagram of cohabitation processor 同厨芥処理機の上部温度及び下部温度と従来例の厨芥処理機の下部温度特性図Upper temperature and lower temperature of the same slag processor and lower temperature characteristics of conventional slag processor 本発明の第2の実施の形態を示す厨芥処理機の制御ブロック図The control block diagram of the soot processing machine which shows the 2nd Embodiment of this invention 同厨芥処理機の上部温度及び下部温度と蒸発量と従来例の厨芥処理機の蒸発量の特性図Characteristic diagram of upper and lower temperatures of the same slag processor, evaporation amount, and evaporation amount of conventional slag processor 本発明の第3の実施の形態を示す厨芥処理機の制御ブロック図The control block diagram of the saddle processor which shows the 3rd Embodiment of this invention 同厨芥処理機の上部温度及び下部温度と蒸発量の特性図Characteristic diagram of upper and lower temperatures and evaporation of the coagulator 本発明の第4の実施の形態を示す厨芥処理機の機構構成図Fig. 4 is a mechanism configuration diagram of a saddle processor showing a fourth embodiment of the present invention. 同厨芥処理機の制御ブロック図Control block diagram of cohabitation processor 同厨芥処理機の上部温度及び下部温度と蒸発量の特性図Characteristic diagram of upper and lower temperatures and evaporation of the coagulator 従来の厨芥処理機の機構構成図Structure diagram of a conventional soot processor 同厨芥処理機の排出口の近傍の機構構成図Structure of the mechanism near the discharge port 同厨芥処理機の制御ブロック図Control block diagram of cohabitation processor 厨芥処理機の上部及び下部の温度と蒸発量との特性図Characteristic diagram of the temperature and evaporation at the top and bottom of the soot processor

符号の説明Explanation of symbols

1 乾燥室
2 上部加熱手段
3 乾燥ファン
4 上部温度検知手段
5 下部加熱手段
6 下部温度検知手段
7 撹拌手段
9 吸気ファン
11 排出口
12 排出口扉
20 表示手段
DESCRIPTION OF SYMBOLS 1 Drying chamber 2 Upper heating means 3 Drying fan 4 Upper temperature detection means 5 Lower heating means 6 Lower temperature detection means 7 Stirring means 9 Intake fan 11 Discharge port 12 Discharge port door 20 Display means

Claims (4)

厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、前記乾燥室から厨芥を排出する排出口と、乾燥処理中には前記排出口を閉塞する排出口扉とを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、乾燥終了後に前記排出口扉を開いて前記厨芥の排出を行なう際、前記複数の下部温度検知手段で検知した温度差に応じて、前記撹拌手段の撹拌時間を変更する厨芥処理機。 A drying chamber for drying the soot; a stirring means for stirring the soot; a lower temperature detecting means for detecting a lower temperature of the drying chamber; a discharge port for discharging the soot from the drying chamber; and a discharge outlet door for closing the discharge port, the lower the temperature sensing means disposed more varied its mounting height, when opening the discharge outlet door after completion of drying is performed with discharge of the garbage, the plurality depending on the temperature difference detected by the lower temperature sensing means, garbage processor for changing the stirring time of the stirring means. 厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段とを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より、乾燥処理の終了時期を予測し、前記予測した終了時期に近づいたら、撹拌手段の撹拌時間を変更する厨芥処理機。 A drying chamber for drying the soot; a stirring means for stirring the soot; and a lower temperature detecting means for detecting a lower temperature of the drying chamber, wherein the lower temperature detecting means has a plurality of mounting heights different from each other. and, from the temperature difference detected by the plurality of lower temperature detecting means, predicting the termination time of the drying process, when approaching the end time mentioned above prediction, garbage processor for changing the stirring time of the stirring means. 厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、前記乾燥室を加熱する加熱手段と、前記加熱手段で発生した熱を厨芥に伝える乾燥ファンとを備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より乾燥処理の終了時期を予測し、前記予測した終了時期に近づいたら、前記乾燥ファンの風量を小さくする厨芥処理機。 A drying chamber that dries the soot, a stirring unit that stirs the soot, a lower temperature detecting unit that detects a lower temperature of the drying chamber, a heating unit that heats the drying chamber, and heat generated by the heating unit. A drying fan that conveys to the bag, and a plurality of the lower temperature detecting means are arranged with different mounting heights , predicting the end timing of the drying process from the temperature difference detected by the plurality of lower temperature detecting means, A dredging machine that reduces the air volume of the drying fan when it approaches the predicted end time. 厨芥を乾燥させる乾燥室と、前記厨芥を撹拌する撹拌手段と、前記乾燥室の下部温度を検知する下部温度検知手段と、乾燥処理の終了時期を表示する表示手段を備え、前記下部温度検知手段はその取り付け高さを異ならせて複数配し、前記複数の下部温度検知手段で検知した温度差より乾燥処理の終了時期を予測するとともに、前記予測した乾燥処理の終了時期を、前記表示手段に表示する厨芥処理機。 Comprising a drying chamber for drying the garbage, a stirring means for stirring the garbage, and the lower the temperature detection means for detecting the temperature of the lower part of the drying chamber, and display means for displaying the end time of the drying process, the lower temperature sensing The means is arranged with a plurality of different mounting heights, predicts the end time of the drying process from the temperature difference detected by the plurality of lower temperature detecting means, and displays the predicted end time of the drying process as the display means. 厨 芥 Processing machine to display on .
JP2003374140A 2000-09-14 2003-11-04 厨 芥 Processing machine Expired - Fee Related JP3758657B2 (en)

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JP4559135B2 (en) * 2004-06-30 2010-10-06 ダイニチ工業株式会社 Garbage processing machine
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