JP4169729B2 - Frozen confectionery manufacturing equipment - Google Patents

Description

  The present invention relates to a frozen dessert manufacturing apparatus for manufacturing a frozen dessert such as soft cream (soft ice cream).

Conventionally, this kind of frozen dessert manufacturing apparatus is equipped with a cooling device comprising a compressor, a condenser, a capillary tube, a cooling cylinder and a cooler equipped in a hopper (mix tank), and this cooling device supplies liquefied refrigerant to the cooler during the manufacture of frozen dessert. The cooling cylinder and hopper are cooled by flowing after reducing the pressure. And a beater (stirring means) is attached in the cooling cylinder, and the mix in the cooling cylinder is stirred by the beater while cooling the mix in the cooler to produce a frozen dessert such as soft cream or sherbet (for example, , See Patent Document 1).
Japanese Patent Laid-Open No. 10-271957

  As described above, the mix is cooled and stirred in the cooling cylinder, so that air is taken into the inside and a pleasant frozen dessert is produced. However, the air is taken in and the bulk increases. This is called overrun.

  When the overrun is high, it becomes a frozen confection with a relatively light touch with a lot of air, and when the overrun is low, it becomes a comparatively hard and heavy chilled taste with a low air content. Since the degree of overrun often depends on the type of frozen dessert and the preference of the user / customer, it is extremely convenient if it can be easily adjusted.

  Therefore, the present invention provides a frozen dessert manufacturing apparatus that can easily adjust the overrun of the frozen dessert.

The frozen dessert producing apparatus of the present invention includes a cooling cylinder for producing a frozen dessert by cooling the mix while stirring, a cooling means for cooling the cooling cylinder, a stirring means for stirring the inside of the cooling cylinder, a cooling means and a stirring means. And a control unit that controls the operation of the cooling unit. The control unit operates the agitation unit during the operation of the cooling unit, and after the cooling unit stops, delays the agitation unit and adjusts the delay time. Therefore , the control means has an operation switch for adjusting the overrun of the frozen dessert produced in the cooling cylinder, and the control means shortens the delay time to lower the overrun of the frozen dessert based on the operation of the operation switch. It is characterized by extending the overrun.

In the frozen dessert manufacturing apparatus of the present invention, a cooling cylinder for manufacturing frozen dessert by cooling the mix while stirring, a cooling means for cooling the cooling cylinder, a stirring means for stirring the inside of the cooling cylinder, a cooling means and a stirring means And a control unit that controls the operation of the cooling unit. The control unit operates the agitation unit during the operation of the cooling unit, and after the cooling unit stops, delays the agitation unit and adjusts the delay time. Therefore, it has an operation switch that adjusts the overrun of the frozen dessert produced in the cooling cylinder. Based on the operation of this operation switch, the delay time is shortened to lower the overrun of the frozen dessert, and the delay time is extended. Since the overrun is increased, the overrun of the frozen dessert produced in the cooling cylinder can be easily adjusted.

  As a result, it becomes possible to easily adjust the overrun of the frozen dessert according to the type of the frozen dessert and the needs of the user / customer, and to improve the sales.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a partially longitudinal perspective view of a frozen dessert manufacturing apparatus SM according to an embodiment to which the present invention is applied, FIG. 2 is a configuration diagram relating to mix supply of the frozen dessert manufacturing apparatus SM, and FIG. 3 is a block diagram of an electric circuit of the frozen dessert manufacturing apparatus SM. Show.

  The frozen dessert manufacturing apparatus SM according to the embodiment is an apparatus for manufacturing and selling frozen confectionery such as soft cream and sherbet (shake) (in the embodiment, soft cream is manufactured). Is provided with a heat-insulated cool box 2 for storing and keeping a mix raw material bag 5 (not shown in FIG. 1) containing soft cream raw material mix (mix to be used as a frozen dessert such as soft cream and sherbet). ing. The front side of the interior 2A of the cool box 2 is open, and the front opening is closed by a rotatable heat insulating door 3 so that the heat insulating door 3 can be opened and closed. Is released. Reference numeral 33 denotes a cool box opening / closing switch for detecting opening / closing of the heat insulating door 3.

  On the other hand, a cold storage cooler and a blower (not shown) are arranged on the ceiling 2A of the cold storage 2 and a cold storage compressor 18A and a cold storage condenser (not shown) are installed on the back of the cold storage 2. The cold storage cooler and a known refrigerant circuit are configured. When the cool box compressor 18A is operated, the cool box cooler exhibits a cooling action. Then, the cold air cooled by the cool box cooler is circulated to the interior 2A by the blower, and the mix raw material bag 5 and the peripheral components described later in the cool box 2 are kept at a predetermined temperature.

  The mix raw material bag 5 is stored and held in a bag case 31 so as to be freely delivered, and in that state, the mixed material bag 5 is stored and loaded in the inside 2 </ b> A of the cool box 2. In the present embodiment, the frozen dessert manufacturing apparatus SM is provided with two cooling cylinders 8 as described later and can produce frozen desserts with two kinds of mixes (raw materials). Good. Therefore, in this embodiment, two bag cases 31 and 31 each containing the mixed raw material bags 5 are juxtaposed in the inside 2A of the cold storage 2. The bag case 31 is composed of two upper and lower parts formed in a net shape with wires.

  On the other hand, while holding the rear part of the bag case 31 on the rear inner wall of the cool box 2 and forming a support portion (not shown) for making it lower and slanting to the front side, the front inner wall of the cool box 2 is A locking member 79 for holding the front portion of the bag case 31 is provided across the left and right. Further, as shown in FIG. 1, a connecting portion 7A of a bag pressurizing pipe 7 constituting a bag pressurizing passage and a connecting portion 51A of an air circuit 51 as an air supply passage are provided from the inner wall of the cool box 2. Furthermore, a mix inlet 9 of a cooling cylinder 8 (described later) is provided on the bottom wall 2A of the cool box 2 so as to open. In this embodiment, since the frozen dessert can be manufactured by using two kinds of mixed raw materials as described above, the connecting portion 7A of the bag pressurizing pipe 7, the connecting portion 51A of the air circuit 51 and the cooling cylinder 8, the mix Two inlets 9 and two Y-type mixers 57 to be described later are provided.

  Here, the mix raw material bag 5 of the embodiment is attached to one surface of the bag body 21 having flexibility and heat-welded, for example, and communicates between the inside of the bag body 21 and the outside. An outlet member 22 made of hard resin, a base end is attached to the outlet member 22, and a periphery is welded to the other side of the bag body 21 and a mix raw material tube 34 constituting a mix supply passage communicating with the bag body 21. A flexible outer layer body 23 made of the same material as the bag body 21 and a hard resin attached to one surface of the bag body 21 so as to communicate with the non-adhesive portion between the outer layer body 23 and the bag body 21. The communication port member 24 (FIG. 2).

  The outer layer body 23 and the bag main body 21 are in a non-adhesive state except for the periphery of the outer layer body 23. Thus, a sealed space A (shown by air in FIG. 2) is provided between the outer layer body 23 and the bag main body 21. Can be configured. The communication port member 24 communicates between the outer layer body 23 and the bag body 21 (sealed space A) and the outside. In addition, the mix (shown as a mix in FIG. 2) is stored in the bag body 21, and compressed air can be supplied to the sealed space A between the outer layer body 23 and the bag body 21.

  The mix raw material bag 5 storing the mix as described above is held in a state of being stored in the bag case 31 and stored in the inside 2 </ b> A of the cool box 2. In this state, the bag case 31 and the mix raw material bag 5 are locked with a sufficient space below the front portion with the front portion inclined slightly lower. In this state, the mix raw material tube 34 attached in advance to the outlet member 22 as described above is connected to a Y-type mixer 57 as a junction passage member as described later, and a bag is formed between the communication port member 24 and the connection portion 7A. The pressure pipe 7 is connected for communication. In addition, the air circuit 51 connects the connection portion 51 </ b> A and the Y-type mixer 57.

  The mix material tube 34 is composed of a flexible synthetic resin tube having flexibility and flexibility, and the base end thereof is connected in advance to the outlet member 22 of the mix material bag 5 as described above. And the tip of the mix raw material tube 34 is heat-sealed and sealed, and the passage in the mix raw material tube 34 is kept hygienic so that it does not come into contact with the outside, and is cut when connecting to the Y-type mixer 57. Will be opened.

  On the other hand, 8 in FIG. 1 is the above-described cooling cylinder in which the mix flowing in from the mix inlet 9 is stirred by a rotating beater (stirring means) 10 to produce a frozen dessert, and a cylinder cooler 11 is attached around it. It has been. The beater 10 is rotated via a beater motor 12, a drive transmission belt, a speed reducer 13, and a rotating shaft. The frozen desserts produced by the cooling cylinders 8 and 8 are operated by operating the take-out levers 15 and 15 disposed on the freezer door 14 that closes the front opening of the cooling cylinders 8 and 8 so as to be opened and closed. 16 is moved up and down, an extraction path (not shown) is opened, and the beater 10 is rotationally driven to be taken out. The freezer door 14, the take-out levers 15 and 15, and the plungers 16 and 16 constitute a frozen dessert extraction unit.

  The freezer door 14 is made of transparent glass or transparent hard resin to constitute a see-through portion. Through the freezer door 14, the inside of the cooling cylinders 8, 8 can be seen through from the front. A permanent magnet 36 is embedded in the surface of the freezer door 14 on the main body 1 side, and a reed switch 37 is attached to the front surface of the main body 1 at a position corresponding to the permanent magnet 36. When the freezer door 14 is attached to the main body 1 and the front opening of the cooling cylinders 8 and 8 is closed, the contact point of the reed switch 37 is closed by the permanent magnet 36, the freezer door 14 is removed, and the cooling cylinder 8 is removed. , 8 is opened, the contact of the reed switch 37 is opened.

  Further, a proximity switch 38 (shown in FIG. 3) is attached to the front surface of the main body 1 at a position corresponding to the rear of the take-out levers 15 and 15 constituting the frozen dessert extraction unit. The proximity switch 38 detects that the take-out levers 15 and 15 are tilted forward using infrared rays or sound waves.

  Further, as shown in FIG. 1, a cleaning hose connection port 39 is provided on the inner wall of the cool box 2. The cleaning hose connection port 39 is connected to a cleaning hose (not shown) for discharging cleaning water into the cooling cylinder 8 when the cooling cylinder 8 is cleaned, and is pulled out to the side surface. The cleaning water pipe 41 is in communication. The cleaning water pipe 41 is connected to a water pipe (not shown), and an opening / closing stopper 42 is provided in the middle of the cleaning water pipe 41 so as to be disposed on the front surface of the main body 1. The opening / closing plug 42 always closes the cleaning water pipe 41, and when the cooling cylinder 8 is cleaned, this is turned to open the cleaning water pipe 41.

  A compressor 18, a condenser 20, a four-way valve 19, and the like that constitute a cooling device R that constitutes a cooling means are housed and installed in the lower part of the main body 1. The four-way valve 19 is used for flowing a high-temperature refrigerant through the cylinder cooler 11 to perform thawing and sterilization (heat sterilization).

  Next, in FIG. 2, reference numeral 27 denotes an air pump that constitutes an air compressor. A check valve 46 is connected to the discharge pipe 28 of the air pump 27 so that the air pump 27 is in the reverse direction. An exhaust pipe 49 is connected to the downstream side of the check pipe 46 of the discharge pipe 28, and an exhaust electromagnetic valve 48 constituting exhaust means (for protection of the air pump and exhaust of the air circuit) is connected to the exhaust pipe 49. Is connected.

  An inlet of a three-way valve 52 is further connected to the discharge pipe 28, and one end of an air circuit 51 serving as an air supply passage is connected to one outlet of the three-way valve 52. A check valve 56 is attached to the air circuit 51. This check valve 56 is constituted by a duckbill made of an elastic thin-walled piece that stagnates diagonally downward. The flow path is opened by pressure from the upstream side (three-way valve 52 side), and the downstream side (Y-type mixer 57). The flow path is closed by pressure from the side). The bag pressurizing pipe 7 is connected to the other outlet of the three-way valve 52. In the non-energized state, the three-way valve 52 communicates with the inlet (air pump 27 side) and one outlet (air circuit 51 side) on the cooling cylinder side. Switch so that the bag pressurization pipe 7 side) communicates.

  The air circuit 51 at the position of the check valve 56 on the three-way valve 52 side is provided with a cylinder pressure sensor 47 as cylinder pressure detecting means, and the bag pressure pipe 7 has a bag pressure sensor as bag pressure detecting means. 53 is provided. The cylinder pressure sensor 47 detects the air pressure Pc in the cooling cylinder 8 via the air circuit 51, and the bag pressure sensor 53 detects between the bag body 21 and the outer layer body 23 of the mixed material bag 5 via the bag pressurizing pipe 7. The air pressure Pd in the sealed space A is detected.

  The other end of the air circuit 51 is detachably connected to a second inlet 57B formed at the upper end of the Y-type mixer 57. Further, the outlet 57 </ b> C at the lower end of the Y-type mixer 57 is detachably connected to the mix inlet 9 of the cooling cylinder 8 and communicates with the cooling cylinder 8. A check valve 54 is attached in the Y-type mixer 57 inside the outlet 57C. This check valve 54 is composed of the above-mentioned duckbill made of an elastic thin-walled piece that squeezes downward. The flow path is opened by the pressure from the upstream side (air circuit 51 side), and the downstream side (cooling cylinder 8 side). ) To close the flow path. Further, the mix raw material bag 5, the mix raw material tube 34, the air circuit 51, the bag pressurizing pipe 7 and the Y-type mixer 57 are located in the inside 2 </ b> A of the cool box 2 and are kept cold.

  Here, after the end of the mix raw material tube 34 is cut as described above, the cut end is inserted into the first inlet 57A of the Y-type mixer 57, and is detachably connected by a connector (not shown). The first inlet 57A is formed so as to branch obliquely upward from the side surface (upstream side of the check valve 54) of the vertical pipe portion of the Y-type mixer 57 connecting the second inlet 57B and the outlet 57C. Has been. In addition, a check valve 61 is provided in the first inlet 57 </ b> A, and the front end cut of the mix raw material tube 34 opens on the upstream side of the check valve 61. This check valve 61 is also composed of the above-described duckbill made of an elastic thin-walled piece that is slanted downward. The flow path is opened by the pressure from the upstream side (mix raw material tube 34 side), and the downstream side (Y type) The flow path is closed by pressure from the straight pipe portion side of the mixer 57.

  Next, in FIG. 3, reference numeral 73 denotes a microcomputer constituting control means, and the outputs of the proximity switch 38, the bag pressure sensor 53, and the cylinder pressure sensor 47 are connected to the input of the microcomputer 73. Further, the input of the microcomputer 73 includes a cooling cylinder temperature sensor 81 for detecting the temperature of the cooling cylinder 8, a supercooling sensor 82 for detecting the temperature of the cooling cylinder 8 and capturing its supercooling state, and a beater motor. The output of the beater motor torque sensor 83 for detecting the torque applied to the motor 12 is connected. For the input of the microcomputer 73, an overrun adjustment switch (an operation switch constituting the setting means) 76 provided on the control panel 74 of the main body 1, the cold storage opening / closing switch 33, and the reed switch 37 (not shown here). In addition, a cooling switch 77 provided on the control panel 74 is also connected.

  Further, the compressors 18 and 18A of the cooling device R, the beater motor 12, the air pump 27, and the three-way valve 52 are connected to the output of the microcomputer 73, and the exhaust electromagnetic valve 48 is also connected although not shown here. Yes. Furthermore, a liquid crystal display 78 provided on the control panel 74 is also connected to the output of the microcomputer 73. Note that a temperature sensor that detects the temperature of the inside 2A of the cold storage 2 is also connected to the microcomputer 73, although not shown.

  Next, the operation of the above configuration will be described with reference to the timing chart of FIG. When a power plug (not shown) of the frozen dessert manufacturing apparatus SM is connected to the power source and turned on, the microcomputer 73 first determines whether or not the contact of the reed switch 37 is closed. If the freezer door 14 is attached and the front opening of the cooling cylinders 8 and 8 is closed and the permanent magnet 36 closes the contact of the reed switch 37, the operation of the subsequent operation is allowed. When the reed switch 37 is not normally attached and the contact of the reed switch 37 is open, the start of the subsequent operation is prohibited, and an alarm is displayed on the liquid crystal display 78, for example. As a result, forgetting to attach the freezer door 14 or preventing the operation from being started in a state where the freezer door 14 is not properly installed is prevented, and the user is prompted to install the freezer door 14.

  Next, the manufacture of frozen confectionery and the extraction operation of frozen confection from the supply of the mix will be described. In addition, the mix raw material bag 5 is set in the storage 2A of the cool box 2 in a state where it can be delivered in a state of being stored in the bag case 31 as described above. In this state, the bag pressurizing pipe 7, the mix raw material tube 34, the air circuit 51, and the Y-type mixer 57 are also connected as described above. First, the cooling cylinders 8 and 8 are precharged with the mix.

  This precharging is performed by operating a switch (not shown) provided on the control panel 74, and the microcomputer 73 switches the three-way valve 52 to the bag side so that the discharge pipe 28 and the bag pressurizing pipe 7 communicate with each other. In operation, compressed air is sent from the bag pressurizing pipe 7 into the sealed space A between the outer layer body 23 of the mixed material bag 5 and the bag body 21. When the air pressure Pb in the sealed space A detected by the bag pressure sensor 53 reaches a predetermined upper limit value Pb1, the air pump 27 is stopped. Thereby, a constant pressure is applied to the bag body 21 from the outside. As the volume of the sealed space A between the outer layer body 23 and the bag body 21 increases, the mix in the bag body 21 is pushed out from the outlet member 22 to the mix material tube 34. When the bag body 21 is pressurized and the mix is pushed out to the mix material tube 34, the check valve 61 is opened by the pressure. Therefore, after the mix pushed out from the bag body 21 to the mix material tube 34 passes through it, it exits from the front end cut, enters the Y-type mixer 57 through the first inlet 57A, and passes through the check valve 61. It reaches the straight pipe section.

  Thereafter, it flows down in the Y-type mixer 57 and reaches the check valve 54. Since the check valve 54 is opened by the pressure of the mix pushed out from the mix raw material tube 34, the mix passes through the check valve 54 and flows into the cooling cylinder 8 from the mix inlet 9. At this time, the Y-type mixer 57 is attached so that air can escape, and if the air in the cooling cylinder 8 goes out from the mix inlet 9, the mix flows smoothly into the cooling cylinder 8. .

  When a predetermined amount of mix is stored in the cooling cylinders 8 and 8, the microcomputer 73 switches the three-way valve 52 to the cooling cylinder side to connect the discharge pipe 28 and the air circuit 51, and operates the air pump 27. Compressed air is fed into the cooling cylinders 8 and 8 through the air circuit 51. As a result, the air pressure Pc in the cooling cylinder 8 rises to the upper limit value Pc1, and an overrun of the frozen dessert produced in the cooling cylinder 8 is obtained by the supplied air. Moreover, since the pressure of the straight pipe part of the Y-type mixer 57 rises by this, the check valve 61 is closed. When the air pressure Pc in the cooling cylinder 8 detected by the cylinder pressure sensor 47 rises to a predetermined upper limit value Pc1, the air pump 27 is stopped. In this way, the cooling cylinders 8 and 8 are precharged with a predetermined amount of mix.

  Next, when the cooling switch 77 is turned on (pressed) by the user, the microcomputer 73 operates the compressor 18 of the cooling device R on the condition that the freezer door 14 is normally installed and closed as described above. Then, the cooling operation is started. When the compressor 18 is operated, the refrigerant condensed in the condenser 20 is supplied to the cylinder cooler 11 through a decompression device (not shown) and exhibits a cooling action there. Based on the temperature of the cooling cylinder 8 detected by the cooling cylinder temperature sensor 81, the microcomputer 73 executes control for operating the compressor 18 and the beater motor 12 at −3 ° C. and stopping at −5 ° C., for example. In this case, the microcomputer 73 accelerates the overrun of the frozen dessert by stopping the beater motor 12 with a delay from the stop of the compressor 18.

  In the cooling cylinder 8, the mix is cooled to a freezing temperature (average of about −4 ° C. between −3 ° C. and −5 ° C. as described above) by the cooling action of the cylinder cooler 11, and the beater 10 is rotated by the beater motor 12. Thus, a semi-cured frozen dessert (soft cream) is produced in the cooling cylinder 8. In addition, the compressor 18A is also operated, and the mix of the mix material bag 5 in the inside 2A of the cool box 2 is kept cold by the cool box cooler 4 as described above. After that, it becomes a sales standby state.

  In this state, for example, when the user places the cone (container) below the take-out lever 15 and tilts the take-out lever 15 toward the user, the proximity switch 38 detects this, so the microcomputer 73 rotates the beater 10. Also, as the take-out lever 15 is tilted forward, the plunger 16 is raised as described above, so that the confectionery (soft cream) is pushed out to the extraction path (not shown) by the beater 10 and extracted into the cone. If the take-out lever 15 is raised again, the plunger 16 is lowered to close the extraction path, and the proximity switch 38 detects it. Therefore, the microcomputer 73 determines that the extraction is completed and stops the beater 10. .

  Further, since the frozen dessert is extracted in this way, the air pressure in the cooling cylinder 8 is lowered, so that the check valve 61 is opened. Thereby, the mix in the bag main body 21 flows into the cooling cylinder 8 through the mix raw material tube 34 and the Y-type mixer 57, so that the mix is supplied to the cooling cylinder 8 and replenished. When a mix supply set time TS, which will be described later, has passed since the start of the extraction of the frozen dessert, the microcomputer 73 switches the three-way valve 52 to the cooling cylinder side to connect the discharge pipe 28 and the air circuit 51, and the air pump 27 is operated for a short time. Then, compressed air is sent into the cooling cylinder 8 through the air circuit 51 (similarly, the air pressure Pc in the cooling cylinder 8 rises to the upper limit value Pc1 and is produced in the cooling cylinder 8 by the supplied air. Will yield an overrun of frozen desserts). As a result, the pressure in the straight pipe portion of the Y-type mixer 57 rises, so that the check valve 61 is closed and the supply (replenishment) of the mix to the cooling cylinder 8 is stopped.

  The operation of the compressor 18 is controlled by the microcomputer 73 based on the temperature of the cooling cylinder 8 as described above. When the compressor 18 is stopped, the microcomputer 73 switches the three-way valve 52 to the bag side for a predetermined period, and operates the air pump 27 to pass through the bag pressurizing pipe 7 in the sealed space A of the mixed material bag 5. Compressed air is fed into As a result, the air pressure Pb in the sealed space A rises to the upper limit value Pb1.

(1) Calculation of Mix Supply MS Since the volume of the bag body 21 is reduced by the outflow of the mix, the air pressure Pb in the sealed space A gradually decreases. The relationship between the descending amount and the amount of mix supplied from the bag body 21 to the cooling cylinder 8 (ie, the mix supply amount) is expressed by a linear function of the remaining amount of the mix in the bag body 21 of the mix raw material bag 5. This relationship is shown in FIG. The horizontal axis in FIG. 5 is the remaining amount of the mix in the bag main body 21, and the vertical axis is the mix supply amount supplied from the bag main body 21 to the cooling cylinder 8 divided by the air pressure Pb drop amount (ie, pressure drop). Value, that is, the ratio expressed as mix feed / pressure drop.

  Data regarding this relationship is written in the microcomputer 73 in advance. Further, initial value data of the remaining amount of the mix in the bag body 21 of the mix raw material bag 5 is also written in the microcomputer 73 in advance. When the frozen confectionery is extracted as described above, the microcomputer 73, based on the output of the bag pressure sensor 53, the air pressure and the mix when the supply of the mix from the bag body 21 is started (when the extraction of the frozen confectionery is started). The pressure drop is calculated from the difference in air pressure when the supply ends (when the mix supply set time has elapsed). Next, supply to the cooling cylinder 8 at the time of extraction of the frozen dessert from the ratio corresponding to the remaining amount of the mix at the start of the mix supply obtained from the data of the remaining amount of mix held at the start of the mix supply and the calculated pressure drop Calculated mix supply amount MS.

(2) Calculation of Mix Remaining MR Next, the microcomputer 73 subtracts the calculated mix supply amount MS from the currently held mix remaining amount to calculate the mix remaining amount MR after the extraction of the frozen dessert, Rewrite the remaining mix data. The microcomputer 73 displays the current mix remaining amount MR in the mix raw material bag 5 by a numerical value on the liquid crystal display 78 based on the remaining mix amount data. In addition, you may output with the lamp and sound which turn on not only the liquid crystal display which concerns but such. At that time, a lamp may be lit or a sound may be generated when the remaining amount of the mix is reduced to a predetermined value, or the number of lamps that are lit may be reduced step by step according to the remaining amount of the mix. You may change the number. The user can accurately recognize the remaining amount of the mix in the mix raw material bag 5 based on the output of the remaining amount of the mix, and can grasp the sold-out in advance. Accordingly, the replacement work of the mixed material bag 5 can be performed quickly.

  In addition, when the mix in the mix raw material bag 5 becomes empty and the bag pressurizing pipe 7 is removed from the communication port member 24 for replacement, the air pressure Pb detected by the bag pressure sensor 53 also decreases to substantially atmospheric pressure. . When the air pressure Pb decreases as described above, the microcomputer 73 determines that the mix material bag 5 has been replaced, and resets the remaining mix amount to the initial value described above. Thereby, it becomes possible to calculate the mix supply amount without any trouble after the replacement.

(3-1) Calculation 1 of frozen dessert extraction amount SD
On the other hand, the extraction of the frozen dessert from the cooling cylinder 8 causes the air pressure Pc in the cooling cylinder 8 to gradually decrease. The extraction speed of the frozen dessert from the cooling cylinder 8 at the time of the extraction of the frozen dessert is the air pressure Pc. It is expressed by a linear function of descent speed. This relationship is shown in FIG. The horizontal axis in FIG. 6 is the rate of decrease of the air pressure Pc in the cooling cylinder 8 (pressure drop per predetermined time (1 second)), and the vertical axis is the extraction speed of the frozen dessert from the cooling cylinder 8 (predetermined time (1 second) )).

  Data regarding this relationship is also written in the microcomputer 73 in advance. When the frozen confectionery is extracted as described above, the microcomputer 73 calculates the extraction speed from the descending speed of the air pressure Pc based on the output of the cylinder pressure sensor 47. Next, the extraction time (time required for extraction, that is, time for which the take-out lever 15 detected by the proximity switch 38 is tilted) is multiplied by the calculated extraction speed to extract the frozen dessert. Frozen confectionery extraction amount SD is calculated.

(3-2) Calculation 2 of frozen dessert extraction amount SD
In the above description, the frozen confectionery extraction amount SD is calculated from the relationship between the air pressure Pc lowering speed in the cooling cylinder 8 and the extraction speed of the frozen confectionery. It is also possible to calculate the frozen confectionery extraction amount SD itself from the amount of change. That is, depending on the device configuration, the amount of frozen confectionery extracted from the cooling cylinder 8 at the time of confectionery extraction can be expressed by a linear function of the change amount (falling width) of the air pressure Pc as shown in FIG. . And if it calculates from such a relationship, the amount of frozen dessert extraction can be calculated more simply than the calculation mentioned above. However, the use of the relationship between the pressure drop rate and the extraction rate as described above has an advantage that errors due to the device configuration such as the above-described check valve can be ignored.

(4-1) Determination 1 of Mix Supply Set Time TS
Next, the microcomputer 73 determines and rewrites the next mix supply set time TS based on the calculated frozen dessert extraction amount SD and the mix supply amount MS calculated as described above. In this case, for example, the microcomputer 73 extends the next mix supply setting time TS when the mix supply amount MS is less than the frozen dessert extraction amount SD at the time of the extraction of the current frozen dessert, and conversely, the mix supply amount MS is larger. In the case, the next mix supply set time TS is shortened.

  Here, if the mix supply amount MS is smaller than the frozen dessert extraction amount SD, the overrun of the frozen dessert manufactured in the cooling cylinder 8 increases. On the contrary, if the mix supply amount MS is large, the overrun is reduced, but the microcomputer 73 has the frozen dessert extraction amount SD at the time of the extraction of the frozen dessert as described above (actually, since there is an overrun, the amount corresponding to the mix in the frozen dessert. The following is the same) and the mixed supply amount MS is controlled so as to keep the overrun of the frozen dessert manufactured in the cooling cylinder 8 constant.

(4-2) Determination of mix supply set time TS 2
In the above description, the next mix supply set time TS is determined from the current frozen dessert extraction amount SD and the mix supply amount MS, but the mix supply set time expires after the end of the frozen dessert extraction as shown in FIG. Based on the frozen dessert extraction amount SD calculated at the time of completion (when the take-out lever 15 is raised), the mix supply set time TS at that time is determined so that the frozen dessert extraction amount SD matches the mix supply amount MS. May be.

  In that case, the mix supply amount at that time is sequentially calculated from the descending air pressure Pb in the sealed space A, and the total mix supply amount MS becomes the frozen dessert extraction amount SD based on the increase in the supply amount. The reached mix supply set time TS will be determined. With this configuration, the control program becomes complicated, but more accurate mix supply is possible.

(5) Overrun Adjustment Here, the overrun of the frozen dessert can be adjusted according to the type of the frozen dessert and the preference of the user or customer by operating the overrun adjustment switch 76. In this case, when an operation to increase the overrun is performed by the overrun adjustment switch 76, the microcomputer 73 extends the delay time from when the compressor 18 stops until the beater motor 12 stops. As a result, the frozen dessert in the cooling cylinder 8 is agitated by the beater 10 for a relatively long time after cooling is completed, so that the amount of air contained therein increases and the overrun increases.

  On the contrary, when the operation of lowering the overrun is performed by the overrun adjustment switch 76, the microcomputer 73 shortens the delay time from the stop of the compressor 18 to the stop of the beater motor 12. As a result, the time during which the frozen dessert in the cooling cylinder 8 is stirred by the beater 10 after the cooling is shortened, the amount of air contained therein is reduced, and the overrun is reduced. By these, the overrun of the frozen dessert according to liking and the kind of frozen dessert can be obtained easily and accurately.

(6) Automatic correction of mix supply amount Here, the microcomputer 73 performs the mix supply control based on the frozen dessert extraction amount SD and the mix supply amount MS as described above, but some errors are inevitably generated in the calculation. . When such an error is accumulated over a long period of time, a lack of mixing may occur in the cooling cylinder 8 depending on the situation. When such a mix shortage occurs, the cooling cylinder 8 is supercooled, and the temperature of the cooling cylinder 8 is abnormally lowered.

  Therefore, when the temperature of the cooling cylinder 8 decreases to a predetermined value (abnormally low temperature) based on the output of the supercooling sensor 82, the microcomputer 73 sets the mix supply set time TS as the frozen dessert extraction amount SD and the mix supply amount MS. The correction is set so as to be longer than the time when and match. As a result, the mix supply amount MS is increased (in the direction in which the overrun decreases), so that the shortage of the mix in the cooling cylinder 8 is resolved.

  Conversely, when the mix in the cooling cylinder 8 becomes excessively large, the force required for the beater 10 to stir increases, so the torque applied to the beater motor 12 increases abnormally. .

  Therefore, when the torque applied to the beater motor 12 rises to a predetermined high value (abnormally high torque) based on the output of the beater motor torque sensor 83, the microcomputer 73 sets the mix supply set time TS to the frozen dessert extraction amount SD and the mix supply. Correction is set so as to be shorter than the time when the amount MS matches. As a result, the mix supply amount MS decreases (overrun increases), so that the excessive mix in the cooling cylinder 8 is eliminated.

(7) Change of the mix supply set time TS according to the extraction interval Further, when the frozen dessert is frequently extracted from the cooling cylinder 8, even if control is performed to supply the mix from the bag body 21 of the mix raw material bag 5 as described above. , Mix supply may not be in time. Therefore, the microcomputer 73 changes the mix supply set time TS according to the extraction interval of the frozen dessert. FIG. 9 is a flowchart of control according to FIG. 8. FIG.

  That is, if the microcomputer 73 has been extracted first in step S1 of FIG. 8, the normal mix supply set time TS determined in the above (4-1) or (4-2) in step S2. And the mix is supplied to the cooling cylinder 8. When this extraction is completed and the supply of the mix is completed, the next mix supply setting time TS (this is set as the mix supply setting 2) is determined as described above. Next, when the next extraction is performed in step S3, the microcomputer 73 determines in step S4 whether or not the interval from the previous (first) extraction to the current extraction is within, for example, 40 seconds (predetermined short time). If the interval longer than 40 seconds is open, operation is performed with the mix supply setting 2 in step S5 to supply the mix. This is the normal control described above.

  On the other hand, if the extraction interval is within 40 seconds in step S4, the microcomputer 73 proceeds to step S6 and operates at the continuous extraction mix supply set time TSC. This continuous extraction mix supply set time TSC is determined to be longer than usual, and is written in the microcomputer 73 in advance. As a result, when the extraction interval is short, a larger amount of the mix than the normal control described above is supplied, and the shortage of supply of the mix that occurs when the frozen dessert is continuously extracted can be solved. become able to.

(8) Heat sterilization Next, when the store is closed, heat sterilization for thawing and sterilizing the frozen dessert in the cooling cylinder 8 is performed. When the user operates a heat sterilization switch (not shown) provided on the control panel 74, the microcomputer 73 operates the compressor 18 of the cooling device R and switches the four-way valve 19 to start the heat sterilization operation. In this heat sterilization operation, the high-temperature gas refrigerant discharged from the compressor 18 is directly supplied to the cylinder cooler 11 without passing through the condenser 20 or the decompression device. Thereby, the cooling cylinder 8 is heated, and the internal frozen dessert (mix) is thawed and sterilized.

  This heat sterilization operation is completed by holding the cooling cylinder 8 at a predetermined heat sterilization temperature for a predetermined time, and the microcomputer 73 thereafter enters a cold storage operation by the cooling device R. In this cold keeping operation, the cylinder 8 cools the cooling cylinder 8 at a predetermined refrigeration temperature.

  Here, when there is no frozen dessert (mix) in the cooling cylinder 8 at the time of the heat sterilization operation, the cooling cylinder 8 will be in an empty state. FIG. 9 shows how the temperature of the cooling cylinder 8 rises at the start of the heat sterilization operation. In this figure, L1 shows the temperature rise when a predetermined amount of frozen confectionery (mix) exists in the cooling cylinder 8, and L2 shows the temperature rise when no frozen confectionery (mix) exists. As is apparent from this figure, when there is no frozen dessert (mix) in the cooling cylinder 8, the temperature increase rate becomes steep.

  Therefore, based on the output of the cooling cylinder temperature sensor 81, the microcomputer 73 stops the compressor 18 and stops the heat sterilization operation when the temperature increase rate of the cooling cylinder 8 at the start of the heat sterilization operation becomes steeper than a predetermined value. Cancel. Thereby, it is possible to avoid the emptying of the cooling cylinder 8 in advance.

  In the above embodiment, the mixed material bag 5 that can form the sealed space A including the bag body 21 and the outer layer body 23 is used. However, the present invention is not limited to this, and the flexible bag body is accommodated in a pressurized chamber or the like. Alternatively, compressed air may be supplied to the pressurized chamber by the air pump 27 to push out the mix from the bag body 21. However, the mixed raw material bag 5 as in the embodiment is used, and the compressed air generated by the air pump 27 is transferred from the bag pressurizing passage 7 to the sealed space between the outer layer body 23 of the mixed raw material bag 5 and the bag body 21. If the bag pressure sensor 53 detects the air pressure in the sealed space A while supplying to A, the mix material bag 5 itself can have a function of pushing out the mix from the bag body 21 by compressed air. As a result, it is possible to simplify the device configuration and facilitate handling and management.

  Furthermore, in addition to the method using the mixed material bag, the present invention is also effective for an ordinary hopper type frozen dessert manufacturing apparatus.

It is a partial longitudinal cross-sectional perspective view of the frozen dessert manufacturing apparatus of the Example to which this invention is applied. It is a block diagram regarding the mix supply of the frozen dessert manufacturing apparatus of FIG. It is a block diagram of the electric circuit of the frozen dessert manufacturing apparatus of FIG. It is a timing chart explaining operation | movement of the frozen dessert manufacturing apparatus of FIG. It is a figure which shows the relationship between the residual amount of mix in the bag main body of the frozen confectionery manufacturing apparatus of FIG. 1, and the amount of drops of mix supply amount / air pressure of sealed space. It is a figure which shows the relationship between the fall speed of the air pressure in the cooling cylinder of the frozen dessert manufacturing apparatus of FIG. It is a figure which shows the relationship between the variation | change_quantity of the air pressure in the cooling cylinder of the frozen dessert manufacturing apparatus of FIG. It is a flowchart of the program regarding the change of the mix supply setting time by the extraction interval of the microcomputer of FIG. It is a figure which shows the mode of the temperature rise of the cooling cylinder at the time of the heat sterilization driving | operation start of the frozen dessert manufacturing apparatus of FIG.

Explanation of symbols

A Sealed space R Cooling device SM Frozen dessert manufacturing device 1 Main body 2 Cold storage 2A Inside 3 Heat insulation door 5 Mix material bag 7 Bag pressurization pipe (bag pressurization passage)
8 Cooling cylinder 9 Mix inlet 21 Bag body 23 Outer layer 27 Air pump (air compressor)
34 Mix material tube (mix supply passage)
47 Cylinder pressure sensor 51 Air circuit 52 Three-way valve 53 Bag pressure sensor 54, 56, 61 Check valve 57 Y-type mixer 73 Microcomputer (control means)
76 Overrun adjustment switch

Claims (1)

A cooling cylinder for producing a frozen dessert by cooling the mix while stirring;
Cooling means for cooling the cooling cylinder;
Stirring means for stirring the inside of the cooling cylinder;
Control means for controlling the operation of the cooling means and the stirring means,
The control means operates the stirring means during operation of the cooling means, and after the cooling means is stopped, the control means delays the stirring means to stop and adjusts the delay time to thereby adjust the delay time. An operation switch for adjusting the overrun of the frozen dessert produced in the control unit, and the control means reduces the overrun of the frozen dessert by reducing the delay time based on the operation of the operation switch, and the delay time A device for making frozen desserts, which is characterized by extending the overrun by extending the length .

Images