Tableware treatment apparatus and control method thereof

Abstract

The present application relates to the technical field of household appliances, and discloses a tableware processing device and a control method thereof. The tableware processing device comprises a cabinet, a first ventilation assembly and a second ventilation assembly. The cabinet is internally provided with an upper chamber and a lower chamber. The first ventilation assembly comprises a first fan and a first air duct. The air inlet of the first fan is communicated with the upper chamber. One end of the first air duct is communicated with the air outlet of the first fan, and the other end is selectively communicated with the lower chamber. The second ventilation assembly comprises a second fan and a second air duct. The air inlet of the second fan is communicated with the lower chamber. One end of the second air duct is communicated with the air outlet of the second fan, and the other end is selectively communicated with the upper chamber. When the upper chamber and the lower chamber are used simultaneously, the first fan and the second fan can accelerate the airflow circulation speed between the upper chamber and the lower chamber, thereby improving the drying efficiency. When the upper chamber or the lower chamber is used alone, the first fan and the second fan can accelerate the cooling speed of the upper chamber or the lower chamber, thereby shortening the waiting time and improving the use experience.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a tableware processing device and its control method. Background Technology

[0002] A tableware sterilizer is an appliance used to sterilize and dry tableware. In the existing technology, most sterilizers combine sterilization and drying into one working cycle, that is, sterilization and drying are carried out simultaneously to achieve the sterilization effect during the drying process of tableware.

[0003] Because sterilizers need to maintain a high temperature during the drying process, the air and tableware inside the cabinet remain very hot after the sterilization function has started and completed a cycle. Retrieving tableware at this time can easily cause burns. To ensure safety, tableware is usually left to cool naturally for at least 20 minutes after sterilization before opening the door. This results in a long waiting time, which cannot meet the needs of users who are in a hurry to use their tableware, leading to a poor user experience.

[0004] Therefore, there is an urgent need for a tableware processing device and its control method to solve the above problems. Summary of the Invention

[0005] Based on the above problems, the purpose of this invention is to provide a tableware processing device and its control method, which can promptly reduce the temperature of the tableware after disinfection, shorten the waiting time for taking the tableware, and improve the user experience while ensuring safety.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] On the one hand, a tableware processing device is provided, comprising:

[0008] The cabinet has an upper chamber and a lower chamber.

[0009] A first ventilation assembly includes a first fan and a first duct. The air inlet of the first fan is connected to the upper chamber, and one end of the first duct is connected to the air outlet of the first fan, while the other end is selectively connected to the lower chamber.

[0010] The second ventilation assembly includes a second fan and a second duct. The air inlet of the second fan is connected to the lower chamber, and one end of the second duct is connected to the air outlet of the second fan, while the other end is selectively connected to the upper chamber.

[0011] As a preferred embodiment of the tableware processing device of the present invention, the first ventilation component and the second ventilation component are arranged diagonally in the cabinet body and are respectively located on opposite sides of the upper chamber and the lower chamber.

[0012] As a preferred embodiment of the tableware processing device of the present invention, a first one-way valve is provided on the first air duct, and the first air duct is selectively connected to the lower chamber through the first one-way valve;

[0013] The second air duct is equipped with a second one-way valve, and the second air duct is selectively connected to the upper chamber through the second one-way valve.

[0014] As a preferred embodiment of the tableware processing device of the present invention, the tableware processing device further includes a first door control switch and a second door control switch, wherein the first door control switch is used to detect the opening and closing state of the door of the upper chamber, and the second door control switch is used to detect the opening and closing state of the door of the lower chamber.

[0015] As a preferred embodiment of the tableware processing device of the present invention, the outer walls of the upper chamber and the lower chamber are provided with a first snap-fit ​​structure, and the first air duct and the second air duct are provided with a second snap-fit ​​structure. The first snap-fit ​​structure can snap-fit ​​with the second snap-fit ​​structure to fix the first air duct and the second air duct to the lower chamber and the upper chamber respectively.

[0016] On the other hand, a control method for a tableware processing device is provided, applied to the tableware processing device described above, wherein both the upper and lower chambers of the tableware processing device are equipped with disinfection and drying modules, and the control method for the tableware processing device includes the following steps:

[0017] S1. Determine whether the disinfection functions of the upper chamber and the lower chamber are activated simultaneously. If yes, proceed to step S2; otherwise, proceed to step S3.

[0018] S2. Control the disinfection and drying modules in the upper chamber and the lower chamber to start simultaneously, and control the first fan and the second fan to start;

[0019] S3. Determine whether the disinfection function of one of the upper chamber and the lower chamber is turned on separately. If yes, proceed to step S4. If no, the tableware processing equipment remains off.

[0020] S4. The disinfection and drying module of the upper chamber or the lower chamber that has been opened is activated;

[0021] S5. Determine whether the disinfection function of the other chamber is activated during the disinfection process of one of the upper chambers and the lower chambers. If yes, proceed to step S6; otherwise, proceed to step S7.

[0022] S6. Control the start of the disinfection and drying module of the opened upper chamber or lower chamber, and control the start of the first fan and the second fan;

[0023] S7. After the disinfection and drying module in the upper chamber or the lower chamber to be opened has been running for a first preset time T1, the disinfection and drying module in the upper chamber or the lower chamber to be opened is controlled to close.

[0024] As a preferred embodiment of the tableware handling equipment control method of the present invention, the following steps are further included after step S2:

[0025] S21. Determine whether the disinfection function of one of the upper chamber and the lower chamber has been cancelled. If yes, proceed to step S22; otherwise, proceed to step S23.

[0026] S22. Control the first fan and the second fan to shut down, and control the disinfection and drying module in the upper chamber or the lower chamber whose disinfection function has been cancelled to shut down;

[0027] S23. After the disinfection and drying modules in the upper chamber and the lower chamber have been running for a first preset time T1, the disinfection and drying modules in the upper chamber and the lower chamber are controlled to shut down.

[0028] S24. After the first fan and the second fan have been running for a second preset time T2, control the first fan and the second fan to shut down.

[0029] As a preferred embodiment of the tableware processing equipment control method of the present invention, in step S24, during the operation of the first fan and the second fan, it is determined whether the doors of the upper chamber and the lower chamber are opened. If yes, the first fan and the second fan are controlled to close. If no, the process returns to step S24.

[0030] As a preferred embodiment of the tableware handling equipment control method of the present invention, the following steps are further included after step S6:

[0031] S61. Determine whether the disinfection function of one of the upper chamber and the lower chamber has been cancelled. If yes, proceed to step S62; otherwise, proceed to step S63.

[0032] S62. Control the first fan and the second fan to shut down, and control the disinfection and drying module in the upper chamber or the lower chamber whose disinfection function has been cancelled to shut down;

[0033] S63. After the disinfection and drying module in the upper chamber or the lower chamber that was opened first has been running for a first preset time T1, the disinfection and drying module in the upper chamber or the lower chamber that was opened first is controlled to close, and the first fan and the second fan are controlled to close.

[0034] S64. During the operation of the disinfection and drying module of the upper chamber or the lower chamber that is opened later, determine whether the door of the upper chamber or the lower chamber that is opened first is opened. If yes, proceed to step S65; otherwise, proceed to step S66.

[0035] S65. After the disinfection and drying module in the upper chamber or the lower chamber that is opened later has been running for a first preset time T1, the disinfection and drying module in the upper chamber or the lower chamber that is opened later is controlled to close.

[0036] S66. After the disinfection and drying module in the upper chamber or the lower chamber that is opened later has been running for a first preset time T1, the disinfection and drying module in the upper chamber or the lower chamber that is opened later is controlled to close, and the first fan and the second fan are controlled to start.

[0037] S67. After the first fan and the second fan have been running for a second preset time T2, control the first fan and the second fan to shut down.

[0038] As a preferred embodiment of the tableware handling equipment control method of the present invention, the following steps are further included before step S7:

[0039] S701. Determine whether the door of the unopened upper chamber or lower chamber has been opened since the last disinfection. If yes, proceed to step S7; otherwise, proceed to step S702.

[0040] S702. Determine whether the time interval between the unopened upper chamber or the lower chamber and the last disinfection is greater than T3. If yes, proceed to step S7; otherwise, proceed to step S703.

[0041] S703. After the disinfection and drying module in the upper chamber or the lower chamber to be opened has been running for a first preset time T1, the disinfection and drying module in the upper chamber or the lower chamber to be opened is controlled to close, and the first fan and the second fan are controlled to start.

[0042] S704. After the first fan and the second fan have been running for a second preset time T2, control the first fan and the second fan to shut down.

[0043] The beneficial effects of this invention are as follows:

[0044] The tableware processing equipment and control method provided by this invention, by setting a first ventilation component and a second ventilation component, allows the upper and lower chambers inside the cabinet to be selectively connected. Specifically, if the disinfection function in the upper or lower chamber is activated independently, after the disinfection and drying module in the upper or lower chamber has completed its work, the first and second fans can be controlled to start, connecting the upper and lower chambers. Since the air in the unactivated upper or lower chamber is cold air, the hot and cold air in the upper and lower chambers can exchange heat under the action of the first and second fans, thereby accelerating the cooling speed of the upper or lower chamber, effectively shortening the user's waiting time, meeting the user's need to use tableware urgently, and preventing the user from being burned when handling tableware, resulting in a better user experience. If the disinfection functions in the upper and lower chambers are activated simultaneously, and the two disinfection and drying modules work at the same time, the first and second fans will be started. At this time, the upper and lower chambers are connected, and the airflow circulation speed between the upper and lower chambers can be accelerated under the action of the first and second fans, thereby effectively improving the heating speed of the upper and lower chambers and improving the drying efficiency. Attached Figure Description

[0045] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments of the present invention will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the content of the embodiments of the present invention and these drawings without creative effort.

[0046] Figure 1 This is a first structural schematic diagram of the tableware processing equipment provided in a specific embodiment of the present invention;

[0047] Figure 2 This is a schematic diagram of the second structure of the tableware processing device provided in a specific embodiment of the present invention.

[0048] Figure 3 This is a schematic diagram of the internal structure of the tableware processing equipment provided in a specific embodiment of the present invention;

[0049] Figure 4 This is a first structural schematic diagram of the first ventilation component provided in a specific embodiment of the present invention;

[0050] Figure 5 This is a schematic diagram of the second structure of the first ventilation component provided in a specific embodiment of the present invention;

[0051] Figure 6 yes Figure 1 A magnified view of a section at point A in the middle;

[0052] Figure 7This is a first flowchart of the tableware processing equipment control method provided in a specific embodiment of the present invention;

[0053] Figure 8 This is the second flowchart of the tableware processing equipment control method provided in a specific embodiment of the present invention.

[0054] In the picture:

[0055] 1-Cabinet body; 2-First ventilation assembly; 3-Second ventilation assembly; 4-First door control switch; 5-Second door control switch

[0056] Switch; 6-Disinfection and drying module;

[0057] 11-Upper chamber; 12-Inferior chamber;

[0058] 111-Card slot;

[0059] 21-First fan; 22-First air duct; 23-First check valve;

[0060] 221-Hook; 231-First valve plate; 232-Second valve plate;

[0061] 31-Second fan; 32-Second air duct;

[0062] 61-Disinfection lamp; 62-Heating element. Detailed Implementation

[0063] To make the technical problems solved by the present invention, the technical solutions adopted, and the technical effects achieved clearer, the technical solutions of the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0064] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance. The terms "first position" and "second position" refer to two different positions.

[0065] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to fixed connections or detachable connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal connections between two components. Those skilled in the art can understand the specific meaning of these terms in this invention based on the specific circumstances.

[0066] like Figures 1 to 6 As shown, this embodiment provides a tableware processing device that can disinfect and dry tableware. The tableware processing device can be a disinfection cabinet, etc. The tableware processing device includes a cabinet body 1, a first ventilation component 2, and a second ventilation component 3.

[0067] Among them, see Figure 1 , Figure 2 and Figure 3 The cabinet 1 is provided with an upper chamber 11 and a lower chamber 12. The first ventilation assembly 2 includes a first fan 21 and a first air duct 22. The air inlet of the first fan 21 is connected to the upper chamber 11, one end of the first air duct 22 is connected to the air outlet of the first fan 21, and the other end is selectively connected to the lower chamber 12. The second ventilation assembly 3 includes a second fan 31 and a second air duct 32. The air inlet of the second fan 31 is connected to the lower chamber 12, one end of the second air duct 32 is connected to the air outlet of the second fan 31, and the other end is selectively connected to the upper chamber 11.

[0068] Furthermore, the disinfection equipment also includes a disinfection and drying module 6. Both the upper chamber 11 and the lower chamber 12 are equipped with a disinfection and drying module 6, which is used to disinfect and dry the tableware in the upper chamber 11 and the lower chamber 12. Figure 3 As shown, optionally, the disinfection and drying module 6 includes a disinfection lamp 61 and a heating tube 62. When the disinfection lamp 61 is lit, it can disinfect the tableware in the upper chamber 11 (lower chamber 12). The heating tube 62 can heat the air in the upper chamber 11 (lower chamber 12) to dry the tableware.

[0069] For example, the disinfection lamp 61 is an ultraviolet lamp tube, and the heating tube 62 is an infrared lamp tube.

[0070] The tableware processing equipment provided in this embodiment, by setting a first ventilation component 2 and a second ventilation component 3, allows the upper chamber 11 and lower chamber 12 inside the cabinet 1 to be selectively connected. Specifically, if the disinfection functions in the upper chamber 11 and lower chamber 12 are activated simultaneously, and the two disinfection and drying modules 6 work at the same time, the first fan 21 and the second fan 31 are controlled to start. At this time, the upper chamber 11 and lower chamber 12 are connected, and under the action of the first fan 21 and the second fan 31, the airflow circulation speed between the upper chamber 11 and lower chamber 12 can be accelerated (airflow direction as shown in the figure). Figure 3 (As indicated by the middle arrow), which can effectively increase the heating rate of the upper chamber 11 and the lower chamber 12, thereby improving the drying efficiency.

[0071] If the disinfection function in the upper chamber 11 or the lower chamber 12 is activated independently, after the disinfection and drying module 6 in the upper chamber 11 or the lower chamber 12 has finished working, the first fan 21 and the second fan 31 can be activated to connect the upper chamber 11 and the lower chamber 12. Since the air in the unactivated upper chamber 11 or the lower chamber 12 is cold air, under the action of the first fan 21 and the second fan 31, the hot and cold air in the upper chamber 11 and the lower chamber 12 can exchange heat, thereby accelerating the cooling speed of the upper chamber 11 or the lower chamber 12, effectively shortening the user's waiting time, meeting the user's urgent need to use the tableware, and preventing the user from being burned when handling the tableware, resulting in a good user experience.

[0072] Optionally, the first ventilation assembly 2 and the second ventilation assembly 3 are arranged diagonally within the cabinet 1, and are respectively located on opposite sides of the upper chamber 11 and the lower chamber 12. In this embodiment, as shown... Figure 1 As shown, the first fan 21 and the first air duct 22 are located at a rearward position on the right side of the upper chamber 11 and the lower chamber 12. Figure 2 As shown, the second fan 31 and the second air duct 32 are located at the front of the left side of the upper chamber 11 and the lower chamber 12. With this arrangement, when both the first fan 21 and the second fan 31 are started, a circulating airflow can be formed between the upper chamber 11 and the lower chamber 12, flowing from top to bottom, from left to right, and from front to back (e.g., ...). Figure 3 As shown, the air circulation speed between the upper chamber 11 and the lower chamber 12 is further increased to improve drying efficiency or cooling speed.

[0073] In other embodiments, if the two chambers inside the cabinet 1 are arranged side by side, the first ventilation component 2 and the second ventilation component 3 can be respectively located at the top and bottom of the cabinet 1.

[0074] Optionally, see Figure 4 and Figure 5A first one-way valve 23 is provided on the first air duct 22, through which the first air duct 22 selectively connects to the lower chamber 12. Further, a second one-way valve is provided on the second air duct 32, through which the second air duct 32 selectively connects to the upper chamber 11. By controlling the opening and closing of the first one-way valve 23 and the second one-way valve, the selective connection between the first air duct 22 and the lower chamber 12, as well as the selective connection between the second air duct 32 and the upper chamber 11, can be controlled, allowing the upper chamber 11 to selectively connect or disconnect from the lower chamber 12, thus facilitating control.

[0075] In this embodiment, the first check valve 23 and the second check valve have the same structure; the first check valve 23 will be used as an example for description. Figure 4 As shown, the first air duct 22 has an air outlet at the end away from the first fan 21. For example, the first one-way valve 23 includes a first valve plate 231 and a second valve plate 232 rotatably disposed at the air outlet. The first valve plate 231 and the second valve plate 232 can be rotated to splice and block the air outlet, and the first valve plate 231 and the second valve plate 232 can be rotated to open the air outlet, so as to achieve selective communication between the first air duct 22 and the lower chamber 12.

[0076] Furthermore, the rotation of the first valve plate 231 and the second valve plate 232 is achieved by a rotary drive (e.g., a stepper motor). The rotary motor is connected in communication with the control unit of the tableware processing equipment to realize the electric intelligent control of the first one-way valve 23 and the second one-way valve.

[0077] Optionally, see Figure 2 The tableware processing equipment also includes a first door control switch 4 and a second door control switch 5. The first door control switch 4 is used to detect the opening and closing status of the door of the upper chamber 11, and the second door control switch 5 is used to detect the opening and closing status of the door of the lower chamber 12. When the disinfection and drying modules 6 in both the upper chamber 11 and the lower chamber 12 are closed, the doors of both the upper chamber 11 and the lower chamber 12 can be opened. Therefore, by setting the first door control switch 4 and the second door control switch 5, it is possible to detect in real time whether the doors of the upper chamber 11 and the lower chamber 12 have been opened since the last disinfection, so as to reasonably control the opening and closing of the first fan 21 and the second fan 31.

[0078] Optionally, the outer walls of both the upper chamber 11 and the lower chamber 12 are provided with a first snap-fit ​​structure, and the first air duct 22 and the second air duct 32 are both provided with a second snap-fit ​​structure. The first snap-fit ​​structure can snap into the second snap-fit ​​structure to fix the first air duct 22 and the second air duct 32 to the lower chamber 12 and the upper chamber 11 respectively. The snap-fit ​​method is convenient for assembly, can improve installation efficiency, and can ensure the installation stability of the first air duct 22 and the second air duct 32. Specifically, in this embodiment, taking the first air duct 22 as an example, see... Figure 1 and Figure 6The first snap-fit ​​structure includes a snap-fit ​​hole 111 disposed in the lower chamber 12, see reference. Figure 4 and Figure 6 The second snap-fit ​​structure includes a snap hook 221 disposed on the first air duct 22. The snap hook 221 is snapped into the snap hole 111 to realize the installation and fixation of the first air duct 22 on the lower chamber 12.

[0079] For example, one hook 221 is provided on each of the opposite sides of the first air duct 22, and correspondingly, two locking holes 111 are provided on the lower chamber 12. The two hooks 221 are engaged with the two locking holes 111 one by one to ensure the installation stability of the first air duct 22.

[0080] Furthermore, both the first fan 21 and the second fan 31 are provided with connecting ears on their outer casings. When fixing the first fan 21 and the second fan 31, fasteners such as rivets can be used to pass through the connecting ears and anchor them to the outer walls of the upper chamber 11 and the lower chamber 12.

[0081] This embodiment also provides a control method for a tableware processing device, applied to the tableware processing device described above. Both the upper chamber 11 and the lower chamber 12 of the tableware processing device are equipped with disinfection and drying modules 6. For a tableware processing device with an upper chamber 11 and a lower chamber 12, the upper chamber 11 and the lower chamber 12 can be used individually or simultaneously. Therefore, it is necessary to control whether the upper chamber 11 and the lower chamber 12 are connected according to their usage to ensure the disinfection and drying effect of the upper chamber 11 and the lower chamber 12.

[0082] Specifically, such as Figure 7 As shown, the control method for tableware handling equipment includes the following steps:

[0083] S1. Determine whether the disinfection functions of the upper chamber 11 and the lower chamber 12 are activated simultaneously. If yes, proceed to step S2; otherwise, proceed to step S3.

[0084] S2. Simultaneously start the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12, and start the first fan 21 and the second fan 31.

[0085] S3. Determine whether the disinfection function of one of the upper chamber 11 and the lower chamber 12 is turned on separately. If yes, proceed to step S4. If no, the tableware processing equipment remains closed.

[0086] S4. The disinfection and drying module 6 of the upper chamber 11 or lower chamber 12 that has been opened is activated;

[0087] S5. Determine whether the disinfection function of one of the upper chamber 11 and the lower chamber 12 is activated during the disinfection process. If yes, proceed to step S6; otherwise, proceed to step S7.

[0088] S6. Control the start of the disinfection and drying module 6 of the opened upper chamber 11 or lower chamber 12, and control the start of the first fan 21 and the second fan 31.

[0089] S7. After the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened has been running for a first preset time T1, the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened is controlled to close.

[0090] That is, when the disinfection functions of the upper chamber 11 and the lower chamber 12 are activated simultaneously, the two disinfection and drying modules 6 work at the same time. At this time, the first fan 21 and the second fan 31 are activated to connect the upper chamber 11 and the lower chamber 12. Under the action of the first fan 21 and the second fan 31, the airflow circulation speed between the upper chamber 11 and the lower chamber 12 can be accelerated, the heating speed of the upper chamber 11 and the lower chamber 12 can be increased, and thus the drying efficiency of the tableware in the upper chamber 11 and the lower chamber 12 can be effectively improved.

[0091] The tableware processing equipment has a control panel with control buttons for controlling the opening and closing of the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12. In step S1, the disinfection function of the upper chamber 11 and the lower chamber 12 can be determined by identifying whether the control buttons are selected at the same time.

[0092] In step S2, since the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 are turned on at the same time, after the first fan 21 and the second fan 31 are turned on, the air in the upper chamber 11 and the lower chamber 12 can circulate with each other through the first air duct 22 and the second air duct 32, thereby accelerating the air flow between the upper chamber 11 and the lower chamber 12, enhancing convection, and realizing rapid heating of the upper chamber 11 and the lower chamber 12.

[0093] Further, see Figure 8 The following steps are included after step S2:

[0094] S21. Determine whether the disinfection function of one of the upper chamber 11 and the lower chamber 12 has been cancelled. If yes, proceed to step S22; otherwise, proceed to step S23.

[0095] S22, control the first fan 21 and the second fan 31 to shut down, and control the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 where the disinfection function has been cancelled to shut down;

[0096] S23. After the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 have been running for a first preset time T1, the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 are controlled to be turned off.

[0097] S24. After the first fan 21 and the second fan 31 have been running for a second preset time T2, control the first fan 21 and the second fan 31 to shut down.

[0098] In step S22, since the user may retrieve tableware before the disinfection process in the upper chamber 11 or lower chamber 12 is completed, the disinfection function of both the upper chamber 11 and lower chamber 12 can be manually canceled midway. When the user manually cancels the disinfection function of the upper chamber 11 or lower chamber 12 midway, the upper chamber 11 and lower chamber 12 can be separated by controlling the first fan 21 and the second fan 31 to shut down. This prevents the upper chamber 11 (lower chamber 12) whose disinfection function has been canceled from affecting the working temperature in the lower chamber 12 (upper chamber 11), thus ensuring the disinfection and drying effect in the lower chamber 12 (upper chamber 11).

[0099] In steps S23 and S24, after the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 are both turned off, the first fan 21 and the second fan 31 continue to work for a second preset time T2. This allows the upper chamber 11 and the lower chamber 12 to maintain air convection under the action of the first fan 21 and the second fan 31, thereby accelerating the cooling rate of the air in the upper chamber 11 and the lower chamber 12. Compared with natural cooling, this can effectively shorten the time for users to wait to take out tableware.

[0100] Further, see Figure 8 In step S24, during the operation of the first fan 21 and the second fan 31, it is determined whether the doors of the upper chamber 11 and the lower chamber 12 are open. If so, the first fan 21 and the second fan 31 are shut down; otherwise, the process returns to step S24. That is, while waiting for the upper chamber 11 and the lower chamber 12 to cool down, if the door of the upper chamber 11 or the lower chamber 12 is opened, it indicates that the air in the upper chamber 11 or the lower chamber 12 is in contact with the outside and is no longer in a clean state. Therefore, shutting down the first fan 21 and the second fan 31 can isolate the upper chamber 11 or the lower chamber 12, whose doors are not open, from the outside, thereby maintaining a clean state.

[0101] The system determines whether the doors of the upper chamber 11 and the lower chamber 12 are open by real-time detection using the first door control switch 4 and the second door control switch 5. Both the first door control switch 4 and the second door control switch 5 are connected to the control unit of the tableware processing equipment. If the first door control switch 4 and the second door control switch 5 detect that the corresponding door is open, they send the corresponding signal to the control unit. The control unit then issues the corresponding control command to control the first fan 21 and the second fan 31 to close.

[0102] Further, see Figure 8 The following steps are included after step S6:

[0103] S61. Determine whether the disinfection function of one of the upper chamber 11 and the lower chamber 12 has been cancelled. If yes, proceed to step S62; otherwise, proceed to step S63.

[0104] S62, control the first fan 21 and the second fan 31 to shut down, and control the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 where the disinfection function has been cancelled to shut down;

[0105] S63. After the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened first runs for a first preset time T1, the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened first is controlled to be closed, and the first fan 21 and the second fan 31 are controlled to be closed.

[0106] S64. During the operation of the disinfection and drying module 6 of the upper chamber 11 or lower chamber 12 that is opened later, determine whether the door of the upper chamber 11 or lower chamber 12 that is opened first is opened. If yes, proceed to step S65; otherwise, proceed to step S66.

[0107] S65. After the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 that is to be opened later runs for a first preset time T1, the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 that is to be opened later is controlled to be closed.

[0108] S66. After the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 that is to be opened later runs for a first preset time T1, the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 that is to be opened later is controlled to be closed, and the first fan 21 and the second fan 31 are controlled to be started.

[0109] S67. After the first fan 21 and the second fan 31 have been running for a second preset time T2, control the first fan 21 and the second fan 31 to shut down.

[0110] In step S62, if the user needs to retrieve tableware before the disinfection process in the upper chamber 11 (lower chamber 12) is finished, the disinfection function of the upper chamber 11 (lower chamber 12) can be manually canceled. At this time, the first fan 21 and the second fan 31 are turned off, which can separate the upper chamber 11 and the lower chamber 12, prevent the upper chamber 11 (lower chamber 12) whose disinfection function has been canceled from affecting the working temperature in the lower chamber 12 (upper chamber 11), and ensure the disinfection and drying effect in the lower chamber 12 (upper chamber 11).

[0111] In step S63, since the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 are not turned on simultaneously, after the disinfection and drying module 6 in the upper chamber 11 (lower chamber 12) that is turned on first runs for a first preset time T1 (i.e., runs one working cycle), turning off the first fan 21 and the second fan 31 can separate the upper chamber 11 and the lower chamber 12, preventing the upper chamber 11 (lower chamber 12) that has stopped working from affecting the working temperature in the lower chamber 12 (upper chamber 11), thus ensuring the disinfection and drying effect in the lower chamber 12 (upper chamber 11).

[0112] In steps S64 and S65, if the door of the lower chamber 12 (upper chamber 11) is opened during the disinfection and drying process, it indicates that the upper chamber 11 (lower chamber 12) has been exposed to outside air and is no longer in a clean state. Therefore, the disinfection and drying module 6 in the lower chamber 12 (upper chamber 11) can be closed directly after completing one working cycle. At the same time, the first fan 21 and the second fan 31 should be kept in a stopped state to separate the lower chamber 12 from the upper chamber 11 and ensure the clean state of the lower chamber 12 (upper chamber 11).

[0113] In steps S64 and S66, if the door of the lower chamber 12 (upper chamber 11) is not opened during the disinfection and drying process, it indicates that the upper chamber 11 (lower chamber 12) is still in a clean state. Therefore, after the disinfection and drying module 6 in the lower chamber 12 (upper chamber 11) completes one working cycle and closes, turning on the first fan 21 and the second fan 31 can connect the upper chamber 11 and the lower chamber 12. Since the upper chamber 11 (lower chamber 12) completes disinfection and drying first and is in a cooled state, under the action of the first fan 21 and the second fan 31, the hot air in the lower chamber 12 (upper chamber 11) can convect with the cold air in the upper chamber 11 (lower chamber 12), thereby accelerating the cooling speed of the lower chamber 12 and achieving rapid cooling.

[0114] In step S67, similarly, during the operation of the first fan 21 and the second fan 31, it is determined whether the doors of the upper chamber 11 and the lower chamber 12 are open. If so, the first fan 21 and the second fan 31 are controlled to close; otherwise, the process returns to step S67. That is, while waiting for the lower chamber 12 (upper chamber 11) to cool down, if the door of the upper chamber 11 (lower chamber 12) is opened, it indicates that the air in the upper chamber 11 (inside the lower chamber 12) is in contact with the outside and is no longer in a clean state. Therefore, closing the first fan 21 and the second fan 31 can isolate the lower chamber 12 (upper chamber 11) with the outside from the outside, thereby maintaining a clean state.

[0115] Further, see Figure 8The following steps are included before step S7:

[0116] S701. Determine whether the door of the unopened upper chamber 11 or lower chamber 12 has been opened since the last disinfection. If yes, proceed to step S7; otherwise, proceed to step S702.

[0117] S702. Determine whether the time interval between the unopened upper chamber 11 or lower chamber 12 and the last disinfection is greater than T3. If yes, proceed to step S7; otherwise, proceed to step S703.

[0118] S703. After the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened runs for a first preset time T1, the disinfection and drying module 6 in the upper chamber 11 or lower chamber 12 to be opened is controlled to close, and the first fan 21 and the second fan 31 are controlled to start.

[0119] S704. After the first fan 21 and the second fan 31 have been running for a second preset time T2, control the first fan 21 and the second fan 31 to shut down.

[0120] In step S701, since the disinfection and drying modules 6 in the upper chamber 11 and the lower chamber 12 operate independently, if the door of the lower chamber 12 (upper chamber 11) is opened during the disinfection and drying process of the upper chamber 11 (lower chamber 12), it indicates that the lower chamber 12 (upper chamber 11) is no longer in a clean state. The disinfection and drying module 6 in the upper chamber 11 (lower chamber 12) will be closed after completing one working cycle, which can ensure that the upper chamber 11 (lower chamber 12) is isolated from the outside world, thereby maintaining a clean state.

[0121] In step S702, if the door of the lower chamber 12 (upper chamber 11) is not opened during the disinfection and drying process of the upper chamber 11 (lower chamber 12), it is determined whether the time interval between the last disinfection of the lower chamber 12 (upper chamber 11) and the last disinfection is greater than T3. If it is greater than T3, it indicates that the lower chamber 12 (upper chamber 11) is no longer in a clean state. The disinfection and drying module 6 in the upper chamber 11 (lower chamber 12) will be closed after completing one working cycle, which can ensure that the upper chamber 11 (lower chamber 12) is isolated from the outside world, thereby maintaining a clean state.

[0122] In step S703, if the time interval between the last disinfection and the last disinfection of the lower chamber 12 (upper chamber 11) is less than or equal to T3, it indicates that the lower chamber 12 (upper chamber 11) is still in a clean state. Therefore, after the disinfection and drying module 6 in the upper chamber 11 (lower chamber 12) completes one working cycle, the first fan 21 and the second fan 31 are turned on, which enables the air in the upper chamber 11 and the lower chamber 12 to convect and accelerate the cooling speed of the upper chamber 11 (lower chamber 12).

[0123] In step S704, during the operation of the first fan 21 and the second fan 31, it is determined whether the doors of the upper chamber 11 and the lower chamber 12 are open. If so, the first fan 21 and the second fan 31 are shut down; otherwise, the process returns to step S704. That is, while waiting for the upper chamber 11 and the lower chamber 12 to cool down, if the door of the upper chamber 11 or the lower chamber 12 is opened, it indicates that the air in the upper chamber 11 or the lower chamber 12 is in contact with the outside and is no longer in a clean state. Therefore, shutting down the first fan 21 and the second fan 31 can isolate the upper chamber 11 or the lower chamber 12, whose doors are not open, from the outside, thereby maintaining a clean state.

[0124] The T1, T2, and T3 values ​​mentioned above can be flexibly set according to user needs, and no specific limitations are made here. For example, T1 can be set to 30 minutes, T2 to 5 minutes, and T3 to 24 hours.

[0125] The tableware processing equipment control method provided in this embodiment can selectively control the opening and closing of the first fan 21 and the second fan 31 according to the specific usage of the upper chamber 11 and the lower chamber 12. This ensures that the normal operation of the upper chamber 11 and the lower chamber 12 is not affected, thus maintaining the cleanliness of the upper chamber 11 and the lower chamber 12. At the same time, the first fan 21 and the second fan 31 can be used to accelerate the cooling speed of the upper chamber 11 and the lower chamber 12 after disinfection, shortening the waiting time for users to take tableware. Furthermore, when the upper chamber 11 and the lower chamber 12 are working simultaneously, the first fan 21 and the second fan 31 can be used to accelerate the heating speed of the upper chamber 11 and the lower chamber 12, thereby improving the drying efficiency of the tableware.

[0126] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.

Claims

1. A control method for tableware processing equipment, characterized in that, The tableware processing equipment includes: Cabinet (1), wherein an upper chamber (11) and a lower chamber (12) are provided inside the cabinet (1); The first ventilation assembly (2) includes a first fan (21) and a first air duct (22). The air inlet of the first fan (21) is connected to the upper chamber (11), one end of the first air duct (22) is connected to the air outlet of the first fan (21), and the other end is selectively connected to the lower chamber (12). The second ventilation assembly (3) includes a second fan (31) and a second air duct (32). The air inlet of the second fan (31) is connected to the lower chamber (12), and one end of the second air duct (32) is connected to the air outlet of the second fan (31), while the other end is selectively connected to the upper chamber (11). The tableware processing equipment is equipped with a disinfection and drying module (6) in both the upper chamber (11) and the lower chamber (12). The control method of the tableware processing equipment includes the following steps: S1. Determine whether the disinfection functions of the upper chamber (11) and the lower chamber (12) are activated simultaneously. If yes, proceed to step S2; otherwise, proceed to step S3. S2. Control the simultaneous start of the disinfection and drying modules (6) in the upper chamber (11) and the lower chamber (12), and control the start of the first fan (21) and the second fan (31); S3. Determine whether the disinfection function of one of the upper chamber (11) and the lower chamber (12) is turned on separately. If yes, proceed to step S4. If no, the tableware processing equipment remains closed. S4. The disinfection and drying module (6) of the upper chamber (11) or the lower chamber (12) that has been opened is started; S5. Determine whether the disinfection function of one of the upper chamber (11) and the lower chamber (12) is activated during the disinfection process. If yes, proceed to step S6; otherwise, proceed to step S7. S6. Control the start of the disinfection and drying module (6) of the upper chamber (11) or the lower chamber (12) that has been opened, and control the start of the first fan (21) and the second fan (31); S7. After the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened runs for a first preset time T1, the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened is controlled to close. If the disinfection function in the upper chamber (11) or the lower chamber (12) is turned on separately, after the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) has finished working, the first fan (21) and the second fan (31) are controlled to start, so that the upper chamber (11) and the lower chamber (12) are connected.

2. The tableware processing equipment control method according to claim 1, characterized in that, The first ventilation component (2) and the second ventilation component (3) are arranged diagonally inside the cabinet (1) and are located on opposite sides of the upper chamber (11) and the lower chamber (12).

3. The tableware processing equipment control method according to claim 1, characterized in that, A first one-way valve (23) is provided on the first air duct (22), and the first air duct (22) is selectively connected to the lower chamber (12) through the first one-way valve (23); A second one-way valve is provided on the second air duct (32), and the second air duct (32) is selectively connected to the upper chamber (11) through the second one-way valve.

4. The tableware processing equipment control method according to claim 1, characterized in that, The tableware processing equipment also includes a first door control switch (4) and a second door control switch (5). The first door control switch (4) is used to detect the opening and closing status of the door of the upper chamber (11), and the second door control switch (5) is used to detect the opening and closing status of the door of the lower chamber (12).

5. The control method for tableware processing equipment according to claim 1, characterized in that, The outer walls of the upper chamber (11) and the lower chamber (12) are provided with a first snap-fit ​​structure, and the first air duct (22) and the second air duct (32) are provided with a second snap-fit ​​structure. The first snap-fit ​​structure can snap-fit ​​with the second snap-fit ​​structure to fix the first air duct (22) and the second air duct (32) to the lower chamber (12) and the upper chamber (11) respectively.

6. The control method for tableware processing equipment according to any one of claims 1-5, characterized in that, The following steps are included after step S2: S21. Determine whether the disinfection function of one of the upper chamber (11) and the lower chamber (12) has been cancelled. If yes, proceed to step S22; otherwise, proceed to step S23. S22, control the first fan (21) and the second fan (31) to shut down, and control the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) whose disinfection function has been cancelled to shut down; S23. After the disinfection and drying modules (6) in the upper chamber (11) and the lower chamber (12) have been running for a first preset time T1, the disinfection and drying modules (6) in the upper chamber (11) and the lower chamber (12) are controlled to be turned off. S24. After the first fan (21) and the second fan (31) have been running for a second preset time T2, control the first fan (21) and the second fan (31) to shut down.

7. The tableware processing equipment control method according to claim 6, characterized in that, In step S24, during the operation of the first fan (21) and the second fan (31), it is determined whether the doors of the upper chamber (11) and the lower chamber (12) are opened. If yes, the first fan (21) and the second fan (31) are controlled to close. If no, the process returns to step S24.

8. The control method for tableware processing equipment according to any one of claims 1-5, characterized in that, The following steps are included after step S6: S61. Determine whether the disinfection function of one of the upper chamber (11) and the lower chamber (12) has been cancelled. If yes, proceed to step S62; otherwise, proceed to step S63. S62, control the first fan (21) and the second fan (31) to shut down, and control the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) whose disinfection function has been cancelled to shut down; S63. After the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened first runs for a first preset time T1, the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened first is controlled to close, and the first fan (21) and the second fan (31) are controlled to close. S64. During the operation of the disinfection and drying module (6) of the upper chamber (11) or the lower chamber (12) that is opened later, determine whether the door of the upper chamber (11) or the lower chamber (12) that is opened first is opened. If yes, proceed to step S65; otherwise, proceed to step S66. S65. After the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened later runs for a first preset time T1, the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened later is controlled to be closed. S66. After the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened later runs for a first preset time T1, the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened later is controlled to close, and the first fan (21) and the second fan (31) are controlled to start. S67. After the first fan (21) and the second fan (31) have been running for a second preset time T2, control the first fan (21) and the second fan (31) to shut down.

9. The control method for tableware processing equipment according to any one of claims 1-5, characterized in that, The following steps are included before step S7: S701. Determine whether the door of the unopened upper chamber (11) or lower chamber (12) has been opened since the last disinfection. If yes, proceed to step S7; otherwise, proceed to step S702. S702. Determine whether the time interval between the unopened upper chamber (11) or the lower chamber (12) and the last disinfection is greater than T3. If yes, proceed to step S7; otherwise, proceed to step S703. S703. After the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened runs for a first preset time T1, the disinfection and drying module (6) in the upper chamber (11) or the lower chamber (12) to be opened is controlled to close, and the first fan (21) and the second fan (31) are controlled to start. S704. After the first fan (21) and the second fan (31) have been running for a second preset time T2, control the first fan (21) and the second fan (31) to shut down.

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