Dish washing machine and food heat preservation method and drying method thereof

Abstract

The invention relates to a dish-washing machine and a food heat preservation method and a food drying method thereof.The dish-washing machine comprises a box body and an air inlet assembly, a shelf used for containing food or tableware is arranged in the box body, the box body further comprises a water flow system used for cleaning the tableware on the shelf, an air inlet is formed in the box body, and the water flow system is connected with the air inlet; the air inlet assembly comprises an air inlet pipe arranged outside the box body, a heating piece arranged in the air inlet pipe and a fan driving external airflow to flow into the box body through the air inlet pipe, the air inlet end of the air inlet pipe is communicated with the outside, the air outlet end of the air inlet pipe is communicated with the air inlet in the box body, and the liquid outlet end of the ultrasonic nebulizer is located in the air inlet pipe. The dish-washing machine not only can preserve heat of food, but also can maintain the taste of the food, and is high in drying efficiency and diversified in function when tableware is cleaned.

Description

Technical Field

[0001] This invention relates to a dishwasher, and more specifically to a dishwasher and its methods for keeping food warm and drying it. Background Technology

[0002] Dishwashers are increasingly widely used due to their advantages such as good cleaning effect, ability to disinfect tableware, and time and labor saving. To improve washing results, current dishwashers typically use at least one hot water rinse cycle, with the water temperature exceeding 70℃. After the wash cycle, air is usually blown into the cabinet to dry the dishes.

[0003] For example, the Chinese utility model patent disclosed in patent application number CN202321476550.1 (publication number CN220778307U) entitled "Drying Structure for Dishwasher and Dishwasher" includes a drying structure comprising a mounting base with an air inlet and an air outlet communicating with its interior; a fan, the air inlet of which is fluidly connected to the air inlet of the mounting base, and the air outlet of which is fluidly connected to the air outlet of the mounting base; an air outlet pipe, one end of which is fitted into the mounting base, and the port of the air outlet pipe serves as an air inlet port communicating with the air outlet of the mounting base; and a heating element located on the airflow path between the air outlet of the fan and the air outlet port of the air outlet pipe; the heating element is disposed in the mounting base and located between the air outlet of the fan and the air outlet of the mounting base.

[0004] Current dishwashers only have the function of washing dishes and do not have other functions, such as keeping food warm, so their functions are relatively simple. In addition, the current drying method is to dry the inside of the dishwasher and the dishes by blowing hot air. The fan speed is always constant, resulting in low drying efficiency and high energy consumption. Summary of the Invention

[0005] The first technical problem to be solved by the present invention is to provide a multifunctional dishwasher in light of the current state of the prior art.

[0006] The second technical problem to be solved by the present invention is to provide a control method for a dishwasher that can keep food warm, in view of the current state of the prior art.

[0007] The third technical problem to be solved by the present invention is to provide a control method for a dishwasher with high drying efficiency, in light of the current state of the prior art.

[0008] The technical solution adopted by the present invention to solve the first technical problem mentioned above is as follows: a dishwasher, including a cabinet and an air inlet assembly, wherein the cabinet is provided with a shelf for placing food or tableware, the cabinet also includes a water flow system for washing the tableware on the shelf, the cabinet is provided with an air inlet, the air inlet assembly includes an air inlet pipe disposed outside the cabinet, a heating element disposed in the air inlet pipe, and a fan for driving external airflow through the air inlet pipe to flow into the cabinet, the air inlet end of the air inlet pipe is connected to the outside, and the air outlet end of the air inlet pipe is connected to the air inlet on the cabinet, characterized in that: it also includes an ultrasonic atomizer installed on the air inlet pipe, the liquid outlet end of the ultrasonic atomizer being located in the air inlet pipe.

[0009] Preferably, the ultrasonic atomizer is connected to a water inlet pipe at its inlet, which is connected to an external water source, thus providing the ultrasonic atomizer with its own water supply and keeping the water source clean.

[0010] In order to detect the temperature and humidity inside the enclosure, the enclosure is equipped with a temperature and humidity sensor.

[0011] In order to control the temperature and humidity in the cabinet within a suitable range to improve the heat preservation effect of food or ensure the drying efficiency of the dishwasher, the dishwasher also includes a controller. The input terminal of the controller is electrically connected to the temperature and humidity sensor, and the output terminal of the controller is electrically connected to the fan, heating element and ultrasonic atomizer.

[0012] The technical solution adopted by the present invention to solve the second technical problem mentioned above is: a food heat preservation method for the dishwasher, characterized by comprising the following steps:

[0013] (1) Set temperature and humidity ranges according to the food that needs to be kept warm;

[0014] (2) The temperature and humidity sensor transmits the detected temperature and humidity values ​​to the controller in real time, and determines whether the temperature value is within the temperature range and whether the humidity value is within the humidity range. Different steps are executed according to the following situations:

[0015] (2.1) If the temperature value is within the set temperature range and the humidity value is within the set humidity range, then proceed to step (3);

[0016] (2.2) If the temperature value is within the set temperature range and the humidity value is less than the set humidity range, then proceed to step (4);

[0017] (2.3) If the temperature value is within the set temperature range and the humidity value is greater than the set humidity range, then proceed to step (3);

[0018] (2.4) If the humidity value is within the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5).

[0019] (2.5) If the humidity value is within the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3);

[0020] (2.6) If the humidity value is less than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (6);

[0021] (2.7) If the humidity value is less than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (4);

[0022] (2.8) If the humidity value is greater than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3);

[0023] (2.9) If the humidity value is greater than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5);

[0024] (3) The controller stops the fan, heating element and ultrasonic atomizer from working;

[0025] (4) The controller stops the fan and heating element and controls the ultrasonic atomizer to work until the humidity value reaches the upper limit of the humidity range. Then the controller stops the ultrasonic atomizer.

[0026] (5) The controller controls the ultrasonic atomizer to stop working, and the controller controls the fan and heating element to work until the temperature value reaches the upper limit of the temperature range, at which point the controller controls the fan and heating element to stop working.

[0027] (6) The controller controls the fan, heating element and ultrasonic atomizer to work. When the temperature value reaches the upper limit of the temperature range, the controller controls the fan and heating element to stop working. When the humidity value reaches the upper limit of the humidity range, the controller controls the ultrasonic atomizer to stop working.

[0028] The technical solution adopted by the present invention to solve the third technical problem mentioned above is: a drying method for the dishwasher, characterized by comprising the following steps:

[0029] S1: The controller controls the operation of the fan, heating element, and ultrasonic atomizer. The fan speed is V1, so that the airflow enters the box from the air inlet pipe and is maintained as saturated steam at 100-105℃. The maintenance time is set to T1.

[0030] S2: The fan, heating element, and ultrasonic atomizer are still working, but the controller controls the fan speed to V2, which is less than V1, so that the airflow enters the box from the air inlet pipe and is maintained as saturated steam at 110-115℃, and the maintenance time is set to T2.

[0031] S3: The controller stops the ultrasonic atomizer, while the fan and heating element continue to work. The fan speed is V3, which is greater than V2. Once the humidity reaches the set humidity range, the controller stops the fan and heating element.

[0032] Compared with the prior art, the advantages of the present invention are: the air inlet pipe of the present invention is not only equipped with a heating element, but also with an ultrasonic atomizer. When the heating element is working and hot air is introduced into the box through the air inlet pipe, the ultrasonic atomizer can also spray water mist, which mixes with the dry hot air, so that the air entering the box has a certain humidity. This not only keeps the food in the box warm, but also prevents the food from being dehydrated and hardened by the hot air, thus maintaining the taste of the food.

[0033] In addition, during the drying stage, the water mist sprayed by the ultrasonic atomizer mixes with the dry hot air and enters the chamber. The latent heat is released by condensing saturated steam, thus constructing a three-stage high-efficiency drying concept of "phase change heat release → liquid heat conduction → superheated dehumidification" to improve drying efficiency.

[0034] Therefore, the dishwasher of the present invention can not only keep food warm and maintain its taste, but also wash and dry dishes efficiently, and has multiple functions. Attached Figure Description

[0035] Figure 1 This is a schematic diagram of the air intake assembly according to an embodiment of the present invention;

[0036] Figure 2 for Figure 1 A partial structural diagram. Detailed Implementation

[0037] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. 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.

[0038] In the description of this invention, it should be understood that, unless otherwise stated, "a plurality of" means two or more, and the terms "upper," "lower," "left," "right," "top," "bottom," "front," "rear," etc., indicate the orientation or positional relationship based on the direction or positional relationship shown in the drawings. They are only for the convenience of describing this invention and 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 this invention.

[0039] In the description of this invention patent, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an adhesive connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention patent based on the specific circumstances.

[0040] like Figures 1-2 As shown, the dishwasher of this preferred embodiment includes a cabinet and an air inlet assembly. The cabinet is provided with a shelf for placing food or tableware. The cabinet also includes a water flow system for washing the tableware on the shelf. The water flow system can adopt an existing structure, such as the water flow system and cleaning machine disclosed in Chinese Utility Model Patent Application No. CN202321709265.X (Publication No. CN220937986U).

[0041] The cabinet is equipped with an air inlet. The air inlet assembly includes an air inlet pipe 1 located outside the cabinet, a heating element 2 located in the air inlet pipe 1, and a fan 3 that drives external airflow through the air inlet pipe 1 to the cabinet. The air inlet end of the air inlet pipe 1 is connected to the outside, and the air outlet end of the air inlet pipe 1 is connected to the air inlet on the cabinet. The heating element 2 can be a PTC heating element 2. The combination of the air inlet pipe 1, the heating element 2, the fan 3, and the cabinet can refer to the structure of the Chinese utility model patent "Drying Structure for Dishwasher and Dishwasher" disclosed in patent application number CN202321476550.1 (publication number CN220778307U).

[0042] An ultrasonic atomizer is also installed on the air inlet pipe 1. The liquid outlet of the ultrasonic atomizer is located in the air inlet pipe 1. The ultrasonic atomizer adopts the existing structure. The water inlet of the ultrasonic atomizer is connected to the water inlet pipe 4. The water inlet pipe 4 is connected to the external water source, so that the ultrasonic atomizer has a separate water supply to keep the water source clean.

[0043] To detect the temperature and humidity within the cabinet, a temperature and humidity sensor is installed, employing an existing structure. To maintain the temperature and humidity within a suitable range, thereby improving food insulation or ensuring the dishwasher's drying efficiency, a controller is also included. The controller's input is electrically connected to the temperature and humidity sensor, and its output is electrically connected to the fan 3, heating element 2, and ultrasonic atomizer. The electrical connections between the controller and the temperature and humidity sensor, fan 3, heating element 2, and ultrasonic atomizer all utilize existing technology and will not be elaborated upon further.

[0044] If the dishwasher is in the food warming stage, this embodiment simultaneously heats (increases temperature) and humidifies (increases water vapor) within the cabinet. However, if not properly controlled, problems can easily arise. If humidification is excessive or too rapid, the steam will condense into water droplets (condensate) upon encountering the cooler cavity walls or food surface, dripping onto the food or tableware, making the food wet or causing secondary contamination, thus defeating the purpose of warming. If heating is insufficient, the introduction of cold steam may cause the temperature inside the cabinet to drop, affecting the warming effect.

[0045] Therefore, the food warming method in a dishwasher includes the following steps:

[0046] (1) Set temperature and humidity ranges according to the food to be kept warm; different types of food have very different requirements for temperature and humidity. Bread needs a warm and slightly humid environment to prevent it from hardening; roasted meat may need a slightly higher temperature and slightly lower humidity to keep the skin crispy; vegetables need a lower temperature and a certain humidity to prevent them from wilting; rice needs to be kept soft and moist.

[0047] (2) The temperature and humidity sensor transmits the detected temperature and humidity values ​​to the controller in real time, and determines whether the temperature value is within the temperature range and whether the humidity value is within the humidity range. Different steps are executed according to the following situations:

[0048] (2.1) If the temperature value is within the set temperature range and the humidity value is within the set humidity range, then proceed to step (3);

[0049] (2.2) If the temperature value is within the set temperature range and the humidity value is less than the set humidity range, then proceed to step (4);

[0050] (2.3) If the temperature value is within the set temperature range and the humidity value is greater than the set humidity range, then proceed to step (3);

[0051] (2.4) If the humidity value is within the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5).

[0052] (2.5) If the humidity value is within the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3);

[0053] (2.6) If the humidity value is less than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (6);

[0054] (2.7) If the humidity value is less than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (4);

[0055] (2.8) If the humidity value is greater than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3);

[0056] (2.9) If the humidity value is greater than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5);

[0057] (3) The controller stops the operation of the fan 3, heating element 2 and ultrasonic atomizer;

[0058] (4) The controller controls the fan 3 and the heating element 2 to stop working, and controls the ultrasonic atomizer to work until the humidity value reaches the upper limit of the humidity range, at which point the controller controls the ultrasonic atomizer to stop working.

[0059] (5) The controller controls the ultrasonic atomizer to stop working, and the controller controls the fan 3 and the heating element 2 to work until the temperature value reaches the upper limit of the temperature range, and then the controller controls the fan 3 and the heating element 2 to stop working.

[0060] (6) The controller controls the fan 3, heating element 2 and ultrasonic atomizer to work. When the temperature value reaches the upper limit of the temperature range, the controller controls the fan 3 and heating element 2 to stop working. When the humidity value reaches the upper limit of the humidity range, the controller controls the ultrasonic atomizer to stop working.

[0061] In this embodiment, the combination of ultrasonic atomizer, heating element 2, and fan 3 balances the moisture lost and replenished in the food, maintaining the original moisture content of the food and preserving its original taste.

[0062] If the dishwasher is in the stage where it has finished washing the dishes using the water system and needs to dry them, the dishwasher's drying method includes the following steps:

[0063] S1: The controller controls the operation of the fan 3, the heating element 2, and the ultrasonic atomizer. The fan speed of the fan 3 is V1, so that the airflow enters the box from the air inlet pipe 1 and is maintained at saturated steam at 100-105℃. The maintenance time T1 is set (e.g., 2-3 minutes). The surface of the cold tableware triggers the instantaneous condensation of steam, releasing 2260kJ / kg of latent heat to directly heat the tableware.

[0064] S2: The fan 3, heating element 2, and ultrasonic atomizer are still working, but the controller controls the fan 3 to have a wind speed of V2, which is less than V1. This ensures that the airflow enters the chamber from the air inlet pipe 1 and is maintained at saturated steam at 110-115℃. The maintenance time is set to T2 (e.g., 2-3 minutes) to reduce condensation intensity, avoid excessive liquid water residue, and maintain a high-temperature environment to melt deep-seated water.

[0065] S3: The controller stops the ultrasonic atomizer, while the fan 3 and heating element 2 continue to work. The fan speed of the fan 3 is V3, which is greater than V2, so that the free water vapor is quickly discharged from the cavity to prevent secondary condensation. After the humidity reaches the set humidity range, the controller stops the fan 3 and heating element 2.

[0066] By utilizing the latent heat released by the condensation of saturated steam, a three-stage high-efficiency drying concept of "phase change heat release → liquid heat conduction → superheated dehumidification" is constructed, resulting in good drying effect.

[0067] In another embodiment, the dishwasher can be controlled by a voice module, which is equipped with a controller, a voice receiving module, and a voice parsing module. The voice receiving module receives user commands, and the voice parsing module parses the commands. Based on the parsed commands, the controller controls the dishwasher to perform corresponding operations, thereby realizing intelligent control of the dishwasher and improving the user experience.

Claims

1. A dishwasher, comprising a cabinet and an air inlet assembly, wherein the cabinet is provided with a shelf for placing food or tableware, the cabinet further comprising a water flow system for washing the tableware on the shelf, the cabinet being provided with an air inlet, the air inlet assembly comprising an air inlet pipe (1) disposed outside the cabinet, a heating element (2) disposed in the air inlet pipe (1), and a fan (3) for driving external airflow through the air inlet pipe (1) to flow into the cabinet, the air inlet end of the air inlet pipe (1) being connected to the outside, and the air outlet end of the air inlet pipe (1) being connected to the air inlet on the cabinet, characterized in that: It also includes an ultrasonic atomizer installed on the air inlet pipe (1), the liquid outlet of which is located in the air inlet pipe (1).

2. The dishwasher according to claim 1, characterized in that: The ultrasonic atomizer is connected to a water inlet pipe (4), which is connected to an external water source.

3. The dishwasher according to claim 1, characterized in that: The enclosure is equipped with temperature and humidity sensors.

4. The dishwasher according to claim 3, characterized in that: The dishwasher also includes a controller, the input of which is electrically connected to a temperature and humidity sensor, and the output of which is electrically connected to a fan (3), a heating element (2), and an ultrasonic atomizer.

5. A food warming method for a dishwasher according to claim 4, characterized in that: Includes the following steps: (1) Set temperature and humidity ranges according to the food that needs to be kept warm; (2) The temperature and humidity sensor transmits the detected temperature and humidity values ​​to the controller in real time, and determines whether the temperature value is within the temperature range and whether the humidity value is within the humidity range. Different steps are executed according to the following situations: (2.1) If the temperature value is within the set temperature range and the humidity value is within the set humidity range, then proceed to step (3); (2.2) If the temperature value is within the set temperature range and the humidity value is less than the set humidity range, then proceed to step (4); (2.3) If the temperature value is within the set temperature range and the humidity value is greater than the set humidity range, then proceed to step (3); (2.4) If the humidity value is within the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5). (2.5) If the humidity value is within the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3); (2.6) If the humidity value is less than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (6); (2.7) If the humidity value is less than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (4); (2.8) If the humidity value is greater than the set humidity range and the temperature value is greater than the set temperature range, then proceed to step (3); (2.9) If the humidity value is greater than the set humidity range and the temperature value is less than the set temperature range, then proceed to step (5); (3) The controller stops the fan (3), heating element (2) and ultrasonic atomizer from working; (4) The controller controls the fan (3) and heating element (2) to stop working, and controls the ultrasonic atomizer to work until the humidity value reaches the upper limit of the humidity range, at which point the controller controls the ultrasonic atomizer to stop working. (5) The controller controls the ultrasonic atomizer to stop working, and the controller controls the fan (3) and heating element (2) to work until the temperature value reaches the upper limit of the temperature range, and then the controller controls the fan (3) and heating element (2) to stop working. (6) The controller controls the fan (3), heating element (2) and ultrasonic atomizer to work. When the temperature value reaches the upper limit of the temperature range, the controller controls the fan (3) and heating element (2) to stop working. When the humidity value reaches the upper limit of the humidity range, the controller controls the ultrasonic atomizer to stop working.

6. A drying method for a dishwasher according to claim 4, characterized in that: Includes the following steps: S1: The controller controls the operation of the fan (3), the heating element (2), and the ultrasonic atomizer. The wind speed of the fan (3) is V1, so that the airflow enters the box from the air inlet pipe (1) and is maintained as saturated steam at 100-105℃. The maintenance time T1 is set. S2: The fan (3), heating element (2) and ultrasonic atomizer are still working, but the controller controls the fan (3) to have a wind speed of V2, which is less than V1, so that the airflow enters the box from the air inlet pipe (1) and is maintained at 110-115℃ as saturated steam, and the maintenance time T2 is set. S3: The controller controls the ultrasonic atomizer to stop working, while the fan (3) and heating element (2) continue to work. The wind speed of the fan (3) is V3, which is greater than V2. After the humidity reaches the set humidity range, the controller controls the fan (3) and heating element (2) to stop working.

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