Commercial kitchen disinfection equipment

Abstract

The present application discloses a commercial kitchen disinfection device, which relates to the technical field of kitchen disinfection equipment, and comprises a box body and a working mechanism. The working mechanism is fixedly connected to one side of the box body. The design of the working mechanism realizes the automatic operation of the commercial kitchen disinfection equipment, greatly improving the disinfection efficiency and consistency. The isolation component provides safety and convenience of operation, while maintaining the closedness of the equipment and the controllability of the internal environment. The water tank and the control panel of the water injection control component allow precise control of the disinfection water to ensure the smooth progress of the disinfection process. The placement component provides a flexible tableware placement solution, and the rotating cleaning base and ultraviolet disinfection lamp of the cleaning and disinfection component ensure thorough cleaning and disinfection of the tableware. The hot air drying component quickly dries the tableware through the induced draft fan and the heating tube, and the air flow net ensures the uniformity of the tableware drying process. These features together constitute an efficient, safe and user-friendly operation experience of the working mechanism.

Description

Technical Field

[0001] The utility model relates to the technical field of kitchen disinfection equipment, in particular to commercial kitchen disinfection equipment. Background Art

[0002] Commercial kitchen disinfection equipment is equipment specially used in large kitchens of catering places such as restaurants, hotels, restaurants, and canteens of government agencies, schools, construction sites, etc. to disinfect tableware and drinking utensils. The main function of these equipment is to ensure the cleanliness and hygiene of tableware and drinking utensils, prevent the spread of diseases, and ensure food safety and customer health. Common commercial kitchen disinfection equipment includes steam sterilizers and dishwashers. Steam sterilizers use the strong penetrating power of high-temperature water vapor for disinfection, which is environmentally friendly and can effectively kill bacteria and viruses, ensuring the safety of tableware. Dishwashers use high-pressure water flow cleaning and high-temperature drying to sterilize, remove oil stains and residues, and improve the hygiene and safety of tableware. The application of commercial kitchen disinfection equipment not only improves the cleanliness and hygiene level of tableware, but also helps to improve the sanitary conditions of the back kitchen, enhance the hygiene management level of catering companies, and enhance customers' trust in catering services.

[0003] After searching, the patent number "CN215690059U" mentioned in the text that "a kitchen utensils disinfection device includes a disinfection box, a placement frame assembly, a base, a water storage seat, two groups of hooks and a rotating shaft; the placement frame assembly includes a top ring, multiple groups of semicircular rings, multiple groups of vertical rods, a bottom ring and multiple groups of protective rings; the two ends of each group of vertical rods are respectively connected to the top ring and the bottom ring; the top ring is provided with multiple groups of first cross bars; the bottom ring is provided with multiple groups of second cross bars; the multiple groups of semicircular rings are respectively connected to the multiple groups of vertical rods; each group of protective rings is connected to the multiple groups of vertical rods; the sealing door is rotatably arranged on the disinfection box; the base is rotatably arranged in the disinfection box; the inner wall of the disinfection box is provided with multiple groups of heating pipes; the disinfection box is provided with Temperature display assembly; the water holding seat presses the base, and the water holding seat is provided with a water tank; one set of hooks is connected to the upper end surface of the water holding seat, and the other set of hooks is connected to the rotating shaft and provided with a fixing plate; the rotating shaft is rotatably connected to the upper end surface of the water holding seat, and a torsion spring is provided on the rotating shaft. The utility model improves the disinfection efficiency of kitchen utensils and displays the temperature at the same time, which is convenient for protecting users. When in use, it improves the disinfection efficiency of kitchen utensils and displays the temperature at the same time, which is convenient for protecting users. However, the above device does not dry the internal kitchen utensils after use, and the undried kitchen utensils will still breed bacteria, which will have a bad effect on the user's body.

[0004] To this end, we provide a commercial kitchen disinfection equipment to solve the above problems. Utility Model Content

[0005] The present application provides a commercial kitchen disinfection device, which solves the problem that the device does not dry the kitchen utensils inside after use, and the undried kitchen utensils still breed bacteria.

[0006] The present application provides a commercial kitchen disinfection device, comprising a box body and a working mechanism, wherein one side of the box body is fixedly connected to the working mechanism;

[0007] The working mechanism includes an isolation component rotatably connected to one side of the box, a water injection control component is fixedly connected to the upper end of the box, a placement component is arranged on the inner side of the box, a cleaning and disinfection component is fixedly connected to the inner upper end of the box, and a hot air drying component is fixedly connected to the inner wall of the box.

[0008] Preferably, the isolation assembly includes a rotating shaft arranged on one side of the box body, an isolation door is fixedly connected to the outer side of the rotating shaft, a handle is fixedly connected to the outer surface of the isolation door, and an observation window is fixedly connected to the inner side of the isolation door.

[0009] Preferably, the water injection control assembly comprises a water tank arranged at the upper end of the box body, a water injection hole is arranged on one side of the water tank, and a control panel is fixedly connected to the outer side of the water tank.

[0010] Preferably, the placement component includes a slide arranged inside the box body, the inner side of the slide is slidably connected to a sliding roller, the inner side of the sliding roller is rotatably connected to a connecting rod, the lower end of the connecting rod is fixedly connected to a connecting plate, the lower end of the connecting plate is fixedly connected to a partition, and the lower end of the partition is fixedly connected to a leak plate.

[0011] Preferably, the cleaning and disinfecting assembly includes a rotating cleaning base arranged at the upper end of the inner side of the box body, the top of the rotating cleaning base is rotatably connected to a cleaning liquid injection base, a connecting block is provided on one side of the cleaning liquid injection base, and the inner side of the connecting block is electrically connected to an ultraviolet disinfection lamp.

[0012] Preferably, the hot air drying component includes a partition net fixedly connected to the inner wall of the box, a connecting frame is fixedly connected to the outer side of the partition net, an induced draft fan is fixedly connected to the inner side of the connecting frame, a heating pipe is provided on the other side of the induced draft fan, and an air flow net is provided on the outer side of the heating pipe.

[0013] Preferably, an oil-water separation component is fixedly connected to the inner bottom end of the box body, and the oil-water separation component includes an oil-water filter screen arranged at the inner bottom end of the box body, a temporary storage bin is arranged below the oil-water filter screen, and a drain outlet is arranged on the outer side of the box body.

[0014] It can be seen from the above technical scheme that the present application provides a commercial kitchen disinfection device. During use, first ensure that the components of the working mechanism in the box are correctly installed and can operate normally, inject a proper amount of water into the equipment through the water tank in the water injection control component, and the operator can start the water injection hole through the control panel to inject water into the disinfection device. The operator can open the isolation door through the handle to prepare the equipment or take out the tableware after the disinfection process is completed, use the placement component to place the tableware or other items to be disinfected on the slide, the sliding roller and the connecting rod work together to send the tableware into the disinfection area, rotate the cleaning base to drive the cleaning liquid spray base to rotate, and spray the cleaning liquid to perform preliminary cleaning on the tableware. After completion, the ultraviolet disinfection lamp emits ultraviolet light to disinfect the tableware, the hot air drying component starts, the induced draft fan inhales air and heats it through the heating tube to generate hot air, and the hot air blows the tableware evenly through the air flow net to achieve the drying effect. The oil-water mixture generated during the disinfection process flows into the oil-water separation component, and the oil-water filter net filters out the oil and other impurities. Clean water flows into the temporary storage bin, and the clean water is finally discharged from the box through the drain port to meet environmental emission standards. After the disinfection and air-drying process is completed, the operator can open the isolation door, take out the disinfected and dried tableware, and perform necessary cleaning and maintenance on the equipment to ensure that the equipment operates normally the next time it is used. Finally, the use of a commercial kitchen disinfection equipment is completed.

[0015] Compared with the prior art, the beneficial effects of the utility model are:

[0016] 1. The oil-water separation component is an environmentally friendly innovation in commercial kitchen disinfection equipment. It effectively separates the oil-water mixture produced during the disinfection process through the oil-water filter, reducing pollution to the environment. The temporary storage bin provides temporary storage space for filtered grease, which not only helps environmental protection, but also provides the possibility for the recycling of grease, reducing resource waste. The design of the drain port facilitates the safe discharge of treated water, ensuring that the wastewater meets environmental standards and reducing the environmental protection responsibility and operating costs of the enterprise. Overall, the oil-water separation component enhances the environmental performance of the equipment, and at the same time brings economic and environmental benefits to the enterprise through effective management of resources and reduction of operating costs;

[0017] 2. Through the setting of the working mechanism, when in use, the design of the working mechanism realizes the automated operation of commercial kitchen disinfection equipment, greatly improving the efficiency and consistency of disinfection. The isolation component provides safety and convenience of operation through the isolation door and observation window, while maintaining the closedness of the equipment and the controllability of the internal environment. The water tank and control panel of the water injection control component allow precise control of the disinfection water to ensure the smooth progress of the disinfection process. The slide and sliding roller of the placement component provide flexible tableware placement solutions, and the rotating cleaning base and ultraviolet disinfection lamp of the cleaning and disinfection component ensure thorough cleaning and disinfection of the tableware. The hot air drying component quickly dries the tableware through the induced draft fan and heating tube, and the air flow net ensures the uniformity of the tableware drying process. These features together constitute the efficient, safe and user-friendly operation experience of the working mechanism.

[0018] In summary, the present application dries the internal kitchen utensils through a hot air drying component and disinfects and sterilizes them with an ultraviolet disinfection lamp, thereby drying the kitchen utensils while reducing the problem of bacterial growth. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solution of the present application, the following is a brief introduction to the drawings required for use in the implementation cases. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0020] Figure 1 This is a schematic diagram of the overall appearance structure proposed by the utility model;

[0021] Figure 2 This is a schematic diagram of the overall rear structure proposed by the utility model;

[0022] Figure 3 This is a schematic diagram of the overall internal structure proposed by the utility model;

[0023] Figure 4 This is a schematic diagram of the overall internal structure when viewed from above proposed by the utility model;

[0024] Figure 5 It is a schematic diagram of the overall cross-sectional structure proposed by the utility model;

[0025] Figure 6 This is a schematic diagram of the hot air drying component structure proposed by the utility model;

[0026] Figure 7 This is a schematic diagram of the enlarged structure of point A proposed by the utility model.

[0027] In the figure: 1. box body; 2. working mechanism; 21. isolation component; 211. rotating shaft; 212. isolation door; 213. handle; 214. observation window; 22. water injection control component; 221. water tank; 222. water injection hole; 223. control panel; 23. placement component; 231. slide; 232. sliding roller; 233. connecting rod; 234. connecting plate; 235. partition; 236. leakage plate; 24. cleaning and disinfection component; 241. rotating cleaning base; 242. cleaning liquid injection base; 243. connecting block; 244. ultraviolet disinfection lamp; 25. hot air drying component; 251. partition; 252. connecting frame; 253. induced draft fan; 254. heating pipe; 255. air flow net; 3. oil-water separation component; 31. oil-water filter net; 32. temporary storage bin; 33. drain outlet. DETAILED DESCRIPTION

[0028] In order to enable those skilled in the art to better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings.

[0029] See also Figure 1-7 A commercial kitchen disinfection device comprises a box body 1 and a working mechanism 2. The box body 1 is the main structure of the entire disinfection device and provides an installation base and space for other components. The working mechanism 2 is fixedly connected to one side of the box body 1. The working mechanism 2 integrates the main functional components of the disinfection device to realize the automatic operation of the device.

[0030] The working mechanism 2 includes an isolation component 21 rotatably connected to one side of the box body 1. The isolation component 21 realizes isolation between the inside and outside of the equipment through an isolation door 212 to prevent pollution and facilitate observation and operation. A water injection control component 22 is fixedly connected to the upper end of the box body 1. The water injection control component 22 is used to control the amount of water in the disinfection equipment to ensure the smooth progress of the disinfection process. A placement component 23 is provided on the inner side of the box body 1. The placement component 23 is used to place tableware or other items to be disinfected. A cleaning and disinfection component 24 is fixedly connected to the upper end of the inner side of the box body 1. The cleaning and disinfection component 24 is responsible for cleaning and disinfecting the tableware placed in the equipment. A hot air drying component 25 is fixedly connected to the inner wall of the box body 1. The hot air drying component 25 is used to dry the disinfected tableware.

[0031] In the utility model, the isolation component 21 includes a rotating shaft 211 arranged on one side of the box body 1, the rotating shaft 211 supports the isolation door 212, the outer side of the rotating shaft 211 is fixedly connected with the isolation door 212, the isolation door 212 is a part of the isolation component 21, and is used to close or open the working area of ​​the disinfection equipment so that it can be rotated to open or close, the outer surface of the isolation door 212 is fixedly connected with a handle 213, the handle 213 is convenient for the operator to open or close the isolation door 212, and the inner side of the isolation door 212 is fixedly connected with an observation window 214, and the observation window 214 allows the operator to observe the working status inside the equipment when the isolation door 212 is closed.

[0032] In the utility model, the water injection control component 22 includes a water tank 221 arranged at the upper end of the box body 1, the water tank 221 stores water used for the disinfection process, a water injection hole 222 is arranged on one side of the water tank 221, the water injection hole 222 is connected to the water tank 221, and is used to inject an appropriate amount of water into the disinfection equipment, and the outer side of the water tank 221 is fixedly connected with a control panel 223, the control panel 223 includes control buttons and a display interface, which is used to operate and monitor the disinfection process.

[0033] In the utility model, the placement component 23 includes a slide 231 arranged on the inner side of the box body 1, and the slide 231 guides the sliding roller 232 so that it can move smoothly inside the box body 1. The inner side of the slide 231 is slidably connected to the sliding roller 232, and the sliding roller 232 cooperates with the slide 231 to realize the horizontal movement of the placement component 23. The inner side of the sliding roller 232 is rotatably connected to a connecting rod 233, and the connecting rod 233 connects the sliding roller 232 and the partition 235 to transmit motion. The lower end of the connecting rod 233 is fixedly connected to a connecting plate 234, and the connecting plate 234 fixes the connecting rod 233 to provide stable support. The lower end of the connecting plate 234 is fixedly connected to a partition 235, and the partition 235 separates the internal space of the placement component 23 for classifying and placing different items. The lower end of the partition 235 is fixedly connected to a leak plate 236, and the leak plate 236 is arranged below the partition 235 to filter and collect waste water during the disinfection process.

[0034] In the utility model, the cleaning and disinfection component 24 includes a rotating cleaning base 241 arranged at the upper end of the inner side of the box body 1, and the top of the rotating cleaning base 241 is rotatably connected to a cleaning liquid spraying base 242. The rotating cleaning base 241 supports the cleaning liquid spraying base 242 and realizes a rotation function to improve the cleaning efficiency. The cleaning liquid spraying base 242 sprays cleaning liquid to perform preliminary cleaning on the tableware. A connecting block 243 is arranged on one side of the cleaning liquid spraying base 242, and the inner side of the connecting block 243 is electrically connected to an ultraviolet disinfection lamp 244. The connecting block 243 is connected to the ultraviolet disinfection lamp 244 to fix the position of the ultraviolet disinfection lamp 244. The ultraviolet disinfection lamp 244 emits ultraviolet light to disinfect the tableware.

[0035] In the utility model, the hot air drying component 25 includes a partition net 251 fixedly connected to the inner wall of the box body 1. The partition net 251 is arranged on the inner wall of the box body 1 and is used to isolate the tableware and other parts of the hot air drying component 25. A connecting frame 252 is fixedly connected to the outer side of the partition net 251. The connecting frame 252 fixes the induced draft fan 253 and connects other components. The inner side of the connecting frame 252 is fixedly connected to the induced draft fan 253. The induced draft fan 253 inhales air to provide airflow for the heating pipe 254. A heating pipe 254 is arranged on the other side of the induced draft fan 253. The heating pipe 254 heats the air to generate hot air. An air flow net 255 is arranged on the outer side of the heating pipe 254. The air flow net 255 guides the flow of hot air to ensure that the tableware is evenly dried.

[0036] In some embodiments, an oil-water separation component 3 is fixedly connected to the inner bottom end of the box body 1, and the oil-water separation component 3 includes an oil-water filter screen 31 arranged at the inner bottom end of the box body 1, a temporary storage bin 32 is arranged below the oil-water filter screen 31, and a drain outlet 33 is arranged on the outer side of the box body 1. The oil-water separation component 3 is used to separate the oil-water mixture generated during the disinfection process. The oil-water filter screen 31 filters the oil and other impurities in the disinfection wastewater, the temporary storage bin 32 temporarily stores the filtered oil for subsequent processing, and the drain outlet 33 discharges the filtered and separated water, which meets environmental protection requirements.

[0037] It can be seen from the above technical solution that during use, first ensure that the components of the working mechanism 2 in the box body 1 are correctly installed and can operate normally, and inject a proper amount of water into the equipment through the water tank 221 in the water injection control component 22. The operator can start the water injection hole 222 through the control panel 223 to inject water into the disinfection equipment. The operator can open the isolation door 212 through the handle 213 to prepare the equipment or take out the tableware after the disinfection process is completed. Use the placement component 23 to place the tableware or other items to be disinfected on the slide 231. The sliding roller 232 and the connecting rod 233 work together to send the tableware into the disinfection area. The rotating cleaning base 241 drives the cleaning liquid spraying base 242 to rotate, and the cleaning liquid is sprayed to perform preliminary cleaning on the tableware. After the cleaning is completed The ultraviolet disinfection lamp 244 emits ultraviolet light to disinfect the tableware, the hot air drying component 25 is started, the induced draft fan 253 inhales air and heats it through the heating tube 254 to generate hot air, and the hot air blows the tableware evenly through the air flow net 255 to achieve a drying effect. The oil-water mixture generated during the disinfection process flows into the oil-water separation component 3, and the oil-water filter net 31 filters out the oil and other impurities. The clean water flows into the temporary storage bin 32, and the clean water is finally discharged from the box 1 through the drain port 33 to meet the environmental emission standards. After the disinfection and air-drying process is completed, the operator can open the isolation door 212, take out the disinfected and dried tableware, and perform necessary cleaning and maintenance on the equipment to ensure that the equipment operates normally the next time it is used. Finally, the use of a commercial kitchen disinfection device is completed.

[0038] Those skilled in the art will readily appreciate other embodiments of the present application after considering the specification and practicing the application disclosed herein. The present application is intended to cover any variations, uses or adaptations of the present application, which follow the general principles of the present application and include common knowledge or customary techniques in the art that are not disclosed in the present application. The specification and examples are intended to be exemplary only, and the true scope of the present application is indicated by the claims.

[0039] It should be understood that the present application is not limited to the precise structure described above and shown in the drawings, and various modifications and changes can be made without departing from its scope. The above-described embodiments of the present application do not constitute a limitation on the scope of protection of the present application.

Claims

1. A commercial kitchen disinfection device, comprising a housing (1) and a working mechanism (2), characterized in that: A working mechanism (2) is fixedly connected to one side of the box body (1); The working mechanism (2) comprises an isolation component (21) rotatably connected to one side of the box body (1); a water injection control component (22) is fixedly connected to the upper end of the box body (1); a placement component (23) is arranged on the inner side of the box body (1); a cleaning and disinfection component (24) is fixedly connected to the inner upper end of the box body (1); and a hot air drying component (25) is fixedly connected to the inner wall of the box body (1).

2. A commercial kitchen disinfection equipment according to claim 1, characterized in that: The isolation assembly (21) comprises a rotating shaft (211) arranged on one side of the box body (1); an isolation door (212) is fixedly connected to the outer side of the rotating shaft (211); a handle (213) is fixedly connected to the outer surface of the isolation door (212); and an observation window (214) is fixedly connected to the inner side of the isolation door (212).

3. A commercial kitchen disinfection equipment according to claim 1, characterized in that: The water injection control assembly (22) comprises a water tank (221) arranged at the upper end of the box body (1), a water injection hole (222) is arranged on one side of the water tank (221), and a control panel (223) is fixedly connected to the outer side of the water tank (221).

4. A commercial kitchen disinfection equipment according to claim 1, characterized in that: The placement component (23) comprises a slideway (231) arranged on the inner side of the box body (1); the inner side of the slideway (231) is slidably connected to a sliding roller (232); the inner side of the sliding roller (232) is rotatably connected to a connecting rod (233); the lower end of the connecting rod (233) is fixedly connected to a connecting plate (234); the lower end of the connecting plate (234) is fixedly connected to a partition (235); and the lower end of the partition (235) is fixedly connected to a leaking plate (236).

5. A commercial kitchen disinfection equipment according to claim 1, characterized in that: The cleaning and disinfecting assembly (24) comprises a rotating cleaning base (241) arranged at the upper end of the inner side of the box body (1); the top end of the rotating cleaning base (241) is rotatably connected to a cleaning liquid spraying base (242); a connecting block (243) is arranged on one side of the cleaning liquid spraying base (242); and the inner side of the connecting block (243) is electrically connected to an ultraviolet disinfection lamp (244).

6. A commercial kitchen disinfection equipment according to claim 1, characterized in that: The hot air drying component (25) comprises a partition net (251) fixedly connected to the inner wall of the box body (1); a connection frame (252) is fixedly connected to the outer side of the partition net (251); an induced draft fan (253) is fixedly connected to the inner side of the connection frame (252); a heating pipe (254) is arranged on the other side of the induced draft fan (253); and an air flow net (255) is arranged on the outer side of the heating pipe (254).

7. A commercial kitchen disinfection equipment according to claim 1, characterized in that: An oil-water separation component (3) is fixedly connected to the inner bottom end of the box body (1), and the oil-water separation component (3) comprises an oil-water filter screen (31) arranged at the inner bottom end of the box body (1), a temporary storage bin (32) is arranged below the oil-water filter screen (31), and a drainage port (33) is arranged on the outer side of the box body (1).

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