Tableware drying machine, and method for drying tableware in such a machine
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Solution Overview
Problem
Current tableware drying machines and dishwashers are inefficient in drying tableware, as the drying process is slow and energy-intensive, often requiring long drying times and high temperatures, which can hinder complete drying and increase cycle times.
Innovation Solution
A tableware drying machine and method that create a vacuum within the drying chamber to lower the water boiling point, allowing for efficient evaporation at temperatures below 100°C, and optionally use a heating device and airflow to enhance drying, while also isolating the drying chamber from the recirculation tank to prevent steam condensation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional ventilation or heating systems are used for drying tableware, then the drying process can be completed, but the drying time is long and energy consumption is high
Solution Approach 1:
The patent utilizes vacuum evaporation to change the phase transition temperature of water. By reducing the ambient pressure through vacuum, water evaporates at temperatures below 100°C, enabling rapid drying without requiring prolonged high-temperature heating. This phase transition under reduced pressure is the core mechanism that resolves the contradiction between drying effectiveness and time/energy consumption.
Solution Approach 2:
The patent changes the pressure parameter from atmospheric pressure to vacuum pressure (below atmospheric pressure). This parameter change fundamentally alters the drying mechanism from thermal evaporation to vacuum evaporation, allowing water to evaporate at lower temperatures and significantly reducing drying time and energy consumption while maintaining complete drying effectiveness.
2Productivity
If high temperatures are used to speed up drying, then drying time is reduced, but energy consumption increases and risk of damage to tableware rises
Solution Approach 1:
By utilizing vacuum evaporation, the patent enables water to undergo phase transition from liquid to vapor at temperatures below 100°C. This eliminates the need for high-temperature heating while maintaining rapid drying speed, thereby significantly reducing energy consumption and preventing thermal damage to temperature-sensitive tableware such as plastic cups and trays.
3Productivity
If conventional drying methods are used, then the process is simple, but drying time is long and may not achieve complete drying
Solution Approach 1:
The patent changes the pressure parameter to vacuum conditions, which fundamentally improves drying efficiency and completeness. Under vacuum, water evaporates more rapidly and thoroughly at lower temperatures, ensuring complete drying even for difficult-to-dry items like disposable plastic cups and trays, while maintaining system simplicity through the use of standard vacuum evaporation technology.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The vacuum-based system significantly reduces drying times, energy consumption, and space requirements, enabling quick and complete drying of tableware, including difficult-to-dry items like disposable plastic cups and trays, without slowing down overall tableware treatment processes.
Implementation Method 1
creating a vacuum within the drying chamber, which allows the water boiling point to be lowered with respect to the water boiling point at atmospheric pressure (100°C)
Implementation Method 2
causing evaporation of the liquid still present after the rinsing step
Data Source
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AI summary
A cycle dishwasher (301, 401) comprising a chamber (302, 402) wherein tableware is accommodated, and a recirculation tank (305, 405) for collecting the liquid falling from the tableware, comprises means (350, 351, 450, 451) for isolating, during at least part of a drying step of the tableware sanitizing cycle, the chamber (302, 402) at least partially from the liquid contained in the recirculation tank (305, 405), the recirculation tank (305, 405) being provided for collecting the rinsing water, and possibly the washing liquid solution falling from the tableware, in order to change a fraction of the washing liquid solution, to be used in the successive sanitizing cycles. A method for drying tableware in a cycle dishwasher (301, 401) comprising a single chamber (302, 402) wherein tableware is sanitized, and a recirculation tank (305, 405) for collecting the liquid falling from the tableware, the method comprising isolating the chamber (302, 402) at least partially from the liquid contained within the recirculation tank (305, 405), during the entire drying or during part of the drying only, the recirculation tank (305, 405) being provided for collecting the rinsing water, and possibly the washing liquid solution falling from the tableware, in order to change a fraction of the washing liquid solution, to be used in the successive sanitizing cycles.