JP2009284945A - Dish dryer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique to reduce energy loss in a dish dryer. <P>SOLUTION: The dish dryer includes a housing vessel which houses dishes, a fan which blows air through the inside of the housing vessel, and a heater installed in the housing vessel. Concerning the dish dryer, in a drying step to dry the dishes by blow using the fan while air in the housing vessel is heated by the heater, there are a period when a thermal capability of the heater is low and a period when the thermal capability of the heater is high. The dish dryer controls the fan so as to enhance a blow capability of the fan in the period of low thermal capability of the heater while controlling the fan so as to reduce the blow capability of the fan in the period of high thermal capability of the heater. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a tableware dryer. In particular, the present invention relates to a technique for suppressing energy loss in a tableware dryer.

  2. Description of the Related Art A tableware dryer including a storage tank that stores tableware, a fan that blows air so as to pass through the interior of the storage tank, and a heater provided inside the storage tank is known. In such a tableware dryer, a drying process is performed in which the tableware is dried by blowing air with a fan while heating the air in the storage tank with a heater. When the tableware in the storage tank is exposed to warm air, the moisture on the surface of the tableware evaporates and the tableware dries. The air containing moisture by drying the dishes is discharged outside the storage tank. Such a tableware dryer is described in, for example, Patent Documents 1-3.

JP 2002-253469 A JP 2006-68400 A JP 2007-202828 A

  In the drying process of the tableware dryer, there may be a period in which the heating capacity of the heater is weak and a period in which the heating capacity of the heater is strong. For example, when the heater is turned on and off based on the temperature detected by the thermistor provided in the storage tank and the temperature of the air in the storage tank is controlled within a predetermined range, the heater is turned on. There is a period during which the heater is heated (ie, a period during which the heater has a strong heating capacity) and a period during which the heater is off (ie, a period during which the heater has a weak heating capacity).

  If the fan blowing capacity is increased during the period when the heater has a strong heating capacity, the air inside the storage tank flows uniformly from the air supply path toward the exhaust path. It becomes difficult for the air heated by the heater to reach every corner of the storage tank, resulting in unevenness in drying the tableware. In addition, the air heated by the heater is exhausted to the outside of the storage tank before sufficient moisture is taken from the tableware, resulting in wasted energy.

  The present invention solves the above problems. The present invention provides a technique for suppressing energy loss in a tableware dryer.

The tableware dryer of the present invention includes a storage tank that stores tableware, a fan that blows air so as to pass through the interior of the storage tank, and a heater that is provided inside the storage tank. In the tableware dryer, there is a period in which the heater has a weak heating capacity and a period in which the heater has a strong heating capacity in a drying process in which the air in the storage tank is heated with a heater and blown with a fan to dry the dishes. Yes. The tableware dryer controls the fan so that the fan's blowing capacity becomes strong during the period when the heater's heating capacity is weak, and controls the fan so that the fan's blowing capacity becomes weak during the period when the heater's heating capacity is strong. To do.
In addition, the tableware dryer here may be a tableware washing dryer which performs a washing process, a rinsing process, and a drying process in order about the tableware stored in a storage tank, and the function to perform washing and rinsing of tableware. It may be a simple dish dryer that does not have.

  In the tableware dryer described above, the fan is controlled so that the fan blowing capacity is weak during the period when the heating ability of the heater is strong. As a result, the air heated by the heating of the heater is not immediately discharged to the outside of the storage tank, and warm air spreads to every corner of the storage tank. Tableware inside the storage tank can be sufficiently dried. Moreover, in said tableware dryer, the fan is controlled so that the ventilation capability of a fan becomes strong in the period when the heating capability of a heater is weak. As a result, the air that dries the tableware and contains a large amount of moisture is quickly discharged from the storage tank. The tableware dryer has less energy waste.

  The blowing capacity of the fan can be adjusted by various methods. For example, by increasing or decreasing the number of rotations of the fan, it is possible to adjust the fan blowing capacity. Alternatively, when the fan capacity is controlled by repeatedly turning the fan on and off, the fan fan capacity can be adjusted by adjusting the ratio of the period during which the fan rotates and the period during which the fan stops rotating. .

  The tableware dryer further includes a water supply means for supplying water to the storage tub, an injection means for spraying water in the storage tub to the tableware, and a drainage means for draining from the storage tub. There is a case where it is possible to carry out an operation in a high temperature course in which the water in the tank is heated to a high temperature with a heater and sprayed on the tableware to rinse and heat the tableware. In such a case, it is preferable that the tableware dryer controls the fan so that the air blowing capacity of the fan becomes weak at the initial stage of the drying process in the drying process in the high temperature course regardless of the heating capacity of the heater.

  When the heating and rinsing process is performed immediately before the drying process, high-temperature water vapor remains in the storage tank. If the air blowing capacity of the fan is increased from the initial stage of the drying process, high-temperature water vapor spouts out of the storage tank vigorously, thereby impairing the safety of the user. Therefore, in the tableware dryer described above, at the initial stage of the drying process, the fan is controlled so that the air blowing capacity of the fan becomes weak regardless of the heating capacity of the heater. Thereby, the safety of the user can be ensured.

  In the above tableware dryer, the operation in the low temperature course in which the water in the storage tank is sprayed on the tableware while being heated to a low temperature with a heater and the tableware is rinsed at a low temperature immediately before the drying process can be performed. There is. In this case, in the drying process in the low-temperature course, immediately after the start of the drying process, the fan is controlled so that the fan blowing capacity becomes strong during the period when the heating capacity of the heater is weak. It is preferable to control the fan so that the air blowing capacity of the fan becomes weak.

  Unlike the heat rinsing process performed in the high temperature course, in the low temperature heating rinsing process performed in the low temperature course, the water in the storage tank is not heated to a very high temperature, so in the drying process immediately after the low temperature heating rinse process, The remaining water vapor is not so hot, and even if the water vapor spouts out of the storage tank vigorously, it does not impair the safety of the user. In the tableware dryer, in the drying process in the low temperature course, the fan blowing capacity is adjusted in conjunction with the heating capacity of the heater even immediately after the start of the drying process. Thus, by switching the fan control according to the course in which the tableware dryer operates, the time required for drying the tableware can be shortened while ensuring the safety of the user.

  According to the present invention, energy loss in a tableware dryer can be suppressed.

Hereinafter, preferred embodiments of the present invention will be described.
(Mode 1) The heating capacity of the heater is adjusted based on the temperature detected by the thermistor provided in the storage tank.
(Mode 2) The blowing capacity of the fan is adjusted by increasing or decreasing the rotational speed of the fan.

  A dishwasher embodying the present invention will be described with reference to the drawings. FIG. 1 is a longitudinal sectional view of a dishwasher / dryer 10. The dishwasher 10 is a drawer-type dishwasher. The dishwasher / dryer 10 includes a main body 12, a washing tank 14, and a door 15. The cleaning tank 14 is accommodated in a space formed by the main body 12 and the door 15. The cleaning tank 14 is slidably supported by the main body 12. The cleaning tank 14 is slidable with respect to the main body 12 in the front-rear direction (left-right direction in FIG. 1). The cleaning tank 14 is connected to the door 15. When the door 15 is pulled forward (leftward in FIG. 1), the cleaning tank 14 is pulled out together with the door 15.

  The cleaning tank 14 is formed in a box shape whose upper end is opened by an opening 14a. A lid 56 is disposed above the cleaning tank 14. The lid | cover 56 is connected with the washing tank 14 by the raising / lowering mechanism which is not shown in figure. In a state in which the door 15 is closed (a state in which the cleaning tank 14 is accommodated in the main body 12), the lid 56 is lowered and is in close contact with the opening 14a of the cleaning tank 14 to cover it. When the cleaning tank 14 is pulled out from the main body 12, the lid 56 rises and opens the opening 14 a of the cleaning tank 14.

  The cleaning tank 14 accommodates a cleaning nozzle 20, a tableware basket 61, and the like. The cleaning nozzle 20 has a plurality of injection ports 20a. The tableware basket 61 is formed in a shape corresponding to the tableware 19 in order to hold various tableware 19.

  A suction recess 31 is formed on the bottom surface 39 of the cleaning tank 14. The upper opening of the suction recess 31 is covered with the leftover filter 17. The leftover filter 17 is formed in a mesh shape. The leftover filter 17 can be removed from the cleaning tank 14. A pump 27 is provided below the bottom surface 39. The pump 27 rotates the impeller 28 by a built-in electric motor. The pump 27 can rotate the impeller 28 in the forward direction or in the reverse direction. The space in which the impeller 28 is disposed and the suction recess 31 are communicated with each other through the suction flow path 32. An electric heater 30 is mounted above the bottom surface 39 where the pump 27 is disposed. A warehouse thermistor 55 is disposed below the heater 30. The in-compartment thermistor 55 detects the temperature of the water when the cleaning water is put in the cleaning tank 14, and detects the temperature of the air in the cleaning tank 14 when the cleaning water is not put.

  A cleaning nozzle 20 is rotatably attached to the bottom surface 39 of the cleaning tank 14. The cleaning nozzle 20 communicates with the first discharge port 11 of the pump 27. When the pump 27 rotates the impeller 28 in the forward direction, the cleaning water in the cleaning tank 14 is sucked from the suction recess 31 through the suction flow path 32, and from the injection port 20 a of the cleaning nozzle 20 through the first discharge port 11. Wash water is jetted. Some of the plurality of injection ports 20a formed in the cleaning nozzle 20 cause the cleaning nozzle 20 to generate a rotating moment and rotate the cleaning nozzle 20 when water is injected.

  A drain hose 34 is connected to the rear wall 33 (the right wall in FIG. 1) of the main body 12. The drainage hose 34 and the second discharge port 35 of the pump 27 are communicated with each other by a drainage channel 36. When the pump 27 rotates the impeller 28 in the reverse direction, the cleaning water in the cleaning tank 14 is sucked from the suction recess 31 through the suction flow path 32, passes through the second discharge port 35, the drain flow path 36, and the drain hose. 34 is drained.

  One end of a water supply hose 40 is connected to the rear wall 33 of the main body 12. The other end of the water supply hose 40 is connected to the water supply pipe 88. The water supply hose 40 may be directly supplied with tap water (cold water) or may be supplied with hot water heated by a water heater. One end of the water supply hose 40 is connected to the water supply valve 41 inside the main body 12 via the first water supply flow path 42. The water supply valve 41 is driven by a built-in solenoid to open and close. The water supply valve 41 and the cleaning tank 14 communicate with each other through the second water supply channel 43. When the water supply valve 41 is opened, water is supplied to the cleaning tank 14 from the water supply pipe 88 via the water supply hose 40, the first water supply channel 42, and the second water supply channel 43. When the water supply valve 41 is closed, the water supply to the washing tank 14 is stopped.

  An air supply path 63 is formed between the rear wall 33 of the main body 12 and the rear wall 51 of the cleaning tank 14. The air supply path 63 reaches from the outside to the inside of the cleaning tank 14. A drying fan 52 is disposed in the air supply path 63. The drying fan 52 rotates the fan 53 with a built-in motor (not shown). The rotational speed of the drying fan 52 is controlled by the controller 60. The drying fan 52 is connected to the cleaning tank 14 via the air supply path 63.

  The door 15 is provided with an operation panel 16 and an exhaust path 18. The operation panel 16 is provided with various buttons such as a start button, a lamp, and the like. The exhaust path 18 reaches from the inside of the cleaning tank 14 to the outside. The outer end of the cleaning tank 14 in the exhaust path 18 is located on the front surface of the door 15 (left side in FIG. 1).

  A controller 60 is mounted in front of the dishwasher 10. As shown in FIG. 2, the operation panel 16, the pump 27, the heater 30, the water supply valve 41, the drying fan 52, and the internal thermistor 55 are connected to the controller 60. The controller 60 controls the operation of each connected device by the built-in CPU 60a, memory 60b, and the like.

  Next, the operation of the dishwasher 10 will be described with reference to FIGS. The dishwasher 10 operates in any one of a high temperature course, a low temperature course, and a drying only course. When the user selects a course via the operation panel 16 and instructs the start of operation, the dishwasher 10 starts operation on the selected course.

  FIG. 3 is a flowchart for explaining the operation when the dishwasher / drier 10 is operated on a high temperature course. At the time of starting the operation on the high temperature course, the tableware 19 is placed in the tableware basket 61 by the user, and the detergent is put in the cleaning tank 14. When the operation on the high temperature course is started, the dishwasher 10 sequentially performs a washing step S302, a rinsing step S304, a heating rinsing step S306, and a drying step S308.

In the cleaning step S302, first, the water supply valve 41 is opened to supply water to the cleaning tank 14. When water supply is performed to a predetermined water level in the cleaning tank 14, the water supply valve 41 is closed and the water supply ends. After the water supply is completed, energization of the heater 30 is started, and the impeller 28 is rotated in the forward direction by the pump 27. As a result, the cleaning water mixed with the detergent is sprayed from the cleaning nozzle 20 to the tableware 19. By spraying the cleaning water while the cleaning nozzle 20 rotates, the cleaning water is sprayed on the tableware 19 and the dirt attached to the tableware 19 is washed away. The washing water that has washed the tableware 19 is again sucked from the suction recess 31 by the pump 27 and sprayed from the washing nozzle 20 to the tableware 19. The leftovers washed off from the tableware 19 are filtered out by the leftovers filter 17. While the pump 27 is driven, on / off of energization to the heater 30 is controlled based on the temperature detected by the internal thermistor 55. The washing water is maintained in the temperature range of 45 ° C. to 60 ° C. by the heating of the heater 30.
When a predetermined time (for example, 10 minutes) elapses after the driving of the pump 27 is started, the energization to the heater 30 is stopped and the impeller 28 is rotated in the reverse direction by the pump 27. As a result, the cleaning water inside the cleaning tank 14 is drained. When all of the cleaning water is drained from the cleaning tank 14, the cleaning step S302 ends.

  In the rinsing step S304, water is first supplied to the cleaning tank 14 up to a predetermined water level. After the end of water supply, the impeller 28 is rotated in the forward direction by the pump 27. Thereby, the water in the washing tank 14 is sprayed from the washing nozzle 20 onto the tableware 19, and the tableware 19 is rinsed. When a predetermined time (for example, 1 minute) elapses after the driving of the pump 27 is started, the impeller 28 is rotated in the reverse direction by the pump 27. Thereby, the water inside the cleaning tank 14 is drained. The above-described series of operations from water supply to drainage is repeated a predetermined number of times (for example, four times), and the rinsing step S304 is completed.

  In the heating rinse step S306, water is first supplied to the cleaning tank 14 up to a predetermined water level. After the water supply is completed, energization of the heater 30 is started, and the impeller 28 is rotated in the forward direction by the pump 27. Thereby, the water in the washing tank 14 is sprayed from the washing nozzle 20 onto the tableware 19, and the tableware 19 is rinsed. While the pump 27 is driven, on / off of energization to the heater 30 is controlled based on the temperature detected by the internal thermistor 55. In the heating rinse step S306, the water in the cleaning tank 14 is maintained at a temperature of about 70 ° C. by the heating of the heater 30. When a predetermined time (for example, 1 minute) elapses after the drive of the pump 27 is started, the energization to the heater 30 is stopped and the impeller 28 is rotated in the reverse direction by the pump 27. Thereby, the water inside the washing tank 14 is drained, and the heating rinse step S306 is completed.

  FIG. 4 is a flowchart illustrating details of the operation of the dishwasher 10 in the drying step S308. At the time when the drying step S308 starts, the tableware 19 is at a high temperature due to the heating rinsing step S306 performed immediately before. Further, high-temperature water vapor remains in the cleaning tank 14.

  In step S402, energization of the heater 30 is started. In step S404, the drying fan 52 is driven at a low speed. By driving the drying fan 52, air outside the cleaning tank 14 is sent into the cleaning tank 14 via the air supply path 63. The sent air passes through the cleaning tank 14 and is discharged from the exhaust path 18 together with the water vapor remaining in the cleaning tank 14.

  In step S406, it is determined whether or not the detected temperature of the internal thermistor 55 is 63 ° C. or higher. If the detected temperature of the internal thermistor 55 is 63 ° C. or higher (YES in step S406), the energization of the heater 30 is stopped in step S408, and the process proceeds to step S410. If the detected temperature of the internal thermistor 55 is less than 63 ° C. (NO in step S406), the process proceeds to step S410.

  In step S410, it is determined whether or not the temperature detected by the internal thermistor 55 is 60 ° C. or lower. When the detected temperature of the internal thermistor 55 is 60 ° C. or lower (YES in step S410), energization of the heater 30 is started in step S412, and the process proceeds to step S414. If the detected temperature of the internal thermistor 55 exceeds 60 ° C. (NO in step S410), the process proceeds to step S414.

  In step S414, it is determined whether 5 minutes have elapsed since the drying step S308 was started. If 5 minutes have not elapsed since the start of the drying step S308 (NO in step S414), the process returns to step S406, and the processes from step S406 to step S412 are repeated. If 5 minutes have elapsed from the start of the drying step S308 (YES in step S414), the process proceeds to step S416.

  In step S416, it is determined whether or not the detected temperature of the internal thermistor 55 is 63 ° C. or higher. If the detected temperature of the internal thermistor 55 is 63 ° C. or higher (YES in step S416), the energization to the heater 30 is stopped in step S418, and the drying fan 52 is driven at a strong rotation in step S420. Proceed to S422. If the detected temperature of the internal thermistor 55 is less than 63 ° C. (NO in step S416), the process proceeds to step S422.

  In step S422, it is determined whether or not the temperature detected by the internal thermistor 55 is 60 ° C. or lower. If the detected temperature of the internal thermistor 55 is 60 ° C. or less (YES in step S422), energization of the heater 30 is started in step S424, and the drying fan 52 is driven at a low speed in step S426. The process proceeds to S428. If the detected temperature of the internal thermistor 55 exceeds 60 ° C. (NO in step S422), the process proceeds to step S428.

  In step S428, it is determined whether or not 30 minutes have elapsed since the start of the drying step S308. If 30 minutes have not elapsed since the start of the drying step S308 (NO in step S428), the process returns to step S416, and the processes from step S416 to step S426 are repeated. If 30 minutes have elapsed from the start of the drying step S308 (YES in step S428), the process proceeds to step S430.

  In step S430, energization to the heater 30 is stopped. In step S432, the driving of the drying fan 52 is stopped. The drying step S308 ends.

  Through a series of processes from step S402 to step S414, heating by the heater 30 is performed in a state where the drying fan 52 is driven at a low speed until 5 minutes have elapsed since the start of the drying step S308. At the time when the drying step S308 starts, high-temperature steam remains in the cleaning tank 14 by the immediately preceding heating rinse step S306. If water vapor remains in the cleaning tank 14, drying of the tableware 19 cannot be promoted. Therefore, it is desirable to quickly discharge the remaining water vapor to the outside of the cleaning tank 14. However, if hot water vapor spouts out of the washing tank 14 vigorously, the user is exposed to danger. Therefore, in the dishwasher 10 according to the present embodiment, in the drying step S308 performed in the high temperature course, the drying fan 52 is driven at a low speed until 5 minutes have elapsed from the start. Accordingly, it is possible to reliably discharge the water vapor remaining in the cleaning tank 14 while preventing a situation in which high-temperature water vapor is ejected from the exhaust passage 18 vigorously. In addition, since the heater 30 is energized so that the temperature of the air inside the cleaning tank 14 is maintained between 60 ° C. and 63 ° C. while the drying fan 52 is driven at a low speed, Air flowing in from the outside of the washing tank 14 is sufficiently warmed, and drying of the tableware 19 is promoted.

  By a series of processes from step S416 to step S428, after 5 minutes have elapsed from the start of the drying step S308, air blowing by the drying fan 52 and heating by the heater 30 are performed until 30 minutes have elapsed from the start of the drying step S308. Is called. As shown in step S418 and step S420, the drying fan 52 is driven at a high speed during a period when the heater 30 is not energized. As a result, the tableware 19 is dried and air containing a large amount of water is quickly discharged outside the washing tank 14. Further, as shown in step S424 and step S426, the drying fan 52 is driven at a low speed during the period when the heater 30 is energized. As a result, the air heated by the heating of the heater 30 is not exhausted immediately to the outside of the cleaning tank 14, but reaches all corners of the cleaning tank 14 to promote drying of the tableware 19. Thus, energy loss in the dishwasher 10 can be suppressed by increasing or decreasing the rotation speed of the drying fan 52 in conjunction with the control of energization to the heater 30.

  FIG. 5 is a flowchart for explaining the operation when the dishwasher / dryer 10 is operated in the low temperature course. At the time of starting operation on the low temperature course, the tableware 19 is placed in the tableware basket 61 by the user, and the detergent is put into the cleaning tank 14. When the operation at the low temperature course is started, the dishwasher 10 sequentially performs a washing step S502, a rinsing step S504, a low temperature heating rinsing step S506, and a drying step S508. The operations of the cleaning step S502 and the rinsing step S504 are similar to the operations of the cleaning step S302 and the rinsing step S304 in the high temperature course described with reference to FIG.

  In the low-temperature heating rinsing step S506, water is first supplied to the cleaning tank 14 up to a predetermined water level. After the water supply is completed, energization of the heater 30 is started, and the impeller 28 is rotated in the forward direction by the pump 27. Thereby, the water in the washing tank 14 is sprayed from the washing nozzle 20 onto the tableware 19, and the tableware 19 is rinsed. While the pump 27 is driven, energization to the heater 30 is controlled based on the temperature detected by the internal thermistor 55. The washing water is maintained in the temperature range of 45 ° C. to 60 ° C. by the heating of the heater 30. When a predetermined time (for example, 1 minute) elapses after the drive of the pump 27 is started, the energization to the heater 30 is stopped and the impeller 28 is rotated in the reverse direction by the pump 27. Thereby, the water inside the washing tank 14 is drained, and the low temperature heating rinsing step S506 is completed.

  FIG. 6 is a flowchart illustrating details of the operation of the dishwasher 10 in the drying step S508. At the time when the drying step S508 is started, the tableware 19 is slightly heated by the low-temperature heating rinsing step S506 performed immediately before. Further, unlike the drying step S308 performed in the high temperature course, water vapor that is not so hot remains in the cleaning tank 14.

  In step S602, energization of the heater 30 is started. In step S604, the drying fan 52 is driven with low rotation.

  In step S606, it is determined whether or not the temperature detected by the internal thermistor 55 is 63 ° C. or higher. When the detected temperature of the internal thermistor 55 is 63 ° C. or higher (YES in step S606), the energization to the heater 30 is stopped in step S608, and the drying fan 52 is driven at a strong rotation in step S610. The process proceeds to S612. If the detected temperature of the internal thermistor 55 is less than 63 ° C. (NO in step S606), the process proceeds to step S612.

  In step S612, it is determined whether the temperature detected by the internal thermistor 55 is 60 ° C. or lower. If the detected temperature of the internal thermistor 55 is 60 ° C. or less (YES in step S612), the energization of the heater 30 is started in step S614, and the drying fan 52 is driven at a low speed in step S616. The process proceeds to S618. If the detected temperature of the internal thermistor 55 exceeds 60 ° C. (NO in step S612), the process proceeds to step S618.

  In step S618, it is determined whether or not 30 minutes have elapsed since the start of the drying step S508. If 30 minutes have not elapsed since the start of the drying step S508 (NO in step S618), the process returns to step S606, and the processes from step S606 to step S616 are repeated. If 30 minutes have elapsed from the start of the drying step S508 (YES in step S618), the process proceeds to step S620.

  In step S620, energization of the heater 30 is stopped. In step S622, the driving of the drying fan 52 is stopped. The drying step S508 ends.

  By a series of processes from step S602 to step S618, blowing by the drying fan 52 and heating by the heater 30 are performed until 30 minutes have elapsed from the start of the drying step S508. As shown in steps S608 and S610, the drying fan 52 is driven at a high speed during a period in which the heater 30 is not energized. As a result, the tableware 19 is dried and air containing a large amount of water is quickly discharged outside the washing tank 14. Further, as shown in step S614 and step S616, the drying fan 52 is driven at a low speed during the period when the heater 30 is energized. As a result, the air heated by the heating of the heater 30 is not exhausted immediately to the outside of the cleaning tank 14, but reaches all corners of the cleaning tank 14 to promote drying of the tableware 19. Thus, energy loss in the dishwasher 10 can be suppressed by increasing or decreasing the rotation speed of the drying fan 52 in conjunction with the control of energization to the heater 30.

  In the drying step S508 performed in the low temperature course, unlike the drying step S308 performed in the high temperature course, the water vapor remaining in the cleaning tank 14 at the start time is not so high. This is because in the immediately preceding low-temperature heating rinse step S506, rinsing is performed without heating the water in the cleaning tank 14 to a very high temperature. Therefore, in the drying step S508 performed in the low temperature course, even if the number of rotations of the drying fan 52 is increased or decreased in conjunction with the energization control of the heater 30 immediately after the start, the safety of the user is not impaired. The time required for drying the tableware can be shortened while ensuring the safety of the user.

  FIG. 7 is a flowchart for explaining the operation when the dishwasher / drier 10 is operated only in the course of drying. At the time of starting operation on the drying only course, the tableware 19 that has already been washed and rinsed by hand washing is placed in the tableware basket 61 by the user. When the operation on the drying only course is started, the dishwasher 10 performs the drying step S702.

  The operation in the drying step S702 performed in the drying only course is the same as the operation in the drying step S508 performed in the low temperature course described with reference to FIG.

  In the drying step S702 performed in the drying only course, unlike the drying step S308 performed in the high temperature course, high temperature water vapor does not remain in the cleaning tank 14 at the start time. Therefore, in the drying step S702 performed in the course of only drying, even if the rotational speed of the drying fan 52 is increased or decreased in conjunction with the control of energization of the heater 30 immediately after the start, the safety of the user is not impaired. The time required for drying the tableware can be shortened while ensuring the safety of the user.

Specific examples of the present invention have been described in detail above, but these are merely examples and do not limit the scope of the claims. The technology described in the claims includes various modifications and changes of the specific examples illustrated above.
In addition, the technical elements described in the present specification or the drawings exhibit technical usefulness alone or in various combinations, and are not limited to the combinations described in the claims at the time of filing. In addition, the technology illustrated in the present specification or the drawings achieves a plurality of objects at the same time, and has technical utility by achieving one of the objects.

The cross-sectional schematic diagram of the dishwasher of the Example of this invention. The block diagram which shows the control system of the dishwasher of the Example of this invention. The flowchart which shows operation | movement of the dishwasher in a high temperature course. The flowchart which shows the detail of operation | movement of the drying process in a high temperature course. The flowchart which shows operation | movement of the dishwasher in a low temperature course. The flowchart which shows the detail of operation | movement of the drying process in a low temperature course or a dry only course. The flowchart which shows operation | movement of the dishwasher in a drying only course.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Dishwasher 11 Discharge port 12 Main body 14 Washing tank 14a Opening 15 Door 16 Operation panel 17 Vegetable filter 18 Exhaust path 19 Tableware 20 Washing nozzle 20a Injection port 27 Pump 28 Impeller 30 Heater 31 Suction recessed part 32 Suction channel 33 Back wall 34 Drainage hose 35 Discharge port 36 Drainage channel 39 Bottom surface 40 Water supply hose 41 Water supply valve 42 First water supply channel 43 Second water supply channel 51 Rear wall 52 Drying fan 53 Fan 55 Internal thermistor 56 Lid 60 Controller 60b Memory 63 Supply Air path 88 Water supply pipe

Claims (3)

A storage tank for storing tableware;
A fan that blows air to pass through the interior of the containment tank;
A tableware dryer provided with a heater provided inside the storage tank,
In the drying process in which the air in the storage tank is heated with a heater and blown with a fan to dry the dishes, there is a period in which the heating capacity of the heater is weak and a period in which the heating capacity of the heater is strong,
During the period when the heater's heating capacity is strong, the fan is controlled so that the fan's blowing capacity becomes weak,
A tableware dryer that controls the fan so that the fan's air blowing capacity increases during periods when the heating capacity of the heater is weak. Water supply means for supplying water to the storage tank;
Spray means for spraying water in the storage tank to the tableware;
A drainage means for draining from the storage tank;
Immediately before the drying process, it is possible to carry out operation on a high temperature course in which the water in the storage tank is heated to a high temperature with a heater and sprayed onto the tableware to rinse and heat the tableware,
2. The tableware dryer according to claim 1, wherein in the drying process in the high temperature course, the fan is controlled so that the fan blowing capacity becomes weak at the initial stage of the drying process regardless of the heating capacity of the heater. Immediately before the drying process, the water in the storage tank is heated to a low temperature with a heater and sprayed onto the tableware to rinse the tableware and the low temperature heating and rinsing process can be performed.
In the drying process in the low-temperature course, immediately after the start of the drying process, the fan is controlled so that the fan's blowing capacity becomes strong during the period when the heater's heating capacity is weak, and during the period when the heater's heating capacity is strong, the fan's blowing capacity The tableware drier according to claim 2, wherein the fan is controlled so as to be weakened.

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