Chemical sanitizing of foodware

• US 5,462,606 A
• Filed: 04/22/1994
• Issued: 10/31/1995
• Est. Priority Date: 04/22/1994
• Status: Expired due to Fees

• Current Assignee: Burns, John R.
• Original Assignee: Burns, John R.
• Inventors: Burns, John R.
• Primary Examiner(s): Stinson, Frankie L.
• Application Number:
  US08/231,643
• Time in Patent Office: 557 Days
• Field of Search: 134/58 D, 134/57 D, 134/56 D, 134/95.1, 134/99.1, 134/100.1, 134/18, 134/56 R, 134/57 R, 134/58 R, 222/54, 422/292
• US Class Current: 134/18
• CPC Class Codes: A47L 15/0015 other treatment phases, e.g. steam or sterilizing phase
• CPC Class Codes: A47L 15/0078 with a plurality of fluid recirculation arrangements, e.g. with separated washing liquid and rinsing liquid recirculation circuits
• CPC Class Codes: A47L 15/4236 Arrangements to sterilize or disinfect dishes or washing liquids A47L15/4234 takes precedence
• CPC Class Codes: A47L 2601/16 Agitation of cleaning liquid by impeller

Abstract

In a commercial dishwashing machine the temperature of the final hot fresh rinsing water is sensed and sanitizer is injected into the rinsing water in a predetermined amount when the temperature of the hot rinsing water is sensed to be below a predetermined threshold minimum. The temperature sensing is accomplished with an electrical sensing device. The electrical temperature sensing device energizes the sanitizer for injection of sanitizer into the rinse water preferably within a predetermined temperature range of the hot rinsing water defined at a bottom limit by a threshold minimum and at an upper limit by a threshold maximum temperature.

Claims

1. A sanitizing rinse system for use in a dishwashing machine for supplying a predetermined quantity of rinse solution comprised of hot fresh water and a chemical sanitizing agent uniformly distributed therein at a predetermined concentration, and for spraying the solution onto foodware items, such as dishes, within a chamber in the dishwasher, comprising:

(a) rinse nozzles for spraying the rinse solution onto the items within the chamber;

(b) a source of hot fresh water connected for introducing and circulating such fresh water as rinse water to said rinse nozzles;

(c) a source of chemical sanitizing agent connected and constructed for introducing a predetermined quantity thereof into said rinse water when actuated for providing said rinse solution; and

(d) control means for sensing the temperature of said hot fresh water and actuating said chemical sanitizing agent source for metering a predetermined quantity of said sanitizing agent into said rinse water when said hot fresh water temperature is sensed by said control to be below a predetermined threshold minimum.

2. The sanitizing rinse system of claim 1 wherein said control means is adapted to actuate said chemical sanitizing source only within a predetermined temperature range of said hot water which is defined at a bottom limit by said threshold minimum and at an upper limit by a threshold maximum temperature.

3. The sanitizing rinse system of claim 1 wherein said chemical sanitizing agent source is constructed to meter said agent into said hot fresh water prior to discharge thereof into said dishwasher chamber.

4. The sanitizing rinse system of claim 1 wherein said sanitizing agent is a liquid selected from a group consisting of a chlorine-liberating compound, a quaternary ammonium compound, and an iodophor.

5. The sanitizing rinse system of claim 4 wherein said control means includes a peristaltic pump for metering said sanitizing agent.

6. In combination with a dishwashing machine having a cleansing chamber, a sump for said chamber, means including a motor driven pump and a spray device connected to spray cleansing liquid over soiled articles in said chamber and to recirculate the sprayed liquid from the pump through said spray device, automatically operable fill and drain valves for controlling the supply and the drainage of water to and from said sump, and a cycle control means connected to operate said valves and said pump in a desired sequence including at least one washing cycle and one final rinsing cycle during each of which fresh water is supplied from a hot water source to said sump, a supply reservoir for containing sanitizer liquid, metering means having an inlet connected to said reservoir and an outlet passage opening into said cleansing chamber to transfer a predetermined amount of sanitizer liquid into said cleansing chamber for mixture with the fresh water;

the improvement comprising temperature sensing means connected to said fresh water supply for sensing the temperature of said fresh water during said one final rinsing cycle and adapted to energize said metering means for the supply of sanitizer to said chamber when said temperature sensing means senses a hot water temperature below a predetermined threshold.

7. The combination of claim 6 wherein said metering means meters said sanitizer into said hot fresh water prior to discharge thereof into said cleansing chamber.

8. The combination of claim 6 wherein said sanitizer is a liquid selected from a group consisting of a chlorine-liberating compound, a quaternary ammonium compound, and an iodophor.

9. The combination of claim 8 wherein said temperature sensing means is adapted to actuate said metering means only within a predetermined temperature range of said hot water defined at a bottom limit by said threshold minimum and at an upper limit by a threshold maximum temperature.

10. The combination of claim 8 wherein said temperature sensing means includes a peristaltic pump for metering said sanitizer.

11. A method for washing and sanitizing dishes or other articles comprising:

a) placing articles to be washed into the cleansing chamber of a dishwashing machine;

b) spraying cleansing liquid over the soiled articles;

c) draining the cleansing liquid;

d) rinsing the dishes with hot rinsing water;

e) sensing the temperature of the rinsing water;

f) Injecting sanitizer into the rinsing water in a predetermined amount when said temperature of said hot rinsing water is sensed to be below a predetermined threshold minimum.

12. The method of claim 11 wherein the step of sensing is accomplished with electric sensing means which provides an electrical signal when said temperature is thereby sensed to be below the predetermined threshold minimum, and said step of injecting is done in response to said signal.

13. The method of claim 12 wherein the step of injecting sanitizer is done only within a predetermined temperature range of said hot rinsing water defined at a bottom limit by said threshold minimum and an upper limit by a predetermined threshold maximum temperature.

14. The method of claim 12 wherein the step of injecting includes the metering of said sanitizer into the rinsing water through the use of a peristaltic pump.

15. The method of claim 12 wherein the step of injecting is carried out by injecting the sanitizer into the hot rinsing water prior to discharge thereof into said cleansing chamber of said dishwashing machine.

16. The method of claim 12 wherein said sanitizer is selected from a group consisting of a chlorine-liberating compound, a quaternary ammonium compound, and an iodophor.