Abstract:
A beverage container washing system may be used for rapid washing and/or sanitizing of beverage containers, e.g., for use in a retail environment to wash and/or sanitize customer-provided beverage containers prior to filling the beverage containers with purchased beverages, among other applications. Separate entrance and exit openings may be provided in some instances to minimize employee interaction with unwashed customer beverage containers. A spray assembly may be used to spray wash fluid heated to a sanitizing temperature onto beverage containers and an ultraviolet sanitizing assembly may be used to emit ultraviolet light toward beverage containers. The spray assembly may also include a tank with first and second chambers and a cross-over with an inverted conduit fluidly coupling the first and second chambers.
Abstract:
A beverage container washing system may utilize a heated wash fluid circulation system to circulate wash fluid retained in a line between a tank and a sprayer to enable fluid that is supplied to the sprayer to be maintained at a suitable temperature for washing and/or sanitizing a beverage container, and in many instances regardless of the amount of time between wash cycles.
Abstract:
A method for cleaning and/or disinfecting an item to be cleaned is proposed. The item to be cleaned is exposed to at least one cleaning fluid, heat equivalents to which the item to be cleaned is exposed being recorded. The heat equivalents are added up, the heat equivalents additionally being weighted with a compensation function during the summation of the heat equivalents. The compensation function can be a function of the temperature at which the heat equivalents were recorded. The compensation function can be adapted to provide heat equivalents recorded in at least one exceptional temperature range with a lower weighting than heat equivalents recorded in other temperature ranges.
Abstract:
Provided is a dishwasher. The dishwasher includes a tub having a receiving space in which objects to be washed are received, a sump for storing wash water supplied into the tub, a heater that heats the wash water in the sump to generate steam, a steam nozzle for spraying the steam into the tub, a filter assembly that purifies the wash water supplied to the sump and communicates with the tub so that the steam generated in the sump is supplied into the tub and a barrier for dividing inner space of the sump into a first section communicating with the filter assembly and a second section communicating with the steam nozzle. The barrier allows the wash water flows between the first and second sections and suppresses flow of the steam from the second section to the first section.
Abstract:
This invention relates to a dishwasher (1) comprising a biosensor (7) and a control method which provides an efficient, clean and hygienic washing wherein the main water supply and washing water are microbiologically analyzed in the phases of the program, and the washing water temperature and circulation period are adjusted in each phase.
Abstract:
Soil, including starch deposits, are removed from tableware in a dishwasher by a preliminary wash with cool water at approximately 20.degree. C., followed by a steaming operation and then a washing operation with water containing a cleaning agent. A portion of the water to be used in the washing operation is preheated during the steaming operation.
Abstract:
A beverage container washing system may utilize a heated wash fluid circulation system to circulate wash fluid retained in a line between a tank and a sprayer to enable fluid that is supplied to the sprayer to be maintained at a suitable temperature for washing and/or sanitizing a beverage container, and in many instances regardless of the amount of time between wash cycles.
Abstract:
The present invention is an apparatus and a green and economical method for washing and sanitizing cookware including pots, pans and containers suitable for all types of cookware, wherein the washing and sanitization method is a two stage process involving utilization of cold water jet for washing of utensils and heating water for sanitization of the cookware without the use of detergents or chemicals.
Abstract:
A wine-glass polisher includes a housing having at least one cleaning chamber defined by a bottom wall and at least one sidewall. Extending from the sidewall is a wine-glass holder including a horizontal arm having a C-shaped gripping member at a distal end for holding the stem of an inverted wine glass. Immediately above the gripping member is a motorized disc for engaging the base of a wine glass to rotate it during a cleaning and drying cycle. Mounted on the sidewall, below the wine-glass holder, is an upper dispensing nozzle for projecting either drying air or steam onto the exterior surface of a wine glass. Upwardly extending from the bottom wall of the cleaning chamber is a lower dispensing nozzle for projecting drying air or hot water onto the interior surface of a wine glass. Hot water and air are sequentially delivered to the nozzles to clean and subsequently dry a wine glass.
Abstract:
In order to reduce the fresh water or final-rinse liquid quantity necessary to clean items without impairing the effectiveness of the cleaning, it is provided that, during an adsorption phase, air is led out of the treatment chamber of the machine through a sorption unit such that moisture is absorbed from the air flow by a dry material, after which the air is fed back to the treatment chamber. During a desorption phase, the dry material is heated and air is led out of the treatment chamber through the heated dry material such that moisture is desorbed from the dry material and at least a part of the desorbed moisture is discharged as steam from the sorption unit. At least a part of the steam discharged from the sorption unit is led into the treatment chamber during a steam final-rinse phase.