Fast tableware cleaning device
A tableware, fast technology, applied in the field of kitchen cleaning, to achieve the effect of low cleaning cost, simple structure and good cleaning effect
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Embodiment 1
[0043] Tableware outlet and inlet one left one right type, see figure 1 , figure 2 , image 3 and Figure 8 . The tableware outlet 2 and the tableware inlet 1 are respectively arranged on the left and right sides of the dishwashing cavity 5 . The spraying device 6 is divided into an upper nozzle 7 and a lower nozzle 8, which are respectively arranged above and below the middle area of the tableware rail 3. The upper nozzle 7 concentrates on cleaning the back of the tableware, and the lower nozzle 8 concentrates on cleaning the front of the tableware. The upper nozzle and the lower nozzle in the spraying device 6 can be formed by combining a plurality of small nozzles in a row; they can also be designed by a long strip nozzle. The spray range 14 preferred schemes of the upper nozzle and the lower nozzle: its length is slightly greater than the width of the tableware track 3; its width is about 10cm, see Figure 8 .
[0044] In order to ensure that no water accumulates...
Embodiment 2
[0052] Cutlery inlet and outlet are upward, see Figure 4 , Figure 5 . The tableware inlet 1 and the tableware outlet 2 are arranged on both sides of the dishwashing cavity 5 respectively, and their opening directions are smoothly inclined upward from the middle of the tableware passage toward the side where they are located, so that the tableware inlet and the tableware outlet are slightly higher than the tableware passage 4 . The effective diameter of the tableware entrance and tableware exit, the recommended length x width: 30cm x 15cm. In order to facilitate taking out the tableware at the tableware outlet, the tableware outlet section 13 can be designed as a groove, so that it is easy for fingers to hook the tableware from bottom to top. The tableware inlet section and the tableware outlet section can also be designed as tableware rails.
[0053] Other design requirements of this embodiment are basically the same as those of Embodiment 1, see Embodiment 1 for referen...
Embodiment 3
[0055] Both the utensil rail and the utensil channel are semicircular, see Figure 6 , Figure 7 . The tableware inlet 1 and the tableware outlet 2 are respectively arranged on both sides of the dishwashing cavity 5, the tableware track 3 is designed as a semicircular structure, and the tableware channel 4 is also designed as a corresponding semicircular structure, so that the tableware outlet and the tableware inlet The openings are side by side and facing forward, opposite to the front of the operator. Further design: Let the tableware channel 4 be moderately inclined so that the tableware inlet is slightly higher than the tableware outlet. The height difference between the two is preferably 5cm when the tableware 11 can move easily on the tableware track 3 but is not easy to slide down automatically.
[0056] The spraying device 6 is made up of an upper nozzle 7 and a lower nozzle 8, and the spraying direction is concentrated in the middle area of the tableware track 3,...
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