Novel energy-saving and environment-friendly lifting type dish washing equipment

Abstract

The invention discloses novel energy-saving and environment-friendly lifting type dish washing equipment which can be used for cleaning and disinfecting dirty tableware without dead angles, so that the tableware washing effect is ensured, and the national tableware washing hygienic standard is met. According to the tableware washing machine, dirty water generated by washing tableware can be subjected to filtering water, secondary filtering water and food residue water removal and separation, the spraying arm can spray water to the dirty tableware in a 360-degree dead-angle-free mode, cleaning and high-temperature disinfection are conducted, and the tableware washing effect is guaranteed. The functions of automatic water feeding, water replenishing, cleaning and high-temperature disinfection are also achieved; and the basket special for the dish-washing machine can be placed on the supporting frame, the basket can be directly taken out after cleaning is completed, clean tableware is stored in a cleaning cabinet for standby application, another basket is replaced, and the next batch of dirty tableware can be conveniently and rapidly cleaned and disinfected at high temperature. The lifting rod is manually driven to complete the dish washing procedure, the working intensity of workers is relieved, and the dish washing procedure is simply and easily completed.

Description

technical field [0001] The invention belongs to the technical field of kitchen equipment, and in particular relates to a novel energy-saving and environment-friendly lifting type dishwashing equipment. Background technique [0002] A commercial dishwasher is a device that automatically cleans tableware such as bowls, chopsticks, plates, plates, knives, and forks. Commercial dishwashers can be divided into pull-type dishwashers, tunnel-type dishwashers, and chain-type dishwashers. They are suitable for large and medium-sized restaurants, hotels, government and school canteens, industrial and mining enterprises, and central kitchens. widely used. [0003] The washing effect of commercial dishwashers on the market is not good. The reason is that the tableware stain water and cleaning water are in the same water tank. There is no function of filtering stain water from tableware washing and dehydration of food residues. It only relies on water replenishment every cycle. Drain s...

AI Technical Summary

Problems solved by technology

[0003] The washing effect of commercial dishwashers on the market is not good. The reason is that the tableware stain water and cleaning water are in the same water tank. There is no function of filtering stain water from tableware washing and dehydration of food residues. It only relies on water replenishment every cycle. Drain some, but most of the stained water from tableware washing remains in the water tank, and food residues still remain on the filter plate on the water tank. Tableware stained water and residues are repeatedly affected by water pressure, resulting in tableware stained water or food residues in the cleaning During the process, the residue and stains are adsorbed on the tableware by the pressure of the spray water. At the same time, the food residue is not cleaned up in time, and the residue is often sprayed into the spray arm with the water, causing the nozzle hole to be blocked and affecting the water jet pressure flushing. Tableware, resulting in poor tableware washing effect, and can not meet the national tableware washing hygiene standards

[0004] In the traditional way of cleaning tableware, after removing slag, put dishwashing liquid in the pool to pre-wash the stained tableware, and then put it into the dishwasher to clean and disinfect the tableware. First, the pre-washed dishwashing liquid will be brought into the dishwasher. A large amount of foam will be generated in the dishwasher. Second, the labor intensity cannot be reduced. After a long period of operation in the water tank of a commercial dishwasher, there will be too much stained water and food residue from the tableware. Re-changing the water every hour is a waste of water. It usually takes 30 minutes to start the dishwasher program after adding water again to heat the process. This reduces work efficiency and does not reflect the practical value of using dishwashing equipment.

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