Prewash dish cleaning device

Abstract

A vacuum pre-wash device includes a vacuum chamber that includes a collection vessel open to the vacuum chamber. A vacuum hose exhausts into the vacuum chamber at a location where material from the vacuum hose falls into the collection vessel at an end of the collection vessel open to the vacuum chamber.

Description

PRIORITY CLAIM

The present application claims priority to the PCT patent application having the title WATERLESS PRE-RINSE DEVICE, having application number PCT/US2006/022187, and to United States of America provisional patent application entitled WATERLESS PRE-RINSE DEVICE, having application Ser. No. 60/687509, filed on Friday, Jun. 03, 2005.

TECHNICAL FIELD

The present disclosure relates to dish and utensil cleaning.

BACKGROUND ART

Residential and commercial waste water streams are commonly treated by either on-site (e.g., septic systems) or municipal waste water systems. In both instances, the waste water is subjected to some form of aerobic and/or anaerobic biological treatment, in order to render the constituents of the waste stream safe prior to being discharged into the environment.

The efficacy of the biological treatment processes utilized in these systems are quite sensitive to levels of certain constituents in the waste stream. In particular, with respect to the present invention, significant components of the waste stream include the following:

(1) Fats, Oils and Grease (referred to herein as “F.O.G.”);

(2) Biochemical Oxygen Demand (referred to herein as “B.O.D.”), which is directly related to the levels of undigested food present in the waste stream;

(3) Total Suspended Solids (referred to herein as “T.S.S.”), which includes levels of both food and human waste; and

(4) Fecal Bacteria Count (referred to herein as “FECAL”).

While most residential waste water streams have F.O.G., B.O.D., T.S.S., and FECAL levels which are within acceptable limits, restaurants and other commercial/institutional food service operations (referred to collectively herein as “food service establishments”) often produce waste water streams which far exceed acceptable limits in one or more of these categories.

In particular, food service establishments tend to introduce very high levels of grease and undigested food into the waste water stream via the kitchen sink, into which these materials are flushed from pots, pans, dishes and utensils prior to being washed. For example, in a typical food service establishment, the first step in the dishwashing process is to quickly scrape the largest pieces of uneaten food into a trash can, and then rinse the plates/utensils off using a spray nozzle before placing them in the wash sink or in a mechanical dishwasher. The intended purpose of the initial scraping step is to reduce the amount of large-sized food solids which are flushed down the drain (mostly in an effort to prevent clogging), but in fact manual scraping is grossly inefficient and leaves very large amounts of food/grease on the cookware/servingware and utensils, thus necessitating the preliminary rinse step. Moreover, food service establishment dishwasher personnel are often poorly paid and constantly harried to work faster, with the result that the initial scraping is often cursory at best.

As a result, food service establishment waste water streams are commonly characterized by F.O.G., B.O.D., and T.S.S. levels which far exceed acceptable limits. For example, many food service establishments having on-site waste water treatment systems (usually, a septic tank and drain field) are required by regulation to maintain waste water streams within parameters such as the following:

F.O.G. 40 ppm B.O.D 230 ppm T.S.S. 145 ppm

In fact, because of the problems noted above, the following waste water test results are more typical for a commercial restaurant operation:

F.O.G. 3,000 ppm B.O.D. 21,000 ppm T.S.S. 3,900 ppm

As can be seen, these levels exceed acceptable parameters by up to 100 times, which means that not only is such a restaurant operating well out of regulatory limits for an on-site treatment system, but in fact the drain field and other components of such a system will be rendered inoperable in a comparatively short time, necessitating extremely expensive repairs. This problem is aggravated by the large amount of water which is used to rinse the plates/utensils, which not only increases the water bills for the facility, but can also lead to excessive hydraulic loading of the septic system.

Municipal waste water treatment systems (i.e., sewer systems) also typically require food service establishments to maintain F.O.G., B.O.D., and T.S.S., levels within certain, comparable limits, since high levels of these components will similarly impair the operation of municipal sewage plants and impact their ability to discharge effluent which is within environmentally acceptable limits. As a result, the waste water streams of food service establishments are routinely tested by municipalities to ensure that they are within specified limits, and if the limits are exceeded the establishment may be subjected to fines and/or surcharges to compensate the municipality for the additional costs involved in treating the material.

For these reasons, many restaurant and other food service establishment operators have had to install complicated and expensive systems in an effort to remove food and grease from their waste water streams. For example, many restaurants and other food service establishments have installed very costly waste water grease collection and trap systems. Under ideal operating conditions, many of these systems are capable of removing up to 98% of the grease from the waste water. Unfortunately, proper operation of these systems is, as a rule, highly sensitive to the levels of food and particulate material in the waste stream; in other words, the grease extractor systems are capable of effectively removing grease/oil from the waste water streams, but only if virtually all of the food is scraped off of the plates/utensils before they are rinsed or washed. For the reasons discussed above, however, it is the rare exception that the plates/utensils are scraped completely clean before they are introduced into the water stream, with the result that grease extractors systems installed at food service establishments almost invariably require high levels of maintenance, and are often clogged or otherwise rendered inoperative by high food levels in the waste water. Moreover, even when grease extractor systems are functioning properly, they are very expensive to service and maintain, since special facilities are required for disposal of the collected material and servicing cannot be performed by conventional septic tank pumping companies.

In some extreme instances, restaurants and other food service establishments using on-site waste water treatment systems have been forced to construct much larger treatment systems in order to handle the high F.O.G., B.O.D., and T.S.S. loads produced by their operations. Because of the space limitations common in restaurants and other commercial operations, many of these enlarged waste water systems must be located “off-site” at a remote locations which are capable of accommodating the much larger drain fields. This involves extreme expense, in purchasing the additional real estate, laying piping to the remote site, and installing the additional drain field. Such costs are simply beyond the reach of many food service establishments, especially independent restaurant operations, which are then faced with the prospect of having to close down the business.

Accordingly, there exists a need for an apparatus which can be used to reduce F.O.G., B.O.D., and T.S.S. levels in food service establishment waste water streams to within acceptable levels. Furthermore, there exists a need for such an apparatus which will reduce or eliminate the necessity for any pre-wash rising of plates and utensils, so as to reduce the total amount of water which is used in the washing process. In addition, there exists a need for such an apparatus which is sufficiently effective and convenient to use that it will be employed effectively by food service establishment kitchen personnel. Still further, there exists a need for such an apparatus which is sufficiently inexpensive to be economically available to the majority of food service establishment operations, and which is also reliable and inexpensive to maintain. Still further, there exists a need for such an apparatus which is safe and sufficiently quiet for use in a kitchen facility, which is commonly located adjacent the dining area of the food service establishment.

U.S. Pat. No. 6,434,783 describes such an apparatus. However, the apparatus described therein has certain limitations, including excessive vacuum turbulence in the collection vessel.

DISCLOSURE OF INVENTION

The following summary is intended to highlight and introduce some aspects of the disclosed embodiments, but not to limit the scope of the claims. Thereafter, a detailed description of illustrated embodiments is presented, which will permit one skilled in the relevant art to make and use various embodiments.

A vacuum pre-wash device may include and/or involve a vacuum chamber including a collection vessel open to the vacuum chamber, and a vacuum hose exhausting into the vacuum chamber at a location where material from the vacuum hose falls into the collection vessel at an end of the collection vessel open to the vacuum chamber. The collection vessel may be an open container, with the vacuum hose exhausting above the opening of the open container.

The vacuum pre-wash device may include and/or involve a soap spray nozzle mounted on the vacuum handle. Controls mounted on the vacuum hose may activate vacuum pressure in the hose and activate the soap spray nozzle.

The vacuum pre-wash device may include and/or involve a blower (utility) chamber including a blower, which is vacuum-isolated from the vacuum chamber, and a blower intake entering the vacuum chamber from the blower compartment.

The vacuum pre-wash device may include and/or involve a soap line and power lines for controlling a soap pump and blower routed inside the vacuum hose.

The vacuum pre-wash device may include and/or involve the vacuum chamber mounted under a residential or commercial sink, and/or involve the vacuum chamber comprised by a mobile cabinet.

Other system/method/apparatus aspects are described in the text (e.g., detailed description and claims) and drawings forming the present application.

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings, the same reference numbers and acronyms identify elements or acts with the same or similar functionality for ease of understanding and convenience. To easily identify the discussion of any particular element or act, the most significant digit or digits in a reference number refer to the figure number in which that element is first introduced.

FIG. 1 is a front-view illustration of an embodiment of a vacuum pre-wash cleaning unit for dishes and utensils.

FIG. 2 is a side view illustration of an embodiment of a vacuum pre-wash cleaner for dishes and utensils.

FIG. 3 is a front view illustration of an embodiment of mobile workstation vacuum pre-wash cleaner for dishes and utensils.

INDUSTRIAL APPLICABILITY AND MODES FOR CARRYING OUT THE INVENTION

References to “one embodiment” or “an embodiment” do not necessarily refer to the same embodiment, although they may.

Unless the context clearly requires otherwise, throughout the description and the claims, the words “comprise,” “comprising,” and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of “including, but not limited to.” Words using the singular or plural number also include the plural or singular number respectively. Additionally, the words “herein,” “above,” “below” and words of similar import, when used in this application, refer to this application as a whole and not to any particular portions of this application. When the claims use the word “or” in reference to a list of two or more items, that word covers all of the following interpretations of the word: any of the items in the list, all of the items in the list and any combination of the items in the list.

Herein, the term “vacuum hose” is meant to include any air channel through which vacuum pressure may propagate to cause a sucking effect.

FIG. 1 is a front-view illustration of an embodiment of a vacuum pre-wash cleaning unit for dishes and utensils. The unit removes food debris, grease, etc. from dishes and utensils using air and soap. The unit may be designed such that it is mostly contained within cabinetry, with a vacuum hose 110 which may extend from the cabinetry and operation of the unit controlled from the hose handle. The unit may be designed so that it fits under a sink or otherwise within other cabinetry such as kitchen or utility room cabinets.

The unit comprises a soap reservoir 102, a soap pump 128, and a soap pump line 114. The unit may also comprise an emergency shut-off control or indicator 104, an over-temperature indicator 106, and an electrical (e.g. wiring and control) box 108. The over temperature indicator 106 may indicate when the blower motor 118 (which generates the vacuum pressure) has become too hot and operation of the unit should stop for a while. In some embodiments, a person may have to manually stop using the unit when over-temperature occurs. In others, the unit may automatically stop, in which case the over-temperature indicator 106 may provide a user with a visual indication of why the unit is stopped.

The electrical box 108 may include wiring such that it may be connected to the wiring of the house or building where the unit is located. The wiring of the unit may include a plug for easy interface to the house or building wiring. Electrical connections, some or all of which may comprise wires (not all are illustrated in FIG. 1), may extend from the electrical box 108 to various parts of the unit, including the previously mentioned emergency shut-off 104, the over temperature indicator 106, the soap pump 128, blower 118, and so on.

In some embodiments, the unit may be permanently installed, in effect, in a location under cabinetry such as sink cabinetry. In those embodiments, the emergency shut-off 104 and over temperature indicator 106 may be installed on the surface of that cabinetry (i.e., the countertop or a front surface) or in the wall so that they may be easily accessible to a person operating the unit. In those embodiments, a portion of the vacuum hose 110 including the hose handle (not visualized) may also have been installed through the countertop for easy use by a person performing actions at the countertop.

A power line 112 may extend from the electrical box 108 into the vacuum hose 110. The power line 112 may continue inside the vacuum hose 110 to near the hose handle (illustrated in FIG. 2) where controls for unit operation are located. A soap line 114 may extend from the soap pump 128 into the vacuum hose 110. The soap line 114 may continue inside the vacuum hose 110 to the hose handle where a soap spray nozzle is located (see FIG. 2).

Power is also provided to the blower 118. The blower 118 comprises a vent or blower exhaust opening 120 through which air may be exhausted. The blower 118 is provided with an air intake 116. The air intake 116 extends through the vacuum chamber wall 122. The vacuum hose 110 also extends through the vacuum chamber wall 122. One end of the vacuum hose 110 is located inside the vacuum chamber 126 and over the collection vessel 124. There may be an air space 130 between the end of the vacuum hose 110 and the top of the collection vessel 124. However, it is also possible to extend the end of the vacuum hose 110 to within the collection vessel 124, so long as the end of the vacuum hose 110 is not sealed within the collection vessel.

When the blower 118 is running, air is pulled from the vacuum chamber 126 through the intake 116 and out the vent 120. This depressurizes the vacuum chamber 126, which results in air being pulled into the vacuum chamber 126 through the vacuum hose 110. The air in the vacuum hose 110 enters it through a vacuum head. The vacuum head may be placed near a dish or dishes or utensil or utensils such that food or other matter on the dish or utensil may be pulled by the vacuum action into the vacuum hose 110. The matter pulled into the vacuum hose 110 may include soap sprayed on the dishes from the soap spray nozzle mounted on the vacuum hose 110. The use and configuration of the vacuum head, soap sprayer, and controls is discussed further in FIG. 2.

Power to the blower 118 and/or soap pump 128 may be associated with an automatic shutoff timer, so that the blower 118 and/or soap pump 128 automatically shuts off after a period of operation.

The air that enters the vacuum hose 110 exits the vacuum hose 110 at its end within the vacuum chamber 126 and over the collection vessel 124. The food particles and other matter may, because of gravity, drop into the collection vessel 124. The cabinetry of the unit may include a door (not illustrated) to the vacuum chamber 126 such that the collection vessel 124 may be accessed, emptied, and cleaned.

FIG. 2 is a side view illustration of an embodiment of a vacuum pre-wash cleaner for dishes and utensils.

The unit may comprise wiring with a plug 202 for connection to an external power source. A soap spray nozzle 230 may be mounted on the vacuum hose 110 near the head 228, such that when the soap pump control 234 is operated, soap will spray onto whatever the vacuum head 228 is facing. A blower control 232 may be used to turn the blower 118 on to create vacuum pressure.

Food material and soap may enter the vacuum hose 110 via the head 228 and may exit the hose 110 within the vacuum chamber 126. An air space 130 enables vacuum pressure generated in the vacuum chamber 126 to propagate within the hose 110. The top of the collection vessel 124 is also open to the vacuum chamber. Thus, material exiting the hose 110, such as food particles, may drop vertically from the end of the vacuum hose 110 into the collection vessel 124.

Thus, a vacuum pre-wash device may include and/or involve a vacuum chamber including a collection vessel open to the vacuum chamber, and a vacuum hose exhausting into the vacuum chamber at a location where material from the vacuum hose falls into the collection vessel at an end of the collection vessel open to the vacuum chamber. The collection vessel may be an open container, with the vacuum hose exhausting above the opening of the open container.

The vacuum pre-wash device may include and/or involve a soap spray nozzle mounted on the vacuum hose. Controls mounted on the vacuum hose may activate vacuum pressure in the hose and activate the soap spray nozzle.

The vacuum pre-wash device may include and/or involve a blower (utility) chamber including a blower, which is vacuum-isolated from the vacuum chamber, and a blower intake entering the vacuum chamber from the blower compartment.

The vacuum pre-wash device may include and/or involve a soap line and power lines for controlling a soap pump and blower routed inside the vacuum hose.

The vacuum pre-wash device may include and/or involve the vacuum chamber mounted under a residential or commercial sink, or, as shown in FIG. 3, may involve the vacuum chamber comprised by a mobile cabinet.

FIG. 3 is a front view illustration of an embodiment of mobile workstation vacuum pre-wash cleaner for dishes and utensils. The unit has wheels 328 to facilitate mobility. Similar to the under-sink unit described in FIGS. 1 and 2, the unit may comprise a blower 323, a blower intake 320, a soap pump 328, a soap reservoir 324, and a soap line 314. The blower intake hose 320 may have its intake opening within the vacuum chamber 318.

The soap line 314 may extend into the vacuum hose 334 where it may continue to the soap spray nozzle 336 located at the vacuum head 338. The vacuum hose 334 vents to the vacuum chamber 318 above the collection vessel 316. An air space 350 separates the end of the vacuum hose 334 from the top of the collection vessel 316, although the vacuum hose 334 could extend into the collection vessel 316 so long as it is not sealed therein.

The operation of the soap and blower controls 330 332 and the movement of food particles through the vacuum hose 334 into the collection vessel 316 is as described in FIGS. 1 and 2.

The unit comprises an electrical (panel, wiring and control) box 302 and a power line 312 which extends into the vacuum hose 334 where it may continue to the soap spray control 330 and the blower control 332. Electrical power is provided to other parts of the unit requiring it, though not necessarily illustrated in FIG. 2. The blower 323 includes a blower exhaust 322 through which air is vented. The blower exhaust 322 may terminal within or external to the unit.

Access to the electrical box 302, blower 323, and other items located within the utility chamber enclosure may be provided through a door 304. Access to the vacuum chamber 318 may be provided through a door 306. In order to preserve vacuum while providing the access, the door 306 may comprise a vacuum seal 310. The door may also comprise a window 308.

The vacuum hose 334 may be supported above the cabinetry of the unit by a support 342. In some embodiments, the support may comprise metal, plastic, or ceramic pieces of tubing or some combination thereof. The support 343 may include couplings 352 to enable the vacuum hose 334 that it supports to swivel. The vacuum hose 334 may be further supported using a support line 334. The support line 334 may be a tension cable or similar line which extends down through the support 342 to a tool handler 346. The tool handler 346 may comprise a coiled spring or other mechanism such that when the hose 334 is pulled, the length of the support line 334 between the support 342 and the vacuum hose 334 may be extended. In other words, the vacuum tube 334 may move with respect to the support tube 342 when pulled on so that the vacuum head 338 may be positioned as needed depending on the characteristics of the object being pre-cleaned and the location of the object. When the pulling or holding force is removed from the vacuum hose 334, the tool handler 346 may operate to pull the tension cable 344 back to its resting length such that the vacuum tube 334 is positioned a short distance from the upper opening of the support 342.

Within the cabinetry, the support 342 may be held in place by support blocks 348. A vacuum head holder i.e. cup 340 may be attached to the support 342. The vacuum head 338 may be placed within the cup 340 when not in use.

Claims

1. A waterless vacuum pre-wash device comprising:

a vacuum chamber comprising a collection vessel open to the vacuum chamber; and

a vacuum hose exhausting into the vacuum chamber at a location where material from the vacuum hose falls into the collection vessel at an end of the collection vessel open to the vacuum chamber and wherein the vacuum hose is not sealed to the collection vessel.

2. The vacuum pre-wash device of claim 1, wherein the vacuum chamber comprising a collection vessel open to the vacuum chamber further comprises:

the collection vessel comprising an open container.

3. The vacuum pre-wash device of claim 1, wherein the vacuum hose exhausting into the vacuum chamber at a location where material from the vacuum hose falls into the collection vessel at an end of the collection vessel open to the vacuum chamber further comprises:

the vacuum hose exhausting above the opening of an open container that is inside the vacuum chamber.

4. The vacuum pre-wash device of claim 1, further comprising:

a soap spray nozzle mounted on the vacuum handle.

5. The vacuum pre-wash device of claim 1, further comprising: controls mounted on the vacuum handle to activate vacuum pressure in the hose and to activate the soap spray nozzle.

6. The vacuum pre-wash device of claim 1, further comprising:

a blower compartment comprising a blower and vacuum isolated from the vacuum chamber, and a blower intake entering the vacuum chamber from the blower compartment.

7. The vacuum pre-wash device of claim 1, further comprising:

a soap line and power hues for controlling a soap pump and blower routed inside the vacuum hose.

8. The vacuum pre-wash device of claim 1, further comprising:

the vacuum chamber mounted under a residential or commercial sink.

9. The vacuum pre-wash device of claim 1, further comprising:

the vacuum chamber comprised by a mobile cabinet.