fig1 illustrates a single tank dishwashing machine for washing food ware items such as dishes , utensils and so on . typical prior art machines of this type , but which use high temperature rinse water for sanitizing the food ware items , are illustrated in u . s . pat . nos . 2 , 286 , 203 and 3 , 911 , 943 , assigned to the assignee of the present invention . such machines are well - known , and the general operation will therefore be described only briefly . machine 10 is a batch type machine , in which a rack of soiled dishes is loaded into a single , enclosable wash chamber 12 . there the rack of dishes is first washed with a high pressure spray of recirculated wash water , and then rinsed with a sanitizing rinse spray . machine 10 thus includes a sump 13 which holds about 16 gallons of wash water . the wash water is reusable and is recirculated under pressure by a pump and motor assembly 14 through suitable conduits 16 to upper and lower rotating wash arms 17 and 18 . due to the large quantity of water available in the sump , the pump and motor assembly 14 and wash arms 17 and 18 recirculate the wash water at a rate of about 160 gallons per minute , thus providing excellent washability and rapid performance . after the dishes have been washed for a suitable period of time ( minimum times and flow standards are specified by the national sanitation foundation ), the motor and pump assembly 14 are turned off and the dishes are rinsed and sanitized by supplying a fresh rinse solution to the upper and lower rinse arms 20 and 21 . the rinse system is dedicated . that is , only fresh rinse solution passes through it , and is not recirculated . the rinse arms are thus provided with conduits separate from those of the wash system , and in prior art machines , were connected directly to the external fresh water supply for the dishwashing machine . the rinse water which is sprayed onto the dishes then flows to the sump 13 where it refreshes the wash water therein . the sump includes an overflow drain ( not shown ) which automatically controls the level of water in the sump . unlike such prior art machines , however , the present invention provides a sanitizing , low temperature fresh water rinse which is fully compatible with this type of dishwashing machine . in the present invention , a holding tank 25 is mounted on top of machine 10 , and connected through a rinse control valve 26 operated by a solenoid 26a ( fig6 b ) to a fresh water line 27 . line 27 provides fresh rinse water of at least 120 ° f . and above , but ordinarily well below the thermal sanitizing range of 180 ° f . when valve 26 is open , a conduit 28 then introduces the rinse water into tank 25 through its outlet end 29 ( fig3 ). as the fresh water flows into tank 25 , the chemical sanitizing agent is also introduced into the tank . in the preferred embodiment , the sanitizing agent is 5 . 2 % naocl which is aspirated from a bottle 31 thereof into holding tank 25 by an air driven venturi aspirator 32 ( fig3 and 4 ) similar to that shown in u . s . application ser . no . 788 , 039 , filed apr . 15 , 1977 . this includes an air compressor 33 which is energized at a suitable time to provide compressed air through an air conduit 34 to the aspirator . this , in turn , draws the chemical sanitizing agent through a conduit 36 from the bottle 31 and injects it by means of air transport into holding tank 25 . in the preferred embodiment , the venturi aspirator 32 is designed to discharge the chemical sanitizing agent substantially at atmospheric pressure , in order to minimize vapor formation . further , the distance between the venturi outlet and the water within the holding tank 25 is very short ( see fig3 ) and the aspirator outlet 37 is positioned adjacent the outlet 29 of the fresh water line conduit 28 ( fig3 and 4 ) so that the fresh water and sodium hypochlorite are introduced into holding tank 25 at substantially the same place , and such that the naocl is entrained therein to minimize the escape of nacol vapor into the surrounding atmosphere . preparation of the sanitizing rinse solution in holding tank 25 is preferably inhibited until the wash cycle is engaged , so that the rinse solution will be fresh and warm . when the wash cycle is started , air compressor 33 is operated for 17 seconds and injects approximately 10 ml of the 5 . 2 % naocl into holding tank 25 . the rinse water supply valve 26 is simultaneously opened and held open a somewhat longer time until tank 25 has been filled with 1 . 8 gallons , yielding a concentration of approximately 75 ppm of chlorine . as the fresh water is introduced into tank 25 through the conduit outlet 29 , it creates sufficient turbulence within tank 25 to circulate and mix the fresh water and sanitizing agent to assure proper and uniform mixing thereof . they are thus properly mixed within the tank , and certainly by the time they exit from the rinse arms . when the 1 . 8 gallons have been drawn , valve 26 is closed by a float control 38 which operates independently of the air compressor 33 . details of such a float control 38 are known in the prior art , as described in u . s . pat . nos . 3 , 844 , 299 and 3 , 911 , 943 assigned to the assignee of the present invention . after the wash cycle has been completed , a rinse pump 40 is energized . pump 40 pumps substantially all of the rinse solution under pressure from tank 25 through rinse solution supply conduits 41 into the dedicated rinse arms 20 and 21 . rinse pump 40 provides a uniform , reliable pressure which is independent of the pressure available from the fresh water line 27 . as a result , both the upper and lower rinse arms 20 and 21 are freely rotatable and are propelled by the pressure of the rinse solution supplied by rinse pump 40 , as the solution is sprayed through the rinse nozzles 42 located on the rinse arms . holding tank 25 is also connected directly to the wash chamber 12 through a standpipe or overflow drain 43 . ordinarily float 38 determines the level of solution in tank 25 , but if valve 26 should fail to close for any reason , pipe 43 protects against an overflow . tank 25 also includes a weir 44 at its rear ( fig2 and 3 ) which provides additional overflow protection , by dropping excess water into the vent pipe 46 for chamber 12 . the aspirator outlet 37 and the fresh water conduit outlet 29 are both located above the level of the weir 44 ( fig3 ) to provide an air gap for protection against inadvertent siphoning of the solution back into these lines . overflow pipe 43 is also used in the present invention for initially filling the dishwashing machine 10 . for the initial fill cycle , the float control 38 is bypassed , and valve 26 is held open until sump 13 has been filled with a sufficient quantity of water . this provides for filling machine 10 through a single valve 26 and a single fresh water line 27 . in the preferred embodiment , the sump actually receives approximately 12 of its 16 gallons through the overflow pipe 43 . rinse pump 40 is then actuated to drain the 1 . 8 gallons in tank 25 into the wash chamber 12 . in this manner tank 25 is returned to its empty standby condition , so that when a rinse solution is required it may be prepared fresh . otherwise , it might cool during an extended dwell period . operation of machine 10 is preferably under the control of a suitable automatic control means such as a controller 50 . such controllers are well - known in the art , and any suitable controller may be selected . the preferred embodiment is shown in fig6 a , 6b , 7a , and 7b . fig6 a and 6b illustrate the control circuit within controller 50 , and fig7 a and b are the circuit for timer 52 in fig6 b . the circuits are similar to those shown and described in the aforementioned u . s . pat . nos . 3 , 844 , 299 and 3 , 911 , 943 , and the operating principles thereof are thus known to practitioners in the art . reference is accordingly made to these patents for further details of the several control boards in controller 50 . fig5 is a timing chart for operation of machine 10 under the control of controller 50 . thus , during a typical wash cycle the wash chamber 12 is first loaded with a rack of soiled utensils and then closed . the wash cycle is commenced ( either automatically by closing the wash chamber , or manually ) and the wash water is recirculated onto the dishes for 43 seconds . pump 14 is then stopped and machine 10 has a five second dwell period . during the first 17 seconds of the wash cycle the air compressor 33 is operated to inject the sanitizing agent into the holding tank . the fresh water valve 26 is simultaneously opened as the wash cycle and air compressor start , for also introducing fresh water into holding tank 25 . however , while the air compressor 33 is exclusively under the control of controller 50 , valve 26 is also under the control of float 38 , and during normal operation it is float 38 which closes valve 26 . ( if the water line pressure is extremely low , valve 26 will eventually be closed at the end of the wash cycle ). thus the controller 50 initiates the filling of the predetermined quantity of rinse solution ( i . e . 1 . 8 gallons ) into the holding tank 25 by opening the fresh water rinse supply valve 26 and &# 34 ; opening &# 34 ; the supply of naocl by actuating the air compressor 33 at the beginning of the wash cycle . the controller 50 also &# 34 ; closes &# 34 ; the supply of naocl after the predetermined quantity has been supplied to holding tank 25 by terminating operation by compressor 33 . however , valve 26 is separately closed by the float control 38 which senses the quantity of solution in tank 25 and closes the valve when the predetermined quantity thereof has been supplied . after the five second dwell period ( fig5 ), rinse pump 40 is energized by controller 50 for a period of 14 seconds . this is sufficient to pump substantially all of the rinse solution from holding tank 25 and to spray it onto the food ware items within the wash chamber 12 of the dishwashing machine 10 . the initial fill cycle , as described above , is also illustrated in fig5 and is under control of controller 50 . when the initial fill cycle is engaged , controller 50 bypasses float control 38 and holds the fresh rinse water valve 36 open for 171 seconds . controller 50 then jumps to the rinse portion of a regular wash cycle , actuating rinse pump 40 for 14 seconds . the controller 50 then stops operation of machine 10 , and resets to the beginning of a wash cycle , standing by to wash a load of dishes . although not illustrated , an electrical or other heater is provided below or within the sump 13 . the heater is thermostatically controlled similarly to that shown in u . s . pat . no . 3 , 911 , 943 , issued to the assignee of this application . use of the heater is necessitated , as a practical matter , by the fact that a large quantity of water is contained in the sump to provide the pump and washing efficiencies of the standard high - temperature machines . there are times when the machine may be idle from a few minutes up to several hours in a normal wash period . during such times , the large volume contents of the sump must be maintained ready and at the proper operating temperature designed to provide most efficient washing . present - day detergents used for washing dishes drastically begin to lose effectiveness below water temperatures of 120 ° f . thus , the thermostat is designed to control the heater to maintain the sump water at or above that temperature . obviously , if detergents which can operate at lower temperatures are formulated , the thermostat can be adjusted accordingly and additional energy savings obtained . what has been described herein as the preferred embodiment of the invention is the practical version of timing the filling of the holding tank 25 to start when the door of the wash chamber 12 is closed . with this embodiment , one is assured that the holding tank will not be filled and the water therein allowed to cool , should there be any time delay between two sucessive racks of dishes to be washed . for example , when a rack of washed dishes has also been completely rinsed , the wash chamber 12 will be opened and the rack of cleaned and rinsed sanitized dishes removed . the holding tank 25 remains empty during this time , the only water in the machine being that contained in the sump 13 , which of course , is being maintained at the proper wash temperature . if twenty - five minutes elapses before the next rack of dishes is placed in the wash chamber , the holding tank remains empty for the entire period . then , when the rack is placed in the machine and the chamber closed by lowering the door , not only is the washing cycle for that rack of dishes started , but the fill cycle for introducing fresh water and sanitizing agent into the holding tank commences . since the wash cycle takes 43 seconds as shown in fig5 obviously the introduction of water and sanitizing agent into the holding tank should take less than 43 seconds . the actual water fill time depends primarily on the flow rate of fresh water from the outlet 29 . ideally then , to conserve water and also to avoid having to reheat water that has been standing and cooling in the holding tank , it is ideal to fill the holding tank while the washing portion of a total cycle takes place . however , it would also be possible ( though less practical ) for some or all of the time period for filling the holding tank to occur prior to commencement of the washing cycle . for example , the holding tank might be refilled as soon as the rinse pump 40 shuts off after draining the tank . if consecutive racks are being washed in rapid succession , little heat would be lost in the short time that the sanitizing rinse solution would stand in the holding tank . the main difficulty would be in those instances where the rinse solution stands for such a length of time that it cools below the washing temperature , particularly if no sump heater is provided to bring that rinse solution back up to washing temperature when it enters the sump . this obvious variation is believed to be within the scope of this invention . as may be seen , therefore , the present invention provides numerous advantages . it makes possible a compact , single tank , low temperature machine which does not require the wash water to be dumped for each load . the rinse water is therefore never recirculated through the debris in the strainer , but is always fresh and clean . the invention is also applicable to multiple tank configurations , according to the particular needs and applications at hand . it is free from the prior art problems of uniform mixing and distribution , and always supplies the same quantity at the same mix ratio and the same rinse pressure , regardless of line pressure or fluctuations therein . in the preferred form of the invention , the rinse solution is always fresh and above the minimum temperature , since preparation is inhibited until just before it is needed . the invention operates at high speed , is inexpensive , uncomplicated ( using , for example , but a single water supply line and valve ), compact , and reliable . thus the present invention provides a properly proportioned , properly mixed , properly pressured , properly distributed , separately fed and sprayed , chemically sanitizing , low temperature fresh water rinse in which the sanitizing mixture is uniform from beginning to end . while the method herein described , and the form of apparatus for carrying this method into effect , constitute preferred embodiments of this invention , it is to be understood that the invention is not limited to this precise method and form of apparatus , and that changes may be made in either without departing from the scope of the invention .
a low wash and rinse temperature warewasher accomplishes the same general washing and rinsing effectiveness as a conventional high temperature warewasher without loss of productivity resulting from time lost between completion of washing and commencement of rinsing a given load of ware , through use of independent , dedicated wash and rinse systems , the latter of which includes a holding tank which enables independent batching of a predetermined volume of rinse solution from properly - proportioned fresh water and sanitizing agent while washing a given load of ware . the sanitizing agent is introduced independently into the holding tank and independently of the fresh water line , and is therefore unaffected by a great range of water line pressures and the mineral conditions of the water .