Student name:
IDOEPELBAUM
Department:
MECHANICAL ENGINEERING
Advisor name:DR.
GIDI GOLDWINE
APRACTICAL DISHESDRYINGSOLUTIONFOR
RESTAURANTSANDKITCHENS
2014
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1
Physical model
Thesolution basicmodelwasdefined asaLow
Pressure Isothermal Evaporationprocess, of warm
dishes (directly from the dishwasher) in anadiabatic
control volume.
By lowering the pressure wecanachieve faster&
easier waterdroplets evaporation from the dishes
surface.
Introduction
Today'sexisting solutions fordishes
drying process at restaurant arenot
satisfactory; themost common
method is static drying in anambient
environment, a long and inefficient
process. Due to that, operational
bottle neck occurred, resulting in
unnecessary loss of resources such
as time&money.
An actual customer
feedbacksurvey of
about 10 restaurants
wasconducted at
multiple food
preparation
configurations, in
order todetermine
the project’scritical
requirements:
1. Drying quality
2. Fluent costs
3.Accessibility
COMMERCIAL CUSTOMERSFEEDBACK TOOL
MainObjectives
Aversatile solution is required, which canbeeffectiveondishes withvariable
geometry (such aswine glasses). in addition, asacomplementarypolishing effect
need toexamined, asanpossible integrated feature.
BOILING POINT / PRESSURE
0
15
30
45
60
75
90
105
5 15 25 35 45 55 65 75 85 95 105
PRESSURE [kPa]
BOILINGTEMPERATURE [
°
C]
10
°
C
0.1kPa
0
1
2
3
4
5
6
DEVICESIZE
EFFICIENCY
FLUENTCOSTS
ACCESSIBILITY
FEINCOOK
NOMILI
ARTIZAN
TZFONABRAKSSES
STATIC DRYINGPILE
TOWELS
GARBAGE
GG
MANUAL
PRE-
WASHING
WASHING APPLICATION
WASHING APPLICATION
POLISHING?
THESAMEPROBLEMOVER&OVER….
DIRTY
DISHES
