A beverage container washing system may be used for rapid washing and/or sanitizing of beverage containers, e.g., for use in a retail environment to wash and/or sanitize customer-provided beverage containers prior to filling the beverage containers with purchased beverages, among other applications. Separate entrance and exit openings may be provided in some instances to minimize employee interaction with unwashed customer beverage containers.

The present disclosure is directed to an apparatus for rinsing and disinfecting utensils, on demand, with a controller operating the components that deliver a pre-determined volume or timed flow of water, and exposure time of sanitizer(s) to the intended objects. The spray embodiment has high performance conical spray nozzle(s) controlled by a controller that reduces water usage and that may vary depending on the viscosity of the material to be eliminated. The recirculating embodiment has a recirculating water system, with a controller operating the components that recirculate water throughout the system until the turbidity exceeds a chosen threshold, and displace with fresh water until the turbidity returns to a lower threshold. The water resumes recirculation until it again exceeds the chose turbidity threshold and the water in the system is again displaced by fresh water. Both spray and recirculating embodiments can contain multiple rinse stations.

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

In embodiments, the invention includes a system, an apparatus, and a method for cleaning reusable straws. The system includes a chamber configured to contain a liquid, a siphon to drain the chamber, a transducer to deliver sonic energy to the chamber, and a plurality of straws disposed in the chamber. Each straw includes a tubular wall defining a lumen. The lumen has a length and a cross-sectional area, and the cross-sectional area is substantially constant over the length.

A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

The present invention is an apparatus and a green and economical method for washing and sanitizing cookware including pots, pans and containers suitable for all types of cookware, wherein the washing and sanitization method is a two stage process involving utilization of cold water jet for washing of utensils and heating water for sanitization of the cookware without the use of detergents or chemicals.

A household dishwasher includes: a washing water spray nozzle module disposed on an area of inner surfaces of a washing chamber and spraying washing water, which is supplied from a water supply tube, into the washing chamber; a steam generation module disposed in the washing chamber and supplying steam into the washing chamber using the washing water supplied from the washing water spray nozzle module; an induction module disposed on an outer surface of the washing chamber and heating the washing water supplied in the washing chamber; an ultrasonic vibration module disposed on an outer surface of the washing chamber and applying ultrasonic vibration to the washing water in the washing chamber to perform ultrasonic washing; and a controller disposed in a body and controlling operational relationships of internal components in response to washing order signals from a user.

A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

In a method for operating a dishwasher, in particular a domestic dishwasher, items to be washed arranged in an interior of the dishwasher are washed during a wash program. A quantity of a specific gas in the interior is determined during the wash program, and a hygiene program is started and/or a notification is outputted to a user of the dishwasher relating to a start of the hygiene program as a function of the determined quantity of the specific gas.