Trauku mazgājamās mašīnas 3D modeļi

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3D Trauku mazgājamo mašīnu mēbeles virtuvei.

Trauku mazgājamā mašīna - elektromehāniskā uzstādīšana automātiskai trauku mazgāšanai. To izmanto gan ēdināšanas iestādēs, gan mājās.

1850, kāds Joel Goughton izgudroja un patentēja roku darbināmu trauku mazgājamo mašīnu; Šī lēna un neuzticama ierīce nav saņēmusi nekādu ievērojamu komerciālu īstenošanu. Vēl viens līdzīga būvniecības patents ieguva 1865 ar noteiktu LA Aleksandru, un tam nebija arī plašas izplatīšanas.

1887, Čikāgā, parādījās pirmā praktiski izmantojama trauku mazgājamā mašīna, ko radīja kāda Josephine Cochrane. Viņas debija notika Pasaules izstādē 1893. Mašīnai bija arī manuāla piedziņa, kuru drīz aizstāja ar tvaiku un elektrību.

Principle of washing of dishwasher 3d models
Training. Utensils fit into baskets and trays designed for dishes of different types and are generally similar in design to an elementary stand for drying dishes. The washing program is selected. Special containers are loaded (powdered or preformed) with detergent, or concentrated washing liquid is supplied that is specially designed for dishwashers.

Soak. As with manual washing, soaking is good for removing dried or burnt food fragments. The dishes are sprayed with cold water with a small amount (or without) of detergent and left for some time. Subsequently, when washing, soaked leftovers are much easier to remove.

Wash. The process proceeds as follows: water of the required temperature (depending on the washing program chosen) with detergent under pressure is sprayed in thin streams by rotating nozzles onto the dishes both from the bottom (depending on the model) and from above, washing away food remains and grease.

Rinsing. At the end of the washing procedure, several rinsing cycles take place with clean water with the addition of rinse aid, due to which there are no traces of dried water droplets on the dishes after drying.

Drying. Then, if the machine has a drying function, the dishes are dried. This happens either by using a stream of hot air (less common), or by condensation of moisture. The latter method is implemented as follows. At the last rinsing of dishes, the water is heated (and, as a result, the dishes themselves). Then the water is removed, and the walls of the machine, which cool down faster than the dishes, condense the moisture evaporating from the hot dishes on their internal surfaces. The latter flows along the walls into a common drain.

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