| 摘要 |
PROBLEM TO BE SOLVED: To overcome problems of a conventional wash-hand basin that most restaurants use the wash-hand basin for a combined use of washing hands after toilet and for cooking as well and is quite dangerous in a hygienic point of view considering that, when a germ is stuck on a "valve handle 1", hands have to touch on the "valve hand 1" before and after washing the hands to have a chance of leaving the germ on the "valve handle 1" and the hands, and restaurants are assigned by the public health center a duty to install one wash-hand basin dedicated for employees in addition to the wash-hand basin installed at the exit of the toilet, and that large stores such as a super market or the like or a hotel at its public toilet having no entrance door use a washhand basin which senses hands to pour water from the faucet and dries the hands with a hot air blowing machine but the washhand basin used there is expensive and cannot be introduced easily. SOLUTION: When the "valve handle 1" is turned by a hand, water flows out through a "faucet 2" to wash the hand and the "valve handle 1" at the same time. When the water stopped flowing out, both the valve handle and the hands are cleaned to prevent germ from staying on the hands nor the "valve handle 1". COPYRIGHT: (C)2005,JPO&NCIPI
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