CN113503667A - Liquid quick-freezing equipment - Google Patents
Liquid quick-freezing equipment Download PDFInfo
- Publication number
- CN113503667A CN113503667A CN202110789554.4A CN202110789554A CN113503667A CN 113503667 A CN113503667 A CN 113503667A CN 202110789554 A CN202110789554 A CN 202110789554A CN 113503667 A CN113503667 A CN 113503667A
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- ultrasonic
- refrigerating
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- box body
- freezing
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- 238000007710 freezing Methods 0.000 title claims abstract description 54
- 239000007788 liquid Substances 0.000 title claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 239000012530 fluid Substances 0.000 claims abstract description 25
- 235000013611 frozen food Nutrition 0.000 claims abstract description 17
- 238000005057 refrigeration Methods 0.000 claims abstract description 17
- 230000000694 effects Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 13
- 239000002184 metal Substances 0.000 claims description 23
- 229910052751 metal Inorganic materials 0.000 claims description 23
- 238000004321 preservation Methods 0.000 claims description 11
- 239000003507 refrigerant Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 29
- 230000008014 freezing Effects 0.000 description 28
- 239000013078 crystal Substances 0.000 description 25
- 210000004027 cell Anatomy 0.000 description 11
- 238000009413 insulation Methods 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 238000012546 transfer Methods 0.000 description 5
- 210000002421 cell wall Anatomy 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 210000000805 cytoplasm Anatomy 0.000 description 3
- 230000017525 heat dissipation Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010028690 Fish Proteins Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001086 cytosolic effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
Images
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D19/00—Arrangement or mounting of refrigeration units with respect to devices or objects to be refrigerated, e.g. infrared detectors
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D23/00—General constructional features
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D23/00—General constructional features
- F25D23/006—General constructional features for mounting refrigerating machinery components
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D29/00—Arrangement or mounting of control or safety devices
- F25D29/005—Mounting of control devices
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses liquid quick-freezing equipment which is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller, wherein the box body is used for containing frozen food; the box body is provided with an inner container which is used for accommodating refrigerating fluid for refrigeration; the stirring system is inserted in the inner container and is used for stirring the refrigerating fluid; the refrigerating system provides refrigerating power to refrigerate refrigerating fluid; the ultrasonic system acts on the refrigerating fluid, and the ultrasonic wave generates a cavitation effect in the refrigerating process, so that the tissue structure and the cell structure of the frozen food are protected; the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
Description
Technical Field
The invention relates to the technical field of refrigeration equipment, in particular to liquid quick-freezing equipment.
Background
Conventional freezing devices use air as a heat transfer carrier, which is limited by the low thermal conductivity of air and the long freezing time of the food product. During freezing, the extracellular solution first produces ice crystals, and the water inside the cell flows to the ice crystals outside the cell under the action of vapor pressure, so that larger ice crystals are formed and distributed unevenly. Due to protein denaturation, the cell membrane loses water more easily, thereby further increasing the volume of ice crystals. Large ice crystals break the cell wall, causing cytoplasmic efflux, which in turn causes a reduction in food quality. Meanwhile, when the food is frozen, the freezing speed is gradually reduced from the surface to the center, and the quality of the food is easily reduced due to uneven distribution of the freezing speed. After long-time freezing, the large ice crystals can destroy the tissue structure, cells can not restore to the original state after unfreezing, cell sap is greatly lost, the flavor and the quality of food are influenced, and even the food can not be eaten.
Disclosure of Invention
Based on the above, the primary object of the present invention is to provide a liquid-state quick-freezing apparatus, which uses liquid-state refrigerating fluid as a heat transfer carrier, uses mechanical equipment for refrigeration, and uses ultrasonic intervention to quickly freeze food and maintain the freshness of the food.
The invention also aims to provide liquid quick-freezing equipment, which utilizes the cavitation effect, the thermal effect and the mechanical effect generated in the medium transmission process of ultrasonic waves to control the stroke of a crystal nucleus and influence the production process of ice crystals, so that the ice crystals generated in food in the freezing process are small, the damage to the cell walls and cytoplasm of the food is small, and the flavor and the quality of the food after being thawed are well maintained.
Still another object of the present invention is to provide a liquid quick-freezing apparatus which is short in speed and time, high in efficiency, and capable of greatly reducing the cost of quick-freezing.
The applicant researches and discovers that most of moisture in the food is frozen in a certain temperature range (-5 ℃ to-1 ℃), a large amount of ice crystals are formed, the moisture state in the food is greatly changed, and the quality of the food is also greatly changed. The freezing speed is different according to food and equipment, and generally the higher the freezing speed is, the better the freezing speed is, for example, the fish protein has the fastest variation between-3 ℃ and-2 ℃, so that the fish protein can pass through the temperature range as soon as possible when needing to be frozen. This temperature region is called the maximum ice crystal generation zone. The faster the maximum ice crystal band is passed in this temperature range, the more favourable the quality of the food product.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a liquid quick-freezing device is characterized in that the quick-freezing device is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller,
the box body is used for containing the frozen food; the box body is provided with an inner container which is used for accommodating refrigerating fluid for refrigeration;
the stirring system is inserted in the inner container and is used for stirring the refrigerating fluid;
the refrigerating system provides refrigerating power to refrigerate refrigerating fluid;
the ultrasonic system acts on the refrigerating fluid, and the ultrasonic wave generates a cavitation effect in the refrigerating process, so that the tissue structure and the cell structure of the frozen food are protected;
the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
The quick-freezing equipment uses liquid refrigerating fluid as heat transfer carrier, uses mechanical equipment for refrigeration, and uses ultrasonic wave to make intervention, so that it can quickly freeze food. In the freezing process of the food material, the stroke of a crystal nucleus is controlled by utilizing the cavitation effect, the heat effect and the mechanical effect generated in the medium transmission process of ultrasonic waves, and the process of ice crystal production is influenced, so that a frozen object can quickly pass through a maximum ice crystal generation zone, the generated ice crystals are small, the damage to the cell wall and cytoplasm of the food is small, and the flavor and the quality of the food after being thawed are well reserved.
The box body sequentially comprises a metal shell, a heat insulation layer, a heat insulation box cover and an inner container from outside to inside, and the heat insulation box cover is arranged at the top of the box body.
Furthermore, the heat-insulating layer is a foam layer so as to have a good heat-insulating effect.
The lower end of the stirring system is provided with a propeller, and the propeller impeller is driven by a motor to stir so as to have a good stirring effect.
The stirring system comprises a motor, a metal connecting rod, a propeller impeller and a controller, wherein the motor is electrically connected with the controller through a lead.
Further, the bottom of the motor is fixedly connected with the top of the box body.
Further, the motor, the metal connecting rod and the propeller impeller are fixedly connected.
The refrigerating system is composed of a compressor, an evaporator, an electronic expansion valve, a drying filter, a condenser, a heat dissipation fan, an electromagnetic valve, a temperature sensor, a refrigerant circulating pipeline and a controller. The temperature sensor, the electromagnetic valve, the cooling fan and the compressor are electrically connected with the controller.
Furthermore, the compressor, the evaporator, the electronic expansion valve, the drying filter and the condenser are all connected by adopting a metal copper pipe to form a closed loop.
Further, the compressor body is fixedly connected with the bottom of the box body, so that stability is improved.
Furthermore, the evaporators are arranged along four sides of the inner container of the box body and are fixedly connected with the wall of the inner container, so that the space is not occupied, and a good refrigeration effect can be exerted.
Further, the heat radiation fan is fixedly connected with the bottom of the box body and blows air to the outer side of the box body for heat radiation.
The ultrasonic system comprises an ultrasonic generator, an ultrasonic transducer group and a controller. The ultrasonic generator, the ultrasonic transducer group and the controller are all electrically connected through a wire harness.
Further, the ultrasonic generator is fixedly connected with the bottom of the box body.
Further, the ultrasonic transducer group is composed of one or more ultrasonic transducers. The ultrasonic transducer group is arranged at the bottom or the side part of the inner container of the box body.
Furthermore, the ultrasonic intensity is 0.2W/c square meter to 0.65W/c square meter, the ultrasonic power is more than 200W, and the ultrasonic power is specifically adjusted according to the area of the inner container of the box body. The ultrasonic frequency is 20 KHz-800 KHz, and is specifically adjusted by a controller according to different frozen food materials.
The controller is arranged on the side part of the box body so as to be convenient to operate.
Further, the controller comprises a power switch, a temperature display, a temperature control button, an ultrasonic control button, a refrigeration system control button and a stirring system control button.
The quick-freezing equipment further comprises a metal lifting basket used for conveniently placing and taking out the frozen food materials.
The invention has the beneficial effects that:
according to the invention, in the freezing process of the food material, the frozen food can rapidly pass through the maximum ice crystal generation zone in a short time, meanwhile, the ultrasonic wave promotes the formation of ice crystal nuclei in the freezing and crystallization process, the formation of large ice crystals is restrained, the freezing rate is improved, the freezing time is shortened, the volume of the ice crystals generated in the whole freezing process is small, the damage to the cell walls and cytoplasm of the food is small, and the flavor and quality of the unfrozen food are well maintained.
The invention has short speed time and high efficiency, and can greatly reduce the speed cost.
Drawings
FIG. 1 is a schematic diagram of the structure in which the present invention is implemented.
Fig. 2 is a schematic structural view of a basket embodying the present invention.
Wherein, 1-box body, 11-metal shell, 12-heat preservation layer, 13-inner container, 14-heat preservation box cover; 2-refrigeration system, 21-compressor, 22-evaporator, 23-electronic expansion valve, 24-electromagnetic valve, 25-dry filter, 26-condenser, 27-cooling fan, 28-temperature sensor, 29 refrigerant circulating pipeline; 3-ultrasonic system, 31-ultrasonic transducer group, 32-ultrasonic generator; 4-propeller stirring system, 41-motor, 42-metal connecting rod, 43-propeller impeller; and 5, a controller.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, the liquid quick-freezing equipment realized by the invention is shown in the figure, and comprises a box body 1, a refrigeration system 2, an ultrasonic system 3, a stirring system 4, a controller 5 and a metal basket 6.
The box body 1 comprises a metal shell 11, a heat insulation layer 12, an inner container 13 and a heat insulation box cover 14 from outside to inside. The refrigerating fluid is filled in the inner container 13, the heat preservation layer 12 and the metal shell 11 are sequentially arranged outside the inner container 13, the heat preservation box cover 14 is used as a cover body, the cover body covers the metal shell 11, the inner container 13 is not exposed outside due to the structural form of a door (the heat preservation layer is also arranged on the inner wall of the heat preservation box cover 14), the design can fully play the maximum size of the refrigerating inner container according to the difference of the frozen objects, and the frozen objects are fully contacted with the refrigerating fluid.
The thermal insulation box cover 14 is provided with a double door, as shown in fig. 1, but half of the thermal insulation box cover 14 is fixed, and only half of the thermal insulation box cover can be opened, and the fixed thermal insulation box cover 14 is provided with the stirring system 4, and the stirring system 4 extends downwards into the inner container 13.
The refrigeration system 2 includes a compressor 21, an evaporator 22, an electronic expansion valve 23, a solenoid valve 24, a dry filter 25, a condenser 26, a radiator fan 27, a temperature sensor 28, and a refrigerant circulation pipe 29. The refrigeration principle of the refrigeration system 2 is the same as that of the refrigerator, and will not be described in detail herein. In operation, most components of the refrigeration system 2 are disposed below the inner container 13, and the evaporator 22 may be disposed between the heat insulating layer 12 and the inner container 13, or may be disposed directly inside the inner container 13 at a position near the four sides of the inner container 13.
The ultrasonic system 3 includes an ultrasonic transducer group 31 and an ultrasonic generator 32. The ultrasonic transducer group 31 may be composed of a single ultrasonic transducer, and in order to improve the freezing effect, the ultrasonic transducer group 31 may be formed by an array of a plurality of ultrasonic transducers.
In the implementation shown in fig. 1, the ultrasonic system 3 is disposed at the lower portion of the inner container 13, or may be disposed at the side of the inner container, and mainly acts on the refrigerating fluid, and the cavitation effect generated by the ultrasonic wave in the freezing process protects the tissue structure and cell structure of the frozen food, i.e., protects the quality of the frozen food.
The stirring system 4 comprises a motor 41, a metal connecting rod 42 and a propeller impeller 43. The motor 41, the metal connecting rod 42 and the propeller impeller 43 are fixedly connected. In specific implementation, the motor 41 may be an ac motor or a dc motor.
The controller 5 is typically embedded in a metal housing 11 with the operating face facing outward. For convenience of operation, the operation panel of the controller 5 includes a liquid crystal display and operation keys. In the present invention, the controller 5 is used to control the refrigeration system 2, the ultrasonic system 3, and the agitation system 4.
The food freezing basket also comprises a metal basket for conveniently placing and taking out frozen food materials, wherein the metal basket consists of a handle and a basket, and the attached figure 2 is referred.
The specific working process of this embodiment is as follows: an operator pours a proper amount of refrigerating fluid into the inner container 13 outside the box body 1, and the controller 5 sets the freezing temperature, the freezing time and the ultrasonic parameters and then starts the equipment. The refrigeration system 3 detects the temperature of the refrigerant fluid by the temperature sensor 28, and performs refrigeration on the refrigerant fluid to maintain the temperature of the refrigerant fluid within a temperature range set by the controller. The ultrasonic system 3 is turned on and the stirring system 4 is turned on. The operator puts the frozen object into the basket 6 and puts the basket 6 into the inner container 13 of the box body. The temperature sensor 28 continuously detects the temperature of the refrigerating fluid, and when the preset temperature is reached and the preset time is kept, the ultrasonic system 3, the refrigerating system 2 and the stirring system 4 are all closed, so that quick freezing of the food materials is completed.
The heat preservation layer 12 is a foam layer, and the heat preservation layer 12 is arranged to prevent the cold quantity of the refrigerating fluid from leaking outwards and prevent the external heat from entering the refrigerating fluid.
The thermal insulation box cover 14 is of a hinge type, and the installation position can be laterally opened or frontally opened. The insulated box cover 14 is also composed of a metal shell and an insulating layer.
The compressor 21 may be one of a reciprocating compressor, a screw compressor, a rotary compressor, a scroll compressor, or a centrifugal compressor. The working voltage of the compressor 21 is different according to the size of the inner container 13, and can be 220V or 380V. The compressor 21 is fixed to the bottom inside the metal shell 11.
The evaporator 22 may be installed on the inner wall side and the outer wall side of the inner container 13, or may be installed on the bottom of the inner container 13. The drawings are described as being mounted on the inner wall side of the inner container 13.
The electronic expansion valve 23 may be replaced with a capillary tube.
The heat dissipation fan 27 is fixed at the bottom of the metal shell 11, leans against the condenser 26, and blows air to the outside of the box body 1 for heat dissipation.
The temperature sensor 28 may consist of 1 or more temperature sensors.
The ultrasonic transducer group 31 is composed of one or more ultrasonic transducers, and is installed at the bottom or the side of the inner container of the box body. The ultrasonic strength is 0.2W/c square meter to 0.65W/c square meter, the power is more than 200W, and the ultrasonic strength is specifically adjusted according to the area of the inner container 13 of the box body. The ultrasonic frequency is 20 KHz-800 KHz, and is specifically adjusted by the controller 5 according to different frozen food materials.
In a word, the food material is put into the refrigerating fluid with a specific temperature for quick-freezing treatment under the action of ultrasonic waves, so that cells on the surface and inside of the food material are rapidly frozen. Compared with the existing freezing technology, the method mainly brings the following beneficial effects.
Firstly, the thermal conductivity of the liquid is dozens of times of that of air, and the liquid is used as a heat transfer medium, so that the freezing speed of the food material is obviously improved, and the freezing time is shortened.
Secondly, the cavitation effect generated by the ultrasonic wave in the freezing process protects the tissue structure and the cell structure of the frozen food, namely protects the quality of the frozen food. This is mainly reflected in the following aspects:
firstly, the heat transfer efficiency of the frozen object is improved by ultrasonic waves, so that the frozen food forms a plurality of fine ice crystals in and out of cells, and the damage effect of the ice crystals on cell membranes is reduced; second, cavitation acts simultaneously on the intracellular and extracellular matrices to induce nucleation (the intracellular matrix is not nucleated if there is not sufficient supercooling in conventional freezing processes). Because the formation of crystal nucleus in the cell matrix inside and outside, the water migration caused by osmotic pressure is established, thus reducing the deformation and structural damage of the cell. Thirdly, the shock wave and the micro jet generated when the cavitation bubble of the ultrasonic wave is broken destroy the mechanism of the ice crystal sharp, thereby reducing the damage of the ice crystal to the cell membrane.
In sum, the invention obviously improves the freezing speed of the frozen food and better protects the original quality of the food.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A liquid quick-freezing device is characterized in that the quick-freezing device is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller,
the box body is used for containing the frozen food; the box body is provided with an inner container which is used for accommodating refrigerating fluid for refrigeration;
the stirring system is inserted in the inner container and is used for stirring the refrigerating fluid;
the refrigerating system provides refrigerating power to refrigerate refrigerating fluid;
the ultrasonic system acts on the refrigerating fluid, and the ultrasonic wave generates a cavitation effect in the refrigerating process, so that the tissue structure and the cell structure of the frozen food are protected;
the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
2. The liquid quick-freezing equipment as claimed in claim 1, wherein the box body comprises a metal shell, a heat preservation layer, a heat preservation box cover and an inner container from outside to inside in sequence, and the heat preservation box cover is arranged at the top of the box body.
3. The liquid quick-freezing equipment as claimed in claim 2, wherein the lower end of the stirring system is provided with a propeller, and the propeller is driven by a motor to stir.
4. The liquid quick-freezing equipment as claimed in claim 3, wherein the stirring system comprises a motor, a metal connecting rod, a propeller impeller and a controller, and the motor is electrically connected with the controller through a lead.
5. The liquid quick-freezing equipment as claimed in claim 1, wherein the refrigerating system is composed of a compressor, an evaporator, an electronic expansion valve, a drying filter, a condenser, a heat radiation fan, an electromagnetic valve, a temperature sensor, a refrigerant circulating pipeline and a controller. The temperature sensor, the electromagnetic valve, the cooling fan and the compressor are electrically connected with the controller.
6. The liquid quick-freezing equipment as claimed in claim 5, wherein the compressor, the evaporator, the electronic expansion valve, the drying filter and the condenser are all connected by adopting a metal copper pipe to form a closed loop.
7. The liquid quick-freezing equipment as claimed in claim 6, wherein the compressor body is fixedly connected with the bottom of the box body, and the evaporators are arranged along four sides of the inner container of the box body.
8. The liquid quick-freezing equipment of claim 1, wherein the ultrasonic system comprises an ultrasonic generator, an ultrasonic transducer group and a controller, and the ultrasonic generator and the ultrasonic transducer group are electrically connected with the controller.
9. The liquid quick-freezing equipment of claim 8, wherein the intensity of the ultrasonic waves ranges from 0.2 to 0.65 square meters per square meter, the power of the ultrasonic waves is more than 200W, and the frequency ranges from 20KHz to 800 KHz.
10. The liquid quick-freezing equipment as claimed in claim 1, wherein the quick-freezing equipment further comprises a metal basket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110789554.4A CN113503667A (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110789554.4A CN113503667A (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113503667A true CN113503667A (en) | 2021-10-15 |
Family
ID=78013018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110789554.4A Pending CN113503667A (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113503667A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114893941A (en) * | 2022-05-20 | 2022-08-12 | 东莞市源自通科技有限公司 | Liquid instant freezer for food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3022038U (en) * | 1995-08-25 | 1996-03-12 | 宏 橘 | Water treatment equipment |
| EP0779485A2 (en) * | 1995-12-12 | 1997-06-18 | Samsung Electronics Co., Ltd. | Refrigerator with water dispenser |
| CN201709360U (en) * | 2010-05-10 | 2011-01-19 | 上虞专用制冷设备有限公司 | Dipping-type quick freezing machine |
-
2021
- 2021-07-13 CN CN202110789554.4A patent/CN113503667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3022038U (en) * | 1995-08-25 | 1996-03-12 | 宏 橘 | Water treatment equipment |
| EP0779485A2 (en) * | 1995-12-12 | 1997-06-18 | Samsung Electronics Co., Ltd. | Refrigerator with water dispenser |
| CN201709360U (en) * | 2010-05-10 | 2011-01-19 | 上虞专用制冷设备有限公司 | Dipping-type quick freezing machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114893941A (en) * | 2022-05-20 | 2022-08-12 | 东莞市源自通科技有限公司 | Liquid instant freezer for food |
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