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The present invention relates to a cooling device which detects sudden temperature increases in the cooling compartment to provide rapid cooling for the relevant cooling compartment.
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The most commonly used white goods in homes are cooling devices such as refrigerators which enable foodstuffs to be stored for a long time. A refrigerator generally contains two compartments, a freezing compartment and a fresh food compartment, separated from each other by thermal insulation. The fresh food compartment has many shelves which enable cooking vessels such as pots and pans to be placed thereon.
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In standard no-frost refrigerators, the foodstuffs placed in one of the compartments is cooled by circulating the cooled air through the air ducts by means of a fan. Afterwards, the air which heats up while cooling the foodstuffs is passed through the evaporator via the suction ducts and sent back to the relevant compartments as mentioned above to cool the foodstuffs. An important point here is that the said air cycle is designed such that the temperature distribution in the compartments is homogeneous. The said air cycle process continues until the predetermined temperature values for the compartment interiors are reached, and this period, i.e. the period during which the air cycle is performed, is expressed as the refrigerator run time. The most important effect of the refrigerator run time is on energy consumption, and a high run time causes excessive energy consumption.
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In the refrigerators, it is expected that the temperature level in the compartments does not fluctuate too much. Sudden temperature increases or decreases which may be caused by the refrigerator system or the user significantly affect the quality of the stored foodstuffs, energy consumption, the performance of the refrigerator and the economic life of the refrigerator. Such a temperature fluctuation may occur in the refrigerator compartments for various reasons. One of the most important factors among these is that the user places a foodstuff which is not sufficiently cool or a cooking vessel such as a pot directly into the compartment.
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Placing the cooked or heated foodstuff into the compartment before sufficiently cooling increases the run time of the refrigerator, which in turn extends the time the compartment takes to reach the predetermined target temperature. Thus, energy consumption also increases. Moreover, the hot foodstuff or cooking vessel placed in the compartment also causes the surrounding foodstuff to deteriorate.
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The cooking vessel which is still hot causes the temperature in the compartment to increase rapidly. The refrigerator also has to operate the cooling system, that is, the compressor, for a long time to balance this sudden and high temperature increase. Since the interior of the relevant compartment cannot be cooled rapidly during this period, other foodstuffs in the compartment are also affected by this high temperature. Furthermore, as a result of being operated for a long time to provided cooling, the compressor may exceed its operating limits, which adversely affects the economic life and energy consumption of the refrigerator and the human health due to foodstuff quality in the long term.
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The rate of microorganism development in high-temperature foodstuffs is very high. In order to preserve the quality and health of the foodstuff, the temperature of the foodstuff must be reduced for a certain period of time. Therefore, when a high-temperature foodstuff or cooking vessel is placed in the refrigerator, it is very critical to reach the refrigerator target temperature for the reasons explained above.
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The state of the art measures show that in order to prevent such a situation, manufacturers warn users in the refrigerator user manuals that foodstuffs or cooking vessels which have not yet reached room temperature, in other words, are hot, should not be placed in refrigerators.
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In the state of the art United States Patent Document No.
Us2004031274 , a refrigerator is disclosed, comprising an infrared sensor assembly and an infrared sensor. In the said refrigerator, a location where a heat source is generated is precisely detected by narrowing the receiving angle of the infrared sensor. For this purpose, the infrared sensor comprises an infrared sensor which is fixed to a support frame to receive infrared rays generated by a heat source; a casing; an infrared filter which is mounted on an upper surface of the casing and configured to allow the passage of only infrared rays; and a receiving range limiting means which extends from an outer perimeter surface of the casing with a predetermined elevation to limit the range of infrared rays received by the infrared sensor so as to precisely detect the location of the heat source.
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In the state of the art Chinese Patent Document No.
CN106766647 , a method is disclosed, which detects the placement of an abnormally hot substance in a refrigerator. The interior of the said refrigerator comprises a plurality of storage spaces, a door body which is placed on the front of the body, and a sensor compartment which houses a plurality of infrared sensors configured to detect the temperatures of the storage spaces. In the said method, the infrared sensors detect a first temperature value of the relevant region after the door is opened and a second temperature value after storage. Afterwards, it is determined whether a high temperature substance is placed in the refrigerator depending on the first temperature value and the second temperature value detected.
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Therefore, in the state of the art, there is a need for a cooling device which rapidly and precisely detects sudden temperature increases in the cooling compartment to provide rapid cooling for the relevant cooling compartment.
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The aim of the present invention is the realization of a cooling device which rapidly and precisely detects sudden temperature increases in the cooling compartment to provide rapid cooling for the relevant cooling compartment.
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The cooling device realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, comprises a metal plate which is arranged in at least one cooling compartment which is defined in a body and where foodstuffs are stored; and a control unit which is in electrical communication with the said metal plate and which is configured to continuously detect the value of at least one electrical parameter of the metal plate varying depending on the temperature and to start a rapid cooling mode wherein the low temperature air provided from an air circulation duct arranged in the body is delivered to the cooling compartment through at least one opening positioned on at least one wall of the cooling compartment so as to rapidly bring the internal temperature of the cooling compartment to a predetermined target temperature value depending on the change rate of the detected electrical parameter value over time. Some electrical parameters of electrically conductive materials such as metal may vary depending on the temperature. Depending on the use of this physical phenomenon, the value of at least one electrical parameter of an electrically conductive metal plate arranged in the cooling compartment, which changes depending on the temperature, is continuously detected by a control unit which is in electrical communication with the said metal plate. If, as a result on the said detection processes, the control unit detects a sudden temperature increase in the cooling compartment depending on the change in the relevant electrical parameter of the metal plate per unit time, the control unit operates the cooling device in the rapid cooling mode. By means of the control unit rapidly detecting the sudden temperature increase in the relevant cooling compartment with simple calculations according to at least one electrical parameter of at least one metal plate arranged in the cooling compartment, which changes depending on the temperature, and operating the rapid cooling mode, the internal temperature of the cooling compartment is brought to the desired temperature level in a short time, thus preventing the foodstuffs from spoiling.
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In an embodiment of the present invention, the control unit is configured to calculate the resistance and/or inductance value of the metal plate. The resistance and inductance values change in direct proportion to the temperature under a certain frequency and voltage depending on the temperature. The use of the resistance and/or inductance value as the parameter which changes depending on the temperature by the control unit provides the advantage of reducing the detection time by using simpler calculation processes since the said electrical parameters change in direct proportion to the temperature.
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In an embodiment of the present invention, at least one metal plate is arranged on at least one shelf. In this embodiment, the cooking vessel which is placed on the metal plate arranged on the shelf, which contains cooked foodstuffs and which has a relatively higher temperature compared to the temperature of the cooling compartment is rapidly detected depending on the change rate of the electrical parameter of the metal plate, which changes depending on the temperature, and the rapid cooling mode is automatically started to ensure the rapid cooling of the said cooking vessel. By reducing the temperature of the cooking vessel in a short time, the formation of bacteria in the foodstuff in the cooking vessel is slowed down and energy is saved by preventing the cooking vessel from significantly increasing the temperature of the cooling compartment.
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In an embodiment of the present invention, the metal plate is at least partially manufactured from aluminum. By means of the high thermal conductivity of aluminum, a rapid heat transfer occurs between the metal plate and the relatively high-temperature cooking vessel placed on the metal plate via thermal conduction. Thus, the cooking vessel is enabled to be rapidly cooled by the metal plate which has a relatively lower temperature and the rapid cooling mode is immediately started by means of the high change rate of the relevant electrical parameter value per unit time due to the rapid temperature increase of the metal plate.
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In an embodiment of the present invention, the opening is arranged on at least one wall defining the cooling compartment in a position so as to enable the relatively cold air flowing in the air circulation duct to be directed directly towards the metal plate. In this embodiment, in the rapid cooling mode started due to the placement of the cooking vessel with a relatively high temperature on the metal plate, the temperature of the cooking vessel is enabled to be effectively decreased by directing the cold air directly to the metal plate and thus to the cooking vessel.
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In an embodiment of the present invention, the control unit is configured to operate the rapid cooling mode if the control unit detects that the rate of change of the relevant electrical parameter of the metal plate is equal to or higher than a predetermined threshold value. In this embodiment, the said threshold value is determined depending on the critical temperature increase in the cooling compartment. By means of the control unit operating the rapid cooling mode depending on a certain threshold value, the rapid cooling mode is not started in insignificant temperature increases, thus preventing the rapid cooling mode from being unnecessarily started and providing energy saving advantage.
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In an embodiment of the present invention, the control unit is configured to detect the highest or lowest values of the relevant electrical parameter of the metal plate while the rapid cooling mode is active, to calculate the rate of change of the electrical parameter in a certain time depending on the highest or lowest value detected, and to stop the rapid cooling mode if the said calculated rate of change is equal to or higher than a predetermined threshold value. Thus, unnecessary energy consumption is prevented by safely stopping the rapid cooling mode after determining that the cooling compartment and/or the cooking vessel has started to cool down sufficiently.
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By means of the present invention, a cooling device is realized, which can be operated in a rapid cooling mode enabling the cooling compartment temperature to be rapidly reduced by detecting sudden temperature increases according to the electrical parameter value change rate calculated by means of a control unit continuously measuring at least one electrical parameter value, which changes depending on the ambient temperature, of a metal plate arranged in the cooling compartment.
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The cooling device realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
- Figure 1 - is the perspective view of an embodiment of the cooling device of the present invention.
- Figure 2 - is the detailed view of a cooling department of the cooling device of the present invention in an embodiment.
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The elements illustrated in the figures are numbered as follows:
- 1- Cooling device
- 2- Body
- 3- Cooling compartment
- 4- Door
- 5- Opening
- 6- Shelf
- 7- Metal plate
W. Wall
CU. Cooking vessel
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The cooling device (1) comprises a body (2); at least one cooling compartment (3) which is defined in the body (2) and which enables the foodstuffs to be stored therein; at least one door (4) which is placed on the body (2) so as to isolate the cooling compartment (3) from the external environment; at least one air circulation duct (not shown in the figures) which is arranged in the body (2) and which provides the flow of a large amount of cold air supplied to the cooling compartment (3) in a rapid cooling mode so as to rapidly decrease the temperature of the cooling compartment (3); at least one opening (5) which is positioned on at least one wall (W) defining the cooling compartment (3) so as to be in fluid communication with the air circulation duct; and a plurality of shelves (6) which are provided in the cooling compartment (3) and which enable cooking vessels (CU) and foodstuffs to be placed thereon. In the cooling device (1), the cooking vessels (CU) and foodstuffs placed especially on the shelves (6) in the cooling compartment (3) can be stored for a long time at a certain temperature in line with the criteria determined by the manufacturer. To this end, the cooling device (1) periodically performs a cooling cycle to keep the cooling compartment (3) at a certain temperature and during this cooling cycle, the cold air flowing in the air cycle duct passes through the opening (5) and fills into the cooling compartment (3), and this cycle is also known as the normal cooling mode. Moreover, in order to balance the temperature increase in the cooling compartment (3) in a situation such as the door (4) remaining open for more than a certain period of time, the cooling device (1) can be operated in a rapid cooling mode wherein a higher amount of air and/or air with lower temperature is supplied into the cooling compartment (3) compared to the normal cooling mode so as to enable the internal temperature of the cooling compartment (3) to be brought to the desired level.
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The cooling device (1) of the present invention comprises at least one metal plate (7) which is arranged in the cooling compartment (3) and a control unit (not shown in the figures) which is in electrical communication with the metal plate (7) and which is configured to continuously calculate the value of at least one electrical parameter of the metal plate (7), which changes depending on the temperature, and to determine whether to activate the rapid cooling mode or not depending on the rate of change of the said electrical parameter in a certain time in line with the said calculation. Therefore, by means of the control unit continuously calculating at least one of the electrical parameters of the metal plate (7), which changes depending on the temperature, it is determined whether there is a change in the value of this parameter over time. The detection of a change in the electrical parameter value of the metal plate (7) over time by the control unit can be interpreted as an increase in the internal temperature of the cooling compartment (3) depending on the correlation of the relevant electrical parameter with temperature. The control unit is configured to operate the cooling device (1) in the rapid cooling mode if the electrical parameter value change of the metal plate (7) in a unit of time exceeds a certain level so as to prevent the foodstuffs stored in the cooling compartment (3) from spoiling due to the increasing temperature in the cooling compartment (3). thus, the internal temperature of the cooling compartment (3) is brought to the desired temperature level in a short time while preventing the foodstuffs from spoiling.
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In an embodiment of the present invention, the control unit is configured to calculate the resistance and/or inductance value of the metal plate (7). The resistance and inductance values change in direct proportion to the temperature under a certain frequency and voltage depending on the temperature. The use of the resistance and/or inductance value as the parameter which changes depending on the temperature by the control unit provides the advantage of reducing the detection time by using simpler calculation processes since the said electrical parameters change in direct proportion to the temperature.
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In an embodiment of the present invention, at least one metal plate (7) is arranged on at least one shelf (6). In this embodiment, the metal plate (7) and the shelf (6) preferably have an integrated structure and can be detachably joined to each other in other embodiments. By means of the metal plate (7) being disposed on the shelf (6), for example, when a cooking vessel (CU) used for cooking is placed on the metal plate (7), if the temperature of the cooking vessel (CU) is relatively high compared to the internal temperature of the cooling compartment (3), heat transfer occurs between the cooking vessel (CU) and the metal plate (7) and the temperature of the metal plate (7) starts to increase rapidly. In such a case, if the control unit detects that the change in unit time of at least one electrical parameter of the metal plate (7) is equal to or higher than a certain level due to the temperature increase of the metal plate (7), the control unit operates the cooling device (1) in the rapid cooling mode so as to enable the temperature of the cooking vessel (CU) and the foodstuffs in the said cooking vessel (CU) to be rapidly decreased. Thus, the rate of bacterial growth which may arise due to high temperature in the foodstuffs in the cooking vessel (CU) is reduced thanks to the rapidly decreasing temperature, and the nutritional values of especially vegetable foodstuffs are enabled to be better preserved. Moreover, the placement in the cooling compartment (3) of a cooking vessel (CU) with a temperature higher than the temperature of the cooling compartment (3) is also rapidly detected, and the cooking vessel (CU) with the high temperature is enabled to be rapidly cooled without significantly increasing the temperature of the cooling compartment (3), thus providing the advantage of saving the energy required to bring the cooling compartment (3) temperature back to the desired level.
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In an embodiment of the present invention, the metal plate (7) is at least partially manufactured from aluminum. Since aluminum has a high heat conduction coefficient of approximately 237 W/m2K, when a cooking vessel (CU) with a relatively high-temperature is placed on the metal plate (7), a rapid heat transfer occurs between the metal plate (7) and the cooking vessel (CU) as a result of thermal conduction. This enables the cooking vessel (CU) to be physically cooled rapidly by the metal plate (7) with a relatively lower-temperature thanks to the heat transfer, and also enables the control unit to detect the rapid increase in the electrical parameter change per unit time due to the rapid heating of the metal plate (7) and the placement of a cooking vessel (CU) with a high temperature in the cooling compartment (3).
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In an embodiment of the present invention, the opening (5) is positioned on the wall (W) in a position so as to enable the air flowing in the air circulation duct to be guided directly towards the metal plate (7). In this embodiment, especially when a cooking vessel (CU) with a relatively high temperature is placed in the cooling compartment (3) and the control unit detects this situation and operates the cooling device (1) in the rapid cooling mode, the cold air supplied from the air circulation duct is guided directly towards the cooking vessel (CU) placed on the metal plate (7) so as to enable the temperature of the cooking vessel (CU) to be decreased in a short time.
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In an embodiment of the present invention, the control unit is configured to operate the rapid cooling mode if the rate of change of at least one electrical parameter of the metal plate (7) is equal to or higher than a predetermined threshold value. In this embodiment, the said threshold value is determined depending on the critical temperature increase in the cooling compartment (3). By means of the control unit operating the rapid cooling mode depending on a certain threshold value, the rapid cooling mode is not started in insignificant temperature increases, thus providing energy saving advantage.
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In an embodiment of the present invention, the control unit is configured to detect the highest or lowest values of the relevant electrical parameter of the metal plate (7) while the rapid cooling mode is active, to calculate the rate of change of the electrical parameter in a certain time depending on the said electrical parameter value detected, and to stop the rapid cooling mode if the said calculated rate of change is equal to or higher than a predetermined threshold value. In this embodiment, when the control unit determines that the rate of change of the relevant electrical parameter of the metal plate (7) over time is higher than the said threshold value, the control unit interprets this situation as the rapid cooling of the metal plate (7) and hence the cooling compartment (3) and/or the cooking vessel (CU) placed on the metal plate (7) and stops the rapid cooling mode. This also provides the advantage of energy saving by ensuring that the rapid cooling mode is not activated more than necessary.
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By means of the present invention, a cooling device (1) is realized, which can be operated in the rapid cooling mode wherein the internal temperature of the cooling compartment (3) can be rapidly decreased according to the rate of change of at least one electrical parameter value such as resistance and/or inductance of a metal plate (7) arranged in the cooling compartment (3) over a certain time, depending on the uninterrupted measurement of the said value means of a control unit. Moreover, in the cooling device (1) of the present invention, by means of the metal plate (7) being arranged on at least one shelf (6) provided in the cooling compartment (3), the cooking vessel (CU) with a high temperature which is placed on the metal plate (7) and which contains cooked foodstuff is rapidly detected such that the rapid cooling mode is automatically activated to rapidly cool the cooking vessel (CU).
