JPH04184077A - Refrigerator with defreezing chamber - Google Patents

Abstract

PURPOSE:To provide a defreezing chamber having less irregular distribution of defreezing and capable of performing a defreezing within a short period of time by a method wherein during a defreezing operation, a damper thermostat is forcedly released and a blower is forcedly operated and at the same time both radiation heater and heating heater are electrically energized in a period ranging from a starting of defreezing to an increased predetermined temperature and subsequently the electrical energization of the heating heater is stopped and the electrical energization for the radiation heater is intermittently carried out in a predetermined manner. CONSTITUTION:A timer 49 in the second stage starts to count time. At this time, a setting time (t2) is automatically set to a time (t2) in which constants predetermined in response to a selected thickness and a finished state are multiplied to the time (t1) in the first stage. The radiation heater 29 is intermittently electrically energized in response to a timer 51 in concurrent with the time counter and the heating heater 31 at the bottom surface is terminated in its electrical energization. At this time, a blower 17 and a damper thermostat 18 are subsequently forcedly operated or forcedly released and then the cold air is continuously fed. At the second stage, since a heating with a more restricted heating calorie than that of the first stage is carried out intermittently and from upward surface, a heat giving or heat receiving operation from the surface of the defreezed food to its center is promoted and then the defreezing is promoted while the surface temperature is being prevented from being increased with the old air.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a refrigerator with a thawing chamber for thawing frozen foods.

2. Description of the Related Art Conventionally, it is known that a heater is used to thaw frozen foods. For example, there is an example shown in Japanese Patent Publication No. 48-25414, which will be explained below with reference to FIGS. 10 and 11. Reference numeral 1 is a thawing box, and there is an outer box 2 formed into a box shape of metal or synthetic resin, and an outer box 2 made of a metal such as aluminum having good thermal conductivity and provided at an appropriate interval inside the outer box 2. It consists of an inner box 3. 4 is a linear heater, and the inner box 3 is connected to the aluminum box 5 so that the bottom surface of the thawing box 1 is sparse and the top surface is dense.
is closely thermally conductive. 6 is a heat insulating material interposed between the outer box 2 and the aluminum foil 5.

In this configuration, when the food 7 to be thawed is placed on the bottom of the thawing box 1 and the thawing action is started, heat is applied to the entire circumference of the inner box 3 by the heater 4, and the food 7 to be thawed is heated. The feature is that it is decompressed.

Problems to be Solved by the Invention However, with such a configuration, heat is transferred from the bottom of the thawing box 1 to the bottom of the food to be thawed 7 by thermal conduction. The effect of radiant heat on the food 7 to be thawed from the top and side parts of the thawing box 1 is almost negligible because the heat ray wavelength from the heater 4 through the inner box 3 is in the near-infrared region of 5 μm or less. Heating is achieved by heat transfer due to convection of warmed air inside. For this reason, there are problems in that the thawing unevenness between the center and surface of the food to be thawed 7 tends to be large, that the thawing time takes a long time, and that the thawing performance is affected by the size and weight of the food. In addition, if food is left as it is after thawing, the high ambient temperature will cause deterioration, especially in living things such as fish, so the user must be careful when thawing is complete. There was also the problem that it could not be used safely.

Another problem was that it was not possible to meet the user's desired finish. The present invention solves the above-mentioned problems and has less unevenness in thawing9. To provide a thawing chamber, especially in a refrigerator, which can be defrosted in a short time and with peace of mind, and which can be finished according to the user's wishes.

Means for Solving the Problems In order to solve the above problems, the refrigerator with a thawing chamber of the present invention has a radiant heater on the top surface of the thawing chamber, a reflector plate covering the top in a curved shape, and a heating heater and a temperature sensor in close contact with the bottom surface. The structure is such that a thawing tray on which food to be thawed is placed is installed by providing a bottom plate. The reflector plate is provided with a cold air discharge port, and a discharge air passage is formed on the back side of the reflective plate to communicate with a damper thermometer for adjusting the amount of cold air inflow provided at the entrance of the defrosting chamber.

Further, for the thawing operation, a thickness setting key for inputting the thickness of the food to be thawed and a finish setting key for inputting the finish of the food to be thawed are provided. For such a configuration, during thawing, the damper thermo is forced open and the blower is forced into operation, and both the radiation heater and heating heater are energized from the start of thawing until the temperature sensor rises to a predetermined temperature. The heater is equipped with a control means that stops energizing the heater and reduces the energization to the radiant heater intermittently, and maintains the thawing chamber in a third temperature range between the refrigerating temperature and the freezing temperature when not thawing. .

Effect of the present invention With the above-described configuration, indirect radiation is performed through the top and side surfaces of the food to be thawed and the reflective surface, and heat is absorbed almost evenly from the top and side surfaces of the food to be thawed. Heat transfer is also performed from the bottom heater, and heat is absorbed. Furthermore, until the temperature sensor on the bottom surface rises to a predetermined temperature, both heaters are energized and the temperature of the food to be thawed increases rapidly. After that, the power to the heater stops,
The radiant heater is energized at an appropriate time depending on the thickness of the food to be thawed and the desired finish of the thawed food by the user, and the intermittent energization rate is gradually reduced, and the radiant heater is energized via the damper thermo. Cold air is supplied from the outlet provided in the reflector to suppress the rise in temperature of the food surface. After thawing is completed, the temperature of the food is automatically maintained in the third temperature range between refrigeration and freezing by the temperature control function of the damper thermo, and the food is kept cold.

EXAMPLE A refrigerator with a defrosting chamber showing an example of the present invention will be described below with reference to FIGS. 1 to 9. 8 is the refrigerator itself and the outer box 9. It is composed of an inner box 1o and a heat insulating material 11 filled between these two boxes 9 and 10. 12 is a cooling compartment (hereinafter referred to as the refrigerator compartment 12); 13 is the refrigerator compartment 12;
The freezer compartment is divided into sections at the top of the refrigerator. A thawing chamber is provided in the lower part of the refrigerator compartment 12. 15 is a refrigeration cycle compressor provided at the bottom of the refrigerator main body 8, and 16 is a cooler housed in the back of the freezer compartment 13.

Reference numeral 17 supplies the cold air cooled by the cooler 16 to the refrigerator compartment 1.
2. Freezer room 13. A blower 18 for forcing air into the thawing chamber 14 is a damper thermostat installed at the entrance of the thawing chamber 14 to adjust the amount of cold air inflow by electrical input, and is configured to open and close the damper 2o by the driving force of a motor 19. has been done. 21 is a discharge duct that guides cold air from the blower 17 to the thawing chamber 14, and 22 is a suction duct that returns the cold air that has cooled the inside of the thawing chamber 14 to the cooler 16. Next, the detailed configuration of the thawing chamber 14 will be explained.

23 is an outer box made of synthetic resin, 24 is an inner box made of metal such as aluminum, a curved reflecting plate 25 and the reflecting plate 26.
Bottom plate 26 and both plates 25, 26 arranged opposite to each other below.
It is composed of a substantially U-shaped side plate 27 connected on three sides. Reference numeral 28 denotes a door that is openable and closable at the front opening of the inner box 24, and has a double structure made of synthetic resin that forms an air layer to improve heat insulation. Reference numeral 29 denotes a quartz glass-controlled radiation heater placed at a predetermined distance opposite the reflector 26 of the inner box 24, and it itself emits far-infrared rays of about 6 μm or more. The radiation efficiency of far-infrared rays may be further increased by baking and painting a ceramic paint containing as the main component. 30 is a protective net for preventing burns attached to cover the radiation heater 29 at regular intervals. 31 is a linear heater that is thermally conductively adhered to the back surface of the bottom plate 26 with aluminum foil or the like;
Reference numeral 32 denotes a temperature sensor such as a thermistor that is thermally conductively attached to the vicinity of the center of the back surface of the bottom plate 26. 33 is a thawing tray detachably installed on the bottom plate 26;
It is comprised of a plate 36 made of metal such as aluminum on which the food to be thawed 34 is placed, and a frame 36 made of synthetic resin surrounding the outer periphery. 37 is a heat insulating material inserted between the outer box 23 and the inner box 24, and a discharge air passage 38 communicating with the discharge duct 21 and the damper thermostat 18 is provided at the upper part. A suction air passage 39 communicating with the suction duct 22 is formed at the rear. Numerous discharge ports 4o are formed in the counterfeit plate 26 of the inner box 24 so as to communicate the inside of the thawing chamber 14 and the discharge air passage 38, and 41 are formed so as to communicate the inside of the thawing chamber 14 and the suction air passage 39. This is a suction port formed in the side plate 27 of the inner box 24. Also, 42
is an operation plate provided on a part of the outer shell of the refrigerator main body 8, and there are three types of thickness (for example, "thin"... 16 mm or less,
"Normal Go...16~sown,"Thick"...3゜n
This is the thickness setting key 43 for selecting the above). The operation panel 42 also displays the defrosted finish state of the food to be defrosted as desired by the user (for example, "Hard", "Standard", "Soft").
) is provided with a setting key 44 for selecting the setting and a defrosting switch 46 for starting or stopping the defrosting action. For the finishing setting, when the finishing setting key 44 is not selected,
Standard.

Next, the control relationship will be explained.

46 is a control means (hereinafter referred to as microcomputer 46) constituted by a microcomputer or the like, and a timer 47 for counting the time of the first stage of defrosting control constituted by three or more nutages. A timer 48 for counting the extended time of the first stage, a timer 49 for counting the time of the second stage, a timer 6o for counting the time of the third stage, and for example, an intermittent energization rate of X% (ON...
OFF...x2sec) timer 61. Intermittent energization rate Y% (ON...y, sec, OFF...
A timer 62 and the like for setting the time (72 seconds) are built-in. The input terminal of the microcomputer 46 is connected to a freezing room temperature detection means 53 for detecting the temperature inside the freezing room in order to control the operation of the compressor 15 and the blower 17.
Food temperature detection means 64 comprising the temperature sensor 32; thawing chamber temperature detection means 66 comprising the same temperature sensor 32;
Said thickness setting key 43. Finish setting key 44. A defrosting switch 45 is connected to the output terminal of the compressor 16.
Blower17. Damper thermostat 18, radiant heater 29. Driving means 56, 57, 58, 69, 60 such as electromagnetic relays for driving the heater 31 are connected.

In this configuration, the operation will be explained based on the flowcharts and time charts shown in FIGS. 6 and 7. First, the food to be thawed (e.g. 20m thick
beef steak) 34 is placed approximately in the center of the defrosting tray 33 and placed on the bottom plate 26. And first 5TEP1
, set the thickness of the food to be thawed 34 to "thin" using the thickness setting key 43.

It is set by applying it to the three categories of ``Normal J'' and ``Thick'' (for example, in this case, it is set as F Normal YO).

Next, in 5TEP2, the user uses the finish setting key 44 to select and set the thawed finish state of the food to be thawed 34 desired by the user from three types: "Hard", "Standard", and "Soft" (for example, in this case, " Standard). Then, at 5TEP3, the defrosting action is started by turning on the defrosting switch 46. When the defrosting control stalls, the timer 47 of the first nutage starts counting time at 5TEP4, and then, at 5TEPs, the radiation heater 29 (for example, 1ooW) and the heating heater 31 (for example, 10W) are continuously energized, and the blower 17 is forcibly turned on. During operation, the damper 20 of the damper thermostat 18 is forcibly opened. Therefore, from the top surface, far infrared rays M of 6 μm or more are continuously and linearly radiated, or indirectly through the radiation plate 26, almost uniformly radiated to the top surface of the food to be thawed 34. In general foods that have an absorption wavelength range, far infrared rays are efficiently absorbed, and the heat quickly penetrates relatively deep into the food 34 to be thawed. Additionally, the bottom surface of the food to be thawed 34 that cannot be sufficiently heated by the radiation heater 29 is continuously heated by heat transfer from the heater 31 via the thawing tray 33. Thawed food 3 that was in a frozen state (e.g. -20°C) in the first nutage
The temperature of No. 4 can be raised rapidly. On the other hand, the cold air cooled by the cooler 16 is forced into the discharge duct 21 inside the refrigerator body by the forced air blowing action of the blower 17. The air is guided to the discharge air passage 38 in the thawing chamber 14 via the damper thermostat 18, and is blown downward in a shower-like manner through the numerous discharge ports 4o on the top surface. Therefore, in addition to the effect of heat penetration into the inside of the food due to the far-infrared radiation of the radiant heater 29 mentioned above, this allows the food to be thawed to be thawed in a state where the temperature unevenness between the surface and the center of the food to be thawed does not become large while suppressing the rise in surface temperature. progresses. Note that the air warmed by the heating action in the thawing chamber 14 flows through the suction port 41 provided at the rear of the chamber. The air is returned to the cooler 16 via the suction air path 40 and the suction duct 22 of the refrigerator main body 8, where it is cooled again and the circulation action is repeated. While the continuous heating action combined with the cooling action progresses, the temperature sensor 3 at 5TEPe
It is determined whether the temperature T of No. 2 is higher or lower than the setting 1iiiT' (for example, 20 t), and if it is low, it waits until it becomes higher in 5 TEPs. The temperature is high at 5TEPe (7220℃
), it is determined that the first stage has ended,
5Proceeds to TEP7, the first stage timer stops counting time, and the time required from the start of defrosting t1 (for example, a
m) is stored in the microcomputer 46 as the first stage time. Here, the time required is approximately proportional to the weight of the food. Following this, the flow advances to 5TEPs and the first nutage's extension timer 48 begins counting time.

At this time, the set time of the timer 48, that is, the extension time t1' of the first stage, is a constant a (for example, in this case The time t' = a-tl (in this case, OX 6 = □mm) multiplied by a=○) for thickness "normal" and finish "standard" is automatically set. And at the same time as the timer 48 counts, 5 TEP
9, the radiation heater 29 is continuously energized and the heater 31 is de-energized. Also, at this time, the blower 17 is forced into operation.

The damper 20 of the damper thermostat 18 is forcibly opened.

Then, at 5TEP10, the count time of the timer 48 is t.
It is determined whether or not it has reached 1' (oM), and if it has not reached it, it waits until it reaches it at 5TEP10. 5TEP1
When the timer 48 counts t1' (between o) at 0, the first
Finish the stage extension and proceed to 5TEP11. 5TEP
At 11, the second stage timer 49 starts counting time.

At this time, the set time of the timer 49, that is, the time t2 of the second nutage, is determined by the thickness and finish selected in 5TEP1 and 5TEP2 at the time t1 of the first nutage. Normal finish is automatically set to the time t2 = b - t1 (in this case, 2X6 = 12M) multiplied by b = 2 for standard J. Then, at the same time as the timer 49 counts the time, proceed to 5TEP12, The intermittent energization rate of the radiant heater 29 of the timer 51 is X%=[x1 crown/(x1+x2)SIIIJXloo (for example,
%・-x1=60 prizes.

The current is intermittently applied for 16 seconds (x2-16 seconds). Also, the power supply to the bottom heater 31 is stopped. At this time, the blower 17. The damper 2o of the damper thermostat 18 is subsequently forced into operation or opened, and cold air is continuously introduced. In this way, in the 27th stage, the amount of heating is lower than in the first stage, and intermittent heating is performed from the top surface, so that the transfer of heat from the surface of the food to be thawed 34 to the center is promoted. At the same time, thawing proceeds while the cold air suppresses the rise in surface temperature. As this intermittent heating effect combined with cooling effect progresses, 5TEP1
At s, it is determined whether the count time of the timer 49 has reached t2 (12M), and if it has not reached t2, it waits until it reaches t2 at 5TEP13.

When the timer 49 counts t2 (12M) at 5TEP13, the second nutage ends and the process proceeds to 5TEP14. 5T
At EP14, the timer 6o of the third nutage starts counting time. At this time, the set time of the timer 60, that is, the time t3 of the third nutage, is 5TE at the time t of the first nutage.
Time t3 = c - t multiplied by a predetermined constant C for each thickness and finish selected and set in P1 and 5TEP2 (for example, in this case, the thickness is "normal" and the finish is "standard" and C = 1).
.

(In this case, it is automatically set to 1xe=6m). Then, at the same time as the timer 5o counts the time, the process advances to 5TEP15, and the radiation output 29 is set to the intermittent energization rate Y% of the timer 51.
[y sec/(y, +y2) sec)X100(
For example 40%-71=20SeC, 72=30se
c) is intermittently energized. At this time as well, the power supply to the bottom heater 31 is stopped, and the blower 17. Damper thermo 1
The damper 20 of No. 8 is subsequently forced into operation or forced open, and cold air is continuously introduced.

In this way, in the third stage, compared to the second stage, the heating effect is performed with a lower heating amount and with the addition of cold air, and the heating effect on the bottom surface is heated by conductive heating, which tends to increase the surface temperature. By not heating the food 31 continuously, the temperature rise on the surface of the food 34 to be thawed is sufficiently suppressed, and as a result, the temperature difference between the center and the surface is small, and thawing with little unevenness can be realized. Subsequently, at 5TEP1e, it is determined whether the count time of the timer 61 has reached t3 (esm), and if it has not reached t3(esm), the timer 61 waits until it reaches t3 (esm) at 5TEP1e. At 5TEP1e, the timer 51 is set to t3 (am
), the 3rd Nutji is finished and 5TEP17
Proceed to. In 5TEP17, radiant heater 29. The heater 31 is de-energized, and the R feeder 17. Damper thermo 1
The forced operation of the damper 2o of No. 8 is canceled or the forced operation is canceled, and the defrosting is completed.

Next, the case where the finish is set to "soft" using the setting key 44 will be explained. In 5TEP2, after setting the finish to "soft" using the setting key 44, the flow is as follows.
In the same way as when the finish is set to "Standard" using the setting key 44, the process immediately proceeds to the next step and defrosts the file. In the "soft" setting, by extending the first stage and heating in the second stage, the center temperature of the food to be thawed 34 is further increased than in the "standard" setting. At this time, the food to be thawed 34 is heated by continuously introducing cold air and by not heating the bottom heater.
Thawing progresses by suppressing the temperature rise on the surface of the In addition, by continuously introducing cold air with a lower heating amount than the second nutage in the third nutage and not heating the bottom heater, the temperature rise on the surface of the food to be thawed 34 is sufficiently suppressed, and the Thaw thoroughly to the center without widening the temperature difference between the surface and the surface. This "soft" setting allows foods, such as minced meat, which have cooking characteristics such as molding immediately after thawing, to be cooked to an appropriate state, and can also accommodate the user's preferences.

Further, "firm j" will be explained. After setting "hard" with the finish setting key 44 in 5TEP2, the flow proceeds to the next 5TEP and decompresses in the same way as when setting "standard". The "Hard" setting reduces the heating time of the second stage, making it as firm as the "Standard" setting. This "hard" setting can also accommodate the user's preferences. Note that if the weight of the food to be thawed 34 changes, the cooling capacity of the food changes, so the temperature increase gradient of the temperature sensor 32 changes, and the time t1 required for the first nutage changes. As a result, the thawing time changes automatically, so even if the weight of the food changes, the food will be thawed appropriately.

In the above explanation, the speed of the food to be thawed 34 is "normal" and the finish is "standard", but there are also various cases of "thick", "thin", "soft" and "hard" as shown in the table. A constant determined based on experiments is automatically selected, and thawing is performed with less unevenness through appropriate heating control.

(Hereinafter referred to as "Kinpaku") The temperature characteristics of the food to be thawed 34 when the temperature is J are shown in FIGS. 8 and 9, respectively. That is, when the finish is set to "soft", as shown in FIG. 8, the number of times of intermittent energization of the radiant heater 29 is increased during time t2. Also, if the finish is "hard", the 9th
As shown in the figure, the number of intermittent energizations of the radiant heater 29 during time t2 is reduced.

In addition, the thawing time is relatively short (for example, a beef steak weighing 200 g and 20 m thick can be thawed in a relatively short time due to the internal penetration effect of far-infrared radiation and heating control from above and below in the initial stage of thawing).
0 to 25) is possible. After the defrosting is completed, the temperature inside the defrosting chamber 14 is controlled based on the temperature detected by the temperature sensor 32, as in the case of normal cooling. Therefore, the food to be thawed 34 after thawing is immediately cooled to stabilize at the partial freezing temperature of about -3° C., and the temperature does not rise further due to residual heat. Even if you leave it as it is after thawing, it remains cold at the partial freezing temperature suitable for preserving living things such as fish and meat, so the user can monitor the completion of thawing and immediately process it, unlike conventional methods. You can defrost with peace of mind without having to go through the trouble of doing so. Furthermore, the food to be thawed 34 can be used at any time after thawing, making it extremely convenient to use.

Effects of the Invention As described above, the refrigerator with a defrosting chamber of the present invention provides the following effects.

(1) Efficient heating is performed on both sides, with radiant heating mainly using far infrared rays using a radiant heater from the top and conductive heating using a heating heater from the bottom, and the amount of heat generated by the radiant heater increases in stages during thawing. This, together with the fact that the heat generated by the heater is limited to only the initial stage and the effect of far-infrared rays penetrating into the food, makes it possible to thaw with less temperature unevenness between the center and the surface.

(2) During thawing, cold air is allowed to flow down and into the food from the upper part of the room, so the surface of the food is evenly cooled, temperature rise is further suppressed, and deterioration of the food is prevented.

(3) The weight number of the food can be indirectly detected by the difference in the temperature rise gradient of the temperature sensor, and the combination of the thickness setting input automatically sets the appropriate heating time and heater energization rate to proceed with defrosting. , a good thawing result can be obtained even if the weight and thickness of the food changes.

(4) At the initial stage of thawing, both the radiation heater and the heating heater are energized to rapidly heat up and down, making it possible to thaw in a short time while maintaining quality.

(5) By inputting finish settings, the appropriate heating time and heater energization rate are automatically set to proceed with thawing, so the user can obtain the thawing finish desired by the user.

(6) After thawing, the temperature inside the thawing chamber is kept between the freezing and refrigerator temperatures (for example, the partial freezing temperature of approximately -3°C), so the residual heat immediately after thawing causes the temperature of the food to rise. Even if left as is, freshness is maintained in an environment suitable for preserving living things such as fish meat, and the food can be used at any time, making it extremely convenient to use.

[Brief explanation of the drawing]

Fig. 1 is a perspective view of a thawing chamber showing one embodiment of the present invention;
The figure is a sectional view of the thawing chamber shown in Fig. 1 taken along lines A and A', Fig. 3 is a longitudinal sectional view of a refrigerator with a thawing chamber equipped with the thawing chamber shown in Fig. 1, and Fig. 4 is the same as that shown in Fig. 1. Fig. 5 is a control block diagram, Fig. 6 is a flowchart of thawing control, and Fig. 7 shows an enlarged view of the thawing operation panel in the thawing chamber, with the thickness of the food to be thawed set to "normal" and the finish set to "standard". The time chart and temperature characteristic diagram during thawing when the setting is
Time chart and temperature characteristic diagram when set to finishing mode,
Figure 9 is a time chart and temperature characteristic diagram when the food to be thawed shown in Figure 7 is set to r-1 west finishing, Figure 10 is a perspective view of a conventional thawing box, and Figure 11 is the same. 10 is a sectional view taken along line BB/ of the thawing box of FIG. 10. FIG. 12... Cooling room, 14... Thawing room, 16
...Cooler, 17...Blower, 18...
...Damper thermo, 23 ...Outer box, 24
...Inner box, 26 ...Reflector, 26...
...Bottom plate, 27...Side plate, 28...
・Door, 29... Radiation heater, 31...
Heater, 32...Mountain temperature sensor, 33...
- Thawing dish, 34...Food to be thawed, 37...
...Insulation material, 38...Discharge air path, 39...
...Suction air path, 40...Discharge port, 41...
...Suction port, 43... Thickness setting key, 44...
. . . Finishing setting key, 46 . . . Decompression switch, 46 . . . Control means. Agent's name Patent attorney Akira Kokaji and 2 others Trout - 11% 4 luck Chamber ff1 --- 4 Box 4-rq Sacrifice 25-Reflection 1 26 --- f & ib Temporary 27 --- M Value 28-1 One Door Valley - Radiating Ichita Shield - A Exit 14-M Book Room 23-1-% 1 24-Inside - 25-Anti #5 26---- tn kl % n-Ichima Gokuj-Scam -1 resistance 9 31- Add IPI and n-1 return sensoria 3-M; 1 ffi snoring-God MJi item) 1---- II Ill 1a Xun・-ffi distribution 0 4I-Mockery O 12-- -, f 1! δlk room) 14- Lock; Bi room RB-; 6th lock 3t! I ts-φ power switch 14f setting key set key 45-11 up! ! It Figure 6 Figure 7 Rin Figure 8 SaC Nri 1N (O-Go) Figure 9

Claims (1)

[Claims] a reflecting plate formed with a curved reflective surface; a bottom plate disposed opposite to the reflecting plate; a substantially U-shaped side plate connected to the reflecting plate and the bottom plate at an outer periphery; and the reflecting plate; bottom plate,
A metal inner box configured into a box shape with side plates, a door provided at the front opening of the inner box so that it can be opened and closed freely, an outer box made of synthetic resin that covers the inner box, and a combination of the inner box and the outer box. A heat insulating material inserted between them, a discharge air passage and a suction air passage, a radiation heater provided at a predetermined interval below the reflector, and a heating heater that is thermally conductively in close contact with the back surface of the bottom plate. a temperature sensor that is thermally conductively in close contact with substantially the center of the back surface of the bottom plate; a thawing tray that is heat-conductively and removably installed on the bottom plate with the food to be thawed placed thereon; and the reflector. a thawing chamber including a discharge port formed in the side plate to communicate between the discharge air path and the inside of the inner box; and a suction port formed in the side plate to communicate the suction air path and the inside of the inner box; A cooling room provided in one area, a blower for forcing cold air cooled by the cooler of the refrigeration cycle into the cooling room and the thawing room, and a blower provided at the entrance to the discharge air passage of the thawing room to control the inflow of cold air. It consists of a damper thermostat to adjust, a defrost switch to perform the defrosting action, a thickness setting key to input the thickness of the food to be defrosted, and a finish setting key to input the desired finish of defrosting the food to be defrosted by the user. During thawing, the damper thermometer is forcibly opened, the blower is forced to operate, and the thawing time is divided into a plurality of stages, with the first stage being the time from the start of thawing until the temperature of the temperature sensor rises to a predetermined temperature. The radiant heater and the heating heater are both energized, and in the subsequent steps, the energization to the heater is stopped, and the radiant heater is energized by setting input to the thickness setting key and setting input to the finish setting key. and the time required for the first step, and intermittent energization is performed to reduce the energization rate in stages, and when not thawing, the thawing chamber is kept at the refrigerating temperature. and the third between freezing temperature
A refrigerator with a thawing chamber, characterized in that it is equipped with a control means for maintaining the temperature in a temperature range of .