KR200290137Y1 - Table with a cooling device for a sliced raw fish - Google Patents

Abstract

The present invention is installed in the center of the dining table used in the sashimi house, the cooling plate is installed on the upper surface of the main body and the inside of the main body is a cooling cycle to install the indirect cooling by circulating the cold air to the upper surface of the cooling plate at the same time Equipped with a low temperature holding device, the sashimi is continuously maintained at a low temperature while eating sashimi while maintaining the freshness, and the sashimi taste is further reduced by preventing the flesh of the sashimi from receding over time by circulating cold air. It is possible to improve, and by installing an antibacterial filter for antibacterial and deodorizing action on one side of the cold plate of the cold holding device or by installing an ultraviolet lamp to generate ozone on the lower surface of the cover plate to open and close the cold plate, it is included in sashimi Sashimi by killing harmful bacteria or deodorizing effect of ozone By removing the unique fishy smell, you can enjoy even more hygienic and clean sashimi, and on the inner side of the low temperature holding device to accommodate the electric stove that is freely drawn to the upper surface of the cooling plate or to install the electric furnace on the upper surface of the cover plate Therefore, the present invention relates to a sashimi dinner table equipped with a low-temperature holding device to further improve the flavor of the spicy tang cuisine by continuously heating the spicy tang cuisine.

Description

Sashimi table with low temperature holding device {Table with a cooling device for a sliced raw fish}

The present invention relates to a table for sashimi equipped with a low temperature holding device, and more particularly, in the center of the table used in the sashimi house, a cooling plate is installed on the upper surface of the main body and the cooling plate directly cooled inside the main body At the same time, by installing a low temperature holding device that is equipped with a component of a refrigeration cycle that indirectly cools the air by circulating cold air, the sashimi is kept at a low temperature while eating sashimi so that freshness is continuously maintained while being circulated. Prevents the flesh of sashimi from receding over time due to cold air to further improve the taste of sashimi, and installs an antibacterial filter for antibacterial and deodorizing action on one side of the cold plate of the cold storage device or cold plate UV lamp to generate ozone on the lower surface of cover plate Therefore, by disinfecting harmful bacteria contained in sashimi with ultraviolet and ozone or by removing the unique fishy smell of sashimi by using the deodorizing effect of ozone to enjoy a more hygienic and clean sashimi, and also inside the low temperature maintenance device Low temperature to improve the flavor of the spicy soup by storing and installing the electric stove freely drawn out to the upper surface of the cooling plate on one side or by installing the electric stove on the upper surface of the cover plate. It relates to a sashimi dinner table equipped with a holding device.

In general, when eating sashimi in a sashimi house, if you leave the sashimi in a plate on the table at room temperature for a long time, the juice, such as moisture contained in the fish itself, is exuded, or the tissue is softened by the enzyme action in the tissue of the fish flesh. Receding to become turquoise, there was a problem that the flavor and freshness of sashimi is significantly halved.

In particular, the tuna sashimi sliced in the frozen state in the plate has a problem that can not enjoy the unique taste of tuna sashimi because the meat of the frozen tuna sashimi quickly thawed at room temperature if you do not eat the tuna sashimi in a hurry.

In order to solve the above problems, conventionally preserved sashimi prepared by refrigerating and serving sliced sashimi according to the order, or put radish rapeseed, etc., chilled in a refrigerator at low temperature in advance on a plate containing sashimi, and then sashimi on it Even put on the table, but the situation was not effective.

In addition, raw sashimi, which is eaten raw without being cooked, is easily damaged in the summer when the temperature is high and freshness is not guaranteed. The problem was avoided.

In addition, after the sashimi is finished, the spicy soup is boiled with the rest of the fish sashimi, and if you eat it slowly without eating it quickly, the spicy soup will soon cool down over time. Therefore, there was a problem that you can not enjoy the leisurely cuisine while savoring the flavor of spicy tang cuisine.

In order to solve the above problems, the present invention is installed in the center of the dining table used in the sashimi house, the cooling plate is installed on the upper surface of the main body and the inside of the main body to directly cool the cooling plate while circulating the cold air to the upper surface of the cooling plate indirect cooling By installing a low temperature holding device that is equipped with the components of the refrigeration cycle to ensure that the sashimi is kept at a low temperature while eating sashimi, while maintaining the freshness and the circulating cold air the quality of sashimi over time To prevent the falling off to further improve the taste of sashimi, by installing an antibacterial filter to the antibacterial and deodorizing action on one side of the cold plate of the cold holding device or ozone on the lower surface of the cover plate opening and closing the cooling plate Harmful tax included in sashimi by installing ultraviolet ray lamp to generate Sterilize with ultraviolet rays and ozone or by using the deodorizing effect of ozone to remove the unique fishy fish sashimi to enjoy a more hygienic and clean sashimi, and also freely drawn to the upper surface of the cold plate on one side of the cold holding device By storing the electric stove or installing the electric stove built-in on the upper surface of the cover plate, it is a technical task to further improve the flavor of the spicy tang cuisine by continuously heating the hot tang cuisine.

1 is a perspective view showing a table for sashimi equipped with a cryostat of the present invention.

Figure 2 is an exploded perspective view showing a part of the low-temperature holding device that is the main part of the present invention.

3 is an explanatory diagram showing a refrigerating cycle of a cryostat of the present invention.

4 is a cross-sectional view taken along the line A-A of FIG.

5 is a cross-sectional view taken along the line B-B in FIG.

Figure 6 is a cross-sectional view showing the operating state of the low temperature holding device installed on the table for sashimi of the present invention.

Figure 7a is a side cross-sectional view showing an embodiment of the present invention.

Figure 7b is a side cross-sectional view showing this embodiment of the present invention.

8A is a side cross-sectional view showing a third embodiment of the present invention.

Figure 9 (a) (b) is an explanatory diagram showing another embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

1: dining table 2: low temperature holding device 3: ultraviolet lamp

4: antibacterial filter 5a, 5b: electric stove 6: open / close door

10: main body 11: temperature controller 11a: temperature sensor

12: refrigerant compressor 13: condensed water evaporation pipe 14: drip tray

15 condenser 15a condenser fan 16 exhaust port

17 inlet port 18 filter drier 19 capillary tube

20: insert 21: evaporator mounting portion 22: evaporator

23: blower room 23a: condensate outflow hole 24: fan mounting table

25 evaporator fan 26 storage unit 26a insertion hole

30: cooling plate 31: locking piece 32: cold air discharge

33: cold air suction hole 40: mounting plate 41: opening

42: control unit 43: cover plate 44: extension piping

45: outdoor unit 46: plate

In order to achieve the above object, the present invention will be described in detail with reference to FIGS. 1 to 9.

1 is a perspective view showing a table for sashimi equipped with a cryostat of the present invention, Figure 2 is an exploded perspective view showing a partial cut-out of the cryostat that is the main part of the present invention, Figure 3 is a low temperature maintenance that is the main part of the present invention It is explanatory drawing which shows the refrigeration cycle of the apparatus, FIG. 4 is sectional drawing of the AA line of FIG. 1, FIG. 5 is sectional drawing of the BB line of FIG. 1, and FIG. 7A is a side cross-sectional view showing an embodiment of the present invention, and FIG. 7B is a side cross-sectional view showing this embodiment of the present invention, and FIG. 8 (a) (b) shows three embodiments of the present invention. It is a side cross-sectional view which shows an Example, and FIG. 9 (a) (b) is explanatory drawing which shows another Example of this invention.

The sashimi dinner table equipped with a low temperature holding device according to the present invention is a low temperature holding device (2) is fixed to the central portion of the normal dining table (1) used in the sashimi as shown in FIG.

As shown in FIG. 2, the configuration of the low temperature holding device 2, which is a main part of the present invention, is provided with an inlet port 17 and an exhaust port 16 penetrating through one side and a thermostat 11 on the inner bottom. A main body 10 having a refrigerant compressor 12 connected to the condenser water evaporation tube 13 and a condenser fan 15a, a filter dryer 18, and a capillary tube 19 connected thereto; The evaporator mounting portion 21 inserted into the main body 10 and formed at one front side communicates with the capillary tube 19 and the refrigerant compressor 12, respectively, and is connected to the thermostat 11 at one side. An evaporator 22 having a sensor 11a installed therein is formed on the other front side, and an evaporator fan 25 attached to the fan mounting table 24 is formed in the blower chamber 23 through which the condensed water outlet hole 23a is formed. Insertion (2) is inserted and installed and the receiving portion 26 is formed through the insertion hole (26a) formed on one side in the rear (2) 0), and the engaging pieces 31 are protruded from both ends, respectively, and the cooling plate 30 through which the cold air discharge hole 32 and the cold air suction hole 33 are formed, respectively, on both inner side surfaces thereof, and on one side of the upper surface. An opening 41 communicating with the inside of the cooling plate 30 is formed therethrough, and a control unit 42 for controlling the refrigerant compressor 12, the condenser fan 15a, and the evaporator fan 25 is provided on the other side of the upper surface. It consists of a mounting plate 40 and a cover plate 43 for covering the opening 41 of the mounting plate 40.

3, the refrigerant compressor 12, the condenser 15, and the condenser fan 15a, which are installed inside the main body 10 of the cryostat 2, form one refrigeration cycle. , Evaporator 22, evaporator fan 25, filter drier 18, capillary tube 19, temperature sensor 11a, thermostat 11 is commonly used to configure a refrigeration cycle in a refrigerator or air conditioner, etc. Since it is a known product, a detailed description of each configuration and operation will be omitted, and the appropriate size and capacity are selected and used to suit the cooling capacity of the low-temperature holding device of the present invention.

Referring to Figures 4 and 5 assembling process of the sashimi dinner table equipped with a low temperature maintenance device according to the present invention is configured as described above are as follows.

As shown in FIGS. 4 and 5, a refrigerant compressor 12 having a thermostat 11 connected to the exhaust port 16 inside the main body 10 of the low temperature holding device 2 is installed, and the main body 10 The condenser 15 is installed at the inside of the inlet 17, and a condenser fan 15a fixed to the rear of the condenser 15 by a bracket is installed.

In addition, the condensate water evaporation pipe 13 has one end connected to the outlet of the refrigerant compressor 12 and the other end connected to one end of the circulation pipe of the condenser 15 to protrude on the inner bottom of the main body 10 ( It is fixed to the inside of the 14, the other end of the circulation pipe of the condenser 15 is connected to the filter dryer 18 and the capillary tube 19 in order.

Subsequently, an insert 20 is inserted into an inner upper portion of the main body 10 in which the refrigerant compressor 12, the condensate water evaporation pipe 13, and the condenser 15 are installed, and the evaporator of the insert 20 is installed. The installation portion 21 has one end connected to the suction port of the refrigerant compressor 12 and the other end connected to the capillary tube 19 and a temperature sensor 11a connected to the thermostat 11 on one side. The evaporator 22 is seated and installed, and a fan mount 24 having an evaporator fan 25 is inserted into the blower chamber 23 of the insert 20.

The cooling plate 30 is inserted into and installed on the inner upper portion of the insert 20 inserted into the inner upper portion of the main body 10, and the lower outer surface of the cooling plate 30 is seated on the insert 20. The upper surface of the evaporator 22 is in close contact with each other.

In addition, the mounting plate 40 is coupled to the upper end of the main body 10 in which the insert 20 in which the cooling plate 30 is installed is installed by a fixing bolt (not shown). The coolant compressor 12, the condenser fan 15a, and the evaporator fan 25 pass through the insertion hole 26a formed in the accommodating part 26 of the insert 20. Is connected by an electrical wiring (not shown), when the cover plate 43 is inserted into the opening 41 of the mounting plate 40, the assembly is completed as shown in Figs.

Referring to the state of use and working relationship of the table for sashimi equipped with a low temperature maintenance device of the present invention to be assembled as described above are as follows.

In the case of using the sashimi dining table according to the present invention, while the sashimi cooking is prepared in the kitchen, the control unit of the mounting plate 40 in the state covering the cover plate 43 of the low temperature holding device (2) installed in the center of the dining table (1) When the power on the 42 is turned on, as the refrigeration cycle installed in the main body 10 of the low temperature holding device 2 is operated, the cooling plate 30 closely attached to the upper surface of the evaporator 22 is gradually cooled. do. At this time, the temperature sensor 11a attached to one side of the evaporator 22 senses the temperature of the evaporator 22 and signals the thermostat 11 so that the cooling plate 30 always maintains an appropriate temperature range. By sending a to the intermittent operation of the refrigerant compressor (12).

Since the cooling plate 30 cooled through such a process is maintained between -25 to -30 ° C., which is a freezing temperature of a conventional household refrigerator, the dish 46 containing cooked sashimi is shown in FIG. 6. When the cover plate 43 of the low temperature holding device 2 is opened, and the plate 46 containing sashimi is placed on the upper surface of the cooling plate 30 to cover the cover plate 43 again, the sashimi at room temperature The contained dish 46 is directly cooled by the cold plate 30 and the bottom of the cold plate 30 cooled to -25 to -30 ° C, and the cold air discharge hole 32 and the cold air suction hole 33 at the same time. The sashimi contained in the plate 46 by the cold air of -25 ~ -30 ℃ circulated to the upper surface of the plate 46 is quickly cooled to a low temperature of -5 ~ 5 ℃.

Then, after a certain time elapses, the cover plate 43 is opened to eat sashimi maintained at a low temperature of -5 to 5 ° C., and the sashimi contained in the plate 46 is a freezing cycle until the sashimi is finished. Air curtain is formed by the flow of cold air is cooled by the cold air circulated through the cooling plate 30 and the cold air discharge hole 32 and the cold air suction hole 33 is continuously maintained by the air (air) Since the inflow of heat from the outside is blocked by -curtain) effect, it is continuously maintained at a low temperature of -5 ~ 5 ℃.

The sashimi, which is maintained at a low temperature as described above, is circulated through the cold air discharge hole 32 and the cold air suction hole 33 formed on both inner sides of the cooling plate 30 at the same time as the enzyme action is reduced and the sashimi tissue is not easily receded. By being indirectly cooled by the cold air, the water that oozes out from the sashimi is continually removed, so that you can enjoy the flavor of the cold, hard and chewy sashimi until you eat the sashimi.

Then, the water buried in the sashimi is loaded into the cold air circulated through the cold air discharge hole 32 and the cold air suction hole 33 is frozen in the form of frost on the surface of the evaporator 22 in the process of passing through the evaporator 22. After the low temperature holding device 2 is turned off, the frozen water in the frost form melts and flows down into the condensate formed. The condensate flows through the evaporator installation unit 21 formed to be slightly inclined and flows into the ventilation chamber 23. It is lowered and is stored in the drip tray 14 formed on the bottom bottom of the body 10 through the condensed water outlet hole (23a) formed through the lower bottom of the blower chamber 23, the cold condensate is stored in the cold storage device (2) In the case of being operated again, it is evaporated by the heat generated by the condensate evaporation pipe 13 communicating with the outlet of the high temperature and high pressure of the refrigerant compressor 12, and also by the hot wind from the condenser fan 15a of the condenser 15. Exhaust port (1 By being discharged to 6), it can be automatically removed by the operation of the cryostat 2 without having to remove condensate separately.

Hereinafter, a preferred embodiment of the low temperature holding device installed on the table for sashimi of the present invention is as follows.

As an embodiment of the low temperature holding device installed on the table for sashimi of the present invention, as shown in Figure 7a is installed so that the antibacterial filter 4 is detachably freely in front of the cold air suction hole 33 of the cooling plate 30 The antimicrobial filter 4 is installed in a conventional air conditioner or air purifier and the like by using a known air filter material used to filter out impurities or harmful bacteria in circulated air, activated carbon, enzymes and microorganisms. It is preferable to use the well-known biofilter material which removes various harmful bacteria and bad smell.

Such an antibacterial filter 4 removes the fishy fishy smell by allowing the cold air blown through the cold air discharge hole 32 to move the fishy fishy smell through the antibacterial filter 4 to be sucked into the cold air suction hole 33. At the same time, it plays a role of removing impurities and harmful bacteria that circulate together in the cold air so that they can enjoy even more hygienic and clean sashimi.

In this embodiment of the present invention, an ultraviolet lamp 3 for generating ozone is fixed to the lower surface of the cover plate 43, as shown in FIG. 7B. ) Is installed so as to be connected to the control unit 42 formed on one side of the mounting plate 42 by the electrical wiring and connection structure (not shown), the control unit 42 can set the flashing time of the ultraviolet lamp 3 It is desirable to install a known timer so that.

As the ultraviolet lamp 3, ultraviolet rays (UV-C) having a wavelength of 100 to 280 nm are generated to form ozone in the surrounding air, thereby using a well-known ultraviolet lamp widely used for sterilization and deodorization. Is placed on the cooling plate 30 and covers the cover plate 43 in which the ultraviolet lamp 3 is installed, and then uses the timer (not shown) installed in the control unit 42 for a predetermined time. When the ultraviolet lamp 3 is turned on, the harmful germs and fishy smells contained in the sashimi are completely removed by the ultraviolet rays emitted from the ultraviolet lamp 3 and the ozone formed by the ultraviolet rays. It will be possible.

In addition, as a third embodiment of the present invention, as shown in (a) of FIG. 8, the electric furnace 5a is built in the center of the upper surface of the cover plate 43, or shown in (b) of FIG. As shown in the drawing, an opening / closing door 6 is formed on one side of the cooling plate 30 in contact with the housing 26 of the insert 20, and the control unit 42 is disposed inside the housing 26. The electric furnace (5b) to be connected is accommodated, characterized in that the electric furnace (5a), 5b is a control unit formed on one side of the mounting plate 42 by the electric wiring and connection structure (not shown), respectively To be connected to (42), it is preferable to install a known power switch and temperature controller for controlling the electric furnace (5a, 5b) in the control unit 42.

In addition, as the electric furnaces 5a and 5b, it is possible to use a variety of well-known electric heat heaters in which heat generators that generate heat by electric supply therein are thermally built-in. Preferably, only the heat generator parts are heated and the peripheral parts thereof are heated. It is better to use a halogen range that does not transmit heat at all. In addition, the electric furnace 5b accommodated in the accommodating part 26 of the insert 20 is withdrawn and received through the opening and closing door 6 rather than simply storing the electric furnace 5b in the accommodating part 26. It is preferable to configure the slide to make it even easier.

The third embodiment of the present invention, which is constituted as described above, is a seafood dish such as boiling Mae-tang, which can be eaten after being eaten at a sashimi, so that food such as Mae-tang is provided with a meal so that it does not cool down even while eating. In addition to improving the flavor of the spicy spicy hot spicy hot spicy ate before eating or reheating the hot spicy tang so that there is no inconvenience to eat, so you can enjoy the spicy tang cuisine more leisurely.

As described above, the various embodiments of the present invention may be separately installed and configured, but it is more preferable to configure the various embodiments in combination with an antibacterial filter, an ultraviolet lamp, and an electric furnace within a range in which functions are not overlapped. .

In addition, the low temperature holding device installed on the table for sashimi of the present invention is uncomfortable due to noise and warm air that may be generated by the refrigerant compressor 12, the condenser 15 and the condenser fan 15a installed in the main body 10. As shown in (a) of FIG. 9, the refrigerant compressor 12, the evaporator 15, and the evaporator fan 15a are extended to the extension pipe 44, as shown in FIG. It is possible to install the outdoor unit in the form of an outdoor unit 45, and also to reduce the installation space of the outdoor unit 45 as shown in (b) of FIG. Like a well-known multi-type air conditioner connected to the indoor unit of the plurality of low temperature holding devices (2) in the one outdoor unit 45, the refrigerant compressor 12, the evaporator 15 and the evaporator fan (15a) is provided with an extension pipe ( Configured to be connected by Place reveal anything is possible.

As described above, the sashimi dining table equipped with a low-temperature holding device according to the present invention is installed in the center of the dining table used in the sashimi, the cooling plate is placed on the upper surface of the main body and directly cooling the cooling plate at the same time inside the body By installing a low temperature holding device that is equipped with a component of a refrigeration cycle that circulates cold air to the upper surface and indirectly cools it by air curtain method, the sashimi is kept at a low temperature while eating sashimi to maintain freshness and circulation at the same time. It prevents the flesh of sashimi from retreating over time due to the cold air, which improves the taste of sashimi even more, and installs or cools an antibacterial filter that has antibacterial and deodorizing action on one side of the cold plate of the low temperature holding device. An ultraviolet lamp that generates ozone on the lower surface of the cover plate that opens and closes the plate By removing the unique fishy smell of sashimi or by removing the unique fishy smell of sashimi, it is possible to enjoy more hygienic and clean sashimi, and also the electricity drawn out freely to the upper surface of the cold plate on one side of the cryostat By installing the stove or installing the electric stove on the upper surface of the cover plate, it is possible to improve the flavor of the spicy soup dish by continuously heating the spicy soup dish.

Claims (13)

In the dining table (1) used in the sushi restaurant, The inlet port 17 and the exhaust port 16 are formed through the central portion of the dining table 1, respectively, and the refrigerant compressor 12, the condensate evaporator tube 13, and the condenser fan having a temperature controller 11 connected to the inner bottom. A main body 10 provided with a condenser 15, a filter drier 18, and a capillary tube 19 attached thereto having an attached portion 15a, The evaporator mounting portion 21 inserted into the main body 10 and formed on one side of the main body 10 communicates with the capillary tube 19 and the refrigerant compressor 12, respectively, and is connected to the temperature controller 11 on one side thereof. An evaporator 22 having an 11a attached thereto is provided, and an evaporator fan 25 attached to a fan mounting table 24 is formed in the blower chamber 23 having a condensed water outlet hole 23a formed at the other front side and penetrating through a bottom portion thereof. The insert 20 is inserted and provided with a receiving portion 26 is formed in the rear through the insertion hole (26a) in one side, Inserted in contact with the upper end of the evaporator 22 and the evaporator fan 25 installed in the insert 20, the engaging pieces 31 are protruded on both side ends, respectively, the cold air discharge holes 32 ) And the cold plate 30 through which the cold air suction hole 33 is formed, Opening 41 is coupled to the upper end of the main body 10 is inserted into the insert 20, the cooling plate 30 is installed, the opening 41 is in communication with the inside of the cooling plate 30 on one side of the upper surface On the other side of the upper surface, the mounting plate 40 is provided with a control unit 42 for controlling the refrigerant compressor 12, the condenser fan 15a and the evaporator fan 25, Low-temperature holding device (2) consisting of a cover plate 43 is installed to cover the opening 41 of the installation plate 40 is fixed to the sashimi dinner table equipped with a low-temperature holding device. The dining table for sashimi according to claim 1, wherein an antibacterial filter (4) is provided in front of the cold air suction hole (33) of the cooling plate (30). According to claim 1, The receiving portion 26 of the insert 20 is provided with an electric stove (5a) connected to the control unit 42 is installed, On one side of the cooling plate 30 in contact with the receiving portion 26, an opening and closing door 6 for freely entering and exiting the electric stove 5a is formed, the table for sashimi equipped with a cryostat . The dining table for sashimi according to claim 1, wherein an electric cooker (5b) is installed in a central portion of the upper surface of the cover plate (43). 2. The dining table for sashimi according to claim 1, wherein an ultraviolet lamp (3) for generating ozone is fixed to a lower surface of the cover plate (43). According to claim 2, The receiving portion 26 of the insert 20 is provided with an electric stove (5a) connected to the control unit 42 is installed, On one side of the cooling plate 30 in contact with the receiving portion 26, an opening and closing door 6 for freely entering and exiting the electric stove 5a is formed, the table for sashimi equipped with a cryostat . 3. The dining table for sashimi according to claim 2, wherein an electric cooker (5b) is installed in a central portion of the upper surface of the cover plate (43). 3. The sashimi dining table with a low temperature holding device according to claim 2, wherein an ultraviolet lamp (3) for generating ozone is fixed to a lower surface of the cover plate (43). 4. The dining table for sashimi according to claim 3, wherein an ultraviolet lamp (3) for generating ozone is fixed to a lower surface of the cover plate (43). 5. The dining table for sashimi according to claim 4, wherein an ultraviolet lamp (3) for generating ozone is fixed to a lower surface of the cover plate (43). 7. The dining table for sashimi according to claim 6, wherein the lower surface of the cover plate (43) is fixed with an ultraviolet lamp (3) for generating ozone. 8. The dining table for sashimi according to claim 7, wherein an ultraviolet lamp (3) for generating ozone is fixed to the lower surface of the cover plate (43). The condenser 15 according to any one of claims 1 to 12, wherein the refrigerant compressor 12 and the condenser fan 15a are attached to the condensed water evaporation pipe 13 and the evaporator 22 of the main body 10. ) Is connected to the extension pipe 44, the table for sashimi equipped with a cryostat, characterized in that installed in the form of an outdoor unit (45).