KR20240061738A - refrigerator having a aging compartment - Google Patents

Abstract

The present invention provides a shelf or hanging bar on which meat is placed and stored in a ripening room, and allows the ripening level to be confirmed based on the strength or resistance value of the current flowing along the shelf, the weight of the shelf or hanging bar, or the color of the meat. . As a result, the ripening level of the meat can be checked without opening the ripening room, so maturing defects can be prevented or minimized, or ripening operations can be performed according to the ripening level.

Description

Refrigerator having an aging compartment}

The present invention relates to a refrigerator having a maturing chamber that allows accurate determination of the maturation level of meat stored in the maturation chamber.

Generally, a refrigerator is a home appliance that uses cold air to store items for a long time. Such a refrigerator provides at least one storage compartment in which items are stored, and the storage compartment is opened and closed by a door.

Recently, dedicated refrigerators for various purposes have been provided. The dedicated refrigerator may include a kimchi refrigerator for storing kimchi, a wine refrigerator for storing wine, a meat refrigerator for storing or maturing meat, and a beverage refrigerator for storing beverages.

In the case of the meat refrigerator, the interior of the space for storing and maturing meat is configured to maintain a constant temperature and humidity. Regarding the refrigerator for aging meat, it is disclosed in Registration Patent No. 10-1261405, Registered Utility Model No. 20-0450516, Publication Patent No. 10-2017-0044607, and Registration Patent No. 10-1980878. same.

The conventional meat refrigerator described above is configured to store meat on each shelf provided in a storage room while continuously supplying and circulating air with a constant humidity and temperature inside the storage room.

However, the meat refrigerator according to the above-described prior art is used only for aging meat. In other words, since a regular refrigerator at home is designed to store not only meat but also various foods, the control for supplying cold air is not suitable for aging meat.

Accordingly, it was not possible to ripen meat in a regular refrigerator at home or use the meat refrigerator as a regular refrigerator at home.

In addition, the meat refrigerator according to the prior art has a problem in that it is difficult to check the degree of ripening of the meat in real time. In other words, in the case of conventional meat refrigerators, the only way to check the degree of ripeness of meat was by visual inspection from outside the refrigerator, and as a result, the degree of ripeness could not be accurately confirmed.

Of course, the degree of ripening can be checked by opening the door of the meat refrigerator and taking out the meat. However, when the door of the meat refrigerator is opened, the temperature and humidity inside the storage room where the meat is stored rapidly fluctuates. In other words, when the door of the meat refrigerator is opened, external air flows into the ripening room, which greatly affects the internal environment (temperature and humidity) of the ripening room that is suitable for dry aging.

Moreover, even if the storage compartment is opened and the meat is taken out, there is an inconvenience in checking the degree of ripeness by visually checking or by penetrating the crust of the meat to calculate the electrical resistance value.

Additionally, in the case of the meat refrigerator according to the prior art described above, cold air that has passed through the evaporator is directly provided to meat stored in the storage compartment. As a result, the temperature of the meat became lower than the temperature in the storage room, making it difficult to ripen the meat within a set temperature range. In other words, there was a problem in that temperature differences occurred in each part of the storage room, causing the meat to ripen differently depending on where it was stored.

Registered Patent No. 10-1261405 Registered Utility Model No. 20-0450516 Public Patent No. 10-2017-0044607 Registered Patent No. 10-1980878

The present invention was conceived to solve various problems according to the prior art described above, and has the following various purposes.

The present invention aims to provide a refrigerator that allows the ripening room to maintain a temperature and humidity environment different from that of the storage room, so that the function for storing the stored product and the function for maturing the aged product can be performed separately.

The purpose of the present invention is to make it possible to check the degree of ripening of meat in real time even without checking with the naked eye or opening the ripening room.

Another object of the present invention is to accurately recognize the degree of ripening of meat stored in a ripening room and to control operations according to the degree of ripening.

According to the refrigerator of the present invention for achieving the above object, at least one door that opens and closes the storage compartment may be provided with an aging chamber for aging meat. This allows storage of preserves and aging of meat to be carried out in a single refrigerator.

According to the refrigerator of the present invention, at least one shelf or hanging bar may be provided within the ripening chamber of the door. This allows meat to be stored on a shelf or hanging from a hanging bar.

According to the refrigerator of the present invention, the door may be configured to include a ripening confirmation part in the ripening chamber. This allows you to check the ripening level of the meat.

According to the refrigerator of the present invention, the ripening confirmation unit may be configured to determine the ripening level of the meat placed on the shelf by checking the intensity of electric current flowing along the shelf. As a result, it is possible to determine the ripening level of the meat without visually judging it or opening the ripening room to remove the meat.

According to the refrigerator of the present invention, the ripening confirmation unit may be configured to include a plurality of shelf electrodes. As a result, it is possible to check the level of ripening of the meat placed on the shelf by checking the change in intensity as the current flows from one end of the shelf to the other end.

According to the refrigerator of the present invention, it may be configured to include a reading unit that reads the ripening level of the meat by checking the strength of the current flowing from one end of the shelf to the other end. As a result, it is possible to determine the ripening level of the meat without visually judging it or opening the ripening room to remove the meat.

According to the refrigerator of the present invention, the shelf electrode includes a first shelf electrode provided on one of the mounting guides, and a second shelf electrode provided on the other one of the mounting guides. It can be configured. As a result, when a shelf is mounted on each mounting guide, current can flow from one side of the shelf to the other side.

According to the refrigerator of the present invention, the shelf electrode may include a first shelf electrode in contact with one side of the shelf, and a second shelf electrode in contact with the other side of the shelf. This allows current to flow from one side of the shelf to the other.

According to the refrigerator of the present invention, the shelf may include a plurality of horizontal bars and two vertical bars coupled to both ends of each horizontal bar. This makes it possible to minimize the area where meat comes into contact with the shelf.

According to the refrigerator of the present invention, the shelf may be configured to include a connecting member that connects a part of each horizontal bar to another part or connects each horizontal bar and each vertical bar to each other.

According to the refrigerator of the present invention, each horizontal bar and vertical bar may be formed of a conductor. This allows current to flow along the shelf.

According to the refrigerator of the present invention, the connecting member may be formed of a non-conductor. As a result, the intensity of the current can change depending on the level of maturity of the meat placed on the shelf.

According to the refrigerator of the present invention, one end of some of each horizontal bar is electrically connected to one vertical bar and connected to the other vertical bar by a connecting member, and some of the remaining horizontal bars of each horizontal bar are electrically connected to one vertical bar. One end may be electrically connected to another vertical bar and may be connected to one vertical bar by a connecting member.

According to the refrigerator of the present invention, the horizontal bars electrically connected to one vertical bar and the horizontal bars electrically connected to the other vertical bar may be arranged alternately. This allows current to pass only when meat is placed on the shelf.

According to the refrigerator of the present invention, the ripening confirmation unit may be configured to determine the ripening level of the meat placed on the shelf by checking the weight of the shelf. As a result, it is possible to determine the ripening level of the meat without visually judging it or opening the ripening room to remove the meat.

According to the refrigerator of the present invention, the ripeness confirmation unit may be provided on at least one of the mounting guides and may include a weight sensor that measures the weight of the shelf.

According to the refrigerator of the present invention, the ripening confirmation unit may be configured to determine the ripening level of the meat by checking the color of the meat placed on the shelf. As a result, it is possible to determine the ripening level of the meat without visually judging it or opening the ripening room to remove the meat.

According to the refrigerator of the present invention, the ripening confirmation unit may be provided on one wall in the aging room and may include a photographing unit for photographing the meat.

According to the refrigerator of the present invention, at least one hanging bar on which meat is hung and stored is provided in the aging chamber, and the maturation confirmation unit may be configured to determine the ripeness level of the meat hanging on the hanging bar by checking the weight of the hanging bar. As a result, it is possible to determine the ripening level of the meat without visually judging it or opening the ripening room to remove the meat.

As described above, the refrigerator of the present invention provides the following various effects.

First, the refrigerator of the present invention is provided with a ripening room on the door, and the ripening room is separated from the storage room (eg, the refrigerator room) and is not affected by the temperature within the storage room. This makes it possible to ripen meat for a long time.

The refrigerator of the present invention cools the maturation chamber by flowing the cold air that has passed through the evaporator outside the maturation chamber rather than being supplied into the maturation chamber. This can prevent cold air from coming into direct contact with the meat.

The refrigerator of the present invention can accurately determine the ripening level of meat in the maturation chamber without opening the maturation chamber by providing an maturation confirmation unit. As a result, frequent opening of the ripening room can be prevented and the ripening quality of meat can be improved. Additionally, it is possible to perform a ripening operation according to the ripening level of the meat.

1 to 3 are perspective views of each situation of a refrigerator according to an embodiment of the present invention.
4 is a state diagram showing the internal structure of a refrigerator according to an embodiment of the present invention.
Figure 5 is a perspective view of the door of a refrigerator according to an embodiment of the present invention
6 is a side view of the door of a refrigerator according to an embodiment of the present invention.
Figure 7 is an exploded perspective view of the door of a refrigerator according to an embodiment of the present invention
Figure 8 is a perspective view of the door opening and closing cover in an open state according to an embodiment of the present invention.
Figure 9 is a main state diagram of the upper structure inside the ripening chamber of the door according to an embodiment of the present invention
Figure 10 is a schematic perspective view illustrating a cold air flow path in the door of a refrigerator according to an embodiment of the present invention.
11 is a schematic perspective view illustrating a circulation path in the door of a refrigerator according to an embodiment of the present invention.
Figure 12 is a state diagram of each cold air duct for supplying cold air to the cold air passage of the door according to an embodiment of the present invention.
Figure 13 is a front view with the front cover removed from the door of the refrigerator according to an embodiment of the present invention.
Figure 14 is a side view showing the relationship between the inner cover and the circulation part in the door of the refrigerator according to an embodiment of the present invention.
Figure 15 is a state diagram of the main structure of the inside of the ripening chamber in the door of the refrigerator according to an embodiment of the present invention
Figure 16 is a rear perspective view with the front cover removed from the door of the refrigerator according to an embodiment of the present invention.
17 is a perspective view showing an opening and closing cover on the door of a refrigerator according to an embodiment of the present invention.
18 to 20 are state diagrams showing the restraint part and its operating state in the door of a refrigerator according to an embodiment of the present invention.
Figure 21 is a block diagram schematically showing the control unit for operating the ripening chamber at the door of the refrigerator and its related structure according to an embodiment of the present invention.
Figures 22 to 28 are state diagrams for explaining the structures related to the tray and water storage tank in the door of the refrigerator according to an embodiment of the present invention.
Figures 29 to 32 are state diagrams for explaining the structure related to the sterilizing unit in the door of the refrigerator according to an embodiment of the present invention.
Figures 33 to 38 are state diagrams for explaining the structure related to the shelf in the door of the refrigerator according to an embodiment of the present invention.
Figure 39 is a block diagram schematically showing another embodiment of the aging confirmation unit of a refrigerator according to an embodiment of the present invention
Figure 40 is a block diagram schematically showing another embodiment of the aging confirmation unit of a refrigerator according to an embodiment of the present invention.
41 is a block diagram schematically showing another embodiment of the ripening confirmation unit of a refrigerator according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the refrigerator of the present invention will be described with reference to the attached FIGS. 1 to 41.

Before explaining the embodiments of the present invention, it should be noted that when adding reference numerals to components in each drawing, the same components are given the same reference numerals as much as possible even if they are shown in different drawings.

In describing embodiments of the present invention, if detailed descriptions of related known configurations or functions are judged to impede understanding of the embodiments of the present invention, the detailed descriptions will be omitted.

Additionally, in describing the components of the embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term. When a component is described as being “connected,” “coupled,” or “connected” to another component, that component may be directly connected or connected to that other component, but there is no need for another component between each component. It should be understood that may be “connected,” “combined,” or “connected.”

The attached Figures 1 to 3 are perspective views of a refrigerator according to an embodiment of the present invention. Figure 1 shows the door in a closed state, Figure 2 shows the door in an open state, and Figure 3 shows the maturation chamber open with the door open. It is a state. Figure 4 shows the internal structure of a refrigerator according to an embodiment of the present invention.

As shown in these drawings, the refrigerator according to the embodiment of the present invention is provided with a separate aging chamber 31 that can ripen meat while being maintained at a different temperature or humidity than the storage chambers 11 and 21.

In addition, the meat (2) stored in the ripening room (31) can be checked with the naked eye or the ripening degree of the meat (2) in real time can be checked even if the meat (2) is not removed by opening the ripening room (31). will be.

The refrigerator according to this embodiment of the present invention is largely composed of a cabinet 100 and doors 200 and 300, and each component will be described in more detail as follows.

First, the cabinet 100 will be described.

As shown in the attached FIGS. 1 to 4, the cabinet 100 forms the exterior of the refrigerator. At least one storage compartment 11 or 21 is provided inside the cabinet 100.

The storage compartments 11 and 21 may include a storage compartment (eg, a refrigerator compartment) 11 for refrigerated storage of stored items, or a storage compartment (eg, a freezer compartment) 21 for frozen storage of stored items. The refrigerating compartment or the freezer compartment may be provided in one or more, respectively, or only a plurality of refrigerating compartments or only a plurality of freezer compartments may be provided.

The cabinet 100 may be provided with a refrigeration system that generates and supplies cold air. For example, the refrigeration system may be composed of a refrigeration cycle including a compressor, a condenser, an expander, and an evaporator 101.

Although not shown, the compressor and condenser may be provided in the machine room 15 of the cabinet 100.

As shown in the attached FIG. 4, the evaporator 101 may be provided in at least one storage compartment 11 or 21 of the cabinet 100. For example, the evaporator 101 may be provided in the freezer compartment 11 and the refrigerator compartment 21, respectively, or may be provided only in the refrigerator compartment 11 or only in the freezer compartment 21.

In addition, a cold air supply unit 110 that supplies cooled air while passing through the evaporator 101 is provided inside one of the storage compartments 11 and 21 of the cabinet 100.

The cold air supply unit 110 includes a blowing fan 111 to blow cold air.

The blowing fan 111 is provided inside the storage compartments 11 and 21 and cools the air inside the storage compartments 11 and 21 through the evaporator 101 and then cools the air inside the storage compartments 11 and 21 or the door 200. ) can be operated to provide.

Among the cold air blown by the cold air supply unit 110, the cold air provided to the door 200 is guided by the inflow side cold air duct 120, and flows from the door 200 to the storage chambers 11 and 21 or the evaporator ( The cold air recovered to the cold air inflow side of 101) is guided by the cold air duct 130 on the recovery side. One end of the recovery-side cold air duct 130 is connected to the door 200, and the other end is connected to communicate with the internal space of the storage compartments 11 and 21.

A duct damper 121 that opens and closes the flow path may be installed in the inflow-side cold air duct 120. That is, through the operation of the duct damper 121, cold air can be supplied to the inflow-side cold air duct 120 only when necessary.

Next, the doors 200 and 300 will be described.

The doors 200 and 300 are provided to open and close each storage compartment 11 and 21 of the cabinet 100.

The doors 200 and 300 may include a refrigerator door 200 that opens and closes the refrigerator compartment 11 and a door 300 that opens and closes the freezer compartment 21.

The doors 200 and 300 may be configured as rotatable doors rotatably installed in the cabinet 100, or may be configured as drawer-type doors that can be stored in the cabinet 100.

As shown in the embodiment, the doors 200 and 300 of all storage rooms 11 and 21 may be configured as rotary or drawer-type doors. Although not shown, only some doors may be rotatable or drawer-type doors. For example, the refrigerator door 210 may be configured as a rotary door, and the freezer door 220 may be configured as a drawer-type door.

Meanwhile, at least one of the doors 200 and 300 may be provided with a maturing room 31 for storing or maturing meat.

The ripening room 31 is configured to have a space separated from the storage rooms 11 and 21 that are opened and closed by the doors 200 and 300. That is, the ripening chamber 31 is configured so as not to be affected by the cold air in the storage chambers 11 and 21.

In addition, the ripening chamber 31 is configured to allow temperature control using cold air provided from the evaporator 101. In particular, the cold air may be configured to control the temperature of the aging chamber 31 without directly contacting the meat inside the aging chamber 31 in order to prevent poor ripening of the meat. In addition, the air inside the ripening chamber 31 may be configured to circulate. As a result, the temperature and humidity inside the ripening room 31 can be maintained evenly.

As such, the structure of the door that can control the temperature of the ripening chamber 31 without direct contact with cold air to the meat will be described in more detail with reference to the attached FIGS. 5 to 8. Prior to explanation, it is assumed that the aging chamber 31 is provided in a door 200 for a refrigerating chamber as an example. That is, as an example, the door providing the ripening room 31 described below is the refrigerating room door 200.

First, the door 200 may be configured to include a front cover 210 that forms the exterior.

The front cover 210 forms the front of the door 200 and also forms the exterior body of the door 200. As shown in the attached FIGS. 2 and 3, the front cover 210 can be rotatably installed on the cabinet 100.

The front of the front cover 210 may be made of a transparent material. As a result, the inside of the ripening room 31 can be visually confirmed from outside the refrigerator.

Next, the door 200 may be configured to include an inner case 220 that provides a ripening chamber 31.

The inner case 220 may be formed as a rectangular cylinder with open front and rear surfaces and a peripheral surface. The peripheral surface of the inner case 220 may include an upper surface, a lower surface, and both sides.

On both inner walls of the inner case 220, mounting guides 221 are formed to protrude (or recess) so that the shelf 400 on which meat is mounted can be placed (see attached FIGS. 7, 8, 11, and 13). and FIG. 15). The shelf 400 is formed so that the bottom surfaces of both ends rest on two mounting guides 221.

As shown in the attached FIG. 9, a hanging bar 222 may be provided within the inner case 220. In other words, meat can be stored by hanging it on the hanging bar 222 using a hook 223.

The ripening chamber 31 in the inner case 220 may be provided with the hanging bar 222 and the shelf 400, or may be provided with only the hanging bar 222, or may be provided with only the shelf 400. .

The inner case 220 may be installed on the rear of the front cover 210.

First flanges 224, 225, and 226 may be formed around the front side of the inner case 220 to close a space separated from the outer case 230, which will be described later. The first flanges 224, 225, and 226 may include an upper first flange 224 extending upward from the front upper surface of the inner case 220. The first flanges 224, 225, and 226 may include side first flanges 225 extending from both sides of the inner case 220. The first flanges 224, 225, and 226 may include a lower first flange 226 extending downward from the front bottom of the inner case 220.

Meanwhile, the inner case 220 may be provided with detection units 810 and 820 having a temperature sensor or a humidity sensor to detect the temperature or humidity inside the ripening chamber 31.

The detection units 810 and 820 include an upper detection unit 810 (see FIG. 13) provided on the upper side of the inner case 220 and a lower detection unit 820 (see FIG. 11) provided on the lower side of the inner case 220. ) may be included. It is possible to check the average temperature or average humidity for the entire space inside the ripening room 31 through the upper detection unit 810 and the lower detection unit 820. Of course, the sensing units 810 and 820 may be provided only on either the upper or lower side of the inner case 220, or may be provided on the side wall or any other portion of the inner case 220.

Next, the door 200 may be configured to include an outer case 230 surrounding the inner case 220.

The outer case 230 may be formed as a cylinder that is larger up and down and larger laterally than the inner case 220. As a result, the outer case 230 is spaced apart from the inner case 220, and a cold air passage 201 (see FIG. 10) through which cold air can flow is provided between the inner case 220 and the outer case 230. do.

Cold air flows through the cold air passage 201 to cool the inner case 220, thereby making it possible to control the temperature of the ripening chamber 31 within the inner case 220.

The outer case 230 may be formed as a square body with open front and rear surfaces and a peripheral surface. The front of the outer case 230 may be installed on the rear of the front cover 210.

At least one of the peripheral surfaces of the outer case 230 has an inlet 231 through which cold air flows into the cold air passage 201 between the inner case 220 and the outer case 230, and the cold air passage 201. ) An outlet 232 through which cold air flows out is formed.

The inlet side cold air duct 120 is connected to the inlet 231, and the return side cold air duct 130 is connected to the outlet 232.

The inlet 231 and the outlet 232 may be located adjacent to each other on one of the circumferential surfaces of the outer case 230. For example, the outlet 232 may be located below the inlet 231.

In particular, a blocking plate 202 (see FIG. 7) is provided between the inlet 231 and the outlet 232 of the cold air passage 201 to block air flow from each other. That is, cold air flowing into the cold air passage 201 through the inlet 231 is not discharged directly to the neighboring outlet 232 by the blocking plate 202, but flows through the cold air passage 201 and then flows through the outlet. It is discharged as (232).

As shown in FIGS. 7, 10, and 11, second flanges 234, 235, and 236 may be formed around the front side of the outer case 230.

The second flanges 234, 235, and 236 may include an upper first flange 234 extending upward from the front upper surface of the outer case 230. The second flanges 234, 235, and 236 may include side first flanges 235 extending from both sides of the outer case 230. The second flanges 234, 235, and 236 may include a lower first flange 236 extending downward from the front bottom of the outer case 230.

A circulation passage 203 for circulating air in the circulation chamber 31 may be provided along the front circumference of the inner case 220 or the outer case 230. For example, the circulation passage 203 may be provided along the front circumference of the inner case 220.

The circulation passage 203 may be formed on an opposing surface between the front cover 210 and the inner case 220 of the door 200, or on an opposing surface between the front cover 210 and the outer case 230.

The first flange 225 on the two sides of the inner case 220 guides the air flowing along the circulation passage 203 to flow into the ripening chamber 31, or the air inside the ripening chamber 31 is guided to the A plurality of communication grooves 225a may be formed to guide the flow to the circulation passage 203. Each communication groove 225a is formed to communicate the maturation chamber 31 and the circulation passage 203 with each other. It is preferable that each communication groove 225a is formed at a different height from the meat placed on the shelf 400.

Although not shown, the circulation passage 203 may be formed in a duct structure and installed along the circumference of the inner case 220. For example, the circulation passage 203 may be formed as a duct structure surrounding the central side or the rear side of the inner case 220. In this case, a plurality of communication holes that communicate with the circulation passage 203 and the ripening chamber 31 may be formed along the circumference of the inner case where the circulation passage 203 is located.

Although not shown, the duct-structured circulation passage 203 may be provided separately from the inner case 220 and may be configured so that both ends communicate with the internal space (ripening chamber) of the inner case 220.

Next, the door 200 may be configured to include a case cover 240 that protects the outer case 230.

The case cover 240 is formed to surround the outer case 230, and the front is coupled to the front cover 210. That is, the outer case 230 can be protected from the external environment (eg, impact) by the case cover 240. In particular, heat conduction of cold air in the storage compartment to the outer case 230 or the cold air passage 201 between the outer case 230 and the inner case 220 can be prevented or minimized by the case cover 240. there is.

As shown in FIGS. 7 and 8, the rear side of the case cover 240 is formed to be open.

Next, the door 200 may be provided with a heating unit 250 for controlling the temperature of the ripening chamber 31.

The heating unit 250 may be configured to generate heat when the temperature of the ripening chamber 31 is lower than the set temperature.

Additionally, the heating unit 250 may be configured to provide heat directly to the inner case 220 or to provide heat to cold air flowing between the inner case 220 and the outer case 230.

The heating unit 250 is provided on one opposing surface between the inner case 220 and the outer case 230 or between the inner case 220 and the outer case 230.

For example, as shown in the attached FIGS. 7 and 14, the heating unit 250 may be configured as a planar heater installed on the outer wall of the inner case 220. That is, the heating unit 250 may be configured to provide heat to the inner case 220 while contacting the outer wall surfaces on both sides of the inner case 220 to increase the temperature inside the ripening chamber 31.

Although not shown, the heating unit 250 may be provided on the top or bottom of the inner case 220, or at least one inner wall of the outer case 230.

Accordingly, the temperature inside the ripening chamber 31 can be controlled by cold air flowing between the inner case 220 and the outer case 230 and heat generated by the heating unit 250.

Next, the door 200 may be configured to include a circulation unit 260 for circulating air within the ripening chamber 31.

The circulation unit 260 allows the air in the maturation chamber 31 to circulate within the maturation chamber 31, thereby maintaining uniform temperature and humidity throughout the entire maturation chamber 31.

The circulation unit 260 may be provided within the circulation passage 203. For example, as shown in the attached FIGS. 11 and 13, the circulation unit 260 is installed on the upper side of the ripening chamber 31 (between the front of the upper first flange of the outer case and the front case) inside the circulation passage 203. You can.

The circulation unit 260 may include a circulation fan 261 for blowing air. Air may be circulated along the circulation passage 203 by the circulation fan 261. The air circulating in the circulation passage 203 by the circulation fan 261 is provided into the ripening chamber 31 through each communication groove 225a formed in the first flange 225 on the side of the inner case 220, or , the air inside the ripening chamber 31 is provided to the circulation passage 203.

The circulation unit 260 may include a filter body 262 (see FIGS. 11, 13, and 14) to remove foreign substances from the air flowing into the circulation fan 261. The foreign matter may include at least one of dust, moisture, or odor components, and for this purpose, the filter body 262 may be configured to include one or two or more filters.

The filter body 262 may be installed to be separable from the circulation passage 203. That is, the filter body 262 can be selectively separated from the circulation passage 203 and cleaned or replaced. For example, the filter body 262 may be configured to penetrate the upper surface of the circulation passage 203 and be taken out or stored in a drawer type.

Additionally, an LED 263 (see FIGS. 11 and 14) that provides UVC may be provided on the air inlet side of the filter body 262. As a result, contaminants such as bacteria contained in the air can be removed.

Next, the door 200 may be configured to include an opening and closing cover 270 for opening and closing the ripening chamber 31.

The opening/closing cover 270 divides the inside of the ripening chamber 31 and the storage chambers 11 and 21, thereby preventing cold air in the storage chambers 11 and 21 from flowing into the ripening chamber 31. Additionally, the opening/closing cover 270 prevents the ripening chamber 31 from being opened unintentionally.

The opening/closing cover 270 may be installed to be positioned within the storage compartment 11 when the door 200 is closed. As a result, the opening/closing cover 270 can be prevented from being opened unintentionally due to a user's malfunction before opening the corresponding door 200. For example, if the opening/closing cover 270 is located on the indoor side, an unintentional operation of opening the opening/closing cover 270, such as when a user near the refrigerator bumps into the opening/closing cover 270 or touches it during cleaning, may occur. This was done to prevent it.

The opening/closing cover 270 may be installed on the case cover 240 to be open/closeable. For example, the opening/closing cover 270 is rotatably coupled to the rear of the case cover 240 and selectively opens the open rear of the case cover 240, the inner case 220, and the outer case 230. Or, it can be closed.

The opening/closing cover 270 may be configured to maintain the ripening chamber 31 in a closed state by means of a restraining portion 280. That is, by providing a restraining portion 280 on the opening/closing cover 270, the problem of unintentionally opening the ripening chamber 31 can be prevented.

The restraint part 280 may be configured in various ways. For example, as shown in the attached FIGS. 16 to 20, the restraining part 280 includes an operating lever 281 installed on the opening and closing cover 270, and a locking ring 282 provided on the operating lever 281. It can be configured as follows. That is, the locking ring 282 provided on the operating lever 281 is restrained by the locking protrusion (see FIGS. 19 and 20) provided on the case cover 240 by the tilting operation of the operating lever 281. This was done so that he could be released from detention.

In particular, the restraining unit 280 is preferably configured to maintain a restrained state when additional authentication is not performed even if the operation lever 281 is tilted. That is, since the aging of meat must maintain a constant temperature and humidity for a long period of time, if the opening/closing cover 270 is opened even though the aging is not completed, aging failure is bound to occur. Considering this, it is preferable that the restraint on the control lever 281 can be released through additional authentication in addition to the flipping operation of the control lever 281.

For this purpose, a locking groove 283 is formed on the peripheral surface of the locking ring 282, and the locking bar 284 can be selectively caught in the locking groove 283. The locking bar 284 can be operated by driving an operation motor 285 that can be controlled electronically. This is as shown in the attached FIGS. 18 to 20. At this time, Figure 18 shows the opening/closing cover 270 in a closed state. 19 shows a state in which the opening/closing cover 270 is restrained to the case cover 240 by operating the operation lever 281. 20 shows a state in which the operation lever 281 is locked by the operation of the locking ring 282.

The additional authentication is a re-verification process by the user and can be performed in various ways, such as selecting a specific control button on the refrigerator, voice recognition, authentication using a specific user action (e.g., knocking on the door), or authentication using a mobile device. there is.

Next, the door 200 may be configured to include a shelf 400 for storing meat.

The shelf 400 is provided inside the inner case 220 forming the door 200 (inside the ripening room). The shelf 400 is configured to be mounted on the mounting guide 221 formed on the inner wall of the inner case 220 (the inner wall of the ripening chamber).

The mounting guide 221 may be provided on both walls of the inner case 220, respectively. That is, both ends of the shelf 400 can be mounted on the mounting guides 221 located on both sides of the inner case 220.

The mounting guide 221 may be formed to protrude from both walls of the inner case 220. Accordingly, the shelf 400 is provided in the ripening chamber 31 while being placed on the mounting guide 221. Although not shown, the mounting guide 221 may be formed to be recessed from both walls of the inner case 220.

As shown in the attached FIGS. 33 to 37, the shelf 400 may be formed as a grill made of a plurality of bars. That is, by forming the shelf 400 into a grill, the contact area between the shelf 400 and the meat 2 can be minimized, and air can be evenly provided to the entire surface of the meat 2. .

The shelf 400 may include horizontal bars 411, 412, 413, 414, 415, and 416 and vertical bars 421 and 422. The horizontal bars (411, 412, 413, 414, 415, 416) and vertical bars (421, 422) may each be provided in plural numbers. For example, as shown in the example, one shelf 400 may be formed by six horizontal bars (411, 412, 413, 414, 415, 416) and two vertical bars (421, 422).

The two vertical bars 421 and 422 may be arranged at both ends of each of the horizontal bars 411, 412, 413, 414, 415, and 416, and be coupled to the horizontal bars 411, 412, 413, 414, 415, and 416. The vertical bars 421 and 422 and the horizontal bars 411, 412, 413, 414, 415, and 416 may be integrally formed, may be coupled while contacting each other, or may be coupled by a separate connecting member 430.

In an embodiment of the present invention, one vertical bar and some of the horizontal bars are coupled (or formed integrally) while being in direct contact with each other, and the other vertical bar and the remaining horizontal bars are coupled (or formed integrally) while being in direct contact with each other. . In addition, one vertical bar and the remaining horizontal bars are coupled to each other using a connecting member, and the other vertical bar and some of the horizontal bars are coupled to each other using another connecting member.

The connecting member 430 may be formed so that both ends are inserted and coupled to each of the horizontal bars 411, 412, 413, 414, 415, 416 and the vertical bars 421 and 422 facing each other. The central portion of the connecting member 430 may be formed in a structure in which the horizontal bars 411, 412, 413, 414, 415, and 416 and the vertical bars 421 and 422 protrude to be spaced apart from each other.

Each of the horizontal bars 411, 412, 413, 414, 415, and 416 and the vertical bars 421 and 422 may be formed of a conductor, and the connecting member 430 may be formed of a non-conductor.

That is, one end of some of the horizontal bars 411, 413, and 415 is connected to one vertical bar 421 so as to be able to conduct electricity, and one end is connected to the other vertical bar 422 by a connecting member 430 so as not to conduct electricity to each other. One end of the remaining horizontal bars (412, 414, and 416) is connected to another vertical bar (422) to enable electricity to flow, and one end of the horizontal bars (412, 414, and 416) is connected to one vertical bar (421) with a connecting member 430 so as not to conduct electricity to each other.

In addition, the horizontal bars 411, 413, 415 connected to one of the vertical bars 421 and the horizontal bars 412, 414, 416 connected to the other vertical bar 422 are arranged alternately.

Due to the structure of the shelf 400 described above, when meat 2 is placed on the upper surface of the shelf 400, the two adjacent horizontal bars 411, 413, 415, 412, 414, 416 are energized with moisture contained in the meat 2. . This allows current to flow to all parts of the shelf 400.

Next, the door 200 may be configured to include a maturation confirmation unit 600 for checking the maturation level of the meat. In other words, the maturation level of the meat 2 in the maturation chamber 31 can be accurately confirmed by the maturation confirmation unit 600 without opening the maturation chamber 31. As a result, it is possible to prevent poor ripening of meat from occurring due to the opening of the ripening chamber 31.

It is proposed that the ripening confirmation unit 600 according to an embodiment of the present invention is configured to determine the ripening level of the meat 2 placed on the shelf 400 by checking the intensity of current flowing along the shelf 400.

That is, during dry aging of the meat 2, moisture gradually evaporates from the surface of the meat 2. In consideration of this, during the dry aging of the meat 2, an electric current flows to the surface of the meat 2, so that the ripening level can be judged based on the current value (current intensity) that gradually decreases depending on the moisture content.

The ripening confirmation unit 600 according to an embodiment of the present invention includes a plurality of shelf electrodes 611 and 612 provided to allow current to flow from one end of the shelf 400 to the other end. In addition, the ripening confirmation unit 600 includes a reading unit 613 that checks the intensity of the current and reads the ripening level of the meat.

As shown in the attached FIG. 36, the shelf electrodes 611 and 612 include a first shelf electrode 611 in contact with one side of the shelf 400, and a second shelf electrode in contact with the other side of the shelf 400 ( 612).

The two shelf electrodes 611 and 612 are connected to the power supply unit 614. That is, the power supplied from the power supply unit 614 is connected to flow from one electrode 611 to the other electrode 612 via the shelf 400.

The shelf electrodes 611 and 612 may be provided in various positions.

As an example, as shown in Figure 36 attached, the shelf electrodes 611 and 612 may be arranged to contact the peripheral surface of the shelf 400. For example, in the case of the first shelf electrode 611, a shelf is provided on the upper side of the mounting guide 221 on either side of the inner case (or ripening room) 220 and is seated on the mounting guide 221. It may be arranged to be electrically connected to one peripheral surface of (400). In the case of the second shelf electrode 612, it is provided on the upper side of the other mounting guide 221 among the two side walls in the inner case 220 and is the other peripheral surface of the shelf 400 mounted on the mounting guide 221. It can be arranged to be energized with.

As another example, the shelf electrodes 611 and 612 may be configured to contact the bottom of the shelf 400, as shown in Figure 38 attached. For example, in the case of the first shelf electrode 611, it may be provided on the upper surface of one mounting guide 221 and may be arranged to be electrically connected to one bottom surface of the shelf 400 seated on the mounting guide 221. In the case of the second shelf electrode 612, it may be provided on the upper surface of another mounting guide 221 and may be arranged to be electrically connected to the other bottom surface of the shelf 400 mounted on the mounting guide 221.

As another example, although not shown, one shelf electrode 612 may be configured to contact the peripheral surface of the shelf 400, and the other shelf electrode 612 may be configured to contact the bottom surface of the shelf 400. there is.

The reading unit 613 is a data processing device that determines the degree of ripening of the meat 2 according to the intensity of the current. For example, considering that the current passing through the meat 2 gradually weakens as the aging of the meat 2 progresses, the reading unit 613 receives the change or current value of this current and reads the change or current value of this current. It can be configured to calculate the ripening level based on.

The reading unit 613 may be a main controller that is provided to the refrigerator and controls the operation of the refrigerator, or may be included in the main controller. Of course, the reading unit 613 can be provided as an application installed on the user's terminal, a separate controller that is provided to the refrigerator and calculates the ripening level based on the current value, or a configuration included in the separate controller. there is.

Meanwhile, the operation of the refrigerator for ripening meat may be performed by the control unit 50. That is, under the control of the control unit 50, the blowing fan 111 of the cold air supply unit 110, the duct damper 121 of the inflow side cold air duct 120, and the circulation fan 261 of the circulation unit 260. , the heating unit 250 or the operation motor 285 is selectively operated to perform meat ripening. This is as shown in Figure 21 attached.

The control unit 50 may be a main controller that controls the operation of the refrigerator, or an auxiliary controller provided separately from the main controller solely for ripening the meat.

In the following, the aging operation of the refrigerator according to the above-described embodiment of the present invention and the operation of the ripening confirmation unit during the ripening operation will be described in more detail.

First, among the doors 200 and 300 of the refrigerator, the door 200 containing the ripening chamber 31 is opened and the opening/closing cover 270 that opens and closes the ripening chamber 31 is operated to open the ripening chamber 31.

In this state, the meat 2 is placed or hung on the shelf 400 or the hook 223 in the ripening chamber 31 through the open portion. Afterwards, the ripening chamber 31 is closed by manipulating the opening/closing cover 270 and the door 200 is closed.

After the meat (2) is provided in the maturation room (31), the operation panel (e.g., button, touch panel, mobile device, etc.) (40) is operated to determine the type, weight, maturation time, maturation temperature, and maturation humidity of the meat. Enter or select at least one ripening information. For example, the user sets the ripening time and ripening temperature through the control unit 40.

When the ripening setting through the operation unit 40 is completed, the opening and closing cover 270 is controlled to be locked. That is, when the ripening setting is completed, the control unit 50 controls the operation motor 285 to restrain the opening and closing cover 270. Accordingly, the opening/closing cover 270 is maintained in a locked state.

In addition, the control unit 50 performs temperature control on the inside of the ripening chamber 31 based on the information (information for ripening meat) input from the operating unit 40.

The temperature control is performed based on the sensing values of the sensing units 810 and 820 provided in the inner case 220. For example, when the average of the sensing temperatures detected by the two sensing units 810 and 820 is higher than the set temperature, the cold air supply unit 110 and the duct damper 121 are operated.

When the cold air supply unit 110 is operated, cold air is generated while passing through the evaporator 101. In addition, the cold air flows along the inflow side cold air duct 120 opened by the operation of the duct damper 121.

And, the cold air flowing through the inflow-side cold air duct 120 flows into the cold air passage 201 through the inlet 231 of the outer case 230. The cold air continues to flow along the cold air flow path 201 to cool the inner case 220 and is then discharged through the outlet 232. Accordingly, the temperature of the ripening chamber 31 within the inner case 220 can be gradually lowered.

And, the cold air discharged through the outlet 232 is recovered to the cold air inlet side of the evaporator through the recovery side cold air duct 130.

If the internal temperature of the ripening chamber 31 is lower than the set temperature, the supply of cold air to the cold air passage 201 between the inner case 220 and the outer case 230 is blocked, and the heating unit 250 generates heat. .

Heat is provided to the outer wall of the inner case 220 by the heat generated by the heating unit 250, and as a result, the temperature of the ripening chamber 31 in the inner case 220 gradually increases.

Accordingly, the inside of the ripening chamber 31 can always be maintained at a constant temperature by selectively controlling the operation of the cold air supply unit 110 or the heating unit 250 described above.

While temperature control (ripening operation) inside the maturation chamber 31 is being performed, the air inside the maturation chamber 31 is continuously or selectively circulated. In other words, the interior of the ripening room 31 can maintain a constant temperature throughout all areas due to continuous circulation of air inside the ripening room 31.

The air inside the ripening chamber 31 is circulated through the operation of the circulation unit 260 under the control of the control unit 50. That is, when the circulation fan 261 of the circulation unit 260 is operated under the control of the control unit 50, air flows along the circulation passage 203. In this process, a part of the air circulating along the circulation passage 203 is provided into the ripening chamber 31, or the air in the ripening room 31 is piggybacked on the circulation passage 203, thereby circulating the air inside the ripening chamber 31. .

The air circulating along the circulation passage 203 passes through the filter body 262 before passing through the circulation fan 261, and various foreign substances, moisture, or odor components contained in the air are filtered out. Additionally, contaminants such as bacteria contained in the air are removed by the light emission of the UVC-LED 263 located on the air inlet side of the filter body 262.

In addition, while the temperature control (ripening operation) inside the ripening chamber 31 is being performed, control is performed to check the ripening level of the meat through the ripening confirmation unit 600.

For example, a current flows through the shelf 400, and the ripening level is confirmed based on the current intensity after passing through the shelf 400 (or the resistance value generated while the current passes through the shelf).

That is, under the control of the control unit, the power supply unit 614 flows current to one shelf electrode (e.g., the first shelf electrode) 611 and the other shelf electrode (e.g., the second shelf electrode) ( 612) to check the intensity (current value) of the acquired current.

In addition, the reading unit 613 determines the ripening level of the meat based on the difference between the current value supplied to the first shelf electrode 611 and the current value acquired through the second shelf electrode 612. In other words, considering that as aging progresses, the moisture on the surface of the meat gradually evaporates and the intensity of the current decreases, it is possible to accurately know the ripening level of the meat based on the change in the current intensity (current value). For example, the maturity level may be divided into multiple levels depending on the resistance value, or may be divided into multiple levels depending on the change value of the current intensity.

While the ripening of the meat is in progress, the opening and closing cover 270 is maintained in a locked state through control of the restraint part 280. If the meat is aged, the restraint part 280 is operated so that the opening/closing cover 270 can be opened.

Meanwhile, when the set ripening period elapses or the ripening level reaches the level specified by the user (designated level), the control unit informs the user that the ripening of the meat has begun. The designated level may be designated as at least one level ranging from a level at which no crust is created to a level at which the meat surface is completely crusted and no current flows at all.

The guidance may be provided singly or in combination with various methods such as sound, text, color, or display on the user's mobile phone.

Of course, the ripening level can be set to be notified to the user even when the level set based on the specified level (e.g., 50% of the specified level, 90% of the specified level, etc.) is reached. In the case of the confirmed ripening level, the user may be guided by percentage, stage (ripening level), color, etc.

Additionally, the ripening level may be informed through an application owned by the user, a display device provided in the refrigerator, or a mobile terminal designated by the user. In the case of the display device, it can be at least one of a display device provided by default in the refrigerator or a display device provided separately for the ripening room.

When the confirmed ripening level reaches a designated level, the ripening operation may be controlled to be performed under conditions different from the initially set ripening temperature or humidity until the end of the operation by the user. For example, the interior of the ripening room can be controlled to operate under temperature or humidity conditions that make maturing progress slower. Of course, even if the confirmed ripening level reaches a designated level, the ripening operation may be controlled to continue under the same temperature or humidity conditions.

Additionally, when the user wishes to take out the aged meat when the ripening operation is completed or the ripening level has reached a designated level, the door 200 is opened. In this state, the opening/closing cover 270 is unlocked.

Unlocking the opening/closing cover 270 can be performed through authentication. For example, authentication may be performed using a predetermined method, such as selection of a specific control button, voice recognition, authentication using a specific user action (eg, knocking on the door), or using a mobile phone. When the meat has matured to a designated maturity level, the opening/closing cover 270 may be controlled to be unlocked without the authentication.

And, when the unlocking is authenticated, the control unit 50 controls the restraint unit 280 to unlock the opening/closing cover 270. That is, as the locking bar 284 moves away from the locking groove 283 by the operation of the operation motor 285 under the control of the control unit 50, the control lever 281 is unlocked. By unlocking the operation lever 281, the user can open the opening/closing cover 270 by operating the operation lever 281.

Meanwhile, even after the maturation is completed, the maturation chamber 31 is controlled to be maintained at the set temperature until the maturation setting is reset. In this case, it is desirable to inform the elapsed period. The guidance may be performed through a display unit (not shown).

As described above, the refrigerator of the present invention is provided with a maturation chamber 31 on the door 200, and the maturation chamber 31 is partitioned from the storage chamber (e.g., refrigerating chamber) 11 and controls the temperature within the storage chamber 11. Because it is constructed so as not to be affected, meat aging is possible for a long time.

In addition, the refrigerator of the present invention is configured to cool the aging chamber 31 while flowing outside the aging chamber 31 rather than supplying the cold air passing through the evaporator 101 into the interior of the aging chamber 31, so that the cold air directly contacts the meat. This can be prevented.

In addition, the refrigerator of the present invention can accurately determine the ripening level of the meat in the maturation chamber 31 without opening the maturation chamber 31 by providing the maturation confirmation unit 600. Accordingly, frequent opening of the ripening chamber 31 can be prevented, and the ripening quality of the meat 2 can be improved. Additionally, it is possible to perform a ripening operation according to the ripening level of the meat (2).

Meanwhile, the maturation room provided by the refrigerator of the present invention or the structure for maturing meat may be implemented in various structures other than the above-described embodiments. This is explained for each embodiment as follows.

According to another embodiment of the refrigerator of the present invention, as shown in the accompanying Figures 13 and 22 to 28, a tray 510 may be provided on the bottom of the inner case 220 providing the ripening chamber 31. there is.

The tray 510 is provided to store moisture flowing down from meat stored in the aging chamber 31. In other words, when storing meat, the moisture generated from the meat is not mixed with the condensation water generated in the aging chamber 31 and can be treated separately.

The tray 510 may be located directly below the shelf 400 and may be arranged so that at least a portion of the tray 510 is spaced apart from the bottom surface of the inner case 220 . That is, the moisture stored in the tray 510 is prevented from mixing with the condensate that flows down to the bottom of the inner case 220. To this end, the tray 510 may be arranged to be spaced apart from the peripheral wall of the inner case 220.

Additionally, a condensate discharge hole 228 is formed on the bottom of the inner case 220 to discharge condensate. The bottom surface of the inner case 220 may be inclined downward toward the condensate discharge hole 228, or the condensate discharge hole 228 may be located at the lowest point. As a result, the condensed water that flows down to the bottom of the inner case 220 can be discharged to the outside of the ripening chamber 31 through the condensed water discharge hole 228.

Meanwhile, a water storage tank 520 in which condensed water discharged through the condensate discharge hole 228 is stored may be provided in the lower space between the inner case 220 and the outer case 230. The condensate discharge hole 228 and the water storage tank 520 may be connected directly or may be connected through a separate pipe (eg, hose, etc.).

The water storage tank 520 has an upper cover 520a that is in communication with at least a portion of the outer bottom surface of the inner case 220, and a lower cover 520b located below the upper cover 520a and storing condensed water. ) may be configured to include.

A discharge pipe 520c that guides the discharge flow of condensate discharged through the condensate discharge hole 228 is formed on the upper cover 520a to protrude toward the lower cover 520b. Additionally, a moisture outlet 520d is formed in the upper cover 520a to discharge moisture into the ripening chamber 31. At this time, a through hole 220a is formed on the bottom of the inner case 220, and the area where the moisture outlet 520d of the upper cover 520a is formed is the through hole on the outer bottom surface of the inner case 220. It is positioned to coincide with (220a).

A drainage duct 521 is formed extending in a certain circumferential direction of the lower cover 520b. The drain duct 521 is used to drain condensed water stored in the lower cover 520b. For example, the drain duct 521 may be configured to drain condensed water into the storage compartment 11 while extending to the rear of the lower cover 520b. At this time, at least a portion of the drain duct 521 is formed to face the discharge pipe 520c protruding from the upper cover 520a.

Additionally, a first opening/closing damper 522 may be provided in the drainage duct 521. The first opening/closing damper 522 may be operated to close the outlet of the drainage duct 521 or the outlet of the discharge pipe (or a portion communicating with the discharge pipe) 520c. For example, when the first opening/closing damper 522 closes the outlet of the drainage duct 521, the discharge pipe 520c is open, and when the outlet of the drainage duct 521 is open, the discharge pipe 520c is open. It is closed by the first opening/closing damper (522). This is the same as the attached Figures 25 and 26.

A fan housing 530 having a humidifying fan 533 may be provided within the water storage tank 520. For example, as shown in the attached FIGS. 27 and 28, the fan housing 530 may be provided between the upper cover 520a and the lower cover 520b of the water storage tank 520. FIGS. 27 and 28 are cross-sectional views cut at a different part from FIGS. 26 and 26 .

The fan housing 530 is formed with a first outlet 531 and a second outlet 532, and the humidifying fan 533 is installed on one side of the fan housing 530.

The first outlet 531 is formed on the other peripheral surface of the fan housing 530, and the second outlet 532 is formed on the other upper surface of the fan housing 530.

The first outlet 531 is positioned to be open toward the storage compartment 11, and the second outlet 532 is positioned to face the moisture outlet 520d of the upper cover 520a. That is, the first outlet 531 is directly or indirectly connected to the inside of the ripening chamber 31, thereby making it possible to control the humidity inside the ripening chamber 31. The second outlet 532 is directly or indirectly connected to the inside of the storage chamber 11, so that the condensed water stored in the water storage tank 520 can be discharged into the storage chamber (or outside the ripening chamber) 11.

A second opening/closing damper 534 may be provided in the fan housing 530. The second opening/closing damper 534 may be operated to close the first outlet 531 or the second outlet 532 of the fan housing 530. For example, when the second opening/closing damper 534 closes the first outlet 531, the second outlet 532 is open, and when the first outlet 531 is open, the second outlet 532 ) is closed by the second opening/closing damper 534. This is the same as the attached Figures 27 and 28.

The fan housing 530 is installed so that the humidifying fan 533 is located above the area where condensate collects (or the lowest area) of the lower cover 520b of the water storage tank 520. A communication hole 530a is formed on the bottom of the fan housing 530 through which the humidifying fan 533 and the inside of the lower cover 520b communicate.

Meanwhile, an internal member 520e may be provided within the upper cover 520a forming the water storage tank 520. At this time, the discharge pipe 520c of the upper cover 520a is formed to penetrate the interior member 520e, and the interior member 520e includes a moisture outlet 520d of the upper cover 520a and the second outlet ( A communication hole 520f communicating with 532) may be formed.

Although not shown, the water storage tank 520 may be provided in the space between the outer case 230 and the case cover 240, or may be provided outside the case cover 240.

According to another embodiment of the refrigerator of the present invention, a plurality of shelves 400 provided in the aging chamber 31 may be provided.

In this case, a plurality of mounting guides 221 are provided on both inner walls of the inner case 220, and each mounting guide 221 is arranged to be vertically spaced from each other.

When a plurality of shelves 400 are provided, it is possible to check whether meat 2 is placed on each shelf using the aging confirmation unit 600. In other words, when current is supplied to each shelf 400, it can be determined that meat is not placed on the shelf 400 where current does not flow.

In addition, the amount of meat 2 to be aged can be roughly confirmed by checking whether meat 2 is placed on each shelf, and based on this, the operation of the circulation fan 261 forming the circulation unit 260 is performed. Control may be achieved differently. For example, the larger the amount of meat to be aged, the circulation fan 261 can be operated more frequently or for a longer period of time than when the amount is small. This is because the larger the amount of meat to be aged, the more likely it is that air will not be provided uniformly to each meat.

According to another embodiment of the refrigerator of the present invention, as shown in the attached FIG. 39, the ripening confirmation unit 600 checks the weight of the shelf 400 and determines the weight of the meat 2 placed on the shelf 400. It may be configured to determine the level of ripeness. In other words, considering that as aging progresses, moisture evaporates from the meat 2 and the weight becomes lighter, the level of ripening can be inferred from the weight of the meat 2.

For this purpose, the ripening confirmation unit 600 ripens the meat 2 using a weight sensor 621 that measures the weight of the shelf 400 and the weight of the shelf 400 measured by the weight sensor 621. A reading unit 623 that reads the level may be included.

The weight sensor 621 may be provided on each mounting guide 221 provided on the inner wall of the inner case 220. For example, the weight sensor 621 is provided on the upper surface of each mounting guide 221 and can measure the weight of the shelf 400 placed on the corresponding mounting guide 221.

Meanwhile, it is possible to check whether meat 2 is provided on the shelf 400 by checking the weight of the shelf 400.

In addition, the weight of the meat 2 to be aged can be confirmed by checking the weight of the shelf 400, and the ripening time, ripening temperature, humidity, etc. can be set differently depending on the weight of the meat 2 ( Or, it may be corrected).

Confirmation of maturity using the weight of the shelf 400 may be performed together with confirmation of maturity using the current intensity of the shelf 400 presented in the above-described embodiment.

For example, when the weight of the shelf 400 is reduced and current does not flow through the shelf 400, it can be set to recognize the point at which maturation is complete or actual maturation has begun.

According to another embodiment of the refrigerator of the present invention, as shown in the attached FIG. 9, one or more hanging bars 284 for hanging and storing meat 2 are provided inside the aging chamber 31. may be included.

This structure for hanging and storing the meat (2) is intended to prevent or minimize aging defects in the contact area that may be caused by contact with the meat (2). That is, in the case of the shelf 400, since the contact area with the meat 2 is large, there is a risk that partial maturation defects, such as insufficient maturation at the contact area, may occur.

Of course, the hanging bar 284 may be provided together with the shelf 400, only the shelf 400, or only the hanging bar 284 may be provided.

In the case of the meat 2 hanging on the hanging bar 284, the ripening confirmation unit 600 for checking the level of ripening may be configured to check and determine the weight of the hanging bar 284.

For example, mounting guides (not shown) on which both ends of the hanging bar 284 are mounted are provided on both walls of the inner case 220, and each mounting guide and the hanging bar 284 mounted thereon are provided. A weight sensor 631 (see attached FIG. 40) may be provided therebetween.

Therefore, by checking the weight of the hanging bar 284 and reading the reading unit 633 using this weight, it is possible to accurately check whether meat is present or the level of ripening of the meat.

According to another embodiment of the refrigerator of the present invention, as shown in the attached FIG. 41, the ripening confirmation unit 600 determines the color of the meat 2 placed on the shelf 400 or hanging on the hanging bar 284. It may be configured to determine the ripening level of the meat (2). In other words, considering that as aging progresses, the color of the meat (2) gradually becomes dark red and brown, the level of ripeness can be inferred from the color of the meat (2).

For this purpose, the ripening confirmation unit 600 reads the ripeness level of the meat 2 using a photographing unit 641 that photographs the meat 2, and the color of the image captured by the photographing unit 641. It may be configured to include a reading unit 643.

The photographing unit 641 may be composed of an image sensor (CMOS or CCD image sensor).

The photographing unit 641 may be provided on at least one wall within the inner case 220. For example, the photographing unit 641 may be provided on the top or both side walls of the inner case 220, or at least one of the front or rear walls.

The photographing unit 641 may be controlled to periodically photograph the meat 2. For example, it may be configured to photograph the meat 2 every time a predetermined time elapses and provide the image data to the reader 643.

According to another embodiment of the refrigerator of the present invention, as shown in the accompanying Figures 9 and 29 to 32, a sterilizing unit 700 may be provided to sterilize the inside of the ripening chamber 31.

The sterilizing unit 700 may be provided in any part of the inner case 220. For example, as shown in the embodiment, the sterilizing portion 700 may be provided on the front of the upper first flange 222 forming the inner case 220.

The sterilization unit 700 may be configured to include an LED 710 that provides UVC into the ripening chamber 31 and a sterilization case 720 in which the LED 710 is installed. The LED 710 is installed in the sterilizing case 720, and a reflector 730 may be provided in the sterilizing case 720 to reflect UVC provided from the LED 710.

The sterilizing case 720 may be formed with an upper surface gradually sloping downward toward the rear, the LED 710 is provided on the front of the sterilizing case 720, and the reflector 730 is installed on the upper surface of the sterilizing case 720. ) can be provided. The bottom of the sterilization case 720 is formed to be open, and a protective cover 740 may be provided in this open area to protect the LED 710 or the reflector 730.

Meanwhile, at least one microphone 750 may be provided on the front of the sterilization case 720 forming the sterilization unit 700. The microphone 750 can be used to check the knocking sound of the front cover 210 forming the door 200. That is, when the front cover 210 is knocked in a predetermined pattern for authentication to release the restraint part 280, the knock sound can be acquired and read by the microphone 750.

A protrusion tube 751 (see FIGS. 9 and 29) is formed on the front of the sterilization case 720, protruding toward the front cover 210, and the microphone 750 is provided within the protrusion tube 751. .

The sterilizing unit 700 may be provided on the upper surface of the inner case 220, on one side wall of the inner case 220, or on the bottom surface of the inner case 220. The sterilizing unit 700 may be provided in two or more units.

As such, each component that makes up the refrigerator of the present invention may be modified and implemented in various forms, or new components may be added.

Additionally, the maturation chamber 31 having the maturation confirmation unit 600 provided by the refrigerator of the present invention may be formed in various structures other than the door 200 or may be provided in various spaces.

For example, the ripening chamber 31 having the ripening confirmation unit 600 may be provided in either the refrigerating chamber 11 or the freezing chamber 21, or may be provided outside the cabinet 100.

Alternatively, the ripening room 31 having the ripening confirmation unit 600 may be configured as a storage room provided in a separate dedicated refrigerator. In this case, the inner case 220 providing the ripening room 31 may be provided as an inner wall of the dedicated refrigerator, and the outer case 230 may be provided as an outer wall of the dedicated refrigerator.

Even when the ripening room 31 having the ripening confirmation unit 600 is formed in various structures other than the door 200 or is provided in various spaces, the ripening room 31 is configured to have its temperature controlled by cold air flowing outside the ripening room 31. It can be.

Even when the maturation chamber 31 having the maturation confirmation unit 600 is formed in various structures other than the door 200 or is provided in various spaces, the maturation chamber 31 ensures that the air existing therein is used for temperature control and air for temperature control. may be configured to circulate through the ripening chamber 31 while flowing separately.

Meanwhile, just because all the components constituting the embodiment according to the present invention are described as being combined or operated in combination, the present invention is not necessarily limited to this embodiment. That is, as long as it is within the scope of the purpose of the present invention, all of the components may be operated by selectively combining one or more of them. In addition, terms such as “include,” “comprise,” or “have” described above mean that the corresponding component may be present, unless specifically stated to the contrary, and thus do not exclude other components. Rather, it should be interpreted as being able to include other components. All terms, including technical or scientific terms, unless otherwise defined, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Commonly used terms, such as terms defined in a dictionary, should be interpreted as consistent with the contextual meaning of the related technology, and should not be interpreted in an idealized or overly formal sense unless explicitly defined in the present invention.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

2. Meat 11. Refrigerator
21. Freezer 31. Ripening room
100. Cabinet 101. Evaporator
110. Cold air supply unit 111. Blowing fan
120. Cold air duct on the inlet side 121. Damper for duct
130. Recovery side cold air duct 200,300. Door for refrigerator room
201. Cold air flow path 202. Blocking plate
203. Circulating flow path 210. Front cover
220. Inner case 221. Installation guide
222. Hanging bar 223. Hook
224. Upper first flange 225. Side first flange
225a. Flue groove 226. Lower first flange
810,820. Sensing unit 228. Condensate discharge hole
230. Outer case 231. Inlet
232. Outlet 240. Case cover
250. Heating part 260. Circulating part
261. Circulating fan 262. Filter body
263. UVC-LED 270. Opening/closing cover
280. Restraint part 281. Control lever
282. Hook 283. Hook groove
284. Lock bar 285. Motion motor
400. Shelf 411,412,413,414,415,416. horizontal bar
421,422. Vertical bar 430. Connecting member
510. Tray
600. Ripening confirmation department 611,612. lathe electrode
614. Power supply 621,631. weight sensor
641. Filming Department 613,623,633,643. reading section

Claims (20)

A cabinet having at least one storage compartment and an evaporator that generates cold air;
A maturation room for aging meat is provided, separated from the storage room, and at least one door opens and closes the storage room;
It is provided in the ripening room of the door and includes at least one shelf or hanging bar on which meat is placed or hung,
In the door,
A refrigerator characterized in that it includes a ripening confirmation unit to check the level of ripening of meat in the ripening room. According to claim 1,
The ripening confirmation section
A refrigerator characterized in that it is configured to determine the ripening level of meat placed on the shelf by checking the intensity of electric current flowing along the shelf. According to claim 2,
The ripening confirmation section
A plurality of shelf electrodes provided to allow current to flow from one end of the shelf to the other end,
A refrigerator comprising a reading unit that reads the ripening level of the meat by checking the strength of the current flowing to the other end of the shelf. According to claim 3,
Mounting guides on which one side and the other side of the shelf are mounted are provided on both side walls of the ripening chamber provided at the door, respectively,
The shelf electrode is configured to include a first shelf electrode provided on one of the mounting guides, and a second shelf electrode provided on the other one of the mounting guides. . According to claim 3,
The lathe electrode is
A first shelf electrode in contact with one side of the shelf,
A refrigerator characterized in that it includes a second shelf electrode that contacts the other side of the shelf. According to claim 2,
The shelf is,
plural cross bars,
Two vertical bars coupled to both ends of each horizontal bar,
A refrigerator comprising a connecting member connecting a part of each horizontal bar to another part or connecting each horizontal bar to each vertical bar. According to claim 6,
A refrigerator, characterized in that each of the horizontal bars and vertical bars is formed of a conductor. According to claim 6,
A refrigerator, characterized in that the connecting member is formed of a non-conductor. According to claim 6,
One end of some of the horizontal bars is electrically connected to one vertical bar and is connected to the other vertical bar with a connecting member,
A refrigerator, characterized in that one end of some of the remaining horizontal bars of each of the horizontal bars is electrically connected to another vertical bar and is connected to one vertical bar by a connecting member. According to clause 9,
A refrigerator, characterized in that the horizontal bars electrically connected to one vertical bar and the horizontal bars electrically connected to the other vertical bar are arranged alternately. According to claim 1,
The ripening confirmation section
A refrigerator characterized in that it is configured to determine the ripeness level of meat placed on the shelf or hanging on the hanging bar by checking the weight of the shelf or hanging bar. According to claim 11,
The ripening confirmation section
A weight sensor that measures the weight of the shelf or hanging bar,
A refrigerator comprising a reading unit that reads the ripening level of the meat based on the weight of the shelf measured by the weight sensor. According to claim 1,
The ripening confirmation section
A refrigerator characterized in that it is configured to determine the level of maturity of the meat by checking the color of the meat placed on the shelf. According to claim 13,
The ripening confirmation section
a photographing unit provided on a wall in the aging room to photograph the meat;
A refrigerator characterized by comprising a reading unit that reads the ripening level of the meat based on the color of the image captured by the photographing unit. An inner case that provides a maturation room for aging meat;
an outer case installed to be spaced apart from the inner case and providing a cooling passage through which cold air flows between the outer case and the inner case;
Provided in the aging room, it includes at least one shelf or hanging bar on which meat is stored,
A refrigerator characterized in that the inner case includes a maturation confirmation unit for checking the maturation level of the meat in the maturation chamber. According to claim 15,
The ripening confirmation section
A refrigerator characterized in that it is configured to determine the ripening level of meat placed on the shelf by checking the intensity of electric current flowing along the shelf. According to claim 16,
The ripening confirmation section
A plurality of shelf electrodes provided to allow current to flow from one end of the shelf to the other end,
A refrigerator comprising a reading unit that reads the ripening level of the meat by checking the strength of the current flowing to the other end of the shelf. According to claim 15,
The ripening confirmation section
A refrigerator characterized in that it is configured to determine the ripeness level of meat placed on the shelf or hanging on the hanging bar by checking the weight of the shelf or hanging bar. According to claim 18,
The ripening confirmation section
A weight sensor that measures the weight of the shelf or hanging bar,
A refrigerator comprising a reading unit that reads the ripening level of the meat based on the weight of the shelf measured by the weight sensor. According to claim 15,
The ripening confirmation section
a photographing unit provided on a wall in the aging room to photograph the meat;
A refrigerator characterized by comprising a reading unit that reads the ripening level of the meat based on the color of the image captured by the photographing unit.