SU1500814A1 - Food service ice maker - Google Patents

Abstract

The invention relates to refrigeration equipment and relates to the production of ice, which is used primarily for food in trade, catering and transport. The purpose of the invention is to improve the consumer properties of ice by ensuring its transparency, as well as accelerating the separation of ice from the rod. The removal of the ice cube from cell 2 of ice mold 1 with cooling system 6 is carried out using a non-metallic rod 4 having a cavity 7, where during the formation of ice an excess of water containing all dissolved impurities is displaced. Air compressed by water in the cavity 7 of the rod 4 accelerates the process of separating the ice cube from the rod 4. 1 sludge.

Description

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3 150 The invention relates to refrigeration equipment and relates to the technology of obtaining ice, which is used primarily for food in trade and public catering.

The aim of the invention is to improve the consumer properties of ice by ensuring the transparency of ice and accelerating the separation of ice.

The drawing shows a schematic diagram of an ice machine cell. The ice generator contains an ice form 1 with cells 2, a cover 3 with rods A having an annular groove 5 in the upper part, and a cooling system 6. The rods 4 are made of a material with low thermal conductivity and have a cavity 7 open at the bottom.

Ice machine works as follows.

The water is poured into the ice mold 2 cells 1, the cooling system 6 is switched on (thermoelectric or compression), the arm 3 is lowered, and the rods 4 are immersed in water to a certain depth. The number of rods 4 corresponds to the number of cells in ice form. The process of freezing ice occurs simultaneously on all facets of the cube of water in cell 2, taking into account that cover 3 is made of heat-conducting material. The central zone of the cell in which the open end of the nonmetallic rod 4 is placed is the furthest from the walls, and therefore the warmest. When cell 2 is symmetrical in horizontal section, this zone is always located along the vertical axis of the cell, and its specific coordinate is height depends on the profile of the cell in the vertical section, the choice of materials, the location of the source of cold. The length of the immersed part of the rod is 0.3–0.7 cell depth.

As ice forms, self-sealing of the internal volume of water in the cell by a layer of ice occurs. Since the crystallization of water is accompanied by an increase in volume of 8.5%, the pressure inside the ice shell begins to grow. Due to this, the excess water during the subsequent formation of ice is displaced through the open end of the rod 4 into its cavity 7, where there is air, which, unlike water, is compressed. Rod cavity volume

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It is chosen so as to allow freeing out of all excess water, starting from the moment of blockage. At the time of the beginning of the blockage and the growth of pressure, about 20% of the volume of water in the cell is already frozen, which means that a minimum volume of 6.8% of the useful volume of the cell is necessary to displace water. The initial volume of the cavity 7 of the rod must exceed this value by no less than 1.2-1.5 times, so that no compressed air pressure is created inside that can destroy the rod 4. A larger value of the internal volume margin is irrational, as from the point of view of reducing the useful cell volume or the size of the bolt, the complication of the technology of connecting the rod with the hammer, and from the point of view of reducing the mentioned air pressure, which nullifies its effect on defrosting ice from the rod. Thus, the volume of the cavity 7 of the rod 4 is 0.08-0.1 -. useful cell volume.

In the process of crystallization, first pure ice is formed, the concentration of impurities in the residual water increases, its salinity increases, the freezing temperature decreases, and therefore the impurities freeze last. Due to the processes of mixing and diffusion, impurities are gradually displaced together with an excess of water into the cavity 7 of the rod 4. The cooling process is stopped when the front of the phase transition closes,

coming to the open end of the rod. Then, ice defrosting from the ice form is provided with known techniques depending on the type of cooling system. The detached cubes are taken out together with the rods 4 when lifting the bolt 3. The coupling of the cube with the bar during lifting is provided by a groove 5 in the upper part of the rod or its core form.

After the ice is removed from the cells 2 and hangs on the rods 4, it has one potential degree of freedom, in the direction of which two forces act: the force of gravity of the piece and the force of air pressure in the upper part of the cavity 7 which is directed along the axis of the rod downwards and it also tends to roll the die off the rod 4. The presence of this second force accelerates the process of melting and sliding the die several times, ensuring this process

10-15 s. The specific time is selected by varying the volume of the cavity 7 within the indicated limits and the shapes of the rod 4, which determine the ice removal zone with it. After sliding, the ice falls into a bunker (not shown) where it is stored, or directly into glasses with water.

The process of ogtayka ice from the walls is accelerated, the crystallization process due to not frosting 6-7% of the volume of water, and the most energy-intensive part of the volume. All this reduces the ice-making cycle compared to the cell without rods by 20-25%, increases the pr (i- water content of the ice maker over ice

com The ice production cycle is repeated.

It is desirable that the saline water from the Q is about 5%.

rod rod did not fall along with

Claims (1)

ice in a glass or back to the cells Formula of the invention ice forms. The ice-maker of edible ice, the co-ice maker provides guarantying ice mold with cells, the roofs Accelerate the ice from the rods, the crystallization process due to underbogging 6-7% of the water volume, and the most energy-intensive part of the volume. All this makes it possible to shorten the cycle of ice production in comparison with a cell without rods by 20–25%, to increase pr (ice output on ice). The formation of transparent and clear cubic ice in ice forms, regardless of the type of cooling system and freezing regime. The principle of displacing excess water into a special container in the rod allows refusing the excessive strength of ice molds with hermetic cells, enhanced clamping of the lid, and installing additional pressure compensators S while reducing the metal intensity of the ice maker elements. with rods placed in the cavity cells and a cooling system, in order to improve consumer properties of ice by ensuring its transparency and accelerating the separation of ice, the rods are made of a material with low thermal conductivity and have a cavity below, with each the rod is 0.3-0.7 the depth of the cell, and the volume of the cavity of the rod is O, 08 ... 0.1 of the cell volume.