Refrigeration equipment capable of achieving undercooling preservation and control method of equipment

Abstract

The invention discloses refrigeration equipment capable of achieving undercooling preservation and a control method of the equipment. The refrigeration equipment comprises an undercooling chamber, theundercooling chamber is provided with an air inlet and an air return port, and the air inlet of the undercooling chamber is provided with an air door; a temperature sensor for detecting real-time temperature in the undercooling chamber is arranged in the undercooling chamber, and a control device is further arranged on the refrigeration equipment. The rotation speed and of a compressor and opening and closing of the air door are controlled by the control device, the temperature of the undercooling chamber is controlled accordingly, after food is put into the undercooling chamber, the undercooling chamber is subjected to the three stages including primary cooling, secondary cooling and low-temperature maintenance in sequence, and the average cooling speed of the primary cooling stage is larger than that of the secondary cooling stage. The refrigeration equipment has the advantages that undercooling preservation of the food is achieved, and accordingly the food quality is guaranteed.

Description

technical field [0001] The invention relates to a refrigeration device capable of supercooling storage and a control method thereof. Background technique [0002] Refrigeration equipment generally controls the temperature below 0°C by putting the food into the freezer, so that the food is frozen. The general freezing method has the following disadvantages: [0003] (1) The water in the food freezes into ice crystals, and the volume expands to cause cell damage. [0004] (2) The temperature control in the freezer is uneven, resulting in a large temperature difference between the surface and the center of the food, and the cooling speed of the surface and the center of the food is different, so that the food freezes from the surface to the inside of the food, so the freezing is uneven, and ice crystals are formed in the freezer. When thawing, the food cell tissue is damaged, and the juice is lost more. [0005] (3) Stay in the maximum ice crystal formation zone for a long t...

AI Technical Summary

Problems solved by technology

[0003] (1) The water in the food freezes into ice crystals, and the volume expands to cause cell damage

[0004] (2) The temperature control in the freezer is uneven, resulting in a large temperature difference between the surface and the center of the food, and the cooling speed of the surface and the center of the food is different, so that the food freezes from the surface to the inside of the food, so the freezing is uneven, and ice crystals are formed in the freezer. When thawing, the food cell tissue is damaged, and the juice is lost more

[0005] (3) Stay in the maximum ice crystal formation zone for a long time, and generate larger ice crystals. After thawing, nutrients will be lost and food quality will be reduced.

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