Control method used for thawing plant

Abstract

The invention provides a control method used for a thawing plant. The thawing plant comprises a cylinder, a plant door body, a radio frequency generating module and a radio frequency antenna, whereinthe cylinder defines a thawing chamber used for holding a to-be-handled food; the plant door body is arranged at a picking and placing opening position of the thawing chamber and is used for opening and closing the picking and placing opening of the thawing chamber; and the radio frequency antenna is arranged on the inner wall of the thawing chamber and is electrically connected with the radio frequency generating module. The control method comprises the following steps of judging whether the to-be-handled food is placed in the thawing chamber or not, if yes, the radio frequency generating module can work under control, and if not, the radio frequency generating module does not work. According to the control method provided by the invention, when there is no to-be-handled food (including that the to-be-handled food is too few) in the thawing chamber of the thawing plant, the radio frequency generating module stops working, so that dry burning phenomenon is avoided, i.e., the phenomenonthat radio frequency generating module is damaged due to long-term no-load operation is also avoided, and therefore, the fault rate of the thawing plant is reduced, and generation of undesirable energy consumption is avoided.

Description

Technical field [0001] The invention relates to the field of thawing, in particular to a control method for a thawing device. Background technique [0002] The freezer compartment of a general household refrigerator (the temperature of the freezer compartment is generally -18°C) is used to store ingredients that are not edible in a short period of time, especially all kinds of meat. Before the user cooks the food stored in the freezer compartment, usually The frozen food needs to be thawed to about -5°C. The meat at this temperature is easy to cut and will not be cut due to the temperature being too low. The temperature is too high and it is not easy to cut and the cut meat or slices are not shaped. [0003] However, in the prior art, the air thawing operation is simple, but the thawing time is too long, the surface of the food is easily oxidized, and the juice loss after thawing is serious; not only does the thawing time-consuming, but also the surface of the food is prone to bact...

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Problems solved by technology

[0003] However, in the prior art, the air thawing operation is simple, but the thawing time is too long, the surface of the food is easily oxidized, and the juice loss is serious after thawing; the water thawing is not only time-consuming, but also bacteria and microorganisms are easy to grow on the surface of the food during the thawing process, seriously Affect food quality; heating wire or heating tube for thawing, the heating efficiency is low and the temperature of the food after thawing is uneven; when the microwave oven based on the magnetron technology thaws the food, the electromagnetic wave emitted by the magnetron as the emission source cannot be controlled The phase and poor directionality of the food will lead to uneven heating inside and outside the food, which will cause the temperature difference between the inside and outside of the thawed food to be too large, the juice will be lost too much, and the quality of the food will be seriously damaged.

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