Refrigerator

Abstract

The invention provides a refrigerator. The refrigerator comprises a box body defining a compressor chamber and at least one storage compartment, compartment door bodies for correspondingly opening andclosing access openings of the various storage compartments, and an unfreezing device, wherein the unfreezing device comprises a housing defining an unfreezing chamber, a device door body for openingand closing an access opening of the unfreezing chamber, an ultrasonic wave generating module, and an ultrasonic vibrator electrically connected with the ultrasonic wave generating module. The ultrasonic vibrator is configured to generate corresponding ultrasonic waves in the unfreezing chamber according to ultrasonic signals generated by the ultrasonic generation module and unfreeze an object tobe treated. The ultrasonic wave generating module is arranged on the outer side of a foaming layer of the box body. The ultrasonic wave generating module is arranged on the outer side of the foaminglayer of the box body of the refrigerator, so that the heat dissipation of the ultrasonic wave generating module is facilitated, and the influence of heat generated by the ultrasonic wave generating module in operation on the temperatures in the storage compartments of the refrigerator is avoided.

Description

technical field [0001] The invention relates to the field of food thawing, in particular to a refrigerator with a thawing function. Background technique [0002] Food cryopreservation is an efficient food preservation method, which can maintain high-quality food quality without polluting food, and is widely used in daily life. However, Chinese families generally require thawing to an easy-to-cut state (about -5°C) when cooking. How to make the temperature of the food to be thawed quickly and evenly rise from a frozen state (about-18°C) to an easy-to-cut state has always been a problem for people. issues of widespread concern. [0003] However, in the prior art, the thawing of air thawing and water thawing takes a long time, is easily contaminated by microorganisms and bacteria, loses more nutrients, has a large temperature difference between inside and outside, and is difficult to control the progress of thawing; heating wires and heating tubes thaw quickly, but the juice i...

AI Technical Summary

Problems solved by technology

[0003]However, in the prior art, the thawing of air thawing and water thawing takes a long time, is easily contaminated by microorganisms and bacteria, loses more nutrients, and has a large temperature difference between inside and outside and is difficult to control The progress of thawing; the heating wire and heating tube thaw quickly, but the juice loss is serious and the thawing is uneven. Usually, the outside of the food has been heated thoroughly, and the inside is still in a frozen state; the thawing speed of microwave thawing is fast, and it is not easy to be polluted by microorganisms and bacteria. The loss of nutrients is less, the disadvantage is that the thawing is not uniform, and it is prone to local burnt phenomenon

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