Pasteurized fresh milk self-service selling constant-temperature cabinet

Abstract

The invention discloses a pasteurized fresh milk self-service selling constant-temperature cabinet which comprises an outer box body, a box door, an embedded box body, a refrigerating machine and an Internet of Things module. The box door is hinged with the outer box body; a plurality of cells are arranged in the embedded box body; a cabinet door with an electronic lock is arranged at the front end of each cell; a circulating air duct is arranged between the outer box body and the embedded box body; an air outlet of the refrigerating machine communicates with the circulating air duct; the embedded box body is provided with a plurality of air passing openings communicating with the circulating air duct, so that the circulating air duct communicates with all the cells; the Internet of Thingsmodule is connected with a cloud server and comprises an identity recognition module and a control center; the identity recognition module is arranged on the outer box body or the box door; and the control center is connected with electronic locks of all the cells. The pasteurized fresh milk can be ensured to be always in a specified low-temperature environment, deterioration of the fresh milk isavoided, meanwhile, the flexibility of milk taking time can be improved, and the distribution convenience is improved.

Description

technical field [0001] The invention relates to the technical field of pasteurized fresh milk preservation, in particular to a pasteurized fresh milk self-service sales constant temperature cabinet. Background technique [0002] There are two main types of milk on the market: one is pure milk (also known as "normal temperature milk"), which is used for long-term storage and long-distance transportation, at the expense of nutrition, and is treated with ultra-high temperature. The shelf life is more than half a year. , can be restored with milk powder. [0003] The other is pasteurized fresh milk. In order to preserve the natural nutrition of milk, the pasteurized fresh milk processed by low-temperature sterilization process has the characteristics of "pure natural, original flavor and maintaining activity". Pasteurized fresh milk uses pasteurization to heat the milk to 70-85°C, keep it for 1-15 minutes, and then cool it rapidly. This method can kill various growth-type patho...

AI Technical Summary

Problems solved by technology

[0005] At present, an important reason hindering the development of pasteurized fresh milk is in the distribution stage of pasteurized fresh milk. The shelf life of pasteurized products is short, and a cold chain system is required during transportation.

However, there are still many imperfections in the current cold chain system in our country, so that for consumers, pasteurized milk also has shortcomings such as not being able to drink anytime and anywhere and not being easy to store.

Especially in the final delivery link, the traditional method is that the delivery personnel put the pasteurized fresh milk into the ordinary milk box set up downstairs by the subscribers. Since the delivery personnel target more subscribers and the delivery time is longer, the pasteurized fresh milk will It may have exceeded 6°C or even higher before the milk box, and the milk box does not have a refrigeration function. When the subscriber takes the pre-pasteurized fresh milk from the milk box, it has been placed at room temperature for 4 to 5 hours or even longer, especially in summer. This increases the possibility of outbreaks of food safety issues, and at the same time reduces the confidence of subscribers in pasteurized fresh milk; at the same time, this traditional delivery method also has the following problems, the delivery staff is inefficient and the delivery time is relatively early, generally The delivery starts in the early hours of the morning. Subscribers must pick up the pasteurized fresh milk on time and on time and cannot cancel the delivery for today or a certain period of time due to temporary reasons. There is a lack of timely communication between delivery personnel and subscribers, and subscribers in the same community or area are scattered. Personnel need to deliver milk from door to door, the workload is heavy and time-consuming

In short, the existing delivery work at this stage is very inflexible, which not only reduces the subscriber experience, but also increases delivery costs and risks

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