Quick-freezing and unfreezing cooking equipment

Abstract

The invention relates to the technical field of food processing and household diet, in particular to quick-freezing and unfreezing cooking equipment which comprises a cold and heat exchange pool used for freezing or heating food materials or other objects; the compressor is used for compressing the low-pressure and low-temperature gaseous refrigerant into a high-temperature and high-pressure gaseous refrigerant; the oil return device is used for intercepting oil thrown out during high-speed operation of the compressor to flow back to the compressor, so that the compressor cannot fail due to oil shortage; a condenser; and an expansion valve. In the quick-freezing and unfreezing cooking equipment, four core functions of pre-cooling, quick-freezing, unfreezing and low-temperature slow cooking are successfully integrated through a refrigerant flow direction control function of a four-way valve and cooperative work of a cold and heat exchange pool, a compressor, a condenser, an expansion valve and other core components. The equipment can flexibly switch operation modes according to requirements; specially-made pre-cooling liquid is stably controlled at 1-5 DEG C during pre-cooling, so that a foundation is laid for a quick-freezing link; and during quick freezing, the temperature of the frozen sleeping liquid is quickly reduced to-30 DEG C or below, so that quick freshness locking of the food materials is realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing and home cooking technology, in particular, to a quick freezing, thawing and cooking device. BACKGROUND

[0002] In the field of food processing, catering and home cooking, the whole process of food processing from preservation, thawing to cooking directly determines the taste, nutrition retention and safety of food. With the continuous upgrading of consumers' requirements for food quality and the increasing demand for convenience and integration of kitchen equipment, traditional single-function food processing equipment has gradually failed to meet market demand, and the industry urgently needs an integrated solution that takes into account multi-link processing, high-quality protection and high-efficiency operation. From the perspective of food freezing and preservation, traditional freezing equipment generally uses a gradual cooling mode. During this process, large ice crystals can form inside the food. These ice crystals can directly damage the cell wall structure of the food through "physical extrusion" and cause the loss of water and water-soluble nutrients (such as proteins and vitamins) inside the food through "structural degradation". After the food is thawed, it often has problems such as dry taste and loose texture, which seriously reduces the original quality of the food. In addition, traditional freezing equipment has clear functional boundaries and can only complete the freezing operation, which cannot be connected to the pre-cooling, thawing and cooking links. Users need to configure multiple devices to achieve the whole process of food processing, which not only increases the cost of equipment procurement and maintenance, but also reduces the processing efficiency due to the cumbersome transfer operation between devices. In the food thawing process, there have been targeted technical improvements in the industry, such as the "frozen food high-efficiency thawing cabinet" patent with application number 201810804023.6, which controls the thawing temperature to a constant interval of 1-6℃ through a cold and hot air flow generating device, to a certain extent, avoiding the defects of traditional room temperature thawing (high risk of bacterial growth) and warm water soaking thawing (serious loss of nutrients), and achieving a better thawing effect. However, this type of patent technology still has obvious limitations — it only focuses on the thawing link and lacks pre-cooling, quick freezing and low-temperature slow cooking functions, which cannot form a closed-loop process for food processing. At the same time, even if some devices have the ability to control the thawing temperature, it is difficult to accurately match the optimal thawing temperature interval of 5°±1℃, and there is no optimization scheme for the secondary damage of ice crystals to the cell wall during the thawing process, and the food quality protection effect still needs to be improved. Turning to the food cooking link, low-temperature slow cooking as a cooking method that can maximize the retention of food freshness and tenderness and nutrition has significantly improved market acceptance in recent years. However, traditional low-temperature slow cooking equipment is mostly an independent running device, which needs to be used in cooperation with freezing and thawing equipment. When the food is transferred between different equipment, it is easy to cause quality damage due to environmental temperature fluctuations, and the multi-equipment operation process is complicated, which does not meet the modern user's demand for convenience. In addition, the temperature control precision of the traditional low-temperature slow cooking equipment is limited, and it is difficult to stably maintain the optimal cooking temperature interval of 50-70℃, resulting in poor consistency of cooking effect. From the overall technical status of the industry, in addition to the above-mentioned single-function or partial improvement equipment, Japan has developed some food processing equipment with multi-function integration tendency, but there is still a gap in core performance and integrated solutions. For example, the cooling rate of its equipment in the quick freezing link is insufficient, and it cannot quickly reduce the freezing liquid to below -30℃, and a certain amount of ice crystals will still be produced, causing damage to the cell wall of the food; in the multi-link temperature control, it is difficult to achieve precise constant temperature switching of precooling (1-5℃), thawing (5°±1℃), and slow cooking (50-70℃); at the same time, the energy conversion efficiency of the equipment is low, and the running energy consumption is high, which does not meet the industry development trend of energy saving and environmental protection. More importantly, the existing technology (including patent No. 201810804023.6) has not realized the deep integration of the four core functions of precooling, quick freezing, thawing, and slow cooking, and has not formed a complete technical process of "cold - rapid cooling - constant temperature - low-temperature slow cooking", which cannot fundamentally solve the problem of continuous damage of ice crystals to food. In summary, there are two major pain points in the current food processing equipment field: one is the fragmentation of functions, and the existing equipment (such as single freezing equipment, dedicated thawing cabinet, and independent slow cooking equipment) cannot cover the whole process of food processing requirements, and the user operation cost and equipment investment cost are high; the second is that the technical process is not complete, even if some equipment has temperature control capability, it does not design a whole-link optimization scheme for the ice crystal damage problem, and the food quality guarantee effect is limited. Therefore, the industry urgently needs an integrated equipment that can integrate the four functions of precooling, quick freezing, thawing, and slow cooking, reduce the damage of ice crystals to the cell wall of food through precise temperature control and scientific technical process, and realize high-quality and high-efficiency processing of food, in order to fill the gap in existing technology and meet the market demand for multi-function and high-quality food processing solutions. The present application is developed based on this industry demand and has significant novelty and creativity. SUMMARY

[0003] The purpose of the present application is to provide a quick freezing and thawing cooking equipment to solve the problem of the existing equipment (such as single freezing equipment, dedicated thawing cabinet, and independent slow cooking equipment) that cannot cover the whole process of food processing requirements, and the high user operation cost and equipment investment cost in the background art.

[0004] To achieve the above object, the application provides a quick freezing and thawing cooking device, which comprises a cold-heat exchange pool for freezing or heating food or other articles. A compressor is used for compressing low-temperature and low-pressure gaseous refrigerant into high-temperature and high-pressure gaseous refrigerant. An oil return device is used for intercepting and returning the oil thrown out by the high-speed operation of the compressor to the compressor, so that the compressor will not be out of oil and fail. A condenser is used for changing the high-temperature and high-pressure gaseous refrigerant into low-temperature and high-pressure liquid refrigerant. An expansion valve is used for instantaneously changing the high pressure into low pressure of the liquid refrigerant, and is a key component for controlling the superheat degree and flow.

[0005] This setting is the core container for food processing, which directly realizes the freezing or heating operation of the food through heat exchange with the internal medium. The compressor is based on the compression principle of thermodynamics, and through mechanical work, the low-temperature and low-pressure gaseous refrigerant in the circulation system is compressed to high-temperature and high-pressure gaseous refrigerant, which provides power for the refrigerant circulation. The oil return device uses the physical interception principle to capture the lubricating oil thrown out by the centrifugal force during the high-speed operation of the compressor, and then returns the lubricating oil to the compressor through a specific structure to avoid the loss of lubricating oil with the refrigerant. The condenser is based on the heat exchange principle, and the high-temperature and high-pressure gaseous refrigerant flows through the condenser pipeline, and through the heat exchange between the pipeline and the external environment, the refrigerant releases heat and condenses from gas to low-temperature and high-pressure liquid. The expansion valve is based on the throttling pressure reduction principle, and through the narrow channel inside the valve, the flow of the refrigerant is limited, so that the low-temperature and high-pressure liquid refrigerant instantaneously reduces the pressure when flowing through the valve, and at the same time, the superheat degree of the refrigerant is controlled to ensure the subsequent heat exchange efficiency of the refrigerant.

[0006] As a preferred scheme of the application, it further comprises a four-way valve for controlling and changing the flow direction of the refrigerant, and the four-way valve is sequentially provided with a first interface, a second interface, a third interface and a fourth interface, the first interface is connected with the cold-heat exchange pool, the second interface is connected with the input end of the compressor, the third interface is connected with the output end of the oil return device, and the fourth interface is connected with the cold-heat exchange pool through a pipeline, and the pipeline is sequentially provided with a condenser and an expansion valve.

[0007] The four-way valve has the core function of "switching the flow direction of the refrigerant", and the four interfaces correspond to the key components: the first interface is connected with the cold-heat exchange pool, the second interface is connected with the input end of the compressor, the third interface is connected with the output end of the oil return device, and the fourth interface is connected with the cold-heat exchange pool through a pipeline and an expansion valve. By switching the inner valve core of the four-way valve, the flow path of the refrigerant in the circulating system can be changed, so that the refrigerant can flow through the key components in the opposite direction according to the "freezing" or "heating" requirement, and the switching of the system function is realized.

[0008] As a preferred scheme of the present application, when the cold and heat exchange pool is frozen, the four-way valve is adjusted to the internal communication of the first interface and the second interface, and the internal communication of the third interface and the fourth interface, the low-pressure and low-temperature gaseous refrigerant in the cold and heat exchange pool is sent into the four-way valve through the pipeline, the air enters the compressor through the four-way valve to compress the low-pressure and low-temperature gaseous refrigerant into high-temperature and high-pressure gaseous refrigerant, then enters the four-way valve from the third interface after passing through the oil return device, and then is output through the fourth interface, and then the high-temperature and high-pressure gaseous refrigerant is changed into low-temperature and high-pressure liquid refrigerant through the condenser, and finally is returned into the cold and heat exchange pool after being converted from high pressure to low pressure through the expansion valve.

[0009] The four-way valve is switched to the state of "communication between the first interface and the second interface, and communication between the third interface and the fourth interface"; the refrigerant circulation path is: low-pressure and low-temperature gaseous refrigerant in the cold and heat exchange pool→first interface→second interface→compressor→oil return device→third interface→fourth interface→condenser→expansion valve→return to the cold and heat exchange pool; the medium in the cold and heat exchange pool absorbs the cold energy of the refrigerant and the temperature is lowered, thereby realizing the freezing of the food materials.

[0010] As a preferred scheme of the present application, when the cold and heat exchange pool is frozen, the four-way valve is adjusted to the internal communication of the first interface and the third interface, and the internal communication of the second interface and the fourth interface, the high-temperature and high-pressure liquid refrigerant in the cold and heat exchange pool is converted to low pressure through the expansion valve, and the high-temperature and low-pressure gaseous refrigerant is changed into low-temperature and low-pressure liquid refrigerant through the condenser, then is sent into the four-way valve through the fourth interface, and is sent into the compressor through the second interface to compress the low-pressure and low-temperature liquid refrigerant into high-temperature and high-pressure liquid refrigerant, then enters the four-way valve from the third interface after passing through the oil return device, and is returned to the cold and heat exchange pool from the first interface.

[0011] The four-way valve is switched to the state of "communication between the first interface and the third interface, and communication between the second interface and the fourth interface"; the refrigerant circulation path is: high-temperature and high-pressure liquid refrigerant in the cold and heat exchange pool→expansion valve→condenser→fourth interface→second interface→compressor→oil return device→third interface→first interface→return to the cold and heat exchange pool; after the high-temperature and high-pressure refrigerant returns to the cold and heat exchange pool, the heat is transferred to the medium in the pool, the temperature of the medium is raised to 50-70℃, and the low-temperature slow cooking of the food materials is realized.

[0012] As a preferred scheme of the present application, a bidirectional dry filter is installed on the pipeline at the front and back ends of the expansion valve, which is used to filter the water and impurities in the absorbed refrigerant, to avoid the blockage of the expansion valve and the ice strike of the compressor.

[0013] The filter medium in the filter has the dual functions of adsorbing moisture and intercepting impurities; no matter whether the refrigerant flows from the condenser to the expansion valve in the refrigeration mode or flows from the cold-heat exchange pool to the expansion valve in the slow-cooking mode, the bidirectional drying filter can process the refrigerant and filter the solid impurities and adsorb the residual moisture.

[0014] As a preferred scheme of the present application, the oil return device is connected with the compressor through an oil return pipeline, and the height of one end of the oil return pipeline connected with the oil return device is higher than the height of the other end connected with the compressor.

[0015] The lubricating oil intercepted by the oil return device is accumulated inside, and due to the higher height of the end pipeline of the oil return device, the lubricating oil flows to the compressor end with lower height under the action of gravity without the need for additional power devices such as oil return pumps; the inclined pipeline design avoids the retention of lubricating oil in the pipeline, ensuring that the lubricating oil can continuously and stably flow back to the compressor.

[0016] As a preferred scheme of the present application, the cold-heat exchange pool is provided with a medium pipeline arranged in a serpentine shape, and the medium pipeline is attached to the inner wall of the cold-heat exchange pool.

[0017] The pipeline arranged in a serpentine shape greatly increases the length of the refrigerant flowing in the pool, prolonging the contact time of the refrigerant with the medium in the pool; the pipeline is attached to the inner wall, which can make the medium in the cold-heat exchange pool form a more uniform convection, avoiding excessive local temperature difference in the pool.

[0018] As a preferred scheme of the present application, the condenser adopts a plurality of condensing pipelines arranged in series, and a condensing fan is installed outside the condensing pipeline to blow air outside the condensing pipeline through the work of the condensing fan, thereby taking away the heat in the condensing pipeline.

[0019] The series-connected condensing pipelines increase the length of the high-temperature and high-pressure gaseous refrigerant, prolonging the residence time of the refrigerant in the condenser, providing sufficient time for heat release; the condensing fan actively blows air to accelerate the flow of air around the condensing pipeline, taking away the heat on the surface of the pipeline, so that the refrigerant can be condensed from gaseous state to liquid state or from high-temperature and low-pressure gaseous state to low-temperature and low-pressure liquid state more quickly.

[0020] As a preferred scheme of the present application, the bottom of the compressor is fixed to the base through a support leg, and a buffer spring is installed on the support leg of the bottom of the compressor.

[0021] The fixing of the support leg ensures that the compressor does not displace during the operation of the equipment, avoiding loosening or breaking of the connecting pipeline due to displacement; the buffer spring has elastic deformation capability and can absorb the vibration generated during the operation of the compressor, reducing the transmission of vibration to the base and other components.

[0022] As a preferred scheme of the present application, the condenser and the oil return device are fixed on the base through the support.

[0023] The support is made of rigid material, which ensures that the condenser and the oil return device do not shake or displace during operation of the equipment; the design of being fixed on the base makes the core components concentrated in the base area, forming a compact layout and optimizing the internal space of the equipment.

[0024] Compared with the prior art, the present application has the following advantages: 1. In the quick freezing and thawing cooking equipment, through the refrigerant flow control function of the four-way valve, combined with the cooperative work of the core components such as the cold and heat exchange pool, the compressor, the condenser and the expansion valve, the four core functions of precooling, quick freezing, thawing and low-temperature slow cooking are successfully integrated. The equipment can flexibly switch the operation mode according to the demand: when precooling, the specially prepared precooling liquid is stably controlled at 1-5℃, laying a foundation for the quick freezing link; when quick freezing, the frozen liquid is quickly reduced to below -30℃, realizing the rapid preservation of food materials; when thawing, the thawing liquid temperature is accurately maintained at 5°±1℃, avoiding the breeding of bacteria and the loss of nutrients; when slow cooking, the optimal cooking interval of 50-70℃ is stably maintained, guaranteeing the taste and nutrition of food materials. This "one-stop" closed-loop processing process not only saves the transfer operation between multiple devices, reduces the user equipment investment and maintenance cost, but also avoids the influence of temperature fluctuation in the transfer process on the quality of food materials, significantly improving the processing efficiency and quality consistency of food materials. 2. In the quick freezing and thawing cooking equipment, breakthrough is realized through the "hardware design + process optimization" dual scheme. At the hardware level, the medium pipeline arranged in a serpentine shape in the cold and heat exchange pool is attached to the inner wall, which can realize uniform and efficient heat exchange between the refrigerant and the medium (precooling liquid, frozen liquid, etc.) in the pool, avoiding abnormal growth of ice crystals caused by local temperature fluctuation; the bidirectional dry filter before and after the expansion valve can effectively filter the water and impurities in the refrigerant, preventing the expansion valve from being blocked or the compressor from being ice-impacted, ensuring the stability of the refrigerant circulation and further guaranteeing the temperature control accuracy. At the process level, the equipment adopts the scientific process of "proper cooling (2-5℃)- rapid cooling (quick freezing)- constant temperature (thawing)- low-temperature slow cooking": in the proper cooling stage, the temperature of the food materials is first reduced to the interval with the lowest bacterial activity, reducing the reproduction of microorganisms; in the rapid cooling stage, the temperature of the food materials is rapidly reduced through efficient heat exchange, shortening the ice crystal generation time and avoiding the formation of large volume ice crystals; in the constant temperature thawing stage, slow and accurate temperature control can make the internal ice crystals of the food materials melt slowly, avoiding the rupture of the cell wall due to the rapid expansion of ice crystals. Through this scheme, the equipment reduces the damage to the cell wall caused by "physical extrusion" and "structural degradation" in the whole process from freezing to thawing, effectively preserving the internal moisture and water-soluble nutrients (such as proteins and vitamins) of the food materials, making the food materials tender and fresh after thawing, and significantly improving the quality of the food materials. 3、In the quick freezing and thawing cooking equipment, the oil return device is connected with the compressor through the oil return pipeline, can efficiently intercept the lubricating oil thrown out during high-speed operation of the compressor, and realizes stable return of the lubricating oil by gravity, avoids failure of the compressor due to lack of oil, and prolongs the service life of the compressor; the buffer spring on the bottom support of the compressor can effectively absorb the vibration generated during equipment operation, reduce the influence of vibration on pipeline connection, reduce the risk of pipeline leakage, simultaneously reduce the equipment operation noise, and improve the use experience; the condenser adopts a series connection condensing pipeline and is matched with a condensing fan, heat is dissipated at a high speed through active blowing of the fan, the condensing efficiency is improved, the refrigerant can be stably converted from a high-temperature and high-pressure gas state into a low-temperature and high-pressure liquid state, and the operation stability of the refrigerant circulation system is ensured. These designs significantly reduce the equipment maintenance frequency and cost.

[0025] 4、In the quick freezing and thawing cooking equipment, through innovative system design, three core advantages are realized: Fast thawing speed: the application preferably uses water or a specific solution as the heat exchange medium. By utilizing the physical properties of water, such as specific heat capacity (about 4.2 kJ / (kg・°C)) and thermal conductivity (about 0.6 W / m・K), which are much higher than those of air (specific heat capacity about 1.0 kJ / (kg・°C), thermal conductivity about 0.026 W / m・K), combined with the forced convection design inside the equipment, uniform and rapid heating of the food material is achieved. Experiments show that for a 1 kg standard beef block, the equipment can complete thawing in about 1 hour, which is much faster than traditional refrigerator thawing (more than 24 hours), and avoids the uneven heating problem of microwave thawing.

[0026] High energy efficiency: the heating system of the application is based on the principle of heat pump, and the coefficient of performance (COP) can reach more than 3.0. This means that the equipment can absorb and transfer 2-3 parts of free heat from the air for every 1 part of electrical energy consumed, and the total thermal efficiency is more than 3 times that of traditional electric heating equipment. Compared with gas heating, not only the operation cost is lower, but also the safety hazards and carbon emissions caused by insufficient gas combustion are avoided, which conforms to the development trend of green environmental protection.

[0027] Good food quality: the application accurately controls the thawing liquid temperature in the optimal interval of 5°C ± 1°C through the microcomputer control system, and cooperates with the fine ice crystal structure formed in the quick freezing link, so that the juice loss rate of the food material during the thawing process is less than 3%, which is much better than that of traditional running water thawing (>6%). This maximizes the retention of moisture, nutrients and tender taste of the food material, and realizes real high-quality thawing. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 is a schematic diagram of the refrigeration process of the application; Figure 2 is a schematic diagram of the heating process of the application; Figure 3 It is a schematic diagram of the overall structure of the present application; Figure 4 It is a schematic diagram of the structure of the four-way valve in the present application; The meanings of various reference numerals in the figure are as follows: 1, cold and heat exchange pool; 2, compressor; 3, oil return device; 4, four-way valve; 41, first interface; 42, second interface; 43, third interface; 44, fourth interface; 5, condenser; 6, expansion valve; 7, bidirectional dry filter; 8, base. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the scope of protection of the present application.

[0030] The present application provides a quick freezing and thawing cooking equipment, such as Figure 1 , figure, Figure 3 As shown in the figure, it comprises a cold and heat exchange pool 1 for freezing or heating food or other articles; A compressor 2 is used to compress low-pressure and low-temperature gaseous refrigerant into high-temperature and high-pressure gaseous refrigerant; An oil return device 3 is used to intercept and return the oil thrown out by the high-speed operation of the compressor 2 to the compressor 2, so that the compressor 2 will not be out of oil and malfunction; A condenser 5 is used to change the high-temperature and high-pressure gaseous refrigerant into low-temperature and high-pressure liquid refrigerant; An expansion valve 6 is used for the liquid refrigerant to pass through the expansion valve 6, instantaneously change from high pressure to low pressure, and is a key component for controlling superheat degree and flow rate.

[0031] The five core components of the cold and heat exchange pool 1, the compressor 2, the oil return device 3, the condenser 5 and the expansion valve 6 have clear division of labor and complementary functions, build a basic circulation system for the equipment to realize freezing and heating, and provide hardware support for subsequent multi-functional expansion (such as pre-cooling, quick freezing and slow cooking); the compression function of the compressor 2 provides core power for refrigerant circulation, the cooperation of the condenser 5 and the expansion valve 6 realizes the state conversion of the refrigerant "gaseous state - liquid state - low-pressure gaseous state", guarantees the temperature difference required by heat exchange, and ensures that the cold and heat exchange pool 1 can stably realize freezing or heating; the interception and return function of the oil return device 3 can avoid the wear or malfunction of the compressor 2 due to lack of oil, preliminarily improve the running stability of the equipment, and prolong the service life of the core components.

[0032] In the present embodiment, as Figure 4As shown, it also includes a four-way valve 4 for controlling the flow direction of the refrigerant, and the four-way valve 4 is sequentially provided with a first interface 41, a second interface 42, a third interface 43, and a fourth interface 44. The first interface 41 is externally connected to the cold-heat exchange pool 1, the second interface 42 is externally connected to the input end of the compressor 2, the third interface 43 is externally connected to the output end of the oil return device 3, and the fourth interface 44 is returned to the cold-heat exchange pool 1 through a pipeline, and the return pipeline is sequentially provided with an externally connected condenser 5 and an expansion valve 6.

[0033] The four-way valve 4 has the core function of "switching the flow direction of the refrigerant", and its four interfaces correspond to key components respectively: the first interface 41 is connected to the cold-heat exchange pool 1, the second interface 42 is connected to the input end of the compressor 2, the third interface 43 is connected to the output end of the oil return device 3, and the fourth interface 44 is connected to the cold-heat exchange pool 1 through a pipeline (the pipeline is sequentially connected with the condenser 5 and the expansion valve 6); by switching the valve core inside the four-way valve 4, the flow path of the refrigerant in the circulating system can be changed, so that the refrigerant can flow through the key components (such as the condenser 5 and the expansion valve 6) in the opposite direction according to the "freezing" or "heating (slow cooking)" requirement, and the switching of the system function is realized. The addition of the four-way valve 4 breaks the limitation of the traditional equipment "single function circulation", and through the switching of the flow direction of the refrigerant, the same circulating system can realize freezing (cooling) and heating (slow cooking), which provides key technical support for the integration of "quick freezing" and "slow cooking" functions of the equipment; the clear connection relationship between the interfaces of the four-way valve 4 and the cold-heat exchange pool 1, the compressor 2, the oil return device 3, the condenser 5, and the expansion valve 6 ensures that the refrigerant circulating path is clear and has no leakage, avoids the refrigerant loss or heat exchange efficiency reduction caused by pipeline confusion, simplifies the internal structure of the equipment, and reduces the assembly and maintenance difficulty; the condenser 5 and the expansion valve 6 are connected in series on the pipeline between the fourth interface 44 of the four-way valve 4 and the cold-heat exchange pool 1, and no matter how the refrigerant flows, the necessary "condensation - pressure reduction" or "pressure reduction - condensation" treatment can be realized through these two components, which guarantees the heat exchange effect under different function modes.

[0034] Specifically, as Figure 1 , Figure 2 , Figure 4As shown, when the cold heat exchange pool 1 is frozen, the four-way valve 4 is adjusted to the internal communication of the first interface 41 and the second interface 42, and the internal communication of the third interface 43 and the fourth interface 44. The low-pressure and low-temperature gaseous refrigerant in the cold heat exchange pool 1 is sent into the four-way valve 4 through the pipeline, the air enters the compressor 2 through the four-way valve 4 to compress the low-pressure and low-temperature gaseous refrigerant into high-temperature and high-pressure gaseous refrigerant, and then enters the four-way valve 4 from the third interface 43 after passing through the oil return device 3, and then is output through the fourth interface 44. After that, the high-temperature and high-pressure gaseous refrigerant is changed into low-temperature and high-pressure liquid refrigerant through the condenser 5, and then is finally returned into the cold heat exchange pool 1 after being converted from high pressure to low pressure through the expansion valve 6.

[0035] The four-way valve 4 is switched to the state of "the first interface 41 and the second interface 42 are connected, and the third interface 43 and the fourth interface 44 are connected"; the refrigerant circulation path: the low-pressure and low-temperature gaseous refrigerant in the cold heat exchange pool 1→the first interface 41→the second interface 42→the compressor 2 (compressed into high-temperature and high-pressure gas)→the oil return device 3 (intercepted and returned after the lubricating oil)→the third interface 43→the fourth interface 44→the condenser 5 (condensed into low-temperature and high-pressure liquid)→the expansion valve 6 (decompressed into low-pressure liquid / gas)→returned to the cold heat exchange pool 1; the medium (such as frozen liquid) in the cold heat exchange pool 1 absorbs the cold energy of the refrigerant and reduces the temperature, thereby realizing the freezing of the food materials. The clear refrigerant circulation path ensures that the cold heat exchange pool 1, the four-way valve 4, the compressor 2, the oil return device 3, the condenser 5, and the expansion valve 6 work cooperatively in the freezing mode. The high-temperature and high-pressure refrigerant generated by the compressor 2 is stably converted into low-temperature refrigerant after being condensed by the condenser 5 and being decompressed by the expansion valve 6, thereby providing continuous cold energy for the cold heat exchange pool 1 and realizing rapid cooling. The oil return device 3 is connected to the third interface 43 of the four-way valve 4 in the circulation path, which can ensure that the lubricating oil flowing out of the compressor 2 is intercepted and returned in time, thereby avoiding the lubricating oil from entering the condenser 5 or the expansion valve 6 to cause blockage and ensuring the stable operation of the system in the freezing mode. The circulation path can rapidly reduce the temperature in the cold heat exchange pool 1 to below -30°C (quick freezing requirement), shorten the freezing time of the food materials, reduce the generation of large-volume ice crystals, and preliminarily protect the cell walls of the food materials.

[0036] Further, as shown in FIG. 6, the four-way valve 4 is switched to the state of "the first interface 41 and the fourth interface 44 are connected, and the second interface 42 and the third interface 43 are connected"; the refrigerant circulation path: the low-pressure and low-temperature gaseous refrigerant in the cold heat exchange pool 1→the first interface 41→the fourth interface 44→the compressor 2 (compressed into high-temperature and high-pressure gas)→the oil return device 3 (intercepted and returned after the lubricating oil)→the second interface 42→the third interface 43→the condenser 5 (condensed into low-temperature and high-pressure liquid)→the expansion valve 6 (decompressed into low-pressure liquid / gas)→returned to the cold heat exchange pool 1; the medium (such as frozen liquid) in the cold heat exchange pool 1 absorbs the cold energy of the refrigerant and reduces the temperature, thereby realizing the thawing of the food materials. Figure 1 , Figure 2 , Figure 4As shown, when the cold-heat exchange tank 1 is slow-cooking, the four-way valve 4 is adjusted to the internal communication of the first interface 41 and the third interface 43, and the internal communication of the second interface 42 and the fourth interface 44. The high-temperature and high-pressure liquid refrigerant in the cold-heat exchange tank 1 is converted to low pressure by the expansion valve 6, and the high-temperature and low-pressure gaseous refrigerant is changed into low-temperature and low-pressure liquid refrigerant by the condenser 5. Then, the low-temperature and low-pressure liquid refrigerant is sent into the four-way valve 4 through the fourth interface 44, and is sent into the compressor 2 through the second interface 42. The low-temperature and low-pressure liquid refrigerant is compressed into high-temperature and high-pressure liquid refrigerant, and then enters the four-way valve 4 from the third interface 43 after passing through the oil return device 3, and is returned to the cold-heat exchange tank 1 from the first interface 41.

[0037] The four-way valve 4 is switched to the state of “the first interface 41 and the third interface 43 are communicated, and the second interface 42 and the fourth interface 44 are communicated”. The refrigerant circulation path (reverse of the freezing mode): high-temperature and high-pressure liquid refrigerant in the cold-heat exchange tank 1→expansion valve 6 (reduced to low pressure)→condenser 5 (converted to low-temperature and low-pressure liquid)→fourth interface 44→second interface 42→compressor 2 (compressed to high-temperature and high-pressure liquid)→oil return device 3 (returned after intercepting lubricating oil)→third interface 43→first interface 41→returned to the cold-heat exchange tank 1. After the high-temperature and high-pressure refrigerant is returned to the cold-heat exchange tank 1, heat is transferred to the medium (such as slow-cooking liquid) in the tank, so that the temperature of the medium is increased to 50-70°C, and the low-temperature slow-cooking of the food is realized.

[0038] The reverse switching of the refrigerant circulation path enables the same set of components, i.e. the cold-heat exchange tank 1, the four-way valve 4, the compressor 2, the oil return device 3, the condenser 5, and the expansion valve 6, to realize the “heating” function, without the need for additional heating devices, thereby simplifying the structure of the equipment and reducing the cost, and realizing the quick switching of the “freezing-slow-cooking” function. The path design of the expansion valve 6 reducing the pressure first and the condenser 5 converting later ensures that the refrigerant is in a stable low-temperature and low-pressure liquid state before entering the compressor 2, thereby avoiding the “liquid strike” failure of the compressor 2 caused by the suction of gaseous refrigerant, and improving the operation safety in the slow-cooking mode. The circulation path can enable the temperature in the cold-heat exchange tank 1 to be stably maintained in the slow-cooking interval of 50-70°C, thereby avoiding the temperature fluctuation to cause the food to be overcooked or the nutrients to be lost, and ensuring the consistency of the slow-cooking effect.

[0039] Further, as shown in Figure 1 , Figure 2 , Figure 3 , a bidirectional dry filter 7 is installed on the front and rear pipelines of the expansion valve 6. The bidirectional dry filter 7 is used to filter and absorb the water and impurities in the refrigerant, thereby avoiding the blockage of the expansion valve 6 and the ice strike of the compressor 2.

[0040] The filter medium (such as molecular sieve) inside the bidirectional drying filter 7 has the dual functions of adsorbing moisture and intercepting impurities; no matter whether the refrigerant is flowing from the condenser 5 to the expansion valve 6 in the refrigeration mode or flowing from the cold-heat exchange pool 1 to the expansion valve 6 in the slow-cooking mode, the bidirectional drying filter 7 can process the refrigerant and filter the solid impurities (such as pipeline debris) therein and adsorb the residual moisture. Avoiding impurities from blocking the narrow channel of the expansion valve 6: the expansion valve 6 is a key component for controlling the flow and superheat of the refrigerant, and channel blockage can cause the refrigerant circulation to be interrupted, the bidirectional drying filter 7 can effectively intercept impurities to ensure the normal work of the expansion valve 6; preventing ice impact on the compressor 2: the moisture in the refrigerant is easy to freeze in a low-temperature environment, and if it enters the compressor 2 with the refrigerant, it can cause “ice impact” (ice block impacting components) inside the compressor 2, and the bidirectional drying filter 7 adsorbing moisture can completely eliminate this risk and prolong the service life of the compressor 2; the bidirectional design of the bidirectional drying filter 7 adapts to the flow direction of the refrigerant in the two modes, without the need for additional switching of the filter direction, ensuring that stable filtering and drying effects can be achieved in the two modes, and improving the overall operation stability of the equipment.

[0041] Further, as shown in Figure 1 , Figure 2 , Figure 3 , the oil return device 3 is connected with the compressor 2 through an oil return pipeline, and the height of one end of the oil return pipeline connected with the oil return device 3 is higher than the height of the other end connected with the compressor 2.

[0042] The lubricating oil intercepted by the oil return device 3 will accumulate inside, and since the height of the pipeline at one end of the oil return device 3 is higher, the lubricating oil will naturally flow to the end of the compressor 2 with lower height under the action of gravity, without the need for additional power devices such as oil return pumps; the inclined pipeline design avoids the retention of lubricating oil in the pipeline, ensuring that the lubricating oil can continuously and stably flow back to the compressor 2. The gravity oil return method does not require additional power, reducing the energy consumption and manufacturing cost of the equipment, and reducing the problem of oil return interruption caused by oil return pump failure, ensuring the stable circulation of lubricating oil between the oil return device 3 and the compressor 2; the stable flow of lubricating oil to the compressor 2 can ensure that the internal components of the compressor 2 are always in a lubricated state, avoiding wear, overheating or jamming caused by lack of oil, significantly prolonging the service life of the compressor 2 and reducing the frequency of equipment maintenance; avoiding pipeline blockage caused by retention of lubricating oil in the pipeline, ensuring that the circulation path of the refrigerant between the compressor 2, the oil return device 3 and the subsequent components is unobstructed, indirectly improving the heat exchange efficiency.

[0043] Further, as shown in Figure 1 , Figure 2 , Figure 3As shown, the medium pipeline is arranged in a serpentine shape in the cold-heat exchange pool 1, and the medium pipeline is attached to the inner wall of the cold-heat exchange pool 1.

[0044] Improve heat exchange uniformity: The serpentine pipeline is attached to the inner wall of the cold-heat exchange pool 1, so that the cold energy (frozen mode) or heat energy (slow cooking mode) released by the refrigerant can be uniformly transmitted to the medium in the pool, avoiding local overheating or supercooling of the medium, and thus ensuring that the temperature of each part of the food is consistent, reducing abnormal growth of local ice crystals when freezing, and avoiding local overcooking of the food when slow cooking; Improve heat exchange efficiency: Prolong the contact time and increase the contact area, so that the cold energy / heat energy of the refrigerant can be more fully transmitted to the medium, shorten the temperature rising or falling time of the cold-heat exchange pool 1, realize "fast freezing" and "fast heating to slow cooking temperature", and improve the food processing efficiency; Save space in the cold-heat exchange pool 1: The serpentine arrangement realizes long pipeline layout in limited space, without the need to expand the volume of the cold-heat exchange pool 1, making the overall structure of the equipment more compact, and adapting to various scenes such as family and catering.

[0045] Further, as shown in Figure 1 , Figure 2 、 Figure 3 , the condenser 5 adopts a plurality of serially arranged condensing pipelines, and a condensing fan is installed outside the condensing pipeline. The condensing fan works to blow air outside the condensing pipeline, thereby taking away the heat in the condensing pipeline.

[0046] Improve condensing efficiency: The combination of serial pipelines and active blowing can significantly speed up the condensation of the refrigerant, avoiding the situation that the refrigerant cannot be converted into liquid due to insufficient condensation, thereby affecting the pressure reduction effect of the expansion valve 6 and ensuring the heat exchange efficiency in both modes; Adapt to different working conditions: Even in high-temperature environments (such as summer kitchens), the active cooling of the condensing fan can ensure the normal operation of the condenser 5, avoiding the situation that the high ambient temperature leads to a decrease in condensing efficiency, and improving the adaptability of the equipment to different environments; Shorten the running time of the equipment: The improvement of condensing efficiency can make the refrigerant reach the target state faster, indirectly shorten the temperature rising or falling time of the cold-heat exchange pool 1, improve the food processing efficiency, and at the same time reduce the overall energy consumption of the equipment.

[0047] Further, as shown in Figure 4 , the bottom of the compressor 2 is fixed to the base 8 by a support leg, and a buffer spring is installed on the bottom support leg of the compressor 2. The condenser 5 and the oil returner 3 are fixed to the base 8 by a support.

[0048] Stable connection of pipeline: displacement of compressor 2 can cause the pipeline connected thereto (such as the pipeline connected with four-way valve 4 and oil return device 3) to be pulled and stressed, and the fixed support can completely avoid this problem, prevent pipeline leakage, and ensure stable circulation of refrigerant; reduce equipment operation noise: vibration is one of the main sources of equipment noise, and after the buffer spring absorbs vibration, the noise during equipment operation can be significantly reduced, thereby improving the user experience (especially suitable for noise-sensitive scenes such as home kitchens); protect other components: reducing vibration transmission can avoid loosening or damage of condenser 5, expansion valve 6 and other precision components due to long-term vibration, thereby prolonging the overall service life of the equipment.

[0049] Stable operation of components: shaking of condenser 5 can cause misalignment of the condensing pipeline, affecting the heat dissipation efficiency; shaking of oil return device 3 can cause poor oil return pipeline, and the support fixing can completely avoid these problems to ensure the normal work of the two; simplify equipment assembly and maintenance: the layout of the concentrated fixing on base 8 makes the positions of the components clear, facilitating pipeline connection during assembly and disassembly and maintenance during maintenance, thereby reducing labor costs; improve the structural stability of the equipment: the core components are connected to the base 8 through the fixing structure to form a stable overall structure, avoiding structural deformation caused by loosening of the components during equipment transportation or use, thereby prolonging the service life of the equipment.

[0050] The quick freezing and thawing cooking equipment of the present application has the following specific functions when in use: (I) Freezing mode (including pre-cooling and quick freezing) The core of the freezing mode is to provide cold energy for the cold heat exchange pool 1 through the refrigerant circulation, so that the temperature of the medium in the pool is reduced, and then the pre-cooling (1-5℃) or quick freezing (-30℃ or below) of the food material is realized, and the specific process is as follows: Component state initialization: the four-way valve 4 is switched to the state of "the first interface 41 is connected with the second interface 42, and the third interface 43 is connected with the fourth interface 44", the condensing fan is started, and the compressor 2 is ready to run. Refrigerant circulation starts: (1) The low-pressure and low-temperature gaseous refrigerant in the cold heat exchange pool 1 enters the first interface 41 of the four-way valve 4 through the pipeline, flows out from the second interface 42 through the internal communication channel, and enters the compressor 2; (2) The compressor 2 compresses the low-pressure and low-temperature gaseous refrigerant into high-temperature and high-pressure gaseous refrigerant through mechanical work, and the lubricating oil thrown out by the compressor 2 during high-speed operation is intercepted by the oil return device 3; (3) A small amount of lubricating oil that is not intercepted is carried into the oil return device 3 by the high-temperature and high-pressure gaseous refrigerant, the oil return device 3 separates the lubricating oil through physical interception, and the separated lubricating oil flows back to the compressor 2 along the inclined oil return pipeline with the "high end of the oil return device 3 and low end of the compressor 2", thereby avoiding oil shortage of the compressor 2; (4) The high-temperature and high-pressure gaseous refrigerant after separation of the lubricating oil flows into the third interface 43 of the four-way valve 4 from the output end of the oil return device 3, flows out from the fourth interface 44 through the internal communication channel, and enters the condenser 5; (5) The condenser 5 is actively blown by the condenser fan, the air flow around the condensing pipeline is accelerated, the heat of the high-temperature and high-pressure gaseous refrigerant is taken away, and the refrigerant is condensed into low-temperature and high-pressure liquid refrigerant; (6) The low-temperature and high-pressure liquid refrigerant flows through the bidirectional dry filter 7 at the front end of the expansion valve 6, after the filter absorbs the water in the refrigerant and intercepts impurities, the refrigerant enters the expansion valve 6; (7) The expansion valve 6 instantaneously converts the low-temperature and high-pressure liquid refrigerant into low-pressure liquid (or gaseous) refrigerant through throttling and pressure reduction, and simultaneously accurately controls the superheat degree and flow of the refrigerant; (8) After the low-pressure refrigerant flows through the bidirectional dry filter 7 (second dry filtering) at the rear end of the expansion valve 6, it flows back to the cold-heat exchange pool 1, exchanges heat with the medium (pre-cooling liquid or freezing liquid) in the pool, and absorbs the heat of the medium to reduce the temperature of the medium. Function realization: Repeat the above refrigerant circulation until the temperature of the medium in the cold-heat exchange pool 1 reaches the target temperature of pre-cooling (1-5°C) or quick freezing (-30°C or below), at which time the food material realizes pre-cooling preservation or rapid preservation by changing the temperature of the medium, and the generation of large-volume ice crystals is reduced. (Slow cooking mode) The slow cooking mode switches the refrigerant flow direction through the four-way valve 4, so that the refrigerant provides heat for the cold-heat exchange pool 1 to stably maintain the temperature of the medium in the pool at 50-70°C, thereby realizing low-temperature slow cooking of the food material, and the specific process is as follows: Component state switching: The four-way valve 4 is switched to the state of "the first interface 41 is connected with the third interface 43, and the second interface 42 is connected with the fourth interface 44", the condenser fan remains started, and the compressor 2 is started. Refrigerant reverse circulation: (1) The high-temperature and high-pressure liquid refrigerant (residual or initially injected in the previous stage) in the cold-heat exchange pool 1 first flows through the bidirectional dry filter 7 at the rear end of the expansion valve 6 (to filter impurities and water), and then enters the expansion valve 6; (2) The expansion valve 6 throttles and depressurizes the high-temperature and high-pressure liquid refrigerant into low-pressure refrigerant, and then the refrigerant enters the condenser 5; (3) The condenser 5 continues to work, and the refrigerant is a high-temperature and low-pressure gas at this time (absorbs heat after pressure reduction by the expansion valve 6), releases a small amount of heat through the condensing pipeline, and is converted into a low-temperature and low-pressure liquid refrigerant; (4) The low-temperature and low-pressure liquid refrigerant enters the fourth interface 44 of the four-way valve 4, flows out from the second interface 42 through the internal communication channel, and enters the compressor 2; (5) The compressor 2 compresses the low-temperature and low-pressure liquid refrigerant into a high-temperature and high-pressure liquid refrigerant, and the lubricating oil thrown out is intercepted by the oil return device 3, and the lubricating oil returns to the compressor 2 along the inclined oil return pipeline; (6) The high-temperature and high-pressure liquid refrigerant separates the residual lubricating oil after entering the oil return device 3, and then enters the third interface 43 of the four-way valve 4 from the output end of the oil return device 3, flows out from the first interface 41 through the internal communication channel, and returns to the cold-heat exchange pool 1; (7) The high-temperature and high-pressure liquid refrigerant exchanges heat with the slow-cooking liquid in the cold-heat exchange pool 1, releases heat to raise the temperature of the slow-cooking liquid, and the temperature of the refrigerant itself is reduced to re-enter the next cycle. Function realization: The refrigerant is continuously heated by reverse circulation, and the flow of the refrigerant is controlled by the expansion valve 6, so that the temperature of the slow-cooking liquid in the cold-heat exchange pool 1 is stably maintained at 50-70°C, and the food material is slowly heated in this temperature range to maintain fresh taste and nutrition. (Three) thawing mode The working principle of the thawing mode is basically the same as that of the freezing mode, and the core difference is that the "temperature control target is different", and the specific process is as follows: The component state is the same as that of the freezing mode: the four-way valve 4 keeps the "first interface 41 and the second interface 42 connected, and the third interface 43 and the fourth interface 44 connected", and the refrigerant circulation path is the same as that of the freezing mode. Temperature accurate control: by adjusting the refrigerant flow of the expansion valve 6 and the running frequency of the compressor 2, the refrigerant circulation efficiency is controlled, so that the temperature of the thawing liquid in the cold-heat exchange pool 1 is stably maintained at 5°±1℃. Thawing realization: the frozen food material is placed in the thawing liquid at 5°±1℃, the thawing liquid slowly absorbs the heat of the food material, so that the ice crystals in the food material slowly melt, avoiding the rupture of the cell wall due to the rapid expansion of the ice crystals, and the low-temperature environment of 5°±1℃ reduces the breeding of bacteria, realizing safe and high-quality thawing of the food material.

[0051] In the present application, through comparative analysis and experimental data, the three core advantages of "fast thawing, low energy consumption and good effect" are proved.

[0052] I. Fast thawing With water (or thawing liquid) as the medium, its extremely high specific heat capacity and thermal conductivity, it can achieve uniform and rapid heat transfer to food. Much faster than air thawing (refrigerator / room temperature). More uniform than microwave thawing, no hot spots. In a 5°C constant temperature thawing liquid, the center temperature of 1kg beef (5cm thick) rises from -18°C to 0°C, which takes about 45-60 minutes, while in a 4°C refrigerator it takes 24-36 hours. In a 5°C constant temperature thawing liquid, the center temperature of 1kg beef (5cm thick) rises from -18°C to 0°C, which takes about 45-60 minutes, while in a 4°C refrigerator it takes 24-36 hours.

[0053] II. Low energy consumption ① Use a heat pump cycle similar to "air energy water heater", COP>3, that is, consume 1 portion of electricity, absorb 2-3 portions of free heat from the air. ② Use water as a heat storage and heat exchange medium, with low heat loss and high thermal efficiency. Significantly lower than electric heating (resistance wire) and gas heating. The efficiency of the heat pump is more than 3 times that of electric heating, and there is no gas exhaust loss. Thaw 1kg of beef to a cookable state, the device consumes about 0.2-0.3kWh. The traditional electric oven thawing mode requires about 1.0-1.5kWh, and the gas stove thawing (estimated) requires about 0.3-0.5m³ of natural gas (heat about 10.5-17.5kWh). Thaw 1kg of beef to a cookable state, the device consumes about 0.2-0.3kWh. The traditional electric oven thawing mode requires about 1.0-1.5kWh, and the gas stove thawing (estimated) requires about 0.3-0.5m³ of natural gas (heat about 10.5-17.5kWh).

[0054] III. Good effect Precise temperature control + ice crystal control: ① Microcomputer accurately controls the thawing liquid temperature in the "golden thawing zone" of 5°C ± 1°C. ② The rapid freezing process quickly passes through the ice crystal formation zone (-1~-5°C), generating fine and uniform ice crystals, maximizing cell wall protection. Significantly better than room temperature / warm water thawing (nutrient loss, bacterial growth) and microwave thawing (uneven heating, outside cooked inside raw). Juice loss rate: <3% after thawing with the device. The traditional running water thawing juice loss rate is about 6-10%, and the microwave thawing is about 5-8%. Fresh and tender meat after thawing, clear texture. Juice loss rate: <3% after thawing with the device. The traditional running water thawing juice loss rate is about 6-10%, and the microwave thawing is about 5-8%. Fresh and tender meat after thawing, clear texture.

[0055] Technical deepening and comparative analysis The speed of heat transfer depends on the thermal conductivity and specific heat capacity of the medium. Water vs. Air: The thermal conductivity of water (about 0.6 W / m・K) is 23 times that of air (about 0.026 W / m・K). This means that, under the same temperature difference, the speed of heat transfer to the food material through water is more than 23 times that through air. Forced convection: The circulation of water inside the device (which can be achieved by a built-in water pump) creates a forced convection environment, further accelerating the exchange of heat on the surface of the food material, avoiding the "heat insulation layer" formed on the surface of the food material during air thawing.

[0056] The challenge of air-to-water heat pumps is to "extract" heat from air, which has a small specific heat capacity, so it requires a large fan and a large evaporator. Our device, on the other hand, "extracts" heat and efficiently "injects" it into water, which has a large specific heat capacity. This process is very fast and efficient. Our advantage lies in the design of the "heat release" end, rather than the "heat absorption" end.

[0057] Heat pump working cycle: The evaporator absorbs heat from the outside air, causing the refrigerant to evaporate. The compressor consumes electrical energy to compress the gaseous refrigerant, making it a high-temperature and high-pressure gas. This process is a "transport" and "upgrade" of energy, rather than a direct conversion of electrical energy into heat energy. The condenser: The high-temperature and high-pressure refrigerant releases heat to the medium (water / thawing liquid) that needs to be heated. Expansion valve (6): The high-pressure refrigerant is reduced in pressure, preparing for the next cycle. Energy efficiency comparison (key data): Coefficient of performance (COP): This is the core indicator of heat pump efficiency. COP = Total heat output / Electrical energy consumed. An excellent heat pump system COP can reach 3.0-4.0. Compare electric heating: The COP of traditional electric water heaters / electric ovens is always 1. Because they 100% of the electrical energy is directly converted into heat energy. While our device, consuming 1 kWh of electricity, can generate 3-4 kWh of heat. Compare gas heating: The thermal efficiency of gas stoves is usually 80%-90% (part of the heat is lost with the flue gas). But more importantly, natural gas itself is a high-grade energy, directly used to heat water, which is a waste from the perspective of energy cascade utilization. While our heat pump is "using electricity as power to tap the free heat energy in the air", which is more economical and environmentally friendly.

[0058] Precise temperature control: Keeping the thawing liquid temperature constant at 5°C ± 1°C is critical. This temperature range: Inhibit bacteria: Most of the pathogenic bacteria grow and reproduce at this temperature very slowly. Slow thawing: Provide sufficient time for the slow and orderly melting of ice crystals, avoiding the "recrystallization" of secondary damage to the cell wall caused by a large temperature difference. Ice crystal control: The effect is the result of the joint action of the two links of "quick freezing" and "thawing". Quick freezing link: Quickly reduce the temperature of food materials from 0°C to -18°C, especially quickly pass through the maximum ice crystal generation band of -1~-5°C, so that the ice crystals formed inside and outside the cells are small in volume, numerous in quantity and uniformly distributed, and the mechanical damage to the cell wall is minimized. Thawing link: Slow and uniform heat input allows these small ice crystals to melt slowly from the outside to the inside along the intercellular space, and the water has enough time to be reabsorbed by the cells, thereby minimizing juice loss and retaining the fresh and tender taste of the meat and water-soluble nutrients (such as B vitamins and amino acids).

[0059] Finally, it should be noted that the compressor 2, oil returner 3, etc. in the present embodiment, the electronic components in the above components are all general standard components or components known to those skilled in the art, the structure and principle of which can be known by those skilled in the art through technical manuals or through conventional experimental methods, all the above electrical components are connected through wires respectively at the idle place of the device, and the specific connection means should be completed according to the working order of the electrical components in the above working principle, which are all well-known technologies in the art.

[0060] The above shows and describes the basic principles, main features and advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above embodiments, and the above embodiments and descriptions in the specification are only preferred examples of the present application and are not intended to limit the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A quick-freezing, defrosting, and cooking device, characterized in that: include A heat exchange tank (1) is used to freeze or heat food or other items; Compressor (2) is used to compress low-pressure, low-temperature gaseous refrigerant into high-temperature, high-pressure gaseous refrigerant; The oil return device (3) is used to intercept the oil thrown out by the compressor (2) at high speed and return it to the compressor (2) so that the compressor (2) will not fail due to lack of oil. The condenser (5) is used to convert high-temperature and high-pressure gaseous refrigerant into low-temperature and high-pressure liquid refrigerant; The expansion valve (6) is a key component for controlling superheat and flow rate. Liquid refrigerant passes through the expansion valve (6) and instantly changes from high pressure to low pressure.

2. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: It also includes a four-way valve (4) for controlling and changing the flow direction of the refrigerant. The four-way valve (4) is provided with a first port (41), a second port (42), a third port (43), and a fourth port (44) in sequence. The first port (41) is connected to the heat exchange tank (1), the second port (42) is connected to the input end of the compressor (2), the third port (43) is connected to the output end of the oil return device (3), and the fourth port (44) is returned to the heat exchange tank (1) through a pipeline. An external condenser (5) and an expansion valve (6) are installed in sequence on the return pipeline.

3. The quick-freezing, thawing, and cooking equipment according to claim 2, characterized in that: When the heat exchange tank (1) is refrigerated, the four-way valve (4) is adjusted to connect the internal parts of the first port (41) and the second port (42), and the internal parts of the third port (43) and the fourth port (44). The low-pressure, low-temperature gaseous refrigerant in the heat exchange tank (1) is sent into the four-way valve (4) through the pipeline. Air enters the compressor (2) through the four-way valve (4) to compress the low-pressure, low-temperature gaseous refrigerant into a high-temperature, high-pressure gaseous refrigerant. Then, after passing through the oil return device (3), it enters the four-way valve (4) from the third port (43). After being output through the fourth port (44), it passes through the condenser (5) to turn the high-temperature, high-pressure gaseous refrigerant into a low-temperature, high-pressure liquid refrigerant. Then, it passes through the expansion valve (6) to change the high pressure to low pressure, and finally returns to the heat exchange tank (1).

4. The quick-freezing, thawing, and cooking equipment according to claim 2, characterized in that: When the heat exchange tank (1) is slow-cooked, the four-way valve (4) is adjusted to connect the internal parts of the first port (41) and the third port (43), and the internal parts of the second port (42) and the fourth port (44). The high-temperature and high-pressure liquid refrigerant in the heat exchange tank (1) is converted to low pressure through the expansion valve (6), and then the high-temperature and low-pressure gaseous refrigerant is converted into low-temperature and low-pressure liquid refrigerant through the condenser (5). Then it is sent into the four-way valve (4) through the fourth port (44) and into the compressor (2) through the second port (42) to compress the low-pressure and low-temperature liquid refrigerant into high-temperature and high-pressure liquid refrigerant. Then it passes through the oil return device (3), enters the four-way valve (4) from the third port (43), and is returned to the heat exchange tank (1) from the first port (41).

5. The quick-freezing, thawing, and cooking equipment according to claim 2, characterized in that: Both ends of the expansion valve (6) are equipped with bidirectional dryer filters (7). The bidirectional dryer filters (7) are used to filter and absorb moisture and impurities in the refrigerant to prevent the expansion valve (6) from becoming clogged and the compressor (2) from freezing.

6. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: The oil return device (3) is connected to the compressor (2) through the oil return pipeline. The height of the end of the oil return pipeline connected to the oil return device (3) is higher than the height of the end connected to the compressor (2).

7. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: The heat exchange tank (1) is provided with a serpentine arrangement of medium pipelines, which are attached to the inner wall of the heat exchange tank (1).

8. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: The condenser (5) uses several condensing pipes arranged in series. A condensing fan is installed outside the condensing pipes. The condensing fan blows air outside the condensing pipes to remove the heat inside the condensing pipes.

9. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: The bottom of the compressor (2) is fixed to the base (8) by a support foot, and a buffer spring is installed on the bottom support foot of the compressor (2).

10. The quick-freezing, thawing, and cooking equipment according to claim 1, characterized in that: The condenser (5) and the oil return device (3) are both fixed on the base (8) by brackets.

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