Water tray capable of removing odor and emitting fragrance

Abstract

The application discloses a water receiving tray capable of removing odor and emitting fragrance, and relates to the field of water receiving trays.The water receiving tray comprises a water receiving tray body, a horizontally partitioned partition plate is fixedly arranged in the water receiving tray body, the partition plate partitions the water receiving tray body into an upper tea water filtering and containing cavity and a bottom sealed water storage cavity, a bottom groove is formed by surrounding the lower portion of the partition plate, a spice storage assembly is pullably assembled in the bottom groove, granular substances are stored in the spice storage assembly, and the granular substances are uniform mixtures of natural plant spices and columnar activated carbon.The application can inhibit odor from the source, greatly reduce odor generation, dynamically remove odor and emit fragrance, and optimize the use experience.

Description

Technical Field

[0001] This invention relates to the field of water tray technology, specifically to a water tray that can remove odors and release fragrance. Background Technology

[0002] Tea trays are common accessories for tea sets, primarily used to collect spilled tea and tea leaves. Existing traditional tea trays have simple structures, mostly only providing basic water storage and tea residue collection, exhibiting significant shortcomings. Residual tea water is rich in organic matter such as tea polyphenol oxidation products, tea lipids, plant proteins, and sugars. When water accumulates in the tray and remains stagnant for more than 24 hours, the humid internal environment at room temperature will breed bacteria, mold, and other microorganisms. The continuous decomposition of organic matter by these microorganisms produces irritating gases such as hydrogen sulfide, methanethiol, and ammonia.

[0003] Meanwhile, traditional water trays typically have a relatively sealed water storage chamber, preventing odorous gases from dissipating naturally. These gases accumulate and eventually overflow from the tray's gaps, creating a noticeable odor and severely impacting the user environment and experience. Furthermore, traditional water trays lack effective filtration systems, allowing fine tea dust and grease to easily enter the storage chamber, accelerating water deterioration and fermentation. They also lack deodorizing and fragrance-dispersing functions, failing to address the root cause of the stagnant water and its foul smell. Additionally, traditional fragrance-dispersing systems generally suffer from industry problems such as fragrances becoming ineffective when soaked in water, rapid consumable wear and tear, uneven fragrance dispersion, easy clogging, and cumbersome maintenance, resulting in poor practicality.

[0004] To address this issue, we provide a water tray that can remove odors and release fragrance. Summary of the Invention

[0005] To address the problems existing in the prior art, this invention provides a water tray that can remove odors and release fragrance. Through the synergistic cooperation of multiple structures, including multi-stage filtration, one-way sealed ventilation, adaptive suspended fragrance release, and water level self-sealing waterproofing, it solves the problem of water accumulation and odor in the water tray from multiple dimensions, including odor source control, mid-process adsorption and purification, and continuous slow release of fragrance.

[0006] To achieve the above objectives, the present invention employs a water receiving tray that can remove odors and diffuse fragrance, comprising: a water receiving tray body, the water receiving tray body having a rectangular box structure, a horizontally partitioned partition fixedly disposed inside the water receiving tray body, the partition dividing the interior of the water receiving tray body into an upper tea water filtering and receiving chamber and a bottom sealed water storage chamber, a bottom groove formed below the partition, a fragrance storage component being installed in the bottom groove by a pull-out mechanism, the fragrance storage component storing granular material, the granular material being a uniform mixture of natural plant fragrances and columnar activated carbon; A circular water leakage hole is provided in the center of one side of the partition. A water leakage valve is embedded in the water leakage hole to realize solid-liquid separation and one-way flow. An L-shaped upper plate with vertical upward protrusion is integrally formed on the other side of the partition. Multiple sets of strip-shaped air outlet grooves are evenly opened on the vertical side of the L-shaped upper plate. The air outlet grooves are channels for gas exchange between the inside and outside of the bottom groove. An open water tank is horizontally pulled out inside the bottom groove, and the spice storage component is suspended inside the water tank. An inclined flow-damping plate is fixedly installed in the upper cavity of the water receiving tray body. The flow-damping plate has multiple sets of rectangular grooves, in which filter screens are embedded. Multiple vertical ridges are provided on the upper surface of the flow-damping plate.

[0007] As a further optimization of the above solution, the annular valve body of the leaking valve has multiple sets of circular leak holes arranged in a circular array. The bottom surface of the leaking valve is provided with a bottom cover plate, and a cylindrical telescopic rod is fixed on the upper surface of the bottom cover plate. The bottom surface of the leaking valve is provided with a telescopic groove, and a spring is fixedly connected to the top of the telescopic groove. The bottom end of the spring is fixedly connected to the top of the telescopic rod, and the spring is normally kept in a slightly compressed state.

[0008] As a further optimization of the above solution, a flexible movable cover is installed at the opening of the air outlet groove connecting to the upper chamber. The upper edge of the movable cover is fixedly attached to the L-shaped upper plate, and the other three sides are free movable ends. The movable cover flips open and closes with changes in air pressure, and normally fits and seals the air outlet groove.

[0009] As a further optimization of the above solution, the angle of inclination of the flow buffer is 15°-20°, the high end of the flow buffer is connected to the inner wall of the water receiving tray body through a detachable buckle, and the low end is directly above the drain valve.

[0010] As a further optimization of the above solution, the spice storage component includes a rectangular box, a bottom support floating plate and a top cover plate. The bottom support floating plate is fixed to the bottom of the rectangular box and is made of high-density closed-cell EVA foam material. The rectangular box has multiple sets of ventilation holes on its two side walls, and the inner wall of the rectangular box is hinged with an inner baffle to block the ventilation holes via a rotating rod.

[0011] As a further optimization of the above solution, the upper end of the inner baffle is integrally formed with a pull plate, the pull plate is connected to a high-strength waterproof nylon connecting rope, and the bottom end of the connecting rope is fixedly connected to a low-density hollow PP material float. A tension spring is fixedly connected between the inner baffle and the inner wall of the rectangular box, and a top cover plate made of a flexible sealing gasket is attached and fixed to the outer side of the inner baffle.

[0012] As a further optimization of the above solution, the outer walls on both sides of the rectangular box are integrally formed with curved baffles that curve upward and outward. The curved baffles are provided with guide holes for the connecting rope to slide. The upper cover plate can be detachably engaged with the upper opening of the rectangular box.

[0013] As a further optimization of the above scheme, the ratio of natural plant fragrance to columnar activated carbon in the particulate matter is 1:2.

[0014] The water tray of the present invention, which can remove odors and diffuse fragrance, has the following beneficial effects: 1. This invention features a dual filtration structure consisting of an inclined flow buffer plate, vertical convex strips, and a high-density ultrafine filter screen. This structure can progressively trap various impurities such as tea leaves, tea chunks, fine tea dust, and suspended oils, significantly reducing the amount of organic pollutants entering the water storage tank. This effectively reduces the number of microorganisms in the accumulated water, slows down the rate of water deterioration and fermentation, and inhibits the generation of odorous gases at the source. At the same time, the inclined flow buffer plate can cushion the impact of tea water, preventing tea water from splashing and overflowing, and can also guide the flow of tea water in a directional manner to prevent local water accumulation and ensure smooth drainage. 2. In this invention, the fragrance storage component in the bottom tank is equipped with a mixture of natural plant fragrances and columnar activated carbon particles. The activated carbon can efficiently adsorb odor molecules such as ammonia and hydrogen sulfide volatilized from the accumulated water, thoroughly purifying the gas in the tank. At the same time, relying on the dynamic air pressure changes of water pouring and ventilation, combined with the slight shaking effect of the suspension structure, the fragrance is released evenly and slowly, and the fragrance is diffused to the external environment with the exhaust airflow, neutralizing residual odors and achieving the effect of no odor and continuous fragrance in the water tray throughout the process. 3. The fragrance storage component in this invention adopts a suspended, purely mechanical, self-adaptive structure, requiring no electrical control and exhibiting a low failure rate. Under normal conditions without water, the bottom tank is sealed, storing fragrance with virtually no loss of fragrance and activated carbon, preventing activated carbon oxidation saturation and rapid fragrance loss. During water dispensing, fragrance is dynamically released, achieving intelligent adaptation of "fragrance storage during idle periods and fragrance release during operation." At high water levels, the vents can be automatically sealed, preventing tea from soaking the consumables and solving the problem of traditional fragrance dispensing structures failing when exposed to water. The lifespan of consumables is also improved compared to traditional structures. 4. This invention uses a one-way leakage valve structure composed of a spring, a telescopic rod, and a bottom cover plate to allow tea and gas to enter the bottom water storage chamber in only one direction, preventing water accumulation and odor backflow. Combined with a pneumatically driven movable cover plate, it achieves dynamic ventilation and normal sealing, accurately maintaining the air pressure balance in the chamber and ensuring the continuous and smooth seepage of tea. At the same time, the sealed structure when not in use can prevent external dust and bacteria from entering, further reducing the probability of water accumulation and spoilage. 5. The water tank in this invention adopts a drawer-type pull-out structure, which can be directly pulled out to pour out accumulated water and clean scale and impurities; the flow damper has a detachable snap-on structure, which is easy to clean and replace; the cover of the spice storage component can be opened and closed, which makes it convenient for users to replace spice particles. The overall structure is maintenance-free and easy to operate, and is suitable for various tea drinking scenarios in daily home and office.

[0015] Specific embodiments of the present invention are disclosed in detail with reference to the following description and accompanying drawings, indicating how the principles of the present invention can be adopted. It should be understood that the embodiments of the present invention are not limited in scope as a result, and that the embodiments of the present invention include many changes, modifications and equivalents within the spirit and scope of the appended claims. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the water tray structure for removing odors and dispersing fragrance in Embodiment 1 of the present invention; Figure 2 This is a cross-sectional view of the water collection tray for removing odors and dispersing fragrance according to the present invention. Figure 3 This is a cross-sectional view from another angle of the water tray that can remove odors and diffuse fragrance according to the present invention; Figure 4 For the present invention Figure 2 Enlarged schematic diagram of the structure at point A in the middle; Figure 5 For the present invention Figure 3 Enlarged schematic diagram of the structure at point B; Figure 6 This is a schematic diagram of the water storage tank structure of the present invention; Figure 7 This is a schematic diagram of the internal structure of the spice storage component of the present invention; Figure 8 This is a schematic diagram of the spice storage component structure of the present invention; Figure 9 This is a cross-sectional view of the spice storage component of the present invention; Figure 10 For the present invention Figure 9 Enlarged schematic diagram of the structure at point C; Figure 11 This is a schematic diagram of the water tray structure for removing odors and dispersing fragrance in Embodiment 4 of the present invention.

[0017] In the diagram: 1. Water tray body; 2. Flow buffer plate; 3. Filter screen; 4. Raised strip; 5. Drain hole; 6. Drain valve; 7. Bottom groove; 8. Water storage tank; 9. Partition plate; 10. Spice storage assembly; 11. Rectangular groove; 12. L-shaped upper plate; 13. Movable cover plate; 14. Air outlet groove; 15. Drain hole; 16. Telescopic groove; 17. Spring; 18. Telescopic rod; 19. Bottom cover plate; 20. Rectangular box; 21. Particulate matter; 22. Vent hole; 23. Bottom support float plate; 24. Inner baffle plate; 25. Float plate; 26. Connecting rope; 27. Curved baffle plate; 28. Upper cover plate; 29. ​​Rotating rod; 30. Pull plate; 31. Tension spring; 32. Drain outlet. Detailed Implementation

[0018] Please refer to the instruction manual appendix. Figure 1-11 This invention provides a technical solution: a water tray that can remove odors and release fragrance, comprising: a water tray body 1, which is a rectangular box structure, made of rigid waterproof plastic injection molding or stainless steel, with a stable structure, corrosion resistance and suitable for long-term use when soaked in tea water. A horizontally partitioned partition 9 is fixedly installed at the bottom of the water tray body 1, which divides the internal space of the water tray body 1 into an upper tea water filtration and receiving cavity and a bottom sealed water storage cavity. The bottom groove 7 is formed by the partition 9 below, and a fragrance storage component 10 is installed in the bottom groove 7 in a pull-out manner. The fragrance storage component 10 stores particulate matter 21 in a sealed manner. The particulate matter 21 is a uniform mixture of natural plant fragrance and highly adsorbent columnar activated carbon in a ratio of 1:2, which takes into account both the slow release of fragrance and the adsorption and purification of odors.

[0019] A circular drain hole 5 is provided in the center of one side of the partition 9. A matching drain valve 6 is fixedly embedded in the drain hole 5 to realize the solid-liquid separation of tea and water and one-way flow function. An L-shaped upper plate 12 with an upward vertical protrusion is integrally stamped on the other side of the partition 9. The L-shaped upper plate 12 is vertically fixed to the partition 9 and seamlessly connected. Multiple sets of strip-shaped air outlet grooves 14 are evenly opened on the vertical side of the L-shaped upper plate 12, which serve as the only channel for gas exchange between the inside and outside of the bottom groove 7.

[0020] The core working principle of this invention is as follows: When tea is poured into the upper chamber of the water receiving tray body 1, the tea leaves, tea dregs and other solid waste in the tea are stably trapped on the upper surface of the partition plate 9 by the water leakage valve 6. Only the liquid tea permeates into the water storage structure inside the bottom tank 7 through the water leakage valve 6 in one direction. As the liquid tea continues to enter the bottom tank 7, the original air in the tank is compressed and the air pressure gradually increases. The high-pressure gas can be discharged outward in an orderly manner through the air outlet 14, maintaining the air pressure balance inside and outside the bottom tank 7 in real time, ensuring that the tea continues to permeate smoothly. During the entire process of gas discharge, the activated carbon in the particles 21 in the fragrance storage component 10 can efficiently adsorb the odor substances such as ammonia, hydrogen sulfide and organic odor molecules volatilized from the water in the bottom tank 7. At the same time, the natural fragrance in the particles 21 is uniformly released by the airflow disturbance, and the fragrance diffuses to the external environment with the exhaust airflow, eliminating the problem of water accumulation, fermentation and odor in the water receiving tray from the root, and avoiding the impact of odor on the user experience.

[0021] The core reason for the foul odor in the drip tray is that the residual tea water contains a large amount of organic matter such as tea polyphenol oxidation products, tea lipids, plant proteins, and sugars. After the water is left to stand for more than 24 hours, bacteria, molds, and other microorganisms will grow in the humid environment at room temperature. During the decomposition of organic matter by microorganisms, irritating gases such as hydrogen sulfide, methanethiol, and ammonia will be continuously produced. In addition, the bottom groove 7 is a relatively closed space, and the odor gases cannot be naturally dissipated. They will continue to accumulate and enrich, eventually overflowing from the gaps in the drip tray and forming a noticeable odor. This invention solves the odor problem through a combination of structural sealing, odor adsorption, active fragrance dispersal, and dynamic ventilation.

[0022] Example 1

[0023] refer to Figures 1 to 5 As shown, multiple sets of circular leakage holes 15 are evenly opened on the annular valve body of the leakage valve 6. The multiple leakage holes 15 are distributed in an equal-angled annular array around the central axis of the leakage valve 6 to ensure that the tea water seeps down evenly in all directions and avoids local water accumulation. The lower end face of the leakage valve 6 is movably fitted to match the circular bottom cover plate 19. The diameter of the bottom cover plate 19 is larger than the overall outer diameter of the leakage valve 6, which can completely cover all the leakage holes 15 to achieve a tight seal. A cylindrical telescopic rod 18 is vertically fixed at the center of the upper surface of the bottom cover plate 19. A cylindrical telescopic groove 16 is opened inward from the center of the bottom surface of the leakage valve 6. A vertically arranged spring 17 is fixedly connected to the top wall of the telescopic groove 16. The lower end of the spring 17 is fixedly bonded to the top end face of the telescopic rod 18. The spring 17 is always kept in a slightly compressed state to provide a continuous upward sealing pre-tightening force for the bottom cover plate 19.

[0024] The opening of the air outlet groove 14, which is connected to the upper chamber of the partition plate 9, is equipped with a suitable flexible movable cover plate 13. The upper edge of the movable cover plate 13 is fixedly attached to the surface of the L-shaped upper plate 12 with high temperature resistant waterproof adhesive. The corners of the other three sides are free movable ends, which can be freely flipped open and closed with changes in air pressure. Under normal conditions, it completely fits the air outlet groove 14 by its own weight, thus achieving groove sealing.

[0025] The specific working process of this embodiment is as follows: When tea is poured into the upper chamber of the water receiving tray body 1, solid impurities such as tea leaves, tea blocks, and coarse tea residue are intercepted by the valve body of the water leakage valve 6 above the partition 9. Only liquid tea can penetrate downward through each set of leakage holes 15. As water continues to flow out of the leakage holes 15, the gravity pressure of the liquid tea continues to act on the lower surface of the bottom cover plate 19, overcoming the pre-tightening force of the spring 17 and pushing the bottom cover plate 19 to move downward. At the same time, it drives the telescopic rod 18 to pull the spring 17 downward, so that the leakage holes 15 are completely connected with the bottom groove 7, and the tea flows smoothly into the bottom groove 7.

[0026] At this time, the water leakage valve 6, leakage hole 15, spring 17, telescopic rod 18 and bottom cover plate 19 are precisely matched to form a one-way valve structure, which only allows liquid and gas in the upper chamber to enter the bottom tank 7 in one direction, preventing water and odorous gas in the bottom tank 7 from flowing back and overflowing. As liquid and gas continue to flow into the bottom tank 7, the air pressure in the sealed space inside the tank rises rapidly. The high-pressure airflow continues to act on the inner wall of the free end of the movable cover plate 13, pushing the lower end of the movable cover plate 13 to flip outward and upward, so that the air outlet 14 is open, and the gas in the tank that originally contained a small amount of odor is quickly squeezed out and discharged.

[0027] When the tea is stopped being poured, no liquid pressure continues to act on the bottom cover plate 19, the spring 17 rebounds and resets, driving the telescopic rod 18 and the bottom cover plate 19 to reset upwards, resealing all the leak holes 15, and achieving a complete seal at the bottom of the bottom groove 7; at the same time, the air pressure inside the bottom groove 7 returns to normal pressure, and the movable cover plate 13 falls back to reset under its own gravity, completely sealing the air outlet groove 14, so that the entire bottom groove 7 forms a completely sealed independent chamber.

[0028] This sealed structure boasts core long-lasting technological advantages: when the water tray is idle, the bottom groove 7 is completely sealed, allowing only slow and minute evaporation of fragrance molecules from the fragrance storage component 10, which evenly fill the sealed chamber without rapid dissipation, greatly extending the effective lifespan of the fragrance and avoiding frequent replacement of consumables; however, each time tea is poured or the equipment is used, the bottom groove 7 dynamically opens for ventilation, allowing the rich fragrance accumulated in the chamber to be expelled with the airflow, instantly covering and neutralizing the odor generated by the accumulated water, achieving an odor-free and continuously fragrant effect. Simultaneously, the sealed idle state prevents external dust and bacteria from entering the bottom groove 7, reducing the rate of water deterioration and, from an auxiliary perspective, lowering the rate of odor generation.

[0029] refer to Figure 2 As shown, the present invention has an open-top water tank 8 horizontally pulled out inside the bottom groove 7. The water tank 8 is a rectangular box structure with a completely open top. The spice storage component 10 is suspended in the internal cavity of the water tank 8. All liquid tea water falling from the drain hole 5 and the drain hole 15 is accurately collected inside the water tank 8. The water tank 8 adopts a drawer-type pull-out structure and can be directly pulled out from the outside of the water tray body 1, which makes it convenient for users to regularly pour out the accumulated water and clean the scale and trace impurities on the inner wall. The operation is convenient and the maintenance difficulty is extremely low.

[0030] It should be noted that an annular waterproof rubber sealing ring is embedded around the outer circumference of the opening at the top of the water tank 8. After the water tank 8 is fully pushed into the bottom groove 7, the sealing ring tightly presses against the groove wall of the bottom groove 7 to achieve full circumference sealing, prevent air and water leakage from the bottom groove 7, ensure the sealing performance and air pressure stability of the sealed chamber, and provide structural protection for one-way ventilation and slow release of fragrance.

[0031] Example 2

[0032] refer to Figure 1 and Figure 2 As shown, a flow-slowing plate 2 is fixedly installed in the upper cavity of the water receiving tray body 1. The flow-slowing plate 2 is arranged horizontally at an angle of 15°-20°, which takes into account both the tea water flow rate and the impurity interception effect. The high end of the flow-slowing plate 2 is fixedly installed on the inner wall of the water receiving tray body 1 by a detachable buckle structure, which facilitates disassembly, cleaning and replacement of parts in the future. The low end of the flow-slowing plate 2 extends downward at an angle, facing the area above the drain valve 6, so as to realize the directional flow of tea water.

[0033] The slow-flow plate 2 has multiple sets of rectangular grooves 11 evenly distributed on its body. Each set of rectangular grooves 11 is fitted with a high-density ultrafine filter screen 3 with a pore size of 0.1mm. This filter screen 3 can accurately trap fine debris, suspended oil particles, and small tea dust in the tea. The upper surface of the slow-flow plate 2 is fixed with multiple sets of vertical convex strips 4. These convex strips 4 are symmetrically distributed on the left and right sides of the corresponding rectangular grooves 11. The height of the convex strips 4 is set to 3mm, and the spacing is evenly distributed.

[0034] The specific working principle and technical advantages of this embodiment are as follows: When the user pours tea, the tea is first poured onto the surface of the slow-flow plate 2 (the slow-flow plate 2 has a large area, so the tea initially poured needs to be pre-poured onto the surface of the slow-flow plate 2, rather than directly poured onto the drain valve 6). The inclined plate can quickly buffer the impact of the tea, preventing the tea from splashing out. Large solid impurities such as tea leaves and tea chunks are rolled smoothly down the inclined slow-flow plate 2 surface under their own gravity to the upper surface of the partition 9 and the area around the drain valve 6. The protrusions 4 on both sides of the plate can form a micro-blocking structure, which effectively intercepts suspended fine tea dust and particulate impurities without affecting the rolling of large impurities, preventing them from accumulating at the drain hole 15 and causing blockage with the flow of tea.

[0035] Meanwhile, during the flow of tea water, the oils, fine organic matter, and suspended impurities contained within can be fully filtered and adsorbed by the high-density filter screen 3 in the rectangular groove 11, significantly reducing the content of organic pollutants entering the water storage tank 8. This reduces the microbial growth base of the water in the water storage tank 8 from the source, slows down the deterioration and fermentation of the water, and significantly reduces the amount of odorous gas generated, achieving the core effect of preventing odor at the source. In addition, the dual filtration structure of the filter screen 3 and the raised strip 4 can always ensure that the leakage hole 15 of the water valve 6 is transparent and unblocked, stably ensuring the water flow efficiency of the water receiving tray and avoiding the problems of water accumulation and poor drainage after long-term use.

[0036] In a further optimized design, the drain valve 6 is precisely positioned directly below the downward-sloping end of the flow buffer plate 2. After the tea water passes through the flow buffer plate 2 for directional guidance and buffering filtration, it can directly converge around the drain valve 6 and quickly seep down, maximizing the flow guiding effect. At the same time, it further prevents local accumulation of tea water and improves the overall drainage, filtration, and purification efficiency.

[0037] Example 3

[0038] refer to Figure 2 , Figures 6 to 10 As shown, the spice storage assembly 10 includes a rectangular box 20, a bottom support float 23, and a top cover 28. The rectangular box 20 is a perforated, sealed spice storage shell, made entirely of lightweight, high-strength ABS plastic, which is waterproof, corrosion-resistant, and non-deformable. The bottom support float 23 is fixedly bonded to the lower end face of the rectangular box 20. The bottom support float 23 is made of high-density closed-cell EVA foam, which has the core characteristics of high buoyancy, low water absorption, lightweight, and water and corrosion resistance. It will not absorb water, increase weight, deform, or break even when fully immersed in water, and can stably support the entire rectangular box 20 to float on the surface of the water in the water tank 8, always keeping the particles 21 isolated from the water.

[0039] The particulate matter 21 is sealed and stored in the internal cavity of the rectangular box 20. Multiple arrays of ventilation holes 22 are evenly opened on the upper left and right side walls of the rectangular box 20. The ventilation holes 22 penetrate the inner and outer walls of the rectangular box 20, serving as channels for the release of fragrance molecules and gas exchange. Vertically arranged inner baffles 24 are installed on the inner walls of the left and right sides of the rectangular box 20. The inner baffles 24 are rotatably hinged to the inner wall of the rectangular box 20 by two sets of upper and lower rotating rods 29, and can be rotated slightly around the rotating rods 29 to open and close. The surface area of ​​the inner baffles 24 completely covers all the ventilation holes 22 on the same side, and in the closed state, all ventilation holes 22 can be completely sealed.

[0040] The upper part of the inner baffle 24 has an integrally formed horizontally extending pull plate 30. The end of the pull plate 30 is fixedly connected to a high-strength waterproof nylon connecting rope 26. The connecting rope 26 goes up around the guide structure and vertically downward through one of the ventilation holes 22. The bottom end is fixedly connected to the float plate 25. The float plate 25 is made of low-density hollow PP plastic material, which is extremely lightweight and has a strong buoyancy. Under normal conditions, it is suspended 1cm above the upper surface of the bottom support float plate 23. Without external force pulling, the inner baffle 24 is in the fully open state, and the tension spring 31 is in the naturally extended state.

[0041] A tension spring 31 is connected between the inner wall of the inner baffle 24 and the inner wall of the rectangular box 20. Under normal conditions, the tension spring 31 is stretched by the gravity of the float 25. The connecting rope 26 pulls the pull plate 30, causing the inner baffle 24 to rotate about the rotating rod 29 and open towards the inside of the rectangular box 20, while the vent 22 remains open.

[0042] A flexible sealing gasket-made top cover 28 is fixedly attached to the outer wall of the inner baffle 24. When the float 25 rises due to water buoyancy, it is lifted, and the connecting spring 26 is no longer pulled by gravity, thus actively releasing the tension on the pull plate 30. When the pull plate 30 is no longer under tension, the inner baffle 24 is reset and held by the tension spring 31, which is in a stretched state, and rotates towards the inner wall of the rectangular box 20 until the top cover 28 is fitted with the vent 22 to achieve a seal, preventing moisture and water from seeping into the box. The rectangular box 20 has integrally formed curved baffles 27 on both the left and right outer walls. The curved baffles 27 have an arc-shaped outward-curving structure, which can effectively block the vent holes 22 and prevent tea water from splashing or dripping into the holes, thus providing double-layer waterproof protection. The curved baffles 27 have small guide holes on their bodies to allow the connecting rope 26 to slide smoothly and guide it, preventing the rope from getting stuck or shifting. The top cover 28 is integrally connected to the upper opening of the rectangular box 20 and can be detached and opened, making it convenient for users to replace the internal particles 21.

[0043] This embodiment possesses advantages in multiple dynamic adaptive working logics and hidden techniques, which are detailed below: 1. Enhanced efficiency through constant suspension and shaking, strengthening aroma diffusion: As tea gradually enters the water tank 8 and the water level slowly rises, the bottom float plate 23, relying on its high buoyancy, drives the entire aroma storage component 10 to float stably above the water surface. It has no direct contact with the water throughout the process, avoiding tea soaking and encapsulating the particles 21, preventing the aroma from being diluted by the water and the activated carbon pores from being blocked by water, ensuring long-term stability of adsorption and aroma diffusion performance. At the same time, the slight water flow fluctuations and air pressure fluctuations generated by the tea water flow will cause the suspended rectangular box 20 to shake slightly. The particles 21 inside the box will then slightly roll and rub, which can actively break the static accumulation state of aroma molecules, allowing aroma molecules to be more active and more evenly diffused from the vent 22. Combined with the exhaust airflow, it achieves efficient aroma diffusion. Compared with static aroma diffusion, the aroma diffusion efficiency is increased by more than 30%, and the aroma diffusion is more uniform.

[0044] 2. Adaptive switching between dry and wet states for long-lasting slow release: When the equipment is idle, or when the water tank 8 is empty or at a very low water level, the float 25, lacking buoyancy support, cannot generate tension due to its own light weight. The tension spring 31 remains extended, and the inner baffle 24 is fully open. However, the bottom trough 7 remains completely sealed. Even with the vent 22 open, only a trace amount of fragrance molecules slowly evaporate. The fragrance molecules continuously accumulate in the sealed chamber with almost no loss, significantly extending the lifespan of fragrance consumables. Compared to traditional open-type fragrance dispersing structures, the consumable usage time can be increased by 2-3 times. Each time water is poured out or the bottom trough 7 is ventilated, the rich fragrance accumulated in the chamber is concentrated and discharged with the airflow, instantly neutralizing and absorbing odors, achieving an intelligent adaptation effect of "fragrance storage when idle and fragrance release when working".

[0045] 3. High-water-level adaptive sealing and upgraded waterproof protection: When a large amount of tea is poured at once, the water level in the storage tank 8 rises rapidly until the upper part of the spice storage component 10 adheres to the bottom surface of the partition 9 and can no longer float. Subsequent tea will overflow the upper surface of the bottom support float 23. At this point, the suspended float 25 contacts the water and quickly gains buoyancy, floating upwards. This loosens the connecting rope 26, stretches the spring 31, and pulls the inner baffle 24, causing it to rotate and close around the rotating rod 29. Ultimately, the inner baffle 24 and the upper cover 28 completely seal all vent holes 22. This adaptive structure can actively seal the aroma dispersing channel when the water level is too high and there is a risk of leakage, preventing a large amount of tea from seeping into the rectangular box 20 through the vent holes 22. It completely protects the particles 21 from being soaked and rendered ineffective by large amounts of water, solving the industry problem of traditional aroma dispersing structures failing when exposed to water and easily losing consumables.

[0046] 4. Precise material matching for bidirectional mechanical effect: This invention achieves precise structural operation through differentiated material matching: the bottom support float 23 has high buoyancy and large load-bearing capacity, responsible for overall suspension; the float 25 is ultra-lightweight and highly sensitive, with minimal self-weight under normal conditions, and will not pull the inner baffle 24 through ropes, ensuring that the vent 22 can be opened normally. When it encounters water, it can quickly generate buoyancy to lift and trigger the sealing action, perfectly realizing the adaptive logic of "always open when there is no water and self-sealing when full of water". The structure does not require electrical control, is purely mechanically linked, has an extremely low failure rate, long service life, and requires no maintenance.

[0047] 5. Additional hidden technical advantages: The outward-curved structure of the curved baffle 27 not only prevents tea from splashing into the water, but also guides the aroma airflow from the vent 22, causing the aroma airflow to flow preferentially towards the air outlet 14, reducing the ineffective retention of aroma in the bottom groove 7 and improving the efficiency of exhaust and aroma dissipation; at the same time, the sealed aroma storage structure can prevent activated carbon from becoming saturated and ineffective due to long-term exposure to air. When idle, the activated carbon is always in a low-loss state, which greatly extends the effective cycle of adsorption and deodorization, achieving a dual long-term effect of deodorization and aroma dissipation.

[0048] In summary, this invention addresses the problem of odor accumulation and fouling in the drip tray by employing a multi-stage filtration and impurity removal system, a one-way sealed ventilation system, an adaptive suspended fragrance system, and a self-sealing waterproof system. This system reduces odor generation at the source, absorbs residual odors during the process, and continuously releases fragrance throughout the entire process. It also boasts multiple advantages, including long consumable lifespan, maintenance-free operation, stable structure, strong adaptability, and convenient operation. It is highly practical and innovative.

[0049] The water receiving tray body 1 is a rectangular box structure. A partition 9 is provided at the bottom of the water receiving tray body 1. A bottom groove 7 is provided below the partition 9. A fragrance storage component 10 is provided in the bottom groove 7. The fragrance storage component 10 stores granules 21, which are a mixture of fragrance and activated carbon. A drain hole 5 is provided on one side of the partition 9. A drain valve 6 is installed in the drain hole 5. An upwardly protruding L-shaped upper plate 12 is integrally provided on the other side of the partition 9. An air outlet groove 14 is provided on the side of the L-shaped upper plate 12.

[0050] When tea is poured into the water receiving tray 1, the solid waste in the tea is trapped in the partition 9 by the drain valve 6, and the liquid enters the bottom tank 7 through the drain valve 6. The gas in the bottom tank 7 is discharged from the vent 14, maintaining the pressure difference between the inside and outside of the bottom tank 7. During the gas discharge process, the activated carbon in the particulate matter 21 adsorbs the odor in the gas, and the fragrance emitted by the spices is discharged with the gas, effectively preventing the water receiving tray 1 from emitting odors and affecting the user.

[0051] Example 4

[0052] refer to Figure 11 As shown in the figure, the bottom groove 7 below the water receiving tray body 1 in this embodiment is a sealed cavity. The bottom of the bottom groove 7 is provided with a drain outlet 32. The bottom of the drain outlet 32 ​​is introduced into the underground drainage trough through a flexible channel, so that the wastewater in the bottom groove 7 can be discharged into the underground drainage trough in real time. In conjunction with the flow buffer plate 2, it can intercept fine debris, suspended oil particles, fine tea dust and other impurities, and prevent fine debris, suspended oil particles, fine tea dust and other impurities from remaining in the bottom groove 7 and causing odor. The odor prevention effect is good.

Claims

1. A water tray capable of removing odors and dispersing fragrance, characterized in that, include: The water receiving tray body (1) is a rectangular box structure. A horizontally divided partition (9) is fixedly installed inside the water receiving tray body (1). The partition (9) divides the inside of the water receiving tray body (1) into an upper tea water filtration chamber and a bottom sealed water storage chamber. The partition (9) forms a bottom groove (7) below. A fragrance storage component (10) is installed in the bottom groove (7) in a pull-out manner. The fragrance storage component (10) stores particulate matter (21) inside. The particulate matter (21) is a uniform mixture of natural plant fragrances and columnar activated carbon. A circular water leakage hole (5) is provided in the center of one side of the partition (9). A water leakage valve (6) is embedded in the water leakage hole (5) to realize solid-liquid separation and one-way flow. An L-shaped upper plate (12) with vertical upward protrusion is integrally formed on the other side of the partition (9). Multiple sets of strip-shaped air outlet grooves (14) are evenly opened on the vertical side of the L-shaped upper plate (12). The air outlet grooves (14) are channels for gas exchange inside and outside the bottom groove (7). The bottom groove (7) is equipped with an open water tank (8) that is horizontally pulled out, and the spice storage component (10) is suspended inside the water tank (8). An inclined flow-slowing plate (2) is fixedly installed in the upper cavity of the water receiving tray body (1). The flow-slowing plate (2) has multiple sets of rectangular grooves (11) on its body. A filter screen (3) is embedded in the rectangular grooves (11). Multiple vertical protrusions (4) are provided on the upper surface of the flow-slowing plate (2).

2. The water tray for removing odors and dispersing fragrance according to claim 1, characterized in that: The annular valve body of the leak valve (6) has multiple sets of circular leak holes (15) arranged in a circular array. The bottom surface of the leak valve (6) is provided with a bottom cover plate (19). A cylindrical telescopic rod (18) is fixed on the upper surface of the bottom cover plate (19). The bottom surface of the leak valve (6) is provided with a telescopic groove (16). A spring (17) is fixedly connected to the top of the telescopic groove (16). The bottom end of the spring (17) is fixedly connected to the top end of the telescopic rod (18). The spring (17) is normally kept in a slightly compressed state.

3. A water tray for removing odors and dispersing fragrance according to claim 1, characterized in that: The opening of the air outlet groove (14) connected to the upper chamber is equipped with a flexible movable cover plate (13). The upper edge of the movable cover plate (13) is fixedly attached to the L-shaped upper plate (12), and the other three sides are free movable ends. The movable cover plate (13) flips open and closes with the change of air pressure, and normally it is attached to and seals the air outlet groove (14).

4. A water tray for removing odors and dispersing fragrance according to claim 1, characterized in that: The angle of inclination of the flow buffer (2) is 15°-20°. The high end of the flow buffer (2) is connected to the inner wall of the water receiving tray body (1) by a detachable buckle, and the low end is directly above the water leakage valve (6).

5. A water tray for removing odors and dispersing fragrance according to claim 1, characterized in that: The spice storage assembly (10) includes a rectangular box (20), a bottom support float (23) and a top cover (28). The bottom support float (23) is fixed to the bottom of the rectangular box (20) and is made of high-density closed-cell EVA foam. The rectangular box (20) has multiple sets of ventilation holes (22) on its two side walls, and the inner wall of the rectangular box (20) is hinged with an inner baffle (24) that blocks the ventilation holes (22) by a rotating rod (29).

6. A water tray for removing odors and dispersing fragrance according to claim 5, characterized in that: The inner baffle (24) has an integrally formed pull plate (30) at the upper end, and the pull plate (30) is connected to a high-strength waterproof nylon connecting rope (26). The bottom end of the connecting rope (26) is fixedly connected to a low-density hollow PP material float plate (25). A tension spring (31) is fixedly connected between the inner baffle (24) and the inner wall of the rectangular box (20), and a top cover plate (28) made of flexible sealing gasket is attached and fixed to the outer side of the inner baffle (24).

7. A water tray for removing odors and dispersing fragrance according to claim 5, characterized in that: The rectangular box (20) has an integrally formed curved baffle (27) with an upward and outward curve on both sides of its outer wall. The curved baffle (27) has a guide hole for the connecting rope (26) to slide. The upper cover plate (28) can be detachably engaged with the upper opening of the rectangular box (20).

8. A water tray for removing odors and dispersing fragrance according to claim 1, characterized in that: The ratio of natural plant fragrance to columnar activated carbon in the particulate matter (21) is 1:2.

Images