Low-temperature and high-humidity disinfecting and slow-thawing equipment for frozen meat

Abstract

The utility model provides frozen meat low-temperature high-humidity disinfection slow-thawing equipment which comprises a slow-thawing chamber, an air conditioning device is arranged in the slow-thawing chamber, a telescopic piece is located at the top end of the slow-thawing chamber and connected with the slow-thawing chamber through a connecting piece, an end cover is fixedly connected with the output end of the telescopic piece, and the end cover is fixedly connected with the output end of the telescopic piece. The utility model relates to the technical field of food processing, the hanging piece bearing frozen meat is installed on the outer wall of the supporting rod, the output end of the telescopic piece shrinks to drive the end cover to move, the end cover drives the bearing base to move into the inner cavity of the slow-thawing chamber, the end cover seals the opening of the slow-thawing chamber, and the slow-thawing chamber is arranged on the outer wall of the end cover. The thawed frozen meat moves out of the cavity of the slow thawing chamber, so that a worker does not need to load and unload the frozen meat in a low-temperature environment of the slow thawing chamber, and the influence of the limited space of the slow thawing chamber on the operation of the worker is reduced.

Description

Technical Field

[0001] This utility model relates to the field of food processing technology, and in particular to a low-temperature, high-humidity sterilization and thawing device for frozen meat. Background Technology

[0002] The low-temperature, high-humidity disinfection and thawing equipment for frozen meat is a specialized food processing device for thawing frozen meat. The thawing process is as follows: Heating: At the start of thawing, an air conditioning unit heats the thawing chamber to 28-30℃ for 3-4 hours. Cooling: The air conditioning unit lowers the chamber temperature to 15-18℃, maintaining the partially thawed meat products at a preservation temperature to ensure their freshness. Atomization: An ultrasonic vibration device vibrates the water in the tank into mist, which is then introduced into the thawing chamber through a mist pipeline, allowing the frozen meat products to thaw. Disinfection: An ozone generator produces ozone, which enters the thawing chamber and adheres to the surface of the meat products, achieving a disinfection effect. The system automatically shuts off after 1-2 hours of operation.

[0003] Frozen meat needs to be manually loaded and unloaded into the thawing chamber. After the frozen meat thaws, the temperature of the thawing chamber drops, making it difficult for staff to enter. The limited operating space in the thawing chamber also affects the efficiency of the staff. Utility Model Content

[0004] The purpose of this invention is to provide a low-temperature, high-humidity disinfection and aging device for frozen meat, which solves the problem of limited operating space in the aging chamber affecting the efficiency of workers.

[0005] This utility model provides a low-temperature, high-humidity disinfection and aging device for frozen meat, including an aging chamber equipped with an air conditioning unit and a loading and unloading assembly for quickly loading and unloading meat from the interior of the aging chamber.

[0006] The loading and unloading assembly includes a telescopic component, a connecting component, an end cap, a bearing base, a support rod, and a suspension component;

[0007] The telescopic component is located at the top of the thawing chamber. The telescopic component is connected to the thawing chamber via the connector. The end cap is fixedly connected to the output end of the telescopic component and is used to close the opening of the thawing chamber. The bearing base is fixedly connected to the bottom end of the end cap. The support rod is fixedly connected to the limiting groove of the end cap. The suspension component is connected to the support rod and is used to support the frozen meat.

[0008] Preferably, the suspension component includes a fixing ring, a hook, a connecting frame, and a mesh tube;

[0009] The fixing ring is located on the outer periphery of the support rod, and a pin is provided in the fixing ring. The fixing ring is connected to the support rod through the pin. The top end of the hook is connected to the fixing ring. The two protruding rods at both ends of the connecting frame are located in the grooves of the hook. The top end of the mesh cylinder is connected to the connecting frame. The inner cavity of the mesh cylinder is used to store frozen meat.

[0010] Preferably, the top of the support base is provided with a filter plate, which is used to filter the liquid after the frozen meat has melted.

[0011] Preferably, a sealing plug is provided in the drain outlet of the support base, and the sealing plug is used to control the opening and closing of the drain outlet of the support base.

[0012] Preferably, the connector includes a clamp and a positioning pin;

[0013] The clamp and the telescopic component are fixedly connected, and the clamp is connected to the easing chamber through the positioning pin.

[0014] Preferably, a sterilization component is installed in the inner cavity of the thawing chamber, the sterilization component being used to sterilize the thawed frozen meat;

[0015] The disinfection assembly includes an ultraviolet lamp and a locking mechanism;

[0016] The ultraviolet lamp is used to sterilize the thawed frozen meat, and the ultraviolet lamp is connected to the thawing chamber through the locking member.

[0017] Preferably, the locking element includes a U-shaped bracket and a bolt;

[0018] The U-shaped frame is connected to the ultraviolet lamp, and the U-shaped frame is connected to the aging chamber via bolts.

[0019] Preferably, the telescopic component is a cylinder.

[0020] Preferably, a roller is hinged to the bottom end of the end cap, and the roller is used to drive the end cap to move.

[0021] Preferably, the top of the easing chamber is provided with an atomizing tube, the air outlet of the atomizing tube is connected to an air guide plate, and the air guide plate is located in the cavity of the easing chamber.

[0022] This utility model provides a low-temperature, high-humidity sterilization and aging device for frozen meat:

[0023] By using telescopic components, connectors, end caps, load-bearing bases, support rods, and suspension components in combination, the suspension component carrying frozen meat is installed on the outer wall of the support rod. The output end of the telescopic component retracts, causing the end cap to move. The end cap then moves the load-bearing base into the inner cavity of the thawing chamber. The end cap seals the opening of the thawing chamber. The temperature of the thawing chamber is controlled by an air conditioning unit to thaw the frozen meat. After thawing, the frozen meat is moved out of the cavity of the thawing chamber. This eliminates the need for workers to load and unload the frozen meat in the low-temperature environment of the thawing chamber, reducing the impact of the limited space of the thawing chamber on workers' operations. Attached Figure Description

[0024] To more clearly illustrate the specific embodiments of this utility model or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this utility model. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0025] Figure 1 This is a schematic diagram of the structure of this utility model;

[0026] Figure 2 This is a structural schematic diagram of the telescopic component, clamp, and positioning pin in this utility model;

[0027] Figure 3 This is a schematic diagram of the structure of the fixing ring, hook, connecting frame, and mesh tube in this utility model;

[0028] Figure 4 This is a schematic diagram of the structure of the support base, filter plate, and sealing plug in this utility model;

[0029] Figure 5 This is a schematic diagram of the structure of the saturation chamber, air conditioning device, atomizing pipe, and air guide plate in this utility model;

[0030] Figure 6 This is a structural diagram of the ultraviolet lamp, U-shaped frame, and bolts in this utility model.

[0031] Explanation of reference numerals in the attached figures:

[0032] 1-Slowing chamber, 11-Air conditioning unit, 12-Atomizing tube, 121-Air guide plate, 2-Loading and unloading assembly, 21-Telescopic component, 22-Connector, 221-Clamp, 222-Positioning pin, 23-End cap, 231-Roller, 24-Bearing base, 241-Filter plate, 242-Sealing plug, 25-Support rod, 26-Suspension component, 261-Fixing ring, 261a-Pin, 262-Hook, 263-Connecting frame, 264-Net cylinder, 3-Disinfection assembly, 31-Ultraviolet lamp, 32-Locking component, 321-U-shaped frame, 322-Bolt. Detailed Implementation

[0033] The technical solution of this utility model will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of this utility model, not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model.

[0034] In the description of this utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0035] In the description of this utility model, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the stated features. In the description of this utility model, "a plurality of" means two or more, unless otherwise explicitly specified. Furthermore, the terms "installed," "connected," and "linked" should be interpreted broadly; for example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0036] In this embodiment, as Figure 1 and Figure 2As shown, a low-temperature, high-humidity disinfection and thawing device for frozen meat includes a thawing chamber 1, an air conditioning unit 11 installed in the thawing chamber 1, and a loading and unloading assembly 2 installed in the thawing chamber 1. The loading and unloading assembly 2 is used to quickly load and unload meat in the inner cavity of the thawing chamber 1. The loading and unloading assembly 2 includes a telescopic component 21, a connecting component 22, an end cap 23, a bearing base 24, a support rod 25, and a suspension component 26. The telescopic component 21 is located at the top of the thawing chamber 1 and is connected to the thawing chamber 1 through the connecting component 22. The end cap 23 is fixedly connected to the output end of the telescopic component 21 and is used to close the opening of the thawing chamber 1. The bearing base 24 is fixedly connected to the bottom end of the end cap 23. The support rod 25 is fixedly connected in the limiting groove of the end cap 23. The suspension component 26 is connected to the support rod 25 and is used to support the frozen meat.

[0037] Therefore, the suspension component 26 carrying frozen meat is installed on the outer wall of the support rod 25. Then, the telescopic component 21 is activated. The output end of the telescopic component 21 retracts, causing the end cap 23 to move. The end cap 23 moves the supporting base 24 into the inner cavity of the thawing chamber 1. The end cap 23 seals the opening of the thawing chamber 1. The temperature of the thawing chamber 1 is controlled by the air conditioning device 11 to thaw the frozen meat. After thawing, the thawed frozen meat is moved out of the cavity of the thawing chamber 1 by extending the output end of the telescopic component 21. This eliminates the need for staff to load and unload the frozen meat in the low-temperature environment of the thawing chamber 1, reducing the impact of the limited space of the thawing chamber 1 on staff operations.

[0038] Specifically, there are two telescopic components 21 located on the top of the slowing chamber 1, the end cap 23 is adapted to the feed inlet of the slowing chamber 1, there are three support rods 25, the support rods 25 are rectangular prisms, and the number of support rods 25 used is not specifically limited, and the bearing base 24 has a cavity machined in it.

[0039] In some embodiments, such as Figure 3 As shown, the suspension component 26 includes a fixing ring 261, a hook 262, a connecting frame 263, and a mesh tube 264. The fixing ring 261 is located on the outer periphery of the support rod 25. A pin 261a is disposed in the fixing ring 261. The fixing ring 261 is connected to the support rod 25 through the pin 261a. The top end of the hook 262 is connected to the fixing ring 261. The two protruding rods at both ends of the connecting frame 263 are located in the grooves of the hook 262. The top end of the mesh tube 264 is connected to the connecting frame 263. The inner cavity of the mesh tube 264 is used to store frozen meat.

[0040] Specifically, the fixing ring 261 is machined with a through groove that matches the support rod 25, and the two ends of the connecting frame 263 are machined with protruding rods that match the hook 262. The opening design of the hook 262 makes it easy to put on and take off the connecting frame 263. The surface of the mesh cylinder 264 is machined with through holes to facilitate the exchange of hot air and frozen meat in the thawing chamber 1, and at the same time facilitate the seepage of blood from the thawed frozen meat.

[0041] In some embodiments, such as Figure 4 As shown, a filter plate 241 is provided on the top of the support base 24. The filter plate 241 is used to filter the liquid after the frozen meat melts.

[0042] Specifically, the filter plate 241 is located at the top of the support base 24. The filter plate 241 is used to prevent solid impurities in the liquid generated after the frozen meat melts from entering the support base 24.

[0043] In some embodiments, such as Figure 4 As shown, a sealing plug 242 is provided in the drain outlet of the support base 24, and the sealing plug 242 is used to control the opening and closing of the drain outlet of the support base 24.

[0044] Specifically, there are two drain outlets, and two sealing plugs 242 are matched with the drain outlets. Opening the sealing plugs 242 will drain the liquid generated after the frozen meat retained in the support base 24 melts.

[0045] In some embodiments, such as Figure 2 As shown, the connector 22 includes a clamp 221 and a positioning pin 222. The clamp 221 is fixedly connected to the telescopic member 21, and the clamp 221 is connected to the easing chamber 1 through the positioning pin 222.

[0046] Specifically, each telescopic component 21 is provided with two clamps 221 on its outer periphery. The clamps 221 are connected to the top of the easing chamber 1 through positioning pins 222. In addition, the telescopic component 21 and the easing chamber 1 can also be fixed by other connection structures.

[0047] In some embodiments, such as Figure 6 As shown, a disinfection component 3 is installed in the inner cavity of the thawing chamber 1. The disinfection component 3 is used to disinfect the thawed frozen meat. The disinfection component 3 includes an ultraviolet lamp 31 and a locking member 32. The ultraviolet lamp 31 is used to sterilize the thawed frozen meat. The ultraviolet lamp 31 is connected to the thawing chamber 1 through the locking member 32.

[0048] Specifically, the model of the ultraviolet lamp 31 is C21SJ-TD04, with an operating temperature range of -10℃ to +40℃. Multiple ultraviolet lamps 31 are provided, and the ultraviolet lamps 31 are located in the gaps of adjacent mesh cylinders 264 to increase the sterilization effect.

[0049] In some embodiments, such as Figure 6 As shown, the locking component 32 includes a U-shaped frame 321 and a bolt 322. The U-shaped frame 321 is connected to the ultraviolet lamp 31, and the U-shaped frame 321 is connected to the easing chamber 1 by the bolt 322.

[0050] The U-shaped frame 321 has mounting holes that are compatible with the ultraviolet lamp 31, and the bolts 322 are used to fix the U-shaped frame 321 in the installation position in the aging chamber 1.

[0051] In some embodiments, such as Figure 4 As shown, the telescopic component 21 is a cylinder.

[0052] The telescopic component 21 adopts a cylinder design, which facilitates the control of the opening and closing between the end cap 23 and the easing chamber 1. The telescopic component 21 can also be replaced by other telescopic structures.

[0053] In some embodiments, such as Figure 3 As shown, a roller 231 is hinged to the bottom end of the end cap 23, and the roller 231 is used to drive the end cap 23 to move.

[0054] Two rollers 231 are provided at the bottom of the end cap 23. The rollers 231 and the bottom surface are subjected to rolling friction to facilitate the movement of the end cap 23.

[0055] In some embodiments, such as Figure 5 As shown, an atomizing tube 12 is arranged on the top of the easing chamber 1, and the air outlet of the atomizing tube 12 is connected to an air guide plate 121, which is located in the cavity of the easing chamber 1.

[0056] It should be noted that the air inlet of the atomizing tube 12 is connected to an external ultrasonic vibration device to input the mist into the thawing chamber 1, so that the frozen meat products can enter the thawing process. Air outlets are provided around the air guide plate 121, which is used to expand the diffusion direction of the mist.

[0057] The working principle of this application is illustrated below with a preferred embodiment:

[0058] The ultraviolet lamps 31 are evenly installed in the limiting grooves of the U-shaped frame 321. The U-shaped frame 321 is installed in the inner cavity of the slowing chamber 1 using bolts 322. Then, the fixing rings 261 are inserted into the outer periphery of the support rod 25, and the two fixing rings 261 are fixed in position on the support rod 25 using pins 261a. The protruding rods at both ends of the connecting frame 263 are secured to the hooks 262. The frozen meat is placed in the mesh cylinder 264 at the bottom of the connecting frame 263. Then, the telescopic component 21 is activated. The output end of the telescopic component 21 retracts, causing the end cap 23 to move. The end cap 23 causes the bearing base 24 to move into the inner cavity of the slowing chamber 1, and the end cap 23 closes the opening of the slowing chamber 1. The temperature of the thawing chamber 1 is controlled by the air conditioning unit 11 to thaw the frozen meat. During the thawing process, the ultraviolet lamp 31 disinfects the cavity of the thawing chamber 1. External mist is introduced into the thawing chamber 1 through the atomizing pipe 12 and the air guide plate 121, so that the frozen meat products enter the thawing process. The liquid produced by the frozen meat falls onto the filter plate 241. After being filtered by the filter plate 241, the liquid is stored in the support base 24. After thawing is completed, the thawed frozen meat is moved to the outside of the cavity of the thawing chamber 1 by extending the output end of the telescopic component 21. The staff can load and unload the frozen meat outside the thawing chamber 1, reducing the impact of the limited space of the thawing chamber 1 on the staff's operation.

[0059] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model, and are not intended to limit it. Although the utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this utility model.

Claims

1. A low-temperature, high-humidity sterilization and aging device for frozen meat, comprising an aging chamber (1), wherein an air conditioning unit (11) is provided in the aging chamber (1), characterized in that, The slow-release chamber (1) is equipped with a loading and unloading assembly (2), which is used to quickly load and unload meat in the cavity of the slow-release chamber (1). The loading and unloading assembly (2) includes a telescopic component (21), a connecting component (22), an end cap (23), a bearing base (24), a support rod (25), and a suspension component (26); The telescopic component (21) is located at the top of the thawing chamber (1). The telescopic component (21) is connected to the thawing chamber (1) through the connector (22). The end cap (23) is fixedly connected to the output end of the telescopic component (21). The end cap (23) is used to close the opening of the thawing chamber (1). The bearing base (24) is fixedly connected to the bottom end of the end cap (23). The support rod (25) is fixedly connected in the limiting groove of the end cap (23). The suspension component (26) is connected to the support rod (25). The suspension component (26) is used to support the frozen meat.

2. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The suspension component (26) includes a fixing ring (261), a hook (262), a connecting frame (263), and a mesh tube (264); The fixing ring (261) is located on the outer periphery of the support rod (25). A pin (261a) is disposed in the fixing ring (261). The fixing ring (261) is connected to the support rod (25) through the pin (261a). The top end of the hook (262) is connected to the fixing ring (261). The two protruding rods at both ends of the connecting frame (263) are located in the groove of the hook (262). The top end of the mesh cylinder (264) is connected to the connecting frame (263). The inner cavity of the mesh cylinder (264) is used to store frozen meat.

3. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 2, characterized in that, The top of the support base (24) is provided with a filter plate (241), which is used to filter the liquid after the frozen meat has melted.

4. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, A sealing plug (242) is provided in the drain outlet of the support base (24), and the sealing plug (242) is used to control the opening and closing of the drain outlet of the support base (24).

5. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The connector (22) includes a clamp (221) and a positioning pin (222); The clamp (221) and the telescopic component (21) are fixedly connected, and the clamp (221) is connected to the easing chamber (1) through the positioning pin (222).

6. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The thawing chamber (1) is equipped with a disinfection component (3), which is used to disinfect the thawed frozen meat. The disinfection component (3) includes an ultraviolet lamp (31) and a locking element (32); The ultraviolet lamp (31) is used to sterilize the thawed frozen meat. The ultraviolet lamp (31) is connected to the thawing chamber (1) through the locking member (32).

7. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 6, characterized in that, The locking element (32) includes a U-shaped bracket (321) and a bolt (322); The U-shaped frame (321) is connected to the ultraviolet lamp (31), and the U-shaped frame (321) is connected to the easing chamber (1) by the bolt (322).

8. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The telescopic component (21) is a cylinder.

9. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The bottom end of the end cap (23) is hinged with a roller (231), which is used to drive the end cap (23) to move.

10. The low-temperature, high-humidity disinfection and thawing equipment for frozen meat according to claim 1, characterized in that, The top of the easing chamber (1) is provided with an atomizing tube (12), and the outlet end of the atomizing tube (12) is connected to an air guide plate (121), which is located in the cavity of the easing chamber (1).

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