Vacuum low-temperature fresh-keeping treatment device for meat products

Abstract

The utility model relates to the technical field of vacuum low-temperature fresh-keeping, and discloses a vacuum low-temperature fresh-keeping treatment device for meat products, which comprises a cabinet body, the top of the cabinet body is fixedly connected with a low-temperature control mechanism, the interior of the cabinet body is fixedly connected with a sealing mechanism, the interior of the sealing mechanism is fixedly connected with a placing mechanism, and the placing mechanism is fixedly connected with the cabinet body. The interior of the cabinet body is fixedly connected with a cleaning mechanism, the cleaning mechanism comprises an electric sliding rail, the interior of the electric sliding rail is slidably connected with a sliding block, the outer side of the sliding block is slidably connected with a cleaning plate, the inner side of the cleaning plate is fixedly connected with a connecting assembly, and the connecting assembly comprises a connecting plate. The outer side of the connecting plate is fixedly connected to the inner side of the cleaning plate. Compared with manual cleaning, the inner container cleaning device is more efficient, saves manpower and time, improves cleaning efficiency, and can complete cleaning work more comprehensively and quickly especially for some large inner containers or inner containers with complex structures.

Description

Technical Field

[0001] This utility model relates to the field of vacuum low-temperature preservation technology, and in particular to a vacuum low-temperature preservation treatment device for meat products. Background Technology

[0002] Meat products are made from livestock and poultry meat through various processing techniques. They are used in daily diets, snack foods, catering industries, and gifts. They have the advantages of being nutritious, convenient to eat, having a unique flavor, and extending shelf life. Vacuum low-temperature preservation devices play a significant role in the preservation and quality maintenance of meat products by inhibiting microbial growth, slowing down oxidation reactions, maintaining freshness and taste, and facilitating storage and transportation.

[0003] A search revealed Chinese Patent Publication No. CN221449713U, which discloses a vacuum low-temperature preservation treatment device. The device includes a cabinet with a door hinged to one side. The cabinet contains two sections: a storage area and a refrigeration area. A vacuum pump is activated to extract air from the cabinet through a vacuum tube, creating a vacuum environment. An ultraviolet (UV) germicidal lamp sterilizes the food in the storage area, while a lighting lamp provides illumination for easy observation and operation. As the door gradually closes, a baffle presses against a pressure block, and a pressure contact plate gradually approaches a load-bearing contact plate. When the pressure contact plate contacts the load-bearing contact plate, the UV germicidal lamp is activated. When the door is opened, the pressure contact plate disconnects from the load-bearing contact plate, and the UV germicidal lamp is deactivated, resulting in greater energy efficiency and safety. By creating a vacuum environment and utilizing UV sterilization, air cooling, and activated carbon adsorption, the device effectively extends the shelf life of food while maintaining its quality and nutritional value.

[0004] The beneficial effects mentioned in the above patent specification are that "the pressure contact 1303, the load-bearing contact 1304 and the ultraviolet germicidal lamp 5 are electrofused together. When the pressure contact 1303 contacts the load-bearing contact 1304, the ultraviolet germicidal lamp 5 is turned on, which can sterilize the food in the storage area. The pressure contact 1303 is located inside the connecting spring 1302. When the door 2 is closed, the pressure contact 1303 and the load-bearing contact 1304 are in contact. When the door 2 is opened, the pressure contact 1303 and the load-bearing contact 1304 are disconnected, and the ultraviolet germicidal lamp 5 is turned off. This is more energy-efficient and safer. The adsorption box 8 contains activated carbon bags to adsorb odors in the box 1, which is convenient for food preservation. The port of the vacuum tube 401 is located directly above the adsorption box 8. When the vacuum pump 4 is started, the box 1 can be vacuumed through the vacuum tube 401." While the aforementioned patent can achieve low-temperature preservation of the contents inside the device, it cannot achieve automatic cleaning of the inside of the device. Therefore, a vacuum low-temperature preservation treatment device for meat products is proposed to solve the above problems. Utility Model Content

[0005] To overcome the above shortcomings, this utility model provides a vacuum low-temperature preservation treatment device for meat products, which aims to improve the problem that existing technologies cannot automatically clean the inside of the device.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A vacuum low-temperature preservation treatment device for meat products includes a cabinet, a low-temperature control mechanism fixedly connected to the top of the cabinet, a sealing mechanism fixedly connected to the inside of the cabinet, a placement mechanism fixedly connected to the inside of the sealing mechanism, and a cleaning mechanism fixedly connected to the inside of the cabinet.

[0008] The cleaning mechanism includes an electric slide rail, a sliding block is slidably connected inside the electric slide rail, a cleaning plate is slidably connected outside the sliding block, and a connecting component is fixedly connected inside the cleaning plate.

[0009] The above solution works as follows: During operation, the low-temperature control mechanism regulates the internal temperature of the cabinet, the sealing mechanism ensures the cabinet is sealed to reduce air contact with meat products, and the placement mechanism holds the meat products. When cleaning is required, the cleaning mechanism is activated to remove residual impurities from the inside of the device. All mechanisms work together to achieve vacuum low-temperature preservation of meat products and equipment maintenance. When the cleaning operation is started, the electric slide rail is powered on and drives the sliding block to slide along the track. The cleaning plate connected to the outside of the sliding block moves accordingly to clean the inside of the cabinet, scraping up and carrying away impurities. The connecting components can be easily disassembled when the cleaning plate needs maintenance or replacement, ensuring the continuous and stable operation of the cleaning mechanism.

[0010] As a further description of the above technical solution:

[0011] The connecting assembly includes a connecting plate, the outer side of which is fixedly connected to the inner side of the cleaning plate, and a limiting plate is rotatably connected to the top of the connecting assembly. A spring is fixedly connected inside the limiting plate.

[0012] The above solution allows for the following: When the cleaning plate needs to be disassembled, press the limiting plate, the second spring contracts under pressure, the limiting plate rotates, and the cleaning plate is separated from the parts. During installation, align the cleaning plate with the position, release the limiting plate, the second spring rebounds, the limiting plate locks in place, and the cleaning plate is securely connected with the connecting plate, achieving quick and convenient installation and disassembly, and ensuring the smooth progress of cleaning work.

[0013] As a further description of the above technical solution:

[0014] The low-temperature control mechanism includes a compressor, one end of which is fixedly connected to an evaporator, and the outside of the evaporator is fixedly connected to a condenser;

[0015] The above scheme works as follows: the compressor starts, compressing the low-temperature, low-pressure refrigerant into a high-temperature, high-pressure state and sending it to the condenser. The condenser dissipates heat, causing the refrigerant to liquefy. When passing through the evaporator, the liquid refrigerant quickly vaporizes and absorbs heat, lowering the temperature inside the cabinet. Through this cycle, a stable low-temperature environment is created for meat products, achieving efficient preservation.

[0016] As a further description of the above technical solution:

[0017] The sealing mechanism includes a vacuum pump, and two cabinet doors are rotatably connected to the front end of the cabinet. Sealing rings are fixedly connected to the inner sides of the two cabinet doors, and an inner liner is fixedly connected to the inside of the cabinet.

[0018] The above method involves placing the meat products in the inner liner and closing the cabinet door. The sealing ring fits the cabinet body and the inner liner to form a preliminary seal. The vacuum pump is then activated to quickly extract the air from the inner liner, reducing the internal air pressure and creating a vacuum environment. This reduces the contact between oxygen and the meat products, further enhancing the sealing and preservation effect and preventing outside air from entering and affecting the quality of the meat products.

[0019] As a further description of the above technical solution:

[0020] The placement mechanism includes a placement plate, with two connecting rods slidably connected inside the placement plate. Two sliding rods are fixedly connected to the outer sides of each of the two connecting rods, and a spring is fixedly connected to the inner side of each sliding rod.

[0021] With the above solution: when placing meat products, pull the connecting rod to drive the sliding rod to overcome the spring force and disengage from the preset limit hole, thus adjusting the position of the placement plate. Release the connecting rod, the spring returns to its original position, and push the sliding rod into the limit hole to fix the placement plate. This allows for flexible adjustment of the placement space according to the size and quantity of meat products, making placement convenient.

[0022] As a further description of the above technical solution:

[0023] The inner liner is fixedly connected to a partition plate, and multiple holes are opened on both sides of the partition plate;

[0024] With the above solution: when adjusting the position of the placement plate, the sliding rod on the placement plate can slide out from the holes on both sides of the partition plate and move without restriction. When the sliding rod reaches the appropriate position, it slides into the hole under the action of the spring to fix the placement plate. The partition plate and its holes cooperate with the placement mechanism to make the position adjustment of the placement plate more accurate and facilitate the classification and storage of meat products.

[0025] As a further description of the above technical solution:

[0026] The inner liner has multiple holes inside, and the end of the sliding rod away from the spring is slidably connected to the inside of the holes;

[0027] With the above solution: when the position of the placement plate needs to be adjusted, pull the connecting rod, and the sliding rod will be pulled out from the inner liner hole, releasing the restriction on the placement plate. The placement plate can be moved as needed. Once it is moved to the ideal position, release the connecting rod. Under the action of the spring, the sliding rod will slide back into the hole and lock firmly, thereby fixing the placement plate and ensuring its stable support for meat products.

[0028] As a further description of the above technical solution:

[0029] One side of the placement plate is slidably connected to the outside of the partition plate, and the end of the placement plate away from the partition plate is slidably connected to the inside of the inner liner;

[0030] The above solution features a sliding design on both sides of the placement plate, allowing for flexible position adjustment. Pulling the connecting rod causes the sliding rod to disengage from the hole, and the placement plate slides smoothly along the partition plate on one side and along the inner wall of the inner liner on the other. Once in the appropriate position, releasing the connecting rod causes the sliding rod to re-engage into the hole, securing the placement plate and meeting the placement needs of different meat products. The operation is convenient and efficient.

[0031] This utility model has the following beneficial effects:

[0032] 1. In this utility model, the electric slide rail drives the sliding block, the sliding block drives the connecting plate, and the connecting plate drives the cleaning plate, thereby cleaning the inside of the inner liner. The automatic operation of the electric slide rail can quickly move the cleaning plate inside the inner liner, which is more efficient than manual cleaning, saves manpower and time, and improves cleaning efficiency. Especially for some larger or more complex inner liners, it can complete the cleaning work more comprehensively and quickly.

[0033] 2. In this utility model, by using a placement plate in conjunction with a sliding rod, and the sliding rod in conjunction with a spring and a connecting rod, the internal space of the inner liner can be adjusted. The position and spacing of the placement plate can be flexibly adjusted according to different types and sizes of meat products, so that the space of the inner liner can be fully utilized. For larger pieces of meat or whole poultry, the spacing of the placement plates can be increased, while for smaller sausages, meatballs, etc., the spacing can be decreased, and multiple layers can be placed to improve space utilization. Attached Figure Description

[0034] Figure 1 This is a three-dimensional schematic diagram of a vacuum low-temperature preservation treatment device for meat products proposed in this utility model;

[0035] Figure 2 This is a schematic diagram of the structure of the placement plate of a vacuum low-temperature preservation treatment device for meat products proposed in this utility model;

[0036] Figure 3 This is a schematic diagram of the inner liner of a vacuum low-temperature preservation device for meat products proposed in this utility model;

[0037] Figure 4 for Figure 3 Enlarged view of point A in the middle;

[0038] Figure 5 for Figure 3 Enlarged view of point B in the middle.

[0039] Legend:

[0040] 1. Cabinet; 2. Low-temperature control mechanism; 201. Compressor; 202. Evaporator; 203. Condenser; 3. Sealing mechanism; 301. Vacuum pump; 302. Cabinet door; 303. Sealing ring; 304. Inner liner; 305. Divider plate; 4. Placement mechanism; 401. Placement plate; 402. Sliding rod; 403. Spring 1; 404. Hole; 405. Connecting rod; 5. Cleaning mechanism; 501. Electric slide rail; 502. Sliding block; 503. Cleaning plate; 504. Connecting assembly; 5041. Connecting plate; 5042. Limiting plate; 5043. Spring 2. Detailed Implementation

[0041] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0042] Reference Figure 1 , Figure 3 and Figure 5 This utility model provides an embodiment of a vacuum low-temperature preservation device for meat products, comprising a cabinet 1. The cabinet 1 is made of high-strength metal material, possessing good stability and providing a reliable support frame for the internal mechanisms. A low-temperature control mechanism 2 is fixedly connected to the top of the cabinet 1, which precisely regulates the temperature to ensure that the interior of the cabinet 1 is always maintained at a low-temperature environment suitable for meat product preservation. A sealing mechanism 3 is fixedly connected inside the cabinet 1, which effectively blocks outside air, ensuring a stable vacuum environment inside the cabinet 1 and preventing the meat products from oxidizing and deteriorating. A placement mechanism 4 is fixedly connected inside the sealing mechanism 3, which is flexible and can be adjusted according to the different sizes and quantities of meat products, providing sufficient and suitable placement space for the meat products. A cleaning mechanism 5 is fixedly connected inside the cabinet 1, which periodically cleans the interior of the cabinet 1.

[0043] Specifically, the cabinet 1 has a robust structure, providing a solid foundation for all internal mechanisms. The low-temperature control mechanism 2 at the top uses precision sensors to monitor in real time and intelligently adjust the refrigeration components, ensuring that the temperature inside the cabinet 1 is precisely and constantly maintained within the appropriate low-temperature range for meat product preservation, thus maximizing the inhibition of microbial growth. The sealing mechanism 3 operates efficiently, with the vacuum pump 301 rapidly extracting air. Combined with the tightly sealed structure at the cabinet door 302, it maintains the internal vacuum for a long time, preventing the infiltration of outside air and effectively delaying the oxidation of meat products. The placement mechanism 4 inside the sealing mechanism 3 is extremely flexible. By pulling the connecting rod 405, the spacing of the placement plate 401 can be flexibly adjusted according to the size and quantity of meat products to adapt to different storage needs. The cleaning mechanism 5 starts on a timer, with the electric slide rail 501 driving the cleaning plate 503 to thoroughly clean every corner of the cabinet 1, ensuring the stable operation of the equipment.

[0044] The cleaning mechanism 5 includes an electric slide rail 501, which operates smoothly and can precisely control the movement trajectory and speed of the sliding block 502. The sliding block 502 is slidably connected inside the electric slide rail 501. Driven by the electric slide rail 501, the sliding block 502 slides flexibly and stably, providing power support for the movement of the cleaning plate 503. The cleaning plate 503 is slidably connected to the outside of the sliding block 502. Driven by the sliding block 502, the cleaning plate 503 thoroughly cleans every corner inside the cabinet 1, effectively removing residual impurities. The inner side of the cleaning plate 503 is fixedly connected to a connecting component 504, which facilitates the installation and removal of the cleaning plate 503, making it easy to maintain and replace the cleaning plate 503.

[0045] Specifically, in the cleaning mechanism 5, the electric slide rail 501 is equipped with an advanced intelligent control device, which can precisely control the running trajectory of the sliding block 502 according to a preset program. It can perfectly execute both straight back and forth movement and specific curved movement. The speed can also be flexibly adjusted within a wide range according to the cleaning needs. Driven by the electric slide rail 501, the sliding block 502 slides smoothly and steadily with high-precision bearings, which is closely connected to the cleaning plate 503, and transmits power efficiently. The cleaning plate 503 is designed with a unique curved shape, which can fit into the complex corners inside the cabinet 1. Driven by the sliding block 502, it powerfully scrapes away residual impurities. The connecting component 504 adopts a clever snap-on design. By pressing or moving specific parts, the cleaning plate 503 can be easily installed and removed, which greatly improves maintenance efficiency.

[0046] The connecting assembly 504 includes a connecting plate 5041. The connecting plate 5041 has a robust structure and tightly connects other parts to ensure the stability of the connection. The outer side of the connecting plate 5041 is fixedly connected to the inner side of the cleaning plate 503. This fixing method allows the cleaning plate 503 to work in coordination with the connecting assembly 504 during movement, ensuring smooth cleaning work. A limiting plate 5042 is rotatably connected to the top of the connecting plate 5041. The limiting plate 5042 can rotate flexibly and plays a key role in limiting and unlocking when installing and removing the cleaning plate 503. A second spring 5043 is fixedly connected inside the limiting plate 5042. The second spring 5043 has good elasticity. When the limiting plate 5042 is compressed and rotated, it stores elastic potential energy and releases it at the appropriate time to push the limiting plate 5042 to reset, thereby achieving a stable installation of the cleaning plate 503.

[0047] Specifically, within the connecting component 504, the connecting plate 5041 is ingeniously constructed and firmly fixed to the inner side of the cleaning plate 503 through precision welding, ensuring extremely strong stability. This guarantees that the cleaning plate 503 moves smoothly and works seamlessly with the connecting component 504, preventing any shaking or deviation and ensuring a continuous and smooth cleaning operation. Its top limiting plate 5042 rotates smoothly. When installing the cleaning plate 503, rotating the limiting plate 5042 allows it to engage in a specific slot, providing a limiting function. During disassembly, rotating it in the opposite direction easily unlocks the spring 5043 inside the limiting plate 5042. The spring coefficient has been precisely adjusted; when compressed and rotated, it quickly stores energy. Once the cleaning plate 503 is in place, it instantly releases the energy, precisely pushing the limiting plate 5042 back to its original position and firmly locking the cleaning plate 503, ensuring stable equipment operation.

[0048] The low-temperature control mechanism 2 includes a compressor 201. The compressor 201 is powerful and efficient in compressing the low-temperature and low-pressure refrigerant into a high-temperature and high-pressure state, providing key power for the refrigeration cycle. An evaporator 202 is fixedly connected to one end of the compressor 201. The evaporator 202 rapidly evaporates the refrigerant, absorbs a large amount of heat from the inner liner 304, and quickly lowers the internal temperature to create a low-temperature preservation environment. A condenser 203 is fixedly connected to the outside of the evaporator 202. The condenser 203 can effectively cool and liquefy the high-temperature and high-pressure gaseous refrigerant, release heat, and ensure the stable operation of the refrigeration device.

[0049] Specifically, in the low-temperature control mechanism 2, the compressor 201 has sufficient power and stable performance. During operation, it can quickly and efficiently compress the low-temperature, low-pressure refrigerant into a high-temperature, high-pressure state, laying a solid power foundation for the entire refrigeration cycle. The evaporator 202 has a unique pipe design in which the refrigerant evaporates quickly, which can greatly improve the heat exchange efficiency. It can absorb a large amount of heat from the inner liner 304 in a short time, causing the temperature to drop rapidly and creating an ideal low-temperature preservation environment for meat products. The condenser 203 has excellent heat dissipation performance. Through dense heat dissipation fins, it can quickly cool and liquefy the high-temperature, high-pressure gaseous refrigerant, ensuring the continuous and stable circulation of the refrigeration device and keeping the low-temperature control at its best.

[0050] Reference Figures 2 to 4 The sealing mechanism 3 includes a vacuum pump 301, which has extremely high air extraction efficiency and quickly extracts air from the inner liner 304 to create a vacuum state inside, greatly reducing the contact between oxygen and meat products and delaying spoilage. The front end of the cabinet 1 is rotatably connected to two cabinet doors 302. The two cabinet doors 302 open and close smoothly and fit tightly against the cabinet 1 when closed, effectively preventing outside air from entering. The inner sides of the two cabinet doors 302 are fixedly connected to sealing rings 303. The sealing rings 303 have excellent sealing performance and fit tightly against the connection between the inner liner 304 and the cabinet 1, further enhancing the sealing effect. The inner liner 304 is fixedly connected inside the cabinet 1. The inner liner 304 is the core space for placing meat products. Its structure is reasonably designed to facilitate maintaining the internal vacuum and low temperature environment.

[0051] The inner liner 304 has multiple holes 404 inside. These holes 404 are precisely matched with the sliding rod 402 of the placement mechanism 4 to limit the position of the parts. A partition plate 305 is fixedly connected inside the inner liner 304. The partition plate 305 divides the inside of the inner liner 304 into multiple areas to facilitate the classified placement of meat products and assist in the positioning of parts. Multiple holes 404 are opened on both sides of the partition plate 305. Together with the holes 404 inside the inner liner 304, they provide precise positioning holes for the sliding rod 402.

[0052] Specifically, in the sealing mechanism 3, the vacuum pump 301 is equipped with a high-power motor and a high-efficiency impeller, which can quickly remove all the air from the inner liner 304, rapidly forming a near-absolute vacuum state and reducing the oxygen content to an extremely low level, thus delaying the oxidation and spoilage process of meat products from the source. The cabinet door 302 uses a smooth hinge connection, which is easy to open and close. When closed, it fits seamlessly with the cabinet body 1, effectively preventing the infiltration of external air. The sealing ring 303 is soft and elastic, tightly wrapping the connection between the inner liner 304 and the cabinet body 1, further enhancing the sealing effect. The inner liner 304 has a scientifically designed spatial layout, which is conducive to maintaining a vacuum and low-temperature environment. The holes 404 on the inner liner 304 and the partition plate 305 are precisely positioned and fit tightly with the sliding rod 402, which can accurately fix the placement plate 401 and facilitate the classified storage of meat products.

[0053] The placement mechanism 4 includes a placement plate 401, which has good load-bearing capacity and can stably place meat products of different weights and volumes. One side of the placement plate 401 is slidably connected to the outside of the partition plate 305, and the end of the placement plate 401 away from the partition plate 305 is slidably connected to the inside of the inner liner 304. Two connecting rods 405 are slidably connected inside the placement plate 401. This design allows the placement plate 401 to be flexibly adjusted to adapt to the placement needs of different meat products. Two sliding rods 402 are fixedly connected to the outside of each of the two connecting rods 405. Pulling the connecting rods 405 can easily drive the sliding rods 402 inside the placement plate 401, thereby locking or adjusting the position of the placement plate 401.

[0054] The end of the sliding rod 402 away from the spring 403 is slidably connected to the inside of the hole 404. Driven by the connecting rod 405, the sliding rod 402 smoothly moves in and out of the hole 404, accurately controlling the position of the placement plate 401. The inner side of the sliding rod 402 is fixedly connected to the spring 403. The spring 403 is elastic and stable. After the position of the placement plate 401 is adjusted, it can quickly rebound and push the sliding rod 402 to slide back into the hole 404 to achieve automatic positioning.

[0055] Specifically, in the placement mechanism 4, the placement plate 401 has a reasonable structure and excellent load-bearing capacity. Whether it is a large piece of whole meat or loose meat products, it can be placed stably. One side slides smoothly along the outside of the partition plate 305, and the other end slides smoothly in the inner liner 304. It has excellent flexibility. The two connecting rods 405 slide smoothly in the placement plate 401. The staff can easily pull the sliding rod 402. The sliding rod 402 fits tightly with the hole 404 and moves in and out smoothly, which can accurately control the position of the placement plate 401. The spring 403 is elastic and stable. When the placement plate 401 is adjusted into place, it can quickly rebound and push the sliding rod 402 to slide precisely into the hole 404, automatically locking the position, which is convenient and efficient.

[0056] Working principle: When workers need to perform low-temperature preservation on meat products, they can adjust the multiple placement plates 401 connected inside the inner liner 304 to ensure sufficient space for the meat products. This is achieved by manually pulling two connecting rods 405, bringing them closer together. This causes the connecting rods 405 to move multiple sliding rods 402 inside the placement plates 401. The outer ends of the sliding rods 402 slide within the holes 404 in the partition plate 305. Therefore, once the sliding rods 402 are no longer restricted by the holes 404, the placement plates 401 can be moved to a different position. After adjusting the sliding rod to the appropriate position, the connecting rod 405 can be released. At this time, the compressed spring 403 will push the sliding rod 402 outward, so that the sliding rod 402 slides into the hole 404 again. Then, the meat products can be placed on the top of the placement plate 401. Then, close the cabinet door 302, so that the sealing ring 303 connected to the inside of the cabinet door 302 fits against the outside of the inner liner 304 and the cabinet body 1. Then, start the vacuum pump 301 to extract the air from the inside of the inner liner 304. Then, start the compressor 201, and the compressor 201 cools the inside of the inner liner 304 through the cooperation of the evaporator 202 and the condenser 203.

[0057] When the vacuum pump 301 needs cleaning after processing the meat products, the placement plate 401 can be completely removed from the inner liner 304. Then, by activating the electric slide rail 501, the sliding block 502 is driven. A cleaning plate 503 is connected to one side of the sliding block 502, allowing the cleaning plate 503 to slide downwards and remove impurities from the inner liner 304. Over time, the cleaning plate 503 will become dirty. When cleaning is needed, the limiting plate 5042 can be pressed, causing the spring 5043 to compress downwards and slide into the sliding block 502. The cleaning plate 503 can be removed when needed. When a new cleaning plate 503 needs to be replaced, the limiting plate 5042 can be slid into the sliding block 502. When the limiting plate 5042 just slides into the sliding block 502, it will be squeezed downward by the inside of the sliding block 502, so that the limiting plate 5042 slides into the electric slide rail 501. The electric slide rail 501 has a hole inside. When the limiting plate 5042 slides to the position with the hole, it will be pushed upward by the compressed spring 5043, so that one side of the limiting plate 5042 abuts against the inside of the electric slide rail 501, thereby realizing the disassembly of the cleaning plate 503.

[0058] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A vacuum low-temperature lock processing device for meat products, comprising a cabinet (1), characterized in that: The top of the cabinet (1) is fixedly connected to a low temperature control mechanism (2), the inside of the cabinet (1) is fixedly connected to a sealing mechanism (3), the inside of the sealing mechanism (3) is fixedly connected to a placement mechanism (4), and the inside of the cabinet (1) is fixedly connected to a cleaning mechanism (5). The cleaning mechanism (5) includes an electric slide rail (501), a sliding block (502) is slidably connected inside the electric slide rail (501), a cleaning plate (503) is slidably connected outside the sliding block (502), and a connecting component (504) is fixedly connected inside the cleaning plate (503).

2. A vacuum low temperature lock processing device for meat products according to claim 1, characterized in that: The connecting assembly (504) includes a connecting plate (5041), the outer side of which is fixedly connected to the inner side of the cleaning plate (503), and a limiting plate (5042) is rotatably connected to the top of the connecting assembly (504), and a spring (5043) is fixedly connected inside the limiting plate (5042).

3. A vacuum low temperature lock processing device for meat products according to claim 1, characterized in that: The low-temperature control mechanism (2) includes a compressor (201), one end of which is fixedly connected to an evaporator (202), and the outside of the evaporator (202) is fixedly connected to a condenser (203).

4. The vacuum low temperature lock processing device for meat products according to claim 1, characterized in that: The sealing mechanism (3) includes a vacuum pump (301), and two cabinet doors (302) are rotatably connected to the front end of the cabinet (1). A sealing ring (303) is fixedly connected to the inner side of each of the two cabinet doors (302), and an inner liner (304) is fixedly connected inside the cabinet (1).

5. A vacuum low temperature lock processing device for meat products according to claim 4, characterized in that: The placement mechanism (4) includes a placement plate (401), with two connecting rods (405) slidably connected inside the placement plate (401). Two sliding rods (402) are fixedly connected to the outer sides of the two connecting rods (405), and a spring (403) is fixedly connected to the inner side of the sliding rods (402).

6. A vacuum low temperature lock processing device for meat products according to claim 5, characterized in that: The inner liner (304) is fixedly connected to a partition plate (305), and multiple holes (404) are provided on both sides of the partition plate (305).

7. A vacuum low temperature lock processing device for meat products according to claim 5, characterized in that: The inner liner (304) has multiple holes (404) inside, and the end of the sliding rod (402) away from the spring (403) is slidably connected to the inside of the holes (404).

8. A vacuum low temperature lock processing device for meat products according to claim 6, characterized in that: One side of the placement plate (401) is slidably connected to the outside of the partition plate (305), and the end of the placement plate (401) away from the partition plate (305) is slidably connected to the inside of the inner liner (304).

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