Anti-sticking storage rack for quick freezing of marine products

Abstract

The utility model relates to sea product storage technical field, and disclose a kind of anti-sticking storage rack for sea product quick freezing, including support frame: water receiving tray is installed on the inner wall of support frame, water receiving tray bottom two sides are equipped with water leakage passage, water receiving tray upper portion is provided with storage tray, the bottom of the water leakage passage of the lowermost layer is connected with water collecting tank, and storage tray includes tray body, tray body is installed on support frame, the upper surface of tray body is provided with protrusion, and the upper surface of tray body is provided with through-hole. The anti-sticking storage rack for sea product quick freezing, by setting up several hemispherical protrusions on the upper surface of the supporting plate, the significant anti-sticking effect is realized, the contact area of the sea product and the supporting plate is effectively reduced by the semicircular protrusion, so that the freezing connection point between the two is reduced, thereby the possibility of sticking is greatly reduced, moreover, the semicircular shape design is smooth without edge, neither cause physical damage to the sea product, nor can the sticking part be more easily separated when taking and placing the sea product, avoid the damage of sea product.

Description

Technical Field

[0001] This utility model relates to the field of seafood storage technology, and in particular to an anti-stick storage rack for quick-freezing seafood. Background Technology

[0002] Seafood must be stored quickly and cold-frozen, following the principles of rapid freezing and low-temperature preservation. It typically involves quick-freezing using a freezing machine at -30°C to -40°C, rapidly lowering the core temperature to below -18°C in a short time. This reduces cell ice crystal formation, preserving flavor and nutrients. After quick-freezing, it is sealed in polyethylene film or vacuum-sealed to prevent oxidation and spoilage. It is then placed in a cold storage or freezer at -18°C or below to avoid temperature fluctuations. Seafood is generally sorted by variety and size to prevent cross-contamination of flavors, and the storage time should not be too long (usually 3-6 months). Regularly checking the cold storage temperature ensures a stable low-temperature environment, effectively extending the shelf life and maintaining the quality of the seafood.

[0003] The existing patent with patent number CN216970606U discloses a sorting and display rack for seafood processing. It features a base plate with through holes between the upper and lower side walls at the four corners. Screws are slidably connected within these holes. Two screws on the same side are fixedly connected to the top wall of the same plate, which are symmetrically arranged. Three sets of limiting clips are fixedly connected from top to bottom to the side wall of the two connecting plates facing each other. Each set of limiting clips consists of two clips, symmetrically arranged. A common placement hopper is slidably installed between the two limiting clips in each set. The main frame structure is connected to the base plate via bolts. The height of the main frame structure can be quickly adjusted by adjusting the bolts on the base plate, allowing for flexible and convenient height adjustment of the entire seafood processing rack.

[0004] Regarding the aforementioned and existing related technologies, the inventors believe that the following drawbacks often exist: When quick-freezing seafood, due to the high water content of seafood, this water freezes at the contact surfaces during the quick-freezing process, causing the seafood to stick tightly to the storage rack. This adhesion easily leads to damage to the seafood's skin and fragmentation of the flesh when handling it, compromising its integrity and affecting its market value. Furthermore, forcibly removing the sticky seafood consumes more manpower and time, reducing work efficiency. In addition, residual seafood tissue at the adhesive points adheres to the storage rack, which is difficult to clean after freezing. Long-term accumulation can also breed bacteria, affecting the hygiene and quality of subsequently stored seafood and increasing food safety risks. Summary of the Invention

[0005] The technical problem to be solved by this utility model is that the moisture on the surface of seafood is easy to freeze and stick on the contact surface, which makes it difficult to handle seafood, easy to break, and affects the integrity of the seafood. To this end, we propose an anti-stick storage rack for quick-freezing seafood.

[0006] To achieve the above objectives, this application adopts the following technical solution: a non-stick storage rack for quick-freezing seafood, comprising a support frame: a water receiving tray is installed on the inner wall of the support frame, water leakage channels are installed on both sides of the bottom of the water receiving tray, a storage tray is provided above the water receiving tray, a water collection tank is connected to the bottom of the lowest water leakage channel, the storage tray includes a tray body, the tray body is installed on the support frame, a protrusion is provided on the upper surface of the tray body, and a through hole is opened on the upper surface of the tray body.

[0007] Preferably, the disc is slidably mounted on the inner wall of the water leakage channel, and the uppermost disc is slidably mounted on the inner wall of the support frame.

[0008] Preferably, the protrusion is configured as a hemispherical shape.

[0009] Preferably, the water receiving tray includes a side panel, a tray bottom is installed inside the side panel, and a leak is provided on both sides of the tray bottom, with the bottom of the leak connected to a water leakage channel.

[0010] Preferably, the bottom of the tray has a structure that is high in the middle and low on both sides.

[0011] Preferably, the bottom opening of the leakage channel is higher than the leakage opening of the lower water receiving tray.

[0012] The technical effects and advantages of this utility model are as follows: In this invention, a significant anti-sticking effect is achieved by setting several hemispherical protrusions on the upper surface of the tray. The hemispherical protrusions effectively reduce the contact area between seafood and the tray, reducing the number of frozen connection points and thus greatly reducing the possibility of sticking. Moreover, the smooth, edgeless hemispherical shape design prevents physical damage to the seafood and makes it easier to separate the stuck parts when handling seafood, avoiding breakage. At the same time, this regular protrusion structure, compared to other complex shapes, is easier to wipe and rinse with cleaning tools, effectively removing residual seafood juices and impurities from the surface and surrounding area, keeping the storage rack clean and providing a hygienic environment for seafood storage.

[0013] In this invention, multiple through holes are provided on the storage tray, offering ample channels for cold air circulation. This allows cold air to pass smoothly through the tray and act evenly on all parts of the seafood, ensuring consistent freezing speed and preventing quality degradation due to uneven freezing. Secondly, the juices seeping out of the seafood during freezing can quickly flow through the through holes to the drip tray below, reducing juice residue on the tray surface and mitigating stickiness caused by freezing juices. Furthermore, the through holes reduce the actual contact area between the tray and the seafood, further reducing the probability of sticking, while also facilitating thorough cleaning with cleaning tools, maintaining the hygiene of the storage rack. Attached Figure Description

[0014] The disclosure of this utility model is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this utility model. In the drawings, the same reference numerals are used to refer to the same parts: Figure 1 This is a three-dimensional structural diagram of the present invention. Figure 2 This is a three-dimensional structural diagram of the storage tray of this utility model; Figure 3 This is a three-dimensional structural diagram of the water receiving tray of this utility model.

[0015] Legend: 1. Support frame; 2. Storage tray; 21. Tray body; 22. Protrusion; 23. Through hole; 3. Water receiving tray; 31. Side guard; 32. Tray bottom; 33. Slot; 4. Water leakage channel; 5. Water collection tank. Detailed Implementation

[0016] It is readily understood that, based on the technical solution of this utility model, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of this utility model. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative descriptions of the technical solution of this utility model and should not be considered as the entirety of this utility model or as limitations or restrictions on the technical solution of this utility model.

[0017] Reference Figure 1 As shown, this utility model provides a technical solution: a non-stick storage rack for quick-freezing seafood, comprising: a support frame 1, three layers of water-collecting trays 3 slidably installed on the inner wall of the support frame 1, drainage channels 4 through the bottom sides of the three layers of water-collecting trays 3, a storage tray 2 set above the three layers of water-collecting trays 3, the storage tray 2 slidably installed on the inner wall of the upper drainage channel 4 near the bottom, the uppermost storage tray 2 slidably installed on the inner wall of the support frame 1, and a water collection tank 5 connected to the bottom of the lowermost drainage channel 4, so as to collect the juice from all layers, facilitate unified processing and cleaning, avoid juice dispersion and contamination, and keep the cold storage environment clean.

[0018] Reference Figure 2As shown in this embodiment: the storage tray 2 includes a tray body 21, which is slidably installed on the inner wall of the upper drainage channel 4. The uppermost tray body 21 is slidably installed on the inner wall of the support frame 1. Several protrusions 22 are evenly installed on the upper surface of the tray body 21 by welding. The protrusions 22 are hemispherical, which can reduce the contact area between the seafood and the upper surface of the tray body 21 to prevent sticking and make the seafood easy to pick up. The regular shape of the protrusions 22 makes them easier to clean than complex structures, taking into account both anti-sticking and cleaning requirements. Several through holes 23 are evenly opened on the upper surface of the tray body 21 at positions other than the protrusions 22, which allows cold air to circulate freely up and down the tray body 21, ensuring that all parts of the seafood are cooled evenly and accelerating the freezing speed. At the same time, it is convenient for juice to flow through the through holes 23 to the water receiving tray 3, reducing juice residue on the surface of the tray body 21.

[0019] Reference Figure 3 As shown in this embodiment: the water receiving tray 3 includes a side panel 31, and a tray bottom 32 is installed inside the side panel 31 by welding. The tray bottom 32 has a structure that is high in the middle and low on both sides, and a drain 33 is opened at the low part of both sides. A drain channel 4 is connected through the bottom of the drain 33. The juice in the water receiving tray 3 can flow quickly to the drain 33 on both sides, avoiding the accumulation of juice in the water receiving tray 3. It is convenient for the juice to enter the drain channel 4 through the drain 33, thereby improving the juice discharge efficiency. The bottom opening of the drain channel 4 is directly opposite the drain 33 of the lower water receiving tray 3, and the bottom opening of the drain channel 4 is slightly higher than the drain 33 of the lower water receiving tray 3.

[0020] Working principle: In use, first slide the storage tray 2 into and fix it along the inner wall of the support frame 1 and the corresponding drainage channel 4. Place the seafood to be quick-frozen evenly on the storage tray 2. The protrusions 22 on the surface of the storage tray 2 reduce the contact area between the seafood and the tray body 21, reducing the probability of sticking due to water condensation during the freezing process. During the quick-freezing process, cold air circulates freely up and down through the through holes 23 on the tray body 21, ensuring that all parts of the seafood are cooled evenly and accelerating the freezing speed. At the same time, the juice seeping out of the seafood will flow into the water receiving tray 3 below through the through holes 23. The juice will quickly gather at the drains 33 on both sides along the bottom 32 of the tray. Then the juice will enter the drainage channel 4 through the drains 33. The juice of the upper layer will flow precisely into the lower water receiving tray 3 through the drainage channel 4, and then be transferred downward through the drainage channels 4 of each layer in sequence. Finally, the juice of all layers will be collected in the water collection tank 5 connected to the bottom drainage channel 4, achieving unified collection and treatment.

[0021] After quick-freezing, the storage tray 2 is slid out from the inner wall of the support frame 1 and the drainage channel 4. Due to the hemispherical design of the protrusion 22, the seafood can be easily removed from the tray 21, which ensures the quick-freezing effect of the seafood, reduces the inconvenience caused by sticking, realizes the orderly collection of juices, and maintains the cleanliness of the cold storage environment.

[0022] The technical scope of this utility model is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this utility model, and all such modifications and variations should fall within the protection scope of this utility model.

Claims

1. A non-stick storage rack for quick-freezing seafood, characterized in that, Includes a support frame: a water receiving tray is installed on the inner wall of the support frame, water leakage channels are installed on both sides of the bottom of the water receiving tray, a storage tray is set above the water receiving tray, a water collection tank is connected to the bottom of the lowest water leakage channel, the storage tray includes a tray body, the tray body is installed on the support frame, a protrusion is provided on the upper surface of the tray body, and a through hole is opened on the upper surface of the tray body; The water receiving tray includes a side panel, and a tray bottom is installed on the inner wall of the side panel. The tray bottom has openings on both sides, and the bottom of the openings is connected to a water leakage channel. The tray bottom has a structure that is high in the middle and low on both sides. The bottom opening of the water leakage channel is higher than the opening of the lower water receiving tray.

2. The anti-stick storage rack for quick-freezing seafood according to claim 1, characterized in that: The disc is slidably mounted on the inner wall of the water leakage channel, and the uppermost disc is slidably mounted on the inner wall of the support frame.

3. The anti-stick storage rack for quick-freezing seafood according to claim 1, characterized in that: The protrusion is configured as a hemispherical shape.

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