Portable aeration thawing device special for catering vegetable washing pool based on two-stage voltage stabilization shunt

Abstract

The application relates to the technical field of food processing and catering kitchen equipment, and discloses a portable aeration thawing device special for a catering vegetable washing pool based on two-stage pressure stabilization and shunting, which comprises an air charging pump and an immersed aeration frame; the frame comprises two parallel hollow fixing rods and a plurality of aeration pipes communicated between the fixing rods; the sectional area of the fixing rods is larger than that of the aeration pipes, so that the structure for stabilizing pressure shunting from the fixing rods to the aeration pipes is formed; a straight-through blow-off port and a plugging piece are arranged at the end of the fixing rod and are aligned with the internal flow channel; and a hollow handle is arranged above the fixing rod and is separated from the internal cavity of the fixing rod. The utility model improves the airflow distribution by matching the thick and thin pipes, facilitates the cleaning of the pipes by matching the straight-through flow channel and the detachable plugging piece, and plays a heat insulation protection role by the hollow heat insulation handle.

Description

Technical Field

[0001] This utility model relates to the field of food processing and catering kitchen equipment technology, and in particular to an aeration device technology for thawing frozen food. Background Technology

[0002] In large catering enterprises, government canteens, school canteens, and central kitchens, the thawing of frozen ingredients is an indispensable and crucial step in the daily meal preparation process. Taking large chain catering enterprises as an example, their kitchens need to process large quantities of frozen meat, seafood, and poultry daily. These ingredients are usually taken from cold storage in whole pieces or large packages and must be thawed within a specified time for subsequent cutting and cooking. Similarly, school canteens need to thaw tens or even hundreds of kilograms of frozen ingredients within a limited time window before peak dining hours, placing high demands on thawing efficiency and uniformity. Furthermore, central kitchens, which supply semi-finished products to multiple distribution points, have their hygienic and safe thawing process directly impacting the quality control of downstream food products.

[0003] Currently, the three common thawing methods in restaurant kitchens are natural thawing, running water thawing, and still water immersion thawing. Natural thawing involves slowly warming frozen food to room temperature. While simple, it is time-consuming, and prolonged exposure of the food surface to room temperature makes it prone to bacterial growth, failing to meet food safety and hygiene requirements. Running water thawing uses continuously flowing tap water to rinse the food surface, resulting in faster thawing, but requires the continuous discharge of large amounts of tap water, causing serious water waste and increasing operating costs and environmental pressure for businesses. Still water immersion thawing submerges the food in still water. While relatively water-saving, the lack of water flow causes a low-temperature water film (cold boundary layer) to form on the food surface, severely hindering heat exchange, resulting in slow thawing and incomplete thawing of the food's center.

[0004] To address the aforementioned problems, some existing defrosting devices utilize the principle of aeration, attempting to accelerate defrosting by injecting air bubbles into the water to agitate the water flow and disrupt the cold boundary layer. However, existing aeration defrosting equipment still has the following shortcomings in practical applications:

[0005] First, the equipment's structural design is unreasonable; it is usually bulky and requires pre-buried pipes, resulting in poor flexibility.

[0006] Secondly, there are defects in the airflow delivery structure. In existing devices, the main gas supply pipe and aeration branch pipes are usually directly connected with the same or similar pipe diameters, without a pressure buffer structure. Due to the friction resistance along the gas transmission in the slender pipe, the gas pressure decreases rapidly along the pipe, causing a "flow deviation" phenomenon where bubbles are dense near the air inlet and sparse at the far end. This results in inconsistent thawing progress of food in different locations within the same tank.

[0007] Third, cleaning the inside of the pipeline is difficult. Because the flow channel structure is usually designed with closed ends or has bends and dead angles, blood, meat scraps and other residues that flow back into the pipeline during the thawing process are difficult to remove completely through conventional rinsing, posing a hygiene risk after long-term use.

[0008] Fourth, there is a lack of thermal insulation protection for operators. After thawing, the water temperature is close to freezing point. The metal frame or solid handle connected to the ventilation pipe can easily conduct cold air. When operators pick up or put down the device, they are prone to hand discomfort or even frostbite due to contact with excessively cold metal.

[0009] Therefore, there is an urgent need for a new type of aeration and defrosting device that requires no engineering modifications, is portable, can improve the uniformity of airflow distribution, is easy to clean and maintain, and can protect the hands of operators, so as to meet the actual needs of catering kitchens for efficient, hygienic and safe defrosting operations. Utility Model Content

[0010] The purpose of this application is to provide a portable aeration and defrosting device for restaurant vegetable washing sinks based on two-stage pressure stabilization and diversion, so as to solve the problems mentioned in the background art.

[0011] This application discloses a portable aeration and defrosting device for a restaurant vegetable washing sink based on a two-stage pressure stabilization and diversion system, including an air pump 1 and an immersion aeration frame.

[0012] The submersible aeration frame includes two parallel hollow fixed rods 5 and a plurality of hollow aeration pipes 7 connected between the two fixed rods 5.

[0013] The fixed rod 5 is provided with an air inlet 4 for connecting to the air pump 1 through the hose assembly 3; both ends of the aeration pipe 7 are respectively connected to the internal cavities of the fixed rods 5 on both sides, and a number of aeration holes are distributed on the pipe wall of the aeration pipe 7.

[0014] The inner cross-sectional area of ​​the fixing rod 5 is larger than the inner cross-sectional area of ​​the aeration pipe 7, forming a structure in which the fixing rod 5 serves as a primary pressure stabilizing chamber and the aeration pipe 7 serves as a secondary release channel for pressure stabilization and diversion.

[0015] At least one end of the fixing rod 5 is provided with a drain port that is aligned in a straight line with the internal flow channel of the fixing rod 5, and a sealing member 8 is detachably connected to the drain port.

[0016] A handle 6 is fixedly connected above the fixing rod 5. The handle 6 is a hollow and sealed structure, and the internal cavity of the handle 6 is isolated from the internal cavity of the fixing rod 5.

[0017] In a preferred embodiment, the entire submersible aeration frame is made of food-grade 304 stainless steel; the fixing rod 5 is in the shape of a square tube or a round tube, and the aeration pipe 7 is in the shape of a round tube.

[0018] In a preferred embodiment, the fixing rod 5 and the aeration pipe 7 are connected by full circumferential welding, and the weld is polished; the air inlet 4 is located in the middle section or near the end of the fixing rod 5 along its length, and the air inlets 4 on both sides of the fixing rod 5 are symmetrically distributed.

[0019] In a preferred embodiment, the inner cross-sectional area of ​​the fixing rod 5 is more than twice the inner cross-sectional area of ​​the aeration pipe 7.

[0020] In a preferred embodiment, the aperture of the aeration hole is in the range of 0.5mm-2.0mm, and the aeration hole is located on the highest point generatrix at the top of the aeration pipe 7, for generating a vertically upward gas-liquid mixed flow.

[0021] In a preferred embodiment, the handle 6 has an inverted U-shaped structure, with its two ends welded to the upper surface of the corresponding fixing rod 5; the handle 6 is filled with air or evacuated to form a heat-insulating cavity for blocking the transfer of cold energy.

[0022] In a preferred embodiment, the sealing element 8 is made of food-grade silicone material and is T-shaped or truncated cone-shaped, which can be inserted into the drain outlet with an interference fit; the outer end of the sealing element 8 is provided with anti-slip texture or pull ring structure.

[0023] In a preferred embodiment, the air pump 1 is provided with two air inlets 2, which are respectively connected to the air inlets 4 on the two fixed rods 5 on both sides through two hose assemblies 3.

[0024] In a preferred embodiment, the air inlet 4 adopts a pagoda connector structure, and the hose assembly 3 is a food-grade silicone hose. The hose assembly 3 is securely connected to the air inlet 4 through the pagoda connector structure.

[0025] In a preferred embodiment, the housing of the air pump 1 is provided with a control panel, which includes a flow meter, a display screen and a switch 9.

[0026] The technical solution provided by this utility model can produce the following beneficial technical effects:

[0027] Regarding the uniformity of thawing, this device designs the inner cross-sectional area of ​​the fixed rod 5 to be larger than that of the aeration pipe 7, constructing a flow channel structure in which the fixed rod 5 acts as a primary pressure-stabilizing chamber and the aeration pipe 7 acts as a secondary release channel for pressure stabilization and diversion. When compressed air enters the fixed rod 5 from the air pump 1 through the hose assembly 3, the increased flow cross-sectional area reduces the airflow velocity, converting dynamic pressure into static pressure, thus creating a buffer space inside the fixed rod 5 where the pressure tends to be balanced. Based on this, the gas is distributed into each aeration pipe 7 in a more balanced state, effectively improving the flow deviation phenomenon of "larger air volume near the air inlet and smaller air volume further away from the air inlet" caused by pressure loss along the friction path in traditional single-pipe air inlet devices. Furthermore, when the inner cross-sectional area of ​​the fixed rod 5 is more than twice the inner cross-sectional area of ​​the aeration pipe 7, the above-mentioned pressure stabilization effect is even more significant. If the air pump 1 is further equipped with two air inlets 2 that are symmetrically connected to the two fixed rods 5 on both sides, the pressure balance on the left and right sides can be further optimized from the air source end. This works in synergy with the dual-stage pressure stabilization and diversion structure to significantly improve the consistency of air output from each aeration hole in the entire vegetable washing pool. This makes the water flow intensity distribution more uniform, thereby achieving efficient thawing of food in the pool and effectively alleviating the problem of thawing dead zones.

[0028] Optionally, regarding aeration efficiency, the aeration holes are arranged at the highest point of the generatrix at the top of the aeration pipe 7, so that the bubbles escape from the aeration holes and move vertically upwards, forming an upward gas-liquid mixture in the water. This vertically upward airflow drives the surrounding water to form a strong three-dimensional circulating vortex, continuously washing over the surface of the frozen food immersed above the frame, constantly breaking down the low-temperature water film, i.e., the cold boundary layer, around the food, and accelerating the heat exchange process between the water and the food. When the aperture of the aeration holes is controlled within a suitable range (e.g., within the range of 0.5mm to 2.0mm), it can generate appropriately sized microbubbles, which have sufficient mechanical impact force while also meeting the requirements of quiet operation and energy saving.

[0029] Optionally, for hygiene and cleaning, this device features a drain outlet aligned in a straight line with the internal flow channel at at least one end of the fixed rod 5, which, together with the detachable sealing element 8, forms a straight-through cleaning channel. When cleaning is required, the sealing element 8 is removed, and pressurized water is injected through the air inlet 4. The water flows unobstructed through the entire interior of the fixed rod 5 along the straight channel, directly flushing out any blood, meat scraps, or other residues that may have flowed back in, achieving thorough cleaning without dead angles. This avoids the problems of dirt accumulation and bacterial growth caused by bends or dead angles in the flow channel of traditional aeration devices. The sealing element 8 is made of food-grade silicone, possessing good elasticity and sealing properties, and can be repeatedly inserted and removed without easily aging or deforming. The anti-slip texture or pull ring structure on its outer end allows operators to easily remove it even with wet hands, improving the convenience of the cleaning operation.

[0030] Optionally, for operational comfort, the handle 6 is designed as a hollow, sealed structure, with its internal cavity isolated from the internal cavity of the fixing rod 5. The air or vacuum filling the handle 6 acts as a poor conductor of heat, forming an effective thermal barrier between the fixing rod 5 and the operator's hand. Even after the device has been immersed in ice water for an extended period to complete the thawing process, and the temperature of the fixing rod 5 is close to freezing, the operator will not feel the biting cold when holding the handle 6 to retrieve the device, avoiding the risk of frostbite and demonstrating humane care for frontline operators. The handle 6 has an inverted U-shaped structure, with its two ends welded to the corresponding upper surface of the fixing rod 5, resulting in a stable structure, even force distribution, and easy two-handed gripping or one-handed lifting.

[0031] Optionally, regarding connection reliability, the air inlet 4 adopts a pagoda connector structure. The hose assembly 3 is securely connected to the air inlet 4 through this pagoda connector, forming a reliable airtight connection without the need for additional clamps or cable ties. It is also easy to assemble and disassemble, facilitating daily maintenance. The hose assembly 3 uses food-grade silicone tubing, which is non-toxic, odorless, resistant to high and low temperatures, and flexible and bendable. This meets the hygiene and safety requirements for food contact materials and allows for flexible routing of the tubing during use. The fixing rod 5 and the aeration pipe 7 are connected by full-circumference welding, ensuring structural strength and complete airtightness at the connection. The weld seam is polished, resulting in a smooth and flat surface, eliminating burrs or pits that may attract dirt, thus facilitating cleaning and hygiene.

[0032] Optionally, in terms of material safety, the entire submersible aeration frame is made of food-grade 304 stainless steel. This material has excellent corrosion resistance and oxidation resistance. It will not rust or release harmful substances in environments where it is in long-term contact with water and various food ingredients. Its surface is smooth and dense and does not easily adhere to dirt, which can fully meet the strict requirements of the catering industry for food safety.

[0033] Optionally, in terms of ease of operation, the air pump 1 has a control panel on its casing that includes a flow meter, a display screen and a switch 9. Operators can observe the airflow output status in real time and adjust the appropriate air volume according to the quantity of food and the defrosting speed requirements, making the operation of the device more intuitive and convenient and lowering the threshold for use.

[0034] In summary, this utility model achieves a comprehensive technical effect by organically combining three core technical features: a two-stage pressure-stabilizing and diversion structure, a direct-flow sewage discharge design, and a hollow, insulated handle. This is further enhanced by the synergistic cooperation of auxiliary technical features such as material selection, connection methods, and hole arrangement. The result is high and uniform defrosting efficiency, seamless cleaning and maintenance, and safe operation without freezing hands. This meets the multiple needs of catering kitchens for food safety, efficient operation, and user-friendly operation, demonstrating significant practical value.

[0035] The specification of this application contains numerous technical features distributed across various technical solutions. Listing all possible combinations of these technical features (i.e., technical solutions) would make the specification excessively lengthy. To avoid this problem, the various technical features disclosed in the above-described invention, the various technical features disclosed in the following embodiments and examples, and the various technical features disclosed in the accompanying drawings can be freely combined to form various new technical solutions (all of which are considered to have been described in this specification), unless such a combination of technical features is technically infeasible. For example, one example discloses feature A+B+C, and another example discloses feature A+B+D+E. Features C and D are equivalent technical means that serve the same function, and technically only one needs to be used; they cannot be used simultaneously. Feature E can technically be combined with feature C. Therefore, the solution A+B+C+D should not be considered as described because it is technically infeasible, while the solution A+B+C+E should be considered as described. Attached Figure Description

[0036] Figure 1 This is a schematic diagram of the structure of a portable aeration and defrosting device for a restaurant vegetable washing sink based on a two-stage voltage stabilization and diversion system, according to an embodiment of this application.

[0037] The components include: 1. Air pump; 2. Air inlet; 3. Hose assembly; 4. Air inlet; 5. Fixing rod; 6. Handle; 7. Aeration pipe; 8. Sealing component; and 9. Switch. Detailed Implementation

[0038] In the following description, many technical details are presented to help the reader better understand this application. However, those skilled in the art will understand that the technical solutions claimed in this application can be implemented even without these technical details and various variations and modifications based on the following embodiments.

[0039] Explanation of some concepts:

[0040] The two-stage pressure stabilization and diversion refers to the airflow distribution structure adopted in this invention. "First-stage pressure stabilization" means that compressed air first enters the fixed rod with a larger internal cross-sectional area. Due to the increased flow cross-sectional area, the airflow velocity decreases, and dynamic pressure converts to static pressure, creating a relatively balanced pressure buffer space inside the fixed rod. "Second-stage diversion" means that the stabilized gas, driven by the balanced pressure, is evenly distributed into each aeration pipe with a smaller internal cross-sectional area and finally released from the aeration holes.

[0041] A cold boundary layer, also known as a low-temperature water film, is a thin layer of water that forms on the surface of frozen food during thawing in still water. This film is significantly colder than the surrounding water because the frozen food continuously releases cold into the water, which lacks the ability to convect and mix. The presence of this cold boundary layer severely hinders the efficiency of heat exchange between the food and the water.

[0042] The highest point generatrix refers to the straight line extending axially from the bottom of the pool on the circumferential cross-section of the aeration pipe when it is a circular tube placed horizontally (i.e., the axial center line of the top of the circular tube). In this application, the aeration holes are located here to generate a vertically upward gas-liquid mixture flow.

[0043] Straight-line alignment means that the axial direction of the drain port at the end of the fixed rod is on the same geometric straight line as the extension direction of the internal cavity (flow channel) of the fixed rod. This structural design aims to ensure that during cleaning, water or cleaning tools can flow unimpeded from one end to the other, eliminating physical dead corners within the flow channel.

[0044] The insulated cavity refers to the hollow, sealed space inside the handle. This space is filled with air or is in a vacuum state, and is physically isolated (not connected) from the internal ventilation cavity of the fixed rod. Utilizing the extremely low thermal conductivity of gas or vacuum, this cavity creates a thermal barrier between the cold fixed rod and the operator's hand, preventing rapid conduction of cold air.

[0045] A pagoda connector is an air inlet connection structure with a multi-step or tapered outer surface. This structure facilitates hose insertion, and the hose's elastic contraction locks it onto the steps, thus achieving a tight connection and seal.

[0046] An interference fit refers to a situation where, when assembling a sealing component (such as a silicone plug), the external dimensions of the sealing component are slightly larger than the internal dimensions of the drain port on the fixing rod. During assembly, the silicone material's elastic deformation is required for it to be pressed in, and after assembly, the two components form a tight interference seal through the material's resilience.

[0047] The following is a brief summary of some of the innovative aspects of this application:

[0048] In summary, the technical concept of this utility model is not a simple functional superposition of known aeration principles with the catering thawing scenario. Rather, it is based on an in-depth analysis of the multiple contradictory needs under the special working conditions of catering kitchens. Through systematic collaborative design in three dimensions—the flow channel topology of the submerged aeration frame, the cleaning and maintenance path, and the human-machine thermal interaction interface—a mutually supportive and inseparable overall technical solution has been formed.

[0049] Specifically, when faced with the technical problem of "how to achieve uniform aeration," those skilled in the art typically tend to increase the number of air inlets or use a more powerful air source. However, this approach overlooks the inevitable pressure attenuation caused by friction resistance during fluid transmission in a pipe network. This invention takes a different approach, creatively constructing a two-stage pressure-stabilizing and flow-dividing structure formed by a fixed rod 5 as the primary pressure-stabilizing chamber and an aeration pipe 7 as the secondary release channel. This "pressure stabilization first, flow diversion later" flow channel architecture effectively alleviates the pressure gradient along the pipe in single-pipe transmission. Based on this, if an air pump 1 is used with two air inlets 2 that are symmetrically connected to the two fixed rods 5 on both sides via hose assemblies 3, a dual-supply layout can be formed to further complement the pressure stabilizing structure. The dual-supply improves the initial pressure deviation on the left and right sides from the source, while the dual-stage pressure stabilization and diversion buffers the pressure gradient along the transmission path. The synergistic effect of the two can ensure that the air output of each aeration hole can maintain good consistency regardless of the distance from the air inlet 4, thereby achieving a balanced distribution of water flow intensity in the entire thawing area of ​​the vegetable washing sink.

[0050] Meanwhile, the technical means adopted by this utility model in solving the hygiene and cleaning problem has a deep structural coupling relationship with the aforementioned pressure stabilization and diversion structure. The drain port at at least one end of the fixed rod 5 is deliberately designed to be aligned in a straight line with the internal flow channel of the fixed rod 5. This means that while the fixed rod 5 serves as a primary pressure stabilizing chamber, its internal flow channel itself constitutes a through-type cleaning channel. When the detachable sealing piece 8 at the drain port is removed, the pressurized water injected from the air inlet 4 can flow along this straight flow channel without obstruction, flushing the entire length of the fixed rod 5 and directly discharging residual dirt from the drain port. This design concept, which integrates the pressure stabilization and air supply function with the direct drainage function into the same tubular component, breaks through the conventional practice of "functional separation and structural independence" in this field. It simultaneously solves the two originally independent technical problems of airflow uniformity and hygiene and cleaning without adding any additional parts, reflecting the ingenious concept of structural reuse.

[0051] Furthermore, the design of the handle 6 also reflects the synergy of multiple technical considerations. Although the handle 6 is physically welded and fixed above the fixing rod 5, its internal cavity and the internal cavity of the fixing rod 5 are deliberately designed as independent, sealed spaces that are isolated from each other. This "connected but not interconnected" structural arrangement allows the air or vacuum filling the handle 6 to act as a thermal resistance barrier, effectively blocking the conduction path of cold energy from the fixing rod 5, which has been immersed in ice water for a long time, to the part of the operator's grip. The formation of this heat-insulating cavity relies on a specific connection process in which the openings of the pipes at both ends of the handle 6 are sealed when welded to the fixing rod 5, rather than through the addition of an extra heat-insulating pad or covering layer. Therefore, while maintaining structural compactness and overall rigidity, it also takes into account the function of heat insulation and protection, solving the long-neglected ergonomic problem of hand protection for operators in the low-temperature working environment of the catering kitchen.

[0052] In summary, the inventiveness of this utility model lies not merely in the improvement of a single technical feature, but in the organic integration of the fluid control concept of two-stage pressure stabilization and diversion, the hygiene maintenance concept of direct-flow sewage discharge, and the human-machine protection strategy of hollow heat insulation, through the multi-functional integrated design of the core component, the fixing rod 5. These three technical features are structurally interdependent and functionally supportive, jointly producing a synergistic technical effect of uniform thawing without dead angles, convenient and residue-free cleaning, and safe operation without freezing hands. This synergistic effect is difficult for those skilled in the art to foresee when facing any one of the above individual technical problems. Therefore, this utility model has outstanding substantive features and significant progress compared to the prior art.

[0053] To make the objectives, technical solutions, and advantages of this application clearer, the embodiments of this application will be described in further detail below with reference to the accompanying drawings.

[0054] Through long-term and in-depth research, the inventors of this application have discovered that the reason why existing aeration thawing devices are unable to simultaneously meet the multiple requirements of catering kitchens for thawing uniformity, hygiene and cleanliness, and operational safety is not due to the limitations of the aeration principle itself, but rather because existing technologies have failed to fully recognize the intrinsic relationship between fluid dynamics characteristics, hygiene engineering requirements, and ergonomic requirements at the device structure design level, thus leading to a technical dilemma of addressing one aspect while neglecting another.

[0055] Specifically, after systematically analyzing the airflow distribution characteristics of existing aeration devices, the inventors discovered that the root cause of the uneven airflow distribution problem lies in the fact that the single-pipe direct aeration structure commonly used in existing devices fails to consider the inevitable pressure attenuation phenomenon along the pipeline during gas transmission... (the description of flow deviation is retained)... The inventors further realized that simply increasing the number of air inlets or increasing the gas source pressure can alleviate the problem to some extent, but it does not fundamentally solve the physical mechanism of uneven pressure distribution. Therefore, this application optimizes the pressure distribution from a physical mechanism perspective by constructing a fluid pressure-stabilizing and diverting topology.

[0056] Meanwhile, through long-term practical observation, the inventors discovered that the difficulties in hygienic cleaning of existing aeration devices are directly related to their channel structure design. Traditional devices, in pursuit of compactness or reduced manufacturing costs, often design the air inlet and pipe ends as closed or bend-shaped. While this design meets the basic aeration requirements, it neglects the specific cleaning requirements of pipes in food processing settings. In actual use, when the air pump stops, a momentary negative pressure is created inside the pipe due to the loss of air pressure, causing wastewater containing blood, grease, and small meat scraps to backflow into the pipe. Due to dead corners or bends in the channel, these residues are difficult to completely remove even with regular rinsing. Long-term accumulation leads to spoilage and bacterial growth, posing a serious threat to food safety. The inventors deeply understand that to fundamentally solve this problem, ease of cleaning must be a core consideration in the channel design, creating a seamless, unobstructed cleaning structure within the pipe cavity.

[0057] Furthermore, through research on the working conditions of frontline kitchen staff in the catering industry, the inventors discovered that existing devices generally neglect the human-machine interaction issues in low-temperature operating environments. Thawing operations are typically carried out at near-freezing water temperatures, and the metal frame and handles of the device become extremely cold after prolonged immersion. However, the handles of existing devices are mostly solid metal structures or hollow structures connected to internal air chambers, allowing cold air to be rapidly conducted to the handle surface. When operators need to remove the device from the tank, direct contact with the ultra-cold metal surface causes intense discomfort, and in severe cases, may even lead to frostbite. This problem is particularly pronounced in winter or in air-conditioned environments. The inventors recognized that solving this problem cannot be achieved simply by adding heat-insulating sleeves or gloves, as the former increases the difficulty of cleaning and maintenance, while the latter affects operational flexibility. Instead, a solution should be sought by addressing the thermal conductivity characteristics of the handle structure itself.

[0058] Based on the above in-depth research, the inventors of this application have creatively proposed a technical solution that organically integrates fluid pressure stabilization and diversion functions, hygiene and cleaning functions, and heat insulation and protection functions into the same frame structure: By designing the fixing rod as a hollow tubular structure with an inner cross-sectional area larger than that of the aeration pipe, the principle of fluid mechanics—that the flow velocity decreases and dynamic pressure transforms into static pressure when the cross-section expands—is utilized, enabling the fixing rod to serve the dual functions of frame support and primary pressure stabilization chamber; by designing the end of the fixing rod as an openable drain port aligned with the internal flow channel, the pressure stabilization and air delivery channel simultaneously becomes a clean flow channel that can be directly flushed; by designing the handle as a hollow, sealed structure isolated from the inner cavity of the fixing rod, the low thermal conductivity of air is utilized to form a heat insulation cavity inside the handle. These three technical features achieve functional reuse and synergistic cooperation in the core component, the fixing rod, forming an overall technical solution that combines uniform aeration, thorough cleaning, and heat insulation and antifreeze properties.

[0059] Please see Figure 1 This utility model provides a portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage pressure stabilization and diversion system. The device mainly consists of an air source and an immersion working part. The overall structure is simple and compact, and it can be directly placed in existing vegetable washing sinks without any engineering modifications to the sinks.

[0060] Specifically, the air source includes an air pump 1. This air pump 1 is used to continuously and stably supply compressed air to the submerged working part. Furthermore, the housing of the air pump 1 is equipped with a control panel, which includes a flow meter, a display screen, and a switch 9, allowing operators to easily adjust the air output according to actual defrosting needs. The flow meter displays the current gas output flow rate in real time, the display screen shows the equipment's operating status parameters, and the switch 9 controls the start and stop of the air pump 1. This visual and adjustable control method makes operation more intuitive and convenient.

[0061] More specifically, the air pump 1 has two air inlets 2, meaning it has a dual-output structure with two air inlets 2. This dual-output air inlet 2 design is not simply a matter of superimposing air volume; its core purpose is to physically ensure a balance of air intake pressure on both sides of the submersible aeration frame. The two air inlets 2 are connected to the submersible working part via two flexible hose assemblies 3. The flexible hose assemblies 3 are preferably made of food-grade silicone tubing. This material is non-toxic, odorless, resistant to high and low temperatures, and flexible and bendable, meeting the hygiene and safety requirements for food contact materials while also allowing for flexible routing of the tubing during use.

[0062] The submerged working section is the core component of this device, specifically a submerged aeration frame. This submerged aeration frame has a fence-like structure, and its material is preferably food-grade 304 stainless steel. The reason for choosing food-grade 304 stainless steel is that it has excellent corrosion resistance and oxidation resistance, and will not rust or leach harmful substances under long-term contact with water and various food ingredients; at the same time, its smooth and dense surface does not easily adhere to dirt, facilitating daily cleaning and maintenance, and fully meeting the stringent food safety requirements of the catering industry.

[0063] The main structure of the submersible aeration frame includes two parallel hollow fixed rods 5 and several hollow aeration pipes 7 connecting the two fixed rods 5. The fixed rods 5 and the aeration pipes 7 together constitute the two-stage pressure stabilization and diversion system of this device, which is one of the core creative points of this utility model.

[0064] Furthermore, the fixing rod 5 is a hollow tubular structure, which can be square or round. The fixing rod 5 serves a dual function in this device: firstly, it acts as the structural support frame for the entire submersible aeration frame; secondly, it serves as the primary pressure-stabilizing air supply main, i.e., the primary pressure-stabilizing chamber. Each fixing rod 5 is equipped with an air inlet 4, which is used to connect to the air pump 1 via the hose assembly 3, thereby receiving compressed air from the air pump 1.

[0065] Specifically, the air intake 4 adopts a pagoda connector structure. A pagoda connector is a common hose connector with multi-stage tapered annular protrusions on its outer surface. When the hose assembly 3 is fitted onto it, multiple seals are formed between the annular protrusions and the inner wall of the hose, thus achieving a reliable airtight connection. The hose assembly 3 is securely connected to the air intake 4 through this pagoda connector structure, ensuring a strong connection and easy assembly / disassembly, guaranteeing a good seal without the need for additional clamps or cable ties.

[0066] It should be noted that the location of the air inlet 4 has been optimized. The air inlet 4 is located in the middle section or near the end of the fixed rod 5 along its length, and the positions of the air inlets 4 on both sides of the fixed rod 5 are symmetrically distributed. When the air inlet 4 is located in the middle section, the airflow can diffuse evenly to both ends; when located near the end, the dual-side air inlet design can also achieve pressure balance. The symmetrical distribution on both sides ensures that the air pressure in the left and right fixed rods 5 is consistent, laying the foundation for subsequent uniform airflow distribution.

[0067] At least one end of the fixed rod 5 is provided with a drain port, which is aligned in a straight line with the internal flow channel of the fixed rod 5. In actual use, when the air pump 1 stops, liquid backflow may occur inside the pipeline due to negative pressure, causing blood, meat scraps, and other residues generated during the thawing process to enter the interior of the fixed rod 5. Traditional aeration devices have bends or dead corners in their internal flow channels, making it difficult to completely remove these residues. Long-term accumulation can easily breed bacteria, causing hygiene hazards. In this utility model, the design of the drain port being aligned in a straight line with the internal flow channel allows the user to introduce pressurized water from the air inlet 4 during cleaning. The water flow will directly flush the entire interior of the fixed rod 5 without obstruction, and the residues will be directly flushed out from the drain port, achieving thorough cleaning.

[0068] A sealing element 8 is detachably connected to the drain outlet. During normal operation, the sealing element 8 seals the drain outlet, ensuring an airtight closed loop inside the fixing rod 5; it can be easily removed to open the drain channel when cleaning is required. Furthermore, the sealing element 8 is preferably made of food-grade silicone, a soft material with good elastic recovery, allowing for repeated insertion and removal without aging or deformation, and meeting food contact safety standards. The sealing element 8 can be T-shaped or frustum-shaped, allowing it to be inserted into the drain outlet of the fixing rod 5 with an interference fit, achieving a reliable seal through the elastic deformation of the silicone material. More specifically, the outer end of the sealing element 8 has an anti-slip texture or pull ring structure, allowing operators to easily grip and remove the sealing element 8 even with wet hands or while wearing gloves.

[0069] The aeration pipe 7 is also a hollow tubular structure, preferably circular. Several aeration pipes 7 are arranged in parallel between two fixed rods 5, forming a fence-like overall layout. The key design lies in the flow channel connection: both ends of the aeration pipe 7 are connected to the internal cavities of the two fixed rods 5. Specifically, both ends of the aeration pipe 7 can penetrate or be butt-welded to the inner wall of the fixed rod 5, so that the inner cavity of the aeration pipe 7 is completely connected to the inner cavity of the fixed rod 5, forming a communicating vessel structure similar to an "H" or ladder.

[0070] Furthermore, the fixing rod 5 and the aeration pipe 7 are connected by full circumferential welding. Full circumferential welding means that the weld seam is continuously distributed along the entire circumference of the connection part without any interruption. This connection method not only ensures structural strength, but more importantly, it ensures complete airtightness at the connection point, preventing air leakage. The weld seam is polished to make the surface of the welded part smooth and flat, which not only improves the overall appearance quality, but also eliminates any burrs or pits that may exist at the weld seam, preventing food residue from adhering and accumulating here, and facilitating cleaning and hygiene.

[0071] The core innovation of this utility model lies in the design of a two-stage pressure-stabilizing and diverting structure. Specifically, the inner cross-sectional area of ​​the fixing rod 5 is larger than the inner cross-sectional area of ​​the aeration pipe 7, thus forming a structure in which the fixing rod 5 acts as the primary pressure-stabilizing chamber and the aeration pipe 7 acts as the secondary release channel for pressure stabilization and diversion. More specifically, the inner cross-sectional area of ​​the fixing rod 5 is preferably more than twice the inner cross-sectional area of ​​the aeration pipe 7.

[0072] The working principle of this two-stage pressure-stabilizing and diverting structure is as follows: When the air pump 1 is working, compressed air enters the fixed rod 5 through the hose assembly 3. Due to the large internal cross-sectional area of ​​the fixed rod 5, according to the continuity equation in fluid mechanics, the airflow velocity decreases significantly after entering this larger space. According to Bernoulli's principle, the decrease in velocity means the conversion of dynamic pressure to static pressure, forming a relatively stable high-pressure chamber inside the fixed rod 5. This is the process of "first-stage pressure stabilization". Subsequently, the gas in the chamber is evenly diverted into each of the thinner aeration pipes 7 under pressure. Since the pressure at each point inside the fixed rod 5 tends to be uniform, the driving pressure at the inlet of each aeration pipe 7, whether it is near the air inlet 4 or far from the air inlet 4, is basically the same, thus ensuring that the air intake of each aeration pipe 7 is highly consistent. This is the process of "second-stage diversion".

[0073] This design effectively eliminates the "flow deviation" phenomenon commonly found in traditional single-pipe air intake devices. In traditional devices, the airflow is intense near the air inlet, while the airflow is weak or even nonexistent further away, resulting in inconsistent thawing progress for the food throughout the sink. This new design, through a fluid structure design with a thicker pipe for pressure stabilization and a thinner pipe for flow distribution, ensures uniform water flow intensity throughout the entire washing sink, synchronizing the thawing speed of the food and completely solving the problem of thawing dead zones.

[0074] The aeration pipe 7 has several aeration holes distributed on its wall. Furthermore, the preferred diameter of the aeration holes is between 0.5 mm and 2.0 mm. The selection of the hole diameter requires a balance between several factors: if the hole diameter is too small, the airflow resistance is high, the air output is insufficient, and the agitation impact on the water is inadequate; if the hole diameter is too large, the individual bubble volume is large, the air consumption is high, and significant noise is generated. The aforementioned hole diameter range can generate appropriately sized microbubbles, ensuring sufficient agitation while also meeting the requirements of quiet operation and energy saving.

[0075] It should be noted that the aeration holes are located on the highest point generatrix of the aeration pipe 7. The highest point generatrix refers to the axial straight line on the circumferential cross-section of the aeration pipe 7 when it is placed horizontally, which is furthest from the bottom of the pool. Arranging the aeration holes at this position ensures that the bubbles escape from the aeration holes and move vertically upwards, forming an upward gas-liquid mixture in the water. This vertically upward airflow drives the surrounding water to form an upward vortex, which spreads outwards at the water surface and then flows back downwards, thus forming a strong three-dimensional circulating vortex in the entire vegetable washing pool. This vortex continuously washes the surface of the frozen food soaked above the frame, continuously breaking down the low-temperature water film (i.e., the cold boundary layer) around the food, carrying away the cold and bringing in the heat of the room temperature water, significantly accelerating the heat exchange process and greatly improving the defrosting efficiency.

[0076] A handle 6 is fixedly connected to the top of the fixed rod 5. The handle 6 allows the operator to easily lift or place the entire submersible aeration frame out of the washing sink, reflecting the portable design concept of this device. Furthermore, the handle 6 has an inverted U-shaped structure, with its two ends welded to the corresponding upper surface of the fixed rod 5. The inverted U-shaped structure is stable and reliable, distributes force evenly, and is easy to hold with both hands or lift with one hand.

[0077] Another important innovation of this utility model lies in the heat insulation design of the handle 6. Specifically, the handle 6 is a hollow and sealed structure, and the internal cavity of the handle 6 is isolated from the internal cavity of the fixing rod 5. That is to say, although the handle 6 and the fixing rod 5 are fixedly connected by welding, the handle 6 itself is a closed hollow tube, and its two ends are sealed during welding, so the internal gas cannot communicate with the inside of the fixing rod 5.

[0078] More specifically, the handle 6 is filled with air or evacuated to form an insulated cavity that blocks the transfer of cold energy. Since air has extremely low thermal conductivity and is a poor conductor of heat, the hollow, enclosed handle 6 effectively creates a thermal barrier between the fixed rod 5 and the operator's hand. After the device completes the thawing process in the ice-water mixture, the fixed rod 5, due to prolonged immersion, reaches a temperature close to freezing. If the handle and fixed rod are internally connected or if the handle is a solid metal structure, the cold energy will be rapidly conducted to the handle surface, causing the operator to feel an icy chill when holding it, and potentially even resulting in frostbite. In this invention, the insulated cavity effectively blocks the rapid transfer of cold energy from the fixed rod 5 to the handle 6. Even if the fixed rod 5 is very cold, the operator will not feel significant discomfort when holding the handle 6, greatly improving the operating experience and demonstrating humanistic care for frontline operators.

[0079] The working principle and operation process of this embodiment are as follows:

[0080] Installation: Place the air pump 1 on the countertop next to the sink, ensuring it is above the water level to prevent backflow of sink water into the pump body due to the siphon effect when the pump stops. Connect one end of each of the two hose assemblies 3 to the two air inlets 2 of the air pump 1, and the other end to the air inlets 4 on the two fixing rods 5. Check and ensure that the sealing pieces 8 at both ends are tightly plugged to guarantee the airtightness of the system.

[0081] Usage: Fill the sink with an appropriate amount of tap water, enough to submerge the aeration frame. Place the device steadily at the bottom of the sink with the aeration pipe 7 facing down. Place frozen meat, seafood, or other ingredients to be thawed directly on top of the aeration pipe 7, or place them in a mesh basket and then on top of the frame.

[0082] Thawing Stage: Turn on switch 9 of air pump 1. Adjust the air volume appropriately via the control panel according to the quantity of food and the required thawing speed. After the device starts working, compressed air is evenly distributed to each aeration pipe 7 through a two-stage pressure stabilization and distribution system, and escapes from the aeration holes, generating a large number of tiny bubbles in the water. The continuous rise of the bubbles causes the water to boil and churn, forming strong turbulent agitation. The mechanical impact of the bubbles continuously breaks down the cold boundary layer on the surface of the food, and combined with the convective heat transfer of the water flow, significantly accelerates the thawing process. Compared with traditional static water immersion thawing, the thawing efficiency of this device can be increased several times, and the thawing progress of the entire tank of food is uniform.

[0083] Cleaning and Maintenance: After use, turn off the air pump 1 and lift the device out of the sink by holding the handle 6. Due to the heat-insulating design of the handle 6, the operator will not feel discomfort from contact with cold metal. If blood or residue is found flowing back into the pipe, simply pull out the sealing parts 8 at both ends, connect the air inlet 4 to a faucet or use a pressure water gun, and the water will flow through the straight channel into the fixed rod 5, flushing the dirt out from the drain. If necessary, the aeration pipe 7 can also be rinsed. After cleaning, replace the sealing parts 8, allow it to dry, and store it for later use.

[0084] In summary, this invention cleverly utilizes fluid dynamics principles to solve the problems of insufficient terminal pressure and uneven airflow distribution caused by long-distance air transport by combining the cross-sectional area ratio design of the fixed rod and the aeration pipe with a dual-point symmetrical air intake layout. Furthermore, the design of a straight-through sewage discharge channel with detachable sealing components solves the hygiene problem of dirt accumulation inside traditional aeration devices. Finally, the hollow, sealed handle design, isolated from the inner cavity of the fixed rod, addresses the issue of hand protection for operators in low-temperature environments. The organic combination of these three features gives this device a comprehensive technical advantage—uniformity, hygiene, and portability—that existing single-aeration-pipe devices lack, meeting the multiple needs of catering kitchens for food safety, efficient operation, and user-friendly operation.

[0085] The above embodiments have the following technical effects:

[0086] Regarding improving thawing uniformity: This device optimizes the cross-sectional area ratio of the fixed rod 5 and the aeration pipe 7 to construct a flow channel structure that facilitates pressure stabilization and flow distribution. When compressed air enters the fixed rod 5, the larger flow cross-sectional area helps reduce the airflow velocity, promoting the conversion of dynamic pressure to static pressure, thus creating a relatively balanced pressure buffer space inside the fixed rod 5. Based on this, the gas is distributed into each aeration pipe 7, effectively improving the pressure attenuation and flow deviation phenomena commonly found in traditional single-pipe air intake devices. Furthermore, when combined with the dual-supply design of the air pump 1, the pressure on both sides can be balanced from the air source end. Working in conjunction with the pressure stabilization structure, this significantly improves the consistency of air output from each aeration hole in the entire vegetable washing tank, resulting in a more uniform distribution of water flow intensity. This promotes the synchronous thawing of food in the tank and effectively alleviates the problem of thawing dead zones.

[0087] Regarding improved aeration efficiency: the aeration holes are arranged on the top axial centerline of the aeration pipe 7, allowing the bubbles to escape and move vertically upwards, forming an upward gas-liquid mixture. This airflow drives the surrounding water to form a three-dimensional circulating vortex, continuously scouring the surface of frozen food, breaking down the low-temperature water film (cold boundary layer) around the food, and accelerating heat exchange. When the pore size is controlled within a suitable range (e.g., 0.5mm-2.0mm), the generated bubbles are of moderate size, balancing mechanical impact with quiet and energy-saving requirements.

[0088] Regarding hygiene and cleaning: A straight-through cleaning channel is formed by setting a drain port aligned with the internal flow channel at the end of the fixed rod 5 and a removable plug 8. During cleaning, the plug 8 is pulled out, and the water flow can pass through the interior of the fixed rod 5 along the straight flow channel, flushing out any residue that may have backflowed, thus achieving effective cleaning of the inside of the pipeline and reducing the risk of dirt accumulation due to dead corners in the flow channel. The plug 8 is made of food-grade silicone, which has good sealing performance and an external anti-slip structure, improving the convenience of maintenance.

[0089] In terms of operational comfort: the handle 6 adopts a hollow, sealed structure and is isolated from the interior of the fixing rod 5, using the internal air or vacuum filling as a thermal resistance barrier. Even if the fixing rod 5 is immersed in low-temperature water for a long time, the handle 6 can maintain a relatively normal temperature, blocking the rapid conduction of cold air and avoiding discomfort or frostbite for the operator, reflecting a human-centered design.

[0090] Regarding connections and materials: the air inlet 4 uses a pagoda connector in conjunction with the silicone hose assembly 3, ensuring a secure connection and easy assembly / disassembly; the fixing rod 5 and the aeration pipe 7 are fully welded and polished around the circumference, guaranteeing structural strength and sealing, and facilitating cleaning. The entire structure is made of food-grade 304 stainless steel, which is corrosion-resistant, oxidation-resistant, and meets food safety standards.

[0091] In terms of ease of operation: the air pump 1 is equipped with a visual control panel that supports flow adjustment and real-time monitoring, making the operation of the device intuitive and convenient.

[0092] It should be noted that in this patent application, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one" does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element. In this patent application, if it refers to performing an action according to an element, it means performing the action at least according to that element, including two cases: performing the action only according to that element, and performing the action according to that element and other elements. Expressions such as "multiple," "repeatedly," and "various" include two, two times, two kinds, and more than two, more than two times, and more than two kinds.

[0093] All documents mentioned in this application are considered to be incorporated in their entirety into the disclosure of this application so that they can serve as a basis for modifications if necessary. Furthermore, it should be understood that after reading the foregoing disclosure of this application, those skilled in the art can make various alterations or modifications to this application, and these equivalent forms also fall within the scope of protection claimed in this application.

Claims

1. A portable aeration and defrosting device for restaurant vegetable washing sinks based on two-stage pressure stabilization and diversion, characterized in that: Includes an air pump (1) and a submersible aeration frame; The submersible aeration frame includes two parallel hollow fixed rods (5) and several hollow aeration pipes (7) connected between the two fixed rods (5). The fixed rod (5) is provided with an air inlet (4) for connecting to the air pump (1) through the hose assembly (3); the two ends of the aeration pipe (7) are respectively connected to the internal cavity of the fixed rod (5) on both sides, and a number of aeration holes are distributed on the pipe wall of the aeration pipe (7); The inner cross-sectional area of ​​the fixed rod (5) is larger than the inner cross-sectional area of ​​the aeration pipe (7), forming a structure in which the fixed rod (5) serves as a primary pressure stabilizing chamber and the aeration pipe (7) serves as a secondary release channel for pressure stabilization and diversion. At least one end of the fixing rod (5) is provided with a drain port that is aligned in a straight line with the internal flow channel of the fixing rod (5), and a sealing member (8) is detachably connected to the drain port; A handle (6) is fixedly connected above the fixed rod (5). The handle (6) is a hollow and sealed structure, and the internal cavity of the handle (6) is isolated from the internal cavity of the fixed rod (5).

2. The portable aeration and defrosting device for restaurant vegetable washing sinks based on two-stage voltage stabilization and diversion as described in claim 1, characterized in that: The submersible aeration frame is made of food-grade 304 stainless steel; the fixing rod (5) is square or round, and the aeration pipe (7) is round.

3. The portable aeration and defrosting device for restaurant vegetable washing sinks based on two-stage pressure stabilization and diversion as described in claim 1, characterized in that: The fixed rod (5) and the aeration pipe (7) are connected by full circumference welding, and the weld is polished; the air inlet (4) is located in the middle section or near the end of the fixed rod (5) along its length, and the air inlets (4) on both sides of the fixed rod (5) are symmetrically distributed.

4. The portable aeration and defrosting device for restaurant vegetable washing sinks based on two-stage pressure stabilization and diversion as described in claim 1, characterized in that: The inner cross-sectional area of ​​the fixing rod (5) is more than twice the inner cross-sectional area of ​​the aeration pipe (7).

5. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage voltage stabilization and diversion system as described in claim 1, characterized in that: The aperture of the aeration hole is in the range of 0.5mm-2.0mm, and the aeration hole is located on the highest point generatrix of the top of the aeration pipe (7) to generate a vertically upward gas-liquid mixture flow.

6. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage pressure stabilization and diversion system as described in claim 1, characterized in that: The handle (6) has an inverted U-shaped structure, and its two ends are welded to the upper surface of the corresponding fixing rod (5); the handle (6) is filled with air or evacuated to form a heat-insulating cavity for blocking the transfer of cold energy.

7. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage voltage stabilization and diversion system as described in claim 1, characterized in that: The sealing component (8) is made of food-grade silicone material and is T-shaped or truncated cone-shaped, which can be inserted into the drain outlet with an interference fit; the outer end of the sealing component (8) is provided with anti-slip texture or pull ring structure.

8. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage voltage stabilization and diversion system as described in claim 1, characterized in that: The air pump (1) has two air inlets (2), which are connected one-to-one with the air inlets (4) on the two fixed rods (5) on both sides through two hose assemblies (3).

9. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage voltage stabilization and diversion system as described in claim 1, characterized in that: The air inlet (4) adopts a pagoda connector structure, and the hose assembly (3) is a food-grade silicone hose. The hose assembly (3) is fastened to the air inlet (4) through the pagoda connector structure.

10. A portable aeration and defrosting device for restaurant vegetable washing sinks based on a two-stage voltage stabilization and diversion system as described in claim 1, characterized in that: The air pump (1) has a control panel on its housing, which includes a flow meter, a display screen and a switch (9).

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