Refrigerator Quick-Freezing Chamber Layout for Food Quality Preservation

The freezing chamber is divided into a first freezing chamber and a second freezing chamber with different temperature zones. The first freezing chamber maintains a higher temperature for storing food, while the second freezing chamber provides rapid freezing at lower temperatures. This segmentation allows food to be stored safely and then quickly frozen when needed, preventing tissue damage and nutrient loss while maintaining manageable device complexity.

A heat insulation wall is introduced as an intermediary between the first and second freezing chambers. This heat insulation layer prevents excessive heat transfer between the two zones, allowing the second freezing chamber to maintain lower temperatures for rapid freezing without causing the entire freezing chamber to become too cold. This mediator enables differentiated temperature control while keeping the overall structure integrated.

The refrigeration system is segmented into two independent evaporators: one for the first freezing chamber and another for the second freezing chamber. Each evaporator serves its designated zone directly, eliminating the need for long air ducts to transport cold air across the entire freezing chamber. This segmentation reduces airflow resistance and energy loss while maintaining a relatively simple overall system architecture.

The air duct system that previously occupied significant space in the refrigerating chamber is extracted or eliminated by placing evaporators directly within the freezing chamber zones. This removes the energy-loss-prone air duct transmission path and frees up space in the refrigerating chamber, reducing both energy loss and device complexity simultaneously.

The air circulation system is segmented into separate circulation loops for the first and second freezing chambers, with independent evaporators controlling each zone. This segmentation allows differentiated humidity control - the first freezing chamber can maintain higher humidity for food storage while the second provides drier conditions for rapid freezing, preventing air drying and extending food freshness without requiring a complex centralized humidity control system.

Different humidity conditions are applied to different zones based on their specific functions. The first freezing chamber maintains higher humidity levels suitable for food storage, while the second freezing chamber operates with lower humidity optimized for rapid freezing. This local quality differentiation improves food preservation reliability while keeping the overall air circulation system relatively simple.