JP3573807B2 - Storage room - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a storage for thawing frozen foods such as a frozen lunch box and a frozen hamburger, and for heating and keeping them warm while humidifying a storage room.
[0002]
[Prior art]
Conventionally, as shown in Japanese Patent Application Laid-Open No. Hei 5-307417 (G05D23 / 19), for example, as described in Japanese Patent Application Laid-Open No. Hei 5-307417, a heater is provided in the refrigerator and the heater is controlled based on the temperature in the refrigerator. A configuration in which a humidifier including a pan and a humidifying heater for heating the same is provided while the humidifier is heated to a predetermined temperature, and the humidifying heater is controlled based on the humidity in the refrigerator to maintain the inside of the refrigerator at a predetermined humidity. Have been.
[0003]
[Problems to be solved by the invention]
However, the above-mentioned low-temperature food stored in the refrigerator (storage room) has a heat capacity, and therefore, even if the temperature in the refrigerator rises due to heating by the heater, the temperature of the food (product temperature) is low. It rises to the set value with a delay. In particular, in a situation where the internal temperature is rapidly increasing, the difference between the internal temperature and the product temperature is considerably large.
[0004]
If the inside of the storage (storage room) is rapidly humidified in such a situation, the food condenses on the surface of the food still having a lower temperature than the air in the storage, and adheres as dew. As a result, there has been a problem that the food surface becomes excessively moist and the food is in a so-called messiness state and the quality is deteriorated.
[0005]
The present invention has been made to solve such a conventional technical problem, and an object of the present invention is to provide a refrigerator that can prevent inconvenience of deterioration of articles stored in a storage room due to humidification. I do.
[0006]
[Means for Solving the Problems]
According to the first aspect of the present invention, the storage room is configured by heating the storage room in which the cooled food is stored by the heating device, and detects the temperature in the storage room by humidifying the storage room. Temperature sensor, a humidity sensor for detecting the humidity in the storage room, and controlling the heating device based on the output of the temperature sensor, by controlling the humidification device based on the output of the humidity sensor, the temperature in the storage room and A control device for maintaining the humidity at a set value, wherein the control device sets an upper limit to the humidity in the storage room according to a temperature difference between the temperature in the storage room and the product temperature of the food, and controls the humidifying device. Things.
[0007]
According to the second aspect of the present invention, the storage room is configured by heating the storage room in which the cooled food is stored by the heating device, and detects the temperature in the storage room by humidifying the storage room. Temperature sensor, a humidity sensor for detecting the humidity in the storage room, and controlling the heating device based on the output of the temperature sensor, by controlling the humidification device based on the output of the humidity sensor, the temperature in the storage room and A control device for maintaining the humidity at a set value, wherein the control device sets an upper limit to the humidity increase rate in the storage room based on the temperature increase rate in the storage room, and controls the humidifying device.
[0008]
According to a third aspect of the present invention, in the above-described invention, the control device sets the humidity in the storage room or the upper limit of the humidity increase rate when the temperature in the storage room is low or when the temperature increase rate in the storage room is large. It is set low.
[0009]
[Action]
According to the storage cabinet of the first aspect of the present invention, the upper limit is set for the humidity in the storage room based on the temperature difference between the temperature in the storage room and the temperature of the food, and the humidifier is controlled, so that the storage device is cooled. In the process of increasing the temperature in the storage room in which food is stored , that is, when the temperature of the storage room is low and the temperature of the food or the like is still low, the upper limit of the humidity in the storage room is lowered. By restricting, humidification can be suppressed, and deterioration due to dew condensation on the surface of food or the like can be avoided beforehand.
[0010]
According to the second aspect of the invention, the upper limit is set for the humidity increase rate in the storage room according to the temperature increase rate in the storage room, and the humidifier is controlled, so that the cooled food is stored. If the temperature of the storage room is rapidly rising and the temperature of the food or the like is still low, the humidification is suppressed by restricting the upper limit of the rate of increase in the humidity of the storage room to a low value. Such deterioration due to condensation on the surface can be avoided beforehand.
[0011]
【Example】
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a front view of the refrigerator 1 of the present invention, FIG. 2 is a vertical sectional side view of the refrigerator 1, FIG. 3 is a vertical front view of the refrigerator 1, and FIG. FIG. 5 is a plan sectional view of the upper part of another storage 1.
[0012]
The warming storage 1 of the embodiment is used for thawing frozen foods such as a frozen lunch box and a frozen hamburger, and for heating and keeping the same, for example. An inner box 3 made of a steel plate opening forward is assembled at an interval, connected by a breaker (not shown), and then filled with foam insulation 6 between the two boxes 2, 3 and the breaker. The front opening 8A of the storage room 8 formed in the inner box 3 is vertically partitioned by a middle partition 9 which extends right and left at the center. The upper and lower openings 8A are openably and closably closed by doors 11, 11 (the upper door 11 is omitted in FIG. 2).
[0013]
A rectangular through-hole 12 is drilled in the rear right side of the top wall 7A of the heat-insulating box 7, and a heat-insulating unit box 13 that is opened downward by closing the through-hole 12 from above is attached. It constitutes a part of the heat insulating box 7. A heating heater 14 as a heating device is mounted in the unit box 13. A blower 16 composed of a sirocco fan is mounted on the left side of the unit box 13, and its shaft 16 </ b> S passes through the left wall of the unit box 13, and its motor 16 </ b> M is fixed to the left side of the unit box 13. The inside of the unit box 13 is partitioned by a fan casing 21 into a suction side where the heating heater 14 is located and a discharge side where the blower 16 is located.
[0014]
A water injection valve 23 as a water injection device for injecting water into a humidifying tray 22 described later is mounted on the top wall 7A of the heat insulating box 7 along with the unit box 13, and a connection port 24 is connected to a water pipe (not shown). Have been. Further, a control panel 26 is attached to a front end on the top wall 7A, and a control box 27 is arranged behind the control panel 26.
[0015]
A substantially gate-shaped upper duct plate 28 is attached to the upper part of the heat-insulating box 7, and the upper surface 28A and the left and right side surfaces 28B and 28C are spaced from the top surface 3A and the left and right side surfaces 3B and 3C of the inner box 3. are doing. An upper duct 40 communicating between the unit box 13 is formed between the upper surface 28A and the top surface 3A and between the left and right side surfaces 28B and 28C and the left and right side surfaces 3B and 3C.
[0016]
FIG. 6 shows a perspective view of the upper duct plate 28. Outward flanges 29A, 29B, 29C, 29D and 29E are bent at the upper end 28A of the upper duct plate 28, the front ends of the left and right side surfaces 28B and 28C, and the lower ends of the left and right side surfaces 28B and 28C, respectively. A plurality of through holes 31 are formed in 29E. The flanges 29A, 29B, 29C, 29D, and 29E are in contact with the top surface 3A and the left and right side surfaces 3B, 3C of the inner box 3, respectively.
[0017]
Further, an upper partition 32 is attached to the upper surface 28A of the upper duct plate 28, extending from the rear to the front, and inclined to the right, and then descends the front portion of the left side surface 28B to the flange 29D. The upper partition 32 is in contact with the top surface 3A and the left and right side surfaces 3B, 3C of the inner box 3, and the rear portion thereof corresponds to the lower end of the fan casing 21. Thereby, the inside of the upper duct 40 is partitioned into a suction side 40S in which the heating heater 14 is present above and a discharge side 40D in which the blower 16 is present. A plurality of suction ports 33 are formed in the front portion of the upper surface 28A, the front portions of the left and right side surfaces 28B and 28C, and the flange 29A located on the suction side 40S.
[0018]
The left corner of the upper duct plate 28 is recessed (not shown in FIG. 6), and the humidifying dish 22 and the humidifying heater 42 as a humidifying dish heating device, which constitute the humidifying device 41, are disposed therein. I have. Reference numeral 43 denotes a drain pipe for discharging overflow water from the humidifying tray 22, which is drawn down the left side of the storage room 8 to the outside.
[0019]
On the other hand, left and right duct plates 51 and 52 are attached to the left and right side surfaces 3B and 3C of the inner box 3 at intervals, and left and right ducts 53 and 54 are formed between them and the left and right side surfaces 3B and 3C. The upper ends of the ducts 53 and 54 communicate with the discharge side 40D and the suction side 40S of the upper duct 40 by through holes 31 formed in the flanges 29D and 29E of the upper duct plate 28, respectively.
[0020]
A plurality of through holes 57 are formed in the left and right duct plates 51, and the front surfaces of the left and right duct plates 51 and 52 are closed. In addition, columns 58, 58 are respectively attached to the front and rear of the left and right duct plates 51, 52, and a plurality of rails 59,. A tray 61 is placed and installed between the rails 59.
[0021]
In addition, tray stoppers 62, which serve as hits when the tray 61 is inserted, are attached to the back of the storage room 8 vertically. A transparent glass 63 is fitted into the doors 11, 11, and a heater 64 for preventing fogging is attached to the transparent glass 63. Further, a gasket 65 is attached to an inner peripheral edge of the door 11, and a handle 66 is attached to a non-pivot side front surface.
[0022]
When the blower 16 is operated, warm air heated by the heating heater 14 is sucked through the fan casing 21 and discharged toward the left discharge side 40D of the upper partition 32 in the upper duct 40 as shown by arrows in each drawing. Is done. The warm air discharged to the discharge side 40D of the upper duct 40 passes through the upper surface 28A of the upper duct plate 28 and descends outside the left side surface 28B while being humidified by the humidifier 41, and passes through the through hole 31 of the flange 29D. , Flows into the left duct 53 between the left duct plate 51 and the inner box 3.
[0023]
Then, the warm air descending in the left duct 53 is discharged into the storage chamber 8 from the through holes 57. Most of the warm air discharged into the storage room 8 traverses the inside from left to right, is sucked into the right duct 54 from the through holes 57 formed in the right duct plate 52, and rises. Then, it flows into the suction side 40S of the upper duct 40 through the through hole 31 of the flange 29E of the upper duct plate 28. The warm air in the upper part of the storage chamber 8 is sucked into the suction side 40S from the suction ports 33 formed corresponding to the upper part of the opening 8A. Then, the returned warm air circulates through the heating heater 14 and is sucked into the blower 16 again.
[0024]
When the upper door 11 is opened for taking in and out of food, low-temperature (normal temperature) outside air flows into the storage room 8 as shown by a dashed arrow in FIG. 2, and instead, as shown by a solid line arrow in the figure. Warm air in the storage room 8 tends to flow out from the upper portion of the opening 8A. However, since a plurality of suction ports 33... Are formed corresponding to the upper part of the opening 8A, the warm air to be discharged is drawn back to the suction ports 33 by the suction force of the blower 16, and most of the suction air is sucked. Will be done.
[0025]
Next, FIG. 7 shows a block diagram of a control device 68 provided in the control box 27 of the refrigerator 1. The control device 68 comprises a general-purpose microcomputer 71. The microcomputer 71 has a temperature sensor 72 for detecting the temperature in the storage room 8 or the temperature of the intake air (hereinafter, referred to as the inside temperature), and the humidity in the storage room 8 (Hereinafter referred to as the in-compartment humidity), a humidity sensor 73 for detecting the surface temperature of the food (attached to the food surface) 74, and a float for detecting the water level in the humidifying dish 22 Each output of the switch 76 is input. On the other hand, to the output of the microcomputer 71, the heating heater 14, the humidification heater 42 and the fogging prevention heater 64, the blower 16 and the water injection valve 23 are connected.
[0026]
The operation of the storage 1 with the above configuration will be described. First, the thawing-heating-warming operation of foods, such as lunches that have been cooked in advance and then frozen, will be described with reference to the flowchart of FIG. 8 showing the program of the microcomputer 71 and the graph of FIG. Now, assuming that the frozen food is placed on the tray 61 as shown in FIG. 1 and a heating switch (not shown) of the microcomputer 71 is pressed, the microcomputer 71 detects the surface of the food by the product temperature sensor 74 in step S1. The temperature is measured, and it is determined in step S2 whether the temperature detected by the product temperature sensor 74 is falling.
[0027]
If the microcomputer 71 is descending, the process proceeds to step S3 to clear the 30-minute counter that the microcomputer 71 has as its function. Then, in step S4, the heat generation amount of the heating heater 14 is controlled by P (proportional), I (integral), and D (differential) by setting the internal temperature to + 35 ° C. to defrost the food. The blower 16 is operated continuously.
[0028]
After that, when the temperature detected by the product temperature sensor 74 stops decreasing and starts to rise, the process proceeds from step S2 to step S5, and it is determined whether the temperature detected by the product temperature sensor 74 is lower than + 7 ° C. If it is low, the process proceeds to step S6 to count the 30-minute counter. In step S7, it is determined whether or not the accumulation of the counter has elapsed for 30 minutes. If not, the process returns to step S4. By such a thawing operation, the product temperature (surface and center) gradually rises from about -20 ° C. as shown in FIG.
[0029]
Then, if the surface temperature detected by the product temperature sensor 74 has reached + 7 ° C. in step S5, or if the 30-minute counter has elapsed 30 minutes in step S7, the microcomputer 71 proceeds to step S8, and the microcomputer 71 proceeds to step S8. ) Is “H” (set) or not. Here, since it is “L” (reset), the process proceeds to step S9 to determine whether the product temperature is higher than a set temperature (for example, + 80 ° C. or + 70 ° C.). to decide. If not, in step S10, the setting of the internal temperature is set to + 95 ° C., and the heating heater 14 is controlled to heat the food.
[0030]
Here, since the product temperature surface and the product temperature center have been raised to the predetermined temperature of 0 ° C. or more by the above-described thawing operation, the product temperature surface and the product temperature center rise at a stretch by setting such a high internal temperature (FIG. 9). reference). By the way, foods have a temperature zone in which bacteria can easily propagate, which corresponds to + 20 ° C. to + 40 ° C. As described above, by thawing in advance and then heating at a high internal temperature, the product temperature surface and The times T1 and T2 during which the product temperature center passes through this temperature zone are extremely short, and the propagation of bacteria is suppressed.
[0031]
Here, conventionally, since the frozen food was heated from the beginning at the internal temperature of + 90 ° C., there is a difference between the surface of the product and the center of the product temperature as shown in FIG. 10, and the above temperature zone (+ 20 ° C. to + 40 ° C.) The passing times T1 and T2 were extremely long. For this reason, there was a risk that a large amount of bacteria would propagate in the food, but in this embodiment, such a problem could be solved because the food could quickly pass through this temperature zone as described above.
[0032]
When the product temperature (product temperature surface) becomes higher than the set temperature of + 80 ° C. by the heating operation, the microcomputer 71 proceeds from step S9 to step S11, sets the heat retention control flag, and sets the internal temperature set value in step S12. Is set to, for example, + 80 ° C., and the heating heater 14 is subjected to PID control. After that, the process proceeds from step S8 to step S11 to execute the food keeping operation.
[0033]
Next, the control of the humidity in the refrigerator and the water injection control will be described with reference to the flowcharts showing the program of the microcomputer 71 in FIGS. FIG. 11 shows a basic humidity control operation in the microcomputer 71. In step S13 in FIG. 11, the microcomputer 71 measures the inside humidity by the humidity sensor 73, and in step S14, based on the inside humidity. The amount of heat generated by the humidifying heater 42 is controlled by PID so that the humidity is set.
[0034]
The microcomputer 71 sets the set value (set humidity) of the internal humidity in the control in step S14 to, for example, 60% set by the user. By performing thawing, heating, and keeping warm under such high humidity, deterioration of the food due to drying is prevented.
[0035]
In step S15, based on the float switch 76, it is determined whether or not the water level of the humidifying tray 22 has decreased. If the water level has decreased, the process proceeds to step S16, where the water injection valve 23 is opened to start injecting water into the humidifying tray 22. I do. Next, in step S17, it is determined whether or not 10 seconds have elapsed from the start of water injection. After the elapse of the time, the water injection valve 23 is closed and the water injection is stopped in step S18. Thereby, the water level of the humidifying dish 22 is maintained.
[0036]
On the other hand, the microcomputer 71 measures the inside temperature by the temperature sensor 72 in step S19 in FIG. 12, and determines whether or not the inside temperature is lower than + 30 ° C. in step S20. In FIG. 9, when the thawing operation is started and the internal temperature is still lower than + 30 ° C., the product temperature (surface and center) is still extremely low as is clear from FIG. 9. If the food is suddenly humidified in such a situation, dew condensation occurs on the food surface, and the microcomputer 71 proceeds to step S21 to set the upper limit of the humidity in the refrigerator to 50% of the set value (60%), that is, 30%. .
[0037]
As a result, although the set value of the humidity in the refrigerator is 60%, the humidity in the refrigerator is limited to 50%, that is, 30%, so that deterioration due to dew condensation on the food surface is prevented. Prevented or suppressed.
[0038]
When the internal temperature rises and becomes + 30 ° C. or more in step S20, the microcomputer 71 proceeds to step S22, and determines whether or not the internal temperature is lower than + 60 ° C. If it is less than the above, the process proceeds to step S23, where the upper limit of the humidity in the refrigerator is set to 70% of the set value (60%), that is, 42%. Therefore, when heating is started from the end of the thawing operation and the temperature of the product is lower than the temperature in the refrigerator as shown in FIG. 9, the temperature of the refrigerator is 60% even though the set value of the humidity in the refrigerator is 60%. Since the internal humidity is limited to 70%, that is, 42%, deterioration due to the occurrence of dew condensation on the food surface is prevented or suppressed.
[0039]
When the temperature of the refrigerator rises to + 60 ° C. or higher and the temperature of the refrigerator 1 starts to be kept warm, the temperature of the refrigerator 71 also rises. Is set to the set value (60%).
[0040]
Next, FIG. 13 shows humidity control of another microcomputer 71 corresponding to FIG. In this case, the microcomputer 71 measures the rise rate of the internal temperature (the temperature increase width per predetermined time) by the temperature sensor 72 in step S25 of FIG. 13, and in step S26, the internal temperature rise rate is, for example, 10 ° C. / Determine if it is higher than minutes. For example, in a situation where the rate of temperature rise is high as in the beginning of the thawing operation in FIG. 9, the product temperature (surface and center) is still extremely low without being able to follow this, as is clear from FIG.
[0041]
If the humidification is abruptly humidified in such a situation, dew condensation occurs on the surface of the food, so the microcomputer 71 proceeds to step S27 and sets the upper limit of the rate of increase in the humidity in the refrigerator to 2% / min. As a result, a sudden increase in the humidity in the refrigerator is restricted, so that deterioration due to dew condensation on the food surface is prevented or suppressed.
[0042]
When the temperature in the refrigerator approaches the set value and the rate of increase becomes 10 ° C./min or less in step S26, the microcomputer 71 proceeds to step S28, where the rate of increase in the temperature of the refrigerator is 5 ° C./min. If it is higher than 5 ° C./min and not higher than 10 ° C./min, the process proceeds to step S29, where the upper limit of the rate of increase in the humidity in the refrigerator is slightly increased to 4% / min, and the surface of the food is increased. To prevent or suppress deterioration due to the occurrence of condensation.
[0043]
When the temperature inside the refrigerator is stabilized and the rate of increase is 5 ° C./min or less, the microcomputer 71 proceeds from step S28 to step S30 and proceeds to step S30. The restriction on the rate of increase in humidity is released (MAX).
[0044]
【The invention's effect】
According to detail the as the invention of claim 1 above, a limit on the humidity in the storage compartment by the temperature difference between the material temperature Metropolitan temperature and food storage compartment, since to control the humidifier, cooled In the process of raising the temperature of the storage room in which the stored food is stored , that is, when the temperature of the storage room is low and the temperature of the food or the like is still low, the upper limit of the humidity in the storage room is increased. By limiting the temperature to a low level, humidification can be suppressed, and deterioration due to dew condensation on the surface of food or the like can be avoided.
[0045]
According to the second aspect of the present invention, the upper limit is set for the humidity increase rate in the storage room according to the temperature increase rate in the storage room, and the humidifier is controlled, so that the storage room storing the cooled food is stored. If the temperature of the food is rapidly rising and the temperature of the food or the like is still low, humidification is suppressed by limiting the upper limit of the rate of increase in the humidity of the storage room to a low level, and the temperature on the surface of the food or the like is reduced. Can be prevented from being deteriorated due to dew condensation.
[Brief description of the drawings]
FIG. 1 is a front view of a refrigerator according to the present invention.
FIG. 2 is a vertical sectional side view of the storage cabinet of the present invention.
FIG. 3 is a vertical sectional front view of the storage cabinet of the present invention.
FIG. 4 is a plan sectional view of the upper part of the refrigerator according to the present invention.
FIG. 5 is another plan sectional view of the upper part of the storage cabinet of the present invention.
FIG. 6 is a perspective view of an upper duct plate.
FIG. 7 is a block diagram of a control device for a refrigerator according to the present invention.
FIG. 8 is a flowchart showing a program of a microcomputer.
FIG. 9 is a diagram showing the inside temperature and the product temperature of the warm storage of the present invention.
FIG. 10 is a diagram showing the inside temperature and the product temperature of a conventional warm storage.
FIG. 11 is a flowchart showing a program of the microcomputer.
FIG. 12 is a flowchart showing a program of the microcomputer.
FIG. 13 is a flowchart showing a program of the microcomputer.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Hot storage 8 Storage room 14 Heating heater 41 Humidifier 68 Control device 71 Microcomputer 72 Temperature sensor 73 Humidity sensor

Claims (3)

In a warming room configured by heating a storage room containing cooled food by a heating device,
A humidifying device that humidifies the storage room, a temperature sensor that detects a temperature in the storage room, a humidity sensor that detects humidity in the storage room, and controls the heating device based on an output of the temperature sensor, A controller that controls the humidifier based on the output of the humidity sensor to maintain the temperature and humidity in the storage room at set values, and the controller controls the temperature of the storage room and the food. An upper limit is set to humidity in a storage room according to a temperature difference from an article temperature, and the humidifier is controlled, and the refrigeration store is characterized by the above-mentioned. In a warming room configured by heating a storage room containing cooled food by a heating device,
A humidifying device that humidifies the storage room, a temperature sensor that detects a temperature in the storage room, a humidity sensor that detects humidity in the storage room, and controls the heating device based on an output of the temperature sensor, A control device that controls the humidifier based on the output of the humidity sensor to maintain the temperature and humidity in the storage room at set values, and the control device stores the temperature and humidity in the storage room according to a temperature rise rate in the storage room. A warming storage, wherein an upper limit is set for an indoor humidity rise rate, and the humidifying device is controlled. The control device sets the humidity in the storage room or the upper limit of the humidity increase rate low when the temperature in the storage room is low or when the temperature increase rate in the storage room is large. 2 storage room.

Images