A measuring system for automatically determining and/or monitoring the quality of a liquid or viscous foodstuff, including a housing with an interior space for a product container for the foodstuff, the product container has a product space for the foodstuff and a lid provided with a probe with a thermometer, a heating and cooling device for the interior space, a sensor device for determining a non-temperature quality-related parameter value of the foodstuff, and a control unit designed to control the measuring system, measure, store, process and/or export the measured parameter values, and to control the heating and/or the cooling system according to a desired time-temperature program. The cooling system includes a cold buffer, a cooler for the cold buffer, and a separate refrigerant circuit. The cold buffer includes a buffer holder with a phase-transition material, wherein the refrigerant circuit includes a cooling circuit with a pump.

A refrigerator is provided. The refrigerator includes a body comprising a first storage compartment, a door coupled to the body so as to open/close the first storage compartment and provided with a second storage compartment other than the first storage compartment, a weight sensing unit capable of being disposed in at least one of the first and second storage compartments so as to sense the weight of an item stored in the at least one of the first and second storage compartments, a communication unit for communicating with the weight sensing unit, and a control unit for generating, on the basis of the state of a communication connection between the weight sensing unit and communication unit, an output signal that distinguishes the state of the communication connection.

An optimal package structure and an amount of refrigerant to insert into the package structure are determined based upon product information, consumer preference information, and weather information. The optimal package structure and the amount of refrigerant are an optimized combination that is effective to both protect the product from damage and preserve the product from spoilage. A package is constructed to contain the product according to the optimal package structure and the amount of refrigerant is inserted into the structure.

A method for controlling the temperature and humidity level of the air contained in an enclosed refrigerated space includes the step of measuring the temperature of air in the space. The space includes a cooler having a plurality of cold batteries; at least one coolant temperature sensor at the input and at least one coolant temperature sensor at the output of the cooler; at least one fan with an adjustable, reversible direction of ventilation for producing a variable flow of air through the cooler; at least one temperature sensor upstream of the fan; at least one temperature sensor downstream of the cooler; at least one humidity level sensor upstream of the fan; and at least one humidity level sensor downstream of the cooler. The control is affected by reference values given initially for the temperature and humidity level in the enclosed space.

A method of controlling a refrigerator is disclosed. The method includes: operating a cool air supply means with a predetermined output; a controller determining the output of the cool air supply means based on a current temperature of a storage compartment sensed by a temperature sensor while the cool air supply means operates with the predetermined output; and the controller operating the cool air supply means with the determined output. The controller determines that the output of the cool air supply means is decreased or increased when an absolute value of a difference between a previous temperature and a current temperature of the storage compartment is equal to or greater than a first reference value, and wherein the output of the cool air supply means is decreased or increased again when the absolute value of the difference between a current temperature of the storage compartment sensed again after a predetermined time has elapses and the previous temperature of the storage compartment is equal to or greater than the first reference value.

A refrigerator includes a cabinet configured to form a first storage chamber and a second storage chamber, a first evaporator configured to cool the first storage chamber, a first fan configured to circulate air in the first storage chamber to the first evaporator and the first storage chamber, a second evaporator configured to cool the second storage chamber, a compressor configured to be connected to the first evaporator and the second evaporator, a second fan configured to circulate air in the second storage chamber to the second evaporator and the second storage chamber; a refrigerant valve configured to guide refrigerant to the first evaporator or the second evaporator, and a controller configured to perform a plurality of modes sequentially to defrost the second evaporator.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The inventive apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations. Different cooling recipes can be created based on the type and volume of the foods and a related vacuum pressure setpoint trajectory. High-volume food service kitchens can achieve less labor intensive, more time efficient, and higher throughput food preparation operations.

A refrigerator is disclosed. The refrigerator includes a cabinet including a storage compartment, a cool air supply means configured to operate to supply cool air to the storage compartment, a temperature sensor configured to sense a temperature of the storage compartment, and a controller configured to control an output of the cool air supply means based on a difference between a set temperature and a current temperature sensed by the temperature sensor and increase or decrease in temperature of the storage compartment sensed by the temperature sensor at a predetermined time interval.

A method and apparatus is disclosed relating to food preparation in commercial kitchens. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations.

An example transport refrigeration system includes first and second refrigeration circuits configured to cool first and second transport compartments, respectively. An electric machine powers the first and second refrigeration circuits. A controller is configured to monitor a temperature of the electric machine, and reduce a cooling capacity of a selected one of the first and second refrigeration circuits based on the temperature exceeding a first threshold.