An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food has been cooled down to a phase transformation point temperature tl during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature tl being the temperature of a critical point at which the phase transformation of the meat food occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature tl, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T.sub.3, the third target temperature T.sub.3 being a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.

An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food has been cooled down to a phase transformation point temperature tl during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature tl being the temperature of a critical point at which the phase transformation of the meat food occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature tl, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T.sub.3, the third target temperature T.sub.3 being a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.

A defrosting apparatus has a foundation unit having a top surface and sidewalls, housing an electrically-powered water pump with an inlet and an outlet, with an opening in a sidewall enabling water to pass from outside the foundation unit to inside, a vertically oriented conduit extending from the top surface of the foundation unit, with a lower end connected to the outlet of the water pump, and an upper end, a horizontally-oriented conduit having a first and a second end, connected proximate the first end to the upper end of the vertically-oriented conduit, a vertically-oriented downspout connected at the second end of the horizontally-oriented, telescoping conduit assembly, the downspout open at a lower end, and a control unit comprising a CPU, a digital memory and wireless communication circuitry, the control unit coupled to a temperature sensor in contact with the flowing water, and to pump control inputs.

A defrosting apparatus has a foundation unit having a top surface and sidewalls, housing an electrically-powered water pump with an inlet and an outlet, with an opening in a sidewall enabling water to pass from outside the foundation unit to inside, a vertically oriented conduit extending from the top surface of the foundation unit, with a lower end connected to the outlet of the water pump, and an upper end, a horizontally-oriented conduit having a first and a second end, connected proximate the first end to the upper end of the vertically-oriented conduit, a vertically-oriented downspout connected at the second end of the horizontally-oriented, telescoping conduit assembly, the downspout open at a lower end, and a control unit comprising a CPU, a digital memory and wireless communication circuitry, the control unit coupled to a temperature sensor in contact with the flowing water, and to pump control inputs.

A basket system for improving the process of defrosting frozen objects, such as food product packages, where multiple objects are positioned in a permeable walled immersion basket to be lowered into, moved within, and removed from, a defrosting liquid. The system includes flow channel defining spacer plates made of thermally conductive material structured to be positioned within the immersion basket in layers between the multiple objects to be defrosted. Defrosting liquid, such as in a temperature-controlled water bath, may flow freely through the permeable walls of the immersion basket, through the channels created by the spacer plates, and into contact with the plates and the multiple objects being defrosted. The system helps prevent the multiple frozen objects from forming a solid block that would inhibit the defrosting process.

A basket system for improving the process of defrosting frozen objects, such as food product packages, where multiple objects are positioned in a permeable walled immersion basket to be lowered into, moved within, and removed from, a defrosting liquid. The system includes flow channel defining spacer plates made of thermally conductive material structured to be positioned within the immersion basket in layers between the multiple objects to be defrosted. Defrosting liquid, such as in a temperature-controlled water bath, may flow freely through the permeable walls of the immersion basket, through the channels created by the spacer plates, and into contact with the plates and the multiple objects being defrosted. The system helps prevent the multiple frozen objects from forming a solid block that would inhibit the defrosting process.

An installation is provided for defrosting or tempering frozen food products. The installation includes a chamber to receive the food products; ventilation means to establish air circulation in the chamber at a speed greater than or equal to 5 m/s; means of heating the food products in the chamber; an installation water supply configured to be connected to a domestic water network for receiving network water; at least one refrigeration unit to cool the network water to a desired temperature; means for cooling the air in the chamber that includes means for misting, showering or spraying the cooled water into the chamber; and means of regulating the temperature of the cooled water to a set value chosen as a function of at least one of time, a core temperature of the food products, or a surface temperature of the food products.

An installation is provided for defrosting or tempering frozen food products. The installation includes a chamber to receive the food products; ventilation means to establish air circulation in the chamber at a speed greater than or equal to 5 m/s; means of heating the food products in the chamber; an installation water supply configured to be connected to a domestic water network for receiving network water; at least one refrigeration unit to cool the network water to a desired temperature; means for cooling the air in the chamber that includes means for misting, showering or spraying the cooled water into the chamber; and means of regulating the temperature of the cooled water to a set value chosen as a function of at least one of time, a core temperature of the food products, or a surface temperature of the food products.

A method for thawing frozen foods by recycling the water that is used to thaw the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food. When the water reaches the top of the container, it spills over the top and is pumped back into the bottom of the container as a continuous process until the food is thawed.

A method for thawing frozen foods by recycling the water that is used to thaw the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food. When the water reaches the top of the container, it spills over the top and is pumped back into the bottom of the container as a continuous process until the food is thawed.