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公开(公告)号：EP1174666A2
公开(公告)日：2002-01-23
申请号：EP01306238.5
申请日：2001-07-19
发明人： Watanabe, Katsumi , Eto, Masataka , Asakura, Shinjiro , Haruyama, Kenji , Kameda, Yutaka , Oagu, Susumu , Shiozaki, Kentaro , Higashionna, Youichi
CPC分类号： F25D17/065 , F25D11/022 , F25D2317/0655 , F25D2317/0664 , F25D2317/0665 , F25D2317/067 , F25D2317/0672 , F25D2317/0682 , F25D2317/0683 , F25D2400/04
摘要： A chill blow-off port (201,311,312,501) is provided on a front surface side within a refrigerating compartment (100,200,300), and a chill return port (120,123,202,303) is provided on a back wall of the refrigerating compartment (100,200,300), so that a chill generated by a heat exchanger flows from the front surface side within the refrigerating compartment (100,200,300) toward the rear in the depth. Thereby, temperature unevenness within the refrigerating compartment (100,200,300) is effectively eliminated and a cooling rate of a preserved food is enhanced.
摘要翻译： 在冷藏室（100,200,300）的前表面侧设置有冷却吹出口（201,311,312,501），在冷藏室（100,200,300）的后壁设置有冷却返回口（120,123,202,303），冷却室 由热交换器产生的热量从冷藏室（100,200,300）内的前表面侧朝深度向后方流动。 因此，有效地消除了冷藏室（100,200,300）内的温度不均匀性，并且提高了保存食品的冷却速度。
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公开(公告)号：EP1174666A3
公开(公告)日：2004-01-21
申请号：EP01306238.5
申请日：2001-07-19
发明人： Watanabe, Katsumi , Eto, Masataka , Asakura, Shinjiro , Haruyama, Kenji , Kameda, Yutaka , Oagu, Susumu , Shiozaki, Kentaro , Higashionna, Youichi
CPC分类号： F25D17/065 , F25D11/022 , F25D2317/0655 , F25D2317/0664 , F25D2317/0665 , F25D2317/067 , F25D2317/0672 , F25D2317/0682 , F25D2317/0683 , F25D2400/04
摘要： A chill blow-off port (201,311,312,501) is provided on a front surface side within a refrigerating compartment (100,200,300), and a chill return port (120,123,202,303) is provided on a back wall of the refrigerating compartment (100,200,300), so that a chill generated by a heat exchanger flows from the front surface side within the refrigerating compartment (100,200,300) toward the rear in the depth. Thereby, temperature unevenness within the refrigerating compartment (100,200,300) is effectively eliminated and a cooling rate of a preserved food is enhanced.
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