CN113915883A

CN113915883A - Refrigerator and control method thereof

Info

Publication number: CN113915883A
Application number: CN202110387225.7A
Authority: CN
Inventors: 王磊; 鞠晓晨; 王海燕; 韩丽丽; 常雪松; 杨大海; 张青熊
Original assignee: Hisense Shandong Refrigerator Co Ltd
Current assignee: Hisense Shandong Refrigerator Co Ltd
Priority date: 2021-04-13
Filing date: 2021-04-13
Publication date: 2022-01-11

Abstract

The invention relates to the technical field of refrigeration, and discloses a refrigerator and a control method thereof, wherein the refrigerator comprises a box body, wherein a warming and storing chamber, a refrigerating chamber and a machine cabin are limited in the box body; a fan is arranged in the machine bin; a box door; a controller; an air outlet and an air return inlet are arranged on the wall of the warm storage cavity; the fan drives air to enter the warm keeping chamber from the air outlet through the air outlet channel and then return to the machine bin from the air return inlet through the air return channel so as to form circulating air flow; the warm keeping chamber is divided into a plurality of layers of areas, wherein one layer is a curing area; a hook for hanging beef is arranged in the ripening area, and a gravity sensor is arranged on the hook; electric air doors capable of adjusting the size of the air inlet are arranged in the air outlet and the air return inlet. The invention integrates the warm storage chamber for the user to self-prepare the dry-type cooked beef, and can adjust the convection air speed in the warm storage chamber according to the change of the weight of the beef, thereby reducing the loss and reducing the cost of self-preparing the cooked beef by the user on the premise of prolonging the cooking time.

Description

Refrigerator and control method thereof

Technical Field

The invention relates to the technical field of refrigeration, in particular to a refrigerator and a control method thereof.

Background

Compared with fresh beef, the dry-type cooked beef has softer texture, more unique flavor and richer juice, thereby being popular with consumers. The beef dry-type ripening process is a process that the beef slowly improves the quality of the beef in the process of sterilization and acid discharge under the conditions of constant temperature, humidity and ventilation.

Since the preparation of the dry-cooked beef has high requirements on the storage environment and cannot be met by a common refrigerator, if a consumer wants to make the dry-cooked beef at home, a special beef cooking cabinet needs to be purchased, and the equipment cost is high.

In addition, during the beef dry-type ripening process, the surface of the beef can be air-dried and hardened to form a hardened layer, the beef inside is wrapped, and the taste of the beef inside can be better along with the prolonging of the storage time. However, the longer the storage time, the more moisture is dried by air, and the thickness of the hardened layer is increased. The hardened layer on the meat surface cannot be eaten, the hard shell needs to be cut off before cooking, and the trimming loss can reach 30%. The longer the ripening time, the less the edible part and the higher the loss.

In conclusion, the cost and waste of the dry-cooked beef made by the consumer at home are high.

Disclosure of Invention

The purpose of the invention is: the refrigerator and the control method thereof are provided to solve the technical problems that in the prior art, a consumer self-prepares dry cooked beef at home, the cost is high, and the waste is large.

In order to achieve the above object, the present invention provides a refrigerator including:

the refrigerator comprises a box body, a heating and storing chamber, a refrigerating chamber and a machine cabin are limited in the box body; a fan is arranged in the machine bin;

a door for opening and closing the warm storage chamber and the cooling chamber;

a controller for controlling the electronic devices in the case;

an air outlet and an air return inlet are formed in the cavity wall of the warm storage cavity; an air outlet channel of the machine cabin is communicated with the air outlet, an air return channel of the machine cabin is communicated with the air return inlet, and the fan drives air to enter the warm keeping chamber from the air outlet through the air outlet channel and then return to the machine cabin from the air return inlet through the air return channel so as to form circulating air flow;

the warm keeping chamber is divided into a plurality of layers of areas, wherein one layer is a curing area; a hook for hanging beef is arranged in the ripening area, a gravity sensor is arranged on the hook, and the gravity sensor is electrically connected with the controller;

the air outlet reaches all be equipped with the electronic air door of adjustable wind gap size in the return air inlet, electronic air door with the controller electricity is connected.

In some embodiments of the present application, the warm keeping chamber is divided into multiple layers from top to bottom, and the top layer area is the ripening area.

In some embodiments of the present application, each layer area all is equipped with the air outlet.

In some embodiments of the present application, the refrigerated compartment is laterally juxtaposed with the warm keeping compartment.

In some embodiments of the present application, a first installation space is formed between the refrigerating chamber and the warm keeping chamber; the machine cabin is positioned behind the refrigeration cavity.

In some embodiments of the present application, the air outlet is located warm chamber orientation on the chamber wall of refrigeration cavity one side, the exhaust passage is located in first installation space.

In some embodiments of the present application, a second installation space is formed between a rear cavity wall of the warm storage cavity and a rear cavity wall of the machine cabin and a rear side wall of the box body;

the air return inlet is arranged at the bottom of the warm-keeping cavity, and the air return channel is located in the second installation space.

In some embodiments of the present application, an ion sterilization device is disposed at the air outlet.

In some embodiments of the present application, a constant humidity device is disposed in the warm storage chamber.

In some embodiments of the present application, the constant humidity device is disposed within the ripening area.

In some embodiments of the present application, the constant humidity device is disposed at a rear cavity wall of the ripening area.

In some embodiments of the present application, the device further comprises an indicator light;

the indicator light is arranged on the box body, is electrically connected with the controller and is used for displaying the progress of the ripening process.

The application also provides a control method, wherein the control method is applied to the refrigerator, and comprises the following steps:

acquiring the initial weight and the real-time weight of beef suspended in the warm storage chamber;

determining a real-time juice loss rate according to the initial weight and the real-time weight;

and determining a parameter relation between the real-time juice loss rate and a preset juice loss rate, and controlling the electric air door according to the parameter relation so as to control the convection air speed in the warm keeping chamber.

In some embodiments of the present application, the predetermined juice loss rate includes at least two status sub-parameters with different parameter sizes;

the method comprises the following steps of determining a parameter relation between the real-time juice loss rate and a preset juice loss rate, and controlling an electric air door according to the parameter relation so as to control the convection air speed in a warm-keeping chamber, wherein the method comprises the following steps:

judging whether the real-time juice loss rate is greater than the current comparison parameter by taking the minimum state sub-parameter of at least two state sub-parameters as the current comparison parameter,

if not, setting the electric air door to be in a state corresponding to the current comparison parameter;

if so, taking the state sub-parameter of the next parameter of the current comparison parameter as the updated current comparison parameter, and returning to the step of judging whether the real-time juice loss rate is greater than the current comparison parameter;

and the convection wind speed corresponding to the current comparison parameter is larger than the convection wind speed corresponding to the state sub-parameter of the next parameter.

In some embodiments of the present application, the preset juice loss rate includes a first status sub-parameter, a second status sub-parameter, and a third status sub-parameter from small to large;

determining whether the real-time juice run-off rate is greater than the first state sub-parameter,

if not, setting the electric air door to be in a state corresponding to the first state sub-parameter;

if it is greater than the above-mentioned range,

determining whether the real-time juice run-off rate is greater than the second state sub-parameter,

if not, setting the electric air door to be in a state corresponding to the second state sub-parameter;

if it is greater than the above-mentioned range,

determining whether the real-time juice run-off rate is greater than the third state sub-parameter,

if not, setting the electric air door to be in a state corresponding to the third state sub-parameter;

if the electric damper exceeds the predetermined threshold, the electric damper is set to the closed state.

Compared with the prior art, the refrigerator and the control method thereof have the advantages that:

according to the refrigerator and the control method thereof, the warm-storage chamber with the independent circulating air duct is integrated, a user can make the dry-type cooked beef, the user does not need to buy a cooking device independently, and the cost of the device for making the cooked beef at home is reduced. Moreover, the convection air speed in the warm storage cavity can be adjusted according to the change of the weight of the beef, so that the air drying process is controlled, the loss can be reduced on the premise of prolonging the maturation time, and the cost of self-making the matured beef by a user is further reduced.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed for the embodiments or the prior art descriptions will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

Fig. 1 is a schematic front view of a refrigerator according to an embodiment of the present invention;

FIG. 2 is a schematic front view of a refrigerator door according to an embodiment of the present invention;

FIG. 3 is a schematic side view of a refrigerator door according to an embodiment of the present invention;

fig. 4 is a rear view structural schematic diagram of a refrigerator according to an embodiment of the present invention;

FIG. 5 is a schematic rear view of a refrigerator according to an embodiment of the present invention, with the refrigeration compartment removed;

FIG. 6 is a schematic view of the warm-keeping chamber and the interior of the engine room;

FIG. 7 is a side view of the structure of FIG. 6

FIG. 8 is a schematic elevation view of the structure of FIG. 6;

FIG. 9 is a cross-sectional view A-A of FIG. 8;

FIG. 10 is an enlarged view at B in FIG. 3;

FIG. 11 is an enlarged view at C of FIG. 8;

FIG. 12 is an enlarged view at D of FIG. 9;

FIG. 13 is a flow chart of the steps of a control method of an embodiment of the present invention;

in the figure, 100, a box body; 110. a warm-keeping chamber; 111. an air outlet; 112. an air return opening; 113. a ripening area; 114. a shelf; 120. a refrigeration chamber; 121. a refrigeration chamber; 122. a freezing chamber; 123. a temperature-changing chamber; 130. a machine cabin; 131. an air outlet channel; 132. an air return duct;

200. a box door; 210. a warm keeping box door; 220. a refrigeration cabinet door;

300. a fan; 400. hooking; 500. an indicator light; 600. an ion sterilization device; 700. a constant humidity device.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

In the description of the present application, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred device or element must have a particular orientation, be constructed in a particular orientation, and be operated, and thus should not be construed as limiting the present application.

In the description of the present application, it is to be understood that the terms "first", "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present application, "a plurality" means two or more unless otherwise specified.

In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

As shown in fig. 1 to 5, a refrigerator according to a preferred embodiment of the present invention mainly includes a refrigerator body 100, a refrigerator door 200, and a controller (not shown).

Specifically, referring to fig. 2 and 3, the interior of the cabinet 100 defines a warm storage chamber 110, a cool storage chamber 120, and a cabin 130. Referring to fig. 6-8, a fan 300 is disposed within the housing 130. Referring to fig. 1, the door 200 includes a warm storage door 210 and a cooling door 220 for opening and closing the warm storage compartment 110 and the cooling compartment 120, respectively. The controller is used for controlling the electronic devices in the refrigerator body 100 and is a main control module of the refrigerator.

Referring to fig. 6 to 9, an air outlet 111 and an air return opening 112 are disposed on the wall of the warm-keeping chamber 110. The air outlet channel 131 of the machine cabin 130 is communicated with the air outlet 111, the air return channel 132 of the machine cabin 130 is communicated with the air return opening 112, the fan 300 drives air to enter the warm keeping chamber 110 from the air outlet 111 through the air outlet channel 131, and then return to the machine cabin 130 from the air return opening 112 through the air return channel 132 to form circulating air flow.

Referring to fig. 8 and 9, the warm-keeping chamber 110 is divided into a plurality of layers, one of which is a curing region 113, and each layer is provided with an air outlet 111. Referring to fig. 10-12, a hook 400 for hanging beef is provided in the ripening region 113, and a gravity sensor (not shown) is provided inside the hook 400 and electrically connected to the controller for detecting the weight of the beef hung on the hook 400. Electric air doors (not shown in the figure) capable of adjusting the size of the air inlet are arranged in the air outlet 111 and the air return opening 112, and the electric air doors are electrically connected with the controller.

The refrigerator provided by the application integrates the warm-storage chamber 110 with the independent circulating air duct, so that a user can self-prepare dry-type cooked beef, the user does not need to separately purchase cooking equipment, and the equipment cost of self-preparing the cooked beef by the user is reduced. Moreover, the convection air speed in the warm storage cavity 110 can be adjusted according to the change of the weight of the beef, so that the air drying process is controlled, the loss can be reduced on the premise of prolonging the maturation time, and the cost of self-making the mature beef by a user is further reduced.

The present application further provides a control method of a refrigerator suitable for the above embodiment, for adjusting the convection air speed in the warm-storage chamber 110 according to the change of the beef weight, which includes the following specific steps:

s1, acquiring the initial weight m1 and the real-time weight m2 of the beef suspended in the warm keeping chamber 110 through the gravity sensor.

And S2, determining the real-time juice loss rate D according to the initial weight m1 and the real-time weight m 2. Specifically, the real-time juice loss rate D can be calculated according to the formula D ═ m 1-m 2)/m1 ═ 100%.

S3, determining the parameter relationship between the real-time juice loss rate D and the preset juice loss rate, and controlling the electric air door according to the parameter relationship, thereby controlling the convection air speed in the warm keeping chamber 110.

In some embodiments of the present application, the ripening process can be divided into N stages, and the number of predetermined juice loss rates is N-1. Generally, the preset juice loss rate includes at least two status sub-parameters with different parameter sizes, and the step S3 may specifically include the following steps: taking the minimum state sub-parameter of the at least two state sub-parameters as a current comparison parameter, judging whether the real-time juice loss rate D is greater than the current comparison parameter, and if not, setting the electric air door to be in a state corresponding to the current comparison parameter; if the current comparison parameter is larger than the preset comparison parameter, the state sub-parameter of the next parameter of the current comparison parameter is used as the updated current comparison parameter, and the step of judging whether the real-time juice loss rate D is larger than the current comparison parameter is returned. The convection wind speed corresponding to the current comparison parameter is larger than that corresponding to the state sub-parameter of the next parameter, namely, the convection wind speed is reduced along with the increase of the state sub-parameter.

In some embodiments of the present application, the ripening process is divided into four stages, and the preset juice loss rate includes a first state sub-parameter, a second state sub-parameter and a third state sub-parameter from small to large, and the step S3 may specifically include the following steps: judging whether the real-time juice loss rate D is greater than the first state sub-parameter, if not, setting the electric air door to be in a state corresponding to the first state sub-parameter; if so, continuously judging whether the real-time juice loss rate D is greater than the second state sub-parameter. If the real-time juice loss rate D is not larger than the second state sub-parameter, setting the electric air door to be in a state corresponding to the second state sub-parameter; if so, continuously judging whether the real-time juice loss rate D is greater than the third state sub-parameter. If the real-time juice loss rate D is not greater than the third state sub-parameter, setting the electric air door to be in a state corresponding to the third state sub-parameter; if the electric damper exceeds the predetermined threshold, the electric damper is set to the closed state. That is, as the ripening process proceeds, the state sub-parameter increases and the convection wind speed decreases to 0.

Referring to fig. 11, in the above embodiment, when the air outlet 111 is disposed in each layer of the warm storage chamber 110, the first status sub-parameter is set to 3%, and the status of the electric damper corresponding to the first status sub-parameter is: the air outlet 111 at the ripening area 113 is fully opened, the air return opening 112 is fully opened, and the air outlet 111 of other areas is fully closed. After the electric damper is controlled to adjust to the state corresponding to the first state sub-parameter, the convection air speed in the warm keeping chamber 110 should be 3 m/s. The second state sub-parameter is set to be 5%, and the state of the electric air door corresponding to the second state sub-parameter is as follows: the vent 111 at the ripening area 113 opens 1/2, the return vent 112 opens 1/2, and the vent 111 in the other areas opens 1/2. After the electric damper is controlled to adjust to the state corresponding to the second state sub-parameter, the convection air speed in the warm keeping chamber 110 should be 1.8 m/s. The third state sub-parameter is set to be 7% or 8%, and the state of the electric air door corresponding to the third state sub-parameter is as follows: the air outlet 111 at the ripening area 113 is opened 1/4, the air return opening 112 is opened 1/4, and the air outlet 111 of other areas is fully opened. After the electric damper is controlled to adjust to the state corresponding to the sub-parameter of the third state, the convection air speed in the warm keeping chamber 110 should be 1.3 m/s. The end state of the electric air door is as follows: all the air outlets 111 are closed and the return air inlets 112 are closed. After the electric damper is controlled to be in the above-described end state, the convection air velocity in the warm keeping chamber 110 is 0.

In the above embodiment, the preset juice loss rate is set to three, i.e., the ripening process is divided into four stages. In the first stage, when the beef is just hung, the surface moisture is high (namely the real-time juice loss rate D is not more than 3% of the first state subparameter), and the convection air speed can be adjusted to be about 3m/s, so that the beef epidermis can be dried quickly. In the second stage, the weight loss of the beef is more than 3% along with the progress of the ripening process, and the convection air speed needs to be reduced to be controlled at about 1.8 m/s. In the third stage, the weight loss of the beef is more than 5 percent along with the extension of the ripening process, and the convection wind speed needs to be further reduced to control the convection wind speed to be about 1.3 m/s. In the fourth stage, the weight loss of the beef is more than 8% along with the further extension of the ripening process, and the ripening process is considered to be completed, and convection air is not needed, i.e. all the air outlets 111 and the air return inlets 112 in the warm keeping chamber 110 are completely closed.

In some embodiments of the present application, when only one air outlet 111 is disposed in the warm-keeping chamber 110, the first state sub-parameter is set to be 3%, and the state corresponding to the first state sub-parameter is: according to the sizes of the air outlet and the air return inlet, the electric air door is controlled to adjust the convection air speed in the warm keeping chamber 110 to be 3 m/s. The second state sub-parameter is set to 5%, and the state corresponding to the second state sub-parameter is as follows: according to the sizes of the air outlet and the air return inlet, the electric air door is controlled to adjust the convection air speed in the warm storage chamber 110 to be 1.8 m/s. The third state sub-parameter is set to be 7% or 8%, and the state corresponding to the third state sub-parameter is as follows: according to the sizes of the air outlet and the air return inlet, the electric air door is controlled to adjust the convection air speed in the warm keeping chamber 110 to be 1.3 m/s.

In the above embodiments, the values of the real-time juice loss rate D and the convection wind speed are only preferred examples, and those skilled in the art will understand that the values can be set according to the requirements in practical applications.

In some embodiments of the present application, referring to fig. 6-9, the warm-keeping chamber 110 is divided into multiple layers from top to bottom, and the top layer is a ripening area 113. The warm-keeping chamber 110 is a vertically arranged long and narrow chamber as a whole, and the shelf 114 can be used to divide the zone. The top layer is a space which is less used by a user at ordinary times, and is more suitable for being used as a manufacturing space of dry-type cooked beef which needs to be stored for a long time.

In some embodiments of the present application, referring to FIGS. 11-12, hooks 400 are provided on the top of the ripening area 113 in a parallel linear arrangement from the outside to the inside.

In some embodiments of the present application, referring to fig. 6 to 9, the air outlets 111 in the warm keeping chamber 110 are all located on the same axis extending along the vertical direction, so that the pipe sections of the air outlet channel 131 and the warm keeping chamber 110 are straight pipes, which is beneficial to reducing the difficulty in manufacturing and assembling the air outlet channel 131.

In some embodiments of the present application, referring to fig. 1-10, the refrigerated compartment 120 and the warm keeping compartment 110 within the cabinet 100 are laterally juxtaposed with a first installation space formed therebetween. The cabinet 130 is located behind the refrigeration chamber 120. The air outlet 111 is arranged on the wall of the warm-storage chamber 110 facing to the side of the refrigeration chamber 120, the air outlet channel 131 is located in the first installation space, and the air outlet channel 131 and the machine cabin 130 form an L-shaped pipe section at a corresponding height to be communicated with the machine cabin 130.

In some embodiments of the present application, referring to fig. 6 to 9, a second installation space is formed between the rear cavity wall of the warm-keeping chamber 110 and the rear cavity wall of the cabin 130 and the rear side wall of the box 100. Referring to fig. 8 and 9, the air return opening 112 is provided at the bottom of the warm-keeping chamber 110, and the air return duct 132 is located in the second installation space.

In some embodiments of the present application, referring to fig. 6-9, the air return opening 112 is located on the wall of the warm keeping chamber 110 facing the rear side wall of the box 100, and the air return duct 132 is in an L shape and is communicated with the cabin 130.

In some embodiments of the present application, the refrigeration chamber 120 includes a refrigeration chamber 121.

In some embodiments of the present application, the refrigeration chamber 120 includes a refrigeration chamber 121 and a freezing chamber 122, and the refrigeration chamber 121 and the freezing chamber 122 are arranged side by side up and down.

In some embodiments of the present application, the refrigeration chamber 120 includes a refrigeration chamber 121, a freezing chamber 122, and a temperature-changing chamber 123, and the refrigeration chamber 121, the temperature-changing chamber 123, and the freezing chamber 122 are sequentially arranged in parallel from top to bottom.

In some embodiments of the present application, referring to fig. 10, the ion sterilization device 600 is disposed at the air outlet 111, so that the air blown into the warm storage chamber 110 is air with sterilization ions, which can effectively inhibit or kill microorganisms in the warm storage chamber 110, and is beneficial to preventing meat from being rotten in the long-term aging process.

In some embodiments of the present application, when the ripening area 113 is located at the top layer and the air return opening 112 is located below the ripening area 113, the ion sterilization device 600 may be disposed only at the air outlet 111 corresponding to the ripening area 113. When the ripening area 113 is positioned at the top layer, the circulating air flow flows downwards from the ripening area 113 to the air return opening 112, and microorganisms in other areas except the ripening area 113 are not brought to the ripening area 113 by the circulating air flow, so that the ion sterilization device 600 is only arranged at the air outlet 111 corresponding to the ripening area 113, so that the microorganisms in the ripening area 113 can be effectively killed, the growth of the microorganisms in the whole warm-keeping chamber 110 can be inhibited, and the meat can be prevented from being rotten and deteriorated in the long-term ripening process.

In some embodiments of the present application, the temperature in the warm keeping chamber 110 is set to 2 ℃, and the low-temperature refrigeration environment is favorable for preventing the meat from being rotten and deteriorated in the long-term aging process.

In some embodiments of the present application, referring to fig. 10-12, a constant humidity device 700 is provided in the warm keeping chamber 110 to maintain a constant humidity, preferably 85% RH, in the warm keeping chamber 110. The constant humidity device 700 can adopt a constant humidity box in the prior art, and the working principle of the constant humidity box is as follows: a constant humidity material which can maintain the humidity of the space at a preset humidity value (85% RH) is arranged inside the constant humidity box, and a water adding port for adding water to the constant humidity material is arranged at the upper part of the constant humidity box. After a user adds water into the constant humidity box, when the humidity in the space is less than 85%, the water in the constant humidity box slowly permeates through the capillary action of the constant humidity material and evaporates into the space, so that the humidity value in the space is increased to 85% RH; when the humidity in the space is greater than 85%, the constant-humidity material can absorb the excessive moisture in the space, so that the humidity value in the space is reduced to 85% RH. That is, according to the present invention, the humidity value in the warm storage chamber 110 can be maintained at about 85% RH suitable for the meat to be cooked, all the time, after the constant humidity device 700 is installed in the warm storage chamber 110.

In some embodiments of the present application, referring to fig. 10-12, a constant humidity device 700 may be provided within the maturation zone 113, preferably at the posterior chamber wall. When the humidity in the ripening area 113 changes, the constant humidity device 700 located in the ripening area 113 can adjust the humidity in time.

In some embodiments of the present application, referring to fig. 11, an indicator 500 is disposed on the casing 100 and electrically connected to the controller for indicating the progress of the ripening process.

In some embodiments of the present application, the indicator light 500 may be used to directly indicate whether the maturation process is complete.

In some embodiments of the present application, referring to FIG. 11, indicator lights 500 are provided at the front end of the shelf 114 of the ripening area 113.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and substitutions can be made without departing from the technical principle of the present invention, and these modifications and substitutions should also be regarded as the protection scope of the present invention.

Claims

1. A refrigerator, characterized by comprising:

a controller for controlling the electronic devices in the case;

2. The refrigerator as claimed in claim 1, wherein the warm keeping chamber is divided into a plurality of layers from the top, a top layer is the ripening area, and each layer is provided with the air outlet.

3. The refrigerator as claimed in claim 1 or 2, wherein the refrigerating compartment and the warming compartment are laterally arranged in parallel with a first installation space formed therebetween; the machine cabin is positioned behind the refrigeration cavity;

the air outlet is arranged on the wall of the warm storage cavity facing to one side of the refrigeration cavity, and the air outlet channel is located in the first installation space.

4. The refrigerator according to claim 3, wherein a second installation space is formed between a rear cavity wall of the warm storage chamber and a rear cavity wall of the cabinet and a rear side wall of the cabinet;

5. The refrigerator as claimed in claim 1, wherein an ion sterilization device is provided at the air outlet.

6. The refrigerator as claimed in claim 1, wherein a constant humidity device is provided in the warm keeping chamber.

7. The refrigerator according to claim 1, further comprising an indicator light;

8. A control method, applied to the refrigerator according to any one of claims 1 to 7, comprising the steps of:

9. The control method according to claim 8, wherein the preset juice loss rate comprises at least two status sub-parameters of different parameter magnitudes;

10. The control method according to claim 9, wherein the predetermined juice loss rate comprises a first status sub-parameter, a second status sub-parameter and a third status sub-parameter from small to large;

if it is greater than the above-mentioned range,