半接觸凍結設備/Semi-Contact Freezer

產品介紹/Products

隨著國人經濟能力的提昇，對吃的品質要求越來越高，觀念也從好吃漸漸轉變為健康、衛生為主要述求，開拓冷凍工業股份有限公司有鑒於舊有傳統凍結加工設備已經無法滿足一般消費者對冷凍加工食品品質的要求，特別繼接觸式凍結設備(CF)後又推出半接觸式送風凍結設備，徹底改變傳統送風凍結設備凍結速率慢的缺點。

Owing to the improvement of living level, people are more fastidious about foods. The concept has been gradually changed from good taste to good health and hygiene. In view of the fact that ordinary freezing equipment can not freeze the foods to meet the quality requirements of general consumers, Pointer has developed and turned out semi-contact type air blast freezing equipment soon after the developments in contact plate freezer (CF). The new equipment completely overcomes the drawback of slow freezing by ordinary air blast freezing equipment.

本機種為2000kgs/回/3hr

產品特點/Features

1、利用特殊風道設計使凍結板傳冷面積為傳統送風凍結設備的十倍以上。
2、新式凍結板冷媒需求量僅為傳統接觸式凍結設備凍結板的百分之三十。
3、導熱快速，使凍結物快速凍結降低腐敗或變質的機率，產品品質自然佳。
4、由於凍結速度快，相對提高製成率、減少電費及時間的耗費；
使得成本降低、回收速度快，無形之中大大的提昇了公司的競爭力。
5、開放式設計，清洗容易，衛生條件容易控制，脫盤速度快。
6、適合多種、多樣的產品之凍結。
7、安裝操作容易，整體式僅需接上水電即可使用。
8、機組結構簡單，可動元件少(沒有油壓缸及高壓軟管..等耗材)，維修費用低。

9、一體成型鋁擠型凍結板熱傳效果好且直接，非一般盤管鋪設鋁板可以比擬。

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Features：

1、Applying to special air duct design, the heat-conducting area of newly-developed freezing plates is 10 times the size of the ordinary ones.

2、The refrigerant requirement of new freezing plates is only 30% of the ordinary ones.

3、Fast heat transmission freezes the food quickly, and thus lessens the possibility of decomposition and deterioration. The quality is good accordingly.

4、Fast freezing, comparatively speaking, reduces power consumption and working hours. So you can lower the production costs and receive a fast payoff.

5、Open compartment design, easy to clean.

6、Suitable for the freezing of various foods.

7、Easy to install and operate, package type requires only electricity and cooling water.

8、Simple structure, lesser consuming components (no oil cylinder & metal conduit tube, etc.) low maintenance charges.

為什麼要用急速凍結:

一般凍結設備凍結出來的產物，通常都會因為凍結時間太長造成凍乾害使食品表面水分昇華而乾化失去光澤賣相就不佳且緩慢凍結之食品，其內部水分會凍結成大冰晶，致使食品遭受細胞破壞之機械性損傷及蛋白質變質之膠質性損傷導致在解凍加工時會產生解凍收縮或解凍硬直現象，使大量液汁流出，使得產品口感、色澤變差減低商品價值。

The Reason Why The Fast Freezing Is Needed.

Ordinary frozen products suffer from freezing harm due to long freezing time. The surface moisture sublimates and the food is hereby dried. The appearance loses bright sheen. The moisture inside is frozen into big ice crystals. Thus, the food suffers from mechanical deterioration in cells and the protein deteriorates, too. While in the thawing process, the shrinkage and rigidization phenomena will appear. A lot of juice oozes out of the food. Food freshness and quality are poor.

fast
時間軸Timeline
急速凍結與一般凍結之凍結速度曲線圖

Freezing curves for quick freezing and ordinary freezing

急速凍結的好處/Benefit of quick freezing:

1、失水率低: 產品失重率低且產品冷凍保存時間可以較長。

Lesser water and weight loss, longer shelf life.

2、食品內部冰晶小、品質佳: 急速凍結縮短了產品經過[最大冰晶生長帶]的時間，則冰晶小，冰晶小不會破壞食品的細胞結構，食品品質口感好，小的冰晶會使產品看起來有光澤，色澤美賣相自然好。

The ice crystals are small inside the food, so the quality is good. Fast freezing makes the food to shorten the time to pass the “maximum ice crystal forming zone”. Small ice crystals will not destroy the cell construction. There is a bright sheen across the food, which bright out a better product appearance.

3、解凍液汁少: 食品液汁不流失，營養成分不流失，食品咬勁、口感自然好。

After thawing the juice will not run off and the nutrient elements suffer no loess, too.

應用範圍/The Scope of Application
1. 1、水餃、魚蝦、水產類或雞、豬肉及斑節蝦之凍結
Dumpling, fish, prawn, seafood, chicken, pork and striped prawn
2. 2、需凍結成塊狀物品時，僅需加上開拓急速凍結盒即可，且效率更快。
For those which need block freezing, by using Pointer freezing trays/boxes, it will be
more efficiency.
2. 3、各類需要急速凍結品質的產品。
Those which need quick freezing.
2. 4、特別適合不可接觸的塊狀凍結物(如高單價之斑節蝦)
Especially suitable for high valued products, such as striped prawn.