IQF stands for individual quick freezing. It is a common freezing method in the foodservice industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. IQF is also referred to as flash freezing, quick freeze, or super freeze.
Food and produce that is frozen through slower means of freezing tend to be dry and damaged when they are defrosted. The formation of larger ice crystals damage the cell walls and reduce the quality of the food. IQF freezing, however, does not allow the process of bigger ice crystal formation to take place.
By using a fully optimized and harmonized IQF processing line, our end-product will have the best quality with a natural appearance, appetizing color and bite and preserved nutritional value.
The quick and efficient blanching and chilling together with the unique aerodynamics of our freezer results in less snow formation than when compared to other technologies, which means minimum product dehydration and a higher yield for the processor.
The rain-shower and cross-flow systems which are at the heart of the IF Blancher and Chiller help achieve the quickest heat transfer while the recirculation system optimizes water con-sumption. The adjustable fans’ speed of the IQF freezer, translates in significant energy sav-ings.
Our IQF Processing Line has been designed for reliable food safety. Every part of the blancher and chiller which comes in contact with the blanching water can be cleaned by CIP (Cleaning-In-Place). The free-standing body, lack of joints and exchangeable bedplates of our freezer contribute even further to a truly reliable food safety for IQF processors.
By partnering with us you'll never have to worry about how or where to get the best of the best ingredients or food products that are manufactured in line with industry standards because we’ve got you covered!