IQF machines use liquid nitrogen to allow the user to freeze small foods that are normally very difficult to freeze individually such as fruit or seafood. This allows the products to be frozen singly rather than in a group meaning that the products keep their own individual form, texture and all importantly taste.
Cryogenic freezing allows any of the liquids to be frozen into pellets and coatings that will allow them to be applied onto individual food items and products.
Individual Quick Frozen products are produced in one of two ways, they can be placed in an immersion of liquid nitrogen at the very low temperature of minus 196 degree C to freeze the main outer surface. Or the liquid nitrogen can be applied to the product whilst they are in motion. Both of the techniques of the IQF Freezer prevent the product that is being frozen from becoming stuck together and this will produce a 100% Individual Quick Frozen product throughout the process. The Individual Quick Frozen Process can also be used with sauce coated products or even when the product has high water content inside.
Individual Quick Frozen Freezing is used also as a way to freeze seasonal products such as fruits and vegetables, but over the years the technology has enabled other food products to be individually frozen. These include such things as diced meat, pasta and rice products.
This can act as a specific solution to block or cluster-freezing of small-sized products, to preserve quality and to give unparalleled convenience to end-users. Quick Freezing is the only process whereby, virtually all the properties of most of the parent food stuffs can preserved.