IQF Freezer machines use liquid nitrogen to allow the user to freeze small foods that are normally very difficult to freeze very good such as raspberries or even seafood like prawn. 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 the two ways, they can be placed in a immersion of liquid nitrogen at the very low temperature of minus 196ºC to freeze the main outer surface of the product that is being frozen this can be done on the product instantaneously or even by a constant motion whilst it is being in the process of being frozen.
Both of the techniques of the IQF Freezer prevent the product that is being frozen from becoming all 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 different products which include such things as diced meat, pasta and rice products. IQF Freezing technology was invented to allow there to be a solution to allow factories and other places that want to produce Individual Quick Frozen 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