What is iqf

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. IQF Freezers freeze content extremely fast, bypassing this crucial zone as quickly as possible. This ensures that the food manages to freeze while barely having the chance to develop ice crystals within itself, thereby maintaining product quality. By quickly freezing the product, the cells within the food are undamaged and preserved so that a higher quality result is acquired every time.

With the best in Japanese Freezing Technology our 3D Freezers come packed with a myriad of features guaranteed to give you the edge you need in your business. Our IQF compatible tunnel based model has numerous features.

Below are some of the features that our IQF capable freezer has. It is often difficult to know and spot which food trends and tendencies that will dominate in the future. Especially after the whole Corona- the situation has left its mark on the food industry and The parting of whole chickens requires some time.

But if you choose to buy whole chickens, you get several benefits in your kitchen! More than half of all restaurant patrons report that they want locally-sourced food. Buying fresh food from local farmers helps keep them in business. Most importantly, buying IQF food helps local farmers use their surplus. Another benefit of partnering with local farms is to get the word out about their CSAs, a seasonal vegetable delivery program.

Committed restaurant owners and chefs can, conceivably, buy enough local produce to get them through the off-season. When you begin using local produce, you might want to have a special tasting event for your customers.

You can make a few special dishes with the new vegetables and herbs, an event which should generate considerable buzz. Take your time and find farms that will work with you to provide the quantity you need.

They may need a growing season or two to start delivering the vegetables you request, so you may need to start a year or two in advance. IQF packaging is a service designed to help businesses like yours meet your food-freezing needs. Once they complete your order, the goods are sent to you in suitable packing, where they are individually frozen as opposed to being clumped together in a single ice block.

Any food product can undergo the freezing stage through IQF. However, the most common include popular frozen goods, such as blueberries, strawberries, seafood, peas, carrots, beans, and poultry. Some suppliers only specialize in certain individually quick frozen items, as they require different hygiene standards.

But we can connect you with a professional freezer that can cater to multiple categories at the same time. Most products will only freeze at 25 to 31 Fahrenheit, so this is generally the temperature for IQF freezing.

Unlike normal freezing methods, which can reduce the quality of food, this process is extremely fast and efficient. These two terms are used interchangeably but generally mean the same thing. The flash freezing method is quick, reducing the freezer queue and allowing suppliers to work with big batches at a time. There is very little nutritional difference between frozen and fresh vegetables.

In fact, most of the decrease in nutritional content is due to the storage time as opposed to the freezing process. If the products arrive at the freezer very quickly, they may retain more nutrients than fresh produce from a supermarket, as these vitamins are frozen along with the food itself.

There are massive economic benefits to serving frozen food, so most conventional restaurants opt for them instead of fresh produce. This ultra-cold, ultra-fast freezing methodology results in significantly tiny ice crystal formations to freeze the product. IQF Freezers "blast-freeze" food products extremely fast. The slower and bigger ice crystal formations common with other forms of frozen food packaging can cause cellular damage to the products, which can affect quality, texture, and flavor.

The intensity of cold, and speed of freezing are the primary benefits of the individually quick frozen process. Slower forms of freezing almost always lead to dryer and, at times, damaged products when they are eventually set to defrost. This leads to your customers having a poor experience with your product. Initial quick freezing, on the other hand, prevents damage and protects the products that are frozen with it. IQF ensures that the food being frozen will freeze while producing almost no ice crystals inside of the product itself.

This ultra-fast freezing of the food prevents the cells within the food from becoming damaged. Also, it preserves it, which results in a much higher quality end product. Technically speaking, you can freeze any food product with IQF.

Still, the most common types of food that are regularly frozen with individually quick frozen technology includes but is not limited to french fries, peas, corn, strawberries, blueberries, raspberries, blackberries, lobster, shrimp, oysters, clams, pork, chicken, beef, bison, and various other types of produce, meats, poultry and foods prone to spoilage without some form of preservation.

If you are interested in using IQF for your food packaging applications, you will want to reach out to a packaging professional to provide you with the next steps to take regarding sourcing the appropriate machinery and materials. IQF equipment is highly specialized and not available from many vendors. The required bagging and related materials can be purchased from packaging distributors like Industrial Packaging or manufacturers.