IQF using liquid nitrogen enables small foods like raspberries or prawns – which are normally difficult to freeze satisfactorily - to be frozen singly, thus keeping their individual form, texture and taste. Cryogenic freezing also allows liquids to be frozen into pellets and coatings to be applied to individual food items.

100% IQF products are produced in one of two ways: either by immersion in liquid nitrogen at -196°C to freeze the outer surface of the product instantaneously or by constant motion during the freezing process. Both technologies prevent product stickage and produce a 100% IQF freezing throughput, even when the food is sauce coated or has high water content.

Freshline^® immersion freezer

Equipped with an accurate level control system, the Freshline immersion freezer allows you to produce consistently high quality IQF products such as seafood (shrimps, shellfish), soft fruits (strawberries, raspberries) or vegetables. Easy to open and to clean, this small footprint freezer can also be combined with existing Freshline or other mechanical freezers.

Benefits

• High and consistent quality IQF products
• High capacity at minimum floor space
• Instantaneous immersion freezing of the surface prevents moisture and quality losses
• Match with one of the Freshline tunnels for maximum efficiency

Freshline^® rotary freezer

The constant motion of the Freshline rotary freezer during the freezing process prevents product stickage and results in an output that is 100% IQF even with food of high water content. The Freshline rotary freezer produces a free flowing product, even when the food has sauce coating, and as no "fines" or small pieces are lost through the belt, any product loss is virtually eliminated.

Benefits

• High and consistent quality IQF products
• High capacity at minimum floor space
• Instantaneous immersion freezing of the surface prevents moisture and quality losses
• Match with one of the Freshline tunnels for maximum efficiency