How IQF freezing works
IQF (Individual Quick Freezing) is a technology that rapidly freezes products individually, preserving their natural quality, taste, and nutritional value.
The core principle
Fruits, berries, vegetables, and mushrooms are frozen separately from one another at very low temperatures (typically between –30°C and –40°C). This prevents pieces from sticking together.
Step by step process
- Selection and preparation Raw materials are carefully selected, washed, cleaned, and sorted by size and quality.
- Instant freezing Products pass through a rapid freezing tunnel where extremely cold air circulates around each piece.
- Quality preservation Ultra-fast freezing prevents the formation of large ice crystals that damage cell structure.
- Stable storage Frozen products are stored at consistent temperatures to maintain their properties.
Why IQF is superior
- ✅ preserves up to 90% of vitamins and nutrients
- ✅ maintains natural taste, aroma, and texture
- ✅ free-flowing product — easy portioning
- ✅ ideal for HoReCa, food production, and home use
IQF freezing is a way to “stop time” for food, keeping it as fresh as it was on the day of harvest.