What are quick freezing and slow freezing?
Food quality is improved by quick freezing. Food crystals get smaller when they freeze more quickly. Cell walls are less harmed by tiny crystals. Cell membranes can be pierced by large ice crystals created by slow freezing.
After adding cryoprotectants, which are meant to stop ice crystals from forming in the cells, the cells are cooled down step by computer-controlled step to -196 degrees Celsius in “slow freezing,” which is arguably still the most widely used technique in the world.
Food that has been exposed to a blast of cold air quickly freezes. In contrast to slow freezing, tiny ice crystals are created, and because they don’t cause the food’s cells to burst, the structure remains mostly unharmed.
What is Individual Quick Freezing, or IQF?
Individual Quick Freezing, often known as IQF, is a type of freezing that is utilized in businesses that deal with the preparation of food.
IQF technologies are typically utilized for the processing of food items that are smaller in size, such as berries, fruits, and vegetables, as well as seafood such as shrimp and small fish, meat, and poultry that have been diced and sliced, and even cheese, pasta, and grains.
IQF technology reduces ice formation on products since they are frozen fast compared to cold storage. Slow freezing creates large ice crystals that strain cell membranes, compromising cell integrity. Larger crystals damage products more. The harm is irreversible, so thawing won’t help.
The benefits of using IQF
The main benefit of this method is that freezing only takes a few minutes. The exact time needed depends on the item being frozen and the type of IQF freezer being used to prepare frozen food.
The cells and structures of the product will be preserved thanks to the fact that the freezing process proceeds very swiftly. Because of this, the product is able to maintain a far greater degree of its original form, color, fragrance, and flavor after it has been defrosted.
It is possible to separate the product units during the freezing process using IQF technology, which results in a product of greater quality when compared to the product that would be produced using block freezing. This is another key advantage of IQF technology.
This benefit also promotes the general sustainability of the food supply since it enables consumers to thaw and utilize only the quantity that is required.
We provide both new and used IQF equipment.
Get in touch with us right now if you are interested in purchasing new or used IQF equipment for your company. Our reconditioned models can’t be distinguished from new ones, and they cost a lot less than new ones.
After reaching an agreement on the purchase price, we will take care of everything else, including the disassembly and removal of your freezer equipment by our certified professionals. We ensure the shipment is secure before unloading it into one of our warehouses. Take a look at some of our older projects to get a better understanding of how we do things here.