The benefits of Octofrost IQF technology Octofrost IQF technology is a unique freezing method that makes it possible to store fresh food without damaging the taste or nutritional value. The technology was initially discovered in the mid-1920s by Clarence Birdseye, a biologist fishing in Canada. It has since been used in over 1 million commercial applications worldwide and is now a mainstay in this industry, with titans like Octofrost adopting and improving upon it.
What is IQF freezing technology? IQF freezing is a reliable method of freezing food. It stands for individual quick-freezing and refers to the separation of small pieces of food into different layers that are frozen individually. This method was developed to perfect the freezing process and enhance its efficiency. IQF freezing technology is fast and efficient, which makes it an excellent choice for any type of product, especially fruits and vegetables. To use this technique, fruits or vegetables are placed on a belt that goes through a tunnel with freezing air blowing from below, at a low temperature that varies with the type of product being frozen. The frigid air blows between each piece so it gets completely frozen within a few minutes before reaching the end of the tunnel where it's post-processed or collected into boxes and bags ready for shipment or storage. The IQF method is perfect for fruits that are difficult to freeze, such as strawberries or raspberries. It's also ideal for any type of product that has a small surface area and would be difficult to freeze individually with another method.
How does IQF freezing work? IQF freezing is a process in which the product is frozen in a way that preserves its quality and texture. IQF freezing technology uses a high air-velocity freezing system to freeze the product at extremely low temperatures. The individual portions are frozen simultaneously yet separately, which makes it possible for a consumer to take out as much as they need without worrying about thawing time or contamination from other products. This keeps food tasting fresh and looking appealing for long periods, compared to traditional methods of freezing. IQF ensures that the food being frozen does so while producing almost no ice crystals inside of the product itself - this means that when thawed, you'll have more nutrients left over compared to other methods! The process of IQF freezing is ideal for meat, poultry, fish, and vegetables that need to be frozen quickly. This method leaves food with a better texture than other methods used in the industry and allows for more exact portion and serving sizes. It's also great for kitchens that are looking to cut down on waste, enabling you to provide frozen goods for a wide variety of customers!
IQF methods–comparison of methods and equipment Cold store freezing is a type of static freezing where large volumes of product can be frozen over a longer period of time. In this process, the product is placed in a cold room over several hours or days and then transported to another area to be packaged, which leads to formation of blocks and damages the product. IQF is ideal for freezing smaller products such as small fruit, fruit cubes, vegetables, cheese, pasta, etc, and contributes to a better appearance of the frozen product.