"Individually Quick Frozen"

IQF using liquid nitrogen enables small foods like raspberries or prawns - 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 a high water content.