IQF Quick Freezing System individually freezes various types of food including fruit, meat, seafood and bakery rapidly at 60. Quick freezing at very low temperatures in a short amount of time prevents ice crystals from forming, a key technology in efficiently maintaining food characteristics, freshness and quality in highest conditions. Domestic quick freezing generally happens at around â??30â??~-40â??. For instance, fish must be quick frozen at below â??50â?? to maintain cell integrity and moisture. Longer freezing times result in destruction and deformation of cells and nutrition, significantly reducing flavor and quality.
