Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients. Air blast freezers typically are operated at temperatures of -30 to -45°C with forced air velocities of 1.5–6.0 m s-1.
In the contact plate freezer, the product is pressed between metal plates (hollow shelves). Refrigerant is circulated inside channels in the plates, which ensures efficient heat transfer and results in short freezing times, as in the case of frozen fish fillets, shrimp, chopped spinach, or meat offal.
Freezing is one of the oldest and most widely used methods of food preservation, which allows preservation of taste, texture, and nutritional value in foods better than any other method.
The rate of heat transfer from the freezing medium to the product is important in defining the freezing time of the product.
Our Individual Quick Freezing Equipment (IQF) includes quick freezer and rapid freezer.
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