Why IQF is so popular
Large ice crystals damage the cells and tissue fibres of food because they compress the fibres, allowing the water in the food to leak through the cracks in the cell walls. The faster you freeze something, the smaller the ice crystals that form, and the resulting small ice crystals are much gentler on the food. This is exactly the effect that is used in the IQF process.
We're here help every step of the way.