Frequently asked questions

Individual quick freezing freezes pieces separately instead of in a solid block. It keeps product free-flowing, preserves texture and colour, and makes weighing and packing much easier.

Small loose pieces such as peas, corn and berries suit a fluidized-bed freezer. Dumplings, meat and seafood suit a tunnel or spiral freezer. We select the type from your product and capacity.

Capacity depends on your hourly output target. Our lines range from about 300 to 4000 kg/h, and we size the freezer from your product, inlet temperature and desired freezing time.

Yes. We supply washing, blanching, pre-cooling, freezing, glazing and conveying as one engineered line, matched to your factory layout.

We provide factory acceptance testing, installation and commissioning, operator training, remote support and spare parts.

Send your product, target capacity, inlet temperature and factory location through the contact form or by email. We reply with a technical proposal and price.

Each piece is frozen quickly and separately, so the surface sets fast and less moisture escapes into the air. Short freezing times and controlled airflow limit weight loss, improving yield and keeping texture firm.

A turnkey line covers the complete process — washing, blanching, pre-cooling, freezing, glazing and conveying — plus layout design, installation, commissioning and operator training. You receive one engineered system, not separate machines.

R507 is our standard for most IQF freezers, with R404A available for cold rooms. For ultra-fast freezing of high-value products we offer liquid nitrogen. We recommend an option based on your product, capacity, local regulations and running cost.

IQF freezing keeps dehydration low — typically well below 2% on a well-tuned fluidized-bed line, compared with several percent for slower block freezing. The exact figure depends on product, piece size, freezing time and airflow, and we verify it together with capacity during commissioning.

Fast freezing forms many small ice crystals rather than a few large ones, so cell walls stay more intact. IQF product typically loses 3–8% as drip on thawing, compared with 10–20% for block-frozen product, protecting texture, juiciness and yield.

Mechanical systems use a compressor and refrigerant — R507 or R404A as standard — and cost less to run, so they suit continuous, high-volume lines. Liquid nitrogen freezes faster in a smaller footprint, but the nitrogen is consumed, so running cost is higher; it suits high-value, delicate or short-run products.

Food-contact parts use 304 stainless steel with smooth, welded, drainable construction, and optional steam cleaning and water defrost support washdown. The design follows EN 1672-2 hygienic-design principles and supports HACCP-based cleaning schedules.

Our standard R507 and R404A are A1 safety-class refrigerants with zero ODP, suited to -40 °C operation. As F-gas and Kigali phase-down rules evolve, we advise on lower-GWP options and can engineer natural-refrigerant systems such as CO2 or ammonia on request.

Efficiency comes from variable-pitch evaporator fins, high-efficiency axial fans, 150–200 mm polyurethane insulation, evaporative condensers and optional single-machine two-stage screw compression, which can cut power use by 30% or more. Variable-frequency drives match fan and belt speed to the actual load.