date:Aug 26, 2019
f impingement. This allows for quick chilling by ensuring swift and meticulous heat transfer to the product. Processors are able to produce premium IQF products through the use of these contemporary and efficient solutions.
No Lump Formation During IQF Freezing
Some products have more difficult consistencies, such as diced mango which is sticky, wet and high-brix. These products need to be frozen using more innovative IQF tunnels in order to overcome these difficulties and still produce quality