Product frozen as a block cannot be divided without thawing; IQF freezes every piece separately, and as much as is needed is taken from the pack. The method fluidises the product with −35/−40 °C air jets on a perforated belt (fluidised bed) or carries it through fast cold air on a spiral belt; the pieces freeze within minutes without touching one another.
Fields of use: frozen fruit and vegetables (peas, corn, strawberries, sour cherries), seafood (shrimp, squid), meat pieces and meatballs, French fries, pizza toppings. Most of Turkey’s frozen fruit and vegetable exports come out of IQF plants.
After freezing, the product is stored in a −18/−25 °C frozen storage room; temperature fluctuation in the store causes the pieces to stick together and dry out (freezer burn). IQF tunnels are fed by low-temperature condensing units or ammonia/CO₂ central systems; capacity is given in tonnes of product per hour.