Immersion Freezing (IQF)

Immersing a food product in liquid nitrogen at -196°C (-320°F) freezes the outer product surface instantaneously. It prevents product stickage, minimizes dehydration, thereby increasing yields while also enhancing the taste and the appearance of your products. It results in a throughput that is 100% IQF, even when the food has sauce coating or a high content of water.

Crust-freezing by immersion in liquid nitrogen is ideal for products that are difficult to individually quick-freeze, such as seafood, vegetables, fruits, marinated or cooked products, since they have tendency to clump or stick to the belt during the freezing process. IQF using liquid Nitrogen enables them to be frozen singly, thus keeping their individual form, texture and taste.

Air Products has the broadest line of liquid nitrogen immersion freezing technologies available in the industry, providing customers a number of options for instantaneously crust-freezing products prior to further freezing or for full-freezing. Air Products' line of immersion freezers can be used in conjunction with mechanical freezers, liquid nitrogen or carbon dioxide tunnels and spirals, or as stand-alone systems. Broad range of sizes and widths are available to meet all customers needs.

Immersion Freezers
CRYO-DIP™ Immersion Freezer (EUR)
CRYO-QUICK™ RH Immersion Freezer (US)
CRYO-QUICK™ Crust-Plus Triple Pass Freezer
CRYO-QUICK™ In-line Immersion Freezer (US)

Immersion Tunnel Freezers
CRYO-QUICK™ Immersion Tunnel Freezer (US)

Air Products and Chemicals, Inc., 7201 Hamilton Blvd., Allentown, PA 18195-1501. Tel: 610-481-4911; Fax: 800-880-5204.