IQF processing line is suitable for frozen
fruits and vegetables like
frozen french fries, sweet potatoes, yam, okra, carrot cubes, berries, tofu, beans, corn, broccoli, raisin, green peas, mushrooms beans etc Meat like
chicken,beef, shrimp, fish, fish fillets, meatballs etc. Pastry like
dumplings, glue pudding, buns and so on. IQF (Individual Quick Freezing) is a new type of single-unit fast freezing machine with energy saving, high efficiency and keep food freshness. Freezes fast. Freezing temperature can reach minus 60 degrees. This series of quick-freezing device is for freezing the fluidized monomers of fruit, vegetables, meat, seafood etc

The fluidized bed is a circulating, smooth running mesh belt. The material will not be deformed or broken to the greatest extent during the freezing process. The mesh belt is continuously variable, with a wide range of speed adjustment. Users can change the mesh belt's running speed according to the different materials, thereby changing the freezing time. Use the latest quick-freezing technology to help your quick-freezing business succeed.

Main features of
IQF processing line:
Stainless steel structure, all aluminum clean evaporator;
Double-sided stainless steel polyurethane insulation board;
Imported inverter frequency conversion speed regulation, food grade all stainless steel transmission mesh belt;
LED digital display indicator, user-friendly operation and fault alarm indication board;
Variable frequency stepless speed regulation, which can adapt to the production of multiple types of quick frozen food;
The product area is fully stainless steel structure, high pressure cleaning device, energy saving characteristics thus reflects the machine's:
Food-grade stainless steel is used in the quick-freezing zone, and the heat preservation structure adopts double-sided stainless steel plate, rigid polyurethane insulation board, stainless steel surface protection board and frame, all-aluminum evaporator coil and large sheet variable pitch design for easy cleaning and defrosting.
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