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(Individually Quick Frozen）IQF freezers are commonly used for freezing fish, as they can quickly freeze each fish fillet or portion individually, preserving quality and preventing freezer burn.

Low-temperature liquid nitrogen quick-freezing technology is the application of ice crystallization theory, using liquid nitrogen ultra-low temperature -196 degrees

The processing method of vegetables preserved by low-temperature quick-freezing. After the pretreated vegetables are quick-frozen at a temperature of -30 to -35°C or lower.

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Individual Quick Freezing (IQF) is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly.

In the culinary arts, the term IQF stands for "individually quick frozen." IQF foods are notable for the fact that each individual piece of food is frozen separately from all the others.

In the culinary arts, the term IQF stands for "individually quick frozen." IQF foods are notable for the fact that each individual piece of food is frozen separately from all the others.

The high-efficiency impact quick-freezer developed and produced by First Cold Chain Company is more suitable for freezing various aquatic products, and the freezing efficiency is higher.