IQF

IQF – Individual Quick Freezing

This rapid freezing process allows the ice microcrystals that form within the tissues during food freezing to be very small in size In this way, the rupture of muscle fiber cell walls is prevented, and upon thawing, there is no fluid loss, which ensures a texture, nutritional value, and flavor equal to that of a fresh product. Emcesa uses nitrogen for this process due to its high freezing capacity.

• EASIER. Since the product is individually frozen, you only need to select the exact number of units needed for the menu you’re preparing.
• MORE BALANCED. The weight of the portions is known at all times, allowing nutritionists to design menus according to the dietary needs.
• FASTER. Products can be cooked directly in the oven of fryer without defrosting