The principle of an IQF freezer is based on the rapid freezing of individual food items. Key aspects include:

• Product separation: Items are kept separate during freezing
• High-velocity cold air: Rapid heat removal from each piece
• Fluidization: Products are often kept in motion during freezing
• Short freezing time: Minimizes ice crystal formation within the product

This process results in superior product quality and allowing for better portion control for the end consumer making it a critical consideration for engineering managers in food processing plants aiming to produce high-quality and consumer demand orientated frozen products.