Rasmus Larsson, CEO of Swedish IQF machine manufacturer OctoFrost, states they’ve managed to reach quite a few markets with their IQF machinery: “Our customers IQF freeze herbs and leafy greens to serve demands coming from international buyers in Europe, the USA, and Japan. Some of them have replaced their cryogenic freezer with a new OctoFrost IQF freezer which delivers better results at 1/5 cost of freezing. With more than 20 years of experience in food processing, equipment engineering, and manufacturing, together with our field insights, we can help our customers to achieve desired quality.”
OctoFrost IQF Freezing
The freezing process is helped by adjustable fan speeds, Larsson explains. “Our strength is the open and easy-to-clean equipment design for an easy, fast, and effective cleaning - to meet buyer demands on food safety. At the same time, low energy is consumed per kg, which reduces the production cost overall. Adjustable speed on each fan allow our clients to create the exact fluidization required for their products, while ensuring high yields and low freezing losses. OctoFrost Freezer operators can set fan speed at a desirable rate, avoiding herbs blowing into the coil.”
Larsson states that the IQF blancher ensures the desired results in both product quality as well as food safety: “In the OctoFrost IF Blancher, fast heat transfer with precise temperature control within ± 0.5°C of the set value contribute to desired results in product quality and food safety. Continuous water filtration and recirculation help enhance energy efficiency with low water consumption.”
“Fast chilling with ice-cold water of 0.5 to 1.5C rapidly flows through the product layers to preserve product moisture and appearance. The temperature increase of the water after passing through the product does not exceed 4°C, requiring little energy for re-chilling. The entire water system is below 6C, which means enhanced food safety. Overall our system preserves the produce, its natural shape, color, texture, and keeps leaves well-separated.” Larsson concludes.