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IQF seafood processing app
IQF Seafood processing app
Advances in freezing technology and distribution systems have led to an increase in the amount of high quality frozen seafood on the market. As demand for frozen fish and shellfish has grown, so has the vocabulary to describe these products. Here’s a sampling of the frozen lexicon.
FAS (Frozen At Sea).
FAS products may be frozen whole for later thawing and reprocessing on a factory ship or at a plant ashore, or they can be landed, filleted and frozen aboard the same vessel. Ground fish like pollock and cod are often filleted and frozen at sea. FAS products offer a quality advantage because they are frozen quickly after harvest.
IQF (Individually Quick-Frozen).
Pieces of finfish or shellfish fast-frozen as single units, then glazed, bagged and boxed. The “quick” in IQF can refer to cryogenic methods that employ liquid nitrogen or carbon dioxide, or to blast freezing. It simply means the product was frozen in a matter of minutes or hours, not days. Products marked IQF that have been frozen in a storage freezer are incorrectly labeled, as they have been frozen too slowly and thus do not qualify as IQF.
Products frequently sold in IQF form include small, dressed whole fish like whiting, herring or smelt; peeled or shell-on shrimp, crab clusters and legs; whole fish like salmon, which are normally blast frozen, glazed and individually bagged; and scallops for retail sale.
Seafood that has been frozen, often in blocks, then thawed (or “slacked out”) for resale. If handled properly, the quality of this product is high, though it should be labeled “refreshed” or “previously frozen” to avoid confusion or deception. Fillets labeled “fresh” that appear dry may have been previously frozen.
Twice-frozen (also known as double-frozen).
Fish or shellfish that has been frozen at sea, then thawed for reprocessing ashore and frozen a second time after processing. Microwave heating may be used to partially thaw a frozen shrimp or fish block, permitting separation of individual units still in a frozen state. Fish or shrimp blocks are often “tempered” in this manner, heated until their temperature is just below freezing, at which point portions are chipped off, then battered, breaded and immediately refrozen.
Refrozen, or “double-frozen,” products like these should offer only minimal quality loss if handled properly.
IQF products that have been sprayed with cold water or dipped into icy water, which freezes instantly into a protective film that eliminates air pockets and reduces the likelihood of freezer burn or rancidity. Glaze should be uniform and completely cover the product. Cracks in the glaze (not simply hairline fractures) or “holidays” where the glaze is missing entirely may indicate improper glazing and the necessity to re-glaze. Re-glazing is customary and necessary during prolonged storage when the original glaze has diminished.
Beware, however, of excessive glazing and improper weight claims based on glazed weights.
The question of whether a scallop with the roe on tastes better than a scallop with the roe off, is simply a matter of preference. Every palate is different and thus accustomed to certain flavors and tastes. However, for those who appreciate the finer things in life – the delicacies, if you will – a scallop with the roe on is much tastier than one served with the roe off. For starters, when you eat a scallop with the roe on you can be sure that it was brought to shore alive and therefore the product is likely much fresher than one that is served without the roe.
Seafood Terminology You Need to Know
Knowing the lingo can help you ask the right questions and make smart product decisions.
What do you call music played on a fishing boat? Doesn’t matter, as long as it’s catchy. Don’t groan. Catchwords and other terminology in the seafood business is no joke. Knowing the vocabulary and how the words apply to foodservice can make you a better buyer and help you describe menu items.
Everyone knows fish ends up on a plate or is used as an ingredient. Few people know how seafood gets from the boat to the table. In some cases there are misconceptions about the way seafood is caught, processed and packaged. Understanding words and phrases from four categories—fishing terms, product terms, industry terms and health/safety terms—can lead you to ask the right questions or provide the right answers about seafood.
Seafood IQF Spiral and Tunnel Freezers
Advanced Equipment offers two seafood IQF spiral freezer systems and 7 IQF tunnel freezers for the seafood processing industry. The main reasons why so many seafood processing plants rely on our spiral and tunnel freezers is quality, reliability and the low cost of ownership. Our freezer engineers can build an IQF freezer designed for your specific seafood products, your plant size and budget. You are in the right place to maximize your profits with Advanced seafood spiral and tunnel freezers.
All freezers are designed and customized for the product, and CIP cleaning features you need. Advanced spiral and tunnel freezers know that small and larger food plants have different needs. In addition, if the belting and speeds etc. are customized for the products, and you will have a better and higher performance freezer.
Call us to get a quote and to talk to a real freezer engineer to get the facts.
Advanced spiral and tunnel freezers also offer exceptional cleaning and sanitation features to keep seafood processing plants operational with the least amount of downtime. Advanced has designed and manufactures our own CIP 'Cleaning in Place' Technology based on knowledge gained from over 30 years of experience in spiral and tunnel freezers.
IQF Freezers save Time and Money
With the Advanced IQF freezer cleaning system (CIP), all you have to do is press one button and the system automatically cleans your spiral or tunnel freezer. Our automatic cleaning systems run on washing cycle timers like a modern washing machine.
Complete integration of our freezer cleaning system ensures automatic and trouble-free cleaning with higher economic efficiency. Advanced Cleaning-In-Place (CIP) and Sterilization-In-Place (SIP) systems provide automatic cleaning and disinfecting without major disassembly and reassembly. This is why Advanced customers enjoy minimal down time and lower labour costs with our spiral and tunnel freezers.
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product’s cells, which destroys the membrane structures at the molecular level.  This makes the product keep its shape, colour, smell and taste after defrost, at a far greater extent.
Another significant advantage of IQF technology is its ability to separate units of the products during freezing, which produces higher quality product compared to block freezing. This advantage is also important for food sustainability, as the consumer can defrost and use the exact needed quantity. There is a range of IQF technologies, but the main concept is to transport the product into the freezer with the help of a processing line belt or infeed shaker. Inside the freezer, the product travels through the freezing zone and comes out on the other side. Product transportation inside the freezer is by different technologies. Some freezers use transportation belts similar to a conveyor belt. Others use bed plates that hold the product, and an asymmetrical movement makes the plate advance by itself through the freezer.
The full control over the cooking temperature in the IF Cooker is important for keeping the high product quality and yield: no excessive curling, right color and bite, preserved taste and flavors. Followed by an efficient chilling below 5°C in the OctoFrost™ IF Chiller, the cooking process is stopped immediately. While the low infeed product temperature is crucial for a high quality IQF seafood product.
The rain-shower and cross-flow systems which are at the heart of the IF Cooker and Chiller help achieve the quickest Read more heat transfer while the recirculation system optimizes water consumption. The water in the OctoFrost™ IF Cooker is heated by means of direct steam injection, which is absorbed completely into the water for maximum energy efficiency. The adjustable fans’ speed of the IQF freezer, translates in even more significant energy savings.
Temperature of the shrimp’s surface remains below 80°C, which results in at least 1% yield gain compared to forced convection steam cooking. Compared to traditional steam cookers, the yield gain can reach 9%. The quick and efficient cooking and chilling together with the unique aerodynamics of the OctoFrost™ freezer, result into less snow formation when compared to other technologies, which means minimum dehydration and higher yield for the processor.
The OctoFrost™ equipment has been designed to exceed all international regulations on food safety and hygiene. CIP (Cleaning-In-Place) systems, open and cleanable designs, Aisi 316 stainless steel piping – just a few food safety features of these machines. The OctoFrost equipment guarantees 100% food safety regarding homogeneous cooking. No ‘undercooked’ meat, no grey spots, even with small-sized peeled shrimp (PUD).
Individual Quick Freeze: IQF Seafood Demand
When it comes to sea food, we all expect fresh and high-quality produce. However, this is not often the case. With demand for fresh sea food increasing every day, businesses are facing increasing difficulty in acquiring sea food at the quality expected by the customers.
A lot of customers look to flash freeze their sea food inventory for long periods of time to keep themselves stocked and ready to meet demands. However, this is not very effective as the quality of the sea food reduces greatly with normal methods of refrigeration.
Individual Quick Freezing (IQF) helps maintain the fresh quality of sea food while minimizing drip loss. With Individual Quick Freezing, the cell destruction that is caused during the process of refrigeration is minimized thereby maintaining the flavor and texture of the product, even after defrosting.
Availability of Fresh Seafood
While the demand for fresh sea food increases, businesses are faced with an increasing and ever-growing problem; a shortage of actual fresh sea food. While businesses that are located near the cost usually have the ability to have access to fresh sea food, this is not the case for businesses that are located inland.
So how are seafood businesses that do not have the luxury of being located close to the sea side supposed to manage the demands of their consumers and match their standards?
The answer is IQF. With individual quick freezing it is possible to maintain high quality while also flash freezing the seafood individually. This prevents, clumping, discoloration and drip loss.
How you can implement IQF
When businesses try to make a shift towards IQF, there is often a concern. It involves dealing with a newer and unfamiliar technology. But that shouldn’t be a cause for worry. Technology always helps improves our lives, and embracing newer more advanced methods of food production and preservation will definitely help improve the productivity and efficiency of your business.
Given that this is often uncharted territory, let us help you understand how you can implement IQF to freeze your seafood inventory.
Our IQF 3D Freezers:
We here at Flash Freeze have our own specialized 3D IQF Tunnel and Spiral Freezer line up. Both of these IQF freezers come with high customization options as well as world class freezing quality and service capabilities.
Let us introduce our 3D Tunnel and Spiral Freezer lines to you.
3D IQF Tunnel Freezer
Our 3D IQF Tunnel Freezer is an advanced version of our 3D freezer line that has the same advanced freezing technology on a much larger scale to meet the growing demand of business professionals that they face with their growing customer base and increase production of their products. To give you an idea of how our IQF 3D Tunnel Freezer differs from the rest, we are going to outline some of the features.
360 Degree freezing to freeze all surfaces of contents being frozen
Frozen contents will maintain original texture and flavor
No ice buildup in the vents for easy cleaning and easy use
24 hour freezing
Tunnel freezer model size customization
IQF and BQF capabilities.
Benefit of Continuous production with little labor costs!
Our IQF Tunnel Freezers are also able to freeze cooked products that are at high temperatures of up to 90 degrees Celsius (194 F) with no pre cooling necessary, thereby eliminating freezing slowdowns. This is due to the continuous circulation of air within the freezer and no intake of additional hot, outside air. By ensuring continuous inner air freezing capabilities, products will be frozen quickly and efficiently each and every time!
3D IQF Spiral Freezer
The IQF Spiral freezer design of most manufacturers are usually built to preserve space and minimize the freezers footprint in your freezing space. Our spiral freezers can freeze large amounts of content on a limited space. This allows high freezing capacity while still maintaining continuous freezing with limited man power needed. To have a better idea on what types of features to look for when purchasing a spiral freezer, below is the list of features found in our very own IQF 3D Spiral freezer.
- 360 Degree freezing which secures content’s entire surface will be frozen in a faster and more efficient way.
- Frozen content’s will maintain original freshness, texture, and flavor of products that are frozen within the spiral freezer every time
- No ice build up for continuous use and easy clean up process
- Continuous freezing!
- Our IQF Spiral freezers are size customizable!
With our spiral freezers design can accommodate capabilities and size customizability, you will now not only be able to maintain your products original freshness, texture, and rich flavor, but you will be able to speed up your freezing capability, allowing you to increase production and inventory storage time.