IQF stands for Individual Quick Freezing, or individual quick freezing. This rapid freezing process allows the ice microcrystals that form within the cells of food tissues to be very small in size.
In addition to maintaining the original properties of the product, the IQF system guarantees that the products do not need chemicals for their preservation.
Thanks to the sudden change in temperature of this system, microorganisms are minimized, obtaining the highest hygienic quality. In addition, once frozen, the products are preserved in a perfect state of microbiological quality and guarantee of food health throughout the useful life of 18 months.
Another advantage of this procedure is that it allows the consumer to choose only the individual units of product necessary for the rations, avoiding wastage and improving the management of their purchases-sales and menus.