One of the most challenging aspects when freezing IQF tropical fruit such as IQF banana and IQF mango is to achieve good separation and preserve their taste, smell and texture. Some products are extremely sticky due to their naturally high sugar content and they will easily stick together in lumps or blocks.
The benefit of OctoFrost™ IQF tunnel is that is designed with up to five (5) freezing zones that quickly freeze the surface of the fruits avoiding dehydration and lump formation. The aerodynamics and movement of the bedplates ensure that there will be no belt marks on the product surface, nor damage on the product corners.
Depending on the ripeness of the product, the additional features of the pulsator, bed vibrator or the wave plate will effortlessly separate the products, creating a perfect output and keeping the fruits’ delicate natural color and shape. The IQF technology developed by OctoFrost is one of the most innovative ways of freezing all kinds of IQF tropical fruit, such as IQF mango, avocado, banana or pineapple, without compromising with their color, texture, smell and taste.
IQF Mango became very popular, being mostly used as an ingredient for smoothies, frozen salads and confectioneries. The consumers have refined expectations when it comes to IQF mango, being satisfied only if it’s well-separated and has a natural appearance. As the traditional freezing methods are now inadequate and IQF mango processors are expected to deliver high-quality products, the OctoFrost™ tunnel freezer became renowned as the optimal freezing solution for delicate IQF tropical fruit like IQF mango.
The OctoFrost IQF tunnel freezer provides very good results in the case of sticky IQF pineapple chunks, as well. In the OctoFrost™ freezing process, the fresh pineapple chunks go through a Hydro Cooler, followed by two different beds. This is the reason why IQF pineapple chunks present a natural appearance, color and texture.