Unlock the benefits of IQF - frozen tomatoes

As part of a natural process, as soon as a vegetable is harvested, it starts releasing heat and losing water. This is what we call respiration, and it has an impact on the nutritional quality of the vegetables we want to eat. If we take into account the time between quality control, transportation, handling and the moment the vegetables reach the shelf, ready to buy, these products may have already lost half of their original nutrients.

Freezing is the simplest and most natural way to preserve vegetables, and studies show that frozen vegetables contain as many nutrients as fresh ones, or even more. Fresh vegetables develop enzymes after harvest that lead to a loss of color, flavor and nutrients, but this reaction can be stopped with the help of the freezing process. Freezing inactivates the enzymes responsible for all this and locks the nutrients in the vegetable, so the vegetable retains the same amount of nutrients for a longer period of time.

IQF freezing is the most common method of freezing vegetables in the world, as the vegetables are individually and quickly frozen, but the growth of demand in the frozen food market, competition and consumers becoming more and more picky about the quality of the vegetables they buy have made processors look for solutions that not only preserve all the nutrients of the vegetables, but also the natural appearance, taste, texture, color and shape of the product.

One of the most challenging aspects for processors of frozen vegetables is keeping the products well separated, as they can stick to each other and form lumps and chunks - as they usually contain a high moisture content - as well as maintaining the natural appearance of the product. However, these challenges can be overcome by choosing a high-performance freezing equipment.

Frozen vegetables can still maintain their natural appearance, texture, shape and color after being frozen in the "BJZX". All this is possible due to its unique bed plate configuration and its fast and controlled freezing process.

Fragile vegetables, such as tomatoes, cherry tomatoes, can be easily damaged and therefore need to be handled with care. BJZX has up to 5 different freezing zones and can well control the fan speed. The fan speed can be adjusted accordingly according to the characteristics of the product. The movable bed plate is made of food-grade stainless steel material. We also designed the wind blower, which blows air in both up and down directions when quick-freezing the product. Compared with the mesh steel belt and single wind direction commonly seen in traditional freezers, the product will not get stuck on the mesh belt and will not be frostbitten and belt-marked.

What the BJZX IQF Fluidized Quick Freezer actually does is create optimal fluidization and all the unique innovative features of the freezer contribute to this.

To create perfect fluidization, in addition to controlling the fan speed, perforations inside the bed plates allow air to pass through the plates, thus pushing the products into the air at an optimal speed, moving them slowly towards the exit of the freezer chamber.

Additional features such as the pulser, bed vibrator and wave plates will separate the products in such a way that a natural looking IQF vegetable is produced with the color, shape and texture intact.

With the help of new innovative technologies like the BJZX Freezer, vegetable processors can now achieve premium quality IQF vegetables with perfect separation, maintaining the natural appearance, color, shape, texture and nutrients of the vegetables.