Quick freezing
Mixed vegetable IQF line
Blanch, cool and individually quick-freeze sweet corn, green peas and diced carrot into free-flowing IQF mixed vegetables.
- 1,000–2,000 kg/hCapacity
- Corn, peas, carrotMaterials
- IQFFinished product
Process flow
Peeling and washing
Prepare and clean the incoming produce.
Inspection and cutting
Sort and cut to the required format.
Washing
Rinse cut pieces before treatment.
Blanching
Heat-treat to stabilize color and enzymes.
Cooling
Cool before freezing.
IQF and packing
Individually quick-freeze, then pack.
| Materials | Sweet corn, green peas, diced carrot and similar |
|---|---|
| Capacity | 1,000–2,000 kg/h |
| Finished product | Individually quick-frozen mixed vegetables |
What to prepare
- Vegetable mix and piece size
- Blanching time and temperature basis
- Required product temperature and cold-chain hold time
- Cold storage and packaging interface
IQF mixed vegetables depend on three stages before the freezer: per-vegetable blanching, cooling to feed temperature and dewatering - otherwise pieces clump and the freezer load rises.
Engineering and process considerations
- Each vegetable has its own blanch time and temperature before blending.
- Cooling to a defined feed temperature keeps the freezer efficient and protects quality.
- Dewatering removes surface water so pieces freeze individually instead of clumping.
- Fluidized freezing is used for free-flowing pieces; tunnel freezing suits heavier or irregular pieces.
Standard configuration
| Reference capacity | 1,000–2,000 kg/h |
|---|---|
| Power supply | 380 V / 50 Hz, three phase (60 Hz / 440 V available) |
| Food-contact material | Stainless steel SS304 (SS316 available for high-chloride duty) |
| Control | PLC with touch screen and overload protection |
| Warranty | 12 months on main components |
Compliance and hygienic design
| Food-contact material | SS304 standard; SS316 optional for high-chloride or acid duty |
|---|---|
| Surface finish | Ra ≤ 0.8 µm hygienic finish available on food-contact surfaces |
| Hygienic design | EHEDG / 3-A design principles; cleanability per EN 1672-2 |
| Food-contact compliance | FDA 21 CFR and EU 1935/2004 / 10/2011 declarations available |
| Certification | CE marking and destination-specific certificates on request |
| Food safety support | Design supports HACCP, ISO 22000, FSMA and BRC programs |
Process reference
The ranges below are industry reference values used for initial sizing; final settings are fixed by product trial and the acceptance criteria in the quotation.
| Blanch and cool | Blanch, cool and dewater before freezing |
|---|---|
| Freezing | Fluidized IQF, +15 °C in to −18 °C core |
| Product | Free-flowing individual frozen pieces |
| Refrigerant | Ammonia (R717) or fluorinated per site |
Line FAQ
Mixed vegetable IQF FAQ
Do pieces stay separate after freezing?
What product temperature is reached?
Is cold storage included?
How the line is balanced
Define the product basis
Crop, incoming condition and the finished condition you sell fix every downstream stage.
Balance each handoff
Each stage is sized so its output matches the next machine's feed, with no hidden bottleneck.
Fix utilities and layout
Water, drainage, power, heat and operator access are drawn together before the layout is frozen.
Verify on representative material
A product trial confirms washing, cutting, drying or freezing results before shipment.
Acceptance criteria
- Individual piece separation after freezing
- Core temperature at freezer discharge
- Blanch color per vegetable
- Clumping rate at packing
Selection inputs
- Product and incoming condition
- Target output and operating schedule
- Utilities, water and available footprint
- Finished condition and downstream handoff
Mixed-vegetable IQF lines reach target cost when blanching and dewatering are dialed in, which cuts freezer load and clumping losses.