Fruit and vegetable freezing
The freezing problem
Vegetables and fruit arrive as thousands of small pieces — and small pieces clump. Frozen in a heap, peas and diced vegetables weld together and freeze unevenly, with warm cores in the middle of the mass.
Just as important, harvest enzymes keep working after picking. Without blanching, colour dulls, texture softens and nutrients drain away in the freezer, no matter how good the freezer is.
What fits, and why
Prepare first, then freeze loose: washing, grading and blanching ahead of a fluidized bed tunnel, where pieces float in cold air and freeze one by one. For whole plants, the same stages form a complete production line.
Equipment for this food
Questions
Washing removes field soil, grading makes pieces one size so they freeze in one time, and blanching stops enzyme damage. The freezer then only has one job — and does it evenly.
Yes — strawberries and blueberries are typical fluidized-bed products; suspended pieces freeze individually without crushing or clumping.
The produce, piece size, target output, and layout constraints. A quotation typically follows within one to two working days.
Tell us what you are freezing.
Send the product, target capacity, piece size and your layout constraints. A quotation typically follows within one to two working days.