An IQF freezer being used more extensively in the freezing industry or food processing industry is specific freezing equipment that stands for Individual Quick Freezing. This freezing technology is commonly used for Products that are typically smaller pieces of food products and can range from all types of berries, fruits, and vegetables either diced or sliced, seafood such as shrimps and small fish, meat, poultry, and even pasta, cheese and grains. You can assume a long-range of products to be frozen through this method or technology as this is quite an efficient method to use in your food processing channel. Products that have been subjected to Individual Quick Freezing are referred to as Individually Quick Frozen or IQF’d. Individual Quick Freezing method is commonly used in preserving vegetables and operates in a manner that will not allow large ice crystals to form in vegetable cells. Because this way, vegetables could be destroyed or their taste could be compromised. This process accounts for each piece to be individually frozen, not allowing particles to cohere, and the final product will then not be frozen into a solid block. Whereas, keeping every unit frozen and sustained with its efficient taste and texture alive. When it comes to the preservation of vegetables, various freezing techniques are used during processing or handling the vegetables during processing. These techniques and procedures include blast freezing method, plate freezing method, belt-tunnel freezing method, fluidized-bed freezing method, cryogenic freezing method, and de-hydro freezing method. These choices of method depend on the quality of end product desired and required, the kind of vegetable to be frozen because they may differ with temperature range and bearing power, financial limitations, and whether or not the products need to be stored as bulk or as individual retail packages for smaller level use or smaller target markets with lesser requirements or needs.