IQF stands for individual quick freezing. It is a common freezing method in the foodservice industry and consists of freezing individual pieces of food separately from the other pieces at extremely low temperatures. IQF is also referred to as flash freezing, quick freeze, or super freeze.

IQF is a technology that allows the freezing on an individual piece of product separately from the others. Due to this, the quality of the finished IQF product is superior compared to the one of a product frozen by cold store freezing.

By using IQF technology, the products keep their initial shape without any damage to the surface, and have a higher shelf life. This is because the product does not get exposed to much air in the IQF freezer.

Because the products get in contact with the people, there is a considerable risk for contamination when freezing products in a Cold Store freezer. With a modern in-line process and the IQF freezer, it is possible to achieve zero contact between the product and the human being.

Artichoke is a type of thistle that is commonly used as a vegetable. It has a large, round, and spiky green or purple flower head that is composed of many small edible parts, including the fleshy heart, the meaty base of the leaves, and the tender tips.

Artichokes are a good source of dietary fiber, vitamins C and K, and minerals such as potassium and magnesium. They are also rich in antioxidants, which can help protect against cellular damage and inflammation.