IQF and Shock Freezing Services
At Food Park Kowal, we specialize in professional food freezing, using two technologies: shock freezing and IQF (Individual Quick Freezing) technology.
We carry out shock freezing in chambers where the temperature of the products is quickly lowered and then stabilized at -20°C. On the other hand, the IQF technology allows for the rapid, individual freezing of single items. This process helps retain the natural structure and appearance of the products, making them ideal for further use in the food service industry.
We conduct both in-house and contract production. Our production capacity is 800 tons per month using shock freezing technology and 200 tons per month using IQF technology. This enables us to fulfill large orders for both domestic and international clients.
Capacity
Packaging
ton / months
IQF freezing
ton / month
Shock chambers
each with a capacity of 50 tons
Temperature
of Shock Freezing