About Business

Slow but honest, The GoodFood walks a right path.
INDIVIDUAL QUICK-FREEZING

WE ALWAYS STUDY FOR HEALTIER FOOD AND INGRIDIENTS

It is a belt-type freezing process using cold air as heat conduction medium. Cold wind is blown by force into food on a moving metal belt, at temperature –35~-45℃ and wind velocity 3~5m/sec. Particles having uniform size are fluidized by blowing cold air from bottom to top. Since particles are dispersed and moved each other in air at a suitable wind velocity, the particles behave like fluid. In such a way by fluidized bed, food ingredients supplied from an input port are floated in cold air flow and frozen while moving to an output port.

NATURE TASTE
AND FLAVOR

INDIVIDUALIZED PRODUCT
CONVENIENT STORAGE

RELATIVELY SHORT
FREEZING TIME

01

Nature taste and flavor of healthy food
ingredients are preserved.

This method dries food by blowing cold air over the
food on a moving metal belt to preserve nature taste
and flavor of the food. Also, the food can be
quickly dried in a short time relative to other drying
methods to maintain the shape of fruits or
vegetables as it is.
02

An individualized product allows for
convenient storage.

The individual quick freezing uses cold air as heat conduction
medium and dries food individually to produce each dried food.
Thus, after purchasing a product, the product can be used as a desired
amount and the remaining product can be stored without thawing.
Storage and handling are convenient.
03

Excellent quality is provided due to
relatively short freezing time.

‘Individual quick freezing’ is a drying method
opposed to ‘block freezing’ wherein the same foods
are frozen as a single mass, thereby resulting in a mass
after freezing. As compared to the block freezing, the IQF
method reduces freezing time by several minutes as
foods are transferred in a short distance on
a conveyor, thereby obtaining good quality.