Belt freezing is a continuous IQF method in which product travels on a mesh conveyor belt through an insulated tunnel where circulating cold air freezes each piece individually, ensuring consistent throughput and uniform freezing for small, regular-shaped items.
In trade practice
Processors use belt freezing for products such as whole berries, diced vegetables and sliced fruit, where piece size and shape are sufficiently uniform to allow even airflow around each unit. Belt speed and air temperature are set to achieve the target core temperature within the residence time, and QA teams monitor these parameters continuously. A common issue is product clumping when wet or damaged pieces enter the belt, leading to frozen clusters that fail IQF grading. Buyers auditing facilities check belt maintenance records and temperature logs as part of supplier approval.
In a specification
Product specifications for belt-frozen goods state the maximum allowable percentage of clumped or fused pieces and the required core temperature at the tunnel exit, typically referenced against the quick-freezing standard in Codex Alimentarius or equivalent national guidance.