Prevent Product Contamination With AFE’s Unsurpassed Hygienic Designs

Whomever coined the phrase “There is no such thing as bad publicity” clearly never worked in the food industry. When it comes to food prep, all publicity matters because having a positive consumer perception of your company is the key to success. That’s why companies big and small understand the seriousness of making headlines for product contamination.

What Is Product Contamination?

Health and safety should always be a top priority for any industry, but especially when it comes to food processing facilities. When health and safety measures fail, production lines run the risk of product contamination, which can lead to serious consumer health risks. Product contamination can be cross-contamination, such as when a gluten-free product comes in contact with a product containing gluten, or it can be biological-contamination, which is when a food product comes in contact with a bacteria or germ, like salmonella or listeria.

One of the best things a company can do for itself is create a strong brand that inspires consumer loyalty. After all, consumers choose food brands they trust. Nowadays, many parents opt for products with labels promoting goods as “Non-GMO”, “Preservative-Free”, “Gluten-Free”, and “All Natural” to provide their children with the safest, healthiest products on the market.

How Can AFE LLC Help?

At AFE LLC our goal is to provide the most hygienic, energy efficient, and reliable food processing equipment in the world. After all, nothing is more serious than the safety of your employees or consumers.

At AFE we offer IQF Spiral Freezers that exceed industry standards for sanitization and dependability. Our unsurpassed hygienic designs prevent challenges such as Listeria. Our equipment can be customized to fit the needs of your company, from small space-saving units to to site-built equipment for high volume production.

Avoid Potential Disasters With A Preventative Maintenance Plan

Food processing facilities always take steps to prevent contamination but without a strong preventative maintenance program in place, facilities run a higher risk of experiencing an error. Contamination––whether existing or potential–– is a production-halting problem that can not only damage a company’s reputation, but also can put them at risk for potential lawsuits if or when an outbreak occurs.

An effective preventative maintenance plan can not only save you from unplanned equipment failures, it can prevent product contamination by giving your freezer an overall better appearance and help it continue to exceed the standards for health and cleanliness. Stay informed on the importance of preventative maintenance to reduce or even eliminate unplanned equipment failures.

Trust that your equipment will live up to the high standards we set for our products. You can put your confidence in our over 150 combined years of experience to handle your needs. Learn more about our IQF Packaged Spiral Freezers, External Spiral Freezers, and Site Built Spiral Freezers by visiting


Frozen Bakery: A Global Market

Frozen bakery goods have seen renewed popularity in large part due to the high demand for food durability. With the hectic lifestyle of the average person, the reason for our frozen food preference is obvious. Frozen baked goods, when compared to traditional ones, have a longer lifespan. In addition, increasing disposable incomes means consumers eating habits have changed, further stimulating the frozen bakery market. Cakes, cookies, cupcakes, and other baked goods have crossed over from the traditional “after-dinner desert” to indulgent between-meal snacks. This increased spending and snacking are important factors that have contributed to the growth of frozen bakery items in the past several years.

Frozen Bakery Challenges and Solutions

While commercial bakeries regularly ship frozen products across the country, and around the world, manufacturers are faced with the challenge of extending shelf life while retaining taste, texture, and appearance. If done right, the final product will create an experience that is as enjoyable as eating “fresh.” However, frozen processing, when taking into consideration storage, distribution, and subsequent product abuse, does have its own issues that can affect the viability of that goal.

One key to overcoming the challenge of extended shelf life is proper moisture management. In past years, the industry used drum-dried, pregelatinized, granule starches to keep cakes, muffins, and cookies moist. However, this is only a short-term solution as these ingredients are unable to manage moisture throughout the entire freeze-thaw cycles and storage conditions. The resulting product’s moisture migrates to the top of the product, creating a wet surface where icing can easily fall or peel off. In order to counteract this, it is recommended for manufacturers to add more hydrocolloids or starches to further reduce moisture loss. However, this is also not a long-term solution as these added ingredients may not fully hydrate. This causes shrinking and surface cracking when the product is cooled and defrosted. For now, while there are many short-term accommodations, the search for a perfect solution is still occurring.

The Global Market

Global Market Insights, Inc stated that the worldwide frozen bakery market was valued at $14 billion in 2016. They predicted that the market will exceed $25 billion in 2024 with an annual growth rate of 8.8% over 2017-2024.

The European frozen food bakery is expected to witness substantial growth over the coming years. Growing tourism and catering sectors across the region will contribute to growth with the UK, Germany, and France, as leading contributors. The Asia-Pacific region is also seeing an increase as consumer trends have shifted toward the consumption of frozen products. Latin America, also, collected a revenue of $1.4 billion from the frozen bakery market in 2016. Offering vital benefits over regular foods, the increase in demand is not shocking. With eco-friendly manufacturing process, easy availability, affordable prices, and better quality, frozen products have quite the leg up over fresh products.

A Note On Pizza

In most western countries, including Germany, France, Spain, and Mexico, pizza is a staple part of their diet. With changing trends, pizza and related baked goods have also been gaining popularity in the Asia-Pacific region as well. Pizza crust alone covers more than 30% of the overall revenue for the frozen bakery market and will increase in demand and revenue by the end of 2024. With new pizza crust recipes with healthy ingredients emerging every day, the product demand is expected to increase mainly across the U.S, Italy, and Russia.

Baked goods are some of the most popular processed food products available. Ensure the highest quality for your products with AFE’s range of cooling and freezing products. Both smaller, space-saving products and larger, site-built or packaged Spiral & Tunnel coolers/freezers are available to meet your business’s specific objectives and budgetary goals. Our freezerswill offer you Spiral proofing, cooling, and freezing with precise climate condition control for efficient processing of baked goods.

Give us a call to learn more about our products and get a FREE quote for your needs.


Premium IQF Banana

Bananas have been one of the most popular and consumed fruit worldwide for hundreds of years. It’s not surprising that this delicious fruit is a favorite among adults and children. They are a great choice for a quick power snack, being easy to digest for a quick energy boost. They also are low in cholesterol and fat, along with being important sources of potassium and fiber. These health benefits combined with low-cost and worldwide availability make it no surprise that the banana is so popular.

The big problem with this popular fruit? They spoil easily! This means the normal methods of refrigeration cannot maintain their original freshness and texture. With improper storage and moisture maintenance, regularly frozen bananas will clump together or become freezer burnt. That is where the IQF Banana comes in.

IQF Freezing and Bananas

The best way to achieve high quality frozen bananas is with IQF freezing. By individually quick freezing the banana, processors preserve all the benefits of the product for a longer period of time. Today, bananas are sold in different forms, from fresh to frozen, but frozen bananas open the possibilities for a wide range of banana products. Frozen bananas are popular for yogurts, smoothies, and ice cream, along with desserts and snacks. By using the IQF method, you can maintain the banana’s texture, smell, taste, and nutrients, while also having perfect separation.

Freezing Bananas

Banana’s are a difficult product to handle because they are sticky and have a high amount of natural sugars. This means obtaining high-quality IQF banana is not an easy task. The first step towards obtaining high-quality IQF banana is choosing a high-quality raw banana. The raw material must have a firm texture and overripe products must be separated and removed before freezing. A single overripe banana can destroy the entire batch because of the stickiness of the pulp that can get stuck on the bedplate and mix with the raw material.

After selecting the raw material, the banana is pretreated. Before slicing or dicing, the bananas are pre-cooled and put into an ascorbic acid batch to help avoid oxidation. The ascorbic acid should be around 0 degrees Celcius and the banana should only be placed in for a few seconds. Otherwise, the final product will be at risk of forming corals. If the ascorbic acid is too warm, there could be problems with the separation of the IQF banana.

The best way to prevent issues when freezing bananas is to individually quick freeze them. By individually quick freezing the bananas, it helps keep them separate, preventing them from clumping together. It also makes it so the skins of the bananas stay separate from one another and eliminate the risk of pulp freezing on the skin of the bananas.

AFE And Bananas:

No matter what your needs may be, the way you treat your products is critical to the quality and safety of each finished product. Choosing the right industrial refrigeration equipment streamlines your process for higher quality, healthier products. We offer hygienic design standards that routinely outperform our competitors.  Bananas are very delicate. Without proper processing, these products spoil rapidly or can become contaminated. Look to AFE for a wide variety of exceptional quality equipment to keep your bananas cool during processing, or frozen after creation. From space-saving design to site-built equipment, we can help you find the equipment that is right for your needs. Have confidence in the health of your fruit with AFE.


IQF Rice Preparation and Packaging

Rice is one of the most popular items on the worldwide market. With the fast-growing market for ready meals, the demand for rice is expected to grow significantly between 2017 and 2022. Along with the growing market, comes the increasing number of rice varieties available. Wholegrain, wild rice, and black rice are some varieties that have gained popularity due to the growing trend for healthier meals. While the demand for rice and rice varieties is increasing, there is still the challenge of processing rice for freezing which needs to be addressed.

Rice Preparation

There are more than 100 varieties of rice commercially produced in the United States. Of these varieties, three types are the most prevalent: Indica long grain rice, Indica medium grain rice, and short and medium grain Japonica varieties. Long grain rice represents the majority of total rice sold in the United States. Long grain is preferred for prepared foods because it is easy to prepare and durable.

Optional Parboiling

To prepare rice, some opt for parboiling before rice milling. With parboiling, rice is soaked in water and steamed while it is still brown rice. This gelatinizes the starch in the rice kernel, causing the starch granules to melt together. To allow water to enter the rice, heat is applied to cause the crystalline structure to be diffused. This step increases randomness in the starch structure and decreases the number and size of crystalline regions. It allows nutrients from the outer bran to precipitate into the grain itself, preventing the loss of nutrients during milling and improving the shelf life of the rice. This step also mends cracks in the rice.


After parboiling and drying, the grain structure becomes compact. The content of vitamins and minerals is also enhanced and the moisture content is reduced by 13%. The rice is ready to go through the milling process, which reduces it to about 68% of its harvested weight. Milling creates firmer, more separate rice grains that are more stable, less brittle, and less susceptible to overcooking than regular-milled white rice.


Parboiled-milled rice, regular-milled rice, and brown rice can all be cooked and dried before packaging to provide prepared food that has a very short consumer preparation time (90 seconds to 15 minutes). With instant, quick-cooking and boil-in-bag products, the rice is blanched in hot water, steamed, and rinsed. Then the product is placed in a dehydration oven until the moisture content reaches about 12%. When the moisture level of the rice is increased using steam or water, it forms cracks or holes in the kernels. This allows for fast cooking when the rice is re-cooked because water can easily and quickly penetrate into the grain. For frozen rice, the cooked grains are then individually frozen before packaging for an easy to use and delicious product.

Stickiness and IQF Rice

It’s easy to prepare the perfect rice when cooked in small batches on your home stove. The problem rice processors have is making 10,000 pounds of rice per hour while maintaining consistent quality.  The biggest challenge that needs to be overcome is the stickiness of rice after it is processed. The degree of stickiness depends on rice variety, blanching time, length of the washing process, drying process, and hold time after blanching to absorb moisture. Rice stickiness not only creates an undesirable product, but it can also make it difficult to maintain reliable food safety. This is why it is important to have a highly efficient, hygienic, and easy to clean freezer. To prevent stickiness, pretreat your IQF rice by washing it multiple times to decrease the amount of starch. More washing leads to less stickiness and better product separation.


AFE provides a full array of exceptional mechanical chilling and freezing systems to help you achieve good product separation and natural appearance as well as maintain the highest food safety standards. Each piece is crafted from high-quality stainless steel with expert welding for durability. You can trust that all of our unsurpassed hygienic designs and equipment exceeds standards for sanitization and dependability.


Blueberries: A True Superfood

Blueberries are a fast-growing product in high demand. From bakeries to your local supermarket, frozen blueberries have endless potential. They are often eaten fresh, frozen or juiced and also used in a variety of baked goods, jams, jellies and for flavorings. This berry is truly a superfood, containing several vitamins, beneficial plant compounds, and antioxidants. A low-calorie food that is also sweet to the taste, it is not surprising that the demand has increased. However, frozen blueberries present their own challenges. It is overcoming these challenges that create a high-quality product.

Health Benefits of Blueberries

Blueberries may have benefits for heart, brain, and blood sugar health. Studies have found a relationship between berries and improved heart health. They also suggest that blueberries have significant health benefits for people with high blood pressure. This is because blueberries inhibit oxidation of LDL cholesterol, a step in the heart disease process.

A higher intake of flavonoid-rich food is also associated with better brain function. Consuming blueberries can prevent oxidative stress, which plays a role in the aging process. They may also improve brain function directly. One study states drinking blueberry juice every day for 12 weeks improved memory in 9 older adults with early memory decline. Another six-year study found that blueberries and strawberries delayed brain aging by up to 2.5 years in older adults.
People with diabetes are sensitive to rapid changes in blood sugar. They need to be cautious when they eat foods rich in carbohydrates. Blueberries contain moderate amounts of sugar, but do not have adverse effects on blood sugar levels. This is due to their high content of bioactive compounds. In fact, blueberries can have beneficial effects on blood sugar control. One study found that two blueberry smoothies a day for six weeks helped improve insulin sensitivity in obese people who were at a high risk of developing diabetes. They may also affect blood sugar levels directly after a high-carb meal by blocking certain digestive enzymes and reducing blood sugar spikes.

Freezing Blueberries:

When freezing blueberries, the common challenges are with appearance, yield, and dehydration. For appearance, you want to avoid surface cracks and burns that occur due to slow freezing time and/or usage of metal belts. You also need to keep dehydration at a minimum, while keeping yield and profitability high. Washing and destemming are also common practices for blueberries.

After pretreating, the blueberries are ready for freezing. Because of the delicate nature of blueberries, it is imperative to choose the right freezing equipment if you want to preserve the natural appearance after freezing. The optimum result should be well separated, natural looking blueberries. High-quality IQF blueberries can be sold easily at a premium price.

Choose AFE

Achieve high quality with AFE. Together we can choose the best freezer and features that can contribute to a natural appearance, low dehydration, and high yield. While being highly hygienic, our freezers also have adjustable fan speeds for optimal airflow. The result is a gentle, but quick crust freeze with minimal snow formation. Minimal snow means less dehydration of the product, resulting in higher yield and more profit.

High efficiency, easy maintenance, and cleaning make our IQF Freezers the ideal choice. Our equipment is fabricated with stainless steel and expert welding for exceptional sanitation and durability. Each piece far exceeds industry standards for health, cleanliness, and energy savings to give you the best results for your business.


The Science Behind Freezing

The Science Behind Freezing

Freezing is used as a preservation method for almost all foods. From fruits and vegetables to meat and seafood, freezing is a popular way to keep food fresh after harvesting. With an extended shelf life and more nutrients, frozen products are frozen when they have the most minerals and vitamins. However, what exactly happens when food is being frozen?

Chemical Changes

We all know that fruits and vegetables start to deteriorate right when they are harvested. Freezing happens right after harvesting to seal in the taste and texture of the product at its peak degree of ripeness. However, the chemistry behind this is a little more complicated. Fresh produce contains enzymes, which cause the loss of color, loss of nutrients, flavor changes, and color changes. These enzymes have to be inactivated to prevent these reactions.

For vegetables, enzymes are inactivated with blanching. Blanching exposes vegetables to boiling water or steam for a short period of time. Then the vegetable is rapidly cooled in ice water to prevent it from cooking. Blanching also helps destroy microorganisms on the surface of the vegetable and it makes some vegetables, like broccoli, more compact.

With fruit, the enzymes cause brown colors and a loss of vitamin C. Because fruits are normally served raw, they can’t be blanched like vegetables. Instead, these enzymes are controlled with chemical compounds that interfere with the enzymes. Ascorbic acid, vitamin C, is the most popular chemical used and can be used in its pure form or mixed with sugar. Soaking in dilute vinegar and a coating of sugar and lemon juice is another option.

Textural Changes

With fruits and vegetables, the textural changes have to do with water. Water makes up 70-90% of the weight of most fruits and vegetables. It and other substances are stored in the rigid cell walls which support the structure and texture of the product. When you freeze a fruit or vegetable, you are freezing the water contained in the cells. As the water freezes, it expands, and ice crystals cause the cells walls to rupture. This causes the texture to be much softer when it is thawed than when it was raw. This is why some vegetables, like celery and lettuce, are not usually frozen. In order to control the extent of cell wall rupture, you have to freeze the produce as quickly as possible. With rapid freezing, a large number of small ice crystals form compared to slow freezing which forms fewer larger crystals.Because of the soft texture when thawed, most frozen fruits are served when they are not completely thawed. In a partially thawed state, the effects of freezing are less noticeable. It is also less noticeable for products that are cooked before eating because cooking also softens cell walls.

Individual Quick Freezing

Don’t go for the one-size-fits-all approach. Individual Quick Freezing is the ideal choice for high-value produce. Your produce will maintain its natural appearance, texture, and color when frozen in an IQF Tunnel. An IQF Tunnel will not only lock in nutrients but also ensure the highest quality product that can be sold at a premium price. At AFE each piece of equipment is crafted with full dedication to hygiene, quality, and cleanliness. Fully Welded Stainless Steel enclosures will ensure the highest degree of sanitation in the industry and long-term durability.  Cleanliness and hygiene are critical considerations when it comes to food processing and preservation. Our IQF Tunnels can be fabricated using fully welded stainless steel panels or stainless steel clad panels that provide exceptional sanitation and durability. Each piece far exceeds the industry standards for health, cleanliness, and energy savings to give you the best results for your business. For any of your freezing needs, look to AFE for a wide variety of freezer and cooler products.


What Happens After Harvesting

What Happens After Harvesting

We all know that once a vegetable is harvested, it begins to release heat and lose water in a process called respiration. This natural process has an impact on the nutritional qualities of the vegetables we consume. However, the real culprit behind the loss in nutrition is the time between quality control, transportation, handling, and the moment our vegetables reach the shelf. Once they are ready to buy and on our kitchen tables, our products may have already lost half of the original amount of nutrients.

From Tree To Table

Fruits and vegetables are major sources of macronutrients, like fiber, and micronutrients, like Vitamin C. They are often at their most nutritious when they are harvested at peak maturity. However, most people do not have home gardens capable of providing the recommended 5-13 daily servings year round. This is where supermarkets and distribution come into play. Fruits and vegetables grown locally may spend up to 5 days in transit after harvest before arriving at the distribution center to be processed. For fruits and vegetables grown in other countries, this time varies from a few days if transported by air freight to several weeks if sent by refrigerated ship. Once at the store, your food may spend 1-3 days on display before being purchased by the customer, who then may store them up the 7 days before consumption. This amount of time from harvest to consumption can mean significant nutrient degradation.

The Argument For Freezing

Most fruits and vegetables are composed of 70–90% water. Once separated from their tree, plant, or vine, they undergo higher rates of respiration, resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage. This often depends on the particular nutrient, the commodity, and the postharvest handling, storage, and home cooking conditions. In an attempt to keep food fresh for longer, canning, freezing, pickling, dehydration, fermentation, and other methods of preservation are carried out. Their goal is to deliver processed products that are safe and retain desirable quality attributes similar to fresh products. Freezing is the most simple and natural way of preserving vegetables. In fact, studies show that frozen fruits and vegetables have just as many nutrients as fresh ones. Enzymes in fresh fruits and vegetables cause loss of color, flavor, and nutrients as soon as they are harvested. This reaction can be stopped when food is frozen. Freezing deactivates the enzymes responsible and locks in nutrients inside the vegetables. The fruits and vegetables are able to keep the same amount of nutrients for a longer period of time.

Freezing and Vitamin C

Still not convinced? Take into account Vitamin C. Both water-soluble and sensitive to heat, light, and oxygen, Vitamin C is susceptible to loss during home cooking and thermal processing. This makes perfect as an index of nutrient degradation. When fresh products undergo minimal storage and are handled at proper temperatures, they have high amounts of vitamin C. However, after harvest, this vitamin quickly degrades. This continues during storage as Vitamin c losses in vegetables stored at4°C for 7 days range from 15% for green peas to 77% for green beans. However, if these products were frozen, then their Vitamin C loss would be lower. Influenced by the particular commodity along with the blanching and freezing conditions, frozen fruit and vegetables were found to have little nutrient change if storage temperature was well maintained.

IQF Freezing

The most popular freezing method for vegetables worldwide is the IQF freezing method. With the growing demand for frozen foods, consumers have become more particular about the quality of the frozen food they buy. They not only want the frozen items to retain all their nutrients, but they also want the natural appearance, taste, texture, color, and shape of the products to be preserved as well. The way you treat your products is critical to the quality and safety of each finished product. Choosing the right industrial refrigeration equipment streamlines your process for higher quality, healthier products.Processing and preserving vegetables properly is essential to creating delicious, fresh, and safe products for your customers. From spinach processing to vegetable product freezing, you can look to AFE for a wide variety of freezer and cooler products to meet your specific commercial cooling needs. As for fruit and products created with fruit, they can be very delicate. Without proper processing, these products spoil rapidly or can become contaminated. Look to us for a wide variety of exceptional quality equipment to keep your fruit and fruit products cool during processing, or frozen after creation. From space-saving design to site-built equipment for higher product needs, we can help you find the equipment that is right for your needs.


The Advantages of Frozen Food

Now more than ever, consumers are willing to pay a premium price for organic, healthy food products. Not wanting pesticides or synthetic fertilizers in their food, organic food lovers are looking towards fresh products. However, consumers are realizing that frozen products are as good as fresh ones. With the frozen food industry expected to reach 363.9 billion by 2024, the frozen food industry is growing rapidly. However, consumers still prefer to use fresh ingredients over frozen. They are unaware that frozen food comes with a number of advantages. With an extended shelf life and more nutrients, frozen products are frozen when they have the most minerals and vitamins. Read on to understand why freezing is better.

Nutrition and Waste

The problem with fresh vs frozen food comes from a lack of awareness towards food waste and eating. In terms of nutritional content, freezing doesn’t damage food. Rather it preserves vitamins and minerals. Fresh fruits and vegetables, when harvested, continue to undergo chemical changes which can cause spoilage and deterioration of the product. For fresh vegetables, within three days of being pulled out of the ground, 80% of vitamin C is naturally lost from them. They also have a useful nutritional lifespan of up to five days. A quarter of all food intended for consumption is lost in the distribution chain. This waste can be avoided by improving our buying, storing and cooking habits. Studies show that consumers create less waste from using frozen fruits, berries, and vegetables.

Organic and frozen

It is easy to see why fresh products may seem to be the better choice. Produce bought from the supermarket greengrocer section is full of color and crunch. In fact, many stores use fine mist sprays to give the “just picked” look. Supermarkets are convincing shoppers to pay a premium for food they believe is tops for health and taste. However, with no synthetic modifiers, frozen food maintains its nutrients and natural flavor. Frozen food products do not require any additives in order to preserve the food. The main way to ensure long-lasting organic products is by freezing them. Growing populations and urbanization are factors that require more food resources. But there is also a big challenge in reducing waste and the growing trend for fast, convenient meals. With frozen products, healthy, flavorful, quality meals are easy ways to get a fast, organic meals without sacrificing health.

Freezing Technology

There’s no arguing it — frozen fruits and vegetables are convenient. Being pre-washed, and sometimes pre-chopped, they even come in little bags or boxed that wait in your freezer for use. On top of that, they are also often cheaper than their fresher counterparts, savings that increases when you throw out two-day old fresh broccoli that has started to brown before you could use it. The main question is “How do you convince people to consume more frozen food?” There is still a bit of guilt associated with buying frozen It is not enough to list all the benefits of frozen produce. The only way is to offer premium quality frozen food that has a natural appearance and better convenience than fresh ones. Choosing the right industrial refrigeration equipment streamlines your process for higher quality, healthier products. At AFE, we offer hygienic design standards that routinely outperform our competitors. We know different food products require different freezing methods.The type of cooling and freezing equipment that is right for you depends on the type of products your business produces. With over 150 years of combined experience, our knowledgeable team is prepared to help you understand the various options available to you so you can equip your business effectively.


AFE and Farm Frites: A Higher Hygiene Ranking

The European processing industries investment in their deep-freeze capacity and strict legislation around the use of the refrigerants means there is more of a demand for frozen fries than ever. There is also a call for increasing standards regarding continuity, capacity, hygiene, and natural energy use. Last year Farm Frites invested millions of euros in a new  IQF Freezer. What freezer did they choose? AFE with their state-of-the-art line of the freezers with the highest hygiene ranking in the industry.

Why is AFE the number one choice for freezers?


This is probably one of the most important features of a modern IQF Freezer because the profit is in the availability of the machine. Every second that the production line at Farm Frites is not operating costs them about 1.5 euros. After eight hours, that amount equates to 43,500 euros lost. With an IQF Freezer from AFE, production only stops to do the necessary cleaning between lots. The machine operates for multiple weeks around the clock without stoppage and is perfectly capable of running many more weeks if other surrounding conditions allowed such.

Electricity Saving:

With modern evaporators, Farm Frites is saving a lot of energy. While many suppliers use a cooling agent of -32°C, AFE uses evaporators at -25°C. Every degree lower in the evaporator requires 3% more energy, meaning AFE freezers can save 21% on energy. With electric prices at 6 euro cents per KWh, Farm Frites can save 160,000 euros in one year. Additionally, the 39 centrifugal fans in each IQF Freezer can be operated with frequency regulators, thus being able to operate with lower energy usage. With the reserved capability to process 40 metric tons per hour, these savings will substantially increase.

Ready-Made Modules:

AFE provides IQF Freezers as ready-made modules.This means AFE only needs to weld the large modules together at the factory site minimizing significant installation time and resources in the field. However, these giant freezers require some organization to transport to the facility. With an inland craft, the enormous modules can be delivered to the nearest port to curtail road transport.

Hygenic Demands:

Fully welded enclosures with raised self-supporting fully welded floor systems slopped to integral drains focused on the elimination of nuts/bots and ‘sandwiched pieces” help to ensure optimal hygienic conditions. Cleaners can reach every spot of the freezer. Plus, with the addition of LED lights, the freezer can also be inspected everywhere.  AFE’s Cleaning in Place system automates the cleaning process making cleaning easier and faster. The evaporators are cleaned with spray pipes while the tunnel is cleaned with special spray balls with nozzles installed in the IQF Freezer and under the conveyor belt. After spraying, the entire space is heated to 78°C in order to pasteurize the inside.

Check Out AFE’s Article In Potato World

AFE provides the most hygienic and efficient Individual Quick Freezing (IQF) freezing and cooling machines for ALL food products. Our goal is to provide the most hygienic, energy efficient and reliable equipment available in the world.


Don’t Lose Nutrients or Value! Choose AFE to Freeze Your Broccoli!

Vegetables are big members of the frozen food industry, but not every freezer will freeze produce while keeping freshness. Processing and preserving vegetables properly is essential to creating delicious, fresh, and safe products for your customers.

Broccoli: The Queen of the Frozen Vegetables

Broccoli is the queen of the frozen vegetable industry. Found in restaurants and on dinner tables around the world, you want your broccoli to keep its freshness from the time it’s picked to when it arrives on the table. The moment broccoli is harvested, the respiration process begins. This means that the broccoli will start to lose water and release heat. Additionally, it starts to lose vital nutrients. The moments from transportation, to quality control, to handling, to the supermarket, to your home, your broccoli will likely lose more than half of its minerals and vitamins.

Individual Quick Freezing

Don’t go for the one-size-fits all approach. Individual Quick Freezing is the ideal choice for high-value produce. In order to ensure the moisture, shape and freshness of small food items, AFE utilizes mechanical IQF Tunnels utilizing Ammonia or Freon. Your normally fragile broccoli will maintain its natural appearance, texture and color when frozen in an IQF Tunnel. An IQF Tunnel will not only lock in nutrients, but also ensure the highest quality broccoli that can be sold for a premium price. AFE IQF Tunnels can be fabricated using fully welded stainless steel panels or stainless steel clad panels that provide exceptional sanitation and durability. Each piece far exceeds the industry standards for health, cleanliness, and energy savings to give you the best results for your business.  For any vegetable processing, look to AFE for a wide variety of freezer and cooler products.

We service the industrial sector by providing cooling and freezing equipment for food processing facilities. Our goal is to provide the most hygienic, energy efficient and reliable equipment available in the world.