Food freezing temperature varies depending on the product category, moisture content, and freezing method. Most seafood, meat, bakery products, vegetables, and prepared foods are quick frozen between −30°C and −35°C, while the recommended final core temperature is −18°C. Choosing the correct freezing temperature and process helps preserve texture, reduce drip loss, and improve product quality.

Yurnfreeze Cherry Production Line adopts high-intensity cold air suspension fluidized bed freezing technology, achieving individual quick freezing (IQF) within 6–10 minutes at -35°C. The thawing drip loss can be controlled within 5%–8%.

Yurnfreeze specializes in food freezing, delivering a complete frozen mango processing guide—from raw materials to storage—to help you create premium, competitive IQF mango products.