IQF Freezer - Natural Appearance
Image caption

Natural Appearance

The full control over the blanching temperature and time in the OctoFrost IF Blancher preserves the natural color and texture of the blanched products. This is possible due to the rainshower technology and the cross-flow water system.

IQF Freezer - Energy Efficiency
Image caption

Energy Efficiency

The water in the OctoFrost™ IF Blancher is heated by means of direct steam injection, which is absorbed completely into the water. Due to the recirculation system, very little steam is needed to reheat the water translating in maximum energy efficiency. A 30% to 40% reduction in steam consumption can be achieved when compared to traditional steam blanching technologies because there is no escape of the steam when reheating the water.

IQF Freezer - High Yield
Image caption

High Yield 

Blanching temperature control is a key element to preserve high production yield. With the OctoFrost IF Blancher, the blanched products don’t become mushy or soft, helping the processor to increase productivity.

IQF Freezer - Reliable Food Safety
Image caption

Food Safety

The OctoFrost™ IF Blancher has been designed to exceed all international regulations on food safety and hygiene. Every part of the blancher which comes in contact with the blanching water can be cleaned by CIP (Cleaning-In-Place).


With the OctoFrost™ Flash Impingement (FI) technology, the blanching time is reduced to a minimum, preventing over-blanching and reducing time and energy consumption. The user of the OctoFrost™ IF Blancher has absolute control over the blanching t° and time.

Optionally, the OctoFrost™ IF Blancher can be fitted with a second temperature zone to reduce temperature in the final blanching stage for delicate products, which are prone to over-blanching.



With an OctoFrost™ cross-flow water system, the high volume of filtered and recirculated water showers over and through the product and immediately exits through the side of the blancher. The water then re-enters the heating tank and due to the high volume of water in the system, the temperature drop (delta T°) is maximum 3° C. The water flowing through the OctoFrost ™ IF Blancher has the correct temperature in every part of the blancher.

Rainshower System

The rainshower system guarantees quickest heat transfer, allowing accurate temperature control within 0.2°C of the set temperatures. The water falls gently over the product by means of gravitation only, therefore product quality is not compromised. Additionally, the rainshower system has a product cleaning function.


  • Flexibility of different temperature zones to avoid over-blanching.
  • Energy efficient steam injection into the blanching water.
  • Cross flow water circulation.
  • Significantly faster heat transfer due to the impingement rainshower system.
  • High volume of recirculated water over the product.
  • CIP system in place.
  • Total control in blanching time and temperature variations (different sections of the blancher can be turned on or off, with the additional flexibility of speeding-up or speeding-down the belt).

Contact Us

"Our freezing becomes very easy with OctoFrost™. We increase our capacity and our revenue. OctoFrost™ team works closely with us. We are very impressed."

Saji Rujireak, Preserve Agro Products Co.

"As an owner that actually personally uses these machines, the latest OctoFrost IF Cooker, is the one I like."

Sinchai Luesukprasert, Marine Gold Products

"The products look bright, fresh and free flowing."

Graham Reed, Managing Director Pinnacle Foods

"We are extremely pleased to have invested in this technology."

Mr. Fernando Prado, Responsible Division Berries Citromax SACI

"The freezer is easy to operate, even for unexperienced staff."

Jerome Fesselet, Production Manager Fruticola Olmue

"The separation of the product and appearance is excellent."

Ulf Olsson, Technical Manager Guldfageln

Equipment capacities

OctoFrost offers a capacity range of 1,000 to 15,000 kg/h for the OctoFrost Blancher.

Contact us for more information.