IQF or fluidized freezer is based on a belt on which the product is fluidized with high velocity vertical up airflow which is passing from beneath the belt. In this technology product is not statically frozen thus multiple variables such as shape of the product, ripeness, or water content of the product will all influence the freezing result. The advantage of an IQF freezer is its high air velocity which is suspending the product in the cold air stream therefore separately freezing each piece of product without creating lumps.