Martens Fresh, LLC, owner and operator, Timothy Martens, is expanding his company into Fulton, New York with a new storage and distribution center, "iFreeze".
(28 Lakeview Ave.
Fulton, NY 13069)
iFreeze is a facility used for:
The freezer of this facility is roughly 130,000 sq. ft. and can hold up to 14,500 pallets!
iFreeze will be using a 3PL (3rd Party Logistics) system. This system allows customers to track their own orders within our building.
Not only are we promoting the growth of the city of Fulton, New York, we are also giving new job opportunities and business opportunities to fill our new up and coming facility.
Blanching is a process in food where vegetables, like potatoes, are scorched in boiling water, removed after a brief, timed interval, and finally plunged into Nitrogen to halt the cooking process.
According to the research Martens Fresh, LLC has done, when blanching any foods, they all have a specific time requirement. For example, potatoes should be blanched for 3-5 minutes depending on the size of the potato.
The problem is the green of the chlorophyll in these vegetables is there providing the green color, but small air pockets cloud the color. Blanching is a solution to this issue because a quick plunge into this boiling water bursts some outer cell walls allowing the air to escape and letting the true bright green of the chlorophyll shine through.
IQF freezing allows business owners to individually freeze a large portion of the products at the same time. The term IQF stands for "individually quick frozen." IQF is a method that does not allow large ice crystals to form in vegetable cells and since each piece is individually frozen, particles do not cohere, and the final product is not frozen into a solid block.
IQF relies on freezing the product extremely quickly. Far less ice crystals will form if the IQF process is done correctly. The formation of larger ice crystals damage the cell walls and reduce the quality of the food. IQF freezing however does not allow the process of bigger ice crystal formation to take place.
The process of ice crystallization takes place between 30 to 25º F or -1 to -4º C. IQF Freezers freeze content extremely fast, bypassing the crucial zone as quickly as possible. This causes the foods to barely have the chance to develop any ice crystals.
Martens Fresh has built an on-site 60 foot by 120 foot freezer. This brand new addition has already provided us an extensive inventory of fresh packed vegetables. 18 Month Shelf Life!
Brian Mullin, Senior Forklift Driver