Sard O Tazeh IQF Frozen Chopped Dill 400g

No. The fluidized-bed cryogenic IQF tunnel individually freezes each chopped particle in dynamic suspension within seconds. This free-flowing characteristic allows kitchen staff or food processors to easily scoop or pour the exact required amount without defrosting the entire 400g pack.

Raw harvested dill undergoes vibrating destoners and aspiration separators to purge weeds and light debris, followed by multi-stage vortex hydro-washers that sink mineral sediments. Industrial rotary mechanical destemmers and optical sorting conveyors eliminate fibrous thick stalks, ensuring only delicate feathery foliage enters the precision cutter.

Rapid cryogenic blast freezing at -40°C halts enzymatic degradation of carvone and limonene aromatic terpenes, retaining >95% of native volatile profiles. In high-volume food service, it matches the pungency of same-day harvested fresh dill without the oxidation and wilting typical of market fresh bundles sitting in ambient transport.

Yes. For industrial B2B clients, including dressing manufacturers, potato salad processors, snack seasonings, and processed meat blenders, we supply IQF chopped dill in 10 kg blue-tinted heavy-gauge PE food-grade liners encased in 5-ply water-resistant corrugated master cartons.

Every production lot is validated under ISO 17025 accredited laboratory guidelines. Strict compliance includes Salmonella absent in 25g, E. coli <10 CFU/g, and Total Plate Count maintained well below the maximum limit set by Iranian and international frozen ready-to-cook vegetable standards.

Constructed from heavy-duty wet-strength corrugated craft board, cartons are palletized in interlocking patterns of 8 boxes per tier, up to 6 tiers high on standard 100x120 cm pallets (48 cartons / ~460 kg net per pallet), preventing compression creep in sub-zero humidity.

Procuring field-fresh dill typically entails 35–45% waste due to dirt, root matter, thick fibrous stems, and ambient moisture loss. Sard O Tazeh IQF dill provides 100% usable yield with zero prep labor, allowing institutional food planners to lock in fixed portion costs insulated from seasonal produce volatility.