The tunnel IQF freezer itilize high velocity air jets direct their force at the top and bottom of a food product to remove the air, or thermal barries, surrounding the product surface. Once this barrier or layer of heat is removed it allows for faster freezing of the product. This operation helps to reduce processing times considerably, giving freezing times similar to those provided by cyrogenic equipment. In addition, operating costs are similar to those traditional mechanical equipments. It is energy saving and with small footprint. The short freezing time not only keeps the freshness and nutrition of food, but also provides a good freezing efficiency.