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5.13 Freezing fresh food
•
To preserve food quality, the
food items placed in the freezer
compartment must be frozen
as quickly as possible, use the
rapid freezing for this.
•
Freezing the food items
when fresh will extend the
storage time in the freezer
compartment.
•
Pack the food items in air-tight
packs and seal tightly.
•
Make sure the food items are
packed before putting in the
freezer. Use freezer holders,
tinfoil and damp-proof paper,
plastic bag or similar packaging
materials instead of traditional
packaging paper.
•
Mark each food pack by writing
the date on the package before
freezing. This will allow you to
determine the freshness of each
pack every time the freezer is
opened. Keep the earlier food
items in the front to ensure they
are used first.
•
Frozen food items must be used
immediately after defrosting and
should not be frozen again.
•
Do not free large quantities of
food at once.
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5.14 Deep freezer details
As per the IEC 62552 standards,
the freezer must have the capacity
to freeze 4,5 kg of food items at
-18°C or lower temperatures in 24
hours for each 100 litres of freezer
compartment volume. Food items
can only be preserved for extended
periods at or below temperature
of -18°C . You can keep the foods
fresh for months (in deep freezer
at or below temperatures of 18°C ).
The food items to be frozen must
not contact the already-frozen food
inside to avoid partial defrosting.
Boil the vegetables and filter the
water to extend the frozen storage
time. Place the food in air-tight
packages after filtering and place
in the freezer. Bananas, tomatoes,
lettuce, celery, boiled eggs,
potatoes and similar food items
should not be frozen. Freezing
these food items will simply reduce
the nutritional value and food
quality, as well as possible spoiling
which is harmful to health.
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