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18
Deep-freeze information
Food must be frozen as rapidly as
possible when they are put in a
refrigerator in order to keep them in
good quality.
The TSE norm requires (according to
certain measurement conditions) the
refrigerator to freeze at least 4.5 kg of
foodstuff at 32°C ambient temperature
to -18°C or lower within 24 hours for
every 100-liters of freezer volume.
It is possible to keep the food for
a long time only at -18°C or lower
temperatures.
You can keep the freshness of food
for many months (at -18°C or lower
temperatures in the deep freeze).
WARNING!
A
•Foodstuffmustbedividedinto
portions according to the family’s daily
or meal based consumption needs.
•Foodstuffmustbepackagedinan
airtight manner to prevent them from
drying even if they are going to be kept
for a short time.
Materials necessary for packaging:
•Coldresistantadhesivetape
•Selfadhesivelabel
•Rubberrings
•Pen
Materials to be used for packaging
the foodstuff must be tear-proof and
resistant to cold, humidity, odor, oils
and acids.
Foodstuff to be frozen should not be
allowed to come in contact with the
previously frozen items to prevent their
partial thawing.
Always follow the values in the tables
for storage periods.
Frozen food must be used immediately
after they are thawed and they should
never be re-frozen.