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Maximum freezing capacity
To ensure that fresh food placed in the
freezer freezes through to the core as
quickly as possible, the maximum
freezing capacity must not be
exceeded. The maximum freezing
capacity within a 24-hour period is
listed on the data plate, as "Freezing
capacity ...kg/24 h".
The maximum freezing capacity
specified on the data plate was
determined according to DIN EN ISO
15502.
Freezing fresh food
Fresh food should be frozen as quickly
as possible so that the nutritional value
of the food, its vitamin content,
appearance and taste are maintained.
The longer it takes to freeze the food,
the more water is lost from its cells,
which then shrink.
Later, when the food is defrosted, only
a portion of this liquid is reabsorbed by
the cells.
This means that the food looses a lot of
its moisture. You can recognize this by
the large pool of water that collects
around the defrosted food.
If food is frozen quickly, there is less
time for the cells to lose moisture, so
they shrink less.
Also, because a smaller amount of
moisture is lost, it is easier for the food
to reabsorb it during the defrosting
process. Very little water collects
around the defrosted food!
Storing frozen food
When buying frozen food to store in
your freezer, make sure to check:
–
that the packaging is not damaged,
–
the expiry date and
–
the temperature at which the frozen
food is being stored by the shop. If
the food is being stored at a
temperature warmer than 0°F
(-18°C), this reduces the storage life
of the frozen food.
^
Buy frozen food at the very end of
your shopping trip, and wrap it in
newspaper or use a cooler box or
bag to transport it.
^ Place frozen food in the freezer im-
mediately upon returning home.
Never re-freeze partially or
completely defrosted food.
However, once defrosted food has
been thoroughly cooked you may
freeze it again.
Freezing and storing food
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