Freezer & Freezing Food Basics

Cold preserves food. Bacteria are present in most foods. Cold or low temperature slows the growth of these bacteria and foods do not spoil as fast. Slowing the movement or cooling the molecules tends to make all organisms more sluggish.

Spoiling of food is actually the growth of bacteria. If the bacteria can be kept from increasing, the food will remain edible longer. Since most foods contain a considerable amount of water, the food must be kept slightly above freezing temperatures.

If food is frozen slowly, at or near the freezing point of water, the ice crystals formed are large and their growth breaks down the food tissues. When such food melts or defrosts, it spoils rapidly and its appearance and taste are ruined.

Fast freezing at very low temperatures, 0? to -15? F, forms small crystals which do not injure the food tissues. It is well to keep in mind the difference between refrigerating and freezing. Further, the standard walk-in cooler is designed to maintain the temperature of the product at 35? F, providing the temperature of the product is within 10? F of this temperature. If the product to be maintained is continually at a higher temperature, additional refrigeration system capacity will probably be required. The same parameters hold true for freezers.

To insure you have adequate refrigeration capacity, be sure to provide your sales consultant with as much information as possible about how you intend to use your cooler and/or freezer.

Previous Page
Back to Index