To maintain the vitamin content, taste, consistency and quality of food as well as possible, items must be frozen as quickly as possible. For this purpose, there are rapid freezers designed solely to freeze food in this way in addition to conventional freezers equipped with a quick-freeze function that rapidly reduces the temperature.
These functions shorten the freezing time of raw foodstuffs. Once freezing is complete, the freezer reverts to the previously set temperature.
With a rapid freezer, large numbers of portions can be frozen – for example, 25 kg can be frozen from 90ºC down to -18ºC in less than four hours.
Once freezing is complete, the rapid freezer returns to its function as a conventional freezer.
Things to remember when freezing
- If you are using a freezer that has a quick-freeze function, remember to activate the quick-freeze function at least 24 hours before putting fresh food items inside. It is too late to use the function once you are putting the items in.
- If using a freezer with a quick-freeze function, you must avoid positioning the food items being frozen in such a way that they come into direct contact with frozen food items.
- Divide the food items that are to be frozen into smaller portions to make the freezing process as efficient and quick as possible. This also means that you will be able to use the frozen food items more effectively.
- Put the food items to be frozen inside and do not open for 24 hours or, if a rapid freezer is being used, until it indicates that freezing is complete.
Check your rapid freezing cycle
Use a thermometer to take measurements and notes during a cooling cycle. This will teach you how your freezer works and what a rapid freezing process is like.