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• Freezing food
1. Practically all the food products, except for vegetables con-
sumed raw, such as lettuce can be frozen.
2. Only food products of the highest quality, divided into small
portions for single use, should be frozen.
3. Products should be packed in materials that are odourless,
resistant to air and moisture penetration, and not susceptible to
fat. Plastic bags, polyethylene and aluminium sheets are the best
wrapping materials.
4. The packaging should be tight and should stick to the frozen
products. Do not use glass containers.
5. Keep fresh and warm foodstuff at ambient temperature
away from the products, which have already been frozen.
6. We advise you not to place more of fresh food at a time to
the freezer per day (see table witch technical specification).
7. In order to maintain optimum quality of the frozen food,
reorganise the food that is in the middle of the freezer, so that it
does not touch the products that are not yet frozen.
8. It is recommended that you move the already frozen prod-
ucts to one side and place the fresh products that are to be
frozen on the opposite side, as close to the rear and side walls as
possible.
9. To freeze products, use space marked
10. Bear in mind that the temperature in the freezer is affected
by several factors, including the ambient temperature and the
quantity of food products in the chamber, the frequency of
opening the door, the amount of frost in the freezer, and the
thermostat setting.
11. If you cannot open the freezer door immediately after clos-
ing it, allow 1-2 minutes for the negative pressure to compensate,
and try again to open the door.
The storage time for frozen products depends on their quality
before freezing when fresh, and on the storage temperature.
The following storage periods are recommended when the tem-
perature of -18°C or lower is maintained:
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