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OPERATION AND FUNCTIONS
Freezing food
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Practically all the food products, except for vegetables
consumed raw, such as lettuce can be frozen.
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Only food products of the highest quality, divided into small portions
for single use, should be frozen.
•
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.
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The packaging should be tight and should stick to the frozen
products. Do not use glass containers.
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Keep fresh and warm foodstuff at ambient temperature away from
the products, which have already been frozen.
•
We advise you not to place more of fresh food at a time to the freezer
per day (see table witch technical specification).
•
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.
•
It is recommended that you move the already frozen products 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.
•
To freezing products, use space marked
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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.
•
If you cannot open the freezer door immediately
alow 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.
storage periods are recommended when the temperature of -18°C or
lower is maintained.
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after closing it,
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