Manual Hanseatic HGS 8555A1S (page 36 of 52) (English, German)

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Freezing foods / storing frozen foodsPage EN-10

Freezing food

Freezing means reducing the core tempera-

ture of fresh, room-temperature food to fro-

zen as quickly as possible – for best results

“flash-frozen”. If not cooled quickly enough,

the food will be ‘killed by frost’, i.e. the struc-

ture will be destroyed. A constant storage

temperature of -18° C is needed to maintain

the food’s consistency, taste and nutritional

value.

A fridge/freezer thermometer is

required to be able to control the inside

temperature.

Preparing the food

• Only freeze high quality food.

• Freeze fresh and prepared food dry and

unseasoned. Unsalted foods are more

durable.

• Allow prepared food to cool before freez-

ing. This not only saves power, but also

prevents excessive frost formation in the

freezer area.

• Carbonated drinks are not suitable for

freezing because the carbon dioxide es-

capes during freezing.

Suitable packaging

Packaging is important when freezing. This

will protect against oxidation, penetration by

microbes, transfer of odours and flavourings

and drying out (freezer burn).

• Only use packaging material that is

strong, impermeable to air and liquid, not

too stiff and labelled. It should be desig-

nated as suitable for freezer use.

• Use plastic clips, rubber bands or adhe-

sive tapes to seal.

Portions

• Use flat portions as much as possible;

these freeze through to the core faster.

• Expel the air from the freezer bag as this

causes the contents to dry out and takes

up space.

• Fill liquid containers no more than ¾ full

because liquids expand when frozen.

• Do not store glass or metal containers

containing liquids such as water, lemon-

ade, beer, etc. Water expands when fro-

zen and may burst the container.

Only high percentage alcohol (from 40%

volume) should be frozen; make sure that

it is tightly sealed.

• Label the frozen food by type, quantity,

amount and expiry date. Use waterproof

marker pens or adhesive labels wherever

possible.

How to pack the freezer properly

Freezing smaller quantities

• up to 4 kg: Once the freezer temperature

is -18° C, you can freeze fresh, room-tem-

perature foods.

Maximum freezing capacity

Adhere to the maximum freezing capacity.

You will find information about ‘Freezing ca-

pacity in kg/24 hours’ in the data sheet on

page EN-24.

Keep fresh goods out of contact with existing

frozen foods as they could start to thaw. If

contact with stored food can not be avoided,

we recommend that you create a cold reserve

in the freezer before freezing the fresh goods.

The temperature in the freezer briefly rises af-

ter placing fresh goods inside. After 24 hours,

the goods are frozen to the core.

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Hanseatic HGS 8555A1S Manual

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