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Deep-freeze information
Food must be frozen as rapidly as
possible when they are put in the freezer
in order to keep them in good quality.
The TSE norm requires (according to
certain measurement conditions) the
refrigerator to freeze at least 4.5 kg of
foodstuff at 32°C ambient temperature
to -18°C or lower within 24 hours for
every 100-liters of freezer volume.
It is possible to preserve the food for a
long time only at -18°C or lower
temperatures.
You can keep the freshness of food
for many months (at -18°C or lower
temperatures in the deep freeze).
WARNING!
Foodstuff must be divided into portions
according to the family's daily or meal
based consumption needs.
Foodstuff must be packaged in an
airtight manner to prevent them from
drying even if they are going to be kept
for a short time.
Materials necessary for packaging:
Cold resistant adhesive tape
Self-adhesive label
Rubber rings
Pen
Materials to be used for packaging
the foodstuff must be tear-proof and
resistant to cold, humidity, dour, oils
and acids.
Foodstuff to be frozen should not be
allowed to come in contact with the
previously frozen items to prevent their
partial thawing. Thawed out food must
be consumed and must not be frozen
again.
Recommendations for the
fresh food compartment
*optional
Do not allow the food to touch the
temperature sensor in fresh food
compartment. To allow the fresh food
compartment keep its ideal storage
temperature, sensor must not be
hindered by food.
Do not place hot foods in the product.
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