Freezing is an efficient food storage system, removing the heat until the proper temperature reaches its interior. To provide such Temperature conditions and deserve the designation of FREEZER, the freezer should operate at -18 degrees Celsius at a minimum. Once frozen, the food becomes stiff. At this stage, the development of microorganisms and the consequent process of deterioration are drastically retarded.
The freezing does not change the characteristics of the foods in the natural or already prepared, conserving their flavor, coloring and nutritive properties, provided that they are submitted to the same in good conditions and according to the recommended techniques.
The advantages of freezing are numerous and are evident as the user becomes familiar with the freezer.