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• It is imperative that food is frozen as quickly as possible. We
therefore recommend the size of the package not to be too
large and to be cooled before loading into the freezer.
• The amount of the fresh foods that can be loaded in the freezer
as a single load is declared on the rating plate. If the loaded
amount is too large, the quality of freezing is reduced which in
turn affects the quality of frozen foods.
The storage time and recommended temperature for storing
commercially frozen foods is indicated on the packaging. Always
follow manufacturer’s instructions for storage and use of frozen food.
When shopping be careful to choose only food which is adequately
packed and provided with complete data and stored in freezers where
the temperature never rises above -18°C.Do not buy packages of
food wrapped with frost. This indicates that the package was thawed
before at least once. Take care that packages don’t start to thaw
during transport to your home. Temperature rise shortens the storage
time and affects the quality of commercially frozen foods.
Recommended periods of storing frozen food in the freezer
Food
Period
Fruit, beef
from 10 to12 months
Vegetables, veal, poultry
from 8 to 10 months
Venison
from 6 to 8 months
Pork
from 4 to 6 months
Chopped (minced ) meat
4 months
Bread, pastry, TV-dinners, fat free
fi
sh
3 months
Intestines
2 months
Smoked sausages, fat
fi
sh
1 month
Partially thawed or defrosted foods should be used as soon as
possible. Cold air preserves the food but it does not destroy
microorganisms which rapidly activate themselves after
defrosting and make foods perishable.
Partial defrosting reduces the nutritional value of food, especially
fruits, vegetables and readymade meals.
Storage of industrially
frozen food
Storage periods of
frozen food
Defrosting frozen food
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