Operation Manual

142468
Freeze only such food which is suitable for freezing
and can sustain low temperatures. Food should be of
adequate quality and fresh.
Select adequate packaging for each kind of food and
pack it correctly.
The packaging should be air tight and well sealed
without leaking since this could cause substantial
vitamin loss and dehydration.
Mark packages with following data:Type, kind and
amount; with the date of placing.
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
placing 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.
Food Storage 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-dinner, fat free fi sh 3 months
Intestines 2 months
Smoked sausages, fat fi sh 1 month
Important precautions
for freezing of fresh food
Storing commercially
frozen food
Approximate storage
time of frozen foods
24