Principle use
Storage of previously frozen foods and freezing of limited amount of chilled foods
Special Characteristics
Maintains frozen foods at zero degrees Fahrenheit or lower. Models include reach-ins, pass-through and walk-in types
Operating Hints
Commercial freezing is done at minus 40 degrees F. Storage type freezers are not capable of sufficiently rapid freezing for large amounts of chilled foods
Stored food must be well wrapped to prevent dehydration and freezer burn
Refreezing foods is unwise due to undesirable changes in color, texture, flavor and the risk of bacterial growth
Check temperature daily, report any malfunction
Install alarms against accidental entrapment or malfunction
Unopened freezer will function well for up to 48 hours if electric current goes off
Cleaning
Daily wiping of exterior surfaces
Defrost when frost is 3/8 to 1/2 inch thick on sides and coils
To defrost remove stored items to coolers, disconnect power, use cold water to soften frost
Scrape frost carefully
Rinse interior with solution of 1 Tbs baking soda and quart of water
Sanitize with solution of 1 Tbs bleach and quart of water
After defrosting run freezer to bring temperature back down before reloading
Special fluids are available for mopping walk-in floors
