Freezers nowadays come in two main types: vertical cabinets and horizontal chests. Vertical cabinets are a great choice for small living spaces and work well when paired with a fridge of similar height. On the other hand, horizontal chests are more convenient for larger kitchens, private houses, summer cottages and commercial establishments. However, it's important to note that the No Frost system, which prevents frost buildup, is rarely found in chest freezers. This means that chest freezers will require manual defrosting.

What can be stored in the freezer and how long? And what cannot be?

A typical “food set” for freezing is well known to most housewives and not only. This includes the following:

  • vegetables, fruits, berries, salad and herbs. They can be stored in the freezer for up to a year;
  • poultry — from 9 to 12 months;
  • meat and fish. It is better to leave them in the freezer for a period of up to six months;
  • butter. Also up to 6 months;
  • ice cream and semi-finished products (from dumplings to cabbage rolls, spring rolls and other preparations). The optimal shelf life is up to 3 months.

Less obvious, but also acceptable for freezing foods are:

  • raw eggs without shell. If you separate the yolk and white, place them in sealed containers, you can store up to 12 months;
  • hard cheese (six months);
  • boiled poultry (from 4 to 6 months);
  • prepared meat dishes, but not fried (up to 90 days);
  • bread, buns and other pastries (up to 3 months);
  • sauces (several months);
  • sausage, ham (60 days);
  • chips (2 months);
  • milk (4 to 6 weeks);
  • cakes and other desserts (about a month).
If desired, even raw egg can be frozen without its shell.

The freezer is suitable for storing buckwheat and flour as it helps eliminate various microorganisms, including bugs that can infest bulk products. To achieve this, you can place buckwheat or flour in the freezer for a week to kill any potential pests. Afterward, it's advisable to transfer them to a dry and cool place with an optimal temperature range of +15 to +18 °C for long-term storage.

What can not be stored in the freezer:

  • eggs in the shell (it will crack when frozen);
  • yoghurts, soft cheeses and sour cream. At sub-zero temperatures, these products are separated into components — whey, cottage cheese, etc.;
  • watermelons, citrus fruits, cucumbers and other vegetables and fruits with a high water content. When frozen, the crystallization of the liquid will destroy the structure of the product;
  • fried foods (lose both presentation and taste);
  • soda, champagne and beer — due to the gassing and expansion effect of the liquid when frozen, bottles with such contents can explode. Cool these drinks in the fridge.
Popular two-chamber fridges

Proper packaging and other preparations for long-term storage

Once you have a clear understanding of what items can and cannot be stored in the freezer, it's time to begin primary sorting and packaging. It's recommended to place one product in each container without mixing related categories, such as two varieties of berries. However, assorted vegetables can be frozen together. Avoid packaging items with strong odors together to prevent flavor contamination.

One of the best options for packaging products for freezing is special zipper bags.

The simplest, cheapest, but at the same time not very practical packaging option is ordinary (thin) plastic bags. They freeze well with each other, can crumble from the cold, and are easily torn. They are not recommended for freezer packaging. A better alternative is:

  • freezer bags. These are tight products with a zipper lock. Sometimes they even provide special "windows" for labeling products (date). This is a reusable package that is not subject to tearing and sticking when in contact with each other;
  • vacuum bags. A cool method for storing semimanufactures, freezing liquids (sauces, broths), portioned food. Unlike, for example, bottles and cans, such packages take up less space in the freezer. At the same time, for the convenient using of these packages, a special device is needed — a vacuum sealer ;
  • foil baking pans. Despite a slightly different original purpose, they are also well suited for freezing. It is best to freeze semi-finished products, semimanufactures for subsequent quick cooking or ready-made meals in bowls and foil containers. It is better to cover the top of the mold with a thick film;
  • plastic freezer containers. This is a great way to package a variety of products that are meant to be stored in the freezer for a long time. They are suitable for both solid contents and liquids and are easy to use. There are also models of containers for vacuum storage with the possibility of pumping air.
Freezer containers

In addition to the above options for freezing, it is permissible to use the simplest plastic containers (those used in supermarkets for packaging home-made confectionery products) and/or tetra paks (juice, milk or kefir packaging). Both options are definitely preferable to thin plastic bags.

In addition to choosing the appropriate packaging, it is recommended to label it — make signs with the date of placement of products. Even for deep freezing, there is a deadline, which is not recommended to be exceeded.

The preparation steps also include pre-cooling and the so-called freezing of products with a high moisture content. What are these processes and what are they for?

To expedite the freezing process, it's possible to pre-chill almost any food item. This is especially useful when there's a large amount of food to be frozen at once. You can easily cool the items in the refrigerator if there is enough space, or during cooler weather, use an open balcony or loggia for this purpose.

To prevent berries, sliced fruits, or high-moisture vegetables from sticking together and forming a solid ice block, it's advisable to freeze them first. For this purpose, a shallow compartment or special flat trays, like the ones available in the Liebherr FNd 525i freezer model, are suitable. Placing a silicone mat, paper, or a cutting board with arranged berries or chopped pieces ensures they do not touch each other during freezing. The process takes about two to three hours, after which the items can be transferred to the main packaging, such as bags, cups, or containers, for long-term storage.

To freeze berries correctly, they must first be pre-cooled.

When freezing shredded vegetables or herbs, it's best to place them directly into zipper bags. After a couple of hours in the freezer, take out the bags and gently "break" the contents without removing them from the bags. This prevents the shredded items from clumping together and helps maintain a crumbly texture instead of forming a solid lump.

When freezing meat, it is recommended to use special zipper bags or vacuum packaging for optimal results. While additional cutting to remove bones, cartilage, and excess fat is beneficial, it can be skipped if time is limited. If the meat is pre-cut into portions like steaks or meatballs, it's best to wrap them in moisture-proof paper before placing them in the bag. This prevents the individual pieces from sticking together and helps preserve the meat's taste during extended freezer storage.

Competent zoning of the freezer space

When distributing products, the type of freezing equipment already plays a direct role. Cabinets and chests in this aspect are very different.

Vertical freezers are good, because their workspace is always divided into compartments — open shelves, drawers, and sometimes even door pockets, ideal for "small things", like packs of butter.

The basic zoning rules for freezers are as follows:

  • you should not mix foods with characteristic odors, so it is better to store fish in one box, meat in another, poultry in a third, and more neutral vegetables and fruits in a fourth, etc.;
  • when storing different types of frozen items, such as raspberries and broccoli, it's advisable to create designated zones within the freezer. By organizing the space with berries on the left and vegetables on the right, you can quickly locate the desired ingredients during use and minimize the time the freezer remains open;
  • to improve convenience and accessibility, it's advisable to place frequently used items in easily accessible boxes. For appliances up to 175 cm in height, open shelves in the upper part are suitable, while in taller cabinets, central compartments can be used. In the lower boxes, it's best to store strategic stocks of items that will be kept for an extended period and retrieved less frequently;
  • in the absence of a No Frost system, it is better to add new products to the upper compartments, where the temperature will be lower. They will freeze faster there. If the unit has No Frost, then you don’t need to “bother” with this: due to blowing, strong temperature drops are excluded.
In the freezer, it is easy to put vegetables in one drawer, fruits in another, etc.

A chest freezer in terms of space zoning is a much less convenient technique. Often the chamber does not provide for division into compartments at all, but is one large box. Here you will have to stack the products in layers or columns, and to get to the container at the very bottom, remove the packages and other containers located above. What to do to avoid confusion, mixing smells and other difficulties. Here are some recommendations:

  • almost always there is a “step” in the chest, under which there is a compressor. It is easier to reach the products on it, so it is better to place here what should be at hand;
  • choose chests equipped with hanging metal baskets. Even one such accessory will help to separate products with a pronounced smell from each other, as well as to have quick access to the most popular and often needed ones;
  • you can buy several metal baskets that fit in size, and up to covering the entire “top” with them. At the bottom there will be strategic stocks, and at hand — vegetables and fruits, semi-finished products, butter, ice cream, etc.;
  • for zoning and protection against mixing odors in a single working chamber of the chest, you can install special factory or self-made partitions. In the latter case, even ordinary thick cardboard will do. But here it is important not to overdo it and not disrupt the normal air circulation in the freezer;
  • simple zoning also works. So, if you place a fish on the left, then right next to it — not desserts, but meat or poultry, and already on the right — a cake or pastries.
Avoiding mess in the chest is more difficult, but still possible, especially if there are baskets.

Organizing products in a chest freezer requires more careful and intricate handling compared to upright freezers. It's best to arrange items in layers, using containers with regular shapes for optimal stacking. Avoid using plastic bags, as they can lead to large lumps sticking together, making it challenging to separate them later. Chest freezer owners should refrain from using plastic bags to prevent such issues and ensure more efficient and organized storage.

Freezers with shelves on the door

Organization of storage of large products

When it comes to storing large or bulkier items like a large turkey, the largest pan or a whole carcass of a small pig, a chest freezer is highly suitable. The spacious interior of a horizontal freezer allows for easy accommodation of such dimensional products in its open working space. For these specific scenarios, a chest freezer is an ideal choice, offering ample room and convenient storage for larger items.

Modern freezers with compartments can also accommodate large and dimensional products with the help of special large boxes and pull-out containers. In some models, shelves can also be removed to create additional space. This flexibility allows tall multi-tiered cakes or other large items to fit into the freezer. However, it's essential to consider that the main limiting factors for vertical freezers are still their depth and width rather than height.

Temperature conditions and freezing power

For optimal long-term storage in modern freezers, the recommended temperature setting is -24°C or lower. If the freezer allows for a large step between maintained temperature conditions, such as -20°C and then immediately -26°C, it is still preferable to keep it at -24°C or lower. Lower temperatures are not practical as they increase energy consumption without significantly extending the shelf life of products.

In certain situations, it is acceptable to set slightly higher temperatures in the freezer, such as -18°C or -21°C. These temperatures are still sufficient to preserve food and retain vitamins for a period of six months to a year. If you regularly replenish frozen foods and do not store vegetables and fruits in the freezer (which have different storage requirements), or if you primarily have meat (which should not be stored for more than six months even at -24°C), then opting for slightly higher temperatures can help reduce energy costs.

In the freezer, Liebherr recommends setting -18 degrees. It's a balance of efficiency and economy.

In addition to temperature conditions, it is also worth considering the performance, that is, the freezing power of the unit. This indicator reflects the amount of food that can be frozen in 24 hours. So, if you have a Gorenje FH 101 AW model with a value of 5 kg/day, then you should not immediately add 15 kg of strawberries to this chest. Such actions will make the compressor work longer, reducing its working life. In addition, most of the berries will not freeze immediately, but will expire with juice, turning into an ice lump. And, for example, the oil that was already inside may also suffer: it will probably melt.

It is better to choose a model with a freezing power that meets your needs even at the stage of purchasing the unit. In addition, the quick freeze function will not be superfluous: it is useful precisely when adding large batches of new products to the chamber.

Full No Frost Refrigerators

Additional freezer storage tips:

  • The products needed in the freezer can vary depending on the season and personal preferences, necessitating occasional rearrangements. For example, in the summer, ice and ice cream are in high demand, while fresh strawberries, raspberries, and zucchini may be purchased. In the winter, frozen fruits and vegetables become more relevant. However, certain items like dumplings are essential to have on hand at all times, especially for bachelors.
  • If you want to know exactly how many kg is added to the freezer at a time, then use a kitchen scale.
  • Try to put the freshest foods in the freezer, because this way more nutrients will be preserved in them and their final shelf life will be longer.
  • Do not add anything to the freezer in a warm or especially hot form. This will defrost the contents there, increase the load on the compressor, and a large temperature difference can cause cracks in glass shelves or deformation of plastic containers.
  • Always close the appliance door tightly, and for reinsurance, it is better to choose a model with a special alarm.
  • In case of emergency power outages, try not to open the freezer unnecessarily: this way the cold inside will last longer.
  • To manage the expiration dates of frozen products effectively, consider labeling the packaging and sorting the contents based on freshness. Place the freshest items deeper in the freezer and the older ones closer to the front for easy access. Additionally, automation can be helpful, such as entering information into spreadsheets or setting up alerts and reminders in the smartphone calendar.
  • In order not to do manual defrosting and not suffer from the notorious snow coat in the chamber, it is preferable to choose devices with the No Frost system.
  • If the freezer is only partially filled, then with the help of special insulating partitions it is possible to reduce energy consumption (but this is only true for devices with No Frost, and not with static cooling).
A good freezer does not require manual defrosting due to No Frost.
  • Avoid overloading the freezer with excessive amounts of frozen food. Doing so can lead to increased energy consumption and may result in the need to discard some items due to being unnecessary or damaged.

While organizing storage in the freezer may require some effort, it is entirely worthwhile. Proper organization leads to a longer lifespan for the appliance, better retention of vitamins and minerals in foods, and time-saving during cooking. Moreover, stocking up on seasonal fruits in the summer is more cost-effective compared to buying them at higher prices in winter or early spring.