A freezer is an appliance with a thermally insulated compartment and a heat pump to cool and maintain the temperature in the inside of the freezer below the freezing point of water. Freezers are most often including as a compartment of a standard refrigerator, but they are also available as stand-alone appliances or built into the kitchen. Stand-alone freezers may be found in households that store high quantities of frozen goods, but most freezers are used in commercial applications within food service industries. Since the 1940s, the configuration of the freezer on top and the refrigerator on bottom had been the most popular refrigerator organization. Recently, many combination refrigerators with freezers include chilled water, defrosting, and an ice dispenser in the door. Through the development of the freezer, frozen foods, previously a luxury, became commonplace.
The freezer should be kept at a temperature of 0 degrees Fahrenheit or lower (-18 degrees Celsius). The quality of food products will last longer if kept in a freezer with a temperature range of -10 to -20 degrees F (-23 to -29 degrees C). If a freezer is too cold, however, there can be frost or build-up of ice.
There are different methods to use in defrosting a freezer. The first and longest way is to unplug it, leave the door open, and wait for the ice to melt away. Blow dryers, fans, bowls of hot water, hot cloths, and wet/dry vacuums are all tools that can be used to defrost a freezer. Carefully scraping the ice with a spatula while using one of the tools listed prior is considered a popular method of defrosting, noted for speeding up the process.
Freezer burn occurs when a food in the freezer has been affected or damaged by dehydration. This is typically caused by air reaching food that has not been properly wrapped or securely packaged. Freezer burn looks like a gray leathery mark on the food item. The food remains safe to eat, but will consist of dry spots that may hinder the overall taste if not removed.