The refrigerator is the king of appliances because it must always be operating. And along with it, its twin brother: the freezer. Equipment capable of freezing any item in order to avoid it going off, so that it can later be defrosted and can thus recover the same qualities that it had before its “hibernation”.
However, setting a very low temperature could cause the frozen foods to end up damaged. On the other hand, a temperature that is too high could cause the food to not be preserved and end up spoiling.
What foods are you going to freeze?
The ideal temperature of your freezer depends a great deal on the food that you have in it.
The general idea is that it freezes at 0ºC. But, that is not the reality. Water solidifies at 0ºC, but to freeze fruit, vegetables and meat, -18ºC is necessary.
There are many exceptions to these rules. Foods with a high sugar content, such as ice cream, need a temperature of only -12ºC. But fish must be frozen -20ºC between 24 and 48 hours before being consumed in order to eliminate all traces of the Anisakis parasite.