Just got registered here and I'd like to post a few questions.
1- My freezer should go to -30° on deep freezing mode and then get back to -18°. Is such a temperature change safe for the food that's inside it ?
2- What's the best way to preserve fresh salad for a long time? Vacuum packing?
3- I possess both a freezer with deep freezing mode and a vacuum sealing machine. Is it a good way to preserve the meat's flavour and nutrients by vacuum packing it and then deep freezing it or is better to just vacuum packing it and then just freezing it?
4- Are packages for vacuum sealing safe for what concerns the release of bad substances when in contact with food?
Thanks
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