Freezing time and temperature stability
Hello all,
Please i need help
i want to validate a new freezer in our factory and i have as criteria, freezing temperature -18°C based in the french regulations. For the temperature stability and the time to reach -18°C i didn't find any regulations or standard to put my target.
I would like to put 4h max to reach -18°C but there is no regulations too justify this.
Do you have any ideas about some regulations (UK, USA or else) with such specific requirements for freezing?
Thank you a lot
Temperature stability and coolers/freezers and USA regulations - no.
Do you have a continuous monitoring system in place?
What I recently did (we turned an old cooler area back into a temp. cooler) - we took multiple temperatures throughout the day - 3 days prior to putting product in the room. Once we verified the room would hold the desired temperature - we then added items into it. We monitor it like any other cooler we have.
We also have a continuous monitoring system in place to alert if the room would reach high temperatures - we have this in place for all our coolers and freezers.
here are links to CFIA for poultry chilling
https://inspection.c...efrigeration#a3
red meat
https://inspection.c...eat-products#a6
I could not find a specific reference to "prepared foods" however, you need to get foods out of the danger zone ASAP
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone.
hi ;)
Can you please let us know what kind of product do you have?
Do you have a standard freezer or blast freezer? there will be a difference there in terms of quality (water crystallisation process)
do you have any monitoring system in place? you need to check product temperature hourly to establish process and time.
;)
Temperature stability and coolers/freezers and USA regulations - no.
Do you have a continuous monitoring system in place?
What I recently did (we turned an old cooler area back into a temp. cooler) - we took multiple temperatures throughout the day - 3 days prior to putting product in the room. Once we verified the room would hold the desired temperature - we then added items into it. We monitor it like any other cooler we have.
We also have a continuous monitoring system in place to alert if the room would reach high temperatures - we have this in place for all our coolers and freezers.
Hello,
Yes we have a continous monitoring
my question is what is the acceptable time for a freezer to reach -18 °C
hi ;)
Can you please let us know what kind of product do you have?
Do you have a standard freezer or blast freezer? there will be a difference there in terms of quality (water crystallisation process)
do you have any monitoring system in place? you need to check product temperature hourly to establish process and time.
;)
Hello,
The product is donuts (chocolate, almonds, nuts..)
We have a blast freezer
We need firstly to validate this freezer and for this we have to check if our freezer has a temperature stability, could reach -18 quickly and there is a uniform distribution of temperature inside the freezer.
We have a continous monitoring system
The main question is : what's the acceptable time to reach -18? and there is some regulations or best practices related to this time?