Freezing and chilling refers to storing food at low temperatures to extend its shelf life, prevent microbial growth and maintain the taste and nutrition of the food. Generally speaking, the minimum temperature for food is -18℃, while freezing refers to storing food between 0℃ and 4℃. By freezing and refrigerating, food can retain its flavor and quality for a certain period of time so that people can enjoy the fresh taste when consuming it.

Freezing and refrigeration is not only a common way of preserving food in the home, but it is also an essential tool for many catering businesses. These companies not only need to ensure the freshness and quality of their food, but also pay attention to cost savings and efficiency. In this context, the use of freezing and refrigeration is particularly important, not only to extend the shelf life of food, but also to greatly reduce waste and loss.

Of course, we also need to pay attention to some details in the process of using frozen refrigeration. For example, we need to make sure that the food is completely cooled before storage to avoid problems such as icing and spoilage during refrigeration or freezing. At the same time, we also need to pay attention to the categorization and zoning of foodstuffs, so that foodstuffs of different types and states will not contaminate each other and lead to unnecessary food losses. Only on the basis of strengthening management and paying attention to details can the best effect of freezing and refrigeration be realized.