How cold should ones freezer be?
How cold should ones freezer be?
43 comments
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-273.15°C
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0k
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Cold enough you'll have to cut your Tauntaun open and crawl inside if you want to survive the night.
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There’s a strong bad email in this question.
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Time to checka da emmmmaillss
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Freezing cold
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I think mine says it's set to -18°C?
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Ok, follow up, how hard is it to scoop ice cream at -18c?
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That depends on whether it was always kept at that temperature - if it melts and re-freezes, it becomes much harder
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Somewhere between Quartz and Topaz.
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Weaker spoons might bend, you need a sturdy one!
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It entirely depends on the type of ice cream. Many brands add "softeners" that make it easier to scoop. My go-to here in Canada is Chapman's, and I've never had an issue. But we've had other kinds that were nigh-impossible.
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Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I'm pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.
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At every fast food or restaurant job I've worked, we had to verify the freezers were between 0° and -10° F.
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Blech
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That's actually around -18°C (to -23°C)
So it is in line with everyone else
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~255.15 K
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Fuck, what's that in rankine?
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Below -18°C.
I use a probe thermometer to verify. Mine hovers between -20°C to -22°C
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-18
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Ice cream needs to be served at 5 to 10F (-15C to -12C), so the freezer in your kitchen should be around that.
Long-term storage should be -5F to 0F (-21C to -18C), so your deep freezer should be around that. Colder is OK, but not really necessary.
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Below absolute zero to make sure it's perfectly preserved.
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At or below 0F is the recommended standard.
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Ok but how cold is only fans?
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I find only fans to be quite hot, actually.
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About 449 Rankine should be perfect.
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ideally approaching -25c
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Take a food safety course. Not because I’m trying to start some fake shit with you but because it’s actually useful. I had to take it when I worked in the restaurant industry and I still remember/use what I learned ~10 years later.
43 comments