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...the less cold air to re-cool every time you open the door the less power needed.
In another chain, someone was saying that the optimum freezer temperature is about 0°F... perhaps up to 4°F, but not higher such as the freezing point of water, 32°F. So the ice may provide somewhat of a heat sink in the freezer (like a package of meat or a tray of ice), and may help stabilize the temperature when you open the door and add something more... or during a blackout. But, it also insulates the freezer elements so that it takes more work for the freezer to freeze... in theory, at least.
Frost-Free freezers have a greater tendency to dry out and Burn the freezer contents.
Quote from: CliffordK on 03/12/2010 06:51:03Frost-Free freezers have a greater tendency to dry out and Burn the freezer contents.How do these freezers work?
Quote from: peppercorn on 03/12/2010 12:22:56Quote from: CliffordK on 03/12/2010 06:51:03Frost-Free freezers have a greater tendency to dry out and Burn the freezer contents.How do these freezers work?Ok...I'll try to use Celsius...As long as you promise to use US Liquid Gallons for all references of volume Good question about the Frost-Free Freezers.I had always assumed they just dried the air (through a desiccator or something). But I was WRONG.The notes that I'm seeing on the WWW indicate they have a heater element along the cooling coils.Every 6-12 hours, they cycle through heating the cooling coils (inside the freezer) until the coils reach above Freezing (273.15K, 0°C, 32°F)This doesn't mean that the inside of the freezer reaches above freezing, just the cooling coils (which would mean no ice on the coils).Sorry, I don't know the actual temperature fluctuation inside of the freezer. But, it effectively prevents frost buildup on the cooling coils.
Does this also include the single deep freeze storage units?
Quote from: maffsolo on 03/12/2010 18:37:34Does this also include the single deep freeze storage units?Yes. You can get frost free versions of them too. When we bought one the sales guy told us that they are more prone to producing "freezer burn". His advice was that if you don't need to open the door frequently, just go with a manual defrost version. We did, and we hardly ever have to defrost it.Presumably a layer of ice on the heat exchangers reduces their ability to remove heat from the air in the cabinet. In effect, it's like operating the compressor with a smaller heat exchanger than it's designed for, so the compressor has to run longer to lower the temperature to the point where the thermostat turns the compressor off.
Maffsolo:Freezer burn occurs when water sublimes out of frozen food starting a process sort of like freeze drying. If the food is in a container that has airspace the water re-condenses as frost inside the container. Once I found this out I tried packing some soft meat (deer burger) into zip locks and pressing out all the air. Without air spaces, ice can't sublime. I tried one package that was 5 years old it was still pretty good. So, do the vacuum pack before freezing, and when you can't eliminate air spaces, eat it within a few weeks for the best flavor.Steve