5 Frozen Food Myths & Freezer Performance Tips

Frozen food can often get a bad rap. For many families, a busy schedule means the convenience of frozen food can be a life-saver. However, there are some common misconceptions about frozen food that make us feel guilty somehow for not having the time to buy, prepare and cook fresh food every evening. Here we examine some of those frozen food myths and debunk them for you:

Not so. Frozen food can sometimes lose a little of its original nutritional value the longer it’s stored, however it’s often more nutritious than the fresh food section in your local store. Fresh fruit and veg, particularly those that are out of season, are picked before they fully ripen and shipped long distances. During this time, it loses a lot of its nutritional value. Frozen food is picked just at its ripest and flash frozen to seal in that goodness and those lovely nutrients. Your chosen cooking method also has a big impact on whether you retain or lose nutrition. Steaming, for example, retains nutrients better than boiling.

If you’re a savvy domestic shopper, frozen food doesn’t have to be pricey. Convenience meals will be more expensive than buying potatoes and fresh veg, but still cheaper than fast food or eating out for a busy family. Off-season fruit and veg will go up in price and stocking up your freezer with frozen versions instead will save you money on your shopping bill. Households might consider two freezers for stocking up on essentials. Commercial caterers benefit from large capacity storage such as commercial coldrooms and freezer rooms, for their frozen stock. Frozen food allows them to reduce food food waste and serve seasonal products throughout the year.

Most foods can be frozen and still retain their original flavour and texture. Some, however, don’t respond well to the freezing process and will soon lose their flavour. Sauces that are cream-based will separate when frozen and fruit and veg with a high-water content don’t fare well, such as lettuce. You should never freeze eggs or canned produce, without removing the egg from the shell and the contents from the can and resealing in freezer-safe containers.

While frozen foods can be kept far longer than fresh, too long in the freezer will see them lose their taste and quality. Here is a quick guide to how long some main food groups can be frozen:

Raw meat for between 4-12 months and cooked meat for between 2-4 months.

Casseroles, Soups and Stews for between 2-3 months.

Fruit & Veg for between 8-12 months

Be sure to let cooked foods cool completely before freezing or use a blast chilling technique in a commercial kitchen to stay in line with health and safety guidelines. Always vacuum pack or package produce in moisture-proof containers. When using freezer bags, ensure all air is removed from the bag before sealing.

Freezing food makes bacteria inactive but will never eliminate it completely. All food harbours some degree of bacteria, even after it has been frozen. The freezing process simply halts the reproduction process; the process commencing again when food thaws. That is why it is so important to cook frozen food thoroughly and at the recommended temperature and check it is piping hot all the way through before eating. When preparing fresh food to be frozen, always follow good kitchen hygiene practices.

When people go out to eat, they are increasingly looking for freshly made dishes using produce in the best condition. Very often if diners catch even a whiff of frozen ingredients being used they are automatically deterred. Professional kitchens have found the perfect ratio between fresh and frozen to guarantee the best results every time.

The common misconception is that frozen foods mean reduced quality and inferior levels of freshness when in reality this couldn’t be further from the truth. Chefs now understand that frozen food can often be fresher than the same items bought from a market.

So what benefits are there for chefs choosing to use frozen foods?

• The increase in casual dining customers has led to restaurants needing to offer a wider menu choice in order to satisfy demand. Rather than buy stock inventory for all dishes and be left with waste at the end of the day, frozen items can be safely stored without hindering quality and freshness, decreasing waste whilst optimising choice.
• The variety of ingredients available means that menus don’t have to be designed around the seasons. Fresh products will only be available at certain times of the year leading to numerous menu changes which can prove costly. Frozen produce ensures that required ingredients are to hand all year round.
• Frozen produce is often cheaper to purchase and less time consuming to prepare. On average making a dish from scratch will cost around 30% more than buying a frozen equivalent even though the results are pretty much identical (source British Frozen Food Federation).
• Portion control is vital in restaurants and catering businesses to ensure that a profit is made. Separating individual portion sizes is easier when using a freezing method with consistency and control being guaranteed.
• Eradicating the need to prepare and cook in bulk by using portion control reduces the amount of waste incurred and can make a massive difference to profit.
• Frozen foods ensure that guests receive the same quality dishes time and time again maximising the chances of return custom. If people know what they are getting and standards are constant they are more likely to make your business a favourite.
• There is generally a reduced risk of spoiling and food contamination when employing effective freezing methods. Pre-cooked items which are then frozen can ward off unwanted bacteria when done so efficiently and in accordance with recommendations and guidelines. Obviously freezing is only one aspect; the reheating process must also be carried out as specified by the Food Standards Agency.

The numerous benefits have resulted in approximately 95% of chefs and caterers stocking and using some form of frozen food (source British Frozen Food Federation) shaking off the stigma that frozen ingredients in some way compromises the quality of the end result.

Commercial freezing methods are far better than the domestic freezing process that most people are accustomed to. Speed freezing using commercial grade blast chillers is essential for food to pass through the food danger zone as quickly as possible. Before use all food should be defrosted 24 hours in advance in a refrigerator to regulate the environment in which defrosting occurs, preventing temperature abuse and minimising any loss of quality. Certain foods freeze better than others however all products must be reheated correctly to achieve maximum results and the safest outcome.

Commercial kitchen freezers and commercial display freezers are key pieces of equipment and so cleaning and maintenance is critical to ensure ongoing performance.

Follow these top tips to help minimise the risk of freezer breakdowns:

SHUT THAT DOOR
Train your staff to stack the freezers properly. Propping open the door of the freezer during stocking or retireval of goods is one sure-fire method of wasting energy and making the compressor work its hardest. Do not stack boxes all around the evaporator, and don't fill the cabinet so full that the air can't circulate.

KEEP IT CLEAN
Failure to keep the condenser clean will cost you at least 8% in extra energy consumption. If you can see lots of fluff or dirt covering the components, have it properly cleaned by an engineer. This will also help stop the risk of overheating when it gets hotter.

SPLIT DOOR SEALS
A split door seal could cost you 10-15% more energy. Split seals waste huge amounts of energy and you don't need that when kitchen temperatures soar. Wash all round the door seal with warm, slightly soapy water and a cloth - don't use a knife. Check closely for splits or poorly fitting seals and replace if damaged.

TEMPERATURE READOUTS
Check the temperature readouts of all cabinets at the end of a long shift; these will show if a cabinet is recovering temperature properly when used heavily. If they are not recovering the correct operating temperature - and especially if your freezers haven't pulled down to temperature after working all night - call an engineer immediately.