they’re called deep freezers because of their shape – they’re literally deep. it’s about the physical depth, not the “thoroughness” of freezing. but honestly, at this point, they freeze so well they could be called “soul freezers” and no one would question it.
I’ve had a salesman tell me if you plan on keeping things frozen for longer get the chest freezer. Stand up freezers are for foods you plan on using sooner than later.
We actually had two walk-in freezers, one of which we referred to as the deep freezer and it was substantially colder than the other freezer.
The ice cream that was ready to use and sell was kept in the regular freezer so it would be ready for scooping.
The other freezer was so cold that you had to put on a coat and gloves to go in there. Even in summer when it was 100 degrees out, it was absolutely unbearably cold to be in it for any period of time.
We had a community coat and gloves for the deep freezer. They were kind of gross, but it was worth it.
I don’t know if the formal names were “freezer” and “deep freezer”, but that’s what we called them. I always thought deep freezer referred to an extraordinarily cold freezer. Like you put something into a deep freeze.
It’s because they lack a defrost cycle and keep things at lower temperatures. The lack of a defrost cycle means it has to be manually defrosted but it will allow food to keep much longer.
They are chest shaped because cold air sinks, so a chest shape is better to contain it than a vertical door. They use very little energy.
So here’s something interesting it can be taken as both, but really it’s about the depth of the container. A fridge freezer is usually -6c to -12c a chest freezer can be -18c to -25c and that’s suitable for long term storage. When I was in school I learned the size of ice crystals form differently based on the introduction temperature and the chest freezer being colder you get better quality and reduce freezer burn. Seperate to this, you can have flash freezing which is between -30 c and -50 c and this is in an industrial setting and even better quality of freeze because of the timing and ability to preserve nutrients etc in vegetables and the ice crystals that form will be a lot smaller again
I was pretty sure it was because those items are going Into “deep freeze” as in we aren’t eating those items for a long ass time – but also they are literally… DEEP freezers.
I believe the term ‘deep freeze’ predates the availability of large home freezers.
I grew up in a small town in the 1950’s and few people had more freezer space than the small freezer that was part of their refrigerator and only a few houses had air conditioning. For long term storage of frozen food, like the fruits and vegetable that my mother would put into plastic bags that were designed to fit in rectangular boxes for freezing, or when my mother bought a quarter of beef, we would take the packages to the local locker plant, where it was, as I recall, 20 below zero if not colder. It was something of a treat to accompany my mother to the locker plant in July where we would don our heavy winter coats and escape the heat for a while.
I always felt the ‘deep’ referred to the depth of the cold temperatures, perhaps as a throwback to deep cold water storage, which predated both ice houses and the mechanically refrigerated locker plants.
Comments
A deep freeze is physically bigger usually a standalone freezer.
There’s nothing more thorough about its freezing.
they’re called deep freezers because of their shape – they’re literally deep. it’s about the physical depth, not the “thoroughness” of freezing. but honestly, at this point, they freeze so well they could be called “soul freezers” and no one would question it.
Yes.
Where did Dalmer keep his victims torsos?
.
.
In the chest freezer.
I’ve had a salesman tell me if you plan on keeping things frozen for longer get the chest freezer. Stand up freezers are for foods you plan on using sooner than later.
That’s such a good question.
Depth
Both.
I used to work at a dairy farm.
We actually had two walk-in freezers, one of which we referred to as the deep freezer and it was substantially colder than the other freezer.
The ice cream that was ready to use and sell was kept in the regular freezer so it would be ready for scooping.
The other freezer was so cold that you had to put on a coat and gloves to go in there. Even in summer when it was 100 degrees out, it was absolutely unbearably cold to be in it for any period of time.
We had a community coat and gloves for the deep freezer. They were kind of gross, but it was worth it.
I don’t know if the formal names were “freezer” and “deep freezer”, but that’s what we called them. I always thought deep freezer referred to an extraordinarily cold freezer. Like you put something into a deep freeze.
But is it deep enough that there’s a pocket dimension in the deep freeze?
It’s because they lack a defrost cycle and keep things at lower temperatures. The lack of a defrost cycle means it has to be manually defrosted but it will allow food to keep much longer.
They are chest shaped because cold air sinks, so a chest shape is better to contain it than a vertical door. They use very little energy.
They are much better than refrigerator freezers at having meaningful conversations, listening, and sharing feeling.
So here’s something interesting it can be taken as both, but really it’s about the depth of the container. A fridge freezer is usually -6c to -12c a chest freezer can be -18c to -25c and that’s suitable for long term storage. When I was in school I learned the size of ice crystals form differently based on the introduction temperature and the chest freezer being colder you get better quality and reduce freezer burn. Seperate to this, you can have flash freezing which is between -30 c and -50 c and this is in an industrial setting and even better quality of freeze because of the timing and ability to preserve nutrients etc in vegetables and the ice crystals that form will be a lot smaller again
I also hear people call them deep freezes (as opposed to deep freezers) and am unsure of why
I was pretty sure it was because those items are going Into “deep freeze” as in we aren’t eating those items for a long ass time – but also they are literally… DEEP freezers.
Hmm… Deep question.
I believe the term ‘deep freeze’ predates the availability of large home freezers.
I grew up in a small town in the 1950’s and few people had more freezer space than the small freezer that was part of their refrigerator and only a few houses had air conditioning. For long term storage of frozen food, like the fruits and vegetable that my mother would put into plastic bags that were designed to fit in rectangular boxes for freezing, or when my mother bought a quarter of beef, we would take the packages to the local locker plant, where it was, as I recall, 20 below zero if not colder. It was something of a treat to accompany my mother to the locker plant in July where we would don our heavy winter coats and escape the heat for a while.
I always felt the ‘deep’ referred to the depth of the cold temperatures, perhaps as a throwback to deep cold water storage, which predated both ice houses and the mechanically refrigerated locker plants.