[LunaF]

I am actually starting a very small food business (details to come when things are more finalized!) I am packaging in clear plastic containers because the food is actually very lovely looking. However, it is meant to be stored frozen. Several of my testers have come out of the freezer with terrible frost burn that ruins the pretty look it has before being frozen. I know that when there is little air there is little frost burn. But, considering this is a small start up business and I package it myself, it is difficult for me to ensure no air gets in. Any other helpful hints for preventing freezer burn??

[Suzanne]

(A few years ago I consulted to a startup manufacturer that wanted to sell its product frozen. And before that I worked for a company that did just that.)

Are you freezing in a blast freezer? The faster you can freeze the stuff, the less moisture will evaporate. If you are using a regular home-type freezer, the slow freezing period will not give you the look you want.

Also, the containers themselves can make a difference. The startup was looking to ship, and everything we found got too brittle at 0º.

BTW: I hope you are working in a licensed kitchen for your prototypes. Your local authorities may not look kindly on home-prepared and -packaged product.

[phatch]

Lots of it has to do with the freezer and it's auto-defrost design. First verify that your freezer is working correctly and is a good freezer for your purposes.

I know because I've struggled with a GE Profile this last year that has been a source of problems with the freezer, defroster and now the compressor is dying from overwork from the earlier problems....

I get lots of frost and freezer burn if I'm not extremely careful.

Yes, I'm in the market for a new fridge.

Phil

[LunaF]

I am working in a licensed kitchen that I am renting. However, I am freezing at home in some freezers I bought. I am having this problem in all of the freezers-- I was looking for one of those silly solutions to this problem! Anyone have any??

[deltadoc]

Originally Posted by LunaF

I am working in a licensed kitchen that I am renting. However, I am freezing at home in some freezers I bought. I am having this problem in all of the freezers-- I was looking for one of those silly solutions to this problem! Anyone have any??

Not knowing what the product is, I would strongly consider Vacuum sealing it in plastic bags, like Foodsaver. Removes the air, protects the food, and is see-through.

If the product is liquid, you can fill the foodsaver baggie, freeze it with the baggie still open, then vacuum seal it once the contents are frozen.

doc

[RSteve]

Originally Posted by deltadoc

Not knowing what the product is, I would strongly consider Vacuum sealing it in plastic bags, like Foodsaver. Removes the air, protects the food, and is see-through.

deltadoc nailed it! You'll have to vacuum seal, quick freeze, and be certain that your freezers are not frost free. There is no such thing as a frost free freezer; rather there are freezers marketed as frost free which run frequent defrost cycles so there's no frost buildup. They inevitably will give food the appearance of freezer burn and/or frost buildup within the packaging.

[MikeLM]

We had this discusiion just a month ago or so, and there were doubts - by people who sounded, at least, more knowledgable than me - that the Foodsaver was acceptable for commercial use. You should probably check this out with the local Health Dept.

I use the Foodsaver at home with good results (though I have a frostfree freezer) but I've taken to running two seals at each end of the roll freezer material. I had several experiences of lost vacuum, but none since I went to the double-seam seal.

I like the system for longer-term freezer storage.

Mike