Temps for frozen food

Submitted: Tuesday, Mar 29, 2005 at 10:08
ThreadID: 21574 Views:2249 Replies:4 FollowUps:6
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I've got a 60 litre engel fridge freezer combi. Does anyone know what temp you should maintain the freezer at for safe storage?? Never really thought about it at home, just toss the meat in the freezer and let it do it's thing. I'm wondering if the meat etc is only for consumption in that fortnight could you have it just below freezing therefore lowering the current draw?

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Reply By: Member - Blue (VIC) - Tuesday, Mar 29, 2005 at 10:21

Tuesday, Mar 29, 2005 at 10:21
Cryovac your meat and you wont have to freeze it, will last a couple of weeks at fridge temp ie <4C. Is there much else you need to freeze?
AnswerID: 104103

Follow Up By: Austravel - Tuesday, Mar 29, 2005 at 10:27

Tuesday, Mar 29, 2005 at 10:27
True, used to do this but having the freezer is a bonus for bait, fish fillets etc.
FollowupID: 361593

Reply By: Nudenut - Tuesday, Mar 29, 2005 at 10:52

Tuesday, Mar 29, 2005 at 10:52
safe storage would be -10 - 12...ice cream also okay at this temp!
AnswerID: 104107

Follow Up By: theshadows - Wednesday, Mar 30, 2005 at 07:42

Wednesday, Mar 30, 2005 at 07:42
+5-+10 for vedge
+2-+5 for dairy
-15 plus for meat

and icecream goes soft if its under -18

this is what i run the reefer at for my semi

FollowupID: 361706

Reply By: Frank_Troopy - Tuesday, Mar 29, 2005 at 15:31

Tuesday, Mar 29, 2005 at 15:31
I've heard that -12C is the temperature that frozen meat must not exceed. This is also the temperature at which ice cream stays hard so if your ice cream seems to have been melted, you ditch your meat; even if the ice cream has gone hard again.

Cheers Frank.
AnswerID: 104150

Follow Up By: Bob of KAOS - Tuesday, Mar 29, 2005 at 17:19

Tuesday, Mar 29, 2005 at 17:19
the meat doesn't go off overnight. Long term storage requires -17, but you can keep meat chilled for days, or at -4 for weeks. When you order aged beef at a restaurant its been hanging around at room temp for weeks - they just flick the maggots off, lightly grill each side, then serve. Beaudiful.
Don't ditch your meat. It hasn't matured until the slime is a bit green. Add a bit of curry if in doubt.
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Follow Up By: Bob Y. - Qld - Tuesday, Mar 29, 2005 at 20:16

Tuesday, Mar 29, 2005 at 20:16
Worked in stockcamps in '60's & '70's, where the only fridge was a hessian bag during the day, and a shearers' stretcher, at night. As long as meat was dry on outer surface, and didn't have too much fat, it would last for over a week. This was in Barkly Tableland and Kimberley areas.

As Bob has said, it's a great feed. If a little rank, we used to marinate in vinegar.

Don't eat meat like that these days, too well fed now, and fussy as buggery. Like to see meat hung in cold room for a month or so, even then it gets a bit hairy, with mould. A bit of trimming, and it's tender as.

Seen it all, Done it all.
Can't remember most of it.

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FollowupID: 361668

Reply By: Austravel - Wednesday, Mar 30, 2005 at 08:46

Wednesday, Mar 30, 2005 at 08:46
Thanks for the info. A mates father tells us stories about how meat was kept when he was a cook for shearer's, not sure it would go down to well these days.

Looks like if I want long term storage under -15 degrees, if I want to keep it for a week or two then under -5 degrees should be fine. I guess if it's pork, chicken or seafood etc then it would need to be closer to the -15 degrees. Is this the generall concensus??
AnswerID: 104284

Follow Up By: Drew - Karratha - Wednesday, Mar 30, 2005 at 10:42

Wednesday, Mar 30, 2005 at 10:42
I have just bought a 60l Combi Box, and was wondering exactly the same thing!! I have found that to get the freezer to -15, the Engel is constantly running, and will flatten a battery overnight. Over the Easter weekend I had it set to just under '3' on the dial which gave -5 - -8 in the freezer section. All of the frozen chicken, sausages, chops etc that we didnt eat over easter (girlfriend did the shopping) were rock hard at this temp, and I would imagine they would last a lot longer than any camping trip usually goes for. Even at this setting I still worry about the current draw from the battery, and need to run a generator daly to re-charge the battery. I havent had it long enough to work out exactly how long I need to charge the battery - but would be interested to hear how you go with yours.
FollowupID: 361720

Follow Up By: Austravel - Wednesday, Mar 30, 2005 at 11:26

Wednesday, Mar 30, 2005 at 11:26
Same unit as ours. We used it over Easter as well ran it between 2 and 3 which was around -4 to -6 with outside temps ranging up to 34 degrees. We have one battery in the camper (on back of ute) and one aux battery under bonnet connected together. Both charged before we left and fridge run all night before. Set up by 1pm on the Friday and used two 75 watt panels until Monday morning. Saturday had no cloud cover, next day about 1/3 cloud cover. Ran lights and shower pump as well and batteries were still well over 12 volts before the run home. I know you need to let the batteries settle etc but based on this weekend I think we could sit for a week (at least) if we had clear skies and moved the panels a few times a day. Next trip will try running the fridge at max and see how well the panels can keep the batteries charged.
FollowupID: 361725

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