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For the Japanese film, see Freeze Me.

A freezer is generally used to describe an appliance that keeps foods frozen. Freezers are common as household units for storing food but are also used in commercial settings. Most Freezers operate around -18°C (0°F).

Domestic freezers can be included with a refrigerator or can be stand alone units. Domestic freezers are generally upright units, resembling a refrigerator, or a chest, which resemble an upright unit laid on its back.

History

Early refrigerator models (1916 and on) featured a cold compartment for ice cube trays. Successful processing of fresh vegetables through freezing began in the late 1920s by the Postum Company (the forerunner of General Foods) which had acquired the technology when it bought the rights to Clarence Birdseye’s successful fresh freezing methods.

The first successful example of the benefits of frozen foods occurred when General Foods heiress Marjorie Merriweather Post (then wife of Joseph E. Davies, United States Ambassador to the Soviet Union ) deployed commercial grade freezers to Spasso House (US Embassy) in Moscow in advance of the Davies’ arrival. Post, fearful of the food processing safety observed in the USSR, then fully stocked the freezers with product processed from General Foods Birdseye unit. The frozen food stores allowed the Davies’ to lavishly entertain and serve fresh frozen foods that would otherwise be out of season. Upon returning from Moscow, Post (who resumed her maiden name after divorcing Davies) directed General Foods to market frozen product to upscale restaurants.

Introduction of home freezer units occurred in the United States in 1940, and frozen foods began to make the transistion from luxury to necessity.

Problems with the technology

Early freezer units accumulated ice crystals around the freezing units. This was a result of humidity introduced into the units when the doors to the freezer was opened. This build up of frost required the periodic thawing of the units, to maintain their efficiency. Advances in frost-free refrigeration eliminated the thawing task were introduced in the 1950s.

Later advances included automatic ice units and self compartmentalized freezing units.

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