Maintaining the quality of frozen food depends largely on how fast the freezing process is. When the freezing process is faster, the crystals that are formed are smaller and do not damage the cells in the food, thus allowing it to retain the vitamins, minerals and nutrients longer. For a true freezing boost, choose models with the FastFreeze function that freezes the food at extremely low temperature, below -24 °C. If the function is not deactivated manually, the fast freezing process is ended automatically after a certain period of time and the freezer returns to the initially set temperature.
