Freezing is a proven method of preserving food that is not consumed immediately or is only available at certain times of the year. The process is suitable not only for meat and fish, but also for many types of fruit and vegetables. The advantages of frozen food are that, as with other preservation methods, the natural decomposition process is almost completely stopped, but in this case the vitamins, nutrients, taste, and consistency of most products are largely retained.

In order to achieve the best possible quality of the food to be preserved, it is recommended to flash freeze it at minus 40 °C, i.e., to freeze it very quickly in as short time as possible.

During this process, the cell water contained in the goods expands rapidly and forms only very small ice crystals between the cell walls of the products. These destroy the food cell structure less than products preserved at significantly higher temperatures in standard household freezers. The reason for this are larger ice crystal structures, which can lead to more significant quality losses.

With a super-freeze function, which allows the temperature to be lowered relatively quickly at maximum power to a maximum of minus 32 °C, slightly better results can be achieved with standard household appliances when it comes to gentle preservation. However, low temperatures for blast freezing at minus 40 °C can only be achieved by specially designed refrigerators in industry and catering.