The freezing temperature is set by the melting point of the filling, not by the name on the pack. To solidify the filling right through, the freezer is held clearly below that point; the GEBHARDT technical paper gives the margin for its eutectic plates as at least 5 °C.
| Melting point | Item no. | Freezing temperature | Time |
|---|---|---|---|
| -3 °C | 1006919, 0004655, 0044439 | -8 °C | 24 hours |
| -14 °C | 0047068 | -19 °C | 24 hours |
| -18 °C | 6081958 | -23 °C | 24 hours |
| -21 °C | 0074699, 0074675 | -26 °C | 24 hours |
GEBHARDT states that freezing time ranges from 8 to 24 hours depending on the cooling technology used. The other three plates in the table need a blast freezer or a cold room that reaches -19 °C or colder. Leave a gap between plates so the cold air can circulate.
The freezer display shows cabinet air; the core of the pack cools later, and the shelf by the door can lag behind the rear one. So record model, loading time and freezer temperature for the loaded rack, and use a plate only once it is frozen solid.
A plate prepared at -23 °C that touches fresh produce directly can freeze it in spots. With fresh loads, put a separator between plate and product.
