Freezing capacity

In refrigeration technology, the term freezing capacity is the maximum amount of food in kilograms that can be frozen from plus 25 degrees Celsius to minus 18 degrees Celsius in 24 hours.

Only a certain amount of fresh goods may be stored in freezers at a time. The freezing capacity is specified in the product information (PI label) or in the operating instructions. According to DIN 8953 or ISO 8187, the freezing capacity must be at least 4.5 kilograms per 100 liters of usable volume in 24 hours.