freezer

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freezer

a device that freezes or chills, esp an insulated cold-storage cabinet for long-term storage of perishable foodstuffs
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Freezer

 

a device for agitating (in order to saturate with air) and freezing a mixture of intermediate products in the production of ice cream. The principal part of a freezer is a cylinder with a refrigeration sleeve incorporating a beating mechanism in the form of a rapidly rotating stirrer with blades. The sleeve is supplied with a refrigerant consisting of a calcium chloride solution, ammonia, or freon, which cools the mixture to a temperature of – 7°C. The layer of ice that forms on the surface of the cylinder is sheared off and broken up by the blades. The beating increases the volume of the mixture by a factor of 1.5–2. Both batch-processing and continuous freezers are manufactured. Batch freezers beat and freeze mixtures of 20–40 kg in 5–10 min. Continuous freezers have a productivity of 500–5,000 kg per hour.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

freezer

[′frēz·ər]
(mechanical engineering)
An insulated unit, compartment, or room in which perishable foods are quick-frozen and stored.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

freezer

A mechanically refrigerated room or cabinet for the storage of frozen foods; usually maintained at a temperature of about 10°F (approx. –12°C).
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.
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