Preparedness
Freezer Failure Survival: Keep Your Food Investment Safe
Experiencing a freezer malfunction can be a daunting situation, potentially leading to the loss of a significant investment in food, time, and money. Understanding how to manage this type of emergency is crucial, and the best time to prepare for it is before it happens.
Freezers can stop working for a variety of reasons, such as mechanical issues, power outages, or human error. When you discover that your freezer is no longer functioning, the first step is to keep the door closed. This simple action can prevent food from thawing for 15 to 20 hours in a well-stocked freezer.
To address the issue, start by identifying the cause. It could be as simple as a blown fuse, a broken electrical circuit, or an accidental disconnection. In these cases, restoring normal operation should be your priority, followed by checking the food for signs of thawing.
In the event of a power outage, contact your utility company to determine how long the power will be out. If the problem is mechanical, consult your freezer’s instruction manual to see if there’s a quick fix you can perform. If not, find out how soon a repair technician can service your appliance.
If it seems unlikely that your freezer will be operational within a day, consider relocating your frozen goods to another working freezer. Friends or neighbors might have available space, or you could explore local freezing facilities.
When transferring food, use insulated boxes or wrap the items in thick layers of newspaper and blankets. Once removed from the freezer, transport the food to a functioning freezer as quickly as possible. Meanwhile, unplug your freezer, defrost it according to the manual, and clean it thoroughly. While it’s not in use, keep the door slightly ajar to allow air circulation, ensuring it’s propped open to prevent accidents.
Should alternative freezer space be unavailable, dry ice can be a viable option to keep your food frozen. Look in the yellow pages under “Dry Ice” or “Carbonic Gas” for local suppliers. Remember, dry ice is extremely cold, so handle it with heavy gloves to avoid burns. Let the supplier cut the ice into manageable pieces and wrap them in newspaper for you.
For a 20-cubic foot freezer, a 50-pound block of dry ice can preserve solidly frozen food for 36 hours. In a half-full 10-cubic foot freezer, 25 pounds should maintain freezing temperatures for two to three days. Place heavy cardboard over the food in each compartment and position the dry ice on top. Keep the freezer closed but unlocked, and only open it to replace the dry ice or when the freezer is operational again.
To enhance insulation, cover the freezer with blankets or quilts, and add crumpled newspaper or other insulating materials between the cabinet and the coverings. Ensure these coverings do not obstruct the air vents, as unexpected power restoration will require ventilation.
Dry ice emits carbon dioxide gas, which needs an escape route. It evaporates without leaving liquid, but you might notice an off-odor upon reopening the freezer. This smell is carbonic acid, a harmless byproduct of dry ice and moisture interaction. Simply leave the door open for a few minutes to dissipate the odor.
In winter, you can use snow and ice for temporary storage. Line a plastic garbage can with a clean bag, place the frozen food inside, secure the bag, and tightly close the lid. Bury the can in snow to keep the contents frozen for four to five days.
Finally, if some food has thawed, assess its condition and determine whether it can be safely refrozen or should be used immediately.
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