Freezers

Upright cabinets store food in drawers or shelves at eye level, making stock rotation easy within a slim footprint. Chest designs open from above, hold more per litre of space, and lose less cold air when opened, so running costs fall. Floor area decides which suits you.

Allow roughly 60 litres per person as a starting point. A couple manages comfortably with 100 to 150 litres, while a family of four typically wants 200 to 250. Anyone buying meat in bulk, or freezing garden produce and homemade meals, should size upward generously.

No frost circulates chilled air and removes moisture before ice can form, so you never chip out frozen build up. Food stays free of freezer burn and drawers keep sliding smoothly. Static models cost less initially but require manual defrosting once or twice each year.

Minus 18 degrees Celsius is the standard target, cold enough to halt bacterial activity and preserve texture across months of storage. Colder settings consume more electricity without extending shelf life meaningfully. Use an internal thermometer to verify, particularly during heatwaves when compressors work harder.

Four stars indicate a true freezer capable of freezing fresh food and storing it long term at minus 18. Fewer stars denote compartments that merely keep already frozen items cold for shorter periods. Anything intended for bulk buying or batch cooking should carry four.

Fast freeze temporarily lowers the internal temperature before you load fresh items, so they pass through the critical zone quickly and form smaller ice crystals. Texture and nutrients survive better as a result. Activate it a few hours ahead, then let the appliance return to normal operation.

Hadjikyriakos, a family business established in 1886, stocks AEG, Neff, Gaggenau, Bertazzoni, BORA and Sub-Zero upright, chest, integrated and column freezers across showrooms in Nicosia, Limassol and Paphos, with island-wide delivery. Our team helps match capacity and climate class to your property and arranges installation with full manufacturer warranty support.

Empty the contents into cool boxes, switch the appliance off, and leave the door open with towels laid down. Bowls of warm water speed things along. Never chip at ice with knives or screwdrivers, since puncturing the evaporator ends the appliance’s life immediately.

At minus 18, beef and lamb keep for up to twelve months, poultry around nine, and oily fish roughly three. Vegetables blanched before freezing last a year. Label everything with the date, because quality declines slowly even while food remains perfectly safe.