Dry, gray patches on frozen meat and vegetables come from air and temperature swings. Learn what causes freezer burn in your Bertazzoni freezer and how to prevent it.
Freezer burn is not a spoilage problem so much as a dehydration one. Moisture leaves the surface of the food, ice crystals form, and the texture turns leathery. It is safe but unappealing, and it often points to habits or a small issue with the freezer itself.
Air is the enemy. Food in thin bags, loose wrap or open containers loses moisture slowly into the cold, dry air. Temperature swings make it worse, because every warm-up draws moisture out and every re-freeze redeposits it as frost.
If you see frost on the inside of the door, ice caked on the walls or a smell of stale air, the freezer may be cycling through temperature swings. A door gasket with a small gap lets humid Houston air in, and that moisture freezes onto food and walls alike. A defrost cycle that runs too often, or a temperature sensor out of range, can also cause repeated warming.
Try this simple test: put a thermometer between two packages for a day and watch whether the reading moves widely. A steady number is good news.
When you rotate stock, discard anything gray, hard and badly dried out, or with an off smell after thawing. Wipe the shelves with a light baking soda wash, dry them well, and refill in an organized way.
If swings keep returning, we check the gasket, defrost parts and sensor and tell you what we find. The price goes in writing before work, and the repair is covered by our 30-day warranty. Details are on the freezer repair page, and you can confirm coverage on the service area list.
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