Freezing is based on food water solidification, doing so all enzymatic and bacterial process stop.
Freezing speed is an important value in order to get a high quality product, and freezing time depends on the food characteristics.
The size of the product is important on freezing speed and ice distribution, small pieces implies a higher freezing speed inside and outside, so we will damage less the product.
To avoid frost inside the frozen room it is essential to control humidity.
Quality of the product shall highly depend on the freezing speed.
Pay special attention to burns because of cold, it causes product leak.