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REFRIGERATION

Comparison

Storage at −18 °C vs Storage at −22 °C

−18 °C is the widely used benchmark for frozen food storage, and many freezers are set there by default. Ice cream is more demanding than most frozen food, though. It contains sugar and air, so part of it stays unfrozen even at freezer temperatures, and every rise and fall in temperature lets ice crystals grow. Storing a few degrees colder, around −20 to −25 °C, gives a buffer against door openings, defrost cycles and power cuts. This comparison uses −22 °C as a typical colder setting; always follow your ice-cream supplier's instructions. The right setting depends on how fast stock moves, how often the freezer is opened and how reliable your power is.

Storage at −18 °C compared with Storage at −22 °C
Storage at −18 °CStorage at −22 °C
Food safetyMeets the common −18 °C guidance for frozen food.Also meets it, with margin.
Texture over timeAcceptable for fast-moving stock. Small swings can coarsen texture over weeks.Slower ice crystal growth, so texture holds longer.
Buffer for openings and defrostSmall. A busy afternoon or defrost can take stock above −18 °C.Larger. Short rises still leave product well frozen.
Power cutsLess time before product softens.More time before product softens, which helps where cuts are common.
Running costLower.Higher; each degree colder means more compressor work, especially at 43 °C ambient.
Equipment needsAny freezer that reliably holds −18 °C.Freezer must be rated to hold −22 °C or colder in your ambient conditions.
Ready to scoopCloser to serving temperature, so tempering is quicker.Needs more time to temper before scooping.
Typical useRetail chest freezers with quick turnover.Back-up storage, bulk stock, distributors and slow-moving premium products.
Frost and lid disciplineFrequent openings in humid weather add frost and push temperature above target more often.Same frost build-up, but the colder start point absorbs more of each opening.

Choose storage at −18 °c when…

  • Stock turns over within days and doors open infrequently.
  • Power is reliable and the freezer is out of direct sun.
  • Running cost matters and your supplier's instructions allow it.
  • You scoop from storage and need product closer to serving temperature.

Choose storage at −22 °c when…

  • You hold stock for weeks or carry premium products where texture matters.
  • Power cuts are frequent and you want a buffer.
  • Your freezer is opened often in a hot, non-AC shop.
  • Your supplier specifies storage colder than −18 °C.

The verdict

−18 °C is a safe minimum, but for ice cream a little colder is usually better, especially in India where heat, door openings and power cuts push temperatures up. Storing around −20 to −25 °C costs more to run but protects texture and gives margin. Retailers with fast turnover and reliable power can manage at −18 °C if they keep lids closed and avoid temperature swings. Whatever the set point, stable temperature matters more than the number itself: a freezer that swings between −15 and −25 °C will damage ice cream faster than one held steadily at −18 °C. Use a separate freezer thermometer to confirm the actual temperature, since a controller's display shows air temperature near its probe, not the core of a tub.