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Defrost the freezer: With this trick you can do it in less than 5 minutes

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Ecco quali passaggi devi seguire:

  • 1. Prelevare dal freezer all the food

The first part of the journey is the source of the freezer and the food is present. Ovviamente devi assicurarti che nel freezer non ci sia molto cibo in modo tale da non correre il rischio che possa andare a male. If you don’t have to go fare a minute, you can save the money in the stock exchange.

  • 2. Unplug the power plug

The second step that must be carried out is clearly to unplug the freezer and then put some rags on the floor in case water could leak during the defrosting process.

  • 3. Be able to clean the seals

The places most susceptible to mold growth in a freezer are the seals. To be able to clean this part you can use olive oil. Simply rub the oil directly onto the surface. Alternatively, you can also opt for a mixture of water, baking soda and white wine vinegar.

Now all you have to do is defrost the freezer.

How to defrost the freezer? Here’s what you need to do!

To achieve this you can use  2 different methods  , but they are both cheap and fast.

  • Hot water method

To use this method, you need to take a bowl and fill it with warm water and then place it in the freezer. The heat of the water can of course melt the ice so as not to ruin the device. With this super easy method you won’t have any problems.

  • Kitchen spatula method

On the other hand, to carry out this method you must use a plastic or silicone kitchen spatula. In fact, with this spatula you can very easily remove the ice cream from the walls of the freezer. Of course, this step must be carried out carefully and carefully so as not to risk damaging the device.

Once you have finished the work using the method you prefer, all you have to do is take a cloth and dry the freezer and then proceed to cleaning. To clean it properly, you can make a mixture of vinegar and water. These 2 products clearly need to be used in equal proportions.

Now you can  easily defrost the freezer .

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