-273.15°C
0k
Cold enough you’ll have to cut your Tauntaun open and crawl inside if you want to survive the night.
I think mine says it’s set to -18°C?
Ok, follow up, how hard is it to scoop ice cream at -18c?
Somewhere between Quartz and Topaz.
That depends on whether it was always kept at that temperature - if it melts and re-freezes, it becomes much harder
Weaker spoons might bend, you need a sturdy one!
It is not the spoon that bends, it is only yourself.
There is no spoon. Get bent.
Very easy actually. I have never had the problem, American media shows with ice cream being to hard. I’m pretty sure, we make our ice cream differently than the USA, very close to Italian gelato.
It entirely depends on the type of ice cream. Many brands add “softeners” that make it easier to scoop. My go-to here in Canada is Chapman’s, and I’ve never had an issue. But we’ve had other kinds that were nigh-impossible.
At every fast food or restaurant job I’ve worked, we had to verify the freezers were between 0° and -10° F.
Blech
That’s actually around -18°C (to -23°C)
So it is in line with everyone else
Freezing cold
~255.15 K
Fuck, what’s that in rankine?
There’s a strong bad email in this question.
Time to checka da emmmmaillss
-18
Ice cream needs to be served at 5 to 10F (-15C to -12C), so the freezer in your kitchen should be around that.
Long-term storage should be -5F to 0F (-21C to -18C), so your deep freezer should be around that. Colder is OK, but not really necessary.
Below -18°C.
I use a probe thermometer to verify. Mine hovers between -20°C to -22°C
Below absolute zero to make sure it’s perfectly preserved.
According to Andre 3000 , cooler than cool so ice cold
He can’t hear you!
Ice cold!
Alright, alright, alright, alright, alright, alright!
At or below 0F is the recommended standard.
Ok but how cold is only fans?
I find only fans to be quite hot, actually.
About 449 Rankine should be perfect.
ideally approaching -25c
