Somewhere (either here or another forum) I thought I remembered seeing a thread on adding foam insulation to a deep freeze. The idea was to cut foam to fit inside and underneath the lid. Seems like it doubled the time before food spoiled. Anyone ever see or try anything like this?

I wouldn't rely on it, but I'm about to buy a deep freeze and I'd by an oversized one if this has any benefit.

Never tried the foam, but if your electricity bill can afford it, larger has the advantage of being able to hold more ice. I won't speculate on the advantages of putting in a foam liner, but if you have ice in there, stuff stays frozen.

I think that was on curevents under prep room. Do a search on freezer outdoor. The person was wondering how a freezer chest would handle being stored outdoors.

If your deep freeze isn't full, you can add some 2-liter coke bottles filled with water.

Leave the cap off, and fill 2/3 with water. It should expand close to the top when it freezes. Then, just cap it.

The extra ice will help keep your meat & veggies cold a little longer.

My freezer and garage freezer both have plenty of water bottles, and some of the gallon jugs of water in them. Last time the power was out for a few hours they stayed cold just fine. It's the same principle as block ice -v- cubed ice in an ice chest. The block just keeps things cooler for longer because of it's reduce surface area (I think).