To defrost a freezer, move the food into coolers, unplug the freezer, and leave the door open so the ice melts on its own, mopping up as it goes. Wipe the inside clean, dry it, plug it back in and wait until it's back down to 0°F (-18°C) before you reload. Defrost once the ice is about a quarter inch thick.
The melting is the easy part. The food is what needs planning, so sort that out before you touch the plug.
How often should you defrost a freezer?#
Whirlpool's defrosting guide says to defrost at least once a year, and sooner whenever the ice is more than a quarter inch (about 6 mm) thick. Past that point the ice eats into storage space, gets in the way of the door seal, and makes the freezer work harder to stay cold.
This applies to manual-defrost freezers: many chest freezers, some uprights, and the ice-box compartment in some compact fridges. A frost-free freezer melts its own frost on a cycle and shouldn't need this. If yours is building up ice anyway, skip to the last section.
Before you start#
Pick a day when the freezer is fairly empty. The week before a big shop is ideal, and it's a good excuse to eat down what's in there.
Have ready:
- Coolers or another freezer with space, plus ice packs or bags of ice
- An appliance thermometer
- Old towels, a shallow pan, and a bucket or hose if your freezer has a drain
- A plastic or wooden spatula (not metal)
- Dish soap or baking soda for the clean-out
For chest freezers, Whirlpool's product help page suggests turning the control to its coldest setting about six hours before you start, so the food goes into the coolers as cold as possible.
How to defrost a freezer, step by step#
- Unplug the freezer or switch it off at the wall.
- Move the food into coolers. Pack it tightly together with ice packs, and put raw meat in a separate bag or at the bottom so it can't drip on anything.
- Lay towels on the floor in front of the freezer and on the bottom shelf to catch meltwater. If it has a drain, pull off the drain cover, remove the rubber stopper inside, and set a pan under the outlet or attach a hose. Check the pan often; it fills faster than you'd expect.
- Leave the door or lid open and let the ice melt. Swap out soaked towels as you go.
- Once the ice is gone, wash the walls, shelves, door and gasket. Whirlpool suggests one tablespoon of baking soda in four cups of hot water, or mild dish soap in warm water.
- Dry everything thoroughly, including the door seal. Water left behind turns straight back into ice.
- Put the drain plug and cover back, plug the freezer in, and close the door.
- Wait until the thermometer reads 0°F (-18°C) before you reload. Whirlpool says this usually takes several hours, depending on the room and the model.
Thick ice can take hours to let go, so start early in the day.
How to speed it up safely#
Whirlpool suggests two shortcuts: a fan and hot water. Point a fan into the open freezer to move room-temperature air over the ice. Or set a bowl of hot water inside and close the door so the steam softens the ice, then lift chunks out as they loosen. Refill the bowl as it cools.
What not to do: Whirlpool's product help says not to use an ice pick, knife or other sharp tool, and not to use a hair dryer or heater. A knife can puncture the refrigerant tubing that runs through the walls, and that's an expensive repair, if it's repairable at all. If a chunk won't come free, give it more time or more hot water. Don't force it.
Is the food still safe after defrosting?#
Usually yes, if you kept it cold. The USDA's freezing and food safety guidance says food that's still partly frozen, still has ice crystals, or is as cold as a fridge (40°F or below) is safe to refreeze. Discard anything that has been above 40°F for more than two hours, and anything contaminated by raw meat juices. The USDA also says to throw out soft or melted ice cream, for quality's sake.
Use the thermometer, not your hand. A package can feel cold on the outside while the middle has warmed up.
No cooler? Whirlpool's chest freezer instructions say food wrapped in several layers of newspaper and covered with a blanket will stay frozen for several hours. That works for a quick defrost, not one that runs into the evening.
Why does my freezer keep icing up?#
Frost forms when warm, humid room air gets in and its moisture freezes on the cold walls. If ice builds up quickly:
- Check the door gasket for tears, gaps or a dirty sealing edge. Close the door on a strip of paper; if it slides out easily, the seal isn't gripping there.
- Make sure the freezer is level and the door closes by itself, with nothing sticking out of a shelf.
- Open it less often, and close it quickly.
- Don't put warm food straight in. Let it cool first.
A frost-free freezer with ice in the back or a solid sheet on the floor has a different problem, such as a fault in the defrost system or a blocked drain. Note where the ice forms and take a photo before you clear it. A technician can do more with that than with "it keeps freezing up."
While the freezer is empty, it's a good moment to give the fridge a proper clean too, and to check the condenser coils if your model has accessible ones. When you reload, putting the oldest food at the front is the same habit covered in our pantry organization schedule.
A yearly ChoreLists.com reminder, plus a quick look at the ice every few months, keeps this from turning into an all-day job.