Rapid cooling of wines and beverages is carried out by placing them briefly in LTC (low temperature chamber). Time of the readiness of wine for consumption is determined by its variety and temperature in the LTC. Let’s also consider freezers and departments or sections providing conditions for rapid freezing of food - four stars *(***). Freezing is rapid in such LTCs if the product completely freezes up to -18 ° C at its whole depth within 24 hours. Rapid freezing at naturally cooling occurs at temperatures of -24 ° C and below. Typically, in the mode of freezing the refrigerator-freezer operates continuously and the temperature in the freezer can fall to -38 ° C. In cases of forced cooling with accelerating technologies the rapid freezing can occur at temperatures below -20 ° C. The above examples confirm that the fourth big star now does not mean -6 ° C.