It's a no-no to put warm food into a fridge, because the warm food raises the temperature in the fridge, so any other food is then being warmed slightly, and then needs to re-chill.
Commercial food chilling plants have very thorough air circulation. You put all the hot food in at the same time or it'll be a tunnel type that the food travels through, getting progressively cooler as it goes through.
So, for a domestic chill, say a cooked chicken, cool it to room temperature first.
cover it then let is cool to ambient temperature before placing the the Freezer compartment of fridge /freezer. If required to cool quickly cover it in a water tight container and immerse in ambient water from the cold tap.
In a commercial environment it's OK to put hot food in the freezer as a commercial freezer a) is much colder than a domestic freezer and b) has a more powerful pump to circulate the cold air.
For domestic purposes I generally let the food cool to room temperature before freezing, I know this increases the chances of nasties pro-creating in the food, but without a few germs in our guts we'd all die out anyway...
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