In article >,
Ted Campanelli > wrote:

> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
>
> It shouldn't be freezing stuff at the back. You will need to keep an
> eye on stuff in the bottom of the fridge (vegetable crispers, etc) since
> cold air sinks down. The crispers tend to get colder than the main unit
> even in new fridges. Pick up a refrigerator thermometer(s) (about $3 -
> $5 ) and put it in the area(s) you are concerned about for freezing.

There are no veggie crispers in a Hobart unit. ;-)
Actually, with the distribution fan it has in it, it should not freeze
stuff in the back, but we've had that problem with our regular
refrigerator in the kitchen!

>
> Provided the gaskets and insulation in the unit are OK, you won't be
> stressing the compressor (they should be or you would be out looking for
> a new unit by now).

Heh! True!
I make sure the door seals are well cared for!
I'll try turning the thermostat down a bit, but I don't think I'll set
it below 36 maybe.

>
> The compressor needs to run periodically to maintain the temperature, so
> the only major additional running it is going to do is to get the unit
> down to the temperature initially. Once the temperature is there the
> compressor should not be running any more than it is now, provided you
> do not leave the door open for long periods of time.

I usually only leave doors open for a bit when loading it. I try to be
careful about that! I might consider turning it "off" for cleaning.

Turning a Hobart off is easy! There is an on/off switch next to the
thermostat.

>
> FWIW - I recently had to purchase a new fridge. Since the new ones use
> a very small motor it takes awhile to get the unit where you want it.
> After about 2 - 3 weeks of "playing", my freezer is at -8 to -10 degrees
> and the upper part of the fridge is at 35 degrees while the crisper
> drawers are at 33 - 34 degrees. When I was in the service (back in the
> 60's) the military standards were to keep the freezers at -10 to -15
> degrees and the "cooler" (refrigerator ) at 34 degrees to provide
> optimum food safety and longevity.

Gotcha. ;-)
Most produce really seems to last well at 38 to 40 degrees with this
unit. Commercial refrigerators rock! All metal racks probably allow for
better cold distribution, plus it has an internal fan. There is a temp.
guage for monitoring it outside of the 'frige on the upper corner.

The main freezer is the big chest freezer. I've honestly never checked
the temp in there, but there is no way to adjust it either. I've never
had food spoil in there tho', just get some freezer burn if kept too
long.

>
>

> >

--
K.

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