I am a journeyman refrigeration/hvac tech. Refrig. 35-40 degrees f. Freezer temp. below 0 to -15. Nothing else.
recommended temperatures for fridge/freezer
- Thread starter Bob 04 H260
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Those are residential settings. Commercial requirements are determined by the product being stored.
Thanks, those help. I'm kind of stuck on 4" on the front and back walls due to the fact that it is going where there is a counter now that is over walls with 24 inches between them. 6 inches would narrow the box down to less than 12 inches and I need to put the oval freezer vertical in there on the back wall and I'd have only about 5 inches between it and the front wall. I can go 6 on the ends and the bottom so will do that.
Back to Bob's questions. On freezer temps if you aren't trying to keep ice cream I would think that the 20's would work for most of us. We aren't trying to keep things in the freeze like our chest one at home for months and some cases years. Ruth and I are only interested in keeping food for 3-4 weeks until we re-supply. I would think that in the 20's would take care of that,
Sum
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Fresh meat will keep for at least a month at 32 degrees F. I state this on my experience with a second fridgethat I keep at 32 F. all of the time and my ability to keep a fresh turkey in there while I carve off chunks for meals until it is consumed and I cook the bones for soup. 40 Degrees F. and a turkey will spoil in two weeks. I occassionally buy a fresh bird at its sell buy date and keep it cold for at least a month while we eat it.
Fridges are outdated, twenty years, you wont even have one in your house, you can buy ready made meals in walmart, with meat in them, and they sit on the shelf, in plastic boxes, you stick them in the micro, and two year old beef, tastes just like it was killed yesterday, You can get meals ready to eat, keep them ten years, and they taste exactly as they did on the day they were packed, our troops live off them, with geneticaly modified, and radiation treated foods, freezing is going out of fashion, a hundred years ago, you lot would talking about how much salt to use to preserve foods, the sixties was a refrigeration thing, today its radiation, and GM stuff fridges have had their day, you wont even see a fridge in ten years, unless its an antique, and so what will keep our drinks cold, self cooling cans, you will pull the ring, and the can will immediately cool, Ice cream, was manufacutured way long before refigeration, steaks, will be iradiated, and last fifty years.
Interesting glimpse into the future!
However, until such time arrives, we still need to adjust our present almost-antique fridges and freezers to some temperature-indicating number.
This has been an interesting thread.... Thanks to all who contributed and I am staying tuned in!!
Atlantic Al, Just one little problem with that premice. Once the product has been opened and exposed to air it will need cooking or refrigerating. Since I am archaic anyway and cure my own bacon and ham and make my own sausage will keep my fridge until my heirs carry my carcase and my fridge out of the house.
thanks again everyone for all the information, I think I now know what my choices are and the best solution for what we intend to keep and for how long....you are always a great source of information
Bob
(Sum, I hope to see you and Ruth down here soon !)
Bob
(Sum, I hope to see you and Ruth down here soon !)
magnetic reed switches
Do you have a link to your magnetic reed switches? They sound perfect for exactly what you are doing. I already have the LED strip lights in the boxes but need a way to turn them on and off, and a way to turn the fans off when the box is opened.
Regards,
Brad
Skip,
Do you have a link to your magnetic reed switches? They sound perfect for exactly what you are doing. I already have the LED strip lights in the boxes but need a way to turn them on and off, and a way to turn the fans off when the box is opened.
Regards,
Brad
Agree. I use those numbers to monitor my freezer PLATE temp. (expansion valve adjustment) with an IR Thermometer. -15° yields rock hard ice cream, 0° is 'just right' Ice cream and much less total energy usage.
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