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The Truth About Refrigerators

Let’s think about how often you rely on ready access to fresh food. In the mornings you add milk to your coffee; maybe you grab yogurt and blueberries or some eggs to fry. You pack leftover roast chicken for lunch. Come dinnertime, you’re back at the refrigerator, unwrapping that nutty wedge of Parmesan and slicing off a pat of butter for your pasta.

Since having fresh dairy, meats, seafood, and produce on hand is essential for a healthy diet–or, at least, one that’s not just snack food or fast food all day long–it makes sense to store fresh foods in a refrigerator that’ll keep them at their peak for longer. Could your current refrigerator be doing a better job?

Refrigerators used to be called “iceboxes” for good reason, but keeping food fresh involves more than just keeping it cold, and technology has come a long way since then. Three things impact food freshness: humidity, temperature, and airflow. The food in your refrigerator should be treated differently than the food in your freezer (and it’s ideal that the air is never shared between the two).

Take a look at this helpful info-graphic of a Sub-Zero refrigerator. This is no mere icebox: Equipped to constantly balance temperature, humidity, and air quality, each refrigerator is designed to keep your food fresher longer. (Yes, that means you end up throwing less food away, too.)

Even with the best refrigeration, foods don’t last forever. We’ve all had that sad experience of pulling a bag of browned herbs or petrified vegetables out of the refrigerator drawer, or wondering if the innocent-looking-but-somewhat-forgotten steak is still safe to enjoy. Minimize your paranoia and regret by following these five tips:

1) The coldest parts of your refrigerator (the lower drawers) are designed for produce, from peppers and kiwis to peas. But if you find yourself unable to cook often, choose produce like beets, carrots, onions, and apples: They’ll last anywhere from one month (apples) to five (carrots) when stored correctly in those cooler, higher humidity compartments.

2) Ethylene is a key ingredient in ripening–and over-ripening. Some fruits and vegetables produce ethylene, while others are ethylene-sensitive. Don’t place your ethylene-producing apples right next to your ethylene-sensitive bok choy, or your greens will turn before you have time to get out your wok.

3) Items like meat and fish last only a week, at best. If you know you’re not going to use them right away, store them in your freezer.

4) The door of the refrigerator is typically the warmest area, so be sure to store your least perishable items, like condiments, there.

5) Some items don’t belong in your refrigerator at all, including bananas, tomatoes, eggplants, garlic, ginger, jicama, and potatoes. Our advice? Just keep those out on the counter.

#subzerowolf #subzerorefrigeration

Sub-Zero 648PROG 48″ Pro Refrigerator

Dual refrigeration, plus a third evaporator dedicated just to the roomy crisper drawers Clear-view, triple-pane and UV-resistant glass door Over 30 cu. ft. of storage (18.5 refrigerator, 11.7 freezer) Microprocessor control for peak performance Stainless steel construction for decades of use “Soft bright” interior lighting for superior visibility Automatic ice maker with advanced water filtration system Exterior temperature display for easy reading.

Have questions or need support? Call our service line: (800) 440-8583


Sub-Zero 648PROG 48″ Pro Refrigerator

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Essential Grid Custom Settings

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What is the proper temperature a fridge and freezer should be

What is the proper temperature a fridge and freezer should be?

What is the proper temperature a fridge and freezer should be

According to FDA.gov, keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.

By establishing order in your freezer and refrigerator— spaces you access at least three times a day — you will enjoy a stress-free meal preparation experience. In addition, you won’t forget or overlook ingredients you already have on-hand — a major money-saver:

The first step in organizing your freezer and fridge is to take inventory and discard out of date items or items you will not likely use.
Take advantage of adjustable drawers and shelves, found readily in most new appliances.
Organize food items by size.
Look for organizers that maximize shelf space; for instance, dispensers or shelves that can be added to existing shelves to maximize the vertical space.
Keep the most frequently used items in front for easy access the whole family will appreciate.
Everyone has a small shelf that never seems quite big enough. Put it to use with leftover storage because ampules that stack and are similar in shape will maximize the deep, narrow space.
To fight odors keep an open box of baking soda in the back corner. Vanilla extract will also keep your fridge fresh. Soak a paper towel or cotton ball, put it on a paper plate and wait for it to dry before removing.
Clean out both your freezer and your fridge once a month.
Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses. The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism.

Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria. These food storage tips can help you steer clear of food-borne illnesses at U.S. Food and Drug Administration.

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