Zero zone

Main Articles Zero zone

At low temperature and low humidity slows the growth of microorganisms that cause spoilage of foods. It was observed that fresh meat at +5ºC ( in a refrigerator) spoils two times faster than at 0ºC. Studies have shown that at zero temperature the fresh fish can be kept for two days, as in the conventional refrigerator, and up to 10 days. Therefore, most manufacturers began to produce refrigerators with zero camera ( 0ºC).Different models it is in the form of a branch in the refrigerating chamber or as a separate camera with a door. Luggage storage fresh food can be "dry" or "wet" area. In the "dry" with the humidity not more than 50% and a temperature of 0.5 ºC....-3ºbetter to keep Packed in foil fresh meat, poultry, fish and seafood. In the "wet" area supported relative humidity up to 90% and a temperature of 0.5ºC.... +3ºC. it for two weeks can be stored fruits, vegetables and fresh herbs, is not fading and losing nutrients and vitamins.

Zero Luggage - not cheap: it increases the cost of the refrigerator for 20 to 30%. This is largely due to the fact that in order to maintain a zero temperature requires a very precise control.

If the fridge is cooling flow of cold air ( No - Frost ) , the temperature throughout the volume of the chambers is distributed evenly. This contributes to a better preservation of already frozen food and fast recovery temperature in the chamber when loading a new party. But the system No - Frost has significant shortcomings.

FIRST, continuous forced air circulation in the refrigerator dry products.

SECONDLY, these refrigerators are quite noisy because of the compressor, fan and constant air movement.

thirdly, they have increased energy consumption. And finally, they are quite expensive.


To help foods stay fresh as long as possible, they need to be kept in the dark and cool when temperature is not below 0ºC - otherwise the moisture in the food will freeze and the ice crystals will destroy cells and tissues. Each product has an optimal storage temperature, but it is not always indicate on the packaging - often you can read the recommendations type:

  • store at room temperature" means the products can be kept in a kitchen cupboard at temperatures up to +25ºC;
  • store in a cool place"- i.e. in the cool cellar, pantry, cellar at a temperature of +10ºC...... +16ºC;
  • -" keep it cool"- it requires a cooling chamber with a temperature of 0ºC to +8ºC.

Given that on different shelves of the refrigerating chamber temperature can vary considerably ( +2ºC to +10ºC) manufacturers using labels and icons indicate where you want to keep certain products.

So, perishable foods such as raw meat, fish, boiled sausages, it is better to keep in the coldest place on the bottom glass shelf. The middle shelf is designed for ready meals, convenience foods, dairy products, etc. On the top shelves and the door shelves hold products that do not require strong cooling, such as butter, eggs, sauces, drinks and some canned goods.

At the bottom of the fridge, under the glass shelf is usually capacious pan or a pair of containers for fruit and vegetables. The fruit is very delicate and require special storage conditions: from low humidity, they quickly wither, and the excess (over 90%)- rot. In modern models, you can adjust the humidity within the vegetable container. Using special valves create optimal conditions for storage of vegetables without packaging. Packaged in foil or foil fruits is better to put a little higher on the refrigeration glass shelf.

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