Three ways of cooling a refrigerator: you should know about

Three ways of cooling a refrigerator
Three ways of cooling a refrigerator which you'll find interested to know about are static,stirred and Ventilated cold or "No Frost"

Three ways of cooling a refrigerator include

Static cold

Three ways of cooling a refrigerator-This traditional system distributes the cold naturally and freely. Cold, heavier air descends while warm, lighter air rises. Thus creating zones of different temperatures. For the good preservation of food, it is important to store food in the different temperature zones of your refrigerator, depending on their nature. The cold zone is reserved for quickly perishable foodstuffs. Particularly suitable for small-liter refrigerators.

Stirred cold

Three ways of cooling a refrigerator-A fan is placed in the bottom of the refrigerator, circulating the air, thus ensuring a relatively homogeneous temperature (+ or – 1 ° C), of the order of 3-4 ° C at the bottom and 5-6 ° C at the top . By blowing the fan evacuates the moisture to the outside thus preventing the formation of frost. The stirring of the air is not permanent, it is done in particular, after each opening of the door in particular.

Three ways of cooling a refrigerator: Ventilated cold or “No Frost”

A turbine pulses the cold air which circulates in the compartments, then passes over an evaporator where it is rid of excessive humidity. There is no supply of outside air. Certain manufacturers allow the dehumidification factor to be adapted to take into account the nature of the food, by adjusting the intensity of the fan. Some refrigerators are equipped with diffusion columns thus improving the circulation of cold air.

Types of coldBenefitsDisadvantages
Static coldConstant hygrometry. Low energy consumption Good food preservation Foods at consumption temperatureRespect of hygrometry Vegetables in the trays, meat and cream at the top.
Stirred coldRestores the right temperature 2x faster Triple the shelf life Even temperature = total freedom of storage No frostAir circulation less efficient than a ventilated one
Ventilated cold or No frost3 x faster cold recovery. No frost Preservation of flavor Homogeneous temperatureAcceleration of food dehydration