Young College Girl On The Fridge

• A cooling zone in the refrigerator door shelves. Air from the freezer section is diverted to the refrigerator door, to cool milk or juice stored in the door shelf.
• A drop down door built into the refrigerator main door, giving easy access to frequently used items such as milk, thus saving energy by not having to open the main door.
• A Fast Freeze function to rapidly cool foods by running the compressor for a predetermined amount of time and thus temporarily lowering the freezer temperature below normal operating levels. It is recommended to use this feature several hours before adding more than 1kg of unfrozen food to the freezer. For freezers without this feature, lowering the temperature setting to the coldest will have the same effect.
Early freezer units accumulated ice crystals around the freezing units. This was a result of humidity introduced into the units when the doors to the freezer were opened condensing on the cold parts, then freezing. This frost buildup required periodic thawing ("defrosting") of the units to maintain their efficiency. Manual Defrost (referred to as Cyclic) units are still available. Advances in automatic defrosting eliminating the thawing task were introduced in the 1950s, but are not universal, due to energy performance and cost. These units used a counter that only defrosted the freezer compartment (Freezer Chest) when a specific number of door openings had been made. The units were just a small timer combined with an electrical heater wire that heated the freezer's walls for a short amount of time to remove all traces of frost/frosting. Also, early units featured freezer compartments located within the larger refrigerator, and accessed by opening the refrigerator door, and then the smaller internal freezer door; units featuring an entirely separate freezer compartment were introduced in the early 1960s, becoming the industry standard by the middle of that decade. These older freezer compartments were the main cooling body of the refrigerator, and only maintained a temperature of around −6 °C (21 °F), which is suitable for keeping food for a week.