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KEEPING FOOD FRESH
Your Sub-Zero unit features our unique dual
compressor refrigeration system to keep
f
ood fresher longer. However, the quality and
safety of your food also depends on how you
handle it.
The information in this section gives you the
m
ost up-to-date handling and storage
recommendations to help you keep food at its
best. If you have specific questions that are not
addressed here, contact your University or
County Extension Service or your local utility
company.
Most food inevitably deteriorates over time.
From the very beginning until it is consumed,
food undergoes changes. Microorganisms get
into food, multiply and cause spoiling.
Enzymes that occur naturally in food continue
the ripening process even after the food is
harvested. Improper temperatures cause food
to deteriorate faster. Changes in humidity
cause wilting and shriveling that can lead to
spoiling.
Sub-Zero’s exclusive dual refrigeration system
is specifically designed to combat these
changes and keep your food fresh longer. The
individual refrigerator and freezer systems
have been designed to maintain accurate,
consistent temperatures and proper humidity
levels for longer food life expectancy. Dual
refrigeration eliminates transfer of fresh food
odors to frozen food or ice and does not freeze
the moisture out of the air in the fresh food
section.
In addition, good handling practices can
minimize the rate of changes in food.
HANDLING RECOMMENDATIONS
F
ollow the recommended storage times and
temperatures in this guide. Your Sub-Zero
unit helps to slow the ripening process by
t
ailoring temperatures to each section as
needed.
Use specially designed compartments for
dairy foods, deli foods and fresh produce.
These compartments maintain temperature
and humidity levels that keep specific food
groups fresh.
Rotate food in refrigeration units, using a
first-in, first-out system.
When food does spoil, it’s usually obvious.
It becomes moldy, has an off-odor, looks
rotten or discolored. But there are times
when spoiling may not be so apparent. If
you think a food has been stored too long,
discard it. Don’t taste it to check if it’s okay.
While the bacteria that cause food spoilage
will not cause food borne illness or food
poisoning, taste tests are not a good idea.
KEEPING FOOD AT ITS BEST