Your Sub-Zero unit is the most
advanced refrigeration system
available to keep food fresh and
safe to eat, controlled by a
microprocessor. But the quality
and safety of your food also
depends on how you handle it.
The information in this section
gives you the most up-to-date
handling and storage recommen-
dations 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. Both
refrigerator and freezer 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 compartment.
In addition, good handling
practices can minimize the rate
of changes in food...
• Follow the recommended
storage times and temperatures
in this guide. Your Sub-Zero
unit helps to slow the ripening
process by tailoring
temperatures to each
compartment 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.
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Keeping Food Fresh
eeping
food at its best
K
eeping food at its best
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