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  • From: Mike Brabo <mdbrabo AT att.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Reach in Cooler
  • Date: Wed, 17 Nov 2010 07:41:11 -0600

I agree with Rivka. We've lost much produce in a "reach-in" home-style fridge.  Watch Craig's list for restaurants going out of business.  Temp adjustable reach-in commercial coolers are often available at great prices.  I picked up a 10' x 14' walk-in cooler for $50 added a cool-bot and window A/C.  Won't go back to a reach in unless no other option is available.

comederis vegetabilium,
Mike
Vesterbrook Farm -      http://www.vesterbrookfarm.com/

Clarksville, Missouri
Mississippi River Bluffs region, zone 6
   
      Certified Naturally Grown
http://www.naturallygrown.org/



On Nov 17, 2010, at 7:32 AM, Road's End Farm wrote:


On Nov 16, 2010, at 11:54 PM, KAKerby AT aol.com wrote:

If you decide that a standard fridge is a good option,

Two (maybe three) disadvantages of a standard fridge:

1) These days they all seem to be self defrosting. The downside of that is that anything left uncovered in them will dehydrate, as the defrosting mechanism dries out the air.

2) Most are designed to hold a temperature around 35º to 40º, and it may not be possible to set them to run reliably at a warmer setting. This is great for milk and meat storage, but it's too cold for many vegetables, though it is good for others. 

3) Many also won't reliably hold a temperature if the temperature of the room they're in varies significantly -- if it gets colder or warmer than the fairly narrow "room temperature" environment they're designed for, they may freeze the produce you were trying to hold at 35º. I don't know whether modern standard grocery store reach-ins are any better at this, though; my very old one is, but that may not be a good overall guide as it is quite old. 


-- Rivka; Finger Lakes NY, Zone 5 mostly
Fresh-market organic produce, small scale



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