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HI THAT'S ME GENE SHOOK NEXT TO A LARGE TRUCK OF ATOSA EQUIPMENT COMING IN I CARRY A HUGE STOCK AND HAVE TRUCKS ARRIVING ALL THE TIME CALL ME AT 310 292-1182 (this is my cell) FOR YOUR BEST ADVICE ON RESTAURANT EQUIPMENT. I SELL A LOT OF ATOSA ALL ACROSS THE USA. MANY CUSTOMERS ENJOY THE QUICK SERVICE, VALUE, ADVICE, RESPONSIVE AND FAST SHIPPING. I have sold over $10,000,000.00 of Atosa product. I know restaurant equipment very well. I understand, when I know what items you are cooking and the size and style of your operation, what the best equipment for you will be. I understand the health department rules. I believe in excellent customer service and not to look at a single sale but instead to many sales and referrals over the long run. I understand business and want to be YOUR restaurant equipment supplier for a long time not just a single sale.

A little about me. I as born in 1953 and my dad owned Rancho Jeep Supply. In 1959 I learned to drive off-road at 6 years old. The 1st vehicle I drove was a military M29 Weasel (picture 17 I am standing my older sister is driving in pic) (basically a tank with the top halve cutoff). Picture 15 is my brother and I on the cover of the 1st 4 color off-road magazine in the world. My dad, Clarence Shook (picture 14) ( ) , was an inventor. In the 1950's he took a World War II Jeep and but a big engine, big brakes, an overdrive, roll bar and made a fun vehicle basically the start of the SUV market that you see today. In the early 1961 my dad, Vic Hickey and 2 of his friends created the Trailblazer (picture 16). This was 4 wheel independent suspension long travel suspension, disc brakes, rack and pinion steering, aluminum body, had 210 horsepower and weighed around 2,000 pounds (went off road like a bat out of H---) In 1964 they sold it to General Motors and in 1967 GMC came out with the Blazer (not at all like the Trailblazer). In 1972 my dad got very sick and I quit college, and with my brother, took over the family business. in the 1970's we designed and invented Rancho Suspension. Which grew to a worldwide business. You can Google GENE SHOOK RANCHO SUSPENSION if you want. In 1990 I sold the company to Tenneco (picture 18 Rancho in 1989)(at the time the 25 largest company in the USA). I retired, I got bored, I bought and sold real estate, I had my own advertising agency, I owned my own commercial real estate brokerage company, I have reviewed over 1,000 commercial lease's, I built buildings (google Hermosa Pavilion 1601 Pacific Coast Hwy Hermosa Beach and I built Rancho buildings picture 18)) , I owned small cafe, small bistro 40 seats, 220 seat high end restaurant (google BRIX@1601 HERMOSA BEACH, CA). And now I sell restaurant equipment and would like to be your restaurant equipment supplier.

Why Atosa? Atosa is a great product with a lot of value. You don't have to break the bank compared to a number of other brands. They are well built. Atosa stands behind there product very well. they have on refrigeration items a 2 year parts and labor warranty and 5 year compressor warranty (year 3 to 5 is parts only on compressor warranty). On there cookline, mixers, slicers and other items it is 1 year parts and labor warranty. Most commercial restaurant equipment manufactures do not warranty items for non commercial use, for food trucks (because they are mobile), Atosa does warrant for non commercial use, food trucks, caterers and so on. I like it when a manufacture believes in there product to give an excellent warranty in all these types of uses. I do not like when some manufactures give a parts only warranty (stay away from these sellers if they don't believe in there product enough to give a good warranty INCLUDING labor then don't buy it). Atosa has a nationwide service department headquartered in Texas.

TIPS: 1 spend your hard earned money wisely; 2 buy from reputable dealers you can trust and that know the products; 3 Be careful looking at used many are way over priced and more trouble than what they are worth (you can always text me info and I can advise if good deal or not); 4 do not waste money fixing an old worn out item; 5 buy from a dealer that knows the products you need well and can advise you on what is best for you; 6 buy a brand that has a GOOD warranty for your type of use and that covers both parts and labor; 6 CALL ME, TEXT ME, EMAIL ME AND GET GOOD ADVICE.

4. CHEF BASE 48", 52", 60", 72", 76" avail)
6. PIZZA PREP 44", 67", 93"
8. 4, 6 and 10 BURNER STOVES WITH OVEN and stoves with griddle and burner tops many configurations.
9. GRIDDLES, char grills, FRYERS
10. and many other items

I SHIP FROM MULTIPLE WAREHOUSES ACROSS USA Southern CA, Northern CA, WA, IL, NJ, NY, OH, FL, TX, GA, MA, CO. A Typical delivery averages about 2 business day.

On gas items, we sell in Natural Gas and Propane (please specify when ordering)

If a vendor does not have enough confidence to stand behind their product with a great warranty then you should not buy from them. Many vendors offer a 5-year warranty on compressor (some have shorter than this) and one-year parts. At glance, this seems okay.

The problem is that they don't offer a warranty on labor. So if something goes wrong you will be stuck paying a repairman $100's of dollars to look at your commercial refrigerator. He will then tell you what parts you need. The parts arrive 2 weeks later. Then you figure out that the parts you ordered did not fix the problem need to reorder parts and pay the repair man more money to come back again to try to fix your problem. In many cases, it takes a long time to get you back in order. In the business world, you can't afford to be out a unit for this long. Many of these offering a poor warranty will hassle you on what warranty they do offer.

Atosa offer a 2-year PARTS AND LABOR warranty and 5 years on the compressor from the manufacture (for refrigeration and cookline items it is usually 1 year parts and labor). A certified specialist trained specifically on the units will be dispatch to your location and will solve the situation right away. Many business owners love the Atosa warranty and how they handle items if they need service and love avoiding problems they had with other vendors. Another vendor could sell you a similar unit for FEW dollars cheaper but if they won't offer a great warranty then DON'T buy it.

I am one of the largest sellers of MANY BRANDS in the USA. I know refrigeration and cooking equipment extensively. I will help guide you to the proper piece of equipment you truly need. I have actually talked a number of customers out of buying some items because it was not right for them. When you share with me information about your business, I can guide you to the right, precise size and proper piece of equipment you will need. I am knowledgeable about many types of equipment manufacturers and understand the pros and cons of different units.
Suppose you have a 1800 square feet, sit down restaurant with 40 seats plus 20 in outside seating. You serve beer and wine and serve bistro style food. In your kitchen, you use a 12' hood. What should the equipment be under the hood and what size refrigeration items? Assuming a 12' hood, you are required to have 6" clearance on the left and right side of hood unless you have walls on both sides at end of the hood. So without walls, you have 11' to use on equipment. We will start with a typical layout 3' for stove with 6 burners and oven with 36" salamander on top of stove, 16" for fryer 40 pound (if cooking frozen fries go to 50 pound) (remember fryers are a money maker!), 36" Radiant char grill, 24” griddle, 18" single or double pot stove. This is your 11' of equipment change menu or style and length of hood and equipment will change. Recommend 60” chef base under griddle and char grill. Remember to keep some low-cost food items on your menu such as pasta, salads, and flat bread pizza. If you need a longer griddle, we can shorten the char broiler and eliminate pot stove or go to 24" range or cooktop. On refrigeration you would need at least 48" in sandwich/ salad prep refrigeration normal would be 72" If you have room in walkways, I suggest going with a Mega for more food pans (mega is 7" deeper front to back). You should have a 2-door freezer (I prefer bottom mount compressor) but depending on items may get by with 1 door freezer. On refrigeration at least a 3-door refrigerator bottom mount compressor. On bar you have several choices I would need to talk with you to make recommendations. I would start with a 58" or larger kegerator and 58" or larger glass door back bar. Remember it is much easier to make money on drinks than it is on food (leave room for money makers)There are many things to discuss from the type of chair and layout (banquette seating on walls and small and large tables being flexible gives you most seats) and so on(too comfortable of chair guest stay to long you lose turns and $$$). it is easy to upset customer and have them tell 10 friends don't go here, it is hard to please customer and have him tell 2 friends to go to you. CUSTOMER is usually always right even when they are wrong (think of marriage) I provide more than just me trying to sell you an item.

It is always nice to save money, what about good, used equipment? Many refrigerators will last up to 20 years, but I consider the actual lifespan to be about 10 years. If a unit is 10 to 15 years old, there is no real value for the unit even if it is working today. If it is 8 years old you may get some use out of it. It is common that a customer will tell me they found a 2-year-old 2 door freezer for $2000. When I look up the serial numbers it may be 15 plus years' old I find it not to be working properly and really no value( if seller does not know age beware, you can always call manufacture with serial number and they will tell you how old unit is). On working correctly, they say it cools down, but working and working correctly can be a BIG difference. For a freezer, it must reach 0 degrees to negative 10 degrees, on refrigerator it must be between 33 degrees and 40 degrees. So, a freezer at 10 degrees and refrigerator at 45 degrees are working but will not pass a health inspection. When you buy used, they usually don't have a warranty, you have to arrange transport. If it is only a couple years old and it is super cheap you can consider it, but please do not pay a lot for an old unit that may be full of headaches. Many times, I am able to sell a NEW unit at a similar price to what others will sell used, AND new has full warranty.
there are a lot of great brands and bad brands on the market. Some brands are not any better than ones I sell but they cost a lot more this is not good value for your money. Others can be less but are not as good of quality and offer poor warranty. REMEMBER if a manufacture doesn’t believe in the product enough to offer good warranty (parts AND LABOR) you shouldn’t believe in their brand. Call me and go over any questions on what brand is best for you.
REBATES could you save a few hundred dollars
Across the USA many utility companies offer excellent rebates on many of the products we sell for being energy star. Rebates run from $50 to $500 Call us for more details.
Financing YES, we offer financing but some are high priced if credit is not great, others are low rate if purchasing a lot. Best is to only finance if you have to, keep it short on time AND make sure interest rate is low

Reply to this ad with your name and address and contact info with list of items you need and I can provide you with written estimate right away. When replying also give your email address as Craigslist hides actual email.
Call (310) 292-1182 for great advice.

ON PROFIT the 30-30-30 rule 10% profit and the actual 50-50-50 and where did all my money go rule. On a typical restaurant you want to break down your expenses into 3 areas; 1st food cost should not be more than 30% (a $3 food cost means you have to charge at least $10 for item) and strive to get to 22% (when you have high food cost item you need to have another low food cost item to offset it); 2nd 30% for labor and related expenses; 3rd 30% all other falls into this rent, utilities, insurance, advertising and so on; 4th 10% PROFIT. On rent it should be no more than 10% of your gross sales but try to get it to 7% of gross sales.
The 50-50-50 NEGATIVE 50 reality. All of us have watched food shows when they use super expensive food ingredients and super talented and expensive people it is easy to have good food BUT HARD to have profits. Many will estimate really high sales then not meet those sales and end up with 50% food cost, 50% labor cost, and 50% for other cost and wonder why there is no money to pay the bills! Yikes where did the money go? Say you find a great location ½ mile from the super great location rent on 2,000 feet is $4,000 you only need to make $40,000 in sales for a profit and do great if you do $60,000. BUT if you take that A+++ Location and it is 2,000 feet for $18,000 you have to do $180,000 in sales to make sense. Ask yourself will I do 5 times as much business in this expensive location? If not don’t go there. When you open your restaurant it will take time, hard work and a lot of hustle to be a success. Don’t waste money before you open on items you don’t have to. Have a reserve to get through the starting months. AND don’t forget to use a great equipment dealer that can help you with some advice.
For those that have read this long add mention CODE GENE1111 and receive a gift with your 1st order, and if you like what I do please review us on Yelp or Google and like us on Facebook (SHOOKSALES), and if you don’t like what I do PLEASE review us on Yelp or Google, I only ask for honesty in reviews.
Gene Shook

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2. Convection Ovens, Mixer, Ice Machine, Bar Equipment, Fryer, Pizza Oven, Dishwasher , Meat Slicer, Ice dispenser, True, Beverage Air, under counter, ice machine, ice maker, tavern, bakery, Flaker, nugget ice, flaked ice, reach-in, cuber machine, cube, Beverage Coolers, Merchandisers, Salad Prep Table, Sandwich Prep Tables, Pizza Tables, Pizza Ovens, 1 Door Freezer, 1 Door Refrigerator, 1 Door Under Counter Refrigerator, 2 Door Refrigerator, 2 Door Freezer, 3 Door Freezer, 3 Door Refrigerator, Under Counter Freezer, Under Counter Refrigerator, Slider Merchandiser, Back Bar Refrigeration, Bottle Cooler, Thunderbird, Bakers Pride, Atosa, True, Hobart, Migali, Maxx Cold, Restaurant Freezer, Restaurant Refrigerator, Restaurant, Restaurant Under Counter Prep Table, Sandwich Prep Table,

3. Restaurant equipment, Restaurant supplies, Ice Maker, Ice Machine, Lids, Ice Bins, Manitowoc, Hoshizaki, Ice O Matic, Scotsman, Kool Aire, Cornelius, Micromatic, Lancer, Alco, Stainless Steel sinks, Jockey Box, Beer, Tower, faucet, , conduit, insulation,::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

4. Food Preparation, Cooking Equipment, Beverage Equipment, Commercial Ice Equipment, Commercial Ice Supplies Reach-in Equipment, Reach-in Freezers, Reach-in Refrigerators, Commercial Restaurant Ranges, Commercial Fryers, Commercial Cases, Ice Makers, Warming Displays, Refrigerated Displays, Display Racks, Salad Bar, Grill, Grills, Buffet Equipment, Fridges, Freezers, Coolers, Warmers, Chests, Restaurant Tables, Restaurant Chairs, Benches, , Fryers, Double Fryers, , Stainless Steal, Sinks, Display Cases, Ice Makers, Warming Displays, Refrigerated Displays, :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


5. Restaurant Supplies, Catering Supplies, Bar Supplies, Concession Equipment, Restaurant Equipment, Commercial Equipment, Concession Equipment, Ice Machines, Refrigeration, Cooking Equipment, True Refrigeration, Kitchen Equipment, Ice Machines, Bar Supplies, Catering Supplies, Bar Stools,

6. Commercial Ice Machines, Restaurant Shelves, Underbar Sinks, Hand Sinks, Compartment Sinks, Sandwich Prep Table, Solid Door Refrigerator, Solid Door Reach-in Refrigerator, Solid Door Reach-in Freezer, 1 Door Refrigerated Sandwich Prep Table, 2 Door Refrigerated Sandwich Prep Table, 3 Door Refrigerated

7. Griddle, Plancha, Broiler, Asador, Hot Plate, Parrilla, Steam Tables, Equipment Stands, Combination Units, Oven Range, Estufas Con Horno, Stock Pot, Mandarin Jet, Fryer, Freidores, Cheesemelter, Chicken Rotisserie, Rosticero De Pollo, Chicken Broiler, As Adores De Pollo, Salamander , Shish-Kaba, Mesquite, Loncheras, Gyro, Vertical Broiler, Taco Al Pastor, Asada, Al Pastor, Proofer, Proofers, Hobart, Baxter, Revent, Rotisserie, Ice Machine, Ice Machines, Bakery Racks, Pan Washer, Pan Washers, Comtec, Dough Divider, , Ovens, Convection Ovens, Fryers, Charbroilers And Grills;; Sandwich ; Pizza Tables; Dough Mixers, Pizza Equipment, Prep Tables.

  • do NOT contact me with unsolicited services or offers

post id: 7609772608


♥ best of [?]


Is 45 degrees a safe temperature for a refrigerator? ›

To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.

What is the FDA recommended temperature for a refrigerator? ›

Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).

Is Atosa made in China? ›

Whether you're in the market for superiorly made commercial refrigeration units or other kitchen equipment like holding cabinets and gas griddles, the well-established and trusted Chinese manufacturing giant Atosa will have appliances to suit your commercial kitchen needs.

How do I program my Atosa freezer? ›

Setting the temperature on your Dukers and Atosa Refrigerators and Freezers. Press SET button for 1 second. The temperature value will start blinking after a few seconds. Increase or decrease the value with the UP and DOWN ARROW buttons.

Is 37 degrees too cold for a refrigerator? ›

Yes, 37°F (2.7°C) is an ideal temperature for a basic home refrigerator, since it's colder than the danger zone minimum stated for bacteria growth. It's ideal in that it keeps food at an optimal temp in terms of safety, while not being so cold that your food items begin to freeze.

Is 55 Degrees too hot for a refrigerator? ›

All refrigerated food should remain beneath 40 degrees Fahrenheit to prevent bacteria build up. Once the temperature exceeds this point, your food begins to run the risk of contamination.

What temperature is unsafe for fridge? ›

Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the "Danger Zone," some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.

How long can raw meat go unrefrigerated? ›

If a perishable food (such as meat or poultry) has been left out at room temperature overnight (more than two hours) it may not be safe. Discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. Use a food thermometer to verify temperatures.

What is the temperature danger zone in a freezer? ›

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.

Where are Atosa refrigerators manufactured? ›

Atosa refrigeration is the manufacturer of upright and counter fridge and freezers ideal for pizza restaurants across the UK. Atosa is manufactured using the most up to date technology and components sourced from throughout Europe.

Is true better than Turbo Air? ›

However, what sets Turbo Air apart from True in the warranty department is the Residential Coverage. While True only supports a Commercial Warranty, Turbo Air supports both Commercial and Residential. This is a pretty uncommon thing in commercial equipment - so it's kind of a big deal!

Which refrigerator is made in Germany? ›

Liebherr produces more than 2.1 million fridge-freezers and wine cabinets to be distributed globally each year.

What is the best freezer setting? ›

The recommended freezer temperature to keep your food safe is at or below 0°F (-18°C), but your freezer may need to be set higher or lower depending on its environment and other factors.

What does P1 mean on a freezer? ›

P1 is auto defrost mode.

What is super button on freezer? ›

The Super Freeze function accelerates the freezing of fresh food. Activate the function 24 hours before storing the food. It could exit automatically after about 50 hours(8 hours for some models) or you can turn off the function manually. Sometimes,we call this fuctions Quick Freeze.

Why won t my freezer go below 20 degrees? ›

If your freezer is not cold, the problem may be caused by a broken condenser fan motor. The condenser fan draws cool air through the condenser and over your freezer's coils. If this fan is broken, your freezer's inner temperature will rise, and the compressor will overheat.

Which is colder negative 15 or negative 23? ›

-23 °C is colder in a freezer than -15 °C. That is because with negative numbers, “higher” the number, lower the value.

Will food spoil at 50 degrees in refrigerator? ›

Generally, a temperature of between 33-41 degrees Fahrenheit is recommended as the optimal range for storing food. If the temperature of your refrigerator is set at 50 degrees F, your food may start to spoil sooner than it would if it was kept at the optimal temperature.

What temp does milk go bad? ›

If stored above 40 °F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency. Remember that milk should be taken from the store and quickly placed in your refrigerator at home so that the temperature does not rise above 40 °F.

At what temp does meat spoil? ›

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

Will milk spoil at 56 degrees? ›

Milk should be stored at 40° F or below. If stored above 40° F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.”

What temp should cheese be stored at? ›

What temperature should I choose to store my cheese? In general, the ideal temperature to properly store cheese is between 42.8°F and 46.4°F. As for tasting it, freshness is once again required .

What temperature should ice cream be in the freezer? ›

Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range. Store ice cream in the main part of the freezer.

What food can be left out at room temperature? ›

Canned and jarred foods are great idea to keep on hand when you don't have refrigeration because of their long shelf life.
  • Canned Soups.
  • Canned Chili.
  • Canned Vegetables.
  • Canned Fruits.
  • Canned Olives.
  • Canned or Jarred Pasta Sauce.
Nov 23, 2021

How long can eggs sit out? ›

According to the USDA, refrigerated eggs should not be left out for more than two hours. “Eggs are stored cold right after the hen lays the eggs. Once a cold egg is left out at room temperature it can sweat, which facilitates the movement of bacteria into the egg and can increase the growth of bacteria,” Amidor says.

Is it OK to eat food left out overnight? ›

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

Can you eat steak after 7 days in fridge? ›

Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

What is the 4 hour rule for food safety? ›

Food held between 5oC and 60oC for 4 hours or more must be thrown away. The time between 5oC and 60oC is cumulative— that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.

What is the safest way to thaw food? ›

When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It's safe to cook foods from the frozen state.

What temperature Danger Zone is ice cream? ›

Temperature Tip: The Temperature Danger Zone is 40°F – 140°F

Restaurants often have cold holding tables where you'll find ingredients such as sour cream, cheese, veggies, and more, in containers with ice below them to keep the foods below the danger zone.

Who builds Ikea refrigerators? ›

All IKEA kitchen appliances have Swedish names like TREVLIG and PROFFSIG but they are supplied by manufacturers like Whirlpool and Electrolux, who also provide the aftersales service.

Are refrigerators made in USA? ›

As the largest of all the American Appliance companies, the answer is yes. Based in Benton Charter Township, Michigan, with major manufacturing centers throughout North America, Whirlpool employs tens of thousands of American workers. The company has been making refrigerators since 1955.

Is Turbo Air made in China? ›

Manufacture facilities are located in Texas, South Korea, and China. Turbo Air sells products in 67 countries.

Is Turbo Air a good brand? ›

It is widely known that in the world of efficient refrigeration, Turbo Air is at the top of the food pyramid in keeping food stuff at the proper temperatures in the most efficient manner. There are several factors that make Turbo Air a unique brand compared to others.

Is Avantco made in USA? ›

Made in North America, this Avantco A Plus AP-23R 27 5/8" solid door refrigerator gives your establishment the performance you need and rely on for proper food safety!

What is the world's oldest refrigerator brand? ›

Frigidaire was founded as the Guardian Frigerator Company in Fort Wayne, Indiana, and developed the first self-contained refrigerator, invented by Nathaniel B.
IndustryMajor appliances, small appliances
Founded1918 (as Guardian Frigerator Company) Fort Wayne, Indiana, U.S.
5 more rows

Will an empty freezer get cold? ›

Keeping the freezer nearly empty

A full freezer retains cold better than an empty one. When you open the door, the mass of frozen food will help keep in the cold, and the unit won't have to work as hard to cool empty space. But don't jam pack the freezer either; you need air to circulate.

Which is colder on a fridge 1 or 7? ›

Some fridges don't show the temperature but work on a setting that is listed from 1 to 5. The numbers on the fridge's temperature dial indicate the refrigerating power. Therefore, the higher the setting, the cooler the fridge will be. Choosing setting 5 will make your fridge the coldest.

What does FF mean on freezer? ›

A FF error code indicates that the unit has detected an issue with the freezer fan. This can sometimes be caused by frost buildup. How to manually defrost your refrigerator. Unplug the unit and remove all food and ice from the ice bin.

What does F rated freezer mean? ›

First introduced 20 years ago, energy labels awarded a product with an A for high efficiency, or an F for low efficiency and encouraged manufacturers to drive innovation by using more energy efficient technologies.

What does F4 mean on a freezer? ›

Error message F3, F4 or F5 on the display indicates a problem with a defective temperature sensor.

What does S and N mean on a freezer? ›

1 Answer. On a freezer, N means normal and S means super freeze.

What do the 3 lights on a freezer mean? ›

The three coloured indicator lights located inside the appliance show the operating mode of the freezer.

What number is colder on a freezer? ›

On every fridge the rules for the coldest settings are always the following: The numbers on the fridge's temperature dial indicate refrigerant power. The higher the number goes the colder the fridge will maintain. Setting it to 5 will make your fridge the coldest.

Will meat spoil at 45 degrees? ›

According to the FDA and USDA, certain perishable foods that have been kept at a temperature above 40 degrees Fahrenheit for more than two hours should be thrown out. This includes meat, poultry, fish, soft cheeses, dairy products, eggs, cooked or cut produce, and cooked leftovers.

Can you transport a refrigerator at a 45 degree angle? ›

Take stairs one at a time and keep the dolly at a 45-degree angle. The other person should be below the fridge to guide it and help ease it up or down each step. Carefully guide the dolly and refrigerator to your moving truck. Use a ramp to make loading the refrigerator easier.

Why is my fridge only cooling to 45 degrees? ›

Check the condenser coils to determine if they are dirty—if the condenser coils are dirty, clean them. The condenser fan motor draws air though the condenser coils and over the compressor. If the condenser fan motor is not working properly, the refrigerator won't cool properly.

Does meat go bad at 45 degrees? ›

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

What temperature is too cold for meat? ›

Freezing temperature

People should keep meat frozen at a temperature of 0°F (-18°C) or below. The USDA note that this temperature inhibits the growth of bacteria and shuts down any other microbes, such as yeasts and molds, in the food.

What temp does fall apart meat? ›

Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.

Do you have to wait 24 hours before plug in a refrigerator? ›

In transit, your appliance gets shaken around, so it's best to let everything settle before you plug it in. If it was transported upright, give it at least an hour before you plug it in. If it was transported on its side, turn it the right way up and leave it for at least four hours.

Can you lay a refrigerator on its side for 30 minutes? ›

No, you should not move or store a refrigerator on its side. When a refrigerator is laid on its side, the oil in the compressor will flow from the compressor tube into the coolant lines.

What happens if you plug in a fridge after moving it? ›

When you move them or turn it on for the first time after moving, the pressure in the system increases rapidly to compensate for any change in location. This can cause oil separator valves and seals to fail if they are not fully opened at this point. If that happens, oil can leak into the compressor.

Will unplugging a fridge reset it? ›

Unplug your refrigerator

Disconnect your fridge from its power source by removing the power cord from the wall outlet. You may hear some whooshing or knocking noises after you do so; that's normal. Make sure your fridge stays unplugged for several minutes, otherwise the reset won't work.

Is butter OK after power outage? ›

As the USDA notes in Keeping Food Safe During an Emergency, your refrigerator will keep food safe for up to 4 hours during a power outage.
When in Doubt, Throw it Out!
Type of FoodHeld above 40 °F for more than 2 hours
Meat, poultry, seafood
Butter, margarineKeep
Baby formula, openedDiscard
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Jan 28, 2021

What condiments to throw out after power outage? ›

Check for mold growth. Discard opened mayonnaise, horseradish and tartar sauce if held above 50o F for more than 8 hours. Discard milk, cream, sour cream, yogurt, cream cheese, soy milk and eggs if held above 40o F for more than 2 hours.

What temp should eggs be stored at? ›

Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check. Store eggs in their original carton and use them within 3 weeks for best quality. Use or eat hard-cooked eggs (in the shell or peeled) within 1 week after cooking.


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