Tuesday, 9 August 2011
Fridge/freezers - how to buy the best one!
Spring/summer is soon here, temperatures will rocket - and your fridge may curl up its toes. So what is there to know before you buy a new one?
The 3 basic types of fridge/freezers are:
Top mount You know this type of fridge well - cheap to buy, economical to run, feature-poor and they dominate the market. The freezer compartment takes up top third of the unit, and it can be hard for kids/short adults to reach items at the back.
Bottom mount Designed like the top mount except everyday fresh foods are at eye level. Less bending required and more models available as popularity increases. Cost more than top mount, less efficient to run, and the freezer can make the base of your fridge (usually the crisper) too cold for delicate veg like lettuce.
Side-by-side Freezer and fresh food compartment get equal real estate. Large in capacity, even larger in footprint, they rob some benchtop space. However, great for galley kitchens where a large-opening door is not OK. Both compartments are tall and narrow, so wide containers like pizza boxes may not fit, plus temperature top to bottom will vary. Popular as many offer cold water in-door dispensers/ice cube makers, even TV screens - however these features take up internal cabinet space.
Additionally, these further 3 types of fridge/freezer models are becoming increasingly popular.
French door Brings together popular side-by-side with a bottom mount freezer. Fresh food is on top, freezer drawer - sometimes double-decker drawers - is on the bottom. Energy use is good as you only open a small door to grab milk. Build-in options (front matches cabinets) are the norm.
Pigeon pair Only a few manufacturers make these. Matched set of fridge and freezer with identical dimensions, designed to go next to each other. Really a side-by-side combo, but with full size separate units, generally over one metre wide. A joining kit makes a PP combo look like one single unit. Expensive option that gives massive storage for both fresh and frozen food on a large footprint.
Semi-commercial Cooking shows like MasterChef promote the commercial kitchen look. Expensive option, and really `style over substance’ for the average family. Advantages are glass fronts to show food and professional-grade features like a meat cabinet.










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