Refrigerator Buying Guide

Our refrigerator ratings are organized by width, allowing you to easily see the highest-rated models in the size that fits your space. You&#;ll find models ranging from a whopping 48 inches wide down to 24 inches for full-sized fridges, and even narrower for mini fridges. We also note the height and depth of each tested model.

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To help you find the best refrigerators outside the standard dimensions, we have guides to the best counter-depth refrigerators, 30-inch-wide refrigerators, and 33-inch-wide refrigerators.

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As for the ideal storage capacity, most refrigerator manufacturers recommend 19 to 22 cubic feet for a family of four. But if you do a big weekly shopping trip or buy in bulk, you may need more, up to 30 to 33 cubic feet. Note: Our tests have found the amount of usable storage is often less than what&#;s claimed by manufacturers. Check our refrigerator ratings for the actual capacity of each model. And for the best large fridges from our ratings, see this guide to the best refrigerators for big families.

Produce Storage Guide for Restaurants

Every chef or restaurateur has experienced the frustration of food spoilage. Knowing how to store produce will reduce food waste, maximize your restaurant's profits, and improve your menu&#;s flavor quality. We lay the foundational knowledge you need to organize your commercial refrigerator/storeroom, explain fruit and vegetable storage, and provide an itemized produce storage chart. Looking for a food storage temperature chart? Click the link below to jump ahead and view our item specific produce storage chart. How to Store Fruits and Vegetables Chart Best Way to Store Produce Saying there is one way to store fresh produce is a bit like saying there is one way to make a pizza. However, there are universal best practices for organizing your restaurant&#;s storeroom. Store produce at reduced temperatures to increase its shelf life. Don't stack produce. Pressure and lack of airflow shorten fresh produce&#;s lifespan. Keep produce unwashed in storage. When you&#;re ready to use your fresh items, make sure you wash your produce properly. Don't cut produce until you're ready to use it. Cut produce is vulnerable to microorganisms. Store your fresh produce where there is some airflow (not in airtight containers or bags). This prevents them from suffocating and spoiling faster. Don't buy fresh produce too far in advance. Produce loses its flavor and crispness when held at low temperatures for extended time periods. What Is Ethylene? Ethylene is a plant hormone that makes seeds/buds sprout, ripens fruit, and causes plant cells to break down. Plants release ethylene as a gas. Understanding ethylene helps you extend the shelf life of your fruits and vegetables. The first thing you need to know is plants&#; ethylene productions and sensitivities are not universal. So, you should store ethylene producers separate from ethylene-sensitive items. Savvy commercial kitchen operators manipulate ethylene to accelerate ripening. All you need to do is place a high ethylene producing fruit inside a paper bag with the item you want to ripen. The paper bag traps the ethylene gas, yielding ready-to-eat fruit faster. Climacteric Fruit Definition The term 'climacteric' is used to describe fruits that continue to ripen after they're picked. Climacteric fruits create and release far more ethylene than non-climacteric fruits. As you may have guessed, the term 'non-climacteric' describes fruits that don't ripen once they're picked. Top Ethylene Producing Fruits These common climacteric fruits are some of the top ethylene producers. Their ethylene potency increases as they ripen. Apples Avocados Bananas Cantaloupe Peaches Pears As an easy-to-reference resource, we've created a downloadable produce storage chart you can keep in your commercial kitchen. Download our Ethylene Production and Sensitivity PDF Fruit and Vegetable Storage It&#;s best to store your fruits and vegetables separately. Most fruits release a lot of ethylene, and most vegetables are sensitive to it. Learn how to store vegetables and fruits to meet each category&#;s unique needs. How to Store Vegetables On average, vegetables contain nonexistent traces of ethylene compared to fruits. Learn how to maximize the freshness and quality of the most popular vegetables below. How to Store Tomatoes: Keep tomatoes in your storeroom away from sunlight. Tomatoes will not ripen correctly in the refrigerator. Arrange them stem side down until they're fully ripe. Tomatoes keep best when they aren&#;t touching, so store them in a single layer. Do not bunch them together. Once the tomatoes are soft and vibrant, prolong their shelf life by transferring them to the fridge. Best Way to Store Potatoes: Store potatoes outside the fridge in a cool, dark, dry spot. Refrigerated air is too cold for potatoes and causes their starch to turn to sugar. Store potatoes in a paper bag, basket, or large bowl. Don't store potatoes in plastic bags/sealed containers that trap moisture. Damp environments cause potatoes to spoil faster. How to Store Cucumbers: To keep cucumbers fresh, wrap clean and dry cucumbers in a paper towel and place them inside a plastic bag. The plastic bag helps protect the cucumbers from ethylene gas. Leave the top of the bag open to provide airflow and help prevent molding and sogginess. Use this same method to store celery and spinach. How to Store Carrots: The first step in carrot storage is trimming their leafy tops. Carrot tops extract moisture from their roots, causing them to wilt prematurely. Keep your carrots hydrated by storing them in an uncovered container of shallow water inside your fridge. If space doesn't accommodate this method, your next best option is to store carrots in an open plastic bag. How to Store Fruit Learn how to store fruit to achieve complete ripeness and long shelf lives. While most fruits are ethylene producers, not all fruits release the same amount of ethylene, nor are they equally sensitive to it. Below are our tips for turning the most popular fruits into ripe and unspoiled ingredients. How to Keep Bananas Fresh: Keep bananas fresh by buying slightly green bananas and storing them at room temperature until they&#;re ripe. You can keep fully ripe bananas in the fridge to prolong their shelf life. Bananas will overripen in the refrigerator, but they will remain perfectly edible despite their mushy textures and blackened peels. There are many ways to repurpose overripe produce. For example, super sweet, overripe bananas are ideal for baking. To quickly ripen bananas, store them in an enclosed space such as a sealed container or bag. Bananas are high ethylene producers, so enclosing them with their ethylene creates a ripening sauna. How to Store Grapes: Store grapes in the plastic container you purchased them in at cold temperatures. Grapes need ventilation, which is why their original grocery store plastic packaging has holes. However, ventilation and direct air are two different things. Keep grapes out of your refrigeration systems&#; direct air path, or they will dehydrate and shrivel. Grapes mold when stored moist, so wait to wash your grapes until you&#;re ready to consume/cook them. Grapes absorb the odors and flavors around them, so keep onions away. How to Store Avocado: You need to store avocados in a way that promotes ripening, because avocadoes don't ripen until they're picked. Avocados won't ripen correctly at low temperatures. They are high ethylene producers, so keep them away from ethylene-sensitive produce. Like bananas, you can expedite avocados&#; ripening process by storing them in a paper bag. How to Store Fruits and Vegetables Chart Enliven your restaurant&#;s menu by incorporating fresh regional produce each season without losing profits to food spoilage with our fruit and vegetable storage chart. Produce Type Ideal Storage Temperature Ethylene Production Ethylene Sensitivity Storage Life Apples30-35 °FHighYes8 weeks Apricots31-32 °FHighYes1-3 weeks Artichokes34-38 °FNoNo5-7 days Asparagus32-35 °FNoYes2-3 weeks Avocados, ripe41-55 °FHighYes3 days Avocados, unripe36-40 °FLowYes (High)4-5 five days until ripe Bananas, green59-68 °FLowYes 3-4 days until ripe Bananas, ripe56-58 °FMediumNo3-7 days Basil51-59 °FNoYes1-2 weeks Beans, green or snap41-45 °FNoYes7-10 days Beans, sprouts32 °FLowYes (Low)7-9 days Beets32-40 °FNoYes10-14 days = bunched 1-3 months = topped Blackberries31-32 °FVery LowNo3-6 days Blueberries33-34 °FVery LowNo1-2 weeks Bok Choy32-35 °FNoYes3-4 days Broccoli32 °FNoYes21-28 days Brussels Sprouts32 °FVery LowYes3-5 weeks Cabbages32 °FNoYes (High)Early cabbages = 3-6 weeks Late cabbages = 5-6 months Cantaloupe36-41 °FYesYes12-15 days Carrots32 °FVery LowYes (High)10-14 days = bunched 7-9 months = mature roots 3-4 weeks = fresh cut Cauliflower32 °FNoYes (High) 4 weeks Celery32 °FNoYes (High)2-3 months Cherries30-32 °FVery LowNo4-10 days Chicory32-35 °FNoNo3-5 days Coconuts32-25 °FNoNo2-3 weeks Collards32-36 °FNoYes5-7 days Corn, sweet32-34 °FNoNo5-7 days Cranberries36-40 °FNoNo2-4 months Cucumbers50-55 °FVery LowYes10-14 days Currants34 °FLowYes (Low)1-2 weeks Eggplant50-54 °FNoYes (High)14 days Figs30-32 °FLowYes5-7 days Fresh, Whole Garlic30-32 °FNoNo3-6 months Ginger Root54-57 °FNoNo4-6 weeks Grapefruit55-60 °FVery LowNo6 weeks Grapes30-32 °FVery LowYes1-2 weeks Green Peas32-40 °FNoYes 2 Weeks Greens, leafy32 °FNoYes (High)7-14 days Guavas42-50 °FMediumYes15 days Herbs32-35 °FNoYes2-3 weeks Horseradish30-32 °FYes (Very Low)Low4-6 months Jicama55-59 °FVery LowNo2-4 months Kale32 °FNoYes (High)1-2 weeks Kiwi32-35 °FHigh when ripe, low when unripeVery sensitive when unripe, sensitive once ripe1-4 weeks once ripe Leeks32 °FNoYes5-14 days Lemons54-57 °FVery LowYes (Low)3-6 weeks Lettuce, Crisphead32 °FNoYes (High)2-3 weeks Lettuce, Romaine32 °FVery LowYes (High)2 weeks Limes50-55 °FNoYes1 month Lychees35-50 °FVery LowYes (Very Low)5-7 days Mangos50-55 °FMediumYes5 days Melons, Honey Dew45-50 °FMediumYes12-15 days Mushrooms32-35 °FVery LowNo5-7 days Nectarines31-45 °FHighNo2-4 weeks Okra45-50 °FVery LowYes1 week Onions32 °FNoNo2 months Oranges38-46 °FVery LowNo10 days Papayas45-55 °FMediumYes5-7 days Parsley32 °FNoYes2 weeks Parsnips32-40 °FNoYes2 weeks Peaches30.5-32 °FHighYes3-5 days Pear, Bartlett30-32 °FHighYes5-12 days Peas, green32 °FNo Yes3-5 days Peppers, hot chili41-45 °FYesMost varieties are sensitive, Jalapenos are not.3-5 weeks Peppers, bell41-45 °FYes (Low)Low3-5 weeks Persimmons30-34 °FLowYes (High)1-2 weeks Pineapples45-55 °FVery LowNo4-5 days Plums30.5-32 °FHighYes3-5 days once ripe Pomegranates41-50 °FVery LowNo2 months Potatoes42-50 °FVery LowNo2-3 months Pumpkins50-59 °FVery LowYes2-4 months Radicchio32 °FLowYes3-4 weeks Radish32 °FNo Yes7-14 days = with tops 21-28 days = without tops Raspberries31-32 °FVery LowNo1-7 days Rhubarb32-40 °FNoNo2-4 weeks Rutabagas32-35 °FVery LowYes (Low)4-6 weeks Salad Mixes32-35 °FNoYes7-10 days when unopened Spinach32 °FNoYes (High)3-7 days Sprouts32 °FNoYes5-9 days Squashes, summer41-50 °FVery LowYes5-7 days Strawberries31-33 °FVery LowNo3-7 days Sweet Potatoes55-59 °FVery LowYes6-10 months Tangerines41-46 °FNoYes2-6 weeks Tomatoes44-50 °FYesYes3-5 days Turnips32-40 °FNoYes4-5 months Watercress32 °FNoYes 5 days Watermelon50-59 °FVery LowYes (High)14 days On average each year, every restaurant loses $25,000 to $75,000 due to wasted food. You can&#;t control whether patrons take their leftovers, but you can prevent food spoilage. Use our produce storage guide to reduce profit losses and increase flavor quality.

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