Freezer has not reach down to zero
I have Norcold - Model # N821FLT. Refrigerator temp works fine 40 degree but freezer has not reach down to zero. I increased setting from 4 to 8 last night. I use Multimeter Clamp to test heating tube...
Forum Discussion
My Norcold was installed by a Norcold Warehouse Distributor and Manufacturer. Horrible cooling. Then after trading Sal at Kool Fun for a new Dometic, it acted the same. So I upgraded to a Norcold with ice cube maker.
After multiple D cell fans, and four 80 cfm fans were installed against the condenser (one to aid flue convection) that dropped temps 4 degrees. But food still spoiled. This was over a 5-year period and the last trip was the last for gas refrigeration. The only gas device that worked correctly was a Dometic FC-140 chest freezer. But 1.5 CF of storage was almost a joke.
I returned to Q.R. in 1990 with Vestfrost and the difference was humiliating.
Quintana Roo temps sometimes reached 117F inland. Mostly 105 - 110F on the beach with dripping humidity. I celebrated by cranking the freezer down to -10F but the ice cream needed to be warmed up. Packaged broccoli and corn and thick cut steaks (plus tubs of Rock Road ice cream and butter) lasted 6 months in Mexico, four months in Guatemala and then a return to the USA where I came down with AML, acute myleogenic leukemia.
Food storage depends heavily on length of time desired. A 45 degree refrigerator can laugh off a gallon of milk over a period of three days. But toxic stuff like cut meat is dicey at best.
And while people toke ammonia and fret over ruined vacations, I have better things to do. One of them isn't chucking prematurely spoiled food.
Keep In Mind!
A refrigerator or freezer temp that meets FDA temp guidelines is perfect. My issue included being several thousands of miles from home and spending a fortune driving a hundred miles to replace spoiled food. Top that with chew and spit lifespan and for me the choice was inevitable. Five hundred dollar cooling units do not turn me on. Try finding block ice down here and try NOwhere in Guatemala.
After multiple D cell fans, and four 80 cfm fans were installed against the condenser (one to aid flue convection) that dropped temps 4 degrees. But food still spoiled. This was over a 5-year period and the last trip was the last for gas refrigeration. The only gas device that worked correctly was a Dometic FC-140 chest freezer. But 1.5 CF of storage was almost a joke.
I returned to Q.R. in 1990 with Vestfrost and the difference was humiliating.
Quintana Roo temps sometimes reached 117F inland. Mostly 105 - 110F on the beach with dripping humidity. I celebrated by cranking the freezer down to -10F but the ice cream needed to be warmed up. Packaged broccoli and corn and thick cut steaks (plus tubs of Rock Road ice cream and butter) lasted 6 months in Mexico, four months in Guatemala and then a return to the USA where I came down with AML, acute myleogenic leukemia.
Food storage depends heavily on length of time desired. A 45 degree refrigerator can laugh off a gallon of milk over a period of three days. But toxic stuff like cut meat is dicey at best.
And while people toke ammonia and fret over ruined vacations, I have better things to do. One of them isn't chucking prematurely spoiled food.
Keep In Mind!
A refrigerator or freezer temp that meets FDA temp guidelines is perfect. My issue included being several thousands of miles from home and spending a fortune driving a hundred miles to replace spoiled food. Top that with chew and spit lifespan and for me the choice was inevitable. Five hundred dollar cooling units do not turn me on. Try finding block ice down here and try NOwhere in Guatemala.
