Storage and Refrigeration Specifications

The perishable fruits and vegetables must be refrigerated in the designated snack refrigerator upon arrival to your school and must remain refrigerated until delivery to classrooms.

It would be advisable to serve the most perishable item (i.e. pre-sliced items) at the beginning of the week and leave the non-perishable items for the last serving day.

The W.C. Wood 18 cubic foot “All Refrigerator” is a very efficient appliance. Some of the energy savings are a result of using natural convection currents to distribute the cold air from the evaporator plate located at the top, back, and sides of the refrigerator throughout the food compartment. Frost or condensation on the evaporator plate is a perfectly normal part of the unit’s operation.

To ensure proper distribution of cold air produced by the evaporator, the air must be allowed to move throughout the food compartment.

Proper air circulation can be obtained by leaving gaps so the air can flow from shelf to shelf. This occurs with most household use as randomly shaped articles are placed on each shelf and gaps are created between these articles.

However, if large flat boxes or products that can be packed tightly together such as produce boxes are being stacked in an “All Refrigerator” it is important to leave space for airflow. It is recommended that a minimum of 1 inch be left on the sides and back for air flow.

It is especially important to provide the 1-inch space beside the drain trough. If product is stacked tightly against the trough it will stop most air circulation and will result in warmer than required temperatures at the bottom.


For Further Information

If you have a question about the Northern Fruit & Vegetable Program, please contact Victoria Pullia, Program Lead, at (807) 625-5962 or Toll-Free at 1-888-294-6630 or email

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