7 Fridge Myths Debunked for Summer

Jun 16

4 minutes

The blog post has been auto-translated.

7 Fridge Myths Debunked for Summer post illustrative image As summer arrives, do you open the fridge and smell something odd? In fact, many Hong Kongers are still misled by 'fridge myths', resulting in unnecessary electricity bills and hidden food safety risks. Below, we debunk 7 common misconceptions one by one, helping you save electricity, space, and keep your food fresh.

Myth 1｜"Is a full fridge more energy efficient?"

❌ Too full → It hinders air circulation, the compressor has to run longer, making it noisier and consuming more electricity
✅ 70–80% full is ideal: enough food to maintain low temperatures, while leaving gaps for air convection
✅ Regularly "organize the fridge": check for expired/duplicate ingredients weekly to maintain space and reduce waste

Myth 2 | "No problem putting hot food directly into the fridge?"

❌ Putting hot food directly into the fridge can cause the internal temperature to rise sharply, easily promoting bacterial growth and making the fridge consume more electricity.
✅ Let it cool to room temperature first (should be done within about 30 minutes), then store it in sealed containers in the fridge; soup can be divided into small bowls to cool slightly.
✅ If you are worried about the food going bad, you can place the food container in a basin of ice water to quickly lower the temperature before putting it in the fridge.

Myth 3｜"Raw and cooked foods can be placed anywhere, as long as it's cold enough"

❌ Juice from raw meat dripping onto cooked food → High risk of cross-contamination
✅ Layering + Sealing:
- Top layer: Ready-to-eat/Cooked foods (cake, dairy products)
- Middle layer: Opened beverages, leftovers in sealed containers
- Bottom tray: Raw meat, fish, placed in a tray
- Drawer: Vegetables and fruits, to maintain humidity
✅ Store sauces and beverages by the door → The door has the highest temperature, not suitable for milk and eggs

Myth 4｜"Frost in the fridge means it's cold enough, so no need to worry"

❌ Thick frost＝Poor insulation → Decreased cooling efficiency + Increased electricity bill
✅ For frost-prone fridges (non No Frost), if ice layer>5 mm, you should
- Unplug and take out the food
- Leave the door open for defrosting, a fan can be used to speed up the process
- Wipe dry and plug back in
✅ No Frost fridges auto-defrost, but the condenser coils and rear heat dissipation net should be vacuumed every 6 months to maintain efficiency

Myth 5｜"Fridge odor will naturally disappear"

❌ Only masking the smell without removing the source, bacteria still breed
✅ Correct three steps:
- Find the culprit: Check and discard spoiled/leaking food
- Natural cleaning: 1 part white vinegar + 5 parts water spray all over the cabinet; use baking soda paste for stubborn stains
- Long-lasting deodorization: Place open baking soda box, activated charcoal bag or coffee grounds, replace monthly

Myth 6｜"The lower the temperature knob, the better, the colder the longer the preservation"

❌ Around the freezing point, vegetables and fruits are prone to frostbite; the compressor running for a long time can damage the machine
✅ Refrigeration at 0–4 °C and freezing at –18 °C are sufficient to inhibit bacteria. You can add a refrigerator thermometer to calibrate the scale
✅ In summer, you can slightly lower the setting by 1 notch when there's more food; in winter or when the fridge is half empty, raise the setting by 1 notch to save electricity

Myth 7｜"Does vinegar/baking soda cleaning corrode the inner pot?"

❌ Low concentration white vinegar (1:5) and baking soda are mild cleaners and will not harm the plastic shelves
✅ After use, wipe clean with a damp cloth and keep dry
✅ Avoid using steel wool or high concentration bleach sprays as they can easily scratch or leave a chemical smell