The arrival of the cold months brings more demanding routines in the kitchen and reinforces the importance of paying attention to the way food is stored. Between old habits and current technical recommendations, practices persist that continue to generate doubts and that can influence both the quality of the food and the performance of the refrigerator, according to the manufacturers.
One of the behaviors that most divides opinions is placing very hot food directly in the refrigerator. The technology portal Tom’s Guide warns that this gesture causes an immediate rise in the internal temperature, explaining that “if you put hot food in your fridge, the internal temperature will increase almost immediately”.
This forces the compressor to work more intensely to recover the cold, increasing energy consumption and creating thermal fluctuations that can affect other food.
What the manufacturers say
Several brands point to the same recommendation. Bosch indicates in its manuals that you should “let hot food and drinks cool before placing them in the appliance”, a rule that appears consistently across several models.
LG follows the same guidance, stating: “Allow hot food to cool before storing. Placing very hot food in the refrigerator can spoil other food and increase electricity costs.”
Samsung, according to the same source, admits that it is possible to store a dish while it is still hot, but warns that this causes condensation and greater energy consumption. In one of his guides, he recommends: “To avoid this problem, it is best to let the hot dish cool for around 30 minutes before putting it in the fridge.”
Food safety and risk zone
Food safety authorities, cited by the same source, remind that cooked food should not remain at room temperature for too long. The so-called “danger zone”, located approximately between 5 ºC and 60 ºC, corresponds to the range in which bacteria multiply most quickly.
For this reason, it is recommended that food enter the refrigerator within two hours of preparation, allowing it to cool safely, but without the increased risk of contamination.
How to cool down correctly
Brands and experts converge on a simple strategy: avoid placing large quantities of very hot food in the refrigerator. Lower containers and smaller portions cool faster and more safely.
Furthermore, covering food before storing it helps to reduce the moisture released and the effort required by the compressor. The summarizes this idea by stating that “storing food and liquids uncovered increases humidity levels, which can put stress on the compressor”.
Energy impact
The energy impact should also not be underestimated. Brands like LG remember that when food is too hot, the refrigerator consumes more energy and may have a shorter lifespan. Therefore, it is advisable to let food cool for a few minutes, stir it or divide it into smaller containers before storing it in the cold.
Also read:
