Locate your freezer in a cool, dry room for most efficient operation. The freezer mechanism will run better above 40 degrees F. Leave room on both sides and at the back for heat to be given off into the air. Plug into a grounded outlet and only into its own circuit, so an overload from another appliance cannot shut it off. It should be leveled so the door closes tightly; uprights may be tilted slightly from the front so the door closes readily.
If the freezer is in an out-of-way location, check frequently to be sure it's running. If you're on vacation, ask a neighbor to check to be sure it doesn't go off and let food spoil.
Never run frost-free freezers where the temperature goes below 60 F. The compressor will not run enough to keep food from thawing and spoiling.
Defrost freezers about once a year, before frost is 1/2 inch thick on inside walls, and clean. Use a plastic or wooden scraper, not a sharp instrument.
Clean the interior of the freezer during annual defrosting. Remove food and store in cooler chests or boxes insulated with thick sections of newspapers or blankets, or in the refrigerator. Use a fan directed toward frost to loosen it, and remove. Wash inside with warm water solution of mild detergent or baking soda, rinse, and wipe dry as possible. Vacuum dust off condenser coils. Turn the freezer back on and replace food.
When needed, wipe the outside with a damp cloth; a if spill will not come off, use detergent solution to rinse it off. If the exterior is synthetic paint (not porcelain enamel), occasionally apply a creamy white appliance wax to the exterior for protection of the surface and easier removal of spots.
This article has been contributed in part by Michigan State University Extension.
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