Check the entryway seals.
A free seal permits cool air to leak out, squandering vitality and making your ice chest to work harder than it needs. In the first place ensure the seals are free of sustenance deposit. (Clean them about twice per year, utilizing a toothbrush and an answer of heating pop and water.) Then attempt the dollar-bank note test: Close the bill in the entryway so half is in and half is out. In the event that it slips out effortlessly, you might need the entryway seals checked by a genius.
Keep the curls clean.
At the point when the condenser curls (see taking after page for additional on parts) are secured with dust, the cooler can't run effectively. Twice per year, pull the machine from the divider to uncover the loops in back (or snap off the grille, if the curls are on the base front), unplug the fridge, and vacuum with the brush connection.
Set the right temperature.
Keep the cooler somewhere around 37 and 40 degrees Fahrenheit and the cooler at 0 degrees.
Top it off (regardless of the possibility that you never cook and just have takeout).
Iceboxes need "warm mass" (a.k.a. heaps of stuff) to keep up low temperatures. Cool nourishments and drinks assimilate warm air that streams in when you open the entryway. In case you're the eat-out sort or your ice chest is too huge for your requirements, store a couple containers of water in there.
Be arranged.
In the event that the force goes out, keep the entryways shut and utilize nourishments from the wash room. An unopened icebox will keep sustenance ok for four hours; a cooler will keep up its temperature for 48 hours if full and 24 hours if half-full.
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