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This is a stove that has the capability to also be used as a refrigerator. This stove was introduced about six years ago. The idea behind this stove is that it gives the owner the options to take the chicken out of the refrigerator and place it into the oven where it can be kept cool for several hours. With the stove set to the cooling mode cooking can then be set to start at a later time.
This is the same size as your basic 30 inch stove. With a refrigerated unit underneath, the unit turns on and blows cool air into the oven cavity. When it is set to the cooling mode, it is designed to maintain 32 to 43 degrees for up to a 24 hour period.
The cooling mode can only begin if the temperature inside the oven is below 175 degrees. The electronic control system is designed with a 24 hour cooling lock out. What this means is, once that amount of refrigeration time is reached, if there is not any cooking, the cool mode will terminate. This prevent condensation from forming in the cabinet insulation.
The refrigeration system used two normally closed bi-metal controls. The control at the top of the evaporator coil is wired as a primary control. This control opens at 22 degrees when it cycles the compressor however it keeps the evaporator fan motor operating in order to accomplish an evaporator defrost cycle. Once the coil temperature reaches 39 degrees, the control closes again, allowing the compressor to operate.
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Source by Granville Palmer
